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CREOLE CAJUN CHEF
Good Cooking, Good Eating & Good Living!!!
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Tommy Centola
May 19, 20161 min read
Chocolate Creme Bruleé
I have been on a dessert kick lately. I love a great Creme Brulée. I love the different texture contrast between the custard and the...
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Tommy Centola
May 12, 20161 min read
Key Lime Parfait
Summer is just around the corner. Time for a refreshing dessert. Nothing is more refreshing than a Key Lime dessert. Here is a fancy one,...
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Tommy Centola
May 5, 20161 min read
Vanilla Creme Brulée
Here is an elegant dessert to make ahead of time. You have to be a trained chef to make this dish. It is easy but well worth the time...
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Tommy Centola
Apr 21, 20161 min read
Chocolate Bourbon Pecan Pie
The most popular pie that I make is a pecan pie. I seem to make it for most family get togethers. Since I make it often, I like to switch...
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Tommy Centola
Apr 14, 20161 min read
Mint Chocolate Ice Souffle
With the weather starting to turn warm, I thought that a cold dessert would hit the spot. This recipe is from the closed Bella Luna...
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Tommy Centola
Mar 25, 20161 min read
Mona’s Sour Cream Cake
Here is my 500th posted recipe. I can’t believe that I have been doing this for that long. When I saw that I was getting close to this...
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Tommy Centola
Mar 10, 20162 min read
Pecan Pie from Brigtsen’s
How good is Chef Frank’s Pecan Pie? It was featured on the first season of Food Networks show, Best Thing I Ever Ate. On the episode...
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Tommy Centola
Jan 8, 20161 min read
Banana Fritters
Here is a great breakfast to make on the weekend. A fritter is much like a Beignet. Make sure that you use clean, fresh oil when frying....
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Tommy Centola
Dec 17, 20151 min read
Orange Pralines
The Plaquemines Parish Orange Festival is held the first weekend in December. Held at historic Fort Jackson in Buras, Louisiana, the...
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Tommy Centola
Dec 14, 20152 min read
Cafe au Lait Creme Brulee
Cafe au Lait is the must have drink at Cafe du Monde with beignets. This is New Orleans coffee with chicory with scalded milk added. It...
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Tommy Centola
Nov 23, 20151 min read
Sweet Potato Creme Brulee
Here is a unique twist on mashed sweet potatoes. I can’t think of a better time than Thanksgiving to serve this dish. Having first eaten...
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Tommy Centola
Aug 20, 20151 min read
Chocolate Devastation from Arnaud’s
It is hard to believe that this decadent dessert only has three ingredients. It is so rich that you only want to serve a slice that is...
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Tommy Centola
Aug 6, 20151 min read
Lemon Pie from Mr. B’s
Here is a dish that you will find in homes and restaurants around the South. It is rich and has just the right balance of sweet and tart....
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Tommy Centola
Jul 16, 20151 min read
Lemon Souffle from Versailles
With the summer heat beating down on us, here is a great way to end your meal. This cool dessert was created by Gunter Preuss at...
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Tommy Centola
Feb 16, 20151 min read
White Chocolate Brownie
Here is he special Valentine’s dessert I cooked. It is a very simple but rich dessert. It went fast. 2 (5oz each) White Chocolate Bars or...
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Tommy Centola
Jan 19, 20152 min read
Baked Alaska from Antoine’s
Here is the must eat dessert at Antoine’s. It is a great way to end a special meal. The Baked Alaska is also known as glace au four,...
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Tommy Centola
Jan 12, 20152 min read
Mardi Gras Bread Pudding
Every year at the beginning of Carnival Season, Jan 6., I try to find a new spin on the King Cake. Here is a recipe from Genet Hogan, who...
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Tommy Centola
Oct 27, 20142 min read
Frank’s Simple Buttermilk Pie from Frank Davis
Here is another recipe from the late Frank Davis. Arguably an Amish recipe, buttermilk pie surprises almost everyone who cuts a slice of...
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Tommy Centola
Jul 17, 20141 min read
Bread Pudding with Glazed Top from LeRuth’s Front Door/Back Door Cookbook
I think the most popular dessert in New Orleans is Bread Pudding. I get asked to make it a couple times a year. Here is a recipe from...
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Tommy Centola
Jun 26, 20141 min read
Orange Mousse from LeRuth’s 20th Anniversary Cookbook
It had been a couple of months since I have posted a dessert recipe. So here is one from LeRuth’s 20th Anniversary Cookbook. Mix together...
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