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CREOLE CAJUN CHEF
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Tommy Centola
Nov 16, 20201 min read
Turkey Brine
The big turkey day is a week away. This week I will share with you how I cook my turkey. It starts off with a brine. 12 cups of cold...
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Tommy Centola
Nov 12, 20201 min read
Chicken Stock
I use chicken stock more than and other stock. It is more versatile than beff or seafood stock. 2 pounds leftover bones and skin from a...
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Tommy Centola
Nov 9, 20201 min read
Beef Stock
With the holidays and colder months approaching, I like to make sure that I have good qualities of staple items in my pantry,...
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Tommy Centola
Nov 5, 20201 min read
Andouille Deviled Eggs From Marcelle Bienvenu
There are many ways to serve deviled eggs. Here is Marcelle's take on them. 12 large hard-cooked eggs 1 teaspoon vegetable oil 1/4 cup...
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Tommy Centola
Nov 2, 20201 min read
Oyster and Andouille Spread from Marcelle Bienvenu
As the calendar has turned to November, the countdown to the holiday season has started. This week, I want to share with you two...
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Tommy Centola
Oct 29, 20201 min read
Cane Syrup Snaps
How could I not include a recipe using my favorite sweetener, cane syrup. These cookies make excellent treats for trick or treaters. They...
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Tommy Centola
Oct 26, 20201 min read
Lemon Chiffon Cheesecake
This week is Halloween. Since this year has given us many tricks, I thought it would be appropriate to share a couple of treats this...
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Tommy Centola
Oct 22, 20201 min read
Potato Soup
For some reason, I thought I had already shared this recipe with you. My niece was looking for a potato soup recipe. I knew she has my...
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Tommy Centola
Oct 19, 20201 min read
Creole Onion Soup
The weather has started to get cool here in Arkansas. Time to dig through my soup recipes. Both recipes are from my first cookbook, You...
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Tommy Centola
Oct 15, 20201 min read
Lemon Chicken with Capers and Pecans
This is a version of Chicken Piccata. The addition of pecans gives the version a Louisiana twist. It's a great twist on a classic. 1/4...
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Tommy Centola
Oct 8, 20201 min read
Seafood Stuffed Potatoes
Remember when there were restaurants that only served stuffed potatoes? Every location had a version of a seafood stuffed potato. In...
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Tommy Centola
Oct 1, 20201 min read
Corn Bread
Corn bread is a popular side here in Arkansas. The main difference is the sweetness. Here, they serve a non-sweet version, In New...
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Tommy Centola
Sep 28, 20201 min read
Butter Rolls
This week, I will be sharing two breads to accompany your meals. With the weather turning cooler, baking becomes a little more enjoyable....
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Tommy Centola
Sep 24, 20201 min read
Praline Sauce
This is the praline sauce recipe from LeRuth's restaurant. It was used on top of ice cream with pecans for the praline ice cream. It is a...
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Tommy Centola
Sep 21, 20201 min read
Butterscotch Sauce
This week, I am sharing two dessert sauces. Today's is butterscotch. It is an ingredient in the second recipe this week. What is the...
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Tommy Centola
Sep 17, 20201 min read
Duck Jambalaya
Here is a Creole-style jambalaya. With the fall months approaching, this is a great one pot dinner. It is especially great using wild...
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Tommy Centola
Sep 14, 20201 min read
Duck Fettuccine
Duck! This week, I am featuring two duck recipes from the original Commander's Palace New Orleans cookbook. It was published in 1984....
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Tommy Centola
Sep 10, 20201 min read
Cane Syrup Balsamic Glaze
Balsamic glaze is a reduction of balsamic vinegar and a sweetener. As I always like to use cane syrup wherever I can, I made a batch. I...
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Tommy Centola
Sep 7, 20201 min read
Stromboli
Last week, I was playing with refrigerated pizza dough and made a couple of Stromboli's. A couple of people have asked me for a recipe....
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Tommy Centola
Sep 3, 20201 min read
Steen's Pecan Pie
I have always used light corn syrup when making pecan pie. Chef Frank Brigtsen uses dark corn syrup. I never thought to use cane syrup...
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