Blog

Tommy Centola

Feb 11, 2011
1 min

Cream of Crawfish Sauce

Last night, I cooked blackened Cod with a chipolte cream sauce. While it was great, I could not help from wondering how much better it...

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Tommy Centola

Feb 8, 2011
2 min

Bruccoloni suggested by Larry Buccola

When most people think about New Orleans Cuisine, Italian is not what comes to mind first. In the last 1800’s, large number of immigrants...

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Tommy Centola

Feb 4, 2011
2 min

Seafood Gumbo

With the weather being so cold, it is snowing here in Arkansas as I write this, Gumbo is a perfect cold weather dish. There is no one way...

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Tommy Centola

Jan 28, 2011
1 min

Jambalaya suggested by Art Lombard

Jambalaya is as classic a New Orleans dish as you are going to find. It consists of 3 parts, meat and vegetables, stock or broth, and...

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Tommy Centola

Jan 25, 2011
1 min

Spinach Dip

This is probably the most asked for recipe I have in my collection. The last restaurant I worked in was Cannon’s Restaurant in Gretna,...

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Tommy Centola

Jan 22, 2011
1 min

Oysters Bordelaise

Right now is a great time for Oysters. Oysters have come back from the oil spill to treat us to their salty goodness. Oysters are a...

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Tommy Centola

Jan 14, 2011
1 min

Fudge Pie

This recipe is probably one of my mother’s most requested recipe. It is a must for chocolate lovers. My nephew and I have been trying to...

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Tommy Centola

Jan 11, 2011
1 min

Blender Hollandaise Sauce

My wife has been feeling under the weather the last few days. Tuesday nights are our date night. With her unable to go out, especially...

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Tommy Centola

Jan 9, 2011
1 min

BBQ Shrimp

I thought I would suprise my wife and cook her one of her favorite dishes, BBQ Shrimp. For those who are not familiar with BBQ Shrimp,...

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Tommy Centola

Jan 6, 2011
4 min

Start of Mardi Gras Season-King Cake

Today is the official start to the Mardi Gras Season. January 6th is called Twelfth Night, the twelfth day of Christmas. This is the day...

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Tommy Centola

Jan 1, 2011
1 min

Crab Cakes

Happy New Year! I will start this blog off with a recipe that has been published in Louisiana Cooking Magazine and the Thomas Kinkade...

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