Saffron Crawfish Bisque
Saffron crawfish bisque is a delight rarely found – even in New Orleans. It has more depth of flavor than other shellfish bisques. Delicious!
Crawfish Stock
Crawfish stock is essential for creating delicious soups and especially my crawfish bisque. Save those shells and parts for delicious stock!
Crawfish Boil
A crawfish boil signals party time to everyone involved. Order extra to furnish tail meat and stock for other Cajun and Creole delicacies.
Hammerhead’s – Louisville
Great food is on the menu at Hammerhead’s – Louisville, a casual place where the phrase “pub grub” takes on an elevated meaning.
Oysters Bienville
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
Baked Easter Ham
There is nothing more traditional in a southern kitchen than Baked Easter Ham. Scalloped potatoes and sunshine salad complete Sunday dinner.
Sing Glory
Sing Glory honors ancestral land destroyed by strip mining in Appalachia. It’s so good, it will make you “sing like a bucket of frogs”!
Reuben Sandwich
A reuben sandwich is perfect for leftover St. Paddy’s corned beef. It’s a good reason to make the corned beef just for a sandwich!
Russian Dressing
Russian dressing is the perfect condiment for a reuben sandwich, but don’t forget to enjoy it with burgers, steak, shrimp and fries!
Corned Beef and Cabbage
Traditional St. Patrick’s day dinner of corned beef and cabbage with carrots and potatoes. Don’t forget to cook in your best green underwear!
Atlas The Restaurant – Fayetteville
Tucked into the Ozark Mountains, Atlas Restaurant – Fayetteville offers globally inspired cuisine in art deco, French revivalist style.
Manhattan Clam Chowder
Pay no attention to James Beard’s diatribe about Manhattan clam chowder. He was only protecting his hometown chowder. This is delicious!