Muffuletta
Lunch/Dinner Nicole Kliebert Lunch/Dinner Nicole Kliebert

Muffuletta

It’s meaty, it’s cheesy, it’s briny, and oh so good! Muffulettas (muff-a-lottas) are an Italian American sandwich invented in New Orleans by Sicilian immigrants. It boasts layers of salami, ham, cheese, and olive salad on a round Italian loaf topped with sesame seeds and happens to be my favorite childhood sandwich.

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Fish Courtbouillon
Lunch/Dinner Nicole Kliebert Lunch/Dinner Nicole Kliebert

Fish Courtbouillon

It’s spicy and soul-warming yet light with fish and bright with lemon juice. Fish courtbouillon is a Cajun dish that is often not found in restaurants and mostly unknown to people outside of South Louisiana.

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Grits and Grillades
Breakfast, Lunch/Dinner Nicole Kliebert Breakfast, Lunch/Dinner Nicole Kliebert

Grits and Grillades

Grits and Grillades are the classiest and most comforting of all brunch dishes in New Orleans. It’s pieces of beef cooked in the most flavorful and complex of gravies. While tomato sauce takes the back seat, it creates depth of flavor and cloves gives it the unexpected hint of sweet and bitter that warms the soul on the greyest of winter days.

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Chicken and Andouille Gumbo
Lunch/Dinner Nicole Kliebert Lunch/Dinner Nicole Kliebert

Chicken and Andouille Gumbo

Gumbo is one of the only foods I can think of that equally belongs at a fine dining restaurant, school cafeteria, hunting camp, tailgate party, Christmas parties, concession stands, and weeknight meals. Perhaps gumbo fits so many occasions because of its ease of cooking, forgiving nature, bold flavor, and soul-warming capabilities.

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Creole-Spiced Poached Fish
Lunch/Dinner Nicole Kliebert Lunch/Dinner Nicole Kliebert

Creole-Spiced Poached Fish

With warming spices of allspice, coriander, and cloves, it creates a comforting dish full of flavor that is perfect for an early spring cold snap. The flavors are reminiscent of grits and grillades.

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Steamed Shrimp
Lunch/Dinner Nicole Kliebert Lunch/Dinner Nicole Kliebert

Steamed Shrimp

Steamed shrimp are bright and light and nourishing and hits the spot every time. Black pepper and cayenne give the shrimp a little spice, lemon keeps it fresh while the shrimp juices mix with butter and olive oil to create a decadent sauce.

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Red Beans and Rice
Lunch/Dinner Nicole Kliebert Lunch/Dinner Nicole Kliebert

Red Beans and Rice

We used to eat red beans and rice with smoked sausage browned in a frying pan. For an extra special treat, pour a little cane syrup on the sausage after it’s on your plate.

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Wedding Cake
Dessert Nicole Kliebert Dessert Nicole Kliebert

Wedding Cake

I’m definitely a wedding cake person. Before I lose you because there’s nothing special about wedding cake, wedding cake should be a white cake with almond flavoring, filled with fruit pineapple (most traditional), lemon or strawberry.

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Crawfish Etouffee
Lunch/Dinner, Breakfast Nicole Kliebert Lunch/Dinner, Breakfast Nicole Kliebert

Crawfish Etouffee

Etouffee creates two camps of people: those who make it with a roux and those who use raw flour to thicken the mixture. I grew up eating both kinds, and like them both. The latter has my heart, perhaps because that’s the kind we had at my house growing up.

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