Bars - or, Clinton Mainland's Personal Guide To Drinking with the Dead New Orleans, Louisiana Travel Guide By W. Clinton Mainland...
LEFTOVER HOLIDAY TURKEY GUMBO A few years ago, I headed down to San Diego to have Thanksgiving dinner with my old friends Peter and Sarah...
1978 WORLD CHAMPIONSHIP CHICKEN JAMBALAYA Here's an award-winning recipe (along with some tips and some history of the dish) as prepared...
CHICKEN SAUCE PIQUANTE Contributed by my friend Sarah Savoy of Eunice, LA, who says: "It's not the easiest task in the world to get recipes...
CHICKEN ROCHAMBEAU Here's a recipe involving Marchand de Vin sauce, along with Hollandaise (the other sauce you can get on your tournedos at...
CHICKEN PONTALBA from Brennan's Restaurant In New Orleans, this entree is considered to be one of the finest dishes ever created. It was...
Apple Stuffed BBQ Pork Roast the Grand Prize winner from Tony Chachere's recipe contest 1 (5 lb.) pork tenderloin or loin roast 2 tart...
SWEETBREADS MADEIRA from Corinne Dunbar's snort's note: this was my old man's favorite restaurant in new orleans (no longer in business)....
VENISON AND SAUSAGE CASSOULET From Chef Emeril Lagasse, a south Louisiana twist on a French classic, using the venison brought in by many...
CREOLE ROAST BEEF for PO-BOYS I'm afraid I never tasted good roast beef until I was in college. As good as all the other food was in my...
PANNÉED VEAL CUTLETS Simple, yet oh so good. It had been years since I had had this, and I recently had this at the venerable Mandina's...
ROUND STEAK AND GRAVY WITH ONIONS This is Cajun food at its simplest. You've probably never heard of this dish, nor are you likely to see it...
SHRIMP TCHEFUNCTE from the Palace Café The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe...
SHRIMP AND ANDOUILLE CHEESECAKE With Creole Mustard-Tomato Coulis, from Emeril's Restaurant Just one of the many culinary innovations...
SHRIMP AND TASSO PASTA This recipe is also excellent with oysters, scallops, or even crawfish. (If you like smoked oysters, try it...
Chef John Folse's Shrimp Remoulade 1 1/2 cups heavy-duty mayonnaise 1/2 cup Creole mustard 1 tbsp Worcestershire sauce 1 tsp hot pepper...
OYSTER SHOOTERS You can serve your freshly shucked oysters on the half-shell, topped with a couple of tablespoons of this sauce, or in...
Oysters Gabie This marvelous appetizer was created by Chef Greg Sonnier at his New Orleans restaurant Gabrielle; both the restaurant and the...
BROILED TILAPIA WITH SWEET POTATO CRUST AND VANILLA CREAM SAUCE from Gabrielle Two 6 ounce tilapia fillets, seasoned (or substitute any mild...
CATFISH PECAN MEUNIERE A classic preparation with the addition of a pecan crust to the pan-fried catfish. This version is served at the...
