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Thursday, July 30, 2015

Barbecue Bites: Crawfish Nachos

Peanut butter and jelly. Macaroni and cheese. Cookies and milk.

What's missing from these classic combos? 

Nachos and crawfish, duh.

Crawfish Nachos

This recipe by Chef Eusebio Gongora combines two of our favorite things, crawfish tails and nachos. With high quality, local ingredients from Indie Plate, and Jay D's Louisiana Barbecue Sauce, of course, this recipe makes for a perfect appetizer. Pair with a cocktail, a glass of wine, or a beer and enjoy!

Check out more delicious dishes made with Jay D's Louisiana Barbecue Sauce online. You can purchase a bottle of sauce here.

Crawfish Nachos



1 lb crawfish, cooked from favorite boil
1 bag Tortilla chips
BBQ Queso (see recipe below)
½ cup red onions, diced
¼ cup jalapeños, diced
1 cup tomatoes, diced
2 tbsp Lime juice
¼ cup cilantro
Sour cream (optional)

Place one layer of chips on a serving tray. Ladle half of the queso over the chips and place more chips over the queso. Top the second layer of chips with more queso and scatter the crawfish tails around the nachos. In small mixing bowl combine the tomatoes, onions, jalapeños, cilantro, and lime juice. Top the nachos with the vegetable mixture and sour cream if desired.


BBQ Queso


2 onions, julienned
2 jalapeños, minced
2 tbsp roasted garlic
½ stick butter
¼ cup flour
1 cup Jay D’s Louisiana Barbecue Sauce
2 cups milk
2 cups heavy whipping cream
2 cups cheddar cheese

Heat a medium-large pot on medium high heat, add the butter and allow it to melt. Add onions and jalapeños to cook for 3-4 minutes until the onions become translucent. Add the flour and cook for 1 minute stirring constantly. Add in BBQ sauce and roasted garlic and cook for an additional 1-2 minutes. Whisk in the milk and cream and allow the mixture come up to a simmer. Add the cheddar cheese 1/2 cup at a time, whisking continuously. Whisk until all the cheese has melted completely into the sauce.

Wednesday, July 29, 2015

Elder-Fashioned: Whisk(e)y Wednesday presented by Lock & Key

by Blair "B-Rex" Loup

St. Germain.

The Elder-Fashioned at Lock & Key Whiskey Bar in Baton Rouge
The Elder-Fashioned at Lock & Key Whiskey Bar in Baton Rouge
It’s showing up everywhere: in gin cocktails, in champagne flutes, and now in your old fashioned.

St. Germain is an elderflower liqueur that’s sweet with subtle flavors resembling fragrant fruits like pear and peach.

Lock & Key Whiskey Bar has a way of mixing things you wouldn’t normally place in certain cocktails and having them seamlessly work together, and the Elder-Fashioned is no exception.

Made with Buffalo Trace Bourbon, aromatic bitters, and soda in addition to the St. Germain; the Elder-Fashioned is an interesting twist on a classic.

St. Germain is very sweet, so the hearty Buffalo Trace Bourbon rounds out the flavors well. The soda is another ingredient you wouldn’t typically see in an old fashioned.

For me, the soda creates some wiggle room in order for all of the flavors to come through with a little added effervescence. Otherwise, I think it would simply taste like super sweet bourbon.

See? Lock & Key is keeping you from drinking overly syrupy cocktails six days a week!

Monday, July 27, 2015

Beth Donner: Dame of Distilling

How did Beth Donner get the idea to start a Louisiana distillery?

“It was just that. It was just an idea," she said.

Beth, her husband Tom, and their business partners Henry and Jennifer Peltier, started Donner-Peltier Distillery in 2011.

Co-founder, Co-Owner, and President of Donner-Peltier Distillery in Thibodaux, Louisiana Photo courtesy of the Donner-Peltier Distillery
Co-founder, Co-Owner, and President of Donner-Peltier Distillery in Thibodaux, Louisiana
Photo courtesy of the Donner-Peltier Distillery

After toying with the idea of opening a Louisiana rum distillery, they realized it had to be big. While there are only a handful of distilleries in the state, Louisiana residents aren’t new to libations, so they knew they needed to stand out.

The Donner-Peltier Distillery takes a unique approach to their product mix. Not only do they produce three different types of rum made from Louisiana sugarcane (and one with Louisiana pecans), they also churn out gin, vodka, and the first aged whiskey to be made in Louisiana since Prohibition using Louisiana rice.

Being “farm to bottle” is what differentiates Donner-Peltier from other spirits on the market.

It’s an interesting quadrangle of owners.

Jennifer Peltier is a nurse and works at the pediatric clinic with her husband, Henry, a pediatrician. Tom Donner is a practicing neurosurgeon, and Beth has her BA in International Trade and Finance from LSU, and an MBA from FSU (but we’ll forgive her for that).

Beth's background in business made made her the obvious choice to be President of Donner-Peltier Distillers.

As President, Beth handles a lot of the day-to-day duties of running a business, including accounting, financials, and managing staff; but marketing, creative collaborations, and branding falls on her shoulders as well.

“It’s the kind of job I’ve always wanted to do,” Beth explained, “but it’s been hard.”

Beth said there have been a number of times when felt she had to take a backseat when meeting with bars and distributors.

“It’s a male dominant industry, you know?" she said. "It is what it is."

For Beth, it's less about bar accounts knowing she's the boss and more about them pouring Donner-Peltier products.

Like a true woman in charge, she said her focus is on the company, getting their signature brand, LA1 Whiskey, established, and enjoying her favorite Oryza Vodka martini after a long day’s work.

Although her husband is a brain surgeon, Beth acts as the brains of the operation at the Donner-Peltier Distillery where she’s happy to be bringing the sweet nectar of south Louisiana to glasses all over the state in a way that supports and sustains the local economy.

This post is part of a monthly series spotlighting Louisiana women in the business of booze. Previous features include:

Thursday, July 23, 2015

Barbecue Bites: Pulled Pork Sandwich

We do a lot of cool things with Jay D's Louisiana Barbecue Sauce, but truly, our favorite thing to pair the sauce with is pork. The sweetness of the cane syrup and brown sugar along with the heat of Louisiana seasonings in the sauce go perfectly with many iterations of pork.

Pulled Pork Sandwich with Jay D's Louisiana Barbecue Sauce 

In this recipe by Chef Eusebio Gongora, we put a Louisiana spin on a classic sandwich using ingredients from Indie Plate. Buckle up, it's going to get messy. For more tasty recipes featuring local ingredients, check out HugJayD.com.


Pulled Pork



1 Pork Butt, bone in
3 tbsp Jay D’s Sweet & Spicy BBQ Rub (Red Stick Spice Co.)
½ lb Carrots
1 lb yellow onion
10 garlic cloves, peeled
1 cup Pork Stock, or any meat stock
1 cup Jay D’s BBQ Sauce
1 bottle Swamp Pop File Root Beer


Preheat oven to 325 degrees. Place a Dutch oven on the stove top and set to medium high heat. Season all sides of the pork butt with the BBQ Rub. Sear all sides of the pork for 2-3 minutes on each side. Place all other ingredients into the pot and allow it to come to a simmer. Cover and place into the oven to cook for 3 hours until the meat is tender and the bone comes out clean. Remove the pork from the pot and shred.

Pulled Pork Sandwiches



2 lbs Pulled pork (see recipe above)
1 cup Jay D’s BBQ Sauce
½ cup BBQ Aioli (see recipe)
1 head cabbage, shredded
4 Brioche buns


In a sauce pot, heat Jay D's Louisiana Barbecue Sauce on medium heat. Once it comes to a simmer, add pork and toss it to coat. In a small mixing bowl, combine the BBQ Aioli with cabbage to coat cabbage. Place 6 ounces of BBQ pork on bottom bun and top it with 3 ounces of slaw mix. Place the top bun and enjoy!

Wednesday, July 22, 2015

Humbling Old-Fashioned: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

I'm a sucker for a pretty cocktail, especially one with fancy garnishes. It just makes me feel very adult and very sophisticated. I've only been legally allowed to drink for two years, so ordering alcoholic beverages is still a novelty to me.

Humbling Old-Fashioned at Lock & Key
I'm new to the whiskey cocktail game, and I'm easily impressed, I'll admit it. It doesn't take much to get me excited.

Recently at Lock & Key I ordered the Humbling Old-Fashioned and boy was I ever excited.

This three-ingredient whiskey cocktail tastes more complex than it actually is (it's got three main ingredients).

Buffalo Trace bourbon, Hum Hibiscus liqueur, and agave nectar combine to make this sweet, murky cocktail.

But don't think fruity, think floral.

The hibiscus liqueur tastes like springtime, and it really comes through in this twist on the old fashioned.

I'd put it on shaved ice and call it a snow ball any day.

I'm really excited to try all of Lock & Key's variations on the old fashioned.