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Early in our marriage Boo’s dad would have a calf butchered every few months.
The meat was divided between each of the family. Such a treat! Delicious! Easy in the budget! Convenient! What comes to mind now is how we used brisket and round steaks. I chicken fried the round steaks and made soup with brisket, because these cuts were considered subpar.
Because I did not like round steaks unless my mom cooked them (2 to 3 hours). Boo always loved the chicken fried steaks, but chicken-fried was one of those cooking styles that my mom did not subscribe to. I had eaten chicken fried steak on weekends with my grandparents. I looked in my big red checkered cookbook. I thought about what I would like it to taste like. I pounded my round steaks like recommended in the cookbook. I put a little mustard with salt and pepper before dredging them in flour, no egg wash. They were actually delicious. Boo was impressed, and Jeri was too young to have an opinion. These steaks were in our supper rotation for a very long time.

CHICKEN FRIED STEAK

A Landry family favorite
Perfect for tough cuts of beef

INGREDIENTS

-1 tsp garlic powder
-4 1/2 tsp salt
-2 tsp black pepper
-4 (6 oz) top round or sirloin steak
-2 cups plus 3 tbsp flour
-2 large eggs
-2 1/2 cups plus 2 tbsp whole milk
-3 cups frying oil of choice

MISE EN PLACE

-Preheat oven to 200 degrees. (Put each batch of fried steak in the oven to keep warm until serving time). I recommend a flat baking pan covered with paper towels. Don’t stack cooked steaks. Their crispiness will suffer.
-Place a paper towel-lined plate on the counter ready for fried steaks.
-Pound the steaks thin, optional
-Stir together garlic powder, 3 tsp salt, and 1 1/2 pepper in a small bowl.
-Sprinkle seasons over both sides of all steaks.
-Stir together 1 1/2 cups flour and remaining seasoning in a shallow bowl.
-Whisk together eggs and 2 tbsp whole milk in another bowl until well combined.
-Heat oil in large (at least 12”) cast-iron skillet or your favorite frying pan.
-Working with 1 at a time, dredge steaks in flour mixture to coat both sides.
-Shake off excess.
-Dip into egg mixture.
-Let excess drip off.
-Dredge in flour mixture again to coat both steaks completely.
-Carefully place 2 steaks in hot oil until golden brown, about 3 to 5 minutes per side.
-Place cooked steaks on paper-lined pan.
-Sprinkle with salt if desired.
-Place in warm oven.
-Grease should be back to frying temperature.
-Repeat procedure with remaining 2 steaks.
-Drain skillet, reserving 1/4 cup drippings and as much of the solids as possible.
-Return drippings and solids to skillet.
-Heat over medium-low heat.
-Whisk remaining flour into warm drippings mixture in frying pan.
-Stir constantly, until mixture is bubbling and smells toasty, about 1 minute.
-Gradually whisk in remaining 2 1/2 cups milk.
-Bring gravy to a simmer over medium.
-Reduce heat to medium-low.
-Cook, stirring often, until gravy is thickened, 6 to 7 minutes.
-Taste, and add remaining salt and pepper as desired.
-Transfer steaks to a serving platter.
-Serve immediately with warm gravy.

After all the above recipe was typed and proofread, I found my notes. Here they are below.

CHICKEN FRIED STEAK

-Tenderize: pound the steak thin.
-Dredge: Coat the steak in seasoned flour, dip in an egg/buttermilk wash, then coat in flour again (a double-dip is common).
-Fry: Cook in hot oil until golden brown on both sides.
-Make Gravy: Use the pan drippings to make roux with flour, then whisk in milk until thickened.
-Serve: Smother the fried steak with gravy and serve hot, often with mashed potatoes.
I never made the gravy, and I would never pour gravy over the crispy fried steaks.

STEAK CHILI

Billie’s No-Ground-Meat Chili

INGREDIENTS

-2 tbsp olive oil
-2 lb of chuck roast cut into 1 inch cubes by store meat department
-2 onions, chopped
-3 cloves garlic, minced
-1 tbsp chili powder
-1 tsp chili pepper
-1 tbsp cumin
-Cayenne to taste
-2 (29 oz) cans diced tomatoes
-1 (15 oz) can kidney beans, drained

INSTRUCTIONS

-In a large pot over medium high heat, combine the oil and steak and sauté about 5 minutes, or until steak is browned.
-Add the onions, garlic, chili powder, and chili pepper.
-Sauté another 5 minutes, or until onions are translucent.
-Add tomatoes and kidney beans.
-Reduce heat to low, cover, and simmer about 1 hour.
-Remover lid, and simmer at least
30 minutes more.
You can control the thickness of your chili with the amount of cooking time and amount of water used if it becomes too thick. Your desired thickness is personal. You are the boss in your kitchen.
Boo and I like spoon food to be thick. Gumbo, soup, and chili at our house is probably a bit thicker than most. With each spoonful, we like to get a bit of all ingredients in the pot.
I looked over my old recipes to find one that matched what I do when cooking chili, never with a recipe. It was interested to look up the differences between chili powder, chili pepper, and cumin.

CHILI POWDER: a blend of seasonings: cayenne, cumin, garlic, onion

CHILI PEPPER: cayenne

CUMIN: earthy flavor that creates chili taste

Obviously you could make do with either the chili powder or cumin. I don’t use cayenne, but always add cumin to create that taste in chili flavored food, such as in sloppy Joe’s.
I’ve mentioned before that my dad didn’t care for ground meat, and there wasn’t much chili at the Rodrigue house. I made steak chili to introduce him to chili, although I think he ate a lot of chili growing up with my grandmother cooking. Also a student would go home hungry often if not eating ground meat food often prepared in the school cafeteria.

SIRLOIN TIPS

Quick cooking, cubed
Real tenderness quicker

INGREDIENTS

-3 tbsp olive oil
-3 cloves garlic*, minced
-1 1/2 lb beef sirloin steak, cut in cubes
-1 (16 oz) can mushrooms, with liquid
-1 (8 oz) tomato sauce
-Seasoning to taste

MISE EN PLACE

-Heat oil in large skillet over medium-high
heat.
-Add beef.
-Sear until browned on all sides, 5 to 7 minutes.
-Stir in garlic and cook until fragrant, about 1 minute.
-Add tomato sauce.
-Stir until sauce is absorbed and slightly thickened, around 5 minutes.
-Add mushrooms.
-Simmer until heated throughout.
*Garlic is low calorie nutritious culinary addition to most savory food known for its pungency and unique flavor.
Available in so many forms that it is always readily available in your kitchen. A supermarket provides fresh garlic pods, garlic powder, minced garlic, garlic butter, and garlic paste. It’s called for in so many recipes, it should be a staple. Garlic is renowned for the pungent sulfur compounds, which provide significant anti-inflammatory, antibacterial, and cardiovascular health benefits. Who would think that garlic would be nutritious? The smell can be delicious or unpleasant.
Garlic is in so many recipes, it was good to know it is also nutritious not just delicious.

MUSHROOMS

Steaks need this.

INGREDIENTS

-2 tbsp olive oil
-1 tbsp unsalted butter
-2 small cans mushrooms that I use,
or 1 cup portobello mushrooms
-1 large onion, sliced optional

MISE EN PLACE

-Heat olive oil and butter in skillet over medium heat.
-Add mushrooms, onions and seasoning.
-Stir until brown until well coated, about 5 minutes.
Boo always prepares this dish when he grills steaks.
My Aunt Dossie always had mushrooms (no onions) as a side dish when she prepared a beef roast for midday Sunday dinner, absolutely delicious. Boo always adds onions.
Canned mushrooms are always in our pantry, good in omelettes, fried rice, and on pizza. When we had all that frozen beef on hand, I would sometimes add a can of mushrooms to brown gravy. I often added extras to the brown gravy. A can of mushroom soup, a cut up bell pepper, a sliced potato, and even a can of green beans directly in the pot added variety to plain gravy. We like mushrooms in red gravy also.

MOVE OVER COWS!

Good and good for you
Not every steak is beef

SALMON STEAKS

No beef here
Perfect “steak” dinner

INGREDIENT

-1 tbsp garlic powder
-1 tbsp dried basil
-1/2 tsp salt
-2 tbsp butter
-4 lemon wedges

-MISE EN PLACE

-Stir garlic powder, basil, and salt together.
-Rub mixture evenly over salmon.
-Melt butter in large skillet.
-Add salmon.
-Cook until browned and flakey, about 5 minutes.
Salmon steaks are easy to prepare at home and always a good alternative if you are cutting carbs or red meat. Garlic is high in protein with properties that support cardiovascular and cognitive health.

Jusqu’a la semaine prochaine.

billielandry@iosinces.com

Tim Moore and his wife, LaShonda Moore, are establishing the Bay City Boxing Gym in Abbeville to support youth in Abbeville and Vermilion Parish.
The Bay City Boxing Gym recently hosted a camp at the Moore residence, introducing boxing to approximately 20 local youths. Activities included walking, jumping jacks, and practicing jabbing, including hitting a punching bag for the first time.
“I want to help the kids,” said Tim. “It is my calling. We are losing a lot of kids to violence.”
Moore aims to provide a facility that helps children avoid trouble and develop life skills through boxing.
Years ago, Tim Moore operated a boxing club in a converted building on Donald Frederick’s Boulevard, across from J.H. Williams Middle School.
He closed the previous club because it lacked 501(c)(3) status, which limited fundraising. After addressing this, the Moores secured nonprofit status for the Bay City Boxing Gym.
While the Bay City Boxing Gym does not yet have a dedicated building, it continues to operate from the Moore home.
Moore has consulted with Abbeville City Judge Rick Putnam and Councilman Brady Broussard to help locate a suitable facility.
“They are on board and willing to help,” said Tim.
Once a building is secured, it will be equipped with a boxing ring, punching bags, gloves, and other essential training equipment.
He knows that getting a boxing gym off the ground will require a step-by-step approach, beginning with securing a facility. Once that is established, the next step will be to raise funds to buy a boxing ring for the new building.
“Boxing also builds up their confidence,” said Tim. “It helps them get off the street. We feel we can do a lot of great things with the boxing gym.”
If you know of an available building or wish to make a donation, please contact LaShonda Moore at (337-224-2319).
“We are trying to make a difference in Abbeville,’ said Tim. “We see the Bay Boxing Gym as a way to do that.”

October 12, 1941 – April 19, 2026

David “Dave” Pierce, age 84, passed away peacefully on April 19, 2026, at 5 p.m., leaving behind a legacy of creativity, storytelling, and deep love for family, community, and the arts.
A celebration of Dave’s life will be held on Saturday, May 23, 2026 at 11 a.m. at The Woodlawn Chapel, 8001 Woodlawn Road Maurice, LA 70555 Dave’s family will receive friends at 10:00 AM where family and friends will gather to honor a life that touched so many across Acadiana and beyond.
Born on October 12, 1941, to Casey Pierce and Nellie Marceaux Pierce, Dave was raised along the bayous of South Louisiana, growing up in Intracoastal City during the 1940s and early 1950s. From an early age, he distinguished himself as a student, athlete, and performer. He graduated at the top of his class from Abbeville High School, earning a 4.0 GPA, and was recognized as an All-State running back.
At just 17, Dave began his broadcasting journey as a disc jockey at KROF, later working at KVOL in Lafayette while attending the University of Southwestern Louisiana. At 19, he moved to Los Angeles to pursue his passion for the arts, earning a scholarship to the Pasadena Playhouse, where he graduated cum laude with a degree in theatre arts.
During his years in California, Dave became a pioneer in both theater and radio. A member of the Screen Actors Guild, he built the Cellar Theatre and Actors Video Workshop in Hollywood and staged one of the first live video/stage productions in 1968. In radio, he helped shape the emerging “free-form underground” FM format, contributing to the rise of stations like KPPC-FM, which became a leader in Los Angeles rock radio and nationwide.
In 1971, seeking a return to a quieter life, Dave and his family moved back to South Louisiana. There, he began a second, equally impactful career in broadcasting and media. For nearly five decades, his voice became a familiar and trusted presence across radio and television in Acadiana. He played a key role in the early development of KADN-TV (FOX 15), helping guide it from its beginnings into a major regional media outlet, and later contributed to the launch of KLAF-UPN 17.
Dave’s love for the arts never wavered. In 1976, he co-founded the Abbey Players, helping build one of the most successful community theater groups in the south. As a writer, actor, director, and producer, he brought countless productions to life and made theater accessible and beloved throughout the region. In 2002, he founded the Woodlawn Players, where he continued to create, direct, and co-write original works, including the widely celebrated “Boudreaux & Thibodeaux’s Wedding", “This Magic Moment", “Jukebox Jack” and other productions. His contributions earned him recognition as Acadiana’s Favorite Actor in 2004.
Beyond his professional career, Dave was preceded in death by his father, Casey Pierce; his mother, Nellie Marceaux Pierce; and his sister, Russi Pierce Tiller.
He is survived by his son, J.D. Pierce; his daughter, Michelle Pierce Campisi and her husband Kevin Campisi; and his longtime partner, Sarah Fox. He also leaves behind countless grandchildren, great grandchildren, friends, colleagues, and admirers whose lives were enriched by his voice, vision, and storytelling.
For nearly 50 years, Dave Pierce’s voice could be heard across the airwaves—but his true legacy lives on in the stories he told, the stages he built, the lives he touched, and the community he helped shape. He will be deeply missed and forever remembered.
In lieu of flowers Dave’s Family has asked that donations be made to The Abbey Players Community Theatre 200 S. State St. Abbeville, LA 70510 (337) 893-2442.
Arrangements have been entrusted to Vincent Funeral Home of Abbeville, LA (337) 893-4661.

There’s plenty to be learned through working in a garden.
Several local youth will have the opportunity to gain some of that knowledge this summer.
Keep Abbeville Beautiful is partnering with the Boys & Girls Club of Acadiana on a program that will allow members of the local club to help at Harmony Park, a community garden located at the corner of Lamar Street and Martin Luther King Drive in Abbeville.
Claire Broussard, a member of the KAB committee, spoke to the Kiwanis Club of Abbeville on Tuesday about some details of the program.
“We are going to do a six-to-eight-week program this summer,” Broussard said. “Once a week, we will bring students to Harmony Park. We can teach the kids how to work in the garden.”
Broussard said a bus will be rented from the Vermilion Parish School System to transport club members from the Boys & Girls Club’s Rodney Unit at A.A. Comeaux Park to Harmony Park. She said lunch will be provided, along with T-shirts for the kids to wear that day.
“Those things do come with a cost,” Broussard said. “We are reaching out to organizations.”
The Kiwanis Club made a $100 donation on Tuesday. Any organization or individual interested in helping can contact Broussard at the Vermilion Chamber of Commerce, 337-893-2491.
“Maybe we’ll get some future farmers out of this,” one Kiwanian said.
Whether a new career sprouts for any of the participants, experts say there are benefits to young people taking part in gardening. According to KidsGardening.org, gardening “offers youth significant physical, educational, and emotional benefits by encouraging healthy eating habits, providing moderate exercise, and reducing stress. It fosters responsibility, patience, and environmental awareness while enhancing academic skills in science and math through hands-on learning.”
As for the gardening, Broussard said she will be learning, too.
“I don’t know about gardening,” Broussard said. “We will have other people out there to help us with the teaching. I plan to know by the end of the summer how to grow tomatoes and other things. I will be out there learning with them.
“I’m excited about it, and I think it will be fun.”