This week, I want to share with you two seafood appetizers. Today's contains crabmeat and Thursday's will be crawfish. They are both...

This next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish...

With all the craziness going on, I thought I would share some comfort food recipes from Frank Davis. Both will have crawfish, since we...

I love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook. 3...

While dusting my cookbook collection, I pulled out the original Brennan's cookbook. This book was originally published in 1961, a year...

I don't think there is anyone who has not heard of crawfish pies. You can make the filling for this recipe a couple of day in advance. It...

Here is a different way to serve oysters as an appetizer. This twist on a dip is a must for oysters lovers. It is best made a day in...

Oysters are my favorite seafood. They are so many ways you can prepare them. This week, I will share two ways. The first preparation is...

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the...

Pecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil. 24...

Here is a great variation to fried frog legs. Always try to use fresh herbs. If you must use dry, divide the amount by 3. 4 cups Peanut...

Frog legs do not taste like chicken. They do have a mild flavor that easily adapts to the seasonings use to cook them. Since most frog...

I just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of...

As hot as it is, many people are taking to their grills. So here comes two recipes for the grill. The first one involves Shrimp and the...

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook. 4 tablespoons Olive Oil 1...

I know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will...

One of my wife’s favorite appetizers is Fried Crab Claws. I like them as well, however, I also like them sautéed. I was happy to find...

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the...

On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of...

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree. 2 pounds Louisiana Shrimp (21-25 count)...