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Entree

Goya Foods Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

Why not try a dish that will brighten your table? Here, the pork is accompanied by a vibrantly colorful pea salad, carrying the taste of spring. Punched up with a few splashes of zesty lemon juice and the flavors of tarragon and mustard, this salad is just the right complement to the spiced-up essence of the pork.

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Entree

Jacala Mexican Restaurant Chile Relleno

This tasty chile relleno recipe comes from Jacala Mexican Restaurant in San Antonio and is local treasure! The secret is in the light and fluffy batter!

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Entree

DTB Nola Andouille Pâté

Pate sounds harder to make than it really is, but sous vide style cooking makes this recipe a cinch! Pair it with toasted artisan bread and a few pickled vegetables of your choice!

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Entree

Mr. B’s Bistro BBQ Shrimp

"Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce." Mr. B's serves the shrimp with heads and tails on -- and always with a bib!

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Entree

Mr. B’s Bistro BBQ Shrimp

"Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce." Mr. B's serves the shrimp with heads and tails on -- and always with a bib!

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Entree

Mother's Restaurant Jerry's Jambalaya

This New Orleans classic restaurant is home of the "World's Best Ham!" But their menu is full of delicious Creole recipes that are some of the best in the town! Jerry's Jambalaya is named for co-owner Jerry Amato!

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