Jun 272013

This salad is not your ordinary salad. Created at Cannon’s

restaurant, the Oriental Chicken salad contains items not often seen

in green salads. The Thai Peanut Vinaigrette is not a spicy dressing,

like most people associate Thai food with spiciness. The chow mein

noodles act as croutons for crunchiness.

2 cups Green Cabbage shredded

5 cups Romaine Lettuce shredded

1 cup Green Peas thawed from frozen

½ cup Carrots grated

½ cup Celery chopped

¾ cup Bamboo Shoots

4 Chicken Breast, 5 ounce skinless, grilled and cut into strips

Chow Mein Noodles

Thai Peanut Vinaigrette (See Below)

Mix cabbage, lettuce, peas, carrots, celery, and bamboo shoots in

large bowl. Put into 4 chilled bowls. Put 3 ounces of the Thai Peanut

Vinaigrette on top of salad. Place chicken on top of salad and cover

with a handful of chow mein noodles.

Thai Peanut Vinaigrette

3 cups Blended Vinaigrette Dressing (See next recipe).

¼ cup + 2 tablespoons Sugar

¾ cup Creamy Peanut Butter

¾ cup Soy Sauce

1 teaspoon Red Pepper Flakes (Crushed)

Mix until smooth.

Vinaigrette Dressing

1 cup Olive Oil

1 cup Vegetable Oil

¾ cup Salad Vinegar

¼ cup Brown Mustard

2 tablespoons Sugar

¼ teaspoon Salt

¾ teaspoon Basil

¾ teaspoon Oregano

¾ teaspoon Thyme

¾ teaspoon Ground Black Pepper

1 tablespoon Garlic minced

1½ teaspoon Lemon Juice

Mix all ingredients in a blender.

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Jun 242013

Tom Fitzmorris is a food critic in New Orleans. He host a radio show devoted to food on 1350am M-F 3 to 6 pm. This is an interesting combination of two of my favorite desserts: cheesecake and bread pudding. It is a great twist on bread pudding.

  • 4 8-oz. packages cream cheese or Creole cream cheese, or any combination of the two
  • 2 cups sugar
  • 1 cup sour cream
  • 18 eggs
  • 1 1/2 quarts half-and-half (or whole milk, if you prefer)
  • 4 Tbs. vanilla
  • 1/4 cup orange juice
  • Zest (grated peel) of one orange
  • 2 Tbs. cinnamon
  • 1 loaf stale poor boy bread
  • 1 cup white raisins

Preheat oven to 300 degrees.

1. Put the cream cheese and the sugar into the bowl of a mixer and blend on medium-slow speed until completely blended and fluffy–about 10 minutes.

2. Add the sour cream to the mixer bowl. With a rubber spatula, scrape down the sides of the bowl after this and each other ingredient addition throughout the recipe.

3. Add the eggs, one at a time, allowing them to blend in completely before adding the next one. (Break each egg into a cup first to make sure it’s okay before you add it.)

4. Add the half-and-half, the vanilla, the orange juices, and the zest. Mix for another five minutes or so.

5. Slice the bread about an inch thick. Butter a 13-by-9-inch baking dish, and make a shingled layer of the bread slices along the bottom and up the sides. Dust liberally with cinnamon. Sprinkle on about a third of the raisins. Pour about a third of the custard over the bread, enough to soak it and leave some liquid in the gaps.

6. Repeat the above step twice, to make three or layers. Make sure the bread is well soaked. Leave out some of the bread if necessary to make sure all the bread you use is very wet with custard.

7. Set the baking dish in a pan of warm water, and bake in the preheated 300-degree oven for about an hour and a half. Remove and cool until lukewarm.

The pudding can be served warm, at room temperature, or even ice-cold (the latter is good for breakfast).

Serves about twelve.

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Jun 202013

Since we made Tasso on Monday, we need a new recipe using Tasso. Here is a quick breakfast dish from a restaurant that serves a lot of eggs, Brennan’s.

4 large Eggs

1/8 teaspoon Salt

1/8 teaspoon ground Black Pepper

3 tablespoons Butter

3/4 cup diced Tasso

3/4 cup grated Cheddar Cheese

In a small bowl, beat the eggs, salt, and pepper with a fork until blended. Melt the butter in an 8-inch skillet or omelette pan, then add the egg mixture and tasso, stirring briskly. Cook the eggs over low heat; lift the edges of the omelette and shake the pan several times during cooking to keep the eggs from sticking. when the eggs are almost set, fold in the cheese. Cook until the bottom forms a golden crust, then fold the omelette over and transfer it to a heated plate to serve.

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Jun 172013

Tasso is a popular ingredient in Cajun Cooking. This spicy pork product is used to flavor sauces and dishes. Tasso is often found in cream sauces.

4 pounds Pork Butt

1/2 cup Worcestershire Sauce

1 tablespoon Hot Sauce

1/2 cup Granulated Garlic

1/4 cup fresh Cayenne Pepper

1/4 cup cracked Black Pepper

1/4 cup Salt

1/4 cup Brown Sugar

Cut pork butt into one half inch thick strips. Place on a baking pan and season with Worcestershire and hot sauces. Once liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and allow to set overnight. Using a home style smoker, and using briquettes flavored with pecan wood. Smoke tasso at 175-200 degrees for two and a half hours. Once cooked, tasso may be frozen.

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Jun 132013

This dish is what is known as a flourless chocolate cake. What most people don’t know is that Chef Warren Leruth started his career as a baker. His first job was at Solari’s as an apprentice in the bakery. The space that was Solari’s is now Mr B’s Bistro.

1 8″ Cake Pan (line with paper)

12 Eggs (separate yolks from whites)

12 oz Sweet Butter

12 oz  Sweet Dark Chocolate

1 tablespoon Vanilla Extract

Melt chocolate. Fold beaten yolks into melted chocolate. Then fold in sweer melted butter. Whip whites until they are stiff then fold into above. Pour mix into mold and chill overnight. Serve with sweetened whipped cream.

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Jun 102013

I recently discovered some interesting things that were my mother’s. They are a set of 8 dessert plates with 4 different Brennan’s desserts.  Over the next few month’s, I will post all of the recipes. Of course, I will start with Maude’s Peanut Butter Ice Cream Pie.


1 3/4 cups Graham Cracker Crumbs

3/4 cup (1 1/2 sticks) melted Butter

1 quart French Vanilla Ice Cream, softened

1 cup Crunchy Peanut Butter

1/4 cup chopped Peanuts

Place the graham cracker crumbs in a 9-inch pie pan. Moisten the crumbs with the butter and press the mixture evenly into the bottom and sides of the pan. Bake in a preheated 375 degree oven for 2-3 minutes, until set. Set aside and let cool.

In a non-metallic bowl, combine the ice cream and peanut butter; work quickly, mixing the ingredients by hand or an electric mixer set on medium heat.

Pour the ice cream mixture into the graham cracker crust, smooth the top, and sprinkle with chopped nuts. Freeze the pie overnight or until solid.

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Jun 062013

I think of John Besh as a home-grown Emeril. Emeril was raised in the northeast. John is a local product. His restaurant empire is starting to rival Emeril’s.  He has just started his weekly cooking program on PBS. This dish is his take on a soft-shell poboy.

6 Buster Crabs or small Soft-Shell Blue Crabs, cleaned


Freshly Ground Black Pepper

1 cup Buttermilk

2 cups mixed tiny Tomatoes, such as currant, grape, pear, or cherry tomatoes

4 tablespoons Basic Walnut Oil Vinaigrette ( see below)

Leaves from 1 sprig fresh Basil, chopped

1 tablespoons Butter, softened

6 1-inch-thick slices French Bread, halved

1 cup Flour

1 cup yellow or white Cornmeal or Cornflour

1 teaspoon Creole Shake

3 cups Canola Oil

2 tablespoons Basic Sauce Remoulade (see below)

2 cups mixed Baby Greens or Sprouts

Leaves from 6 springs fresh Chervil

Leaves from 6 sprigs fresh Dill

Season the crabs with salt and pepper. Pour the buttermilk inot a bowl, add the crabs, and set aside to marinate for a few minutes.

Bring a small pot of water to a boil over high heat. While the water heats, make a tiny incision on the stem of each tomato. Drop the tomatoes into the boiling water. Remove them immediately and cool in a bowl of ice water. Slip the skins from the tomatoes.

Put the peeled tomatoes into a bowl along with 2 tablespoons of the Walnut Oil Vinaigrette, the basil, and salt and pepper. Tossed together until the tomatoes are well cooked.

Preheat the broiler. Butter the bread slices, arrange on a baking sheet, and toast under the broiler, turning once, until golden brown on both sides. Set aside.

Mix together the flour, cornmeal, and Creole Shake in a small bowl.

Heat the oil in a skillet over high heat until it reaches a temperature of 350 degrees on a candy thermometer. Remove the crabs from the buttermilk and dredge in the seasoned flour. Fry the crabs, turning once, until golden brown on both sides, 6-7 minutes. Remove crabs from skillet and drain on paper towels.

Place a slice of toasted bread on each of 6 plates (or arrange on a platter). Spoon marinated tomatoes onto the bread slices, then pile the fried crabs on the tomatoes. Dollop a teaspoon of Sauce Remoulade on each crab.

Toss the baby greens with the two remaining 2 tablespoons Walnut Oil Vinaigrette in the same bowl used for the tomatoes. Place a handfull of greens on each crab, then scatter chervil and dillo leaves and top with a piece of toast.

Basic Walnut Oil Vinaigrette Makes 1 1/4 cups

1/4 cup Sherry Vinager (preferably aged)

2 pinches Sugar

1/2 cup Walnut Oil

1/2 cup Canola Oil


Fresh ground Black Pepper

Mix together.  You may need to remix before serving.

Basic Sauce Remoulade

1 cup Mayonnaise

1/4 cup Dijon Mustard

2 tablespoons prepared Horseradish

2 tabloespoons chopped fresh Parsley

1 Shallot, minced

1 clove Garlic

1 tablespoon White Wine Vinegar

1 teaspoon fresh Lemon Juice

1 teaspoon Hot Sauce

1/2 teaspoon sweet Paprika

1/4 teaspoon Cayenne

1/4 teaspoon Garlic Powder


Combine all the above ingredients in a large bowl and stir well, then add salt. Transfer the sauce to a container with a cover and refrigerate.

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Jun 032013

Summer is here. Time for people to start thinking tropical. Whenever I think of the tropics, I think of coconut. Here is a recipe from my favorite lost restaurant, LeRuth’s. It is a hit any time of the year

1 can (14oz) sweetened Condensed Milk

1 cup Coco Lopez

5 Egg Yolks

1 tablespoon Plain Gelatin

1 1/4 cups Water

3 tablespoons Grand Marnier

2 cups Heavy Cream

1 cup Angel Coconut, shredded (3 1/2 0z)

1/2 teaspoon LeRuth’s Vanilla Bean Marinade. Use a real vanilla extract.

Bring sweetened condensed milk, water and Coco Lopez to a boil. Whip egg yolks, till light and yellow. Pour hot milk mixture over beaten eggs a little at a time, stir well. Dissolve gelatin in Grand Marnier and stir into milk mixture and eggs. Cool unitl it begins to thicken to a soft custard consistency. Beat heavy cream and fold into chilled milk, egg, and gelatin mixture. Fold in Angel coconut. Chill for 3 hours before serving. Serves 6.


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