Tommy Centola
Cajun Barbecue Sauce
Here's a barbecue sauce that will put all bottled sauced to shame. You can adjust the seasonings to your liking. It has a perfect balance...
CREOLE CAJUN CHEF
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Tommy Centola
- Sep 12
- 1 min
Cajun Brown Gravy
These days, it's easy to open a jar or bottle for a gravy or sauce. While it's convenient, you lose flavor from store bought products....
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Tommy Centola
- Aug 25
- 1 min
Seafood Cocktail Sauce
When it comes to fried seafood, people either reach for tartar sauce or cocktail sauce. Given the choice, I always reach for cocktail...
15 views0 comments
Tommy Centola
- Aug 22
- 1 min
Red Remoulade Sauce
Seafood and dipping sauces go hand in hand. From boiled crawfish to fried shrimp, people are always coming up with different recipes for...
20 views0 comments
Tommy Centola
- May 26
- 1 min
Lemon-Shallot Vinaigrette
This is a great addition to a pasta salad. 1/4 cup Champagne vinegar 1/4 cup fresh lemon juice 1 shallot, minced 1 tablespoon...
7 views0 comments
Tommy Centola
- May 23
- 1 min
Sherry-Tarragon Vinaigrette
With the summer heat coming, how about a couple of salad dressings this week? Homemade is so much better than store bought. 1/2 cup...
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Tommy Centola
- Jul 1, 2021
- 1 min
Mustard-Ancho Rub
This grill blend has a little kick to it. I like the combination of the ancho powder and the smoked paprika. This blend is great for...
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Tommy Centola
- Jun 28, 2021
- 1 min
Lemon-Basil Rub
Walk down the spice isle in your local supermarket. There you will find many pre-made grill rub and seasoning blends. While I have tried...
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Tommy Centola
- Sep 24, 2020
- 1 min
Praline Sauce
This is the praline sauce recipe from LeRuth's restaurant. It was used on top of ice cream with pecans for the praline ice cream. It is a...
60 views0 comments
Tommy Centola
- Sep 21, 2020
- 1 min
Butterscotch Sauce
This week, I am sharing two dessert sauces. Today's is butterscotch. It is an ingredient in the second recipe this week. What is the...
51 views0 comments
Tommy Centola
- Sep 10, 2020
- 1 min
Cane Syrup Balsamic Glaze
Balsamic glaze is a reduction of balsamic vinegar and a sweetener. As I always like to use cane syrup wherever I can, I made a batch. I...
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Tommy Centola
- Jun 25, 2020
- 1 min
Pesto Sauce from Cannon's Restaurant
This is one of my favorite sauces. You can toss it into spaghetti, top grilled meat, or mix it into reduced heavy cream to make a pesto...
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Tommy Centola
- Jun 22, 2020
- 1 min
Lemon Sauce from Cannon's Restaurant
Time to reach into my collection for a couple of recipes from Cannon's restaurant. Today's is Lemon Sauce. It was used as an...
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Tommy Centola
- Jun 11, 2020
- 1 min
Sun-dried Tomato Remoulade From Stephen & Martin's and Cannon's
This is the remoulade sauce that was used at Cannon's Uptown. It was used as a salad dressing and dipping sauce. It's a delicious...
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Tommy Centola
- Jun 8, 2020
- 1 min
White Remoulade Sauce from Stephen & Martin's
I was cleaning out my office the other day and ran across two remoulade sauce recipes from Stephen & Martin's. One is a white version of...
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Tommy Centola
- Apr 2, 2020
- 1 min
Dip for Seafood from Marcelle Bienvenu
Here is a great dip for any boiled seafood. It is a little more involved than the combo of Ketchup and mayo that my wife uses. 2 cups...
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Tommy Centola
- Mar 5, 2020
- 1 min
Ponzu Dipping Sauce
Ponzu is a Japanese citrus-based sauce. You can buy bottles of it at your local store. This recipe is a dipping sauce great with fried...
63 views0 comments
Tommy Centola
- Mar 2, 2020
- 1 min
Steen's Cane Syrup Vinaigrette
I thought I would change things up this week by sharing a Vinaigrette recipe and a Dipping Sauce Recipe. Today's recipe is from Chef Cory...
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Tommy Centola
- Dec 13, 2019
- 1 min
New Orleans Béchamel Sauce from The New Orleans Cookbook
The Béchamel sauce is one of the mother sauces, a base sauce that others are made from. This is a version that I have never tried before....
127 views0 comments
Tommy Centola
- Dec 9, 2019
- 1 min
Cream Horseradish Sauce from The New Orleans Cookbook
This week, I am diving into the cookbook written by Rima and Richard Collin, The New Orleans Cookbook. Specifically, I am looking at two...
63 views0 comments
