While at Crosby’s Crabs for my Friday Lenten fish, I saw them load walleye in the display case. I kept it simple, kind of. I grabbed some goldfish crackers and added some chives and some seasonings. I used some butter for moisture and lastly made sure I didn’t overcook the fish. I hope you like…

When chili is being served, cornbread is an essential item. In my opinion, good cornbread has a few critical features: corn flavor, sweetness, moistness, and finally a little heat.(Save the cheese for the grits.) So some creamed corn helps with the moisture and the sweetness. Honey definitely helps with the sweetness. Salsa verde brings moisture…

I actually had this at Applebees; well, except they used fish and a creamy slaw, and I used an Asian slaw and lump crab meat, so this is nothing like Applebees. Thank you for the idea, feel free to wait by the mailbox for your residual check. I did use street tacos, so it’s less…

One last New Orleans recipe for Fat Tuesday. Soft shell crab and grits with a spicy tomato gravy. The crunchy crab, creamy grits, with a tangy sauce to tie it all together. I hope you like it. 1 cup polenta1/2 teaspoon salt2 cups water1 cup milk1 cup white cheddar cheese, grated4 tablespoons butter, divided1 teaspoon…

This is a New Orleans breakfast from the last time I visited years ago. Since it’s almost “Fat Tuesday,” beignets and andouille are in order. I love taking a sweet dish (beignet) and combining it with a savory element. The andouille sausage was spicy, the beignet adds sweetness which is part New Orleans spice and…