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Warm Duck Salad with Autumnal Fruits and Balsamic Glaze

Marinade 6 oz Unsulphured Molasses 12 oz Lavender Honey 3    Cinnamon Sticks 6    Whole Cloves 1 t  Black Peppercorns, Cracked 3 ea MLF Boneless, Skinless Duck Breast Balsamic Glaze 6 oz Dried Sour Cherries 1 1/2 c  Zinfandel Wine 6    Juice Of Pomegranates 3 c  Balsamic Vinegar 1 1/2 c  Clover Honey Pears 6 c  [...]

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Broussard’s Louisiana Bouillabaisse

Broussard’s Louisiana Bouillabaisse Broth ½ Lb. Carrots, Chopped ½ Cup Tomato Paste ½ Lb. Celery Ribs, Chopped 1 Gallon Shrimp or Fish Stock ½ Lb. Onions, Chopped 2 Cups Chopped Tomatoes ½ Fennel 1/8 Oz. Saffron ½ Green Peppers, Chopped Salt to Taste ½ Cup Olive Oil White Pepper to Taste 1 Tbsp. Cup Chopped [...]

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Adrienne’s Crab Cakes

In a bowl, mix the crab meat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg.

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