Doc’s Acadian Superette
Recipes, Experiments, and Musings from the Superette Test Kitchen
Quality chicken fried steak is almost impossible not to like. Our version uses beef round steaks cut across the grain, pounded as thin as possible and served with a Cajun-influenced white gravy.
Why make your own butter when the grocery is packing a simpler product that is just as good? Check out the top 4 reasons and the method for making your own butter.
This adapted pastrami recipe omits the traditional aromatic bouquet to keep it more in line with the authentic repertoire of cajun flavors. The smoky flavor is still there in full force.
The Acadian Superette has been around for a long time, but this is the first time we’ve had a website to show off our food, friends, and events. Welcome!