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The Community Lifestyle/Business Profile Journal of CenLA
Posted September 2010
Goat cheeses are usually not aged, so they are fresh and creamy with a milky, lightly salted flavor. To store, protect cheese from air with the original wrappings, plastic wrap or wax paper. Remove from refrigerator one hour before serving. All goat cheeses are heat sensitive and may become grainy and separate when overheated. Heat [...]
Continue ReadingPosted July 2010
6 Rib-Eyes (Cut 1/2″ Thick) 1/2 Cup Honey 1/4 Cup Cajun Power Garlic Sauce 1 Tsp. Cajun/Creole Seasoning Mix the honey, garlic sauce and Cajun/Creole seasoning together with a whisk. Cook rib-eyes on a flaming hot pit for 2 1/2 minutes per side, then baste with honey sauce and cook for 1 1/2 minute per [...]
Continue ReadingPosted July 2010
Paragon Casino Resort is proud to host the 7th annual La Cuisine de la Louisiane, a culinary fundraiser to be held in the Mari Showroom on Sunday, July 25th, 5:30pm – 7:30pm. This year’s event will serve as a major fundraiser for the Muscular Dystrophy Association (MDA) in Lafayette, the Friends of the Fox Theater [...]
Continue ReadingPosted July 2010
The owners and staff of Apollo Café are excited to invite you to join them for lunch or dinner 7 days a week at their brand new restaurant in Alexandria. Apollo Café features authentic Greek and Lebanese Cuisine created by owners who hail directly from Jerusalem, served in a friendly atmosphere with an international flair, [...]
Continue ReadingPosted June 2010
This recipe features Pan Seared Sea Scallops with Maw Maw Jonnie’s Okra and Tomato casserole finished with Roasted Green Pepper and Corn Cream. It’s a sure hit! Pan Seared Sea Scallops 20 Large Sea Scallops, (Foot Removed, Washed) 1/3 Cup Extra Virgin Olive Oil 3 Pinches Sea Salt 3 Pinches Cracked Black Pepper About 10 [...]
Continue ReadingPosted June 2010
The Avoyelles Commission of Tourism has a new cookbook, Mélange des Avoyelles, full of wonderful recipes honoring our citizens whose ancestry is other than French. The list of honored cultural groups includes African American, German, Hispanic, Irish, Italians, Jewish, and Missionaries (our priests and nuns from Belgium, Holland, Italy, India and Africa.) The honorees are [...]
Continue ReadingPosted June 2010
2 Lbs. Catfish Fillets 1 Lb. Louisiana Crawfish Tails (Peeled) 2 Medium Onions (Chopped) 2 Medium Bell Peppers (Chopped) 1/2 Stalk Celery (Chopped) 4 Pods Garlic (Chopped) 3 Tbs. Tomato Paste 2 Tbs. Cooking Oil 10oz. Can Diced Tomatoes w/Chilis 4oz. Tomato Sauce 2 tsp. Cajun/Creole Seasoning 1 Seafood Boullion Cube 36oz. Water 2 Tbs. [...]
Continue ReadingPosted June 2010
Cabo Rio is the brand new La-Tex-Mex restaurant and cantina, located just off MacArthur Drive in Alexandria. The name Cabo Rio is derived from its Spanish origins. “Cabo” meaning peninsula and “Rio” meaning river reference Louisiana’s rich history as the southern peninsula of the Louisiana Purchase fed by the waters of the Red and Mississippi [...]
Continue ReadingPosted May 2010
Fajita Shrimp 1 Lb. Medium Shrimp (Peeled & De-veined) 1 Green Bell Pepper (Sliced) 1 Purple Onion (Sliced) 4 Pods Garlic (Chopped) 2 Ripe Avocados (Diced) 4 Roma Tomatoes (Diced) 1 Cup Sour Cream 2 Limes (Juiced) 2 Tbs. Olive Oil 2 tsp. Fajita Seasoning 1 tsp. Cajun/Creole Seasoning In hot skillet, sauté shrimp in [...]
Continue ReadingPosted May 2010
The 10th Annual Men Who Cook & Men Who Mix fundraising event for River Oaks Square Arts Center will be held Saturday, May 15th on the grounds at River Oaks. Always a huge hit with both fans and participants alike, Men Who Mix brings together chefs and master mixologists representing local businesses, restaurants, civic organizations [...]
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