New Orleans cuisine

,

Lake Avenue Drum

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

  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

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

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.

X