Sep 302013

As most of you know or could have guessed, I am a big New Orleans Saints fan. I have spent many of afternoons watching the Saints games in the stands of Tulane Stadium ( showing my age) and the Superdome. Tonight the 3-0 Saints are playing the 3-0 Miami Dolphins. So this is a recipe that would fit perfectly on a Saints fan’s dinner table. Why you ask? Mahi-Mahi is also known as Dolphin Fish. The Andouille crust give it a great New Orleans flavor.

1/2 cup whole Milk

1 large Egg

2 cups Panko Breadcrumbs

4 1/2 ounces Andouille Sausage, casing removed and sausage minced in a food processor

1 1/2 teaspoon Creole Seasoning

6 Mahi- Mahi Fillets (8 ounces each), about 1 inch thick at the thickest part

1 1/2 teaspoon Kosher Salt

1/4 teaspoon freshly ground Black Pepper

1 cup Clarified Butter, divided

In a large mixing bowl, whick together the milk and egg for the egg wash. In a separate bowl, combine the panko crumbs, andouille, and Creole seasoning, mixing well.

Evenly season the fillets on both sides with kosher salt and pepper. One at a time, dip the fillets into the egg wash, shaking off the excess, then coat them with the panko mixture.

Heat 1/2 cup clarified butter in each of 2 heavy 10 inch skillets over medium-high heat until hot, about 3 minutes. Reduce the heat under each skillet to medium, and add 3 fillets to each skillet.

Cook the fillets until golden brown on both sides and just cooked through, about 8 to 12 minutes total. The cooking time will vary according to the thickness of the fillets. To test for doneness, transfer one piece of fish to a plate and insert the tip of a thin-bladed knife into the thickest part of the fillet for approximately 10 seconds. Remove the knife and lay the tip of the blade flat against the inside of your wrist. It the tip feels hot against your skin, the fish is done.

Top with your favorite sauce and serve immediately.

Enjoy and Go Saints!!!

Sep 262013

Sabayon was one of my favorite desserts at LeRuth’s. This is a recipe from Masson’s restaurant that taste just like I remember from LeRuth’s. It is a sweet custard dessert. It is great for a dinner party because it has to be made in advance.

6 eggs, separated

3/4 cup Sugar

3/4 cup Cream Sherry

3/4 cup Heavy Cream, whipped

1 teaspoon Vanilla

Beat the egg yolks with sugar until creamy. Add sherry and cook in a double boiler until thick, stirring occassionally. Pour into a bowl and cool 10-15 minutes. Fold in whipped cream, add vanilla. Fold in stiffly beaten egg whites. Divide into 6 small ramekins or custard cups; chill 2-3 hours.


Sep 232013

Shrimp Remoulade was one of the few cold appetizers you could find at LeRuth’s. Not only did you have shrimp and lettuce covered with the sauce, you also had a hard boiled egg. It was a great dish but most people who dined at LeRuth’s ordered Crabmeat St. Francis.

3/4 cup Creole Mustard

2 tablespoons Paprika

1 cup Corn Oil

1/4 cup chopped Onion

1/2 cup chopped Celery

2 tablespoons chopped Parsley

1/2 teaspoon Sugar (optional)

Tabasco to taste

Mix well and refrigerate.


Sep 192013

Here is the recipe for LeRuth’s signature salad dressing. Chef Leruth created the Seven Seas salad dressings, but this dressing was one of his finest creations.  I would say that roughly 80% of the salads left the kitchen with avocado dressing. So here is the recipe so you can recreate it at home.

1 mashed ripe Avocado

1 1/2 cups Mayonnaise

1 Lemon, juice only

1 toe Garlic, chopped

1 teaspoon Salt

1/4 teaspoon crushed Black Pepper

1/2 teaspoon Anchovy Paste

1/4 cup Whipping Cream

Mix well and Refrigerate


Look for Creole Cajun Chef’s Creole Shake to be available on my website,, in November.

Sep 162013

Delmonico Restaurant opened in 1895. The restaurant was opened by Anthony Commander, whose brother opened Commander’s Palace a decade before. Anthony LaFranca bought the restaurant in 1911. It hit its peak in tht 1960’s when LaFranca’s duaghters, Angie Brown and Rose Dietrich, took over. In 1998, Emeril Lagasse bought the restaurant. He changed the way Delmonico looked and cooked. Here is a recipe from before Emeril became owner. With eggplants in season right now, here is a dish that was one of Delmonico’s specials.

2 Eggplants, peeled and cut into large dice

2 tablespoons Butter

1 medium Onion, chopped

2 ribs Celery, chopped

1 cup small peeled Shrimp

1/2 lb Claw Crabmeat, cleaned

1 Tomato, chopped

1/4 teaspoon Tabasco

1/4 teaspoon Worcestershire Sauce

1/4 teaspoon Marjoram

3 sprigs Parsley leaves, chopped

1/2 teaspoon Lemon Juice

1/2 teaspoon Salt

1/4 cup Breadcrumbs

Preheat oven to 350 degrees.

Bring a large pot of water to a rolling boil and drop the eggplant in for about 2 minutes. Remove and drain.

Heat the butter in a large skillet and saute onion, celery and shrimp until the shrimp turn pink. Add all other ingredients except the breadcrumbs and cook, stirring very lightly, until everything is heated through.

Load the mixture into a baking dish and top with the breadcrumbs are toasty.


Look for Creole Cajun Chef’s Creole Shake to be available in November.

Sep 122013

On Tuesday, the gold letters that spelled out Brennan’s was removed from the building that housed the restaurant. There is work being done to prepare the building for a new restaurant. There is still no word on the reopening of Brennan’s in another location. So, here is another recipe from their kitchen.

4 Veal Escalopes, 4 to 6 ounces each, lightly pounded

All Purpose Flour for dusting

3 tablespoons Butter

4 ounces Lump Crabmeat, picked over to remove any shell and cartilage (Blanched Crawfish Tails can be subsituted)

1 cup Bernaise Sauce (See blog post dated 7/28/2011)

Salt and Black Pepper

Season the veal on both sides with salt and pepper, then dust with flour. Melt the butter in a large saute pan and cook the escalopes over moderately high heat about 3 minutes per side. Add the crabmeat to the pan and cook for 1 to 2 minutes until warmed through.

Place the veal escalopes on four serving dishes and top with crabmeat and bernaise sauce.


Sep 092013

40 years ago today, my life changed forever. On 9/9/1973, my father passed away. I had just celebrated my 11th birthday. Not a day goes by that I wonder how might my life had been different if he lived a longer life. So to honor him today, here is the Food Netowrk’s recipe for a Boston Cream Pie. My father was born and raised in Boston. This is one of their iconic dishes.


  • 1 cup plus 2 tablespoons sifted cake flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup cooking oil
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • Pastry cream, recipe follows
  • Ganache, recipe follows

Pastry Cream Filling:

  • 2 cups whole, 2 percent fat, or 1 percent fat milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped out
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon unsalted butter


  • 8 ounces semisweet chocolate
  • 1 cup heavy cream, boiling


Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.


I am expecting to have my Creole Shake Spice Blend available in November.

Sep 052013

Here is the recipe for one of Galatoire’s popular appetizers, Crabmeat Maison. In other restaurants, this dish is known as Crabmeat Ravigotte. Maison is French for House. So naturally, this is definitely one of their specialities.

2 large Egg Yolks

2 tablespoons Red Wine Vinegar

1 tablespoon Creole Mustard

1 teaspoon fresh Lemon Juice

1 cup Vegetable Oil

1/4 cup Capers, drained

1/4 cup chopped Green Onions, green and white parts

1 tablespoon Curly Parsley, chopped

Salt and Fresh Ground White Pepper to taste

1 pound Jumbo Lump Crabmeat, cleaned

1 head Icerbery Lettuce, washed, dried and cut into thin ribbons

2 medium Vine-Ripened Tomatoes, cored and cut into 6 1-inch slices

Fresh Chopped Parsley for garnish

Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes.  With the processor running, add the oil slowly in a thin stream and process until emulsified. (Note: it will not completely mix.)

Transfer to a large mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper. Refrigerate for 2 to 4 hours.

Just before serving, gently fold in the crabmeat, taking care not to break the lumps.

Divide the lettuce among 6 serving plates and top with a slice of tomato. Spoon the crabmeat on top of the tomato slices. Garnish with fresh chopped parsley and serve.


Sep 022013

Today is officially the last day of Summer.  Children are returning to school. Today most people are having their last big BBQ.  New Orleans is not known for their BBQ.  However, one of New Orleans best known dishes is BBQ Shrimp. Here is one of the top three recipes, Emerils. Happy Labor Day!

  • 3 pounds large Gulf shrimp, in their shells
  • 2 tablespoons Creole seasoning
  • Cracked black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped onions
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 2 cups water
  • 1/2 cup Worcestershire sauce
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 2 tablespoons butter
  • Traditional southern Biscuits, recipe follows
  • 1 tablespoon chopped chives


Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.