Columns
This seafood is smokin’
Somehow, Louisiana missed out on the wonderful tradition of smoking seafood. We do everything else but smoke it.[…]
Recipes
Columns
This man loves to feed people
Barry Flach Jr. has been around the seafood business his whole life. Here are his recipes for Seafood Marlena and Oyster Spaghetti.[…]
Catfish
Abbeville Game Warden patrols the kitchen
Abbeville’s Derek Logan shares his recipes for Shrimp Creole and Potato-Crusted Catfish. He learned to cook from his family.[…]
News Breaker
A simple, quick and tasty fresh fish dish – in the microwave
By now, Capt. Mike Gallo is used to the skeptical looks he gets when he tells folks he’s going to prepare a taste-tempting, fresh fish dish — in his microwave oven.[…]
Columns
Panko Trout
Private chef Tracy “T.L.” Bayles used a lot of Panko bread crumbs when he cooked in restaurants, and now likes Panko so much that he seldom uses other bread crumbs.[…]
Recipes
Quackers on the barbie
Ducks and geese have to be the most difficult of all game animals to cook. They have a reputation for being strong and gamey — almost “livery” in taste.[…]
Recipes
Old-fashioned squirrel gravy
Squirrels have some of the sweetest and whitest meat of all game animals. Here’s Bob Childress’s recipe for Old-fashioned squirrel gravy.[…]
Recipes
Chuck Buckley’s Duck (Coot) Gumbo
According to Martin Close, Chuck Buckley loved coots (poule d’eaus).[…]