by Joy HirdesContributing writer Cathy Riccio is one of the sharpest women I know on the racetrack. Horse lover, horse trainer, horse whisperer extraordinaire, Riccio can serve in any capacity at the racetrack. And this Derby week, like she has done many times before, she is working as a field producer for the horse racingContinue reading “Hot Brown – A Kentucky Derby Favorite”
Category Archives: cheese
FLATBREAD PIZZA
by Chef Gustavo GonzalezGrowing up, my mom prepared little pizza on plain white bread in a skillet. Today, I make my pizza in a myriad of ways. My favorite is to prepare my own pizza crust, however, after running across this Flatout Brand Flatbread at the grocery, I had to see how it would holdContinue reading “FLATBREAD PIZZA”
TRADITIONAL MUFFULETTA
by Chef Gustavo Gonzalez Over the weekend our friends Del and Joann from Sherwood Forest/Annapolis, Maryland, were visiting us in New Orleans for good times, a family wedding reception and French Quarter Fest. And would you believe they had never had a Muffuletta! I had to make them one! I’m usually not concerned with adheringContinue reading “TRADITIONAL MUFFULETTA”
CHICKEN CORDON BLEU WITH PENNE –
by Chef Gustavo GonzalezWith the following ingredients on hand, I decide to make my version of Chicken Cordon Bleu, a French-inspired meal that gained popularity with American chefs in the late 1960s. Please don’t confuse the name with that of the French cooking school.Hey, why don’t you mix a batch of Martinis and prepare myContinue reading “CHICKEN CORDON BLEU WITH PENNE –”
YUMMY BREAKFAST TORTILLA WRAP!
by Chef Gustavo GonzalezAnother great use for a tortilla is for a breakfast sandwich which can be enjoyed literally anytime of day or night!Begin by cooking a few slices of bacon. My preferred method is on a cast iron pan preheated to medium high heat. Add bacon a transfer to oven set on 350 untilContinue reading “YUMMY BREAKFAST TORTILLA WRAP!”
TORTILLA BURGER!
by Chef Gustavo GonzalezCraving a hamburger, I head for the pantry and fridge to see what ingredients I have. I take some ground chuck beef, Zatarain’s Creole Mustard, purple onion, raw flour tortillas, white cheddar cheese, worchester sauce and Gustavo’s Cajun Seasoning. I like to grind my own chuck roast, but on this occasion IContinue reading “TORTILLA BURGER!”
GREEN ONION SAUSAGE AND POTATO CREPE!
by Chef Gustavo GonzalezIntrigued by the variety of crepes I enjoyed on a recent trip to Paris, France, I had to try my hand at making my own signature crepes. The Crepe –The crepe itself is fairly simple to prepare and just takes a little practice to master. Once you prepare your batter, heat a large nonstickContinue reading “GREEN ONION SAUSAGE AND POTATO CREPE!”
DEBRIS-STUFFED SPUD!
By Chef Gustavo Gonzalez This one is fairly straightforward as long as you have all the ingredients on hand. For all practicing Catholics who are beginning the Lenten Season today, this spud is awesome enough to eat alone, we promise. Save the addition of debris for a later date. Ingredients needed – Baking Potato Leftover RoastContinue reading “DEBRIS-STUFFED SPUD!”
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