Feb 272014

This dish is quick and simple, yet the light, fresh flavor is elegant enough for even the most discerning guest. Once you have the shrimp, the rest of the recipe comes together with ingredients common to most home kitchens

1 1/2 cups (3 sticks) plus 2 tablespoons Salted Butter, cut into small pieces

1/2 cup finely chopped Scallions (White and Green parts)

2 cups sliced Button Mushrooms

4 dozen large (21-25ct) Shrimp, peeled

1 tablespoon minced Garlic

1/2 teaspoon Cayenne Pepper

1 1/2 cups Dry White Wine

2 cups steamed White Rice

1/4 cup chopped Curly Parsley, for garnish

Melt 2 tablespoons of the butter in a large saute pan over high heat. Add the scallions and mushrooms and saute for 2 to 3 minutes, until the vegetables are tender. Add the shrimp, garlic, and cayenne and saute for 3 to 4 miutes, until the shrimp turn pink and begin to stick to the pan. Deglaze the pan with the white wine. Cook the mixture for 5 to 7 minutes, until the liquid is reduced by half. Add the remaining butter a few peices at a time, whisking constantly until all of the butter is incorporated into the sauce.

Using a ramekin or small cup, mold 1/2 cup portions of rice onto each of 4 dinner plates. Equally distribute the shrimp and sauce around the rice and garnish with parsley. Serve at once.

Feb 242014

This past weekend started the 13 consective days of Carnival parades in New Orleans. On the dining scene, one of the most sought after tables are at Galatoire’s in the French Quarter. Galatoire’s has never taken reservations for the downstairs dining room. People would start to line up on Monday to get a table for the Friday before Mardi Gras. In 2006, Galatoire’s started to auction off their downstairs tables, giving the money to local charities. So here is the recipe of the appetizer I would have if I had one of those tables.

4 sliced White Bread, toasted

1/4 cup Clarified Butter (to follow)

1/2 cup chopped Scallions (White and Green parts)

1/4 cup finely chopped Curly Parsley

1 pound Jumbo Lump Crambeat, cleaned

Salt and Freshly Ground White Pepper to taste

Cayenne Pepper to taste

1 cup Bechamel Sauce (to follow)

4 Egg Yolks

1/2 cup Seasoned Bread Crumbs

2 tablespoons grated Parmesan Cheese

8 Anchovy Fillets

Using a large round cookie cutter or an inverted glass, cut 4-inch circles from the centers of the toasted bread slices. Reserve the circles and discard the bread trimmings. Set Aside.

In a large sauté pan, heat 2 tablespoons of the clarified butter over medium-high heat and sauté the scallions and parsley for 3 minutes, or until tender. Gently fold in the crabmeat and continue to sauté until it is heated through. Season with salt, white pepper, and cayenne pepper. Fold in the bechamel sauce and cook for 4 to 5 minutes, until the mixture just begins to simmer. With a rubber spatula, gently fold in the egg yolks, 1/4 cup of the breadcrumbs, a 1 tablespoon of the Parmesan cheese. Continue to stir gently over low heat for 1 minute. Remove the pan from the heat and allow the mixture to rest for 2 minutes.

Preheat the broiler. Divide the mixture into 4 equal portions and form into balls. Place each of the balls on a toast circle and compress gently. Crisscross 2 anchovies across the top of each canape. Mix the remaining 1/4 breadcrumbs and 1 tablespoon parmesan cheese and sprinkle the canape evenly with the mixture. Drizzle with the remaining 2 tablespoons clarified butter and place under a broiler until golden brown. Serve immediately.

Clarified Butter

1 pound Salted Butter

In a saucepan over low heat, melt the butter. Remove the pan from the heat and let the butter stand briefly. Skim the milk solids off the top and discard. Strain the butter to remove the remaining sediment. Reserve in a warm place until ready to use, or refrigerate for later use.

This will keep seladed and refrigerated for up to two weeks.

Bechamel Sauce

2 cupe Whole Milk

1 cup (2 sticks) Salted Butter

1/2 cup All-Purpose Flour

In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, whisking constantly over low heat to make a blond roux. Slowly incorporate 1 cup of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes, until the mixture becomes paste-like in consistency. Slowly incorporate the remaining milk and whisk until smooth.

Makes 2 1/2 cups.


Feb 202014

This dish was an attempt to recreate the Spanish dish paella, while

New Orleans was under Spanish rule. Jambalaya, as well as Gumbo,

was made with whatever the cook had leftover from previous meals.

Jambalaya can be made with any meat. This is one of my childhood

favorite meals and one of the first I learned to cook.

Creole Sausage Jambalaya

1 pound Andouille Sausage (or any Sausage), cut into bite size pieces

1/3 cup Chopped Onions

¼ cup Chopped Celery

¼ cup Chopped Green Bell Pepper

¼ cup Chopped Garlic

2 Tablespoons Olive Oil

1 quart Beef Broth

1 quart Chicken Broth

1 8oz can Tomato Sauce

2 cups Long Grain Rice

2 tablespoons Salt

2 tablespoons Basil

2 tablespoons Oregano

2 tablespoons Creole Seasoning Blend

1 tablespoon Paprika

Over medium heat, cook sausage, onions, celery, bell

pepper, and garlic in olive oil. Add broth, tomato sauce and dry seasonings. Bring

to a boil. Add rice. Cover and lower heat to low. Cook until all of the

liquid is absorbed, about 20-25 minutes.



Feb 172014

For Valentine’s Day, I cooked Crabmeat St. Francis for an appetizer. I wondered how it would taste if it were made with crawfish. Last night, I cooked Crawfish St. Francis. It is every bit as good as crabmeat. My wife thinks it is better with the crawfish. Make both and you chose.

3 tablespoons Butter

1 small Green Onion, finely chopped

1 large clove Garlic, finely chopped

3/8 cup Yellow Onions, finely chopped

3/8 cup Celery Hearts, finely chopped

1 sprig fresh Thyme, finely chopped

½ teaspoon Salt

Pinch of Celery Seed

1/8 teaspoon Cayenne Pepper

1/8 teaspoon White Pepper

1/8 teaspoon Black Pepper

2 Bay Leaves

3/8 cup Flour

1 pint Heavy Cream gently boiling

1 cup Seafood Stock gently boiling

1/8 cup Chablis wine

1 tablespoon fresh Parsley chopped

2 Egg Yolks

1 pound Crawfish Tails

Seasoned Bread Crumbs

6 tablespoons melted Butter

6 casserole dishes

In a deep sauté pan, heat the butter. Add the green onion, garlic,

onion, celery heart, and all spices. Stir in the flour and make a

vegetable roux, stirring continuously. Allow to cook over low heat

for 5 minutes. Add the boiling cream, seafood stock and wine. Bring

to a boil. Reduce and simmer 15 minutes, then add the parsley. On

low heat, stir in the yolks. Remove from direct heat and stir well.

Keep warm. Preheat oven to 400 degrees. Divide the crawfish into

the casserole dishes. Cover with approximately ½ cup of sauce

and bake until bubbly and browned, about 12-15 minutes. Sprinkle

breadcrumbs on top and spoon 1 tablespoon melted butter over each

dish. Serve immediately.


Feb 132014

Here is another great Valentine’s dessert/gift idea. I find that the best nut to use with white chocolate is the macadamia nut. It just has the perfect flavor to compliment white chocolate, but feel free to use whatever you like.

6 ounces White Baking Chocolate , chopped

6 tablespoons Butter

2 Eggs

1/4 cup Sugar

1 cup All-Porpose Flour

1/2 teaspoon Vanilla

1/2 cup chopped Macadamia Nuts

2 Ounces White Baking Chocolate, chopped

Preheat oven to 350 degrees. Grease a 8x8x2 inch baking pan or line with foil, set aside. In a small saucepan, combine the 6 ounces white chocolate and the butter. Cook and stir over low heat until melted. Cool for 10 minutes. Add eggs and sugar. Beat with a wooden spoon until combined. Add flour and vanilla, stir just until smooth. Stir in macadamia nuts. Spread batter in the prepared baking pan. Bake about 25 minutes or until top is lightly brown. Immediately sprinkle with the 2 ounce white chocolate. Let stand until chocolate is melted; spread over uncut brownies. Cool in pan on a wire reack. Cut into brownies.


Feb 102014

Valentine’s Day is Friday. I know it is a day for most couples to dine out. My wife perfers a nice quiet dinner for two at home. So, here is an idea for dessert or a gift. I have always perfered White Chocolate to Chocolate. I think that Valentine’s Day is a great occasion to make something special for someone special.

1 1/2 cups Sugar

3/4 cup firmly packed Brown Sugar

1/2 cup Butter

1/2 cup Milk

1 1/2 cup Pecans

2 (1 ounce) White Chocolate Baking Squares

Combine all ingredients. Cook low, stirring constantly until sugar and butter melts. Bring to a boil and increase heat to medium. Continue to stir constantly for 3 minutes or until a Candy Thermometer reaches 230 degrees. Remove from heat and beat with a wooden spoon until mixture begins to thicken. This may take up to 5 minutes. Working rapidly, drop by spoonfuls onto wax paper coated with cooking spray.


Feb 062014

This recipe is in honor of my 1000 Twitter follower, Antoine’s. Opened in 1840, Antoine’s is the oldest family-run restaurant in the country. One of the most famous New Orleans dishes was invented here, Oysters Rockefeller. Here is the recipe for my favorite entree at Antoine’s. Most people do not like Cheese with Fish. I consider this fish topped with Seafood au Gratin.

1 cup raw Oysters in their own water

2 tablespoons Butter

1/2 cup chopped Green Onions

3/4 cup raw peeled Shrimp

1 1/2 cups White Wine

1 1/2 cups Veloute Sauce (recipe to follow)

Salt and Cayenne Pepper

6 skinned Trout Fillets, 6 ounces each

1 Onion, sliced

5 whole Black Peppercorns

2 Bay Leaves

juice from 1 Lemon


3 tablespoons grated Swiss Cheese

3 tablespoons grated Romano Cheese

3 tablespoons grated Mozzarella Cheese

1/4 cup Breadcrumbs

Poach the oysters in their own water, strain and set aside.

Sauté the green onions in butter until they become limp. Add the shrimp and 1 cup of the white wine and bring to a boil. Blend in the fish Veloute Sauce and the cooked oysters and season to taste with salt and cayenne pepper. Keep warm.

Poach the trout fillets in a shallow pan with the sliced onion, 2 teaspoons salt, the whole black peppercorns, the remaining 1/2 cup white wine, the bay leaves, the lemon juice and enough water to cover. Bring the water to a boil then reduce to a simmer until the fillets are tender. Remove from poaching liquid, drain and place on serving dishes.

Spoon the sauce over the trout fillets. Mix the grated cheeses and breadcrumbs together and sprinkle this over the fish. Pass under a broiler flame to melt cheese and serve.

Serves 6

Veloute Sauce

2 tablespoons Butter

2 tablespoons Flour

Salt and ground White Pepper

1 1/2 cups warm Fish or Chicken Stock (or Chicken Broth)

Melt the butter and stir in the flour. Stir and cook until the mixture becomes foamy. Add the warm stock and bring to a boil. Turn fire down to a simmer and add salt and pepper to taste. Remove from the fire and dot top of sauce with a few pieces of butter to prevent a film from forming.

Makes 1 1/2 cups.


Feb 032014

Looking out of my window, I see ice hanging from the trees and bushes. With it still being so cold, I thought another soup recipe would hit the spot. People in New Orleans love eggplant. I think this is due to a large Italian population ( which I am one). Being in the middle of oyster season, here is a soup that uses those two popular ingredients, Eggplant & Oysters.

6 cups Chicken Stock or Broth

2 medium Eggplants, peeled and chopped (about 8 cups)

2 Celery Stalks, chopped

1 large Onion, chopped

Kosher Salt and freshly ground Black Pepper to taste

4 tablespoons unsalted Butter

4 tablespoons all-purpose Flour

1 1/2 pounds Oysters in their liquor

1 cup Heavy Cream

Makes about 10 cups

In a large pot combine stock, eggplant, celery, onion, salt & pepper and simmer, covered, about 45 minutes, or until eggplant is very soft.

Meanwhile, in a small saucepan melt butter over low heat. Gradually add flour and cook, stirring constantly with a wooden spoon, 6 minutes, or until roux is ivory in color and starts to give off a nutty aroma.

Add a third of the oysters to soup and cook 3 minutes. Puree soup in a food processor or blender and return to stove. Bring to a simmer. Stir in 1 cup of hot pureed soup into roux until well combined. Pour mixture back into pot with rest of soup and cook 10 minutes. Add remaining oysters and cream and simmer 5 minutes, or until hot. Adjust seasoning with salt and pepper as needed.