Apr 282014

For some reason, I can’t get chicken off my mind. So here is another recipe from the closed Brennan’s. This is their version of Chicken Creole.

1 large Egg

1/4 cup Milk

4 whole boneless, skinless Chicken Breast

All- Purpose Flour for dredging

1 cup Seasoned Bread Crumbs

1/4 cup (1/2 stick) Butter

Salt and Black Pepper

2 cups Grillade Sauce (see below)

In a shallowbowl or pan, beat the egg with the milk. Season the chicken breasts on both sides with salt and pepper, then dredge them in flour. Dip the breasts in the egg wash, then coat with bread crumbs.

Melt the butter in a large sauté pan and cook the breasts over moderately high heat about 5 minutes per side until golden brown and crispy. Place a breast on a plate and spoon grillade sauce ovet the chicken and serve.

Grillade Sauce

1/2 cup Olive Oil

1/2 cup chopped Onion

1/2 cup chopped Scallions

3 Garlic Cloves, finely chopped

1 1/2 cups chopped Green Bell Pepper

1/2 cup chopped celery

1 Bay Leaf

1 1/2 teaspoons Italian Seasoning

4 ripe Tomatoes, diced

1 tablespoons Worcestershire Sauce

2 tablespoons Tomato Paste

1 quart Beef Stock

2 tablespoons Cornstarch

1/4 cup Water

2 tablespoons chopped fresh Parsley

Salt and Black Pepper

Heat the olive oil in a large saucepan, then sauté the onions, scallions, garlic, bell pepper, and celery in the hot oil until tender. Stir in the bay leaf, Italian seasoning, tomatoes, Worcestershire, and tomato paste. When the mixture is well blended, add the beef stock and cook for 5 minutes, stirring frequently. In a small bowl, blend the cornstarch with 1/4 cup water. Stir the liquid cornstarch into the sauce, then add the parsley. Season with salt and black pepper to taste and cook over medium high heat until the sauce is reduced by about one fourth. Before serving, remove the bay leaf.

Please pray for the area of Arkansas that has damage from last night’s deadly tornado.



Apr 242014

Chef Gunter Preuss was one of the original chef’s at the First Chef’s Charity for Children. He has appeared every year until this year, when he has retired. His first restaurant was the Versailles on St. Charles Ave. When the Uptown restaurant boom of the 80’s started, it put a dent into the Versailles. In 1983, Gunter bought Broussard’s in the French Quarter. The Versailles closed in 1985. He retired last year, selling Broussard’s. This recipe was served to Pope John Paul II when he visited New Orleans in 1987.

2 tablespoons fresh Butter

2 tablespoons sliced Green Onions

1 tablespoon minced dry Shallots

2 tablespoons minced Garlic

1/2 cup White Wine

juice of 1/4 Lemon

1 3/4 cups medium Bechamel Sauce

1 1/2 tablespoons fresh Dill (1 tablespoon dried)

1 1/2 pounds fresh boiled Crawfish tails

Salt to taste

pinch Cayenne Pepper

Fresh Grated Parmesan Cheese

Sauté onions, garlic, and shallots in butter for 2 minutes without browning. Add white wine and lemon juice, reduce by one half. Add bechamel sauce and dill and reduce by another third. Add crawfish tails and simmer 10 minutes. Salt to taset and add a pinch of cayenne pepper.

To serve, put in ramekins or small sea shells, sprinkle with freshly grated Parmesan cheese and bake in a 350 degree oven until cheese is gloden. Garnish with a boiled crawfish and serve.

Bechamel Sauce

2 ½ tablespoons Butter

2 tablespoons All-purpose Flour

2 cups Milk

1 teaspoon Salt

1/4 teaspoon freshly grated Nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use


Apr 212014

I had a great time boiling crawfish with our friends J and Caro Ferguson. Friday night, I will be cooking most of the remaining tails for the four of us. With my wife being out of town, I will use some of the crawfish for this recipe. I will post pictures tomorrow.

2 tablespoons extra virgin Olive Oil
3 Shallots, minced
3 cloves Garlic, minced
leaves from 3 stems Thyme, minced
leaves from 3 stems Rosemary, minced
1 cup Dry White Wine
2 cups Heavy Cream
Salt and freshly ground Black Pepper, to taste
8 ounces Louisiana Crawfish tails
1 package of your favorite Gnocchi, cooked according to package direction

Heat the oil in a large saucepan set over medium-high heat. Add the shallots, garlic, thyme, and rosemary and cook until shallots are translucent, about 6 minutes. Add the white wine and increase the heat to high.

Cook until liquid is reduced by half, about 5 minutes. Add the cream, reduce the heat to low, and cook until cream is reduced, about 10 minutes.

Add the crawfish tails and cook until heated through, about 4 minutes. Season with salt and pepper. Toss with gnocchi and serve.


Apr 172014

Sunday will be my first crawfish boil of the season. I am already thinking of ways to use the leftover tails, if there are any. Here is another recipe from Brennan’s that uses crawfish.

½ cup (1 stick) Butter, divided

¼ cup Shallots, finely chopped

½ cup chopped Scallions

1 cup sliced Mushrooms

1 pound blanched Crawfish Tails

1 cup Champagne

1 cup Heavy Cream

4 Salmon fillets, about 5 ounces each

All-purpose Flour for dredging

Salt and White Pepper

Melt ¼ cup butter in a large sauté pan and cook the shallots, scallions and mushrooms over medium heat about 5 minutes until tender. Stir in the crawfish and cook until the crawfish tails curl tightly. Pour in the champagne and bring the mixture to a gentle boil. Add the cream and season with salt and white pepper to taste. Remove pan from the heat and finish the sauce with 2 tablespoons butter.

Season salmon on both sides with salt and pepper, and then dredge in flour. Melt the remaining 2 tablespoons butter in a large skillet and cook the salmon about 6 to 8 minutes per side until the fish is flaky but not dry.

Transfer the salmon fillets to four plates, top with crawfish sauce and serve.


Apr 142014

Last week, I saw an article on Facebook saying that Ralph Brennan will be opening his new restaurant, where Brennan’s was, around Labor Day. There is no name for the restaurant at this time. He said he would like to name it Brennan’s but has a second choice in mind.

8 cups Water

2 teaspoons Salt

2 tablespoons Olive Oil

1 pound Capellini Pasta

6 whole boneless, skinless Chicken Breast

3 tablespoons Butter

1 pound diced Tasso

2 teaspoons chopped Garlic

3 cups Heavy Cream

1 bunch Scallions, coarsely chopped

Salt and Pepper

Bring 8 cups of water to a boil, along with 2 teaspoons salt and the Olive Oil. Place the pasta in the water and when the liquid returns to a boil, cook for 5 minutes, stirring occasionally. Drain the pasta, then plunge the noodles into a container of cold water: let sit for 5 minutes, then drain.

Cut each chicken breast into 4 pieces. Melt the butter in a large skillet, and sauté the chicken pieces over medium heat for several minutes. Add the tasso and garlic, then cook for another 5 minutes. Stir the cream and scallions into the mixture, reduce the heat, and simmer the sauce for 10 minutes. Season to taste with salt and pepper.

Toss the drained pasta in the sauce and serve.


Apr 102014

Willie Coln was another chef featured the the series The Great Chefs of New Orleans. He was the executive chef of the Royal Sonesta Hotel. In the summer of 1976, he left to open his German restaurant on the West Bank in Gretna ( in a building owned by Warren Leruth). Not only did he offer German food, his sous chef Cecil Palmer cooked Caribbean dishes. After the oil bust of the early 1980’s, he sold his business and went to work for the Inter-Continental Hotel, where he developed this dish.

2 tablespoons Butter

1 tablespoon chopped French Shallots

1 teaspoon chopped Garlic

1 tablespoon chopped Green Onions

1 pound Crawfish Tails

1 oz Brandy

2 tablespoons peeled, seeded and chopped Fresh Tomato

½ cup Crawfish Stock

2/3 cup Whipping Cream

¼ teaspoon Salt

1/8 teaspoon Cayenne

4 sheets Puff Pastry Dough, 3-inch square

1 Egg Yolk, beaten

Preheat oven to 400 degrees.

Melt the butter over medium heat in a medium skillet until it bubbles. Sauté the shallots, garlic, and green onions until limp. Add the crawfish tails and sauté until heated through. Carefully pour the brandy over the skillet contents and touch a flame to it. When the flames die down, stir in the tomato and the crawfish stock and bring to a boil. Stir in the whipping cream, salt, and cayenne and heat through (but do not boil). Adjust seasonings and remove from heat. Spoon into small ramekins. Top each ramekin with a piece of the puff pastry. Push it down around the sides to form a cap. Brush pastry with egg and bake until the top browns lightly.

Serves 4


Apr 072014

We just had the carpet in my office changed. It gave me the opportunity to look over my cookbooks. I stumbled over the Great Chefs series from PBS. When I opened the Great Chefs of New Orleans, this is the first recipe featured. I also found a video of this recipe being demonstrated by Mr. Leruth on Youtube. Here is  another recipe from the most talented chef I have ever met.


1 1/2 pound Shrimp, without heads

1 quart Water , with 1/4 cup Salt and Ice.

2 quarts Water boiling.

Put shrimp into boiling water. When water returns to a boil, drain shrimp  and plunge into salted ice water. Peel and devein shrimp and serve on lettuce with remoulade sauce.

Remoulade Sauce

2 tablespoons Paprika

3/4 cup Creole or Dijon Mustard

2 tablespoons Ketchup (if not using creole mustard)

2 tablespoons Horseradish (if not using creole mustard)

1/2 cup Celery Hearts, finely chopped

1/4 cup Onion, chopped

1 teaspoon Sugar

1 teaspoon Tabasco

2 tablespoons Parsley, chopped

1 cup Cottonseed or Corn Oil

Mix together all ingredients except the oil. Drizzle in oil to make an emulsified sauce. The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.


Apr 032014

As the oyster season winds to an end, here is one more recipe. This dish is one of the popular appetizers at the Red Fish Grill. The oysters are more like Buffalo Wings instead of BBQ Shrimp.


Canola Oil, for deep frying

2 cups Seasoned Flour

36 medium-to-large Oysters,* drained

1 cup Blue-Cheese dipping sauce or salad dressing

Heat the oil in a deep fryer to 350°F, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350°. Place the seasoned flour in a large mixing bowl. Once the oil has almost reached 350°, drain any excess oyster liquor from a batch of the oysters and dredge them in the seasoned flour. Carefully slide the oysters into the oil. (As the cold oysters come in contact with the hot oil, it may momentarily bubble up in the pan.) Fry the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat to dredge and fry the remaining oysters. As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to coat well. Serve while still warm.


BBQ Sauce

1/4 cup plus 2 tablespoons mild-flavored Louisiana Pepper Sauce, such as Crystal brand

1 tablespoon Clover Honey

6 tablespoons Clarified Butter

Combine the hot sauce and honey in a blender. Set aside. In a very small saucepan, heat the clarified butter to 140°F over medium heat, using a frying thermometer to access temperature. You may also heat the butter in a microwave oven in a small microwaveable bowl. (If you just prepared the clarified butter and it’s still over 140°, you don’t need to cool it to 140°.) Promptly turn the blender to low speed and slowly pour the 140° butter in a thin steady stream through the hole in the blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl and set aside.


Blue Cheese Dipping Sauce

4 ounces Stilton or other good-quality blue cheese, crumbled

3/4 cup Mayonnaise, preferably homemade

2 tablespoons Buttermilk

2 tablespoons Sour Cream

1 tablespoon distilled White Vinegar

1 1/2 tablespoons Vegetable Oil

1 tablespoon minced flat-leaf (Italian) Parsley leaves

1/8 teaspoon kosher Salt

1/8 teaspoon freshly ground Black Pepper

Combine all the ingredients in a medium-size mixing bowl, blending well with a whisk. Serving Suggestion: Before using the dipping sauce, refrigerate it in a covered container at least four hours or overnight to let the flavors develop, then season with more kosher salt and pepper if desired. Keep refrigerated and use within four days.

Yields 1½ cups