With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
Creamed poblano chili is inspired by Chef Fernando Olea, winner of James Beard Best Chef – Southwest 2022. I was fortunate enough to dine with him at Sazón in Santa Fe and taste his signature soup. This is a versatile recipe that I dearly love as both soup and chili. I usually make a pot […]
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!
Voodoo Pasta gets it’s sinister name from the black linguine, cajun spices and because it’s sinfuly good. Have fun and make it to your personal taste!