Tommy Centola
Quality of oysters winter really shine
The winter months are the peak season for oysters. While you can find them all year round, the quality of the oysters really shine while...
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CREOLE CAJUN CHEF
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Tommy Centola
Oct 171 min read
Mirliton Slaw
Here's a twist on cole slaw. The crunchness of the fresh mirlitons, radishes and carrots really makes this dish. 1/4 cup plus 1 teaspoon...
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Tommy Centola
Oct 142 min read
Creamy Mirliton Gratin
Time to revisit mirlitons. Here in Arkansas, they call them chayote squash. I get strange looks when I say mirliton. 6 mirlitons (8to 10...
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Tommy Centola
Oct 133 min read
Beginning of Carnival Season
t’s that time of year again. January 6th ends the twelve days of Christmas and starts the Carnival season. People outside of Louisiana...
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Tommy Centola
Oct 101 min read
Dark Oyster Stew
Most oyster soups are light in color. This one uses a dark roux for a deeper flavor. 1/2 cup butter 1/2 cup all-purpose flour 1 cup...
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Tommy Centola
Oct 71 min read
Pecan Soup
It's almost soup season. Here's a couple of new takes on soup. 1/2 cup butter 1 cup chopped leek ( white and light green parts only)...
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Tommy Centola
Oct 63 min read
Take Different approach to New Year's
Pork is traditionally served for New Years. The Germans believe that it will bring you good luck, since pigs look forward while looking...
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Tommy Centola
Oct 31 min read
Shrimp and Grits with White Wine Sauce
There are so many different ways to make Shrimp and Grits. You can almost guarantee that if I find it on a menu, I will order it. Here's...
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Tommy Centola
Sep 301 min read
Stone-Ground Grits
Here's another couple of recipes that you need the first one to complete the second one. Stone-ground grits are so much better than the...
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Tommy Centola
Sep 293 min read
Traditions that make holidays complete
As I’m sure it is at your home, there are certain dishes that always show up on the Centola family holiday menu. Although they are often...
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Tommy Centola
Sep 261 min read
Sweet & Sour Celery Seed Dressing
Chef Warren started his career developing salad dressings for Seven Seas. 3 tablespoons Catsup 2 tablespoons White Vinegar 1 tablespoon...
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Tommy Centola
Sep 231 min read
Russian Dressing
This week, I am sharing a couple of salad dressings from, in my opioion, the greatest chef ever, Warren Leruth. 2/3 cup mayonnaise 1/3...
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Tommy Centola
Sep 223 min read
Three types of Pancake Batter
As a child, I always looked forward to the meals on Saturdays. It was the one day that my Dad would cook. He never strayed from his tried...
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Tommy Centola
Sep 191 min read
Andouille Sausage Arancini
Now that we have the risotto make, lets make it into Arancini. Think of this as the italiam version of Boudin Balls. Canola oil, for...
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Tommy Centola
Sep 161 min read
Andouille Sausage Risotto
You will need this recipe for Thursday's recipe. Cajun meets Italy. 1 tablespoon butter 1 tablespoon olive oil 1 cup finely diced...
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Tommy Centola
Sep 153 min read
Celebrating Christmas season with a feast
Now that December is here, many restaurants have special menus to celebrate Réveillon. This celebration goes back to the early 19th...
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Tommy Centola
Sep 122 min read
Pumpkin Spice Beignets
It's almost that time of year when everything will be Pumpkin Spice. Here's a twist on a New Orleans staple. 1/2 cup warm water...
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Tommy Centola
Sep 91 min read
Pumpkin Cream Filling
Again this week, I am featuring a dessert (or breakfast) that has a recipe inside a recipe. I will start off with the filling for...
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Tommy Centola
Sep 83 min read
Cookies to share, or just keep them for yourself.
Sweets are very prevalent around the holidays. Numerous desserts adorn holiday tables. Many people gather friends and families to do...
29 views10 comments
Tommy Centola
Sep 51 min read
Orange-Basil Granita
Granita is basically flavored ice. It's a very refreshing way to end a meal. 1 1/2 cup water 1/2 cup sugar 1/3 cup fresh basil leaves 2...
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