Beyond the Plate
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min
Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...Read More
Creole Remoulade Sauce
My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...Read More
Spicy Strawberry Jalapeno Margarita
This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...Read More
Welcome to My Kitchen!
I love anything associated with food and creating beautiful, eye appealing and tasty meals. I love to use my antique damask linens, heirloom silver, family china, odd wine glasses and pieces from my pottery collection. “Sur le Plat” represents the entire planning process from menu details, going to the market or the grocery, ironing the linens, setting the table, cutting fresh flowers or greenery from the garden, and preparing the fresh ingredients for a meal. It’s about creating an ambience and a story to share with family and friends as we celebrate food together.