Tommy Centola
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...
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Tommy Centola
Apr 111 min read
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...
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Tommy Centola
Apr 82 min read
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....
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Tommy Centola
Mar 282 min read
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...
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Tommy Centola
Mar 252 min read
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...
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Tommy Centola
Mar 141 min read
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....
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Tommy Centola
Mar 111 min read
Crawfish and Andouille Pasta
Crawfish prices are slowly starting to drop. Here are two more crawfish recipes. 1/4 cup butter 1/2 pound andouille, cut crosswise...
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Tommy Centola
Mar 71 min read
Roast Shoulder of Lamb with Rosemary
When cooking with wine, don't just grab the lowest price wine you can find. The rule of thumb is is you won't drink it, don't cook with...
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Tommy Centola
Feb 292 min read
Sweet Potato Ravioli with Butter Sage Sauce
I know there are many people who don't like making fresh pasta. Whatever your reason is, here's a homemade ravioli that will change your...
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Tommy Centola
Feb 82 min read
Sweet Tea Oven-Fried Chicken
Sweet tea is a staple drink in the South. But why just drink it? In this recipe, it's the base for the brine for the chicken. 1 gallon...
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Tommy Centola
Feb 52 min read
Roasted Citrus Chicken with Creole Mustard Sauce
This cold weather is for the birds. With that in mind, how about a couple of yardbird recipes? 4 bone-in skin-on chicken thighs ( about 1...
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Tommy Centola
Jan 182 min read
Rockefeller-Stuffed Shrimp
Here's a big twist on Oysters Rockefeller. You can make this recipe either as an appetizer or entrée. Just use more shrimp per plate. 2...
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Tommy Centola
Jan 41 min read
Blackened Chicken with Herb-Pecan Rice
Here's the second part of this dish. 1/4 cup of your favorite blackening seasoning 4 large boneless skinless chicken thighs (about 1 1/2...
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Tommy Centola
Nov 30, 20232 min read
Chicken Fricassee
Here's a dish that my grandmother used to make. This is not her recipe, however. She never wrote it down to share. 2 1/2 pounds...
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Tommy Centola
Nov 27, 20231 min read
Herb-Orange Double Rack of Pork
Let's concentrate on the main dish tis week. I will be featuring two different proteins. Let's start with the pig. 1 large oranges, cut...
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Tommy Centola
Nov 9, 20232 min read
Boudin-Stuffed Turkey Roulade
On of my favorite stuffings is boudin. Here a fancy looking take on stuffed turkey. 3 tablespoons butter, softened and divided 1/4 cup...
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Tommy Centola
Nov 6, 20232 min read
Fried Turkey Breasts
The big turkey day is almost here. This week I will share a twist on the traditional roasted bird. 1 quart water 1/2 cup plus 3...
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Tommy Centola
Oct 23, 20231 min read
White Cheddar Corn Grits
This week, you will have to make today's recipe to use for Thursday's. It's another version of Shrimp and Grits. Here are the grits. 4...
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Tommy Centola
Oct 19, 20231 min read
Shrimp and Andouille Pastalaya
The first reference I remember of the dish Pastalaya was on the menu at Mr. B's Bistro in the 1980's. This take on jambalaya obviously...
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Tommy Centola
Oct 16, 20231 min read
Shrimp & Andouille Jambalaya
Shrimp and Andouille is a great combination. You can consider it the Creole/Cajun Surf & Turf. Here's a couple of recipes this week...
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