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 […]
Need a spectacular special occasion recipe? Want to impress your guests at your next dinner party? Try our Wild Alaskan King Salmon, cold smoked and wood grilled with asparagus, morels, and roasted corn and crawfish butter. Alaskan King Salmon – 4, 8-ounce portions 2 oz. Teriyaki 1 lb. Asparagus 1 lb. Fresh Morel Mushrooms 2 […]
Chef Tenney Flynn recently appeared on New Orleans Gourmet TV with Maria Muro. You can prepare this dish at home with his recipe. Sautéed Louisiana Red Snapper with Shiitakes, Country Ham, Lump Crab and Pea Shoot Butter 16 large Shiitake mushroom caps 2 oz. Country Ham, julienned (Tasso may be substituted) ½ lb. fresh jumbo […]
