Jun 302014
 

French Statesman Georges Clemenceau (1841-1929) is credited with bringing France from the brink of defeat to victory in World War One. In part he did so by convincing the Allies to unify their efforts through the leadership of a supreme commander, previously unheard of among nations of the day. Equally unheard of was the amalgamation of chicken, fried potatoes, garlic, mushrooms, and canned peas into a single dish, as was achieved at Galatoire’s in the 1920s to delicious effect

1 fryer chicken, cut into 8 pieces
Salt and freshly ground white pepper to taste
1 gallon vegetable oil
2 baking potatoes
1/4 cup clarified butter (pg 248)
1 pound large button mushrooms, cleaned and sliced
3 tablespoons minced garlic
One 15-ounce can petit pois peas, drained
Chopped curly parsley, for garnish

Preheat the oven to 400 degrees F. Rinse the chicken and dry thoroughly. Season it generously with salt and pepper and bake on a rimmed baking sheet for approximately 30 minutes, until golden brown, turning the pieces after 15 minutes.

While the chicken is baking, heat the oil in a large heavy-bottomed pot to 350 degrees F. Peel the potatoes and dice them into 3/4-inch cubes. When the oil is hot, add the potatoes, about 1 cup at a time. The moisture content in the potatoes will make the oil boil up, so use a long-handled spoon when adding. Fry the potatoes in batches, about 7 to 9 minutes each batch, until golden brown, moving the cubes around with the spoon to ensure that all sides brown evenly. Remove the potatoes from the oil with a slotted spoon and drain on paper towels.

Heat the butter in a large sauté pan over high heat, then add the mushrooms. Cook the mushrooms for about 5 minutes, until tender. Add the garlic and the fried potatoes. Season with salt and white pepper and saute briefly to heat through. Add the chicken pieces and sauté for 3 to 5 minutes, until the flavors marry. Gently fold in the petit pois and cook until just heated through.

Divide the chicken Clemenceau among 4 dinner plates using a slotted spoon to drain any excess butter. Finish the dish by sprinkling each portion with chopped parsley. Serve immediately.

*Serves 6

Enjoy!!!

 

Jun 262014
 

It had been a couple of months since I have posted a dessert recipe. So here is one from LeRuth’s 20th Anniversary Cookbook.

Mix together 7 egg yolks, juice and rind from 4 oranges, juice from 2 lemons, 4oz Grand Marnier, 4oz white wine, 1 oz sugar.

Stir combined ingredients over a double boiler with a wire whip until it reaches a smooth, heavy consistency, about 15 minutes.

Remove from fire and let cool in ice box for about 15 to 20 minutes. Now fold in 3/4qt of unsweetened heavy whipped cream.

Let chill overnight. Serve.

Jun 232014
 

The property at 417 Royal St. has been busy. Just the other day, Ralph Brennan advertised that he was looking for managers for his new yet unnamed restaurant. My question, will he be serving breakfast? Breakfast at Brennan’s had been their tagline. It  you ate breakfast at Brennan’s, you did not need lunch. Here is one of their egg dishes. It is one of the few that does not include Hollandaise Sauce.

1/4 cup (1/2 stick) plus 1 tablespoon Butter

1/4 cup All-Purpose Flour

1 cup Milk

2 cups Heavy Cream

1 tablespoon Brandy

1 pound Lump Crabmeat, picked over to remove any shell and cartilage

8 Poached Eggs (See Eggs Benedict post 4/21/11)

Salt and White Pepper

Melt 1/4 cup butter in a medium saucepan and stir in the flour. Cook the mixture for 5 minutes over medium heat, then gradually whisk in the milk and heavy cream. Reduce the heat and simmer the sauce for 10 minutes, stirring frequently, until thickened. Stir in the brandy and season with salt and pepper to taste.

In a medium satue pan, melt the remaining tablespoon butter, then add the crabmeat and cook for 1 to 2 minutes over medium heat.

Spoon 1/4 cup hot crabmeat mixture onto each plate and top with 2 poached eggs. Spoon cream sauce over the eggs and serve.

Enjoy!!!

Jun 192014
 

I know that this is not a Creole or Cajun dish, but there has been a large Italian presence in New Orleans dating back to the 1880’s. Being born in an Italian family, there is actually a city named Centola in Italy, it is hard not having red sauce running thru my veins. So here is a version of one of my favorite Italian dishes, Lasagna.

 

 

IMG_0709[1]1 pound Ground Beef

1/2 pound sweet Italian sausage

1/2 cup finely chopped Onion

2 cloves Garlic, crushed

2 tablespoons Sugar

1 tablespoon Salt

1 1/2 teaspoons dried Basil leaves

1/2 teaspoon Fennel seed

1/4 teaspoon Pepper

1/4 cup chopped Parsley

4 cups canned Tomatoes (not drained) or 1 (2 lb. 3 oz.) can Italian style Tomatoes

2 (6 oz.) cans Tomato Paste

1 tablespoon Salt

12 curly Lasagna noodles

1 (15 oz.) container Ricotta cheese

1 Egg

1/2 teaspoon Salt

3/4 lb. Mozzarella cheese, thinly sliced or grated 1 (3 oz.) jar grated Parmesan cheese (3/4 c.)

 

Remove sausage meat from outer casings; chop the meat. In 5 quart Dutch oven, over medium heat, sauté sausage, beef, onion and garlic, stirring frequently, until well browned, 20 minutes. Add sugar, 1 tablespoon salt, the basil, fennel, pepper and half the parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water; mashing tomatoes with wooden spoon. Bring to a boil; reduce heat; simmer, covered and stirring occasionally, until thick, 1 1/2 hours. In 8 quart kettle, bring 3 quarts of water with a tablespoon of salt to a boil. Add lasagna, boil uncovered, stirring occasionally for 10 minutes. Drain and rinse under cold water. Dry lasagna on paper towels. Preheat oven to 375 degrees. In medium bowl, combine ricotta cheese, egg, parsley and salt; mix. In bottom of baking dish, spoon 1 1/2 cups sauce. Layer with six noodles, lengthwise and overlapping, to cover. Spread with 1/2 of ricotta mixture; top with 1/3 cheese. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan cheese. Repeat layering, starting with noodles and ending with sauce, sprinkled with Parmesan cheese. Spread with remaining sauce, top with rest of cheese and Parmesan cheese. Cover with oil. Bake 25 minutes, remove foil; bake, uncovered 25 minutes longer or until bubbly. Cool 15 minutes before serving.

Enjoy!!!

Jun 162014
 

Someone informed me that they can’t eat seafood and would I start posting more non seafood recipes. New Orleans is known for their seafood dishes. But you can also find plenty of non seafood dishes. So Cheryl, here you go.

2 cups White Onions (sliced)

1/2 cup Vegetable Oil (divided)

1 teaspoon Garlic Salt

2 eggs (beaten)

6 thin Pork Chops

1/3 cup Flour

1/2 cup fine Bread Crumbs

1/2 cup Butter

3 cups New Potatoes (boiled, peeled & sliced)

Salt to taste

Cook onions slowly in one fourth cup oil, approximately thirty minutes until limp but not brown. Set Aside.

Meanwhile, mix garlic salt into eggs, dip chops in flour then egg and coat with crumbs.

Saute chops in remaining oil over medium heat until brown on both sides. Lower heat and cook slowly until done.

Melt butter and gently saute potatoes until lightly brown.

Combine cooked onions and potatoes and season with salt.

Serve immediately with pork chops.

Enjoy!!!

Jun 122014
 

Slade Rushing has been named as the executive chef of the unnamed restaurant that is soon to open in the Brennan’s building. Slade and his wife Allison own MiLa restaurant. They have worked together in various restaurants around the country. Their MiLa restaurant is a combination of foods from their respective states, Mississippi and Louisiana. Here is a popular bar appetizer.

One 10-ounce jar red pepper jelly

1/4 cup Creole mustard or grainy mustard

1 tablespoon Champagne vinegar or white wine vinegar

Vegetable oil, for frying

2 cups all-purpose flour

3 scallions, thinly sliced

1 cup unsweetened shredded coconut

1 tablespoon baking powder

1 tablespoon sugar

2 teaspoons salt

1 teaspoon freshly ground pepper

One 12-ounce bottle amber beer

1 large egg, lightly beaten

1 1/2 pounds large shrimp, shelled and deveined, tails left on

 

In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. In a bowl, mix the flour with the scallions, coconut, baking powder, sugar, salt and pepper. Whisk in the beer and egg to form a thick batter. Working in batches, dip the shrimp in the batter (don’t shake off the excess) and fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain. Serve with the pepper jelly sauce.

Enjoy!!!

Jun 092014
 

Today is Worldwide Roux Day. Roux is a classic French technique dating back to the 1600’s. There is nowhere in the world where the roux is cooked as much as it is in Louisiana. So here is a repost from May 2011.

The starting point for many Creole and Cajun dishes is a roux. A

roux will make or break your dish. Roux is more than just a thickener.

It also adds flavor to your gumbos and other dishes. You must be very

careful with the roux. If you start smelling a burnt smell, throw it out.

Even if you think you got all of the burnt parts out, your finished dish

will still taste burnt. You also need to make sure you do not splash any

roux on you. It will leave a bad burn.

Equal parts Vegetable Oil or Butter and Flour

Heat oil in a pan over moderate to low heat. Add flour and stir until

smooth. Cook, stirring constantly, to the desired color. Roux should

be glossy in appearance. White Roux should be barely colored, or

chalky. Pale or Blonde Roux should be golden straw color, with a

slightly nutty aroma. Brown or Black Roux should be deep brown,

with a strong nutty aroma. Do not burn. Even if you slightly burn a

roux and think you have gotten the burnt pieces out, throw it away. The

burnt taste will be present in the finished dish. Add your seasonings

(onions, garlic etc.) before you add your liquid. Make sure your liquid

is room temperature or cool.

 

Jun 052014
 

Here is an excellent way to use leftover crawfish tails. This sauce is great as a topping for crabcakes and fish. If you reduce the sauce a little more, it makes a great pasta sauce. It is an adaption of the Cream of Crawfish sauce. The roasted garlic lends a nutty flavor to the sauce.

¾ cup Crawfish Tails, slightly chopped

2 tablespoons Creole Seasoning Blend

½ cup Minced Onions

1 tablespoon Worcestershire Sauce

2 cups Heavy Cream

3 tablespoons Roasted Garlic

2 tablespoons Butter, cut in to pieces

Coat crawfish wth Creole seasoning. Combine crawfish, onions

and Worcestershire sauce in a saute pan. Saute for 2 minutes. Add

heavy cream and roasted garlic. Reduce for 10 minutes. Remove from

fire. Add butter and stir until the butter is melted and incorporated.

Roasted Garlic

1 head of Garlic

1½ tablespoons Olive Oil

Preheat oven to 325 degrees. Cut about ½ inch of the top of the

garlic head. Cut the roots so that the garlic will sit flat. Remove most

of the skin from the garlic, but leave enough so that the cloves stay

together. Place the garlic in a small baking pan, drizzle the olive oil

over the top of the garlic and cover with foil. Bake for 1 hour. Allow

the garlic to cool before you handle it.

Enjoy!!!

Jun 022014
 

While Ralph Brennan has plans to reopen the building that used to house Brennan’s, he may be in a position to purchase the name and rooster logo of Brennan’s. A judge has ordered the sale of the assets and trademarks of Brennan’s Inc to be sold off to pay creditors. If Ralph is the highest bidder, he will gain the right to use the Brennan’s name. Here is another dish from the colsed restaurant.

1/4 cup (1/2 stick) Butter

2 pounds peeled and deveined medium Shrimp

3 cups sliced Mushrooms

1 teaspoon Basil Leaves

1/2 cup All-purpose Flour

2 cups hot Milk

2 cups Heavy Cream

1 cup chopped Scallions

1/2 teaspoon Salt

1/4 teaspoon White Pepper

1/4 cup dry White Wine

1 tablespoon chopped fresh Parsley

1/2 cup Sour Cream

 

Melt the butter in a large saucepan and saute the shrimp for 1 minute. Add the mushrooms, then stir in the basil and flour. Cook the mixture for 2 to 3 miuntes, stirring, then pour in the hot milk and cream. When well blended, add the scallions, salt, pepper, and wine. Reduce the sauce until thickened, stirring frequently.

Just before serving, fold in the parsley and sour cream; cook a few minutes over very low heat to warm the sauce.

Serve Shrimp Victoria over White Rice.

Enjoy!!!