Recipe: Eddie V’s Tartare of Tuna


4 oz. Tuna, uniform ¼” dice, no grissel
1 tsp. Curry oil
1 tsp. Seasame oil
1 tsp. Sambal chile sauce
to taste Sea Salt
6 ea. Toasted baguettes
3 ea. Sliced avocado
3 ea. Orange filets


Mix the tuna, curry oil, seasame oil, sambal chile sauce and sea salt

Using a 2” diameter by 2” high ring…

Recipe: Eddie V’s Chocolate Godiva Cake

(Yield: 4 Cakes)


½ lb. Dark Godiva Chocolate
5 eggs
1 tsp. vanilla extract
6 oz. sugar
3 oz. butter
1 Tsp. Godiva Liqueur


Melt chocolate butter. Whisk eggs and sugar. Add vanilla. Add eggs to chocolate slowly.

Divide Batter into 4 each, lightly buttered and floured, 8 oz ramekins.

Bake at 375 for approximately 18 minutes.

Turn-out into…

Eddie V’s Sauteed Lemon Sole with Parmesan Crust

Lemon sole in a light parmesan crust, sautéed till golden brown, accompanied by marinated red and gold tomatoes in basil and balsamic finished with a lemon garlic butter sauce.

Sautéed Lemon Sole with Parmesan Crust


8 OZ Lemon sole filet

3 OZ Marinated Red and Gold tomatoes, with balsamic vinegar, basil, chives,…

Black Napkin Review: Brennan’s Houston

It’s funny, but the only time I have gone to Brennan’s Houston was during Houston Restaurant Week. With my family ties reaching into Louisiana, I am a very hard sell when it comes to seafood and Creole cuisine. On a not-so-funny note, my experiences at Brennan’s Houston would have…

Brennan’s Bananas Foster

“This is the actual Bananas Foster recipe from the original source and creator of this dessert: Brennan’s Restaurant. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen on the New Orleans Crime Commission. Richard Foster was a frequent customer…

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This Privacy Policy governs your use of this web site and any content made available from or through this web site located at, referred to as (the “Web Site”). The Web Site is made available by Urban Swank, LLC (“we” or “us”). By visiting this Web Site or using…