At 9 years old, Tracie Ekiss of Thibodaux helped her mom cook; now Tracie’s son, Brayden, cooks with her.
She says their attribute helped furnish one of her favorites: Buffalo Chicken Pull-Apart Bread with Ranch Dipping Sauce.
Created for a celebration she threw for her son, she entered her plate in this year’s Bayou Gourmet Cook-Off, sponsored by The Courier and Daily Comet.
It’s a simple, fun recipe she says she put together to have something some-more than chips and dip.
Ekiss pronounced she desired a time she and her mom common in a kitchen and is blissful Brayden is meddlesome in cooking with her.
“My biggest memory is cooking muck with my mom,” Ekiss said.
Growing adult in Texas, Ekiss’s relatives would prepare Mexican food, though her grandmother’s Cajun dishes shortly shabby her style. Ekiss says her impulse mostly comes from Louisiana’s uninformed seafood and farmers’ markets that yield uninformed vegetables.
“The mixture of a good dish are even improved when we prepare with family,” she says. “Follow your passion. Go out and knowledge dishes during a grill and try to make them during home and put your possess spin on it.”’
— Follow Courier and Daily Comet Correspondent Christian Istre on Twitter @Lady_istreC.