Weekly Ad

March 29, 2017

RECIPE: Crawfish Cornbread

Filed under: our current passion,recipes — Tags: , , , — Marcelle Robert @ 11:15 am














  • 1 package Jiffy cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1 lb cooked crawfish tails
  • 2 cups shredded cheddar or pepper jack cheese
  • 1 jalapeño, diced (to taste)


Prepare one box of Jiffy cornbread mix according to the recipe on the box. Reserve about 1/2 cup of the cheese to top the cornbread. Fold the crawfish tails, jalapeño and remaining cheese into the batter and pour into a greased baking pan. Bake according to the directions on the box. 

During the last 5 minutes of baking, sprinkle the reserved cheese over top. Finish baking until the cheese is melted.

Remove from the oven, cool slightly, and enjoy!

March 16, 2017

RECIPE: Ginger Soy Wahoo

Filed under: our current passion,recipes — Tags: , , — Marcelle Robert @ 10:21 am













Serves 4


  •  4 wahoo fillets
  • 2 tsp chopped garlic
  • 2 tsp chopped fresh ginger
  • 1/4 cup soy sauce
  • Pinch of wasabi (optional)
  • 2 tsp sesame oil


Combine the garlic, ginger, soy sauce, wasabi (optional) and sesame in a bowl for the marinade. Place wahoo fillets in a shallow dish and pour marinade over the fish, allowing the fish to marinate for at least one hour. Grill fillets on direct heat until medium or medium well.

This recipe is also great for preparing fish tacos. Just place your fillets into corn tortillas and top with cilantro, Robért’s own homemade salsa and Cholula hot sauce (for the spice lovers).