‘Tis the day to…imbibe! What better way to entertain friends and family on Labor Day than with your all time favorite GW Fins cocktails? We promised our Facebook fans the recipe for the signature Chocolate Martini, but in the spirit of sharing, we decided to give y’all some good ‘Old Fashioned’ lagniappe. Chocolate Martini […]
INGREDIENTS FOR BISCUITS – 4 c. White Lily self rising flour – ¾ c. Lard – 1 ½ c. Milk – 4 tbsp. (OR ¼ c.) Sugar – Vegetable oil spray *Serves 8 TO PREPARE – Set oven to 400° – Mix flour and lard together with a pastry blender (or fork) until the fat […]
Ingredients: 11 oz Self rising flour (White Lily) 1 oz Toasted pecans, finely chopped 2 oz Butter, cold ½ each Grated zest from 1 orange 1 ¼ […]
Not sure if you’re in the mood for coffee, dessert, or another cocktail? Have the best of all worlds with the GW Fins Espresso Martini. If you’d like to create this cocktail at home, here is the recipe: 1 1/2 oz Absolut Vanilla Vodka 1/2 oz White Creme de Cocao 2 oz espresso 1/2 oz […]
Executive Chef, Tenney Flynn, Spearheads the G.U.L.F. Program’s Chef Council Audubon Nature Institute, one of the country’s foremost advocates of Zoo, Aquarium, Insectarium, and Nature Center exploration and education, launched the G.U.L.F. Program in 2012 in conjunction with the State of Louisiana Wildlife and Fishery. The mission of the G.U.L.F Program is to protect the […]
Catching and Growing Right in Louisiana Chef/Owner Tenney Flynn might be known as one of the most knowledgeable and discriminating seafood experts in the South, but what most people don’t know about is his passion for diving and spearing fish. Chef Tenney is one of the few chefs in the country who have the licenses […]
Butter, crabmeat, lemon, parsley, and of course local Red Snapper — just a few simple ingredients to create a wonderfully delicious & easy-to-make traditional Louisiana seafood dish! Red Snapper topped with Browned Butter & Lump Crabmeat Ingredients: 2 Red Snapper filets, scaled 2 tbs. Salted Butter 1/2 Lemon 1 tsp. freshly chopped parsley 2 oz. […]
INGREDIENTS FOR BREAD PUDDING 1/2 lb. French bread, cut 1″ cubes 1/2 lb. White Chocolate, cut 1/2 dice 1/4 lb. Dark Chocolate, cubed 1/4 x 1/4 1 stick butter 1 c. sugar 6 oz. milk 8 oz. cream 7 eggs 1 tsp. vanilla extract 1/2 c. pecan halves CARAMEL INGREDIENTS 1/2 c. water 1 c. […]
Healthy recipe from Chef Tenney & the GW Fins kitchen! Pompano with Melon and Mango salad Ingredients: 1 Cup of each of 3 of the following Melons (totaling 3 cups) peeled, seeded and 1/4” dice (Watermelon, Cantaloupe, Honeydew, Casaba, Crenshaw, Santa Claus, Canary) 3 c. Melon of Choice (see above), diced 1/2 C. Mango, diced […]
The summer months are upon us! Here’s an easy, tasty treat to whip up for a light summer dessert. Recipe courtesy of Chef Tenney Flynn. GW Fins Frozen Lemon Parfait 1 pint freshly squeezed lemon juice 2 Tbl lemon zest 2 egg yolks 1/2 cup sugar 6 egg whites 1/2 cup sugar […]
