Entrées

Tommy Centola

Aug 22
1 min

Eggplant Muffuletta

Many people set aside Monday as a vegeterian day. Here's a recipe for those Meatless days. It's a very different twist on a classic New...

19 views0 comments

Tommy Centola

Aug 19
1 min

Shrimp and Basil Stir-Fry

I'm always looking for different ways to prepare dishes. Here's a Creole/Cajun twist on a traditional style of Chinese cooking. 1...

19 views0 comments

Tommy Centola

Aug 8
1 min

Lemon-Herb-Marinated Flank Steak

Flank steak is a great cut for the grill. Here's a great way to make it shine as your main course. 1 cup olive oil 1/2 cup fressh...

15 views0 comments

Tommy Centola

Aug 1
1 min

Cajun Shrimp and Guacamole Tostadas

My wife has been on a tostada kick as of late. Here's a variation of the tostadas that I have been making often lately. 1 pound peeled...

17 views0 comments

Tommy Centola

Jul 18
1 min

Shrimp Boil Pasta

While crawfish season is over, there's not reason you can't bring those flavors alive in other dishes. Try this Shrimp Boil Pasta recipe...

20 views0 comments

Tommy Centola

Jul 15
1 min

Shrimp Pasta Primavera

Most everyone has eaten a form of shrimp pasta. Here comes two new ways to prepare this combination. 1 pound large shrimp, peeled and...

16 views0 comments

Tommy Centola

Jul 11
1 min

Praline Chicken Salad Pitas

The filling is something that you can sperad on regular bread or crackers. The pita makes for a great presentatipn. 1 cup mayonnaise 1...

12 views0 comments

Tommy Centola

May 16
1 min

Hot Honey Butter Roasted Chicken

This recipe is before the current craze of Hot Honey that can be bought in the grocery stores. I would follow this recipe to ensure the...

25 views0 comments

Tommy Centola

May 13
2 min

Chicken Sauce Piquante

Chicken is something that I could eat every day. There's so many different ways to cook it. How about two new ons this week? 1 cup...

84 views0 comments

Tommy Centola

May 9
1 min

Creole Tomato and Crab Linguine

I love pasta. Here is a lightly sauced Linguine, showcasing Creole tomatoes and Crabmeat. 8 ounces dry linguine 1/4 cup butter 2...

18 views0 comments

Tommy Centola

May 6
2 min

Creole Tomato Pie

It's that time of year again when Creole tomatoes are starting to show up. I want to share with you a couple of new recipes for these...

71 views0 comments

Tommy Centola

May 2
2 min

Crawfish Meatballs and Spaghetti

If you're looking to cut down on red meat, here's a great Italian dish using crawfish. It's a good thing you can find crawfish tails...

26 views0 comments

Tommy Centola

Apr 25
2 min

Oak Alley Shrimp Creole

Every one has the favorite Shrimp Creole recipe. Here's the one form Oak Alley. 2 pounds headless jumbo shrimp 1/3 cup vegetable oil 1/2...

58 views0 comments

Tommy Centola

Apr 18
1 min

Lamb Flatbread

I have yet to meet someone who doesn't like pizza. Here's a different spin on the Italian classic. Per Serving: 1 taco-sized flour...

23 views0 comments

Tommy Centola

Apr 15
1 min

Lamb Ragu

A few weeks back, I posted a recipe Slow-Braised Leg of Lamb. This week, I want to share with you two recipes to use the leftover meat. 1...

16 views0 comments

Tommy Centola

Apr 11
1 min

Bon Ton Jambalaya

Here is the quickly made jambalaya from the closed restaurant. I'm hoping this recipe makes it back when the new owners reopen. 12...

50 views0 comments

Tommy Centola

Apr 8
2 min

Ralph Brennan's Creole Jambalaya

This week, I'm sharing a couple of jambalaya recipes from some Big names in New Orleans restaurants. Let's start off with Ralph Brennan....

232 views0 comments

Tommy Centola

Mar 28
2 min

Slow-Braised Leg of Lamb

I wish my wife liked lamb. My grandmother would always invite me over when she cooked lamb. Here's another version. 1 6 to 8-pound leg of...

166 views0 comments

Tommy Centola

Mar 25
2 min

Glazed Ham

With Easter upon us, I thought I would share two new ways to cook your main dish. Let's start with a ham. 1 12 to 15-pound bone-in...

27 views0 comments

Tommy Centola

Mar 14
1 min

Crawfish and Rice Stuffed Peppers

I know that leftover crawfish from boils are preferable for recipes. If you have to use frozen tails, make sure they are local products....

36 views0 comments

Good Cooking, Good Eating & Good Living!!!