Apr 292013

One of my wife’s favorite meals is panéed veal. So, here is a dish from the best restaurant in New Orleans, Commander’s Palace. Marcelle Bienvene was a catering director at Commander’s. She is a very accomplished writer. She has authored and coauthored numerous cookbooks. This dish is a Ceole version of veal Oscar. The veal is sauteed and topped with a marvelous mixture of fresh lump crabmeat, green onions, shallots, Worcestershire sauce, and hollandaise sauce. In season, asparagus makes a perfect accompaniment.

8 Veal cutlets, 3 ounces each

Creole Shake

All-purpose Flour for dredging

2 tablespoons unsalted Butter

1/2 cup finely sliced Green Onions

2 medium Shallots, finely chopped

1 cup fresh Lump Crab Meat, shells carefully removed

2 teaspoons Worcestershire sauce

1 cup Hollandaise sauce. ( See Blog post 1/11/2011)

Pound cutlets 1/4 inch thick between two pieces of parchment or waxed paper. Season with Creole Shake and dredge lightly in flour. Heat butter in a saute pan. When it is bubbling, add veal and saute until golden brown on both sides, turning once. Remove veal and keep warm. To the hot butter remaining in the pan, add green onions, shallots, crab meat, and Worcestershire sauce. Cook, stirring, for one minute.

To serve: Arrange veal on a warm serving plate. Ladle the sauce in saute pan over the veal and top with hollandaise sauce.

Coming Soon

Creole Cajun Chef’s Creole Shake


Apr 252013

Here is one more oyster recipe before we run out of months with R’s in them. Before modern refrigeration, oysters were believed to not be good in the summer months. Oysters would go bad in the heat while being transported. Now oysters are available year round. However, oysters start to spawn in the warm summer months, which make them not as tasty.

This dish is one of the best appetizers at the Palace Cafe, the other being the Crabmeat Cheesecake. An interesting fact about the building that Palace Cafe is in. It was once the home of Werlin’s for Music, which was the largest place in New Orleans to purchase musical instruments. Unfortunately, as the saying in New Orleans goes, it ain’t dere no more!

4 (2-3-inch)  diagonally sliced pieces of French Bread

1 tablespoon Butter, softened

Salt and Pepper to taste

1 quart (4 cups) Heavy Cream

1 tablespoon minced fresh Rosemary

1 tablespoon minced Shallots

20 freshly shucked Oysters

White Pepper to taste

1/4 cup Bread Crumbs

2 tablespoons freshly grated Parmesan Cheese

4 fresh Rosemary sprigs

1 tablespoon finely chopped Parsley

Spread both sides of the French bread pieces with the butter and sprinkle with salt and pepper. Place on a baking sheet and toast at 350 degrees until crisp. Cook the cream in a heavy saucepot over medium-high heat until reduced by 1/2. Stir in the minced rosemary and shallots. Cook until the sauce is slightly thickened. Strain the mixture into an ovenproof skillet and bring to a boil. Add the oysters and season with salt and white pepper; do not over salt as the oysters are somewhat salty. Cook for 1 to 2 minutes or until the edges of the oysters begin to curl. Mix the bread crumbs and parmesan cheese in a small bowl and sprinkle the mixture over the oysters. Broil at 350 degrees until the top is golden brown. Place one toasted French bread crouton in the center of each of 4 serving plates and spoon the oyster mixture around the crouton. Spear a rosemary sprig through each crouton and sprinkle with parsley. Serves 4.


Coming Soon: Creole Cajun Chef’s Creole Shake


Apr 222013

Mr B’s Bistro has always been my favorite special occassion restaurant. Mr B’s opened in 1979. That August, I ate at Mr B’s before my senior ring dance. My wife and I have spent a few Valentine’s dinners there. After we moved to Arkansas, we were in New Orleans close to our Anniversary. So when I asked my wife where she would like to celebrate our anniversary, I was not suprised when she answered Mr. B’s. Here you will find a great version of Barbecue Shrimp. Their most popular creation was not chicken and Andouille gumbo, but the name Gumbo Ya-Ya. Here is my wife’s favotire dessert from this great French Quarter restaurant.

Forever thrifty in the kitchen, New Orleans cooks would never dream of wasting good, but stale French bread. Over the years, bread pudding has become our city’s favorite dessert. It’s on every menu in town and every restaurant makes it differently. Some add chocolate, some dried fruit and nuts, some soufflé them. But ours is traditional and delicious.

New Orleans bread is light and airy with a very tender crust that softens in this bread pudding. We could recommend other breads, but the bread pudding won’t be like the one we serve at Mr. B’s. Different breads absorb custard differently—your final result could be more custard-y or drier.

For bread pudding

  • 3/4 pound light, airy French bread, cut into 1 1/2-inch-thick slices
  • 1 cup dark Raisins
  • 2 dozen large Eggs
  • 1 1/2 quarts Heavy Cream
  • 2 1/2 cups Sugar
  • 1 tablespoon plus 1 teaspoon Cinnamon
  • 1 teaspoon ground Nutmeg
  • 1/4 cup (1/2 stick) unsalted Butter, chopped
  • For whiskey sauce
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 7 large egg yolks
  • 1/4 cup Irish whiskey

Preheat an oven to 250 degrees.

Make pudding: Arrange half of the bread in a 13- by 9- inch baking pan and sprinkle with raisins. Arrange the remaining half of bread over top. In a large bowl whisk together eggs, cream, 2 cups sugar, 1 tablespoon cinnamon, and nutmeg until smooth. Pour half of custard over bread and gently press down bread. Let sit until bread soaks up custard, about 15 minutes (depending on bread). Pour remaining half of custard over bread and gently press down bread. In a small bowl combine remaining 1/2 cup sugar and teaspoon cinnamon and sprinkle over bread. Dot bread with butter and bake 1 1/2 to 2 hours, or until custard is just set in the center.

Make whisky sauce: In a medium saucepan bring cream and milk to a boil. In a medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot milk mixture. Transfer mixture to a double boiler and cook over just simmering water, stirring gently but constantly with a rubber spatula or wooden spoon, until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey. Serve sauce warm or cold. If chilling sauce, let sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and chilled for up to 3 days. Makes 2 3/4 cups sauce.

Serve pudding warm drizzled with whiskey sauce. Makes one 13 X 9 inch baking pan, serving 12.

Coming Soon
Creole Cajun Chef Creole Shake


Apr 182013

A French Bordelaise sauce is a rich mixture of red wine and beef stock. A Creole Bordelaise is made with olive oil, butter and garlic. My wife wanted to try something different with out crawfish tails. I know she likes pasta with garlic. So I thought adding crawfish to her garlic pasta (the Italian dish Spaghetti Aglio Olio) would be a great treat. I will post a picture later on my website.

1/4 cup Extra-Virgin Olive Oil

  1 Pound Crawfish Tails      

4 Tablespoons Butter

2 Tablespoons finely-chopped fresh Garlic

4 Tablespoons finely chopped Green Onion tops

1/2 teaspoon crushed Red Pepper

1/4 teaspoon Creole Shake*

1 Pound Vermicelli, cooked al dente

8 sprigs flat-leaf Parsley, chopped

 In a small skillet over medium-low flame, heat the olive oil and then add the crawfish, cooking them until the crawfish are warm, about 2 minutes. Add the butter, garlic, green onions, crushed red pepper and salt. Cook, agitating the pan all the while, until the green onions have wilted. Don’t cook more than a minute, or the garlic and green onions will lose their flavor. Remove from heat and add cooked, drained pasta to pan. Toss the pasta with the other ingredients to distribute the sauce evenly. Top with fresh chopped parsley.

*Soon Creole Shake will be available on my website.


Apr 152013

This past weekend was the 42nd Ponchatoula Strawberry Festival. Ponchatoula, the Strawberry capital of the World, is a hour Northwest of New Orleans. The strawberry is the state fruit of Louisiana. There is no better time for Louisiana Strawberries. Here is a recipe from Brennan’s. They  run this dessert as a special during the strawberry season.

3 cups sliced Strawberries

1/2 cup Grand Marnier

2 tablespoons Drambuie

1/4 cup Sugar

1 teaspoon grated Orange Peel

1 teaspoon grated Lemon Peel

1 cup Heavy Cream

2 tablespoons Powdered Sugar

1 teaspoon Vanilla

2 1/2 pints French Vanilla Ice Cream

In a large bowl, combine the strawberries, Grand Marnier, Drambuie, sugar, orange peel, and lemon peel. Cover the bowl and marinate the strawberries for 6 hours in the refrigerator. In another bowl, beat the cream until stiff, then fold in the powdered sugar and vanilla. Drain the strawberries and place them in a non-metallic bowl; reserve the liquid. Mash the strawberries with a fork, then fold in the ice cream. Spoon the strawberry and ice cream mixture into stemmed glasses and spoon some of the marinade over the mixture. Top with whipped cream and serve.


Apr 112013

This was the most popular appetizer at Christian’s. Chef Roland Huet left Galatoire’s to open the kitchen at Christian’s. At Galatoire’s, his genius was never recognized due to the Galatoire family not wanting to make any changes to the menu.  Galatoire’s lost was the customers of Christian’s gain. Every fine dining restaurant has baked oysters on their menu. Here is Chef Roland’s namesake appetizer.

1/2 cup Water

4 dozen medium Oysters

1 bunch curly-leaf Parsley, bottom stems removed

3 cloves Garlic

8oz small Mushrooms, well washed

1 teaspoon Salt

1 teaspoon Black Pepper

Gemerous pinch Nutmeg

1 pound softened Butter

1 cup French-bread crumbs

Preheat oven to 400 degrees.

Bring water to a light boil in a small skillet. Add the oysters and pouch for 2 minutes. Strain the pan contents, reserving the liquid. Return the liquid to a light boil and reduce by about a third.

Put the parsley, garlic, mushrooms, salt, pepper, and nutmeg into a food processor, and process into a very fine mixture. Add the butter and process into a coarse, gritty puree.

Add the breadcrumbs and the reduced stock from the oysters and process only long enough to mix everything thoroughly.

Place 6 oysters in the bottom of each of 8 small gratin dishes. With a spatula, lightly pack down enough sauce to cover the oysters completely, filling the dishes nearly to the top. (You can prepare the dish to this point ahead of time and hold in tje refrigerator. Take them out of the refrigerater a half-hour before baking.)

Bake the gratins of oysters until the tops are distinctly browned and crusty and the sauce is heaving aansteaming. Serve immediately with hot French bread for getting up the extra sauce.

Makes 8 appetizers.


Coming soon – Creole Cajun Chef’s Creole Shake.

Apr 082013

This is a great way to use crawfish tails. This is a special that you will find as a special on many brunch menus. I can’t wait for the weekend. I will be boiling crawfish and can’t wait to create with the leftover crawfish.

2 Tablespoons extra-virgin Olive Oil

¾ cup Green Bell Pepper, diced small

¾ cup Onion, diced small

1 tablespoon Garlic, finely diced

2 tablespoons Creole Shake

1 pound Russet (Brabant) Potatoes, diced, blanched, and fried

6 ounces Louisiana Crawfish Tails, fresh

2 each Green Onion, green part only, bias cut

4 Eggs, poached

6 ounces Hollandaise Sauce, See recipe posted


Heat oil in a 10-inch sauté pan, add the bell peppers, onions, and garlic and cook until translucent. Add the Creole seasoning and fried potatoes. Let the hash cook for 1 minute and then add the crawfish and the green onions; continue to cook until the crawfish meat is hot and then place in serving bowls. Top each portion with 2 poached eggs and each egg with Hollandaise sauce.

Hollandaise Sauce

2 Egg Yolks

1 Whole Egg

2 Sticks (1/2 lb) Margarine

1 Stick (1/4lb) Butter

1 ½ teaspoon Lemon Juice

½ teaspoon Apple Cider Vinegar

½ teaspoon Ground White Pepper

¼ teaspoon Cayenne Pepper

Melt butter and margarine over medium heat. Bring to a boil,

remove from fire and allow to cool. Blend egg yolks, egg, vinegar,

cayenne, white pepper, and lemon juice. With blender on, pour melted

margarine/butter slowly into other ingredients. Blend to thick.

How to Poach Eggs

Get a medium or large pan. You want to make sure it is 4-5 inches

deep. Put in enough water to have 3 inches in the pan. Add a pinch of

Salt and 1 teaspoon White Vinegar. Bring the water to a boil. Reduce

the heat of the water so it is right on the edge of not boiling anymore.

Crack your egg into a small cup or bowl. This way, you don’t use any

broken egg yolks. Ease the egg from the cup into the water. Cook

them 2½ to 3 minutes. Remove them with a slotted spoon and let them

drain. Put the egg on paper towels and gently pat them dry.


Apr 042013

Cornbread is a very popular dinner accompaniment here in Arkansas. But it is not that same sweet cornbread that you get from a Jiffy mix. One version you find often in restaurants is a Jalapeno Cornbread. Here is a recipe taken from LeRuth’s 20th Anniversary cookbook.

1 cup Corn Meal

1/4 cup Flour

2 teaspoons Salt

1 teaspoon Baking Soda

1/4 cup Salad Oil

2 Eggs

1 cup Cream Style Corn

2 or more chopped Jalapeno Peppers

1 cup grated Cheddar Cheese

1/2 cup chopped Green Onions (sauteed in a little oil)

Mix ann ingredients together. Bake at 400 degrees for 20 to 30 minutes.


I will soon be adding a store to my website. You will be able to order autographed cookbooks, spice mix, shirts and kitchen towels.

Apr 012013

Here is a great dish for Brunch. It comes from New Orleans most famous chef, Emeril Lagasse. This is a play on Brennan’s Eggs Owen.

4 cups diced peeled Idaho Potatoes

Kosher Salt

3 tablespoons unsalted Butter

1 tablespoon Vegetable Oil

4 cups diced Onion

1 cup diced Bell Pepper (red, green,or a combination)

Freshly ground Black Pepper

12 ounces Corned Beef, cut into 1⁄4-inch cubes (2 generous cups)

1 tablespoon minced Garlic

4 Eggs

1 tablespoon chopped fresh Parsley

Place the potatoes in a medium saucepan and add
just enough cold water to cover. Place over high heat
and season with salt, stirring to dissolve. Bring to a
boil, then immediately remove from the heat, drain,
and set aside. Preheat the oven to 400°F. In a 12-inch ovenproof nonstick skillet, heat the
butter and oil over medium-high heat. Add the potatoes
and spread out in a single layer. Cook, undisturbed,
until golden brown on the bottom, about 8 minutes. Toss the potatoes, spread in a single layer again, and cook, stirring only occasionally, until most of the potatoes are golden brown and tender, about 4 minutes longer. Add the onion, bell pepper, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and stir well to combine. Cook until the onions and bell pepper are tender, about 4 minutes. Add the corned beef and garlic, stir again, and cook for another 2 minutes.
Remove from the heat and, using a spoon, create 4 small wells in the hash. Crack an egg into each of the wells. Transfer the skillet to the oven and cook until the eggs are set (or cooked to the desired degree of doneness), about 9 minutes. Remove from the oven, season the eggs with a pinch of salt and pepper, garnish with the parsley, and serve immediately.