Here is a soup that John Folse demonstrated at the 2005 Chef’s Charity for Children 18 (21-25 count) Shrimp, peeled and deveined 1 pound...

Here is a wonderful Italian Seafood dish that was demonstrated at the 1988 Chef’s Charity for Children. Chef Fraccaro was a very talented...

Traditionally, the Chef’s Charity for Children is held on the second Tuesday in January. This year it has been moved to March. I will be...

Here is another recipe from Emeril’s Creole Christmas cookbook. Oysters and Christmas go hand in hand. This great soup is a perfect...

This is a dish that brings back many memories. My mother would always prepare this dish for a gathering. The key to this dish was the...

With Thanksgiving over, my thoughts turn to oysters. Right around Thanksgiving, oysters start their season. I know that oysters are good...

While attending the Little Rock Food Truck Festival, I ran across an item I have never seen before, Boudin Eggrolls. After finding out...

One of my favorite pasttimes is reading cookbooks and magazines. The magazine I can’t wait to receive in the mail ebery month is...

One of Chef Warren Leruth’s favorite ingredients was crab. This is a recipe that was never found on his menu. However, it was often...

This is a play on Crabmeat aú Gratin. The big difference here is the lack of cheese in the sauce. This is a great example of...

Here is a dish straight out of Cajun conutry. Piquant to a Cajun means “it’s hot and ‘hurts like a sticker in your tounge.'” If you want...

Chef Paul Prudhomme passed away on 10/8/2015. He is the one man responsible for putting Cajun cuisine on the culinary map. He brought...

While looking thru a cookbook from the Chef’s Charity for Children, I ran across a couple of pasta recipes from Joe Cahn. Joe is the...

One of the most popular courtyards for outdoor dining in New Orleans is the Court of Two Sisters. Located on Royal Street in the French...

I can’t believe that I have not posted any recipes from the dean of Cajun Cooking, Paul Prudhomme. He is the chef credited with bringing...

Richard Collin was the original food critic in the city of New Orleans. He came to New Orleans to teach history at the University of New...

Here is the second part of the recipe 1 pound Small Shrimp (70/90 count) peeled and deveined 1/2 cup Canola Oil 1/2 cup Flour 1/2 cup...

Anytime you see a dish with Pontchatrain in it, it will be a dish with crabmeat served on top. This is a very quick but elegant dish. Two...

Mr. B’s has always been a special occasion restaurant. Not long after they opened, I ate there before my Senior Ring dance. My wife and I...

Here is another recipe from the Old Brennan’s. This is a great dish if you need a quick meal. It is esppecially good right now in the...