Dec 312014

Here is a list of my favorite ten recipes that I posted this year. The list is not  in order of my favorite. They are listed by the date they were posted.

1/6/14 Combination Pan Roast from Pascals’ Manale

1/16/14 King Cake Bars

2/17 Crawfish St. Francis

3/6/14 Shrimp Mosca

5/12/14 Chicken Creole from Galatoires

7/7/14 Chicken & Andouille Étouffée from Palace Café

8/28/14 Shrimp & Andouille Stuffed Pork Chop

10/30/14 Seafood Stuffed Mirliton

11/6/14 Creole Onion Soup

11/20/14 Cajun Pork Tenderloin with Cane Gastrique.

I hope that you have enjoyed these recipes as much as I have bringing them to you.  I am looking forward to the new recipes that will be posted in the years to come. I apologize that there have been some missed posting dates. I am working on a way to ensure that my schedule of posting recipes on Mondays and Thursdays will continue without any skipped days.

Have a Happy and Safe New Years!

Dec 302014

While Brennan’s restaurant has reopened, there are a lot of favorite menu items that have not made the new menu. Even the items that have made the menu are not the same dishes. They have been reengineered.  So over the next posts, I will post some of the old favorites.

1 large Egg

1/4 cup milk

8 tout fillets, about 3 ounces each (Tilapia, drum or redfish can be substituted)

1/2 cup All-Purpose Flour

1/2 cup Corn Flour

1/4 cup Vegetable Oil or Clarified Butter

Salt and Black Pepper

8 Poached Eggs

2 cups Hollandaise Sauce

In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash ad coat with corn flour.

Heat the oil or butter in a large skillet, then fry the fish over moderately high heat until crisp, about 4 to 5 minutes per side; blot on paper towels.

Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve.


Dec 182014

Most mirliton dishes have the mirliton being stuffed. Here is a great and different way to serve mirliton as a side dish. For those outside of New Orleans, mirliton is also known as chayote, vegetable pear, christophine, or cho-cho.

1 tablespoon unsalted Butter

4 Mirlitons, about 2 1/2 pounds

6 cups Water

3 Bay Leaves

1 tablespoon plus 1/2 teaspoon Salt

1/4 teaspoon Cayenne

1 tablespoon Liquid Crab Boil (optional)

1/4 pound Andouille or Kielbasa Sausage, finely chopped

1/4 cup Olive Oil

2 cups thinly sliced Yellow Onions

1/8 teaspoon freshly ground Black Pepper

2 teaspoons chopped Garlic

1 tablespoom chopped fresh Parsley leaves

2 tablespoons chopped Green Onions (Scallions), green part only

3/4 cup dried fine white Bread Crumbs

1/2 cup freshly grated Parmigiano-Reggiano Cheese

1 tablespoon Creole Seasonings

Preheat oven to 350 degrees.

Grease a 2 quart rectangle backing pan with butter.

In a large saucepan, combine the mirlitons, water, bay leaves, 1 tablespoon salt, the cayenne, and crab boil, if using. Bring to a boil over medium-high heat and cook, uncovered, until the mirlitons are fork tender, about 40 minutes.

Remove from the heat and drain. Let cool for 30 minutes and peel. Cut the mirlitons in half lenghtwise and remove the seeds. Cut each helf into 1/2 inch thick slices.

In a large saute pan oven medium heat, brown the sausage about 4 miuntes. Transfer to a small bowl.

To the same saute pan, add 2 tabelspoons of the Olive Oil. Add the onions, the remaining 1/2 teaspoon salt, and the black pepper. Cook, stirring, until the onions are soft and lightly golden, about 5 minutes. Add the mirlitons, garlic, parsley, and green onions; cook, stirring, for 2 minutes, and remove from the heat. Pour the mirlitons into the prepared pan.

Combine the suasage, bread crumbs, cheese. Creole Seasoning, and the remaining 2 tablespoons Oilve Oil. Mix well. Sprinkle the mixture over the mirliton mixture, covering the top completely. Bake until the top is golden brown, about 30 minutes. Serve warm.



Dec 042014

Here is a recipe that is a great appetizer for any party. Maylie’s was the second or third oldest restaurant, which opened in 1876 and closed on New Years Eve, 1986. It iw widely believed that Maylie’s was the first to drizzle their signature Remoulade Sauce over deviled eggs. You may never eat regular deviled eggs again.

2 dozen Jumbo Eggs, at room temperature

1 cup Sweet Pickle Relish, drained

1 cup Mayonnaise

Paprika for garnish

Scallion Tops for garnish

Place eggs in a pot of cool water just covering the eggs and bring to a boil. Remove pan from heat and allow eggs to sit in water for 10 minutes. Remove from water and let cool in pot under cold running water for 2 minutes. Drain.

Roll eggs on cutting board gently and crush the shells lightly. Remove the shell in a bath of water and placed peeled eggs on a dry clean towel. With a sharp thin knife, slice eggs, longways in half and allow egg to rest on its white with yolk facing up.

Gently remove yolk with teaspoon and place yolk in mixing bowl with mayonnaise and relish. Mash well with a fork. Place egg halves in appropriate container and using a pastry bag with star tip, fill all eggs. The Maylie’s way was to mound the stuffing in each egg half and smooth using the tines of a fork before dressing with Remoulade Sauce and garnish.

Willie’s Remoulade Sauce

1/3 cup Creole Mustard

2 tablespoons White Vinegar

2 Scallions, minced

1 teaspoon chopped Garlic

2 tablespoons Ketchup

2 ounces Extra Virgin Olive OIl

Combine the mustard, vinegar, scallions, garlic, and ketchup in a small food processor. With the processor running, slowly drizzle the olive oil in until it is totally emulsified. Refrigerate in a closed container for at least an hour prior to serving.


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

Dec 012014

With the Holidays upon us, my thoughts turn to foods we used to eat for the season. Here is a recipe from Antoine’s that is featured in the new cookbook New Orleans Classic Creole Recipes by Kit Wohl. It is a simple recipe that taste delicious.

1 1/4 cups Bechamel Sauce (see below)

2 1/2 cups Lump Crabmeat

Salt and Freshly ground Black Pepper

4 tablespoons grated Cheddar Cheese

4 tablespoons grated Romano Cheese

4 tablespoons grated Mozzarella Cheese

1/4 cup Breadcrumbs

Preheat the oven to 400 degrees.

In a medium saucepan, gently fold the bechamel sauce and crabmeat together using a rubber spatula. Be careful not to break up the crabmeat. Season with salt and pepper, and cook over medium heat for 1 to 2 minutes. Divied equally among 6 oven safe ramekins or small dishes.

In a small bowl, mix all the cheeses with the breadcrumbs and divide equally among the ramekins.

Bake for 12 to 15 minutes, or until the tops begin to brown. Let cool for 5 to 10 minutes and serve wamr.


Bechamel Sauce

3 tablespoons Unsalted Butter

3 tablespoons All-Purpose Flour

1 cup Whole Milk

1/4 cup thinly sliced White Onion

1 whole Clove

1 Bay Leaf

Salt and Freshly Ground White Pepper to taste

In a saucepan oven low heat, melt the butter. Add the flour, a teaspoon at a time and cook for about 2 minutes, stirring constantly, to form a paste. Remove the roux from the heat and set aside.

In a separate sauce pan over medium-high heat, combine the milk, onion, clove, and bay leaf. Bring to a boil, reduce heat to medium-low, and cook 4 to 5 minutes.

Reduce heat and whisk the roux into the milk mixture until it has been completely combined. Allow to simmer for about 2 minutes, or until the sauce will stick to the back of a spoon. Whisk in the salt and pepper to taste.

Strain the sauce through a fine colander to remove the onion, clove, and bay leaf. Use immediately.


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