October 24, 2017

To brine or not to brine, that is the question.

In my experience brining adds a lot of moisture and flavor to a turkey. It also tends to cook faster because moisture carries the heat better. 

The process is simple, but it does require more planning. You just can't decide to do it at the last minute. I work the time I need out backwards starting from the time I want to cook it.

So if I want to cook it on Saturday I plan it this way.

Sat: Cook

Fri: Rinse & Dry (op...

September 29, 2017

Just a little update on some of the stuff that was going on in Louisiana with the hurricane relief. We wanted to help a bit so I put out a call on facebook and I got connected with some really great people.

Amy Sins Owner/Chef at Langlois and partner at New Orleans Jazz Quarters. She also works with Louisiana Flood & Disaster Outreach- New Orleans Cooks

I also worked with  a guy that only wants to go by the name Mickey. He is married with 2 kids and an accoun...

August 26, 2017

Helpful hints on figuring how many hors d' oeuvres to make for different types of parties

July 20, 2017

This is about some asian influenced passed hors d'oeuvres and how to smoke and glaze a whole side of pork belly.

July 16, 2017

This post is about my experiences cooking in seaside and some surrounding restaurants.

June 23, 2017

We have updated our web site with better menu interaction, clearer more modern format. We hope you enjoy the new site and don't forget to subscribe to the news letter to get the latest and tastiest news on the web. Cheers

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1536 River Oaks Rd. W - Harahan, LA 70123

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