Yo, Blacken This!: Hell's Kitchen Meets the French Quarter at the Delta Grill

Overview

Here are 35 fully-illustrated recipes from the best Cajun restaurant in New York City. Chef Greg Tatis includes Cajun favorites with personalized interpretation such as jambalaya, crawfish etouffe and alligator sauce piquant. Also included are New York City tough-crowd favorites such as roasted pecan crab cakes with saffron cream sauce, blackened portabello mushrooms with smoked salmon, and pepper crusted duck breast in raspberry cause.

Greg Tatis worked for and studied under ...

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Overview

Here are 35 fully-illustrated recipes from the best Cajun restaurant in New York City. Chef Greg Tatis includes Cajun favorites with personalized interpretation such as jambalaya, crawfish etouffe and alligator sauce piquant. Also included are New York City tough-crowd favorites such as roasted pecan crab cakes with saffron cream sauce, blackened portabello mushrooms with smoked salmon, and pepper crusted duck breast in raspberry cause.

Greg Tatis worked for and studied under Chef Paul Prudhomme for eight years at K. Paul's in New Orleans before returning to New York to open the Delta Grill in 1997.

The comfortable, funky, roadhouse-style restaurant is within spitting-distance of Times Square and NYC's theater district. Patrons are likely to look up from their meals on any given night to see Greg, the starting lineup of the New York Knicks, actors, movie critics or rappers.

This is the story of the exciting little restaurant and Greg's great southern recipes with his wonderful New York twist.

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Product Details

  • ISBN-13: 9781572232808
  • Publisher: Willow Creek Press, Incorporated
  • Publication date: 9/28/1999
  • Pages: 128
  • Product dimensions: 10.34 (w) x 8.24 (h) x 0.59 (d)

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 6, 1999

    Move over Emeril...

    This book was fabulous the recipes were easy to follow the photos were a work of art.The reading was entertaining unlike the usual mundane cookbooks I have read in the past.This is a must for all cajun lovers.When is the Chef Greg Tatis getting his own show...??

    1 out of 1 people found this review helpful.

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