• Mary Ann

Marsh House & L.A. Jackson Share Home Cooking Recipes

As restaurants are amid a time of crisis and forced to either close their doors or convert their operations completely, we wanted to share easy and comforting recipes for those who are now cooking at home.



Garlic Bread Soup: This delicious and easy garlic bread soup is comforting, yet sophisticated enough to impress family members. Easy at home recipe with ingredients found in your pantry. 

By: Chef Brian Landry, Chef/Owner, Marsh House


Garlic Bread Soup

Serves 4

  • 3 tablespoons Extra virgin olive oil

  • 1 each yellow onion, diced

  • 1 head roasted garlic, peeled and chopped

  • ½ cup white wine

  • 1 ½ quart chicken stock

  • 2 cups heavy cream

  • 3 ounces stale bread croutons, large chop

  • 1 stem thyme, sachet

  • 1 each bay leaves, sachet

  • 5 stems parsley, sachet

  • salt to taste

  • white pepper to taste

  1. Caramelize onions in a heavy bottomed soup pot.

  2. Add roasted garlic, and deglaze with white wine. Reduce wine by half.

  3. Add stock, heavy cream, and herb sachet. Bring to a boil. Reduce heat, and simmer for 15 minutes.

  4. Add bread and simmer for additional 10 minutes.

  5. Puree in small batches in blender on high.

  6. Season with salt and white pepper.


Pork Poppers - Andrea Behrends

Pork Poppers: Normally available as Venison Poppers at L.A. Jackson, Chef Brian Landry has turned this dish into a home-friendly version with readily available pork.

By: Chef Brian Landry, Chef/Owner, L.A. Jackson


Pork Poppers

Serves 4

  • 1 ½ lbs pork tenderloin

  • ¼ cup creole seasoning

  • 3 each pickled jalapeños, sliced thin

  • 10 strips thick cut smoked bacon

  • 4 ounces cream cheese

  • 1 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

  • salt & pepper

  • 6 ounces cane syrup

  • 6 ounces sherry or balsamic vinegar

1. Rub the pork tenderloin with creole seasoning.

2. Sear the tenderloin in a minimal amount of oil in a cast iron skillet just until a crust forms.

3. Place the tenderloin in the refrigerator, then cut into ¼” by 2” strips

4. Wrap each piece of pork tenderloin around a slice of pickled jalapeno, then wrap a piece of bacon around the pork.

5. Skewer the poppers with a bamboo skewer.

6. Allow the cream cheese to soften at room temperature.

7. Once soft, mix in the herbs and season with salt and pepper.

8. Add the cane syrup and vinegar to a small sauce pot.

9. Reduce the syrup vinegar mix by half.

10. Grill the skewers of poppers until the bacon is crispy and slightly charred.

11. Smear some of the cream cheese in a line on a plate.

12. Remove the poppers from the skewer and place on top of the cream cheese.

13. Drizzle some of the cane syrup over the poppers.

14. Enjoy.

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