This is as classic as it gets. This simply prepared dish is habit forming. 12 large Soft-Shell Crabs 4 cups All-Purpose Flour 2 cups...

Right now is a great time of the year for Soft-Shell Crabs. This week, I am featuring two recipes from New Orleans area restaurants using...

This week, I am switching my focus to vegetables. There is no meat of any kind in these recipes. The first one would feel at home in my...

This dish was inspired by a fabulous meal at Chez Bruno, in Les Arcs, France. At this restaurant, they refer to this dish as ‘the French...

This creamy bowl of Louisiana goodness is great for dipping your toasted French Bread into. 2 cups Onions, chopped 2 cups Mushrooms,...

Crawfish Season is in full swing. This week I will feature 2 crawfish recipes from the late Frank Davis. 1 stick (8 tablespoons) Butter,...

Here is a little spicer version of the Crawfish Dip that I posted a years ago. I reworked it to heat things up. 1/4 cup Butter 1/4 cup...

If your in New Orleans looking for some authentic Cajun food, a great place to stop is Mulate’s. Located on the corner of Julia and...

Here is a great appetizer for your Mardi Gras party. It is a great variation of a stuffed egg. 1 dozen Hard-Boiled Eggs 1 pound Crawfish...

I love oysters. They are my favorite seafood. Here is a recipe that combines two classic oyster dishes, Oysters Rockefeller and Oysters...

This is a great appetizer for a dinner. There is no sugar in this savory cheesecake. 3 1/2 tablespoons softened Butter, in all 1/2 cup...

Time to take a break from entrées. This week, I will post two appetizers. Today’s recipe is great for a cocktail party. 16 large...

Most kitchens in the south contain at least one Cast Iron Skillet. Many people only cook with Cast Iron. This week I will feature a...

This is a great dish for people who only eat Fried Oysters, which my wife is one of them. The addition of the bacon and lemon butter...

This is the best time of the year for Oysters. They start showing up everywhere. Of course, there is nothing like shucking an oyster and...

This is a a great way to include alcohol flavoring in your cooking. The alcohol cooks out, leaving the bourbon flavor in the sauce. 2...

This dish is a take on the great Crabmeat Cheesecake from the Palace Cafe. This savory cheesecake is not to be confused with the dessert...

Here is a take on my mother’s Shrimp Remoulade. It is a great variation. I think that Crabmeat is the seafood equivalent of Bacon. It...

Oysters Mosca is a wonderful Creole Italian creation. For over 60 years, Mosca’s restaurant is located 20 minutes from downtown New ...

Here is a great appetizer for Thanksgiving or any time. It is a different twist on a stuffed egg. 6 hard boiled Eggs 1/4 cup shredded...