#youcanttakeneworleansoutofthecook

Tommy Centola

3 days ago1 min read

Brown Sugar Frosting

This week, I am sharing a great cake recipe for the holidays. Today is the frosting for the cake 1 1/2 cups firmly packed light brown...

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Tommy Centola

7 days ago1 min read

Salmon Croquettes

Here's a childhood favorite from my mom. I was always one of the first at the table when these were served. Fry: 1 tablespoon minced...

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Tommy Centola

Nov 111 min read

Chicken Bonne Femme

Tomorrow, my cookbook is scheduled to be released. This week, I will share two recipes from You Can't Take New Orleans Out Of The Cook. 4...

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Tommy Centola

Nov 71 min read

Buttermilk Biscuits

I am not a baker. However, there is nothing like freshly made biscuits right out of the oven. 2 cups all-purpose flour, plus more as...

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Tommy Centola

Nov 41 min read

Andouille Cream Gravy

Here's another set of recipes to make a completed dish. It's a great way to start your monring. 1/4 cup butter 4 ounces andouille...

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Tommy Centola

Oct 311 min read

Shrimp Clemenceau

This version is based on the one found at Dooky Chase. It is a staple on their menu. 1/2 cup butter 2 medium potatoes, peeled and diced...

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Tommy Centola

Oct 282 min read

Shrimp-Stuffed Mirliton

Time to head to the Gulf for some fresh shrimp. There are so many ways to prepare them. Here's two more this week. 8 large mirlitons 1...

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Tommy Centola

Oct 241 min read

Brownies

As you know, I am no baker. Here's a brownie recipe that doesn't use a premade mix 1 cup unsalted butter 1 cup granulated sugar 1 cup...

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Tommy Centola

Oct 211 min read

Garlic Butter Chicken

This week, I am on vacation, spending time with Peggy and some dear friends. This week, I am sharing a couple of recipes from our friend...

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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 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 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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