out of this world : D Here is what we made:
A little bit of heavy whipping cream and white pepper made the dressing even better.
The sweetness of the creole sauce is a perfect match for the spice of the chicken.
Our next batch will have andouille sausage in it.
The dessert was heavenly. I normally think bananas are too gross to eat, but in this dessert they tasted amazing : D Ask my team members how many times I said this morning, "*sigh* I want another Bananas Foster."
Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons, Emeril Lagasse, 2003 Show: Emeril LiveEpisode: Bistro Cooking, Food Network
Cajun Spiced Chicken, Submitted by: Jennifer Owen, AllRecipes
Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes, Emeril Lagasse, 2003, Emeril LiveEpisode: In a Nutshell, Food Network
Bourbon Street New York Strip Steak, Submitted by: Mark Daniel, AllRecipes
American-Style Red Beans and Rice, Submitted by: LAURENB222, AllRecipes
Bananas Foster II, Submitted by: BUTTERMEBREAD, AllRecipes