Glazed Ham
Creole Cajun Chef Blog
by Tommy Centola
3d ago
With Easter upon us, I thought I would share two new ways to cook your main dish. Let's start with a ham. 1 12 to 15-pound bone-in precooked ham Whole cloves, as needed (optional) 1 cup fig preserves 2 cups apple cider, or more as needed 1 sprig rosemary 1 tablespoon Creole mustard About an hour before baking, remove ham from refrigerator and bring to room temperature. Preheat oven to 400℉. Slice the rind off of the ham, if necessary; score all over in a crosshatch pattern. If desired, place one clove in the corner of each crosshatch. Place fig preserves in a small sauce pan over low heat; thi ..read more
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Honoring Fathers with food
Creole Cajun Chef Blog
by Tommy Centola
3d ago
With tomorrow being Father’s Day, I thought I would honor a man who unfortunately I never had the chance to meet. Wesley Anderson is the father of my wife Peggy. He was a gentle giant of a man who also loved to spend time in the kitchen. He was known for doing large luncheons for the Lion’s club in Terrytown, La, where he was a member.  Today, I am sharing with you a single dish, Catfish Courtbouillon. His was traditionally made with redfish, but I have already shared that with y’all before. I was told that when he would cook, he would use every spice and seasoning in the cabinet, along w ..read more
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Shrimp, Artichoke, and Barley Salad
Creole Cajun Chef Blog
by Tommy Centola
1w ago
Here's a salad that I know my mom would have enjoyed. She love shrimp and artichoke. 1 cup lemon juice, divided 1/2 cup diced yellow bell pepper 1/2 cup diced red bell pepper 1/2 cup chopped fresh mint, divided 3 cloves garlic, minced and divided 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon crushed red pepper 1 pound medium peeled and deveined cooked shrimp 3 cups water 1 cup barley 1/2 teaspoon ground black pepper 1/2 cup olive oil 8 to 10 fresh baby artichokes 1 cup 1/8-inch chopped fresh asparagus In a medium bowl, combine 3/4 cup lemon juice, bell peppers, 1/4 cup mint, 1 clove garlic ..read more
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Braised Artichokes
Creole Cajun Chef Blog
by Tommy Centola
1w ago
Artichokes were a favorite of my mom's. With this weeks post falling on a sister's and brother's birthdays, I figured I would keep this weeks post in the family. 3 tablespoons butter 2 large fresh artichokes, trimmed, quartered and cleaned 1 (28-ounce) can crushed tomatoes 1 cup dry white wine 1/2 cup Castelvetrano olives, pitted and halved lengthwise 1/2 cup roasted peppers, chopped 1/4 cup capers 2 tablespoons lemon juice 1 teaspoon kosher salt 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 2 tablespoons heavy cream Preheat oven to 325℉. In a 12-inch cast-iron skillet, melt butter over ..read more
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Take a swing at new recipe with swordfish
Creole Cajun Chef Blog
by Tommy Centola
1w ago
Given the choice, I would almost always choose seafood over non-water proteins every time. While it’s easy to find shrimp and crawfish tails, it’s not easy to find many different varieties for fish. Sure, the big box stores stock salmon, cod, mahi-mahi and tilapia (which I stay away from). If you want to find other varieties locally, you need to search in the various meat markets here in town. There you can find numerous different types of fish to choose from. Swordfish is one of those fish you can find. It is a great fish to throw on the grill. It is moist, flavor-able and slightly sweet. It ..read more
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Crawfish and Rice Stuffed Peppers
Creole Cajun Chef Blog
by Tommy Centola
2w ago
I know that leftover crawfish from boils are preferable for recipes. If you have to use frozen tails, make sure they are local products. 3 medium assorted peppers, halved lengthwise and seeded. 1/4 pound center-cut bacon 1/4 cup chopped celery 1 cup chopped plum tomatoes 1/4 cup chopped red onion 1/4 cup chopped red bell pepper 4 cloves garlic, minced 3 cups cooked long-grain rice 3/4 pound crawfish tails, drained and rinsed 4 teaspoons chopped fresh thyme 1 1/2 teaspoons creole seasoning 1/2 cup water Preheat oven to 350℉. Place bell pepper halves in a 13x9-inch baking pan. In a large skillet ..read more
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Crawfish and Andouille Pasta
Creole Cajun Chef Blog
by Tommy Centola
2w ago
Crawfish prices are slowly starting to drop. Here are two more crawfish recipes. 1/4 cup butter 1/2 pound andouille, cut crosswise 1/8-inch thick 1/2 cup finely diced yellow onion 1/2 cup finely diced green bell pepper 1/2 cup finely diced celery 1 1/2 teaspoons Creole seasoning 4 cloves garlic, minced 1 cup dry white wine 2 tablespoons lemon juice 1 pound crawfish tails, drained and rinsed 1/2 cup heavy cream 1 package (16 ounces) penne pasta, cooked according to package directions, 1 cup cooking liquid reserved 1 /2 cup finely grated Parmesan cheese 1/4 cup chopped fresh parsley In a large s ..read more
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Celebrating birthday with a little smoke
Creole Cajun Chef Blog
by Tommy Centola
2w ago
Today is my brother Mike’s birthday. Like most of my family, he is a skillful cook. Where he stands out from the rest of us is that he is a very accomplished pit master. His team, Rugaroux Q, participates in cookoffs around South Louisiana, having won awards for barbecue, jambalaya and gumbo. To honor him today, I want to share with you some recipes with a smoke theme. The first one is Smoked Tasso, a staple in Cajun cooking. The second is Smoked Chicken and Andouille Jambalaya. The other two recipes are two different variations on a BBQ sauce, Hickory Smoke Sauce and Bud’s Broiler Hickory Sau ..read more
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Roast Shoulder of Lamb with Rosemary
Creole Cajun Chef Blog
by Tommy Centola
2w ago
When cooking with wine, don't just grab the lowest price wine you can find. The rule of thumb is is you won't drink it, don't cook with it. 1 (7 to 9 pound) bone-in lamb shoulder 5 clover garlic, sliced 3 sprigs fresh rosemary 3 tablespoons kosher salt 1 tablespoon freshly ground black peppper 3 large onions, cut into large chunks 1 (750-ml) bottle white wine, divided Preheat oven to 425℉. Using the tip of a sharp knife, make 1/2-inch deep cuts in lamb shoulder. Place 2 slices of garlic and 4 rosemary needles in each cut. Rub lamb with kosher salt and pepper. In a large cast-iron pan, spread o ..read more
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Baked Stuffed Clams
Creole Cajun Chef Blog
by Tommy Centola
3w ago
As Julia Child once said, "I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." With that in mind, here are two recipes this week featuring wine. 2 yellow onions, roughly chopped 8 cloves garlic 1/2 bunch fresh 1/4 cup olive oil 60 littleneck clams 4 cups white wine 1/2 cup butter 1 1/2 cups minced salami (about 6 ounces) 1 cup finely diced shallot (about 3 medium) 2 tablespoons chopped garlic 1 teaspoon crushed red pepper 1/2 cup fresh parsley, chopped 2 teaspoons lemon zest, chopped 2 tablespoons lemon juice 1 cup freshly grated Parmesan cheese 1 cup breadcrumbs Prehe ..read more
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