About

Chili

“Frankly if you are looking for 30 minute or $10 meals, you are in the wrong place.”

Being born and raised in Baton Rouge, Louisiana (just and hour or so from New Orleans), I was exposed to many great cooks, restaurants, and killer French, Spanish and Italian influenced food. It seemed like every weekend someone was throwing a Fais Do Do, Crawfish Boil or Cochon De Lait. People in Louisiana will find any reason to eat well and party hard.

Frankly if you are looking for 30 minute or $10 meals, you are in the wrong place. I don’t cook everyday but when I do, it’s all out and all about bold, spicy, rich food. I know, you can’t eat like this everyday and live past 30, but these recipes are for when you want to carpet bomb you and your guests’ taste buds.

Cajun and Creole cuisine rocks here at CCF but there is so much more. My aim is to bounce around culturally classic Gulf Coast cuisine and fuse together strands of Louisianan, Southern, Mexican, Texan, and Caribbean inspired recipes with an Asian diversion here and there. Oh and don’t forget yummy Bar / Dive food and kick ass cocktails. Hells yeah! If it is spicy, bold, rich and satisfying, I am cooking it.

We really cook everything you see here at CCF so basically that means that the recipes are tried and tested and only the best make the site. That said, even when I think I have nailed a dish, many times you guys make suggestions and instantly improve it. So feel free to comment and share your experiences as well. Let me know if I got it right and especially if I got it wrong.

At the bottom of each recipe post is a “Heat Factor” rating from 0 – 5. The higher the Heat Factor, the spicier the dish will be. If you see one you like but the Heat Factor is too high for you, just reduce the ingredients causing the heat (usually chile peppers). The ratings are as follows.