Nov 242014

Since Thanksgiving is Thursday, here is a lighter take on a green bean casserole. This is one of my Mother’s recipes. I was given this recipe from a friend of her’s after she passed away. I was and am still trying to round up as many of her recipes that I can find. So Happy Thanksgiving and enjoy!

2 cans cut Green Beans

1/2 cup Seasoned Breadcrumbs

1/4 cup Olive Oil

2 toes Garlic, chopped

Mix all together and bake 30-40 minutes in 350 degree oven.


Coming Soon to Ibooks You Can’t Keep New Orleans Out Of The Cook

Nov 202014

The gastrique is what makes this dish. It is a combination of Steen’s Cane Syrup and a new product I found last time I was in New Orleans, Cane Vinegar from Steen’s. It is so addictive, I have jokingly nicknamed it Liquid Crack.

For The Pork

2 tablespoons Cajun Seasoning Blend

2 tablespoons Extra-Virgin Olive Oil

2 teaspoons Kosher Salt

2 Pork Tenderloins ( about 14 ounces each), each halved crosswise

Prehaet the oven to 350 degrees.

Combine the Cajun Seasoning, 1 tablespoon of the olive oli, and salt to make a paste. Rub the pork with spice paste. Heat a skillet over medium-high heat. Add the remaining olive oil and sear the pork, turning until alll sides are golden brown, about 2 to 3 minutes.  Roast in oven until as instant-read thermometer inserted into the meat registers 150 degrees, about 10-12 minutes. Set aside for 5 minutes to rest on a cutting board.

For the Gastrique

3/4 cup Steen’s Cane Vinegar

3/4 cup Steen’s Cane Syrup

In a 2 quart saucepan, bring the the mixture to a boil. Redeuce the heat and simmer until it has been reduced by 1/2. Serve over Pork.


Coming soon to IBooks: You Can’t Keep New Orleans Out Of The Cook

Nov 172014

I normally post recipes on Monday afternoons. Do to some family issues, I am just getting to it. Here is a recipe for a dish that I will be cooking for dinner on Tuesday. Since my wife will be out of town with a family emergency, I am left to play in the kitchen. So I am using two ingredients that she does not care for, Gnocchi and Andouille. It is a great pairing. You can either use a spicy tomato sauce or a cream sauce.


8 ounces Gnocchi, cooked

2 tablespoons Butter

1 pound Andouille, sliced into disc

1 medium Onion, diced

4 Garlic Cloves, sliced

2 tablespoons Cajun Seasoning

4 cups Heavy Cream

1 tablespoon Worcestershire Sauce

2 Tablespoons Tabasco

1 bunch Green Onions, chopped

1 cup Parmesan Cheese, grated

Over medium heat, brown Andouille and drain. Add onion, garlic and Cajun Seasoning. Sauté until the onions are clear. Add cream, Worcestershire and Tabasco; bring to a boil. Simmer for about 20 minutes, until reduced by 1/3. Add green onions and mix. Add Parmesan Cheese, stirring constantly, until the cheese has incorporated into the sauce. Add the cooked gnocchi and toss.


Coming soon to IBooks: You Can’t Keep New Orleans Out Of The Cook.


Nov 132014

With the temperatures outside in the 30’s all day, my thoughts turn to soup. Here is a recipe from the late Austin Leslie using one of Louisiana’s prominent ingredients, the sweet potato. This soup is easily made vegetarian by subbing vegetable oil for the bacon drippings, vegetable stock for the chicken stock and omitting the bacon

3 large Sweet Potatoes

3 teaspoons unsalted Butter

1 tablespoon granulated Sugar

1/3 Onion, chopped

2 Bacon slices

3 cups Chicken Stock

1 cup Light Cream

½ teaspoon Kosher or Sea Salt

½ teaspoon White Pepper, freshly grated

1 teaspoon Nutmeg

Parsley, chopped, for garnish

Nutmeg, grated, for garnish

½ cup Sherry, optional

Preheat oven to 350 degrees.

Pierce the sweet potatoes with a fork and place them in the oven on a foil-lined sheet pan for about 1 hour or until they are soft and a fork completely pierces one easily. Set them aside to cool.

When the sweet potatoes are cool enough to handle, peel them and cut them into 1-inch pieces. Place the cubes in a 2-quart bowl and mash them with butter and sugar.

Fry the bacon slices in a deep skillet and set them aside on a paper towel to drain. Sauté the onion in the rendered fat drippings. Add 2 cups chicken stock, 1 cup cream and the salt, white pepper and nutmeg. Bring to a boil, lower heat and simmer for 5 minutes.


Coming soon to Ibooks- You Can’t Keep New Orleans Out Of The Cook.

Nov 102014

Everyone in New Orleans has a BBQ Shrimp recipe that they say is the best. My oldest brother, Larry, says that this is the recipe that he used. It is from the New Orleans Cookbook by Richard and Rima Collin. Richard was better known as the New Orleans Underground Gourmet. He was the first to publish a book for restaurant reviews for the city. I have three copies from various years.

1 cup (2 sticks) Butter

1 cup Vegetable Oil

2 teaspoons finely minced Garlic

4 whole Bay Leaves, crushed fine

2 teaspoons crushed dried Rosemary leaves

½ teaspoon dried Basil

½ teaspoon Oregano

½ teaspoon Salt

½ teaspoon Cayenne

1 tablespoon Paprika

¾ teaspoon freshly ground Black Pepper

1 teaspoon fresh Lemon Juice

2 pounds whole fresh Shrimp in the shell

In a heavy sauté pan or saucepan melt the butter, then add the oil and mix well. Add all of the other ingredients except the shrimp and cook over medium heat, stirring occasionally, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink, then put the pan in a preheated 450 degree oven and bake for 10 minutes. Serve equal portions of shrimp with about ½ cup of the sauce ladled over each one.


Coming soon You Can’t Keep New Orleans Out Of The Cook in Ibooks.

Nov 062014

Here is another one from the old Brennan’s. Will it make the cut for the new menu?

1/2 cup (1 stick) Butter

1 large Onion, thinly sliced

1/2 cup All-Purpose Flour

2 quarts Beef Stock

2 tablespoons Worcestershire Sauce

1 teaspoon White Pepper

Salt to taste

2 teaspoons Eggshade or Yellow Food Coloring (Optional)

1/4 cup freshly grated Parmesan Cheese

Melt the butter in a large pot, and saute the onion until tender, about 5 minutes. Blend in the flour and cook the mixture over medium heat another 5 minutes, stirring frequently. Add the beef stock, Worcestershire sauce, and pepper. Adjust the seasoning with salt to taste. If desired, add the food coloring. Reduce the heat and simmer until thickened, about 15 minutes. Sprinkle with Parmesan, then serve.


Nov 032014

Brennan’s is scheduled to reopen this week. There will be changes to the menu. I a curious to see which dishes make the new menu. Will this one?

6 veal escallops, 4 to 6 ounces each, lightly pounded

6 tablespoons Butter

28 ounces Artichoke Bottoms, sliced

1 pound sliced Mushrooms

2 tablespoons dry White Wine

1 cup Lemon Butter Sauce See below

Season the veal with salt and pepper. Melt the butter in a large sauté pan and cook the escalopes over moderately high heat about 2 minutes per side. Remove the veal from the pan and place in a warm oven until serving.

Combine the sliced artichoke bottoms and mushrooms in the sauté pan, Add the wine, then cook the mixture for 5 minutes over medium heat. Blend in the lemon butter sauce and warm gently.

Serve the veal topped with the artichoke-mushroom mixture.

Note: Four trout fillets, (tilapia, drum, or redfish). 4 to 6 ounces each, can be substituted for the veal.

Lemon Butter Sauce

1/2 cup Brown Sauce (see below)

1/4 to 1/2 cup Lemon Juice

2 pounds Butter, room temperature

Combine the brown sauce and 1/4 cup lemon juice in a large saucepan. Working the pan on and off direct heat, add the butter a bit at a time, whisking the sauce smooth between additions. Add additional lemon juice according to taste.

When all of the butter is incorporated, transfer the sauce to another pan or bowl, and hold at room temperature until serving.

Brown Sauce

3 tablespoons Butter

3 tablespoons All-Purpose Flour

1 tablespoon Tomato Paste

1 tablespoon Worcestershire Sauce

2 tablespoons prepared Steak Sauce

2 cups Beef Stock

Melt the butter in a large saucepan. Blend in the flour, then add the remaining ingredients and stir until smooth. Cook over medium heat until the sauce thickens, about 10 to 15 minutes.

Brown sauce appears in a variety of seafood and meat dishes. It can be frozen in 1/2 to 1 cup portions for use as a base for Lemon Butter and other sauces.