May 292014
 

This is a twist on the popular Shrimp & Grits. Emeril has substituted Louisiana crayfish for the shrimp. The dish is even better if the crawfish are leftover from your last boil.

1 pound peeled Crawfish tails

Salt

Cayenne

2 tablespoons Olive Oil

1 cup chopped Onions

1 tablespoon chopped Garlic

2 cups Beef Stock

3 cups Half and Half

1 1/2 cups quick-cooking white Grits

1/2 cup freshly grated Parmegiano-Reggiano Cheese

In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Sauté for 2 minutes, or until the onions are soft. Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.

Enjoy!!!

 

May 262014
 

Happy Memorial Day! Today is the day that we remember all of the Veterans who served our country. Thanks to our Veterans who protected our country.

Today is also the unofficial first day of Summer. Across th1e country, people everywhere will be lighting up their grills. Here is a great dish to grill today. It is so popular at Mr. B’s, the recipe is often requested.

1 cup Honey

1/2 cup finely grated fresh Ginger

1/2 cup firmly packed light brown Sugar

1/2 cup Soy Sauce

1/2 cup Siracha sauce

1/4 cup Sesame Oil

2 tablespoons minced Garlic (about 6 cloves)

1/4 cup minced fresh Chives

4 center cut Pork Chops (each about 3 inches thick and 12 ounces)

Prepare grill.

In a bowl, whisk together honey, ginger, brown sugar, soy sauce, Siracha, sesame oil, garlic, and chives.

Grill chops until an instant-read thermometer inserted in center registers 155 degrees. Serve pork chops drizzled with honey ginger barbecue sauce.

Enjoy!!!

May 222014
 

Jambalaya is one of Louisiana’s signature dish. It is one of my favorites. Mr. B’s created Pasta Jambalaya. So, here is Emeril’s twist on this classic

1 tablespoon Olive Oil

1 cup chopped Yellow Onions

1/2 cup chopped Green Bell Pepper

1/2 cup chopped Celery

1 1/2 teaspoon Salt

1/8 teaspoon freshly ground Black Pepper

1/2 teaspoon Cayenne

1/4 pound Andouille or other smoked sausage, cut crosswise into 1/4-inch-thick slices

1/4 pound boiled Ham, cut into small dice

1 tablespoon chopped Garlic

1/2 cut peeled, seeded, and chopped vine-ripened Tomato

6 cups Milk

2 cups quick-cooking White Grits

1/2 pound medium-sized Shrimp, peeled and deveined

1/4 cup chopped Green Onions or Scallions (green part only)\

1/4 pound sharp White Cheddar Cheese, grated

In a large, heavy pot, heat the olive oil over medium-high heat. Add the onions, bell pepper, celery, salt, black pepper, and cayenne. Cook, stirring, until the vegetables are soft and lightly golden, about 4 minutes. Add the sausage and ham and continue to cook, stirring occassionally, for 2 minutes, Add the garlic and tomato and cook for 2 minutes. Add the milk and bring to a boil. Reduce the heat to medium and stir in the grits. Stir for 2 minutes, then add the shrimp. Cook, stirring, until the grits are tender and creamy, 7 to 8 minutes. Stir in the green onions, then add the cheese and stir until it is completely melted, about 30 seconds.

Enjoy!!!

 

May 192014
 

Now that grilling season is here, this is a great item to serve with anything off the grill, or stove. I’m sure that when most people think of Garlic Bread, they don’t think of Commander’s. But this is the best Garlic Bread in New Orleans.

 

1 poor boy loaf of French bread

3 sticks softened Butter

1 medium head fresh Garlic, chopped

4 Tbs. dried Dill (or 1/2 cup fresh Dill)

1/2 cup finely grated Parmesan Cheese

 

Preheat the oven to 375 degrees.

1. Slice the poor boy loaf crosswise into two equal pieces, and then from end to end.

2. Heat 2 Tbs. of the butter in a skillet over medium heat until it melts. Add the chopped garlic and cook until you can smell the aroma of the garlic.

3. Put the remaining butter into a bowl and stir in the garlic butter from the skillet and the dill.

4. Spread the butter mixture very generously across the open face of the poor boy bread. Sprinkle the parmesan cheese over the bread.

5. Put the bread on a baking pan and into the oven until it browns around the edges and the aroma is driving you wild with desire.

6. Cut the bread crosswise into crescents about an inch thick, and serve very hot.

Enjoy!!!

May 152014
 

Here is one of my favorite entrees from Antoine’s, the country’s oldest family-run restaurant. Currently run by the fifth generation of the Alciatore family, this french Quarter restaurant is still going strong. This dish should be called Trout in White Wine Sace au Gratin. There is a cheese topping that is put on the fish before it is served.

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 Fish Veloute Sauce ( recipe below)

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

Water

3 tablespoons grated Swiss Cheese

3 tablespoons grated Romano Cheese

3 tablespoons grated Mozzarella Cheese

1/4 cup Breadcrumbs

 

Poach 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 the poaching liquid, drain and place on serving dishes.

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

Veloute Sauce

2 tablespoons Butter

2 tablespoons Flour Salt and ground White Pepper

1 1/2 cups warm Fish or Chicken stock

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 totaste. Remove from the fire and dot the top of sauce with a few pieces of butter to prevent a film from forming.

Enjoy!!!

May 122014
 

Most people shy away from chicken dishes when they go out to eat. You can miss out on a great dish. Here is a classic dish from Galatoire’s.

4 Ripe Tomatoes

1 Fryer Chicken, cut into 8 pieces

2 teaspoons Salt plus additional to taste

Freshly Ground Black Pepper to taste

2 tablespoons Salted Butter

1 Celery Stalk, diced (about 1/2 cup)

1 small Green Bell Pepper, diced (about 1 cup)

1/4 cup Tomato Paste

1 Bay Leaf

1 teaspoon Cayenne Pepper

1 teaspoon Hot Paprika

3 cups Chicken Stock

3 cups Steamed White Rice

1/4 cup chopped Curly Parsley, for garnish

Preheat oven to 400 degrees. Bring 1 quart of water to a boil in a medium saucepan.

Blanch the tomatoes in the water about 1 minute, just until the skin breaks. Remove the hot tomatoes from the water and drain. Allow them to cool for 10 minutes, then pull off the skin and discard it. Seed and coarsely dice the tomatoes, then set them aside.

Rinse the chicken pieces and dry them thoroughly. Season the chicken gererously with salt and black pepper and bake on a rimmed baking sheet for 30 minutes until golden brown, turning the peices after 15 minutes.

While the chicken is baking, begin making the Creole sauce. Melt the butter in a large stockpot over high heat. Add the celery, bell pepper, and tomatoes and saute for 7 to 10 minutes, until the tomatoes are nearly dissolved and the vegetables begin to carmelize. Reduce the heat to medium and add tomato paste, bay leaf, 2 teaspoons salt, the cayenne pepper, and paprika. Allow the mixture to simmer for an additional 3 to 4 minutes. Add the chicken stock, raise the heat to high-medium, and bring to a boil. Reduce the heat to medium and cook for 20 minutes, or until the sauce is slightly thickened.

Remove the chicken from the oven and add the pieces to the pot of creole sauce. Simmer the chicken and sauce together for 5 minutes.

Serve the chicken creole with the steamed white rice and garnish with parsley.

Enjoy!!!

 

May 082014
 

Here is a great dish to serve Mom for breakfast on Mother’s day. Happy Mothers Day Mom!

2 pounds frozen Hashbrown Potatoes

1/2 cup Margarine, melted

2 teaspoons Black Pepper

Salt to taste

1/2 cup Onion, chopped

1 can Cream of Chicken Soup

1/4 cup Milk

10 ounces American Cheese, grated

 

Partially defrost potatoes. Toss with melted margarine, salt and pepper. Add remaining ingredients. Place in casserole dish. Mix 2 cups crushed Corn Flakes amd 1/4 cup melted Margarine. Spread on top of casserole. Bake at 350 degrees for 45 minutes.

Enjoy!!!

 

May 052014
 

Happy Cinco de Mayo. This day is celebrated more in the U.S. than in Mexico. Today in 1862, Mexican forces defeated the French in the city of Puebla. Here is a New Orleans twist on the enchalada.

1 Onion, chopped

1 tablespoon Butter

1/4 pound Fresh Crabmeat

1/4 pound Shrimp, cooked and coarsely chopped

1/4 pound Crawfish Tails, coarsely chopped

8 ounces Colby Cheese

6 (10 inch) Flour Tortillas

1 cup Half & Half

1/2 cup Sour Cream

1/4 cup Butter, melted

1 1/2 teaspoon dried Parsley

1/2 teaspoon Garlic Salt

Preheat oven to 350 degrees.

In a large skillet, sauté onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in the seafood. Shred the cheese and mix half of it into the seafood. Place a large spoonfull of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13 inch baking dish.

In a saucepan over medium-low heat, combine half & Half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchaladas, and sprinkle with remaining cheese.

Bake for 30 minutes

Disfrutar!!!

May 012014
 

Today would have been my mother’s 91st birthday. It is hard to believe that she has been gone for 11 years. To say that she is greatly missed is an understatement. My love of cooking comes from her. So what better way to honor her by posting one of her recipes. This is a good New Orleans side dish, using sweet potatos.

1 1/4 cups Sugar

1 1 pound can mashed Sweet Potatoes

1 stick Butter, room temperature

2 large Eggs, room temperature

1 1/2 cups Flour

1 cup Milk

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/4 teaspoon Salt

1/2 cup Raisins, chopped

1/2 cup Pecans or Walnuts, chopped

Topping

2 tablespoons Sugar

1/4 teaspoon Cinnamon

For the Topping

Mix sugar and cinnamon. Set Aside

For the Muffins

Preheat oven to 400 degrees. Grease muffin pan or use paper liners. Beat sugar, sweet potatoes, and butter until smooth. Add egge. Beat well. Sift flour, baking powder, spices, and salt. Add alternating with milk to potato mixture. Do Not Overbeat. Fold in raisins and nuts. Spoon into muffin cups and sprinkle with topping. Bake 25 to 30 minutes. Serve warm.

Enjoy!!!