Ingredients
3 large white sac-o-lais (crappie)
9 plump bluegills (bull bream)
4 Tbs butter
4 Tbs lemon juice
Rosemary twigs, fresh
Oregano twigs, fresh
Sliced onions
Sliced tomatoes
Sliced yellow squash
Italian bread crumbs
Salt & pepper
Pat all the fish dry. Starting with the sac-o-lais cut shallow parallel slits across the skin of the fish on both sides to allow the seasonings to get through to the flesh of the fish while it is baking. Arrange the fish on a heavy metal or glass cooking platter. Sprinkl...
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Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!!
"Y'all come back now, ya hear!"
