Spelled halloumi or haloumi, this is a firm, salty cheese made from sheep's milk. It melts very slowy so it holds up well to being grilled or pan fried. If you like, brush slices of crusty bread with olive oil and grill them too. Great alongside or you can top each slice with the cheese and tomato relish.
What a great way to use the sweet cherry tomatoes of summer! Explore your local farmer's markets to get small tomatoes of all shapes and colors...and don't forget the simple basil-garlic oil for a huge hit.
Prep Time: 5 minutes, plus time for soaking skewers
In Southeast Louisiana, folks take boudin, our beloved pork and rice sausage, remove it from its casing, and form it into balls that are then breaded and deep-fried. People go crazy for these boudin balls especially at festivals like Jazz Fest when you want something delicious and bite sized to keep you going throughout the day.
Now this is one of my all-time Jazz Fest favorites. It's the perfect time of year to enjoy crawfish. Why not whip them up into a rich concoction and add some French Bread? It's a decadent snack that's great on the go.