Blackened Tuna

Blackened Tuna

FISH & SEAFOOD Blackened Tuna Our praises to Paul Prudhomme, New Orleans chef extraordinaire, who delighted a generation of gourmands with his inspired Louisiana Cajun cuisine. His life and times make quite a story. It’s worth the read in his New York Times...
Spicy Cajun Grouper

Spicy Cajun Grouper

FISH & SEAFOOD SPICY CAJUN GROUPER Byrd House Paleo sous chef David Jae lands a spectacular grouper fishing offshore in the Gulf of Mexico. Spicy Cajun Grouper There’s nothing as delicious as fresh grouper from the Gulf of Mexico! We sautéd our grouper in a...
Grilled Lobster

Grilled Lobster

FISH & SEAFOOD Grilled Lobster With Garlic Butter Never go to the grocery store hungry! But we did, and we couldn’t resist a ‘bad boy’ 3 lb. fresh Maine lobster. Method Grilled Lobster After firing up a hot charcoal grill, we parboiled the...
Salmon Cakes

Salmon Cakes

FISH & SEAFOOD Salmon Cakes Sherer is a Byrd House sous chef and Paleo adventurer extraordinaire. Her salmon cakes are extraordinary! Salmon Cakes Wild caught salmon makes for a tasty dinner. Whether grilled, baked, sautéd or poached, at the Byrd House we love our...
Crab Dip with Sherry

Crab Dip with Sherry

Crab Dip with Sherry Fine art by Rachael Sherer at Facebook Crab Dip with Sherry We grew up crabbing for blue crabs along the Gulf Coast. When we had a washtub full it was time for a low country boil. The basket of hot boiled crabs was dumped on the newspaper-covered...

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