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January/February 2015

January/February 2015 ROUX Editor’s Letter Mardi Gras Joie de Vivre Spillin’ the Beans Celebrate in Style by Paul A. Greenberg Afield & Afloat Granny’s Dirty Rice by Jay D. Ducote Light &...

Maw Maw’s Fried Catfish

by Jay D. Ducote Maw Maws are the best fry cooks in the world. And I think this can be said for just about all...
Granny's Rice Dressing

Granny’s Rice Dressing

"I cherish a multitude of memories about my Granny. My father’s mother hosted every Christmas dinner of my life until I turned 28 and...

November/December 2014

November/December 2014 ROUX Editor’s Letter Toasting Tradition Spillin’ the Beans Season of Lights & Bites by Paul A Greenberg Afield & Afloat Gobble All the Way by Jay D. Ducote Light & Fresh Make...
Cajun-Creole Thanksgiving Turkey

9 Recipes for a Cajun-Creole Thanksgiving

The holidays are a magical time when families and friends come together to celebrate, give thanks, and, most importantly, eat. With Thanksgiving approaching, we’ve put...

September/October 2014

September/October 2014 ROUX Editor’s Letter Our Culinary Ecosystem Spillin’ the Beans by Paul A. Greenberg Afield & Afloat A Few Good Ducks by Jay D. Ducote Light & Fresh Weeknight Tex-Mex by Holly...
BBQ Butter-Basted Turkey Breast

BBQ Butter-Basted Turkey Breast

Most people only think about cooking turkeys whole. They treat the turkey breast, thigh, and leg the same, whether roasted, smoked, or fried. I, on...
Korean Fried Chicken Wings

Korean Fried Chicken Wings

Fried chicken is a staple in culinary cultures from the Far East to the Wild West, and each is unique in its own way....
Pecan-Crusted Speckled Trout

Pecan-Crusted Speckled Trout with Chile-Lemon Oil

by Jay D. Ducote There’s nothing quite like the sensation of hitting the daily limit on speckled trout before you even feel like you’re fishing....

Grilled Venison with Chimichurri

I remember having no idea what a neutral ground was before my first real Mardi Gras. Football season at Louisiana State University, with its...