Oct 272011

Just arrived in New Orleans. I have a busy weekend before I board a cruise to Mexico on Monday. Friday morning after 10, I will be on the radio show, Ringside Politics, on WGSO 990am New Orleans. You can hear the broadcast online at WGSO.com. Saturday monring 10-noon, I will be doing my first book signing at Commom Grounds in Gretna, La. I will be posting a recap of the day’s events.

Oct 242011

As I was putting up the Christmas Tree (my wife wanted it up since we will be away the first week of November), I started thinking about the holidays. This recipe is one that I make for every family event. I will get to see my family this weekend at my first book signing. This will be my last recipe for a couple of weeks. I will try to post from my events of the coming weekend.

Dirty Rice, or Rice Dressing, is a tradition on most holiday tables.

In my family, we always had dirty rice on the holiday table. I was very

fortunate a few years ago. My brother, Ken, found something that he

thought I would like to have. It was the pan that my mom made her

dirty rice in. It brings back good memories every time I use that pan.

1 pound Ground Chuck

6 cups Cooked Rice

½ cup Green Onions chopped

3 tablespoons Creole Seasoning Blend

2 cups Chicken Stock or Broth

Brown ground meat over medium heat. Drain Fat. Add the green

onions and cook until soft. Add rice and mix well. Add Creole

seasoning and mix well. Add stock or broth and cook until it is all




Oct 202011

Fra Diavolo is Italian for Brother Devil. This is a dish that you are

not likely to find in Italy. It is an Italian-American creation. You can 

control the heat of this dish by adjusting the amount of Red Pepper

Flakes you use.


1 pound large Shrimp peeled and deveined

1 teaspoon Seafood Seasoning Blend

1 teaspoon Crushed Red Pepper Flakes

3 tablespoons Olive Oil

1 medium Onion minced

1 14½ ounce can Diced Tomatoes in Tomato Puree

1 cup Dry White Wine

3 cloves Garlic minced

¼ teaspoon Fresh Oregano leaves chopped

3 tablespoons Fresh Parsley chopped

3 tablespoons Fresh Basil chopped

8 ounces Linguini cooked al dente

In a large bowl, toss shrimp with Seafood seasoning and red

pepper flakes. In a large heavy skillet, heat the olive oil over medium

heat. Add the shrimp and sauté until just cooked through, about two

minutes. Using a slotted spoon, transfer the shrimp to a large plate and

set aside. Add the onion to the same skillet and sauté until translucent,

about 5 minutes. Add the tomatoes with their juices, wine, garlic,

and oregano, and simmer until the sauce thickens slightly, about 10

minutes. Return the shrimp and any accumulated juices to the tomato

mixture and toss to coat. Remove from heat and stir in the parsley and

basil. Serve over Linguini.


Oct 172011

Saltimbocca literally means jump in the mouth. As good as this

dish is, it will seem like it is jumping into your mouth. This is another

quick veal dish. You want to make sure you remove the toothpicks

from the veal before you serve it.

4 4-ounce Veal slices pounded thin

4 slices of Prosciutto or other thin ham

4 fresh Sage leaves

4 Toothpicks

4 tablespoons Butter ½ cup fresh Parsley minced

Creole Seasoning Blend

½ cup White Wine

1 tablespoon Capers (optional)

On each slice of veal put a slice of Prosciutto and sage leaf. Secure

with a toothpick. Melt butter in a large skillet over medium heat. Add

the veal slices and brown on both sides. When done, season veal with

Creole seasoning and parsley. Remove form pan and keep warm. Add

wine and capers to the pan and increase the heat to medium-high.

Deglaze the pan. Put veal on serving plate, remove toothpick and

cover with sauce. Serve immediately.



Oct 132011

This is a more traditional Shrimp Remoulade recipe. My Shrimp Remoulade recipe contains no mayonnaise. This was one of the more popular appetizers at Chez Helene. Either recipe is good eating.

2 cups Hellmann’s mayonnaise

1/2 cup chopped sour pickles

1 teaspoon prepared mustard

1/2 cup horseradish

1 teaspoon minced parsley

1/2 teaspoon garlic (finely chopped)

Cayenne to taste

1/2 gallon boiling water

1 teaspoon salt

2 teaspoons liquid crab boil

1 1/2 pounds peeled and deveined shrimp

1 head lettuce shredded

Place mayonnaise, pickles, mustard, horseradish, parsley, garlic and cayenne in bowl. Mix thoroughly and refrigerate sauce, Next, add salt and crab boil to the boiling water, then add shrimp. When the water returns to a boil, romove shrimp from heat and place directly into iced water. Drain shrimp. Place drained shrimp on shredded lettuce on 6 small plates and pour generous amount of Remoulade sauce over  each portion. Serves 6


Oct 102011

I was looking for a recipe for my sweet tooth. We are in the middle of pecan season. I found this recipe for Pecan Tortes in the Chef’s Charity Cookbook. It was a menu item from the now-closed Christian’s Restaurant.  It’s the best time of the year for this dish. And there is no cooking involved.

8oz Brown Sugar, sifted

8oz Powdered Sugar, sifted

2 Eggs

8oz Butter, softened

1/2 teaspoon Vanilla

1 cup Pecans, chopped

8oz Coconut Macaroons, crumbled

Mix all ingredients well with a wooden spoon in a bowl and refrigerate. When firm, roll in heavy aluminum foil to desired diameter and freeze.  When ready to serve, unwrap and slice the roll. Place a scoop of vanilla ice cream on top of each slice. Serve immediately. If desired, put hot chocolate sauce on top.

Oct 062011

Since it will be getting cool soon, I thought a soup would be a good recipe to post.

This hearty soup is great on those cold winter days. The shrimp and

corn compliment each other’s sweetness. This soup is also a quick one

to prepare. You can have it ready in 45 minutes. So if you want to add

a special touch to a winter’s night meal, this is the perfect addition to

your menu. You can also substitute crawfish for the shrimp.

4 sliced Bacon diced into 1-inch pieces

1/3 cup Onions diced

3 tablespoons Flour divided

8 ounces Seafood Stock or Clam Juice

1 cup plus 2 tablespoons Water divided

2 medium Red Potatoes peeled and diced

2 Celery Stalks diced

1 Bay Leaf

2 teaspoons Salt

2 teaspoons Creole Seasoning

2 cups whole Milk

1 pound medium Shrimp peeled and deveined

1 cup frozen Corn

In a large Dutch oven, cook bacon until browned. Reserve 1½

tablespoon of the bacon drippings. Set bacon aside. Add onion to the

Dutch oven with the reserved bacon drippings. Cook until soft, about

5 minutes. Sprinkle with 2 tablespoons of flour. Cook for 2 minutes. 

Pour stock and water into Dutch oven. Add potatoes, celery, bay leaf,

salt, and Creole Seasoning. Bring to a boil. Reduce heat and cook

until the potatoes are tender. Stir in 3 tablespoons of hot broth into the

milk to temper it. Pour tempered milk into the soup. Make slurry with

the remaining 1-tablespoon of flour and 2 tablespoons of water. Stir 

slurry into soup and let simmer for 30 more minutes. After the soup 

has simmered, add the shrimp and corn. Cook 5 minutes more or until

the shrimp are pink and cooked through. Remove bay leaf. Stir in the

reserve bacon. Serve immediately.



Oct 032011

This recipe is one that you would never find on the menu at LeRuth’s. This was one of the many dishes that were served to the staff before the restaurant opened. When Chef Leruth wrote his first cookbook, he felt that is was not complete. The name of the book was titled LeRuth’s Front Door/Back Door Cookbook. After recipes for special items he had served, he only felt that all of the restaurants’ cooking was represented when he included recipes from the staff meals.

1 ½ pounds Broken Shrimp (cooked)

1 cup Peanut Oil

4 chopped Onions

5 toes Garlic chopped

3 cups chopped Green Onions

1 chopped Green Bell Pepper

2 tablespoons Paprika, Salt, Black and Cayenne Pepper

¼ pound sliced Smoked Sausage

3 cups Rice

5 cups Water or Shrimp Stock

Heat oil. Add onions, garlic, green onions, bell pepper, sausage, and dry seasonings and saute well. Add shrimp pieces, rice and shrimp stock. Bring to a boil, cover and over very low heat steam for 20 to 25 minutes. Stir with fork and replace cover.