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CREOLE CAJUN CHEF
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Tommy Centola
Jan 16, 20201 min read
Grasshopper from In the Land of Cocktails
Here is an after dinner drink. It was a favorite of my mom's. 1 ounce green Créme de Menthe 1 ounce Half-and-Half 1/2 ounce white Créme...
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Tommy Centola
Jan 13, 20201 min read
Brake Tag from In the Land of Cocktails
A large amount of Alcohol is consumed during the Carnival season. This wee, I am sharing two drink recipes from the book In the Land of...
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Tommy Centola
Jan 9, 20201 min read
King Cake Monkey Bread from Taste of the South Magazine
3/4 cups granulated Sugar 2 teaspoons ground Cinnamon 2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls 1/2 cup...
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Tommy Centola
Jan 2, 20201 min read
Oyster Spread
Here is a different way to serve oysters as an appetizer. This twist on a dip is a must for oysters lovers. It is best made a day in...
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Tommy Centola
Dec 30, 20191 min read
Oyster Rice Dressing
When it comes to oysters, you either love them or won't eat them. I am in the first group. Unfortunately living in Arkansas limits my...
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Tommy Centola
Dec 26, 20191 min read
Satsuma Cane Syrup Pecan Pie
Here is a twist on a classic southern dessert. The addition of the satsuma juice makes this dish irresistible. It a great combination of...
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Tommy Centola
Dec 23, 20191 min read
Duck with Satsuma and Red Onion
Satsumas start to hit their peak in December. They are easily found in the southern part of the US. This week, I am sharing two recipes...
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Tommy Centola
Dec 19, 20191 min read
Shrimp and Eggplant Soup from Galatoire's
This is a soup that I can see coming from my mother's kitchen. She did wonders with Eggplant. I don't remember her ever using it in a...
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Tommy Centola
Dec 16, 20191 min read
Jackson Soup from Galatoire's
Around Christmas time, I always hope to receive a next New Orleans cookbook. Looking through my bookshelves, I pulled of the Galatoire's...
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Tommy Centola
Dec 13, 20191 min read
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....
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Tommy Centola
Dec 9, 20191 min read
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...
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Tommy Centola
Dec 5, 20191 min read
Oyster Dressing
This oyster dish is perfect for the holiday season. It is great served with the big bird. You can use turkey giblets in lace of the...
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Tommy Centola
Dec 2, 20191 min read
Grilled Oysters
Oysters are my favorite seafood. They are so many ways you can prepare them. This week, I will share two ways. The first preparation is...
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Tommy Centola
Nov 28, 20192 min read
Yeast Rolls
Dinner Rolls are a staple on the holiday table. While the store bought ones are good, nothing can beat homemade. Here is a recipe for all...
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Tommy Centola
Nov 25, 20191 min read
Au Gratin Potatoes
The holidays are here. I know everyone is looking forward to Turkey day. This week, here are 2 recipes great for the holiday table. 4...
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Tommy Centola
Nov 21, 20191 min read
Bacon Fried Cabbage
I am not a cabbage fan. My wife, however, is. Occasionally, I will cook up some for her. Here is a tasty way to cook cabbage. Of course,...
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Tommy Centola
Nov 18, 20191 min read
Eggplant Dressing
Thanksgiving is almost here. While turkey takes the main stage, the sides are what complete the dinner. I am sharing two this week that...
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Tommy Centola
Nov 14, 20191 min read
Oyster Stew
Oysters are really looking good now. I always enjoy a nice bowl of oyster stew. Here's a recipe. 1/2 cup Butter 1/2 cup Green Onions,...
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Tommy Centola
Nov 11, 20191 min read
Gumbo YaYa from Mr. B's
As the cold starts to envelop the south, everyone is turning to soups to warm them up. This week, I will share two delicious New Orleans...
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Tommy Centola
Nov 7, 20191 min read
Bud's Broiler Hickory Smoked Sauce
The biggest difference between Cannon's and Bud's sauces is temperature. Cannon's was served cold, while Bud's is warm. They are both...
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