Tommy Centola
Poached Eggs
People in New Orleans really know how to start the day. Whether it's breakfast or brunch, poached eggs are a staple on the menu. While...
CREOLE CAJUN CHEF
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Tommy Centola
- Jan 27
- 1 min
Creole Mayonnaise
Everyone is putting their spin on mayonnaise these days. Here's a Cajun version that's a great addition to any sandwich. 3/4 cup...
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Tommy Centola
- Jan 24
- 1 min
Citrus Vinaigrette
This week, I want to share with you a couple of dressings. The first is great over a fruit salad. 1/4 cup sherry vinegar 2 tablespoons...
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Tommy Centola
- Nov 16, 2020
- 1 min
Turkey Brine
The big turkey day is a week away. This week I will share with you how I cook my turkey. It starts off with a brine. 12 cups of cold...
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Tommy Centola
- Nov 12, 2020
- 1 min
Chicken Stock
I use chicken stock more than and other stock. It is more versatile than beff or seafood stock. 2 pounds leftover bones and skin from a...
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Tommy Centola
- Nov 9, 2020
- 1 min
Beef Stock
With the holidays and colder months approaching, I like to make sure that I have good qualities of staple items in my pantry,...
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Tommy Centola
- Jun 8, 2020
- 1 min
White Remoulade Sauce from Stephen & Martin's
I was cleaning out my office the other day and ran across two remoulade sauce recipes from Stephen & Martin's. One is a white version of...
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Tommy Centola
- May 21, 2020
- 1 min
Potato Rolls from the Palace Cafe
These rolls are great as a roll for dinner. They also work well for making mini muffulettas. 2 tablespoons Sugar 1 tablespoon Instant Dry...
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Tommy Centola
- May 14, 2020
- 1 min
Blackening Seasoning
Blackening seasoning is often found on fish. However, it also is a great seasoning for beef steaks. I use this seasoning to bronze fish...
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Tommy Centola
- May 11, 2020
- 1 min
Creole Shake Seasoning Blend
A subscriber to my website, Frank Speyerer, shared with me a couple eo this family recipes. One on them was a spice blend that is close...
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