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Tony Chachere’s Chef Gaye Sandoz Visits “Across America”! [Audio]

If you are the king or queen of your kitchen, then it may be time to put a new twist on the menu, a Creole twist that is! Join me in a great interview with Chef Gaye Sandoz on Across America as we talk about Creole cooking Louisiana Style and a few ideas to spruce up your chicken, fish and beef. Click through the jump to hear this great interview with Chef Gaye Sandoz, TV Media Corporate Chef – Tony Chachere’s Creole Foods.

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To order you free booklet “The Basics of Creole Cooking” call NOW 1.888.827.3653!

Unlike many other ethnic groups in the United States, Creoles did not migrate from another country. The Creole people by definition are descendants of French, Spanish, or Portuguese settlers living in the West Indies and Latin America. In Louisiana, Creole best identified French-speaking people of French or Spanish decent. Their ancestors were a separate caste of people who were Catholic and retained the traditional cultural traits of related social groups in France.
In present times, Creole has come to represent people of generally mixed background, generally French, African, Spanish, Native American, English, German and Italian.

A Recipe From Gaye:

Tony Chachere’s Creole Foods Easter Recipes
Praline Honey Ham
Serve this for Easter and you will never cook ham the old way, again!  Tony Chachere’s Praline Honey Ham is fabulous.   Place some mini rolls or biscuits on the side—delicious!

1 (10-15 lb.) Bone-In Ham
Tony Chachere’s Praline Honey Ham Injectable Marinade
1 cup dark brown sugar
1 cup pecans, chopped medium

Preheat oven for 300 ̊.  Inject ham with Tony Chachere’s Praline Honey Ham Marinade all over.   Score the top of the ham.  Pour additional Praline Honey Ham Marinade over top of the ham.  Mix together sugar and pecans.  Rub on top of the ham.   Place in a baking pan and into the 300 ̊oven for 1 hour, basting every 15 minutes.    Let stand 10 minutes and serve.  Serves 10-15.

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