Recipes
BRONZED CATFISH FILLETSCompliments of Chef Patrick Mould Cajun Culinary Guru, Chef Paul Prudhomme first introduced the world to Louisiana cooking with his Blackened Redfish. Bronzing is an extension of the blackening process. The food is not as charred and little more delicate in flavor. Chefs across Louisiana owe a tr ... more »
BUFFALO BRUSCHETTA
Compliments of Chef Chris Wadsworth Ingredients: 16 oz buffalo mozzerella 12 roma tomatoes sliced into 1/2 inch pieces 1 cup red onions diced 2 oz fresh basil, chopped 1/4 cup balsamic viniagrette 4 loaves poboy bread 1 teaspoon salt 1 teaspoon cracked black pepper Directions: 1. Chop ... more »
BUFFALO WINGS
Compliments of Chef Patrick Mould Ingredients: 3 cups peanut oil 1 & 1/2 pounds chicken wings 1/2 cup flour 1 teaspoon plus 1/4 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons butter 2 tablespoons red wine vinegar 2 tablespoons hot sauce Directions: 1. Heat vegetable oil in a ... more »
CAJUN FISH FRY WITH TARTAR SAUCE
Compliments of Chef Patrick Mould The secret to good fried seafood is the temperature in which you fry, 350 degrees is ideal. But the main cause of greasy fried food is not letting the oil return to the temperature of 350 degrees before you drop the next batch. A simple kitchen tool, a frying the ... more »
CAJUN SPICED CARAMEL POPCORN & PECANS
Compliments of Chef Patrick Mould Ingredients: Pan spray 3 quarts popped popcorn 1 cup pecan halves 1\2 cup butter 1 cup firmly packed light brown sugar 1\4 cup light corn syrup 2 teaspoons Cajun seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon vanilla extract 1 ... more »
CANE-SYRUP PEPPER GLAZED SHRIMP WITH LEMON-GARLIC BUTTER SAUCE
Compliments of Chef Patrick Mould Make sure you have plenty of French bread on hand so you can dip the sauce. Ingredients: 1 pound large shrimp, peeled and deveined 3 tablespoons cane syrup 1/2 teaspoon Cajun seasoning 1/2 teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon mi ... more »
CARIBBEAN CRAB SALAD IN AVOCADO
Compliments Chef Patrick Mould Ingredients: 1/2 cup lemon juice 2 tablespoons cane syrup vinegar or white wine vinegar 1 tablespoon minced garlic 2 tablespoons minced fresh oregano 1 teaspoon Black Pepper 1 teaspoon Cajun Seasoning 1 cup extra virgin olive oil 1 pound jumbo lump crabme ... more »
CATFISH COURTBOUILLION
Compliments of Chef Patrick Mould The catfish will put off the necessary liquid you need to make the coutboullion sauce don't be fooled by cooking all the liquid out of the courtbouillion during the process. Ingredients: 4 tablespoons dark roux 1 cup minced onion 1/2 cup minced bell pepper ... more »
CATFISH LOUISIANA
Compliments of Chef Patrick Mould This dish won the Best of Show Award at Acadiana Culinary Classic in 1984. It has been credited with starting the Renaissance of Cajun Cooking. I consider this distinction to be one of my greatest career achievements. Ingredients: Two 8-ounce catfish fillets ... more »
CEDAR PLANK SALMON
Compliments of Chef Chris Wadsworth Ingredients: 1 filet of salmon (skin off) 2 cups brown sugar 2 tablespoons dry tarragon 1 tablespoon dry mustard 1 teaspoon salt 1 teaspoon pepper 1 cedar plank Directions: 1. Preheat oven to 450 F. 2. Lay filet of salmon out on cutting board and s ... more »