Sep 292011

This recipe was one of the entrees on Christian’s menu. This recipe is to serve 8 appetizers or 4 entrees. Just be careful when you flame this dish.

2 tablespoons Dry English Mustard

4 tablespoons Butter

3 pounds raw Shrimp medium-size and peeled

1/3 cup Brandy

2 cups Heavy Cream

Salt and Pepper

Mix the dry mustard with a little water to make a light paste. Melt the butter over high heat and saute the shrimp until all water has evaporated. Then pour over brandy and ignite. When the flames subside, add the cream and cook, stirring all the time, until a smooth sauce is obtained. Add the mustard paste and season to taste with salt and pepper. Serve in individual casserole dishes or on a platter; garnish with parsley. Serves 8 as an appetizer.


Sep 262011

September 23 is the first day of Fall. However in New Orleans, we look at things differently. The season change is from Crab season to Shrimp season. Shrimp are a very versatile ingredient. One of the things I miss about New Orleans is the ability to drive 10 minutes to purchase fresh shrimp to cook the same day. I do bring Gulf shrimp back to Arkansas everytime I get down there. Shrimp frreeze well. This recipe is from my cookbook.

This is a dish that I have played around with for about 15 years.

Now I have finally stopped. I found that the ingredient I was lookingfor is Sriracha. Just two drops of the hot chili sauce makes the dish. As far as the name of the dish, Rehoboth is the street I live on.

Sweet Red Dressing

½ cup Sugar

¼ teaspoon Onion Salt

½ cup Ketchup

½ cup Cider Vinegar

½ cup Vegetable Oil

2 drops of Sriracha sauce

Combine all ingredients.

24 raw medium Shrimp peeled

1 tablespoon Butter

2 teaspoons Creole Seasoning Blend

8 strips Green Bell Pepper

8 strips Red Bell Pepper

8 strips Red Onion

Sweet Red Dressing

Marinate vegetables in ½ cup of the sweet red dressing. Over medium

heat, melt butter in a large sauté pan. Sprinkle Creole seasoning over

the shrimp and toss to coat. Add the shrimp and vegetables to the pan

and sauté until the shrimp are almost done, about 4 minutes. Add the

rest of the red dressing and cook until the sauce is warm and coating

the shrimp and vegetables.


Sep 222011

This recipe is from the sons of Warren Leruth. They bought the restaurant from their father in the early eighties. This recipe is part of a collection of recipes from the Chef’s Charityfor Children cookbooks. This charity was started by their father and it benefits St. Michael’s School. Chef Warren rounded up his chef buddies and donated all of their time and ingredients to cook for the people that attended. I was fortunate to attend a few of these.

1 bunch Green Onions white part only chopped

¼ cup chopped Pimentos

4 ounces chopped Artichoke Hearts

2 large toes Fresh Garlic chopped fine

1 tablespoon chopped Parsley

¼ teaspoon Cayenne Pepper

¼ teaspoon Salt

1 pint Flour

1 pint Water

2 teaspoons Baking Powder

1 pound Jumbo Lump Crabmeat

Mix flour and baking powder. Add chopped artichoke, green onions, garlic, parsley, and pimentos. Add salt and Cayenne pepper. Add water and mix until batter is well blended. Fold in crabmeat. Fry in Peanut Oil at 350 degrees until golden brown. Use tablespoon to drop batter into oil.


Sep 192011

Christian’s was one of New Orleans unique restaurants. Christian’s was located in a church right off of Canal St. in the Mid-City area. With a name like Christian’s, many wonder if this is a theme restaurant. The name Christian’s came from the owner Chris Ansel. Chris is a member of the Galatoire family. He originally opened Christian’s in Metairie. When he found this church available, he moved and the rest was history. Christian’s was badly damages by Katrina. It never reopened. Another restaurant, Redemption has reopened in it’s place. This dish is one of the popular menu items.

2 10oz Redfish Fillets

½ pint Heavy Cream

¼ teaspoon Green Peppercorns

½ cup White Wine

Pinch Salt

Saute fillets in a buttered pan. Drain the fillets and keep warm. Put green peppercorns in a saute pan and add the wine. Cook until the wine is almost dry and add the cream. Reduce the cream until thick and season with salt and more green peppercorns if necessary. Spoon the sauce over the redfish and serve immediately.


Sep 152011

Today was a great day for me. I received my advance copy of my cookbook.  I guess dreams can come true. This dish is one of my favorite. It is also an easy and quick dish to prepare.

Shrimp Scampi translated is shrimp shrimp. Traditionally scampi

is cooked in garlic and butter. It is an excellent dish served over pasta.

I always serve this with French bread so every drop of sauce can be

mopped up and eaten.

1½ pounds medium Shrimp peeled and deveined

Creole Seasoning

1/3 cup Butter

4 tablespoons Garlic minced

¼ cup Green Onions sliced

¼ cup Dry White Wine

2 tablespoons Lemon Juice

2 tablespoons Fresh Parsley chopped

8 ounces Cooked Pasta cooked al dente

over medium heat. Cook garlic 1 or 2 minutes or until softened but

not browned. Add shrimp, green onions, wine, and lemon juice: cook

until shrimp are pink and firm, about 1 to 2 minutes on each side. Do 
not overcook. Add parsley and serve over pasta. 
Coat shrimp with Creole seasoning. Heat butter in a large skillet


Sep 122011

By now, my followers know how I felt about Chef Warren Leruth. He was very secretive about his recipes. He did release two cookbooks, LeRuth’s Front Door/Back Door and LeRuth’s 20 anniversary cookbook. In these two books, you will not find any recipes from his menu. I found this recipe in his 20 anniversary cookbook. This dish was served to the waiters and cooks before the restaurant opened. I hope you enjoy it.

¼ pound Smoked Slab Bacon diced and sauteed

½ cup Salad Oil

4 Branches Celery, chopped

2 large onions chopped

1 Bunch Green Onions chopped

4 toes Garlic chopped

1 small Green Bell Pepper chopped

1½ teaspoon teaspoon Thyme

2 Fresh Bay Leaves

3 tablespoons Tomato Paste

¾ pound fresh Okra, chopped and sauteed well in bacon drippings

2 pounds headless Shrimp 26/30 ct boiled in 1½ quarts water (Shrimp Stock)

Brown Roux (Recipe to follow)

3 tablespoons chopped Parsley

Salt and Pepper to taste

1 pound fresh Lump Crabmeat

Brown Roux

1 cup Salad Oil

2½ cups Flour

Mix together and brown in 425 degree over for one hour. Stir every 15 minutes. Cool and store in plastic cup. Refrigerate leftover for other needs.

Cook bacon and remove cooled bacon. Saute Okra well in bacon drippings until there are no signs of sliminess. Remove orka from pot. Heat salad oil and saute all chopped seasonings and herbs real well. Add tomato paste and saute a minute or two. Add shrimp stock, cooked bacon and okra. Bring to a boil and thicken with brown roux to desired consistency. Cover and simmer for about an hour. Add peeled shrimp, parsley and lump crabmeat. Adjust salt, pepper and add a little Tabasco. Serve with freshly steamed rice. Serves 6 to 8.


Sep 082011

I know that this blog is about cooking but allow me to post another kind of recipe. With the NFL season starting tonight and the hurricane season here, I could think of no better recipe than the most popular drink in the city of New Orleans, The Hurricane. Here is how the recipe appears in my soon to be released cookbook, You can’t take New Orleans out of the cook.

This drink was created at Pat O’Brien’s in the French Quarter. In

the 1940’s, Pat O’Brien needed to create a new drink to help him get

rid of all the less popular rum that the local distributors forced him to

buy before he could get a few cases of more popular liquors such as

scotch and whiskey. He poured the concoction into hurricane-lampshaped

glasses and gave it away to sailors. The drink caught on and is

the most popular drink in New Orleans.

1 ounce White Rum

1 ounce Myer’s Dark Rum

1 ounce Bacardi 151 Rum

3 ounces Orange Juice

3 ounces Unsweetened Pineapple Juice

½ ounce Grenadine Syrup

Combine all ingredients. Mix well, either shaking or stirring. Pour

over crushed ice and serve immediately.

Enjoy and Geaux Sanits!!!!!!

Sep 052011

Godchaux’s was a New Orleans Department store on Canal Street.

In the 1920’s, Leon Godchaux would walk to Galatoire’s restaurant

in the French Quarter of New Orleans for lunch. During the warm

months, Mr. Godchaux would ask for a salad made with all of his

favorite things. Over the years, this dish became a popular addition to

Galatoire’s menu.

1 head Iceberg lettuce cleaned and cut into large ribbons

2 large Tomatoes cored and cleaned

1 pound lump Crabmeat, picked through for shells

36 large Shrimp boiled and peeled

2/3 cup Salad Oil

1/3 Cup Red Wine Vinegar

½ cup Creole Mustard

3 Eggs hard boiled and chopped

12 Anchovy Filets

In a large salad bowl, combine the lettuce, tomatoes, crabmeat,

and shrimp. In a small bowl, combine the oil, vinegar and Creole

Mustard: whisk together to create the dressing. Pour the dressing over

the salad and toss. Divide the salad into six chilled plates or bowls.

Garnish each salad with chopped eggs and 2 anchovy filets.


Sep 012011

Austin Leslie was the chef at Chez Helene. He was a wonderful man. The TV show Frank’s Place was loosly based on Austin Leslie and Chez Helene. His Fried Chicken was the best in New Orleans. I will post that recipe at a later time. Here is a recipe of his that uses crabmeat.

4 Redfish Fillets about 6-8 ounces

1 lb Lump Crabmeat picked over for shells

4 ounces Butter

1 ounce Dry Vermouth

1/2 cup Green Onions sliced thin

1/2 cup Fresh Parsley chopped fine

1 quart Fish or Seafood Stock

2 cups Hollandaise Sauce

Salt and Pepper to taste

Melt butter in a sauté pan and sauté crabmeat and green onions until heated through. Add vermouth and sauté 3 minutes more. Set aside and keep warm. Poach redfish in fish stock until they flake when touched with a finger. Remove and drain. Place fish on heated platters and top each fillet with 1/4 of the crabmeat mixture. Top each fillet with 1/2 cup of Hollandaise sauce. Sprinkle with chopped parsley.