Main Dish
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…
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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…
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Andouille Stuffed Prime Rib
Heat the bacon fat over high heat in a large sauté pan. Brown the andouille sausage in the hot fat.…
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Paneed Red Snapper
Preheat oven to 350. Put seasoned flour into a large shallow pan. Lightly flour filets. Heat half of the butter…
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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…
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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…
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Redfish Orleans
Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black…
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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.
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Freezer Sandwiches
Combine horseradish and mustard and stir well. Slowly wisk in the melted butter until it is fully incorporated and emulsified.…
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