• Eat Your Books

  See Lisa Is Cooking's take on the recipes for Big city salmon with martini sauce, Cornmeal-crusted oyster and black-eyed pea salad with jalapeño dressing, Cornmeal-crusted catfish with silky red bean sauce, Seared scallops with corn cream and maque choux and Prosciutto-wrapped tuna muffuletta from this cookbook.

Notes about Recipes in this book

• Spanish-style shrimp with smoked paprika and basil

  • lizwinn on September 24, 2010

    I serve this over grits...heavenly!

  • verlaj54 on December 06, 2022

    This was delicious! Followed the recipe as written, using sherry and smoked Spanish paprika. It came together very quickly. Served it to guests alongside cheese grits soufflé. Definitely will cook again!

• Oyster, eggplant, and tasso gratin

  • Avocet on October 11, 2015

    Excellent. Did not have tasso, so used meaty bacon that I browned, and added some thyme, cayenne and paprika to make up for the missing seasoning on the tasso. To use less oil, I salted the eggplant before sauteing. p.44.

• Poached oysters with leeks and bacon

  • lizwinn on September 24, 2010

    These are amazing. Got rave reviews.

• Portobello mushrooms stuffed with Italian sausage

  • lizwinn on September 24, 2010

    Next time I'll drop the Rosemary for Thyme.

• Goat cheese croutons with wild mushrooms in Madeira cream

  • amoule on November 15, 2014

    This is outstanding. Absolutely fantastic.

• Watermelon, cucumber, and feta salad

  • foolcontrol on August 07, 2015

    This salad is really nice. It is light and refreshing.

• Crispy smoked quail salad with bourbon-molasses dressing

  • amoule on May 26, 2016

    I'm taking a star off for the extreme amount of work required to produce this dish. You have to pickle onions, prepare spiced pecans, make a salad dressing, bone four whole quail, smoke the quail, make a batter for frying and then fry the quail in addition to prepping the ingredients and assembling the salad. Otherwise, it was excellent.

• Herbsaint shrimp and tomato bisque

  • amoule on November 15, 2014

    This was very successful. Everybody loved it. I have to say, though, it was a lot of work to first make the complex shrimp stock and then the soup. The flavor ingredients are pricey, too, if you don't already have them.

  • Ledlund on June 07, 2018

    I made this using leftover broth from steaming clams. It was rich and delicious and you can taste every ingredient.

• Smoked duck and Andouille gumbo

  • Ledlund on October 23, 2019

    This was the most delicious gumbo I've made. Because I had them, I used smoked duck breasts. Rendered the fat from the skin, peeled it from the breast, and made cracklins from it. Used the fat for the roux. Cubed the breast meat to add to the gumbo and topped the finished gumbo with the cracklins. Delish!

  • Lzeleny on April 26, 2025

    Used regular duck instead of smoked. Add shrimp. This is a huge hit.

• Grilled Andouille po'boy "Creolaise"

  • zorra on March 21, 2014

    Never occurred to me to make an andouille sandwich. Why not? Good lunch.

  • Baxter850 on April 26, 2025

    Good idea but needed a little something. Added cooked onions and bell peppers. Try it topped with creole sauce instead of the creolaise. Bread we used was not up to snuff.

• Pecan-crusted fish with citrus meunière

  • Cheri on March 21, 2011

    Excellent. Substituted halibut. Browned on stovetop, then finished in the oven for 15 min. at 350 deg. due to thickness of fillets. Served with rice and green salad.

• Speedy shrimp with tomatoes, feta cheese, and basil

  • Avocet on November 03, 2016

    This was excellent; the best version of shrimp with tomatoes and feta I've tried, and super easy and fast. Leftovers heated up well the next day. p. 222.

• Seared yellowfin tuna with walnut red pepper sauce

  • mcvl on September 02, 2011

    Good, not fabulous.

• Pan-roasted chicken breast with vinegar, mustard, and tarragon

  • Avocet on June 26, 2025

    Used thighs instead of breasts. Excellent and easy.

• Turkish stuffed eggplant with spicy lamb and rice

  • Avocet on October 28, 2018

    Very good. The eggplants I had took about twice as long as the recipe stated to get really soft, but they were quite dense. I used leftover lamb kabobs that I chopped up. Surprisingly, when I warmed up the leftovers the next day, they had lost a certain amount of flavor. I will make this again, but in a quantity not to have leftovers.

• Wild and dirty rice

  • amoule on November 15, 2014

    This wasn't quite as good as I expected but still was popular amongst my guests. Three of four parties asked to take the leftovers home. I think that what I didn't like was the green bell pepper. Maybe without that I would have loved it.

• Banana-chocolate chip cake with peanut butter-cream cheese icing

  • Lindalib on October 01, 2012

    Just ok. A little dry when following the recipe's baking time so maybe a lower temperature or shorter cooking time in the future.

• Silky butterscotch-banana pie

  • amoule on November 15, 2014

    Excellent pie. I found making the filling rather easy. It might be tricky for a new cook, though. Four hours of chilling wasn't quite enough to make the center set. Here's a tip: before pouring the cream into the hot caramel, cover the caramel with a sieve and pour the cream through the sieve. This catches the splatters.

• Satsuma-horseradish marmalade

  • amoule on November 15, 2014

    Great flavor but very liquid-y. It took quite a long time to cut the satsuma flesh into little pieces.