Grillin’ With The Gurus: Guru Eloté Stuffed Chicken Wings

You think you’ve had chicken wings just about every way imaginable? Hang on … you’ve never had this. The Gurus take the bones out of chicken wings, stuff them with an incredible eloté (Mexican street corn), and grill them to perfection. Then they glaze them with a honey butter and finish with fresh limes. Like I said, you’ve never had anything like this!

How It Began: Lafayette’s Connection To Booming Confection Company

Like all ventures, it must start with an idea. This was simply a craving for a great beignet in the middle of the night.

Jumping Shrimp And Flipping Scallops: Hibachi In Your Home

Le’Bachi Yaki is not a Cajun name, but it’s becoming as natural a part of Lafayette as any Boudreaux or Thibodeaux. What, or who, is a Le’Bachi Yaki anyway? It turns out that it means delicious dinner and entertainment delivered right to your own home!

Bananas Foster Bread Pudding


1½ loaves French bread
10½ ounces white sugar
3 eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon banana extract
2 teaspoons cinnamon
½ teaspoon nutmeg
⅓ pound butter
10½ ounces heavy cream
21 ounces whole milk

½ pound brown sugar
4 ounces banana liquor
4 ounces dark rum
1 teaspoon butter
1 ounce water


1. Preheat the oven to 350 degrees.
2. Once your oven is preheated, lightly toast the French bread, about 4 minutes. Shred your toasted bread into small pieces and place in a large mixing bowl.
3. Melt your butter and spread it on the bottom of your baking pan.
4. In a separate large mixing bowl, combine all other ingredients except for 2½ ounces of your white sugar. Whisk ingredients together until well combined. Pour this mixture over your shredded bread and use a kitchen spoon to fold bread into mixture until bread is thoroughly coated.
5. Transfer the bread mixture into your buttered baking pan and cover with food film and foil. Bake for 30 minutes.
6. Remove film and foil and continue to bake, uncovered, for 15 minutes.
7. Over medium heat, melt 1 teaspoon butter to coat the bottom of a large skillet.
8. Add your banana liquor, rum, water and brown sugar. Whisk to combine and dissolve sugar. Let reduce until thickened slightly to a syrup-like consistency.
9. Pour rum sauce over your bread pudding. Serve as-is or topped with a scoop of vanilla ice cream.

Acadiana-based Cajuncrawfish Serves Up Memories Nationwide: Shipped to Your Door, Ready to Boil

CajunCrawfish, a local, family-owned and operated farm based in Branch, La., is sharing Acadiana’s love of crawfish with the entire country. As one of the largest exporters of crawfish in the state, CajunCrawfish specializes in shipping live crawfish directly to your door, fresh and ready to be boiled.

Grillin’ With the Gurus: Get in the Grillin’ Know

Want to know how to get the most out of your grill? Want to know about grilling temperatures, which woods to use, how long to cook that chicken? Be sure to tune in Mondays and Wednesdays at 6:30 p.m. or anytime online at and Facebook.

Palmyre: European Cocktail Bar Adds Sophistication to Lafayette’s Bar Scene

From the moment you walk into Palmyre, you feel transported to a European destination. The knowledgeable staff — ladies dressed in flouncy blue and white toile dresses and gentlemen in French chore jackets (a trend dating back to 1800s France) designed by celebrity stylist Lindsey Dupuis Bledsoe — guides you through the unique craft cocktail and swanky bites menu. You’ll find caviar service, truffled deviled eggs and decadent sweets. Somehow, you’re not in Lafayette anymore.