Aug 302012

Yesterday on the seven year anniversary of Hurricane Katrina, Hurricane Issac hit the city of New Orleans. Nowhere near the strenght of Katrina, Issac caused flooding and loss of electricity. One of the casualties of Issac was the building that once housed LeRuth’s restaurant. The building caught fire. The high winds prevented fire crews from putting out the blaze. So from my cookbook, here is my rendition of my favorite entree from LeRuth’s.

Veal Marie

This is my version of my favorite entrée from LeRuth’s restaurant.

Veal Marie was named after Chef Warren Leruth’s wife. This dish was

originally served with King Crab leg meat. I think the best crabmeat

comes from the Blue crab, which is native to the waters around New

Orleans. My recipe includes Jumbo lump Blue crabmeat. Whichever

crabmeat you use, you have a five-star dish.

8 3 ounce slices of Veal

½ cup Flour

1½ teaspoons Creole Seasoning Blend

Canola Oil

8 Crepes

Double White Sauce recipe substituting Heavy Cream for

the milk

1 pound Jumbo lump Crabmeat

Fresh Parsley chopped

Make the white sauce then add the crabmeat. Keep warm. Pound

the veal with a meat tenderizer between 2 pieces of plastic wrap until

each piece is doubled in size. Mix the flour and Creole seasoning

together. Lightly dust the veal in the flour. Add enough oil to a large

skillet to coat the bottom. Heat over medium heat. Saute’ the veal for

1½ minutes on each side or until golden brown. Do not over crowd

the pan. Cook the veal in multiple batches, adding oil to the pan

as needed. Keep veal warm. To serve, place two pieces of veal on

serving plate. Top with a crepe and spoon crabmeat sauce over the

crepe. Garnish with parsley.

White Sauce (Béchamel)

This is the most versatile of the mother sauces. By adding shredded

cheese, you have what is known as a Mornay Sauce. Because of the

lack of bold flavors, anything added to this sauce brings a new fl avor

to the sauce.

2 tablespoon Butter

2 tablespoons Flour

¼ teaspoon Salt

Dash White Pepper

Dash Nutmeg

1½ cups Milk

In a small saucepan over low heat, melt butter. Stir in the

flour, salt, pepper, and nutmeg. Cook until evenly combined. After the mixture

is combined with no lumps, slowly add the milk, stirring constantly

with a wire whisk until evenly blended. Stir sauce over medium heat

until the mixture bubbles across the entire surface. Cook and stir for

a couple more minutes to completely cook the flour into the sauce.


Crepe Batter


1¾ cups Flour


1 tablespoon Sugar


2 cups Milk


1 Egg


1/3 cup Canola Oil


5 tablespoons Butter melted plus extra for pan.


Place the flour and sugar in a medium-mixing bowl. Slowly whisk

in the milk, egg, oil, and butter. Heat a nonstick pan or crepe pan over


moderate heat. Pour ¼ cup of the crepe batter into the center of the


hot pan and tilt it in all directions. The batter should coat the pan in a


light covering. After about 30 seconds, the bottom side of the crepe


should be lightly browned and the crepe should be ready to be

flipped. Shake the pan in order to release the crepe, and then turn it by using


a spatula. Cook the crepe for an additional 15-20 seconds and then


remove it from the pan.



Aug 272012

Commander’s Palace is the best restaurant in New Orleans. It is also one of the best in the world. There have been a great group of men who have led this kitchen: Paul Prudhomme, Emeril Lagasse, Jamie Shannon, and currently Tory McPhail. After a great meal, the ultimate dessert to get is their famous Bread Pudding Souffle. You must order this dessert when you order your entree. They have taken bread pudding to the next level. Try this at home to impress your friends.

Bread Pudding

3/4 cup granulated Sugar

1 teaspoon ground Cinnamon

1/8 teaspoon Nutmeg

3 large Eggs

1/3 cup Raisins (optional)

1 cup Heavy Whipping Cream

1 teaspoon Vanilla Extract

5 cups French bread, cut in 1-inch cubes

Butter to grease baking pan and ramekin cups


9 large Egg whites at room temperature

3/4 cups granulated Sugar

1/4 teaspoon Cream of Tartar

Whiskey Sauce

1 cup Whipping Cream

1/2 tablespoon Cornstarch

1 tablespoon Water, at room temperature

3 tablespoons granulated Sugar

1/4 cup (2 ounces) Bourbon


Preheat oven to 350 F.

Grease an 8-ich square baking pan. In a large bowl, combine and mix the sugar, cinnamon, and nutmeg. Whisk in the eggs until smooth, then whisk in the heavy whipping cream, and the vanilla extract. Add the bread cubes, tossing to coat evenly, then let stand about 10 minutes to allow the bread to soak up the custard.

Place the raisins in a Greased pan and top with the egg mixture. Bake 25 to 30 minutes, or until the pudding has a golden brown color, and is firm to the touch. Insert a toothpick in the center. If it comes out clean, it is done. The pudding should be moist. Cool to room temperature.

Meringue: This dish needs a good, stiff meringue. In a large clean mixing bowl whip egg whites with the cream of tartar until foamy. Add the sugar gradually. Continue whipping until shiny, and firm peaks form.

In a large bowl break half the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue. Add a portion of the base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top the ramekins to about 1 1/2 inches above the rim with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Make the whiskey sauce while the bread pudding soufflés are baking.

To prepare the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, then add to the heavy whipping cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar, and the bourbon. Cool to room temperature. At the table, poke a hole in the top of each soufflé, and pour the room temperature whiskey sauce inside.


Aug 232012

Late summer months are the peak season for Creole Tomatoes. In 2003, the state of Louisiana named the Creole Tomato as the offficial vegetable plant of the state. Now, some people will say that tomatoes are fruits not vegetables. I am not going to get into that debate. I am here to offer you a great use for Creole Tomaotes. Now, many people would say that the only thing you need to eat with a great Creole Tomato is a salt shaker. After you try this recipe, I think you will agree that it has many uses.

6 to 8 large Creole Tomatoes

½ teaspoon Creole Seasoning

2 cups cooked Long Grain Rice

½ pound sliced Bacon, cooked and crumbled

¾ cup shredded Cheddar Cheese

½ cup finely chopped Onion

¼ cup minced fresh Parsley

1 Egg, beaten

½ teaspoon Pepper

1 pound cooked Small Shrimp

¼ cup dry Italian Style Bread Crumbs

2 tablespoons Butter, melted

Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle Creole Seasoning inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350° for 30 minutes or until heated through. 


Aug 202012

My cousin Carol asked me what is the difference between Chicken Stew and Chicken Fricassee. The difference is in the way the chicken is cooked. In a Chicken Stew, the chicken is boiled in the water or stock. In Chicken Fricassee, the chicken is coated with the roux and fried. So here is a recipe for Chicken Fricassee.

1 Hen, about 4 lbs, cut into serving pieces

Creole Seasoning to taste

2/3 cups Vegetable Oil

½ cup all-purpose Flour

2 cups chopped Onions

1 cup chopped Bell Peppers

4 to 5 cups warm Water or Chicken Broth

2 Bay Leaves

¼ cup chopped Fresh Parsley

3 Tbsp chopped Green Onions 

Season the chicken pieces generously with Creole Seasoning. Set aside. In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown. Add the onions and bell peppers. Cook, stirring often, for about 5 minutes, or until they are soft. Add the chicken pieces and stir to coat well with the roux mixture. Cook for about five minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. Makes about 8 servings.


Aug 162012

Next week, school will start here in Arkansas. This has me thinking about my days in High School. I have been able to reconnect with a lot of classmates through Facebook. So to all you former Calaivers out there, he is a memory from the cafeteria. Once a week, usually on Friday, the cafeteria would serve Roast Beef PoBoy’s with French Fries and a Cinnamon Roll. This was, in my mind, the best lunch they served. It was a typical New Orleans style Roast Beef PoBoy, one that requires lots of napkins. You can usually judge a great Roast Beef PoBoy by the number of napkins needed to clean up the drips of gravy.

2 lbs Beef Round, I used a bottom round Roast
Water, enough to cover by one inch in a dutch oven

Bring the water to a rolling boil. Add the beef roast, when the pot comes back to a boil, reduce the heat to medium to medium high, you should have a heavy simmer. Cook for about 1 to 1 1/2 hours. Remove from the liquid and refrigerate until cold. Reserve about five cups of the broth, you won’t need all of it, but keep some to thin the gravy out if necessary.

While the beef is cooling make the gravy.


1/2 Cup Flour
1 Tbsp Garlic Powder (must be powder, not granulated)
1 tsp Black Pepper
2 tsp Kosher Salt
1/4 Cup Oil
1 tsp Kitchen Bouquet
3 Cups Broth, reserved from the boiled beef (maybe more if your gravy gets too thick)

Bring 3 cups of the reserved cooking liquid to a boil in a small saucepan.
In a small bowl whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet, when thoroughly blended, whisk the mixture into the boiling broth, whisk together well, and bring to a boil, then reduce to a simmer. If necessary add a little of the reserved broth if the gravy is too thick. It should be. not too thick, not too thin. Let the gravy simmer for 20-30 minutes adjust for seasonings, it should have a good amount of salt as the beef has none.

Preheat the oven to 350 F.
When the beef is cold, slice it as thin as possible and lay the slices in a 9X9 baking pan. The thicker your slices are, the longer it will take in the oven, so slice thin.

Cover the beef with 2-3 cups of the gravy. Place into the oven 45 minutes to 1 hour, or until the beef is fall apart tender.

Making the sandwich

4 6” pieces French Bread
2 Tomatoes, sliced
2 Cups shredded Iceburg Lettuce
1 Dill Pickle, sliced
The Roast Beef from the above recipe

Slice the bread in half lengthwise and lay both halves side by side. Slather a bunch of mayonnaise on both sides.

On the top half, add pickle slices, tomato slices, and 1 Cup of the lettuce. On the bottom half, add 1/4 of the beef and gravy mixture. Fold the top over the side with the beef and put on a sheet pan. Repeat with the remaining sandwichs. Place the sheet pan in the oven for 2-3 minutes to crisp and warm the bread.


Aug 132012

Today I hit the big 50. I was thinking to myself,what kind of birthday cake would I want. My favorite cake is the Red Velvet Cake. So I found Alton Brown’s recipe for it.  I hope you enjoy it.


  • Nonstick spray
  • 5 1/2 ounces all-purpose flour
  • 4 ounces cake flour
  • 1/2 ounce natural cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup low-fat buttermilk, room temperature
  • 1 fluid ounce red liquid food coloring
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 10 1/2 ounces dark brown sugar
  • 4 ounces unsalted butter, room temperature
  • 2 whole eggs, room temperature
  • Cream Cheese Frosting, recipe follows


Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside.

Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside.

Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated.

With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Stop the mixer and scrape down the sides of the bowl between each installment. Mix on low speed until smooth, 30 to 45 seconds.

Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes.

Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting.

Cream Cheese Frosting:

  • 13 1/2 ounces powdered sugar
  • 12 ounces cream cheese, room temperature
  • 3 ounces unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • Pinch kosher salt

Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.


Aug 092012

This dish features the most menacing animal from the water.

Alligator meat does not taste like chicken. The best part to eat is the

tail meat. You need to make sure that the meat is free of fat, which can

lead to a gamy taste. Sauce Picante is a spicy tomato sauce. It is great

with any meat, especially chicken.

2 pounds Alligator Tail meat cubed

1 cup Vegetable Oil

2 tablespoons Creole  Seasoning

1 cup Flour

2 cups Onions chopped

2 cups Celery chopped

2 cups Green Bell Peppers chopped

2 tablespoons Garlic chopped

1 29 ounce can Tomato Sauce

1 28 ounce can Rotel Tomatoes

3 teaspoons Dark Brown Sugar

2 cups Seafood Stock, Chicken Stock  or Chicken Broth

3 Bay Leaves

2 teaspoons Fresh Thyme chopped

2 teaspoons Fresh Oregano chopped

3 teaspoons Fresh Basil chopped

2 teaspoons Salt

2 teaspoons Cayenne Pepper


Season the meat well with Creole Seasoning.  In a large pot,

heat oil over low-medium heat. Brown meat in oil. Remove the meat

and make a roux using the fat and flour, cooking it to a medium brown

color. Add onions, celery and bell pepper. When the pot is somewhat

cooled, add the garlic and sauté the vegetables over medium heat

until tender. Add tomato sauce, Rotel, seafood stock and brown sugar.

Cook for 3 minutes. Add the seasonings and simmer until thickened

and meat is tender. Serve over hot rice.


Aug 062012

Today is my wife’s birthday. So to honor her, here is a recipe named for her. Happy Birthday Peggy! I Love You!

My wife, Peggy loves eggplant. Every couple of months, we drive

over an hour to Copeland’s in West Little Rock. Her main reason to

go there is one dish, Eggplant Pirogue. A pirogue is a

flat bottom boat that is used in the swamps of Louisiana. This dish resembles a

pirogue, half of the eggplant stuffed with plenty of seafood.

3 medium Eggplant cut in half lengthwise

1 tablespoon Olive Oil

½ cup Ham diced small

½ cup Onion chopped

¼ cup Yellow Bell Pepper chopped

3 cloves Garlic chopped

½ cup Seafood Stock or Chicken Broth

½ pound medium Shrimp peeled, deveined and chopped

½ pound Lump Crabmeat cleaned of shells

½ cup seasoned Bread Crumbs

6 tablespoons Fresh Parmesan Cheese grated and divided

¼ cup Green Onions finely chopped

1 tablespoon Fresh Basil chopped

 1½ teaspoons Fresh Tarragon chopped

 1 teaspoon Lemon Zest

 1/1/2 teaspoon Creole Seasoning Blend

  Preheat over to 425 degrees. Score cut side of each eggplant half

in a crisscross pattern. Lightly coat cut sides of eggplant with cooking

spray. Place eggplant halves, cut side down, on a baking sheet. Bake

at 425 degrees for 10 minutes. Turn the eggplant halves over and

bake for an additional 10 minutes or until tender. Remove from oven

and let cool for 10 minutes. Remove pulp for the eggplant, leaving

a ¼ inch thick shell. Place eggplant shells on baking sheet coated

with cooking spray. Chop pulp and put aside. Reduce oven to 350

degrees. Heat olive oil in a large nonstick skillet over medium-high

heat. Add ham, onion, bell pepper, and garlic. Sauté for 5 minutes.

Add reserved eggplant pulp and stock, cooking for 10 minutes or until

most of the liquid evaporates, stirring occasionally. Stir in shrimp and

crabmeat, cook 1 minute and remove from heat. Add breadcrumbs,

three tablespoons Parmesan cheese, green onions, basil, tarragon,

lemon zest, and Creole seasoning, stirring gently to combine. Mound

about ½ cup of seafood mixture into each shell. Sprinkle each with

the remaining Parmesan cheese. Bake at 350 degrees for 15 minutes

or until thoroughly heated and shrimp are done.



Aug 022012

Lately, I have been thinking about some of the best meals I have had at some of New Orleans great restaurants. So I thought I would share with you the recipes of some of these dishes. The first dish is what I think is the best BBQ Shrimp dish in town, Mr B’s Bistro BBQ Shrimp. The following is directly from their website.


Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.


  • 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about 2 lemons)
  • 2 teaspoons ground black pepper
  • 2 teaspoons cracked black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced garlic
  • 1 1/2 cups (3 sticks) cold unsalted butter, cubed
  • French bread as accompaniment


In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees