Category Archives: Recipes

New Orleans Dining Recipes

The History and Recipe Behind New Orleans’ BBQ Shrimp

BBQ Shrimp is an iconic New Orleans dish. In New Orleans, BBQ Shrimp isn’t about slathering grilled or fried shrimp in a ton of BBQ sauce. Rather, it is a shrimp dish delicately prepared in a rich butter sauce flavored with Worcestershire and white wine and eaten with dripping dipped French bread. You can find iterations at various restaurants and in homes across the city, but the original recipe comes from an Uptown restaurant, Pascal’s Manale.

Pascal Manale's

In the mid-1950s, the local Italian restaurant Pascal’s Manale, opened in 1913 on Napoleon Ave, invented the New Orleans BBQ shrimp recipe. The story goes that one of the restaurant’s regulars, Vincent Sutro, had just returned from a business trip to Chicago, and he began explaining a delicious dish he had there to chef Jake Radosta. He knew it had something to do with shrimp, butter and a lot of pepper, and he asked Radosta if he could try to make it.

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New Orleans Dining Recipes

Boiled Seafood Recipes to Celebrate Lent in NOLA




‘Tis the season for crawfish and shrimp boils, held especially every Friday of Lent. Seafood boils are a favorite spring pastime in New Orleans, and they’re a fun gathering perfect for a sunny afternoon on the River or in your backyard. With these two recipes, you can take the New Orleans-style crawfish or shrimp boil home with you to share with your family and friends—a fine alternative to a BBQ.


Boiled Crawfish

Famous New Orleans chef Frank Davis has his own recipe for cooking a 43-pound sack of crawfish, the perfect size for a crawfish boil with family and friends.


1 whole stalk of celery

4 heads of garlic (tops removed)

12 lemons, sliced or quartered

6 large onions

10 bay leaves

3-4 boxes salt

1/2 cup cayenne pepper

8 oz. liquid crab boil (or 6 bags dry crab boil)

10 ears of corn (cut in thirds)

30 “B” size creamer potatoes

3 lbs. smoked sausage

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Blueberry Cream Cheese Pastries

Blueberry Cream Cheese Pastry









1  8-ounce package cream cheese softened

1/3 cup sugar

1 tsp lemon juice

1 tsp vanilla

1 cup blueberries

1/2 cup blueberry preserves

1 package frozen puff pastry sheets (  2 sheeets), thawed

1 egg

1 tbs water

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Overnight Spice-Nut Coffee Cake

This is one of those yummy recipes that you can mix and refrigerate over night. Nice to sleep in a few extra minutes in the morning !  I recently had 2 Australians cou[ples visiting and Michelle asked for the recipe. Whenever I am asked for one of Southern Comfort Bed and Breakfast’s recipe I always publish it.








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Recipes Southern Comfort Recipes

Southern Comfort Bed and Breakfast has a new Blueberry Recipe!

Blueberries are so ripe down here is south Louisiana that they are falling off the bushes! Considering the drought for the last few months it  has turned out to be a good crop and they are plump and juicy.

At your uptown/garden district bed and breakfast, we use the freshest ingredients  that are available. Larry, owner of  the 1896 O’Malley House , another New Orleans B&B;,  shared this recipe with me. I have served it several times now and the plates come back empty. You might give it a try, its quick and easy . read more »

Recipes Southern Comfort Recipes

Praline Bacon

Amy , Dan and Avery, my favorite guests from Neveda  requested our recipe  for praline bacon.    This is sooooo good!   I serve this with  sweet potato and pecan waffles.

The key ingredient is Steen’s Cane Syrup.   Since 1910, five generations of Steen’s have produced this cane syrup in Abbeyville Louisiana.   They  still use the original recipe , steam equipment  and open kettle method to make pure cane syrup.  It is  thick and dark with a  very distinct and robust flavor.

1 pound good thick cut bacon
4 TBS cane syrup
3/4 cup brown sugar
3/4 cup pecans, toasted and chopped fine read more »

Recipes Southern Comfort Recipes

Christmas Pralines

One of my fond memories of Christmas were  the tins that were filled with my Mom’s homemade candies. She would start weeks ahead to fill them with divinity, chocolate and peanut butter fudge and of coarse those melt in your mouth  creamy pralines.

Nowadays, most pralines are sold in small boutiques and gift shops in the French Quarter. I ‘m not a fan of those shops as I find them to be too sugary and they crystallize  very quickly. I much prefer my Mom’s recipe that is rich and creamy. Give it a try, you and your family will be fighting over them at the Christmas table!

4 tablespoons butter(unsalted)
1/2 cup + 4 tablespoons heavy cream
1 cup sugar
1-1/4 cups packed light brown sugar
2 cups fresh pecan pieces

Line baking sheets using wax paper.

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