This dish was inspired by a fabulous meal at Chez Bruno, in Les Arcs, France. At this restaurant, they refer to this dish as ‘the French...

Since we are in the crawfish season, this week I will post two more crawfish recipes. 3 sticks (3/4 pound) Butter 3 cups Onions, chopped...

Crawfish Season is in full swing. This week I will feature 2 crawfish recipes from the late Frank Davis. 1 stick (8 tablespoons) Butter,...

This week, I am taking crawfish on an ethnic journey. I will post 2 recipes using Louisiana Mudbugs in two applications from around the...

Here is another take on Crawfish Creole. 4 tablespoons (1/2 stick) Butter 4 tablespoons Flour 1 cup Onion, chopped 1 cup Celery, chopped...

Time to take our crawfish south of the border. There are so many Mexican restaurants here in Arkansas, I wonder sometimes why I am not...

Jambalaya is a dish that can be made with almost any protein. his is the only place I have seen it made with catfish. 4 Yellow Onions,...

If your in New Orleans looking for some authentic Cajun food, a great place to stop is Mulate’s. Located on the corner of Julia and...

Lamb is meat that most people don’t like. It has a grassy taste to the meat. I, on the other hand, love lamb and eat it every chance I...

I find that my recipes tend to stay with common main ingredients. So this week, I am going to change that up. 3 rabbits, skinned, dressed...

This is a great dish for people who only eat Fried Oysters, which my wife is one of them. The addition of the bacon and lemon butter...

This is the best time of the year for Oysters. They start showing up everywhere. Of course, there is nothing like shucking an oyster and...

This is a very hearty dish to end out feast. This spicy dish is best served with a cold glass of Chardonnay. 6 to 8 Redfish filets, 6 to...

This is a a great way to include alcohol flavoring in your cooking. The alcohol cooks out, leaving the bourbon flavor in the sauce. 2...

This dish is a take on the great Crabmeat Cheesecake from the Palace Cafe. This savory cheesecake is not to be confused with the dessert...

Most people make gumbos. This stew is not as thick as a gumbo, which makes it a great inclusion is a large feast like this. 1 tablespoon...

This is my take on my wife’s favorite dish at Drago’s restaurant. My dish is a little spicier than Drago’s. You can leave out the red...

Oysters Mosca is a wonderful Creole Italian creation. For over 60 years, Mosca’s restaurant is located 20 minutes from downtown New ...

Recently, I posted a recipe for Steak au Poivre. One fish that I think acts like a steak is a nice piece of Tuna. So, here is an au...

This is my favorite steak preparation. The au Poivre is translated with pepper. This creamy sauce is a great addition to any steak, but I...