Obviously I didn’t invent the dish, but in an attempt to make a creative and tasty breakfast one Sunday morning, I borrowed a page from the former Sugar Magnolia restaurant (in New Orleans) to make …

Barbecue Shrimp is a classic New Orleans staple, created at Pascal’s Manale restaurant.  It is essentially a dish of butter-poached shrimp with a lot of black pepper and some Creole seasonings.  That being said, the …

Here is our ever-popular shrimp and grits recipe that I developed for my catering company.  It’s Southern-style and will please even the Savannah and Charleston natives who eat the dish often.  This is a scaled …

This is what I believe to be the authentic recipe for my favorite queso dip on the planet, from Superior Grill in New Orleans.  The recipe was originally published in a Shreveport newspaper and I …

Makes 4 servings
Serving Size  : About 2 ribs per person
INGREDIENTS

4 lbs          beef short ribs — cut English style (cut parallel to the bone)
Coarse salt and black pepper — to taste
3 cups     …

Here’s one of my favorite “ethnic-style” dishes in the weekday gourmet category: Spicy Thai Shrimp and Noodles.  It’s an easy way to spice up the middle of the workweek with a dish that’s easy to …

You’ll never grill steak again!
I’m afraid I’ve been spoiled by cooking my steak in a cast iron skillet.  So much so that I can’t even remember the last time I threw one on the grill.  …

While I consider myself a jambalaya purist, I was lured into this recipe through ideas from my dad and from Frank Davis.  This is a hybrid of a Cajun and Creole jambalaya and packs a …

There’s more to boiling seafood than boiling water. There’s also the right seasoning, preparation and cooking time. To boil a sack of crawfish or a hamper of crabs you will need some basic hardware. A …