Tommy CentolaApr 25, 20132 minOyster Pan Roast from Palace CafeHere is one more oyster recipe before we run out of months with R’s in them. Before modern refrigeration, oysters were believed to not be...
Tommy CentolaApr 18, 20131 minCrawfish Bordelaise Creole StyleA French Bordelaise sauce is a rich mixture of red wine and beef stock. A Creole Bordelaise is made with olive oil, butter and garlic. My...
Tommy CentolaApr 11, 20132 minOyster’s Roland from Christian’s RestaurantThis was the most popular appetizer at Christian’s. Chef Roland Huet left Galatoire’s to open the kitchen at Christian’s. At Galatoire’s,...
Tommy CentolaApr 8, 20132 minCrawfish HashThis is a great way to use crawfish tails. This is a special that you will find as a special on many brunch menus. I can’t wait for the...