The fishing chef works his magic
Dustie Latiolais shares his recipes for Tripletail Treat and Atchafalaya Stuffed Catfish made with crabmeat.[…]
Dustie Latiolais shares his recipes for Tripletail Treat and Atchafalaya Stuffed Catfish made with crabmeat.[…]
A funny thing has happened to crawfish: They have crept stealth-like into the national seafood consciousness without anybody really noticing it.[…]
Barry Flach Jr. has been around the seafood business his whole life. Here are his recipes for Seafood Marlena and Oyster Spaghetti.[…]
Abbeville’s Derek Logan shares his recipes for Shrimp Creole and Potato-Crusted Catfish. He learned to cook from his family.[…]
Turtle soup is considered one of the great classical Creole dishes of yore in New Orleans. Most Louisianan’s who try it today wonder what all the fuss is about.[…]
Hunting ducks is fun. Cooking them is a lot tougher. Waterfowl are easily the most difficult of all wild game to cook. Rolling marinated boneless breasts in bacon and grilling them has claimed the loyalty of a lot of duck hunters, but unless a duck cook has a good recipe for whole birds his culinary arsenal is incomplete.[…]
If the thought of bacon and cream cheese together has you salivating, you’ll love this recipe for Bacon-wrapped grilled goose breast.[…]
Ducks and geese have to be the most difficult of all game animals to cook. They have a reputation for being strong and gamey — almost “livery” in taste.[…]