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Well, hi there!

This blog is to show to the world the hidden gems of life down south. There'll be a bit of gardening, a bit of cooking, a bit of nature, restaurants, shops, and scenes. I'll be doing some homemaking, some renovating, and some adventuring! And drinking. There will definitely be some drinking. If you like passing a good time, let us show you how we do it!

Jay D's Parsnip Puree

Jay D's Parsnip Puree

Chef Jay Ducote is a Louisiana food personality who runs the blog  

Chef Jay Ducote is a Louisiana food personality who runs the blog

 

At our most recent Pineywoods Supper Club bash called Glampfire, we had a fantastic outdoor cooking experience hosted by the one and only Chef Jay Ducote out at Mahaffey Farms.  We treated our guests to a lovely high-end outdoor experience underneath the Princeton starlight. There was a cigar bar, bourbon shed, hot toddies, live music, and of course, the unparalleled talents of Chef Jay D and his team.

Jay's pedigree is huge, encompassing the lands between the realms of Tailgate Champion and Food Network Star. That evening, his menu was mind-blowing; Crispy Hot Chicken Feet, Whole Lamb, Duck Carnitas, and a very sweet and savory take on Parsnip Puree. As we were all winding down around the blazing bonfire, I had an opportunity to pick Jay's brain about that sumptuous Parsnip dish, and he kindly obliged. This recipe packs an impressive punch for a surprisingly slim effort!

Jay D's Parsnip Puree

  • 8 large parsnips; peeled and diced
  • 1/4 cup heavy cream
  • 1/4 cup chicken stock
  • 2 tbsp butter
  • salt
  • pepper
  • 1/2 tbsp white truffle oil (optional)
  • 1/2 cup shredded Parmesan (optional)

In a large pot, bring 8 cups salted water to a rolling boil. Add diced parsnips and cook until fork-tender (approximately 10 minutes), stirring every few minutes. Strain, and put cooked diced parsnips into food processor. Add 1/2 tbsp salt, 1/2 tbsp pepper, heavy cream, chicken stock, and butter. Puree until smooth. Additional options for extra tastiness? You bet! Top with shredded Parmesan cheese or puree parsnips with truffle oil. ENJOY!

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