Yo, Blacken This!

What kind of recipes spring from a restaurant said to be the spot where New Orleans' French Quarter meets New York City's Hell's Kitchen? Hot, flavorful dishes with attitude and punch. Yo, Blacken This! includes original recipes from the best Cajun restaurant in New York City. Chef Greg Tatis, a native New Yorker, trained with legendary Cajun Chef Paul Prudhomme at the famous K. Paul's in New Orleans for eight years, then returned to open the Delta Grill in December 1997. His recipes include Cajun favorites with a personalized interpretation such as jambalaya, crawfish etouffee and alligator sauce piquant. Also included are New York City tough-crowd favorites such as roasted pecan crab cakes with saffron cream sauce, blacked portabello mushrooms with smoked salmon salad and pepper crusted duck breast in raspberry sauce.