Tommy Centola
Blackberry Jam
I remember summers picking blackberries in my grandmother's yard. I also remember the stains on my hands when I was finished. Here's a...
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CREOLE CAJUN CHEF
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Tommy Centola
- Jul 6
- 1 min
Spicy Vinaigrette
Vinaigrettes were know as French dressing in the 19th century. Today it closely resembles Italian Dressing. Here's a kicked-up version....
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Tommy Centola
- Jul 3
- 1 min
Lemon-Parmesan Dressing
We are deep in the heat of summer. Many people turn to lighter dishes, such as salads. This week, I have a couple of different salad...
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Tommy Centola
- Jun 26
- 1 min
Brine for Chicken or Pork
With summer in full swing, I thought I would share some recipes for the grill. This week, you will need today recipe for Thursday's. 2...
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Tommy Centola
- Apr 20
- 2 min
Brown Seafood Broth
Now to answer the question, why this recipe second. Since many of the ingredients are discards from the main recipe, I felt it was easier...
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Tommy Centola
- Mar 2
- 1 min
Hotel Butter
Here is a classic compound butter. It is often used on top of grilled steaks. It's a classic French cooking staple. 1 tablespoon fresh...
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Tommy Centola
- Feb 27
- 1 min
Spicy Creole Butter
A compound butter is a great addition to a finished protein. They are simple to make. The flavor that they add to your dish will have you...
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Tommy Centola
- Mar 14, 2022
- 1 min
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...
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Tommy Centola
- Jan 27, 2022
- 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, 2022
- 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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