Tommy CentolaMay 18, 20152 minCrozier’s Veal with CrawfishGerald Crozier was one of the best French chefs in New Orleans. His cooking was pure French and not Creole. His first restaurant was...
Tommy CentolaMay 14, 20151 minCrawfish Imperial from EmerilHere is Emeril’s take on Crabmeat Imperial. When he first tasted Crabmeat Imperial, he thought it was one of the richest dishes he ever...
Tommy CentolaMay 11, 20151 minCrawfish Patties from EmerilYesterday was Mother’s Day, which means a crawfish boil. Here is an idea from Emeril to use leftover tails, if there is any. 1/2 stick (4...
Tommy CentolaMay 7, 20151 minMona’s Carrots with Orange SauceMy mother was an excellent vegetable cok. She had to be to get 7 children to eat their vegetables. Here is a wonderful dish that is great...