Tommy CentolaApr 2, 20121 minPain PerduPain Perdu is French for Lost Bread. This is New Orleans version of French toast. The French bread that is used is usually one day old or...
Tommy CentolaMar 29, 20121 minCrawfish CreoleThis is a twist on Shrimp Creole. Since we are in the middle of crawfish season, I have been thinking of ways to use leftover crawfish...
Tommy CentolaMar 26, 20121 minLeRuth’s Back of the House GumboThis rich gumbo was served 5 or 6 times a year to the cooking staff at 4;30 in LeRuth’s Kitchen 1/4 lb Smoked Slab Bacon, diced and...
Tommy CentolaMar 12, 20121 minMona’s Pineapple DessertFor those of you who do not know, Mona is my mom. It was a joy being able to watch and learn from her. I have been thinking about her...