Southern Cast Iron

Jay Ducote

t’s not every day that one’s wildest dreams become a reality, but for Jay Ducote, his dreams were an exception. When the chef, entrepreneur, and Baton Rouge native attended Louisiana State University in the early 2000s, he routinely threw tailgate catering gigs and worked on his food blog, both of which were merely a tool Jay used to escape his studies and explore other passions. It’s safe to say preparing food for hungry game-day crowds and learning about the origins of regional dishes wasn’t a requirement for Jay’s undergrad and graduate degrees in political science. But looking back on those times, it’s clear that whipping up large cast-iron cauldrons of jambalaya and red beans and rice made an impact on the style of cooking he’s known for today. Now, Jay’s

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Southern Cast Iron

Southern Cast Iron7 min lettiCookbooks, Food, & Wine
Sweet, Sunny Winter Citrus
Put the steak in the freezer for about 15 minutes before you slice it; cold meat is easier to cut than if it was at room temperature. Makes 4 to 6 servings You’ll love our freshened-up version of this take-out classic. 1 pound sirloin steak, thinly s
Southern Cast Iron2 min lettiCookbooks, Food, & Wine
Rich and Creamy Risotto
Makes 4 servings 3 tablespoons unsalted butter, divided½ cup diced onion2 teaspoons minced garlic1½ cups Carolina Gold rice1 cup dry white wine1 (32-ounce) carton chicken stock1½ teaspoons kosher salt⅓ cup grated Parmesan cheese¼ cup half-and-half1 t
Southern Cast Iron2 min lettiRegional & Ethnic
Back to Basics
Welcome to the New Year! It couldn’t have come soon enough, right? The last 12 months have been difficult for a lot of us, for a lot of reasons. Many of us are still experiencing the effects, but I know we all agree that this year has the potential t