Baguette and Bleu

Baguette and Bleu Creating Easy + SUPER Delicious Recipes for the Masses and Having FUN while I do it.

08/28/2026

This pasta is why I love cooking.

Grab the Seasoning + Sauce at MermansRevenge.com

Sometimes when you’re brainstorming you have an idea, and you just start throwing it together to see what happens.

And sometimes it works out really well.

That was this Cajun Corn and Tomato pasta.

Sweet corn, tomatoes, hot Italian sausage, and Cajun seasoning. Simple enough, but together? Perfect.

Cajun Sweet Corn & Tomato Pasta

Serves: 4–6

Ingredients

* 1 lb cavatappi or rigatoni
* 1 lb hot Italian sausage (casing removed)
* 2 ears fresh sweet corn, kernels cut off (about 2 cups)
* 1 pint cherry tomatoes
* 4 cloves garlic (minced)
* 2 tbsp butter
* 2 tbsp olive oil
* 2½-3 tbsp Merman’s Revenge Cajun Seasoning
* 1 cup freshly grated Parmesan
* 1 cup reserved pasta water
* Kosher salt
* Freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the pasta just shy of al dente. Before draining, reserve 1 cup of pasta water.
3. Heat a large skillet over medium-high heat. Add the sausage, breaking it into bite-sized pieces. Season with Merman’s Revenge Cajun Seasoning and cook until deeply browned. Remove to a plate.
4. Add olive oil to the skillet if needed, then add the corn. Cook for 3–4 minutes until it starts picking up some good color.
5. Add the cherry tomatoes and cook for another 4–5 minutes until they blister and start to burst.
6. Add the garlic and cook for about 30 seconds.
7. Add the butter, remaining Merman’s Revenge Cajun Seasoning, and ½ cup of pasta water. Stir everything together.
8. Return the sausage and pasta to the skillet and toss well. Gradually add the Parmesan, adding more pasta water as needed until everything is glossy and coated.
9. Finish with more Parmesan and a light sprinkle of Cajun Seasoning.

🛑🛑Save this one while sweet corn and summer tomatoes are still this good.

08/05/2026

Back to School in One Pan 🥘

👇 Full recipe below.

This is the kind of dinner that feels elevated without taking hours to make, and only leaves you with one pan to wash instead of a whole sink full….
Your welcome😉

Street Corn Orzo with Crispy Chicken

Chicken

* 8-10 bone in, skin on chicken thighs
* 2 tsp kosher salt
* 1 tsp black pepper
* 2 tsp smoked paprika
* 1 tsp chili powder
* 1 tsp garlic powder
* 1 tsp onion powder
* ¼ tsp cumin
* 2 tbsp neutral oil

Orzo

* 4 cups frozen corn
* 2 medium shallots (diced)
* 5 cloves garlic (minced)
* 1 (4 oz) can roasted green chiles
* 2½ cups dry orzo
* 6 cups chicken stock

Finish

* 2 tbsp butter
* ¼ cup sour cream
* ¾ cup cotija (divided in half)
* Zest & juice of 1 lime
* 1/4 cup Fresh cilantro (minced)

Directions

1. Season and sear the chicken. Remove from the pan.
2. Char the corn, then cook the shallots and garlic.
3. Stir in the green chiles and orzo, then add the chicken stock.
4. Return the chicken and bake at 375°F until the chicken is cooked through and the orzo is tender.
5. Remove the chicken and stir in the butter and sour cream until creamy.
6. Return the chicken and finish with cotija, cilantro, lime zest, and lime juice.

Misen sent me this roasting pan to try. If you want to check it out, the link is in my bio. Use code “FREDERICKLONEPAN10” to save 10% on your first order.

08/01/2026

It doesn’t have to be Tuesday to eat tacos 🌮

Grab the Seasoning + Sauce at MermansRevenge.com

Recipe 👇

I don’t know who made that rule, but they were should reconsider.

These only take about 15 minutes to throw together, and they’ve become one of my favorite recipes from this whole pork picnic series. The Chili Lime Seasoning brightens everything up, the lime crema cools it back down, and that little drizzle of Merman’s Revenge Honey Habanero at the end is what brings the whole thing together.

Chili Lime Pulled Pork Tacos

Ingredients

* 2–3 cups smoked pulled pork
* 1 - 2 tbsp Merman’s Revenge Chili Lime Seasoning
* ¼ cup water
* Corn tortillas
* Neutral oil (for frying)
* Merman’s Revenge Seafood Seasonings Honey Habanero Sauce

Lime Crema

* ½ cup sour cream
* Juice of 1 lime
* 1–2 tsp Merman’s Revenge Seafood Seasonings Chili Lime Seasoning

Toppings

* ½ cup cotija cheese, crumbled
* Fresh cilantro
* Diced red onion
* Lime wedges

Instructions

1. Heat the pulled pork over medium heat. Sprinkle with the Merman’s Revenge Chili Lime Seasoning and add a splash of water. Toss until evenly coated and just starting to crisp.
2. Stir together the sour cream, lime juice, and Merman’s Revenge Chili Lime Seasoning to make the lime crema.
3. Heat a thin layer of neutral oil in a skillet and fry the corn tortillas until they’re lightly crisp around the edges but still pliable.
4. Divide the pork among the tortillas.
5. Top with the lime crema, cotija, cilantro, red onion, and a drizzle of Merman’s Revenge Honey Habanero Sauce.
6. Serve with lime wedges.

What’s one topping you put on tacos that everyone else thinks is weird?

07/31/2026

PSA: No salmon were harmed in the making of this recipe.

Grab the Seasoning + Sauce at MermansRevenge.com

Recipe👇

I know using salmon seasoning on pulled pork sounds weird, but if you didn’t know…there’s actually no salmon in salmon seasoning.

So…The pork already spent 12 hours in the smoker. The last thing it needed was another smoky barbecue seasoning. These summer rolls are fresh, bright, and loaded with herbs, so I wanted a seasoning that fit the whole dish instead of just the protein.

The citrus and herbs in the salmon seasoning complement the cucumber, carrots, basil, mint, and cilantro way better than a traditional pork seasoning would. It completely changes the personality of the pork and makes it feel like a completely different meal instead of leftover barbecue.

Pulled Pork Summer Rolls w/ BANGIN Peanut Sauce

Ingredients

* 2–3 cups smoked pulled pork
* 1½–2 tbsp Merman’s Revenge Seafood Seasonings Salmon Seasoning
* ¼ cup water
* 1 tsp neutral oil
* 8–10 rice paper wrappers
* Butter lettuce
* 2 medium carrots, julienned
* 1 English cucumber, julienned
* Fresh cilantro
* Fresh mint
* Fresh basil

BANGIN Peanut Sauce

* ½ cup creamy peanut butter
* ¼ cup Merman’s Revenge Seafood Seasonings BANGIN Sauce
* 2 tbsp soy sauce
* Juice of 1 lime
* 1 tbsp honey
* 2–4 tbsp warm water

Warm the pork with the seasoning and a splash of water. Whisk together the peanut sauce. Soften the rice paper, fill with the lettuce, vegetables, herbs, and pork, then roll everything up and serve with the sauce.

What’s a cooking “rule” you’ve completely ignored that ended up making the dish better?

07/30/2026

Why make one slider when you can make twelve?

Seriously.

Grab the Seasoning + Sauce at MermansRevenge.com

Recipe 👇

I don’t know why we ever decided sliders had to be made one at a time.

Keep the rolls together, load the whole thing up, brush the tops with Cajun garlic butter, bake it, and slice them apart. It’s faster, easier, and everybody gets hot sliders at the same time, and you only have to make them once.

I don’t think I’ll ever make sliders any other way.

Recipe

Ingredients

* 12 brioche or Hawaiian slider rolls
* 3–4 cups smoked pulled pork
* 8 oz Pepper Jack cheese, sliced
* 2 cups coleslaw mix
* ⅓ cup mayonnaise
* ¼–½ cup Merman’s Revenge BANGIN Sauce
* 1 tsp apple cider vinegar
* Salt and pepper, to taste
* 3 tbsp butter, melted
* 1–2 tsp Merman’s Revenge Cajun Seasoning
* 2 cloves garlic, minced

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, combine the coleslaw mix, mayonnaise, Merman’s Revenge BANGIN Sauce, apple cider vinegar, and a pinch of salt and pepper.
3. Warm the pulled pork. If it looks a little dry, add a splash of the cooking juices or another spoonful of BANGIN Sauce.
4. Slice the rolls in half, keeping them connected, and place the bottom half in a baking dish.
5. Layer on the Pepper Jack cheese, followed by the warm pulled pork and the slaw.
6. Place the tops on the rolls.
7. Mix the melted butter, Merman’s Revenge Cajun Seasoning, and garlic, then brush over the tops.
8. Bake for 10–12 minutes until golden and the cheese is melted.
9. Slice and serve.



What’s your go-to slider filling? I need more ideas.

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