Aug 282014

I found some thick boneless pork chops at the store. I wondered how I would cook them. I had shrimp and Andouille at home, so the decision was made to stuff them. Here is the result.


4 8-ounce Boneless Pork Chops

½ pound Shrimp peeled, deveined and diced into small pieces

½ pound Andouille diced into small pieces

1 tablespoon Butter

¼ cup Onions diced

1 tablespoon Garlic, minced

¼ cup Seafood or Chicken Stock

1/3 cup Seasoned Panko Breadcrumbs

Creole Seasoning

Granulated Garlic

Smoked Paprika

Stock or Water for pan

Preheat oven to 325 degrees.

Trim pork chops of excess fat and butterfly. Melt butter in a medium sauce pan. Add onions and garlic and cook until onions are translucent. Add shrimp and sausage. Cook until shrimp is cooked. Add ¼ cup stock and breadcrumbs and cook for 2 minutes. (You can add breadcrumbs and/or stock to reach desired consistency of the stuffing. You want it moist but not liquidly.) Season with Creole Seasoning to taste. Allow stuffing to cool.

Stuff each pork chop and secure with a toothpick or two. Lightly spray a baking dish with olive oil. Season both sides of pork chop with Creole seasoning, granulated garlic and smoked paprika then place in baking pan. Add a little layer of stock or water to the pan

Cook for 1 hour at 325 degrees. Remove toothpicks and serve. You may add a sauce if you wish, but the pork chops will be moist.


Aug 252014

Here is another great chicken dish from Galatoire’s. It is a simple dish to prepare with ingredients most kitchens have on hand.

2 large ripe Tomaotes

1 Fryer Chicken, cut into 8 pieces

1 teaspoon Salt plus additional to taste

Freshly ground Black pepper to taste

2 tablespoons Salted Butter

8 ounces Button Mushrooms, sliced (about 2 cups)

1/4 cup finely sliced Scallions (whtie and green parts)

2 tablespoons Minced Garlic

1 teaspoon Cayenne Pepper

1/2 cup White Wine

2 cups Chicken Stock

Preheat oven to 400 degrees.

Bring 1 quart of water to a boil in a medium saucepan. Blamch the tomatoes in the water about 1 minute, just until the skin breaks. Remove the hot tomatoes from the water and drain. Allow 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, dry thoroughly, and season generously with salt and black pepper. Place the pieces in a large baking dish and bake for approximately 30 minutes, until the skin is golden brown, turning the pieces after 15 minutes.

While the chicken is baking, begin preparing the Saint-Pierre sauce: In a large sauté pan over high heat, melt the butter. Add the mushrooms and sauté for 2 minutes, or until tneder. Add the scallions and tomatoes and sauté for 2 to 3 minutes, until the tomatoes begin to stick to the pan. Add the garlic, 1 teaspoon salt, and the cayenne pepper and toss briefly. Deglaze the pan with the wine. Sauté for 2 minutes to cook some of the wine off, and add the chicken stock. Simmer over high heat for 4 to 5 minutes, allowing mixture to reduce slightly and the flavors to combine.

Remove the chicken from the oven and add it to the Saint-Pierre sauce. Simmer the chicken in the sauce for 3 to 4 additional minutes. Serve at once.



Aug 212014

Today I received an email from the Ralph Brennan Restaurant Group. He stated that the restaurant at 417 Royal Street will reopen as  Brennan’s in the fall of this year. So here is an iconic New Orleans dish from Brennan’s.

15 to 20 (about 1 pound) large shrimp, peeled and deveined

1/2 cup (1 stick) Butter

1/4 cup Water

2 Garlic Cloves, minced

1 tablespoon Italian Seasoning

1 tablespoon Thyme Leaves

2 teaspoons chopped fresh parsley

1 teaspoon Black Pepper

Pinch of Paprika, Salt and White Pepper


Preheat oven to 375 degrees

Slice the shrimp lengthwise down the back, being careful not to cut all the way through. Melt the butter in a large skillet and saute the shrimp for 1 to 2 minutes. Stir the remaining ingredients and 1/4 cup water. Cook briefly, then transfer the shrimp and butter mixture to a shallow ovenproof dish. Bake in the hot oven for 3 to 4 minutes.

Te serve, divide the shrimp between 4 plates, then pour some of the butter suace over the shrimp. Serve with thinly sliced French Bread.


Aug 182014

Crab Cakes have been on my mind lately. In October, I am heading to California to judge a crab cake cooking contest. I have been trying different crab cakes whenever I see them on a menu. So far, I have not had any luck with any I have found in Arkansas. I have a great one in Gatlingburg at the Cherokee Grill. Here is the recipe from Ralph Brennan’s New Orleans Seafood Cookbook. Ralph should be getting close to reopening Brennan’s.

Crab Cakes

  • 1 pound jumbo lump crabmeat, picked over
  • 2 tablespoon finely chopped red sweet peppers
  • 2 tablespoon finely chopped green sweet peppers
  • 1 tablespoon minced green onions, green parts only
  • 1 teaspoon creole seasoning
  • 1 teaspoon Louisiana pepper sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup mayonnaise
  • 2 large eggs, divided
  • 3 cups fresh soft breadcrumbs, divided
  • 1 cup whole milk
  • 2 cups all-purpose seasoned flour
  • 1/3 cup clarified butter
  • 1/2 recipe ravigote sauce with crabmeat
  • 1 tablespoon Italian parsley leaves, for garnish

In a large mixing bowl combine the crabmeat, red and green sweet peppers, green onions, Creole seasoning, pepper sauce, worcestershire sauce, table salt and pepper. Lightly mix with a fork, being careful to keep the lumps of crabmeat intact. Gently blend in the mayonnaise and one lightly beaten egg, then 2 tablespoons of the breadcrumbs. Taste the mixture and adjust seasonings to your liking. Cover and refrigerate for one hour. Line a cookie sheet with parchment paper. Shape the chilled crabmeat mixture into 8 equal-size balls. Place them on the parchment-lined sheet or pan. Refrigerate the crab balls for about 3 hours, until they are firm. Preheat the oven to 350°F. In a small mixing bowl, lightly whisk together 1 egg and the milk to make egg wash. Place the seasoned flour in a pie pan, and the remaining scant 3 cups of breadcrumbs in a separate pie pan. Line a rimmed baking sheet with parchment paper. One at a time, gently and lightly dust the chilled crabmeat balls in the flour, then quickly moisten all over with the egg wash, letting excess liquid drain off. 8. Gently roll the crabmeat balls in the breadcrumbs and place them on the prepared baking sheet. Heat the clarified butter in a heavy 12-inch sauté pan or heavy skillet over medium heat. Meanwhile, line another rimmed baking sheet with parchment paper. Form the crabmeat balls into cakes about 3⁄4-inch thick, pressing them gently together to make them fairly solid, and place them on the prepared baking sheet. Pan-fry four of the cakes in the heated butter, placing them in the sauté pan at least a half-inch to an inch apart, for about three minutes or until the undersides are nicely browned. With a spatula, gently turn the cakes over and brown the other sides, about two minutes more. As the cakes brown, transfer them to a third parchment-lined baking sheet. Repeat Steps 11 and 12 to brown the remaining four crab cakes. Bake the cakes uncovered just until they are cooked through and lightly plumped, five to seven minutes.


Ravigote Sauce

  • 1 teaspoon dry mustard
  • 1 tablespoon fresh lemon juice
  • 1 cup mayonnaise
  • 1/4 cup red sweet peppers, minced
  • 1/4 cup green sweet peppers or Anaheim peppers, minced
  • 1 1/2 tablespoon small capers, drained and chopped
  • 1 tablespoon minced Italian (flat-leaf) parsley leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried tarragon leaves
  • 1 teaspoon Louisiana pepper sauce
  • 1 large egg, hard-boiled and finely chopped
  • 1/2 cup lump crabmeat, picked through, optional

In a medium-size, nonreactive mixing bowl, dissolve the dry mustard in the lemon juice. Stir in the mayonnaise. Gently fold in the red & green sweet peppers, capers, parsley, mustard, horseradish, black pepper, tarragon, pepper sauce & egg. Cover the sauce and refrigerate it—at least one hour or up to four hours—until it is ready to serve, then taste and adjust the seasonings to your liking. If you are using crabmeat in the sauce, gently blend it in just before serving, being careful to keep the crab lumps from breaking up too much.


Aug 142014

Cheesecakes are not just for dessert. Here is a savory cheesecake from Emeril that shows savory cheesecakes are just as tasty as sweet ones.

For the crust:

  • 1 cup plain, unseasoned bread crumbs
  • 1 cup Parmagiano Reggiano cheese, coarsely grated
  • 1/4 teaspoon Creole seasoning
  • 1/2 cup (1 stick) unsalted butter, melted and slightly warm

Combine the cheese, bread crumbs and Creole seasoning in a bowl. Add the melted butter and mix together just until the butter is evenly incorporated and the mixture is moist. Spread around the bottom of a 9-inch springform cake pan, and press down with your hands to form the crust.

For the filling:

  • 1 pound andouille, diced
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon Creole seasoning
  • 1 pound shrimp, peeled, deveined and roughly chopped
  • 1-1/2 pounds cream cheese, at room temperature
  • 1-1/2 cups smoked Gouda cheese, grated
  • 1/2 cup heavy cream
  • 4 whole eggs, beaten
  • 1/2 teaspoon salt
  • About 16 turns freshly ground black pepper

In a large skillet, sauté the andouille until slightly browned. Drain off the rendered fat, and reserve. In another skillet, heat the olive oil and sauté the onions, peppers and garlic until the onions are translucent, about 3 or 4 minutes. Add the shrimp and sauté lightly — the shrimp will bake in the cheesecake, and you don’t want them overcooked and tough. Add the andouille and incorporate.

In the bowl of a mixer (a nice KitchenAid makes this easy), mix the cream cheese, smoked Gouda cheese and cream. Use the paddle attachment and beat until smooth. Add the andouille-shrimp-vegetable mixture. Add the eggs and mix them in. Scrape down the sides of the bowl a couple fo times during mixing. Add the salt and pepper.

Pour into the springform pan over the crust. Prepare a bain marie in a baking dish with 1 inch of warm water, seal the bottom and sides of the pan with aluminum foil to prevent leakage, and set the pan in the bain marie. Bake in a preheated 350F oven for 65 minutes, or until the cheesecake has set. It should be browned on the top and feel firm to the touch.

For the coulis:

  • 1 teaspoon olive oil
  • 1 tablespoon garlic, minced
  • 2 tablespoons shallots, minced
  • 8 Roma tomatoes, peeled, seeded and diced, with their juice
  • 1/2 teaspoon Creole seasoning
  • 3 tablespoons Creole mustard

In a saucepan, heat the olive oil and saute the garlic and shallot until tender, about 3 minutes. Add the tomatoes and cook for about 5 minutes. Add the Creole seasoning and Creole mustard, stir. Purée in a food processor or blender, and strain. Let cool to room temperature.


Place a pool of about 1/4 cup coulis on each plate. Place a slice of cheesecake on the coulis. Sprinkle freshly chopped chives over and around the cake. Top the cheesecake with about a tablespoon of coarsely grated Parmagiano Reggiano cheese. Garnish the back of the cheesecake slice with an edible flower, and place a few smaller edible flowers around the coulis. Sprinkle Creole seasoning around the rim of the plate. Enjoy!!

Serves 12.



Aug 112014

Henry C. Ramos invented the Ramos Gin Fizz in 1888 in New

Orleans. This drink was so popular that Huey Long brought a bartender

from the Roosevelt Hotel, in New Orleans, to the New Yorker Hotel,

in New York City, to show the staff there how to make this drink, so

he could have it whenever he was there. The Roosevelt Hotel group

trademarked the drink name in 1935 and still make it today.

2 ounces Half and Half

1½ ounces Gin

½ ounce Simple Syrup

2 teaspoons Fresh Lemon Juice

1 large Egg White

1 dash Orange-Flower water

1 drop Pure Vanilla Extract

Combine all the ingredients in a cocktail shaker with ice

and shake vigorously until frothy. Strain into a rock glass

and serve immediately.


Aug 072014

Sorry that the recipes have not been coming regularly. 2 reasons 1) I have been having problems with my website and 2) work has been crazy. So here is another drink recipe to chase away the blues.

No, this recipe does not belong in the recipe section. This drink

tastes like a Thin Mint Girl Scout cookie. This drink is best made in

a large quantity and shared with a large group, like your Mardi Gras

float riders.

1 part Vodka

1 part Green Crème De Menthe

1 part Clear Crème De Cacao

½ part Kahlua

2 parts Milk