First we need to take: 1 untreated cedar plank (8 – 10 inches long) olive oil / pastry brush fresh fish (redfish, trout, or salmon work the best) sliced tomatoes pesto balsamic syrup Creole seasoning to taste Soak the cedar planks in water for at least an hour beforehand. Preheat the grill. Brush the plank with olive oil. Season the fish on both sides with Creole seasoning. ...

First we need to take: 4 redfish filets, each weighing 8–10 ounces 
(skin and scales left on) 1-2 tablespoons of Creole seasoning mix olive oil to coat ½ pound jumbo lump crabmeat
 (picked over for shells) 4 or 5 sprigs each of parsley, cilantro, 
tarragon, chervil, mint, and dill 1 tablespoon extra virgin olive oil 1 teaspoon sugar cane vinegar 
(or any lightly ...

The fish recommended for the combination of two sauces (recipes listed below) is fresh mahi mahi, grilled or sautéed, but you can use any of your favorite fish and vegetables seasoned to taste. At Morel’s, the chef prepares fresh grilled mahi mahi on a bed of layered, roasted new potatoes topped with Louisiana white grapefruit beurre blanc, then a topping of mango coulis. ...

First we need to take: 1 Pacific rockfish fillet fresh cherry tomatoes, sliced in half (about 8) 1 garlic clove, minced shiitake mushrooms (about 3, sliced) green onions (1, sliced) dry white wine (3 oz.) chicken stock or fish stock (4 oz.) butter (1 Tbsp.) salt and pepper to taste olive oil. In a medium-size skillet, heat some olive oil and when hot, place the rockfish ...

Chef Giuseppe Brucia’s passion for authentic Italian cooking enthralls diners as they sample each delectable course at his eponymous establishment in Shreveport. Ristorante Giuseppe, located on Line Avenue, reflects the award-winning chef’s 50 years of devotion to the art of fine Italian cuisine. His wife, Natalie, and their son, Gioacchino Brucia, help run the charming ...

Nothing has really changed since I was growing up at the restaurant,” says Lisa Mosca, whose father, owner John Mosca, passed away in July. His wife, Mary Jo Mosca, still cooks and runs the kitchen, while Lisa oversees the front of the house. The modest, two-room, little white-framed roadside restaurant in Westwego continues to serve big platters of delicious Italian ...

Each time I visit Grand Coteau, I am taken aback by the beauty of the majestic alleys of oaks, lush gardens, and historic architecture reflecting the Creole, French, Acadian, and Victorian styles. More than 70 structures are designated on the National Register of Historic Places in this small, picturesque town of little more than 1,000 residents in St. Landry Parish. While ...

Following a few emails we thought it was about time we outlined the difference between a Dairy Allergy and a Lactose Intolerance; so … Dairy Allergy This is an allergic reaction to certain proteins that are found in cows milk. Whilst some adults are affected it is more commonly found in children and is often grown out of by age 5. There are many symptoms so as ever ...

Foods Matter is a monthly magazine providing information and support to those with food allergies, intoloerances and sensitivity. The magazine will be presenting its 2nd annnual Free From Food Awards on the 12th May from a shortlist of over 100 companies. The shortlist has now been published and includes many foods that we haven’t heard of let alone tried! The shortlist ...

Eating out when on any allergy based diet is difficult; we tried it last weekend aiming to avoid wheat. We were quite successful with the local pubs who could all tell us if they had any wheat free items on the menu even if most of them said they didn’t have any!! Searching on the internet however did show that some chains are improving not only the information they ...