Creole Cajun Chef

Here's a recipe from Antione's. It is featured on their COOLinary menu. 3 cups sliced toasted almonds 1 1/2 cups butter 1 1/2 cups half-and-half 3 whole eggs 1 teaspoon salt 1/2 teaspoon ground white pepper 1 dozen soft shell crabs, cleaned Flour Heat deep fryer to 350℉. Sauté the almonds in the butter until they become golden brown. Keep warm. Make a batter by combining the hal...

This week, I though I would share a couple of recipes features on the menus of restaurants participating in COOLinary. Let's start with one form Galatoire"s 2 large ripe tomatoes 1 fryer chicken, cut into 8 pieces 1 teaspoon salt, plus additional to taste Freshly ground black pepper to taste 2 tablespoons butter 8 ounces button mushrooms, sliced (about 2 cups) 1/4 cup finely sli...

I can smell the Thanksgiving feast being cooked already. This is my most traditional holiday. Last year, my wife and I changed things up. Instead of spending the day with her family, we took a trip to spend Thanksgiving with my cousin and her family in Denton, Texas. Thus, a new tradition was started. Today, I want to share with you two new recipes for the centerpiece for your h...

Here's a twist on Stuffed Jalapéno Poppers. This roasted version is a slughtly healthier choice. 8 ounces cream cheese, softened 4 ounces goat cheese. Softened 1/3 cup finely chopped toasted pecans 1/3 cup finely chopped green olives 1 1/4 teaspoon Creole seasoning, divided 24 mini tricolor sweet peppers, steamed and seeded Preheat oven to 400℉. Line a rimmed baking sheet with p...

This week, I have a couple of appetizers coming your way. Let's start off with a dish featuring a Cajun original, Boudin. 1 (16-ounce) loaf French bread 1 tablespoon olive oil 1 small onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 1 poblano pepper, seeded and chopped 1 teaspoon kosher salt 1 pound boudin, casings removed, cr...