• The Seafood Bible

    With the tail segment left attached, Buddy’s Bronzed Shrimp make an excellent finger food.

    Cooking with ‘Cajun spice’

    Chef’s seasoning line a perfect compliment for wide variety of dishes
    November 30 at 9:00am
    Everything in Red Snapper with Roasted Corn Relish is great, but the avocado mousse is so good you’ll want to bathe in it. Once you taste it, you will want to use it elsewhere.

    Tootie cooks ‘earnestly’

    Louisiana personal chef gets creative in the kitchen
    October 26 at 2:40pm
    The meunière sauce that makes Ricky’s dish so attractive and delicious is much more than a simple brown butter sauce.

    Mississippi cooking ... Louisiana style

    Featured red snapper recipe from restaurant
    September 26 at 11:00am
    Trent’s seafood stuffed potatoes are hearty and filling, without losing the delicate taste of the crabmeat and shrimp.

    Cajun Cooking is a family affair

    Toups stays busy in houseboat kitchen
    August 31 at 9:00am
    Mary Poe’s crab cakes have almost no filler to hide the luscious taste of the crab meat.

    Former guide displays big-time cooking skills

    Mary Poe shares two great recipes
    June 27 at 9:00am
    Balsamic Shrimp has a distinct sweet tang from the honey and the balsamic vinegar, but there is no sour component in its taste profile.

    Captain of the kitchen

    Tommy Pellegrin might catch fish for a living, but his first love is cooking.
    March 26 at 9:00am
    Oysters in a brown gravy is an unusual dish that is more like a soup than a gravy.

    Oyster recipes perfect for the holidays

    December 08, 2017 at 6:00am