Grilled Boston Butt Pork Roast

Posted on April 9th, 2013 by host

Grilled Boston Butt Pork Roast Ingredients 6 1/2 lbs pork roast, shoulder (Boston Butt) 1 medium onion, chopped finely 2 garlic cloves, minced 1/2 cup butter, melted 1 cup brown sugar, firmly packed 1 cup ketchup 1/2 cup vinegar 1/2 cup water 2 tablespoons Worcestershire sauce 1 1/2 teaspoons lemon rind, grated 1 tablespoon lemon Read more

Recipes, What's New | April 9th, 2013

10 Tips to become a Cannata’s Grill Master

Posted on April 9th, 2013 by host

Ten chef approved tips and tricks to make your grill the envy of the neighborhood this summer! Don’t miss out on making perfectly charred steaks, mouth-watering chicken, and whole fish. Clean your grill gate! All that gook from last summer and then a winter spent outdoors? Time to clean! Fill your grill with coals, light Read more

Recipes, What's New | April 9th, 2013

King Cakes

Posted on January 3rd, 2013 by host

Cannata’s King Cakes – baked from scratch, hand made from fresh dough. NEVER FROZEN! Who else can say that?!

What's New | January 3rd, 2013

Party Trays

Posted on January 2nd, 2013 by host

Party Trays for every occasion. Let us cater your next event!

What's New | January 2nd, 2013

Grilled Top Sirloin Steak

Posted on November 16th, 2012 by host

Ingredients: 8 -10 ounce top sirloin 2 tablespoon of butter 1 clove of garlic salt and pepper Directions: Trim back any excess fat as this will only lead to the dreaded flare ups. Take the meat out of the refrigerator 1/2 hour before to let it come up to room temperature. Prep the grill.  Get Read more

What's New | November 16th, 2012

Grilled T-Bone Steak

Posted on October 25th, 2012 by host

    Think of that last T bone steak you ate. Chances are good that it was mouth-watering, juicy, had great flavor and kept you full for hours. In fact, there’s no meal more filling than a nice big T bone steak with a baked potato, another vegetable, and a salad! There’s hardly room for Read more

What's New | October 25th, 2012

Armadillo Eggs

Posted on September 28th, 2012 by host

    Cannata’s famous Armadillo Eggs are truly a culinary innovation. Bacon-wrapped and slow smoked tender morsels of chicken, stuffed with our Homemade Green Onion Sausage. We call ‘em “Armadillo Eggs.”   Slice thawed “eggs” into 1/2-inch slices and Grill or bake approximately 10 minutes at 350°.  Add your favorite Barbeque Sauce and bake 5 more Read more

What's New | September 28th, 2012

Grilled New York Strip Steak

Posted on September 19th, 2012 by host

Grilled New York Strip Steak New York Strip is one of our favorite steaks to grill.  Grill recipes for steak don’t get any easier than this!  As with grilling filet mignon, less is more when grilling new york strip steaks.  The best way to grill these kinds of steaks is over direct high heat.  This method Read more

Recipes, What's New | September 19th, 2012

September Wine Tasting

Posted on September 17th, 2012 by host

Join us this Friday Night, September 21st in our West Houma location’s Cafe. Enjoy great wine and great food. We hope to see you there!   For more information visit

What's New | September 17th, 2012

The Cajun Crawfish Roll

Posted on July 27th, 2012 by host

Introducing the Cajun Crawfish Roll: Fresh Louisiana Crawfish, Avacado and cucumber, wrapped up tight and seasoned with spicy mayo and cajun seasoning!

What's New | July 27th, 2012