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 for 8 years at the famous K. Paul's in New Orleans. He then returned to New York 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, blackened portabello mushrooms with smoked salmon salad and pepper crusted duck breast in raspberry sauce.

The Delta Grill is a comfortable, funky roadhouse-style restaurant within spitting distance of Times Square and NYC's theater district. Patrons are likely to look up from their Fried Green Tomatoes and Dixie beer on any given night to see the starting lineup from the New York Knicks, actors, rappers and movie critics.

Yo, Blacken This! features the story of this exciting little reataurant along with great southern recipes with unmistakable New York attitude.

This book is part of the Our Name in History series, a collection of fascinating facts and statistics, alongside short historical commentary, created to tell the story of previous generations who have shared this name. The information in this book is a compendium of research and data pulled from census records, military records, ships' logs, immigrant and port records, as well as other reputable sources. Topics include:

• Name Meaning and Origin
• Immigration Patterns and Census Detail
• Family Lifestyles
• Military Service History
• Comprehensive Source Guide, for future research

This is a reproduction of a book published before 1923. This book may have occasional imperfections
such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact,
or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections,
have elected to bring it back into print as part of our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.



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