Here is the way that I roast my turkey. My secret is what I use to cook it in. My late sister-in-law, Pam, gave me a large electric...

This is a version of Chicken Piccata. The addition of pecans gives the version a Louisiana twist. It's a great twist on a classic. 1/4...

Chicken is a versatile protein. I never get tired of it. This week, I want to share a couple of yardbird recipes. This first one uses a...

Here is a Creole-style jambalaya. With the fall months approaching, this is a great one pot dinner. It is especially great using wild...

Duck! This week, I am featuring two duck recipes from the original Commander's Palace New Orleans cookbook. It was published in 1984....

Last week, I was playing with refrigerated pizza dough and made a couple of Stromboli's. A couple of people have asked me for a recipe....

Time to turn to my Italian roots. Marsala is a popular sauce appearing on veal and chicken. I thought why not alligator? I think you will...

This week, I want to take a look at the big dog of the swamp, the alligator. Most often you will find it fried. This week, I am taking...

Whenever I think of fried chicken, this is the version that comes to mind. When using a deep-fryer, it is better to dip the chicken into...

Fried chicken is a Southern classic. Do you cook it in a pan or in a deep fryer. This week, I am sharing with you a recipe for both. Yes,...

There is no one way to étouffée. Most of the étouffée recipes you find are made with seafood. Here is on from Chef Paul featuring a meat...

K-Paul's restaurant in the French Quarter has permanately closed. It was here that Paul Prudhomme shared his gifts with New Orleans. To...

Here is a recipe that has been copied at many restaurants. At Cannon's, we had our version of this dish. All others are just copies of...

I often find that my post are seafood heavy. I know there are many of you who don't or can't eat seafood. This week, I am sharing two...

Pasta is a popular way to use leftover crawfish tails. You can always use frozen tails in your recipes. Just make sure they are Louisiana...

The end of crawfish season is upon us. Time for 2 recipes using crawfish tails. 3 cups uncooked Rice 1/4 cup Butter 1/4 cup Olive Oil 1...

Thomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we...

I have been working hard on photos for the upcoming cookbook. This week, I am featuring 2 beef recipes from the first cookbook I have a...

Here is a basic broiled chicken. It is a simple dish that is unusually seasoned. Be sure to save the pan drippings to serve over each...

This week, I am reaching into the New Orleans Cookbook, written by Richard and Rima Collin. Richard was the original New Orleans...