Gourmet Galley: Soutache Gourmet Galley: Soutache Advocate staff photo by Heather McClelland -- Corinne Cook braids dough around the filling of Cajun Pork Soutache. Corinne Cook July 10, 2013 Comments “Everything that old is new again … but easier.” I felt that way when everyone was bragging about the Cajun Country Soutache my friend Lady Pat Sherman brought to a potluck dinner. The original of this recipe came from Amelia Meaux, of Crowley. A few of us on the Food staff got to know Meaux in the 1980s when she first started entering cooking contests. She loved cooking and had fun creating new recipes; many of which she shared with us and many became national winners. We first featured Meaux’s Cajun Pork Soutache in a Food Focus show when she won the Philly Hall of Fame Recipe Contest. The base for the soutache (French word for a type of braid), was a can of Pillsbury Crescent Dinner Rolls. The perforations for the rolls were pinched together to form a solid sheet of dough. Now, you can purchase the dough without the perforations — Pillsbury® Recipe Creations Seamless Dough Sheet. See what I mean about being easier? Meaux’s recipe is still a winner. It’s attractive and so easy to serve. Cut it into small slices for appetizers or slightly larger pieces for a light meal with a nice salad on the side. The filling can be any meat you like. I remember Meaux telling me she made it with pork, beef or bulk sausage. The filé powder ties all the flavors together. The Bourbon Street Muffuletta Braid is another variation, with an Italian twist, using the same seamless dough. Keep these recipes handy for summer meals. Just open the can of dough, make up a tasty filling and cut the dough to make a braid over the filling. Looks difficult, but it’s not and everyone likes it. Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.