May 312012

This dish can be found on New Orleans menus for brunch and

dinner. Grillades can be made with either veal or beef. It is not known

when this dish was created. It is a New Orleans original.

2 pounds Veal Round or Beef Round, ½ inch thick

2 tablespoon Canola Oil

1 tablespoon Canola Oil 

Creole Seasoning Blend


1 medium Onion thinly sliced

3 cloves Garlic minced

1 small Green Bell Pepper finely chopped

1 cup Tomatoes chopped


1 tablespoon Fresh Parsley chopped


¼ teaspoon Fresh Thyme chopped


3 Cups Cooked Grits



Cut the meat into 3-inch squares. Season with Creole seasoning,

and then dredge in the flour and shake off the excess. In a heavy

skillet over medium heat, heat 2 tablespoons of the oil. Brown the

meat lightly and drain on paper towels. Make a roux in the skillet with

2 tablespoons flour and the remaining oil, browning until it is a rich

dark color. Add all remaining ingredients, except grits, to the roux

and simmer until the mixture thickens, about 15 minutes. Return the

meat to the pan, cover the skillet and cook until tender, about 1 hour,

stirring often. Serve the Grillades and sauce with grits.


May 282012

Today is Memorial day. It is the day we remember all branches of our military who served so we can live in the great country that we live in. My father served in the Navy in WWII and my mother’s father served in the army in WWI. Thanks to all branches of the military. It also marks the beginning of summer, when families everywhere start to fire up their grill. So here is a great marinade for steak and chicken. I know I will be using it often this summer.

1 46-ounce can Pineapple Juice

2/3 cup Apple Cider Vinegar

1 cup Sugar

¾ cup Soy Sauce

2 teaspoons Granulated Garlic

2 teaspoons Ground Ginger

Mix all ingredients. Marinate meat for at least 12 hours, turning

every 2 hours.


May 242012

While grocery shopping one day, I found some double-cut pork

chops that I thought would be great for stuffing. I then started asking

myself, what kind of stuffing I was going to make. A little while later,

I saw some Boudin in the sausage area. The light bulb in my head

went off. So here is the result. If you wish, you can use some Bourbon

Glaze (See Previous Post) to give it another layer of flavor.

4 Pork Chops center cut 1½ inch thick

1 package Boudin Sausage casing removed

Creole Seasoning Blend

Bourbon Glaze (optional)

Preheat oven to 425 degrees. Cut pockets in the pork chops and

stuff with Boudin. Secure the pocket with toothpicks. Sprinkle both

sides of the chop with Creole Seasoning. Cook pork chops for 25


May 222012

This is from my website. It is my take on what New Orleans Cooking is.

            When most people think of New Orleans cooking, they automatically think of Cajun food.  Well, they would be partially right. Creole food is typically misconstrued for Cajun fare since both come from the New Orleans area. While Cajun food is mostly found on the borders of New Orleans in the Bayou country, Creole food is normally found within the city limits. Creole cooking is the style of cooking that capitalized on the blending of recipes from the French, Spanish, African, and American Indian cultures. 


            Cajun cuisine developed out of necessity.  The Acadian refugees, farmers rendered destitute by the British expulsion, had to learn to live off the land and adapted their French cuisine to local ingredients such as rice, crawfish, and sugar cane.  Many households were large, consisting of eight to twelve people. Most families live on working farms. Feeding a large family, all of whose members did hard physical work every day, required a lot of food.  Cajun cuisine grew out of supplementing rice with whatever meat, game or other proteins were available.


            Some chefs call the aromatic vegetables bell pepper, onion and celery the holy trinity of Cajun cuisine.  Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine, which blends finely diced onion, celery, and carrot.  Characteristic seasonings include parsley, bay leaf, “onion tops” or scallions, and dried cayenne pepper.  The overall feel of the cuisine is more Mediterranean than North American.


            When it comes to food, Cajuns generally like their foods hot, spicy, and/or blackened whereas Creoles pride themselves for their sauces, herbs and Creole spices. Both Creoles and Cajuns have battled for centuries over the authorship of most notable as File’ Gumbo, Crawfish Etouffee, and Jambalaya.  While Cajuns specialize in the preparation of game meats such as alligator, possum, turtle, and the like, Creoles have been known to dally in game meats too, especially turtle…as in turtle soup, however, they don’t advertise the fact.


            In the late 1800’s, large number of immigrants from Sicily began to settle in South Louisiana.  Many stayed in New Orleans to establish businesses.  With the arrival of the Italians, a new dimension was added to Creole food. From the Italians, the Creoles cultivated a love of garlic.  Its sensuous, sultry presence is encountered just barely beneath the surface in many classic Creole dishes.


            The most unique feature of Creole-Italian cuisine is its tomato sauce, commonly referred to as “red gravy” or “tomato gravy.”  This rich sauce, used over meats and pasta, has dozens of variations from family to family.  Some red gravies are based on a brown roux.  Some contain eggplant.  Others contain anchovies, whole boiled eggs, or meat.  One consistent thread in red gravy is the addition of sugar to sweeten the sauce.  Creole-Italians incorporate local fish and shellfish in their cooking with delicious results in dishes such as Crabmeat au Gratin, Shrimp Pasta, and many more.

        If you have ever spent any time in New Orleans, you can’t help but feel that it is the best place in the United States to eat. Where else can you get America’s first original regional cuisine?


May 212012

Maquechou is a Cajun side dish with corn as the star. Corn was

readily available to the Cajuns. It is a dish that varies depending on

who is making it. The other key ingredient is the bacon drippings.

This is what gives the flavor to the dish.

2 slices Bacon chopped

1 large Onion chopped

1 medium Green Bell pepper chopped

2½ cups Tomatoes peeled and chopped with juice

2 cups Corn Kernels canned or fresh

1 Bay Leaf

½ teaspoon Creole Seasoning Blend

In a large skillet over medium heat, cook bacon until crisp.

Remove the bacon and set aside, reserving the drippings. Sauté the

onions and bell peppers in drippings until tender. Add tomatoes and

bay leaf; bring to a boil. Reduce heat and simmer about 5 minutes,

stirring occasionally. Stir in corn and return to a boil. Reduce heat

and simmer again for about 5 minutes. Add the Creole seasoning and

bacon. Remove the bay leaf and serve.

May 172012

Piccata in Italian means to be pounded flat. This is a quick and

elegant dish. The key to the dish is making sure the stock or broth is

hot before you add it to the pan. You can also do this with chicken;

just make sure the chicken is pounded thin. If not, it will take longer

to cook.

4 4-ounce Veal slices pounded thin


Creole Seasoning Blend

3 tablespoons Butter divided

2 tablespoons fresh Parsley chopped

2 tablespoons hot Chicken Stock or Broth

1 Tablespoon Lemon Juice

Heat oven to 175 degrees. Season flour with Creole seasoning.

Heat large sauté pan oven medium heat. Dredge the veal in flour,

shaking off the excess. Melt 2 tablespoons of the butter in the pan.

Turn the heat to medium-high and add the veal, cooking it quickly.

When the meat is done, place on platter in the oven to keep hot. Add

the parsley, lemon juice, remaining butter, and hot stock or broth to

pan. Stir well and as soon as the sauce is bubbling, place veal on

serving plates and pour sauce over top. Serve immediately.


May 142012

This dish was the signature dish of the closed La Riveria restaurant. Chef Goffredo Fraccaro created this dish. In 1980, Chef Fraccaro entered this dish in the Crab Olympics in San Francisco. He won first place. When asked how this dish came about, Chef Fraccaro said, “When I was young, my mother put everything in raviolis. So why not crabmeat?”

2 tablespoons butter

2 tablespoons flour

1-1/4 cups cream

1 pound lump crabmeat

1 tablespoon butter

1/4 cup green onions, minced

1/2 cup cracker crumbs

Salt and white pepper to taste

2/3 cup flour

1 egg, beaten

1 tablespoon water

1 tablespoon olive oil

1/2 cup heavy cream

2 ounces butter, softened

Salt and white pepper to taste

1/4 cup freshly grated Parmagiano Reggiano cheese

For the crabmeat filling:

Melt the butter in a sauté pan over low-medium heat. Add the flour, salt and pepper. Cook for a few minutes to make a blond roux. Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it’s reduced to about 1 cup. Remove from heat and let cool.

Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce. Melt the butter in another pan and sauté the onions until translucent. Add the onions to the sauce, then stir in the cracker crumbs. Mix well, then set aside to cool. When the mixture has cooled, form it into balls about 3/4″ across.

To make the pasta dough:

Place the flour into a bowl and add the egg, water and oil. Using your hands or a wooden spoon, mix together until the ingredients for a ball of dough. Knead the dough for about 5 minutes, then set in a lightly oiled bowl to rest for one hour.

After the dough has rested, place on a board that has been dusted with flour, and roll it out with a rolling pin until it’s paper thin. You can also use a pasta machine to roll the dough out.

Apparently Chef Goffedo doesn’t use eggs when he makes this at the restaurant, but it can be extremely difficult to work with non-egg pasta dough unless you’ve had a bit of experience, especially if you’re using semolina flour.

To assemble the ravioli:

Space the balls of crabmeat filling out on the sheet of dough, about 1-1/2″ from each other. Paint between the balls of dough with water, then lay another thin sheet of dough atop the balls. Press around each ball with your fingers to seal. Dust the top of the uncut ravoili with flour, then cut them apart with a pastry wheel (preferred) or a sharp knife. Boil the ravioli in rapidly boiling salted water for 5 minutes.

To make the sauce:

Heat the cream and reduce it by 1/3. Season the cream with salt and pepper to taste. Whisk in the butter a little at a time. Serve immediately over the freshly cooked ravioli, and top with the Parmagiano Reggiano cheese.

If you do not want to make pasta, you can use wonton or eggroll wrappers instead to the pasta.

This makes 4 appetizer size portions.



May 102012

With crawfish season coming to an end, having the last boil of the season for Mother’s Day, here is one more crawfish recipe. This is a take on jambalaya that was first done at Mr. B’s Bistro in New Orleans. By using uncooked pasta, the pasta absorbs the sauce just like rice does in regular jambalaya. My brother Mike did a great version of this dish last time I was in New Orleans. So here is my take on his classic.

2 pounds Crawfish Tails

12 ounces uncooked Bowtie Pasta

¼ cup Olive Oil

½ cup Onions diced

¼ cup Red Bell Pepper diced

¼ cup Yellow Bell Pepper diced

¼ cup Garlic minced

½ cup Tomato Sauce

2 tablespoons Flour

1 quart Chicken Stock or Broth

1 tablespoon Fresh Thyme chopped

2 tablespoons Fresh Basil chopped

¼ cup Green Onions chopped

Creole Seasoning Blend, Salt and Pepper to taste

In a large Dutch oven, heat olive oil over medium-high heat. Add onions, bell peppers, and garlic. Sauté for 3-5 minutes or until the vegetables are wilted. Sprinkle in flour and, using a wire whisk, stir constantly until a white roux is achieved. Add stock or broth, one ladle at a time until all has been incorporated. Add tomato sauce, thyme, basil and season to taste with Creole Seasoning, salt and pepper. Bring mixture to a rolling boil, reduce to simmer and cook for 5 minutes. Gently blend in crawfish into the simmering liquid. Add green onions and then fold in pasta. Reduce heat to low, cover and cook pastalaya for 20-25 minutes or until the pasta is al dente and the liquid has been absorbed. Serve.

Check out my Seafood Stuffed Mirliton on Louisiana Kitchen and Culture website



May 072012

This is a soup that is becoming popular around New Orleans. It is the signature soup of the Dakota restaurant in Covington, La.  Since crabs are in season right now, it is the perfect time to make this soup.

1 cup Flour

1/4 pound unsalted Butter

2 1/2 quarts Chicken Stock or Broth

2 quarts Heavy Cream

1/2 pound Brie cheese, peeled and cubed

1/2 tablespoons Creole Seasoning

¼ teaspoon White Pepper

Salt to taste

1 pound Lump Crabmeat

Melt butter and add flour, stir until well combined. Cook roux to Blond color about 5 to 7 minutes. Remove roux and allow to cool to room temperature.  Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn’t boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with Creole Seasoning, white pepper and salt to taste. Gently fold in crabmeat.


May 032012

 This is another popular item served at Jazz Fest. Crawfish Bread can be done two ways.

Most people make a crawfish mixture and spread it on French bread. My recipe is a little

bit different. My crawfish bread is made like a loaf of bread with

crawfish and seasonings mixed in the dough. It is a little different but

very tasty.

½ cup Butter melted

2 cups all purpose Flour sifted

3 large Eggs

1 teaspoon Salt

1 ½ teaspoon Baking Powder

1 cup Milk

1 teaspoon fresh Thyme chopped

¼ cup Green Onions chopped

¼ cup fresh Parsley chopped

10 ounces Crawfish tails, roughly chopped


Preheat oven to 375 degrees. Oil and flour a 9x13x2-baking pan. In

a mixing bowl, mix butter, flour and eggs, making a smooth mixture

with no lumps. Add the remaining ingredients and combine. Pour

batter into prepared pan and bake for 30 to 40 minutes until done.