Lake Avenue Drum
This is a really good recipe for fish. Surprisingly, the parmesan crust does not overpower the firm white flesh of this drum filet. And the
CHRISTMAS CREPES
I am calling these crepes Christmas Crepes because I served them at the First Annual Champagne and Caviar Dinner Party to kick off the holiday
Rabbit in the Style of Prudhomme
This recipe would be familiar to Cajuns as rabbit with a Sauce Piquant or Piquante. In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made
Dr. Bombay’s Rack of Lamb
CALLING DR. BOMBAY. EMERGENCY! COME RIGHT AWAY! This is the same recipe as Endora’s lamb chops (on this site) except I grilled a 4 chop
Brioche Doughnuts
I love doughnuts. But I don’t love the greasy mouthfeel you get after eating one of those drive-through creations (you know the kind I’m
MONTEREY VINIAGRETTE
This vinaigrette is soooo good. It’s bacony and sweet and tangy. If you don’t have the apple vinaigrette I got from Monterey’s Tasty Wine Bar
PAN ROASTED SNAPPER WITH BEURRE BLANC & RED
Omg, this is delicious. Pan Roasted Red Snapper with a Crispy Skin and Red Onion Jam with Blood Orange Beurre Blanc. This recipe was inspired
OLD HICKORY SMOKED CHICKEN
A two and a half hour smoke with a handful of hickory chips resulted in a perfectly cooked chicken. The breast meat was moist and
SHRIMP AND CELERY WITH BOWTIE PASTA
Louisiana is the largest shrimp producing state in the nation. Each year 90 to 120 million pounds of shrimp are landed in the bayou state.