Jan 292015

Here is a great pasta dish from Palace Café. To Drunken the shrimp, this recipe uses a great New Orleans local beer, Abita Amber. This beer should be easily found at any liquor store. Abita Amber was one of the first and one of the most popular beer from the Abita Brewing Co. Abita Brewing also makes a great Root Beer, made with Louisiana Cane Sugar.

3 Tomatoes

1 or 2 Red Bell Peppers

Vegetable Oil

1 quart (4 cups) Heavy Whipping Cream

2 teaspoons chopped Garlic

1 tablespoon Butter

1 1/2 pounds (16 to 20 count) Shrimp, peeled and deveined

1 cup sliced Leeks

2 cups julienned Shiitake Mushrooms

1 tablespoon Creole Seasonings

1 bottle Abita Amber Beer

16 ounces Angel Hair Pasta, cooked al dente

Kosher salt to taste

1/2 cup freshly grated Romano cheese

4 sprigs of flat leaf Parsley for garnish

Core the tomatoes and cut into halves. Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes. Rub the skins of the tomatoes and bell peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half. Arrange cut side  down in a baking pan and roast at 400 degrees until the skins blister. Cool the tomatoes and bell peppers and remove the skins. Squeeze the seeds from the tomatoes and chop coarsely. Julienne the bell peppers.

Bring the cream to a boil in a heavy saucepot. Stir in the roasted tomatoes and cook until the mixture is reduced by 1/3 and the sauce will coat the spoon.

Sauté the garlic in the butter in a large sauté pan until golden brown. Add the shrimp, leeks , mushrooms, and Creole Seasoning. Sauté until the shrimp are partially cooked. Add the beer and stir to deglaze the pan. Cook until the beer has evaporated.

Add the tomato cream and pasta; mix well and season with kosher salt. Spoon onto serving plates and top with the Romano cheee and roasted bell peppers. Garnish with the flat-leaf parsley.


Now available in IBooks You Can’ t Keep New Orleans Out Of The Cook.

Jan 262015

This week, I will post two Oyster Recipes from The Palace Café. Palace Café was opened as a casual branch of Commander’s Palace. It is currently owner by Dickie Brennan, his sister Lauren Brennan Brower and Steve Pettus. Dickie was the first of the Brennan family to actually work as a chef. The Palace Café was opened in the closed Werlein’s Music Store on Canal Street. It is a wonderful restaurant and started a revitalization of Canal Street.

1/2 cup (1 stick) Butter

1 cup All-Purpose Flour

1 tablespoon Butter

2 cups finely chopped Celery

2 cups finely chopped Onions

1 tablespoon finely chopped fresh Thyme

6 Bay Leaves

1 tablespoon chopped Garlic

6 cups (or more) Chicken Stock or Chicken Broth

6 dozen Oyster

1 cup Heavy Cream

2 cups chopped Green Onions

Kosher Salt and White Pepper to taste

2 sheets frozen Puff Pastry, thawed

2 Eggs

1/2 cup Milk

Met 1/2 cup butter in a small saucepot over medium heat and whisk in the flour gradually. Cook for 10 to 15 minutes or until the roux is golden brown, or blond, whisking constantly; remove from heat.

Melt 1 tablespoon butter in a large saucepan and add the celery, onions, thyme, bay leaves, and garlic. Sauté over medium heat until tender. Stir in 6 cups chicken stock.

Drain the oysters, reserving the liquid. Add enough additional chicken sock to the reserved liquid to measure 2 cups. Stir into soup and bring to a boil. Whisk a small amount of the hot soup into the roux, then whisk the roux into the hot soup. Simmer for 35 to 45 minutes. Stir in the cream and green onions; season with kosher salt and white pepper. Simmer for 10 minutes longer. Cool to room temperature; discard the bay leaves.

Place 6 oysters in each of 12 small baking dishes or ramekins. Ladle the soup into the dishes. Cut 12 rounds of puff pastry 1/2inch longer than the tops of the dishes. Place on the dishes and press to the edges of the bowls.

Beat the eggs with te milk in a small bowl. Brush over the pastry. Bake a 375 degrees for 20 to 25 minutes or until the puff pastry rises to form a dome and is golden brown.


Now available in IBooks You Can’t Keep New Orleans Out Of The Cook.

Jan 222015

Remoulade is the casual café of Arnaud’s. Located around the corner from Arnaud’s on Bourbon Street, Remoulade serves a different menu that Arnaud’s. Here is their take on the Meat Pie.

1 pound spicy Pork Breakfast Sausage, or 1/2 pound sausage and 1/2 pound Ground Beef

1 medium Onion, finely diced

1/2 medium Red Bell Pepper, finely diced

2 cloves Garlic, minced

1 small Louisiana Yam (or Sweet Potato), peeled and coarsely grated

1 teaspoon chopped fresh Basil

1/4 teaspoon Cayenne

1/4 teaspoon cracked Black Pepper

1/4 teaspoon White pepper

2 teaspoons Worcestershire Sauce

1/2 cup Cheddar Cheese, grated

3 sheets Puff Pastry 9×9 inch

1 Egg beaten with 1 tablespoon of water for Egg Wash

Makes 12

Remove the puff pastry from the freezer to thaw. Do not microwave it. Preheat the oven to 375 degrees.

In a large skillet over medium heat, sauté the meat. Using a spatula, crumble it into small pieces as it cooks. Remove from pan and drain on paper towels once cooked.

Keeping 1 tablespoon of fat from the meat in the pan, add the onion, bell pepper and garlic. Cook until soft. Add the grated yam and cook 10 to 15 minutes. Add the basil, the peppers and the Worcestershire sauce. Add the cheese. Return the meat to the pan and mix thoroughly. Remove from heat.

On a lightly floured surface, roll out the puff pastry to about 1/8 inch thick. Using a 4 inch plate as a guide, cut out 4 circles of pastry from each of the three sheets. Place the circles on parchment paper-lined baking sheets.

Place a heaping tablespoon of the filling off center of each pastry circle. Brush egg wash around the outer edge of each circle and fold each circle in half, enclosing the dough.

Press the outer edges of the now half-circles of pastry with either your fingers or the tines of a fork to close thrm securely. Brush each pie lightly with egg wash and bake for 30 to 35 minutes.

Once the pies have turned golden brown, remove them from the oven and let cool 5 to 10 minutes.


Jan 192015

Here is the must eat dessert at Antoine’s. It is a great way to end a special meal. The Baked Alaska is also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise. The name Baked Alaska was coined at Delmonico’s Restaurant in New York in 1876 by their chef Charles Ranhofer to honor the recently acquired Alaska Territory.

a 9-inch circular Sponge Cake

1 quart Ice Cream, traditionally Vanilla

6 Egg Whites, at room temperature

1/2 teaspoon fresh Lemon Juice

6 tablespoons Granulated Sugar

2 tablespoons Brandy

1 cup Chocolate Sauce for serving

If making the sponge cake yourself, prepare it the night before and refrigerate overnight. Also the night before, leave the ice cream out until it has softened and can be easily scooped. Press the ice cream into a 1-quart meatl mixing bowl about 8 inches across, smoothing the top to flatten, and chill, covered, in the freezer.

About an hour before the dish is to be served, remove the bowl of ie cream from the freezer and place it in a bath of Hot water that reaches almost to the top of the bowl. Place the sponge cake on a heatproof platter an as soon as the ice cream can slide in the bowl, turn it out onto the sponge cake, dome side up. Put the platter with the cake and ice cream back in the freezer.

Place the oven rack on its lowest setting and preheat the broiler. In a medium mixing bowl, beat the egg whites with lemon juice until they have almost begun forming soft peaks and gradually add the sugar in a steady stream, beating constantly until stiff peaks form.

Remove the cake and ice cream from the freezer. Working quickly, use a rubber spatula to coat the ice-cream dome and cake with most of the meringue, swirling to create a wavy surface. Reserve some of the meringue in a pastry bag to be piped on after baking.

Place the platter under the broiler, watching it constantly and turning it a couple of times if necessary for even browning, for 2 to 3 minutes, or until the meringue is a golden brown.

Pipe an edge of the reserved meringue around the base of the dome. If you’re feeling ambitious, you can pipe on a name or date as well.

Just before serving, warm the brandy and proceed directly to the table. Pour the warmed brandy into a large pre-warmed ladle, set light to it with a long match, and drizzle the flaming bbrandy around the edge of the Baked Alaska. Scoop individual portions into bowls and serve with chocolate sauce, warmed, in a gravy boat as an accompaniment.


Now available in IBooks, You Can’t Keep New Orleans Out Of The Cook.

Jan 152015

Here is a take on Oysters Mosca. It does not use breadcrumbs to top the oysters. This makes it an excellent dish for those who are carb counting, especially diabetics.

3 cups Extra-Virgin Olive Oil

3 tablespoons Chopped Garlic

3 tablespoons fresh Thyme Leaves

3 tablespoons chopped fresh Oregano

36 large Gulf Oysters, shucked, with liquid (Oyster Liquor)

2 tablespoons Cracked Black Pepper

3 tablespoons freshly Grated Parmesan Cheese

Preheat oven to 300 degrees. Gently mix the olive oil, garlic, thyme, oregano, oysters, and oyster liquor in a roasting pan. Sprinkle the cracked pepper and the Parmesan cheese over the mixture. Bake for 12 to 15 minutes, until the edges of the oysters begin to curl and the oysters begin to plump up. Serve immediately while piping hot.


Now Available on IBooks, You Can’t Keep New Orleans Out Of The Cook.


Jan 122015

Every year at the beginning of Carnival Season, Jan 6., I try to find a new spin on the King Cake. Here is a recipe from Genet Hogan, who writes the Raised On A Roux blog. This takes a dish that is found on numerous New Orleans restaurant menus and gives it a Carnival spin.

1 small king cake, cubed, baby removed (8-10 cups)

1 8-ounce package cream cheese, softened

4 tablespoon butter, softened

1 cup sugar

2 eggs

1 (14-ounce) can sweetened condensed milk

2 cups half-and-half

2 teaspoons pure vanilla extract

2 teaspoons ground cinnamon

Pinch of salt

3 cups powdered sugar

4 tablespoons milk

3 tablespoons fresh lemon juice

Purple, green and gold (yellow) sugar sprinkles

Whiskey Sauce (recipe follows)

Preheat oven to 325 degrees. Generously butter a large baking dish. Place cubed king cake in prepared dish.

In the bowl of an electric mixer with paddle attachment, combine cream cheese, butter and sugar. Beat on low until creamy, about 3 minutes. Add eggs one at a time, beating until smooth after each addition.

Add condensed milk, half-and-half, vanilla extract, cinnamon and salt; mix well. Pour mixture over king cake.

Soak at room temperature, stirring occasionally, until cake has absorbed most of the liquid, about 30 minutes. Set baking dish in a roasting pan and fill the pan halfway with hot water. Bake, uncovered, until a knife inserted into the center comes out clean and top begins to brown, 45 minutes to 1 hour.

When bread pudding is done, carefully remove from water bath and let cool for 20 minutes.

Meanwhile, make a glaze. In a large bowl, combine powdered sugar, milk and lemon juice until smooth. Pour over bread pudding and decorate with alternating colors of sugar sprinkles.

Serve warm with Whiskey Sauce.

Whiskey Sauce

Makes about 1 cup

1 stick butter

1 cup sugar

1 large egg

1/2 cup whiskey

Melt butter in the top of a double boiler set over hot, but not boiling, water (or in a Pyrex bowl set over a saucepan of simmering water).

In a separate bowl, beat sugar and egg together; add to melted butter, whisking vigorously to prevent egg from curdling. Cook, whisking constantly, until sugar is dissolved and egg is cooked, 3-4 minutes. Remove sauce from heat and stir in whiskey.


Now available on IBooks, You Can’t Keep New Orleans Out Of The Cook.

Jan 082015

Here is a great dish for people who don’t eat seafood. This Brennan’s classic has a great taste with the use of the Madeira wine.

3/4 cup (1 1/2 sticks) Butter

1 cup Onion, finely chopped

1/2 cup All-purpose Flour plus extra for dusting

1 quart Chicken Stock

1/2 cup Heavy Cream

1/2 cup Madeira

8 Veal Escallops 4 to 6 ounces each, lightly pounded

1 tablespoon Parmesan Cheese

Salt and White Pepper

Melt 1/4 cup butter in a skillet and sauté onion about 5 minutes until tender. Blend in the flour and cook about 2 minutes, then pour in the chicken stock. Whisk the mixture until smooth and cook about 15 minutes over medium heat. Stir in the heavy cream and Madeira, then reduce the sauce until thickened. Season to taste with salt and white pepper.

While the sauce is reducing, prepare the veal. Season the escallops with salt and pepper , then dust with flour. Melt the remaining 1/2 cup butter in a large sauté pan and cook the veal over moderately high heat about 3 minutes per side.

Serve the veal on warm plates, topped with the Madeira cream sauce. Top with 1 tablespoon parmesan cheese and broil until the cheese melts, about 1 to 2 minutes. Serve immediately.

Chicken breast can be substituted for the veal escallops.


Now available on IBooks You Can’t Keep New Orleans Out Of The Cook.


Jan 052015

Here is one of the appetizers from the old Brennan’s menu. Most people don’t make crepes at home because they think making crepes are difficult. I have actually found a mix at Kroger’s that makes a good crepe.

2 tablespoons Butter

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

16 Boiled Medium Shrimp, peeled and deveined

Salt and Black Pepper

8 Crepes

2 cups Hollandaise Sauce

1/2 cup freshly grated Parmesan Cheese

Melt the butter over low heat in a large sauté pan, then add the crabmeat and 2 tablespoons water. Season the crabmeat, with salt and pepper and cook until heated through, about 5 minutes. Fold in the shrimp and briefly warn the mixture.

Place the crepes on ovenproof plates. Fill the center of each crepe with about 1/4 cup crabmeat and 2 shrimp. Roll the crepes and top with 1/4 cup hollandaise and 1 tablespoon Parmesan cheese. Broil the crepes until the cheese melts, about 1 to 2 minutes, and serve immediately.


3 large Eggs

1 cup Milk

1/2 cup All-purpose Flour

Melted Butter for Brushing

In a medium bowl, beat the eggs with the milk. Add the flour and whisk until smooth. Strain the batter to remove any lumps.

Preheat a 5-inch crepe pan or skillet, and brush it lightly with melted butter. Pour about 2 tablespoons batter into the pan and tilt the pan to spread the batter evenly over the bottom of the pan. Cook the crepe over medium heat until golden brown, about 30 seconds, then turn crepe and brown the other side. Repeat the procedure with the remaining batter, making about 16 crepes in all. The crepes can be sealed in plastic wrap and frozen for several weeks.


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


Jan 022015

Here is a popular dish from the old Brennan’s menu. In most restaurants, this dish would be known as Trout Pontchartrain, a dish topped with Crabmeat or a Soft Shell Crab.

8 Trout Fillets (Drum, Redfish, or Tilapia can be substituted)

All-purpose Flour for dredging

1/4 cup (1/2 stick) Butter

1 1/2 pounds Lump Crabmeat, picked over to remove any shell or cartilage

1/2 cup Capers

1 1/2 cup Lemon Butter Sauce

Salt and Black Pepper

Season the Trout fillets on both sides with salt and pepper, then dredge in flour. Melt the butter in a large sauté pan and cook the fish over medium heat until flaky, about 4 minutes per side. Remove the fish from the pan and place in a warm oven until serving.

Cook the crabmeat and capers briefly in pan drippings until hot.

Place a trout fillet on eight plates on top with the crabmeat and capers. Spoon lemon butter sauce over the fish and sauce.

Lemon Butter Sauce

1/2 cup Brown Sauce

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 of 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.

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 or 1 cup portions for use as a base for lemon butter and other sauces.