Gulf Fish Imperial is basically a lovely piece of roasted fish filet topped with a breadcrumb free crab- cake topping. To serve, it is drizzled with an aromatic lemon, butter and garlic sauce. This dish is really very easy to make and is a wonderful choice when entertaining.
Yesterday’s cooking class included one of my favorite soups: Smoked Bacon, Tomato and Cheddar Bisque. The original recipe for this soup came from my good friend Robyn. True she is from the NORTH (yikes) but she is a wonderful chef, none the less. This soup is just one of her many original creations that I love. Just the aroma of this soup simmering on the stove lifts my spirit and makes me look forward to the blustery days of Fall.
I recently had the honor and great pleasure of participating in a Fundraiser hosted by the Saints Football Team’s Superfans. Here I am pictured with my precious baby boy Ben “CyborgSaint” Collier the Superfan who organized this event to raise money to help purchase a wheelchair-friendly van for a wonderful young Saints fan. We were at our local tv station doing a cooking demo of some of the food we were serving at the event! Along with great entertainment, great food, Saints team celebrities, great raffles and fun bowling, (the event was held at Rock and Bowl), there was a fabulous auction. The auction included lots of Saints Team signed items, fishing trips, art, signed jerseys, posters, etc. I was happy to include a dinner for 8 at the New Orleans Cooking Experience where I teach cooking classes in Uptown New Orleans.
When people think of Sunday dinner in the South, the first thing that comes to mind is a Fried Chicken dinner with all the trimmings. Umm….Crunchy fried chicken with pan gravy, creamy mashed potatoes, and hot, fluffy buttermilk biscuits with sweet butter and local honey. And let’s not forget, a cold pitcher of iced tea.