Anatomy of a Po’ Boy
with the recipe for our Shrimp Po’ boy Beyond a shadow of a doubt my desert island meal would be a BIG, FAT, FRIKKIN’ PO’ BOY. The only problem is I’d have a hell of a time…
WHAT I ATE ON VACATION
with a Recipe for Deep Fried Crawfish Musubi Because we are so consumed lately with the building of our empire, the Wife and I decided that we would only take the family on one vacation this year. Sooooooooooo, we made…
TIPS FROM A CHEAP RESTAURATEUR
with a Recipe for Smoky Pork Rillettes It's difficult to convey what it’s like to constantly temper the miserly voices in my head that are forever telling me that I could’ve/should’ve saved this, paid less for that, got…
White Trash Cookies and Coming Soon – Libby Jane Cafe
Before I get to my politically incorrect cookie recipe, Libby and I wanted to take this opportunity to disclose to the public for the first time and officially announce our next exciting project! You see this rather non-descript…
HISTORY OF BRENDA’S – PART III
THE TENDER YEARS Notes from a Virgin Restaurateur with a Recipe for a not-so-virgin Martini In those first few months of charting unknown territory in my tiny Tenderloin restaurant, every day felt like being high on a never-ending hit of…
SPICY SHRIMP SALAD and more leftover lovemaking
As most anyone who knows me reasonably well, particularly if they’ve had the pleasure (or displeasure for that matter) of having worked for me, nothing burns my hide faster than wasting food. In fact, just writing that last sentence irritates…
How’s ya Gumbo?
and other Favorite New Orleans-isms plus a recipe for Chicken and Andouille Gumbo "Guuuurl, you done put yo foot in dis" the frightening, newly released ex-convict/ dishwasher growled without lifting his head from his bowl of gumbo. It was my…
WHO DAT NATION
with a killer tailgate recipe for Big Easy Party Wings Until about three and a half years ago I hated football. Hated it. This deep-seated hatred was probably instilled by a few childhood traumas such as this one: Or maybe…