Main Dish
Cowboy Ribeye with Tobacco Onions and a Roasted Garlic Bordelaise
Brush steaks with the marinade and allow them to marinate at room temperature for 45 minutes. Combine the Kosher salt,…
Read more
Carbetbagger Steaks with Oyster Stuffing
Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the…
Read more
Carpetbagger with Andouille Stuffing
Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the…
Read more
Andouille Stuffed Prime Rib
Heat the bacon fat over high heat in a large sauté pan. Brown the andouille sausage in the hot fat.…
Read more
Paneed Red Snapper
Preheat oven to 350. Put seasoned flour into a large shallow pan. Lightly flour filets. Heat half of the butter…
Read more
Redfish on the Half Shell
Preheat oven to 425 degrees. Rub the redfish fillets with oil, and season the flesh of the fillet with Creole…
Read more
Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus
Portabella 5-6 fresh portabella mushrooms, stems and gills removed* Combine the first 8 ingredients in a mixing bowl. Dip each…
Read more
Redfish Orleans
Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black…
Read more
Crab Bread with Tomato Basil Concasse
Crab bread with tomato basil concassé is a delightful fusion of rich seafood and fresh, vibrant flavors. The sweet, tender crab meat pairs perfectly with the tangy tomato basil concassé, creating a harmonious blend that elevates this dish to a gourmet level. Served on warm, crusty bread, it's an elegant appetizer or a satisfying snack that captures the essence of coastal cuisine.
Read more