Jul 282014

Sorry I did not post a recipe Thursday. My blog was down. With my blog issues and being swamped at work, I think this recipe would hit the spot.

The Sazerac is a New Orleans variation of an old-fashioned cognac

or whiskey cocktail, named for the Sazerac de Forge et Fils brand of

cognac that was the original prime ingredient. It is sometimes referred

to as the oldest known American cocktail, with origins in pre-Civil

War New Orleans. On June 23, 2008 the Sazerac was proclaimed the

official cocktail of New Orleans.

1 Sugar Cube

1½ ounces Rye Whiskey

¼ ounce Herbsaint

3 dashes Peychaud’s Bitters

1 Lemon Peel

Pack one Old-Fashioned glass with ice. In a second Old-Fashioned

glass, muddle the sugar cube and 3 dashes of Peychaud’s Bitters. Add

the rye whiskey to the sugar/bitters mixture. Empty the glass with the

ice in it. Pour the Herbsaint into the glass and swirl to coat the sides

of the glass. Discard any excess Herbsaint from the glass. The rye

mixture is then poured into the Herbsaint coated glass and the glass is

garnished with a lemon peel.


Jul 212014

Oranges are grown in Plaquemines Parish, which is south of New Orleans. While their crop would never rival Florida’s, they do grow a good amount. Here is a recipe saluting the orange.

1 3 1/2 to 4 pound center-cut Pork Loin

4 large garlic cloves, peeled and cut into slivers

1 tablespoon dried Rosemary or 2 tablespoons minced Fresh Rosemary

2 teaspoons rubbed Sage or 2 tablespoons minced fresh Sage

1 teaspoon Salt

1 teaspoon freshly ground Black Pepper

2 Navel Oranges, thinly sliced

Curly Parsley Sprigs


1/4 cup Orange Maramalade

1/4 cup Orange Juice

1/4 cup Creole Mustard

2 tablespoons Light Brown Sugar


1/4 cup Grand Marnier

1 cup Orange Juice

Preheat oven to 350 degrees. Place roast on a cutting board, fat side up: make small slits in the fat with a paring knife. Insert garlic slivers in slits. In a small bowl, combine rosemary, sage, salt, and pepper: pat onto roast. Place meat in a large roasting pan. Roast in preheated oven to an internal  temperature of 145 degrees, about 1 hour.

Meanwhile, prepare Orange Glaze by combining all glaze ingredients in a small bowl. About 15 minutes before the meat is done, brush glaze over roast: roast 15 minutes more. Place roast on a carving board.

Prepare Pan Sauce – Skim all fat from roasting pan; place pan over medium-high heat. Add Grand Marnier and orange juice; scrape up browned bits from bottom of pan. Cook 5 minutes.

Slice roast into 1/2 inch thick slices; arrange, slightly overlapping, on a platter. Drizzle Pan Sauce over slices; garnish platter with orange slices and parsley sprigs. Makes 6 to 8 servings.



Jul 172014

I think the most popular dessert in New Orleans is Bread Pudding. I get asked to make it a couple times a year. Here is a recipe from LeRuth’s.

1/2 stick Butter, soft

1 quart Milk

4 Eggs

2 1/2 cups Sugar

1/2 loaf stale Poor Boy Bread cut into slices 1″ thick

3/4 cups Raisins

1 tablespoon Vanilla

1/4 teaspoon Mace


1/2 cup Whipping Cream

1/3 cup Sugar

1/2 stick Butter

Spread soft butter over 12 inch round baking pan. Mix eggs, sugar, milk, vanilla, and mace: stir in raisins. Add bread and allow to soak 10 minutes, then pour into pan. Bake at 375 degrees until pudding is almost firm. Remove from oven. Increase oven temperature to 425 degrees. Carefully pour liquid whipp1ng cream over top, then sprinkle with 1/3 cup sugar and pieces of butter. Return to oven and bake 10 to 15 minutes to allow cream to set. Serves 6 to 8.


Jul 142014

With the heat bearing down during the summertime, here is a light dish that can be served as a salad. It is an easy and quick recipe. It is also good for a Meatless Monday

2 large Avocados

1 large can Artichoke Hearts (15 to 20 count)

1/2 cup Oil

1 tablespoon Vinegar

1 tablsepoon freshly squeezed Lemon Juice

2 tablespoons Vermouth

2 tablespoons Dijon Mustard

Salt and White pepper

2 tablespoons chopped Parsley

Cut avocados in half. Fill cavity with baby artichoke hearts. Combine the remaining ingredients, leaving the parsley for decoration. Pour the sauce over the artichoke hearts. Sprinkle with parsley and serve.


Jul 102014

It was announced that Drago’s is opening a restaurant in Jackson Mississippi. That puts them 3 hours closer for me to enjoy.


This is a signature dish at the Drago’s in Metairie and the Hilton New Orleans Riverside. It’s named after one of the original cooks at the restaurant, the late “Mama Ruth” Jenkins. The New Orleans bordelaise sauce is made in the microwave.

Drago’s Shrimp Ruth

8 large Louisiana Shrimp (10/15 count)
2 to 3 large ripe Tomatoes
½ cup grated Parmesan or Parmesan/Romano combination
1 tablespoon McCormick Italian Seasoning
½ cup Olive Oil
4 tablespoons chopped Garlic
2 tablespoons fresh chopped curly Parsley
Optional for serving: 4 portions cooked Angel Hair Pasta
Peel most of the shell from the shrimp leaving just the end at the tail. Lightly salt and pepper them, and cook over medium heat for 2 to 3 minutes on a lightly oiled griddle or saute pan until done. Set aside.
Slice the tomatoes into eight ¼- to ½-inch slices. Place them in a round casserole dish or on a lightly oiled baking sheet. Coat top side of each tomato slice with a heavy portion of Parmesan and Romano cheeses.
Sprinkle McCormick Italian Seasoning on top of the cheese. Bake at 450 degrees for about 3 to 5 minutes, until lightly browned.
Combine the olive oil, garlic and parsley in a microwave proof bowl to make a New Orleans bordelaise sauce. Heat in microwave for 30 to 60 seconds, and set aside.
Arrange four slices of tomato on a plate or, if you prefer, over a pile of freshly cooked angel hair pasta. Place cooked shrimp on top of the tomatoes, then top whole dish with a few tablespoons of the Bordelaise Sauce.
Serve immediately.


Jul 072014

Here is a non-seafood twist on Étouffée. Former chef Gus Martin, of the Palace Cafe, prepared this dish for Jazz Fest in 1999. This recipe is also a great base for ;*étouffée. You can replace the chicken and Andouille with 2 pounds of shrimp or crawfish.

1/2 cup Vegetable Oil

1/2 cup All-Purpose Flour

1 tablespoon Butter

1 cup chopped Onion

1 cup chopped Celery

1 cup mixed choppeed Red, Green and Yellow Bell Peppers

1 tablespoon chopped Garlic

3 Bay Leaves

16 ounces Andouille Sausage, sliced

1/2 cup Tomato Paste

1 teaspoon crushed Red pepper

8 cups Chicken Stock or Broth

1 tablespoon fresh Thyme

16 ounces boneless skinless Chicken Breast, cut into bite-size pieces

Kosher Salt to taste

Heat the vegetable oil in a small saucepot over medium heat. Whisk in the flour gradually. Cook until the roux is dark amber in color, whisking constantly; remove from heat.

Melt the butter in a large saucepot. Add the onion, celery, bell pepper, garlic, bay leaves, and Andouille and sauté until the vegetables are tender and the sausage is brown.

Stir the roux into the vegetables and sausage. Add the tomato paste and crushed red pepper and mix well. Cook for 5 minutes, stirring occassionally. Stir in the chicken stock, fresh thyme and chicken.

Bring to a boil and reduce the heat. Simmer until the chicken is cooked through, skimming the surface and stirring occassionally. Season with Kosher salt to taste and discard the bay leaves. serve over rice, pasta or jambalaya.



Jul 032014

Tomorrow is the Fourth of July. Most people will be eating food cooked on a grill. Here is a easy sauce that goes great with grilled m

1 cup firmly packed fresh flat-leaf Parsley, trimmed of thick stems

3-4 Garlic Cloves

2 Tbsps fresh Oregano leaves (can sub 2 teaspoons dried oregano)

1/2 cup Olive Oil

2 Tbsp Red or White Wine Vinegar

1 teaspoon Sea Salt

1/4 teaspoon freshly ground Black Pepper

1/4 teaspoon Red Pepper flakes

 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Happy Fourth of July!!!