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Tommy Centola
Jan 19, 20152 min read
Baked Alaska from Antoine’s
Here is the must eat dessert at Antoine’s. It is a great way to end a special meal. The Baked Alaska is also known as glace au four,...
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Tommy Centola
Jan 15, 20151 min read
Osyters Confit
Here is a take on Oysters Mosca. It does not use breadcrumbs to top the oysters. This makes it an excellent dish for those who are carb...
78 views0 comments
Tommy Centola
Jan 12, 20152 min read
Mardi Gras Bread Pudding
Every year at the beginning of Carnival Season, Jan 6., I try to find a new spin on the King Cake. Here is a recipe from Genet Hogan, who...
20 views0 comments
Tommy Centola
Jan 8, 20151 min read
Veal Monya from Brennan’s
Here is a great dish for people who don’t eat seafood. This Brennan’s classic has a great taste with the use of the Madeira wine. 3/4 cup...
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Tommy Centola
Jan 5, 20152 min read
Crepes Barbara from Brennan’s
Here is one of the appetizers from the old Brennan’s menu. Most people don’t make crepes at home because they think making crepes are...
204 views0 comments
Tommy Centola
Jan 2, 20152 min read
Trout Nancy from Brennan’s
Here is a popular dish from the old Brennan’s menu. In most restaurants, this dish would be known as Trout Pontchartrain, a dish topped...
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Tommy Centola
Dec 30, 20141 min read
Eggs St. Charles from Brennan’s
While Brennan’s restaurant has reopened, there are a lot of favorite menu items that have not made the new menu. Even the items that have...
317 views0 comments
Tommy Centola
Dec 18, 20142 min read
Mirliton Gratin from Emeril
Most mirliton dishes have the mirliton being stuffed. Here is a great and different way to serve mirliton as a side dish. For those...
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Tommy Centola
Dec 4, 20142 min read
Deviled Eggs with Remoulade Sauce from Maylie’s
Here is a recipe that is a great appetizer for any party. Maylie’s was the second or third oldest restaurant, which opened in 1876 and...
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Tommy Centola
Dec 1, 20142 min read
Crabmeat au Gratin from Antoine’s
With the Holidays upon us, my thoughts turn to foods we used to eat for the season. Here is a recipe from Antoine’s that is featured in...
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Tommy Centola
Nov 24, 20141 min read
Glorious Green Beans from Mona Dellucky Centola
Since Thanksgiving is Thursday, here is a lighter take on a green bean casserole. This is one of my Mother’s recipes. I was given this...
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Tommy Centola
Nov 20, 20141 min read
Cajun Pork Tenderloin with Cane Gastrique
The gastrique is what makes this dish. It is a combination of Steen’s Cane Syrup and a new product I found last time I was in New...
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Tommy Centola
Nov 17, 20141 min read
Gnocchi with Andouille Cajun Cream Sauce
I normally post recipes on Monday afternoons. Do to some family issues, I am just getting to it. Here is a recipe for a dish that I will...
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Tommy Centola
Nov 13, 20141 min read
Sweet Potato Soup from Austin Leslie
With the temperatures outside in the 30’s all day, my thoughts turn to soup. Here is a recipe from the late Austin Leslie using one of...
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Tommy Centola
Nov 10, 20141 min read
BBQ Shrimp from Richard and Rima Collin
Everyone in New Orleans has a BBQ Shrimp recipe that they say is the best. My oldest brother, Larry, says that this is the recipe that he...
508 views2 comments
Tommy Centola
Nov 6, 20141 min read
Creole Onion Soup from Brennan’s
Here is another one from the old Brennan’s. Will it make the cut for the new menu? 1/2 cup (1 stick) Butter 1 large Onion, thinly sliced...
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Tommy Centola
Nov 3, 20142 min read
Veal Kottwitz from Brennan’s
Brennan’s is scheduled to reopen this week. There will be changes to the menu. I a curious to see which dishes make the new menu. Will...
128 views0 comments
Tommy Centola
Oct 27, 20142 min read
Frank’s Simple Buttermilk Pie from Frank Davis
Here is another recipe from the late Frank Davis. Arguably an Amish recipe, buttermilk pie surprises almost everyone who cuts a slice of...
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Tommy Centola
Oct 13, 20142 min read
Shrimp Cornbread Muffins from Louisiana Cookin Magazine
Cornbread is a very popular dish here in Arkansas. It is found on most dinner tables. Here is a Cajun twist on this Arkansas staple. 2...
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Tommy Centola
Sep 25, 20141 min read
Trout a la Temereau from LeRuth’s
Here is the entree that was demonstrated at the New Orleans Cooking Experience on Tuesday. You can substitute a large shrimp in place of...
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