Mar 302015
 

Hopefully, here in Arkansas, we are going thru our last cold snap of the season. So naturally, the thought of soup came to mind. Here is my version of Shrimp Bisque.

1-1/4 lbs headless Shrimp in shells

1/4 cup Butter

1/2 cup Onion, finely diced

1/2 cup Celery, finely diced

1 Garlic Clove, minced

2 tablespoons All-purpose Flour

2 tablespoons Tomato Paste

3 cups Milk

2 cups Shrimp stock

1 dried Bay Leaf

1/2 teaspoon dried Basil

1/2 teaspoon Tabasco

1/4 teaspoon Salt

1/4 cup Green Onions, thinly sliced

 

Shell and devein the shrimp, reserving the shells for the shrimp stock. Melt the butter and sauté the onions, celery and garlic for about 5 minutes or until tender. Stir in the flour and tomato paste and cook for about 1 minute longer. Remove the pot from the heat. Gradually stir in milk and broth to form a smooth mixture. Add the bay leaf, basil, Tabasco Hot Sauce and salt. Return to heat, bring to a boil; reduce heat and simmer for 10 minutes. Turn up the heat, add the shrimp and cook, stirring constantly, until the shrimp are pink. Remove from heat and stir in the sliced green onions. Serve with soda crackers.

Enjoy!!!

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

Mar 262015
 

Here is another great side dish from Emeril. This is usually served with Pork Chops at Emeril’s, but it is a good replacement for potatoes with any dish.

1 3/4 to 2 pounds Sweet Potaotes

1/2 cup Heavy Cream

1/4 cup Bourbon Whiskey

2 tablespoons Light Brown Sugar

2 tablespoons Molasses

1/8 teaspoon Salt

Preheat oven to 350 degrees.

Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary surup, about 1 hour and 15 minutes, depending on the size. Remove from the oven and let sit until cool enough to handle.

Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

Enjoy!!!

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

Mar 232015
 

Here is a side item from Emeril’s first restaurant. To help celebrate the restaurant’s 25th year, I will be posting many Emeril recipes

1 bunch Green Onions, green part only

2 tablespoons extra-Virgin Olive Oil

2 cups Whole Milk

2 cups Water

2 teaspoons Salt

1/2 teaspoon freshly ground White Pepper

1/8 teaspoon freshly ground Black Pepper

1 cup old-fashion white Grits, not instant

1/4 pound White Cheddar, grated

4 tablespoons Unsalted Butter

Bring a medium pot of salted water to a boil. Add the green onions and blanch fo 20 seconds. Remove with a slotted spoon and cool in an ice bath. Drain and dry on paper towels.

Thinly slice the green onions and puree in a blender with the olive oil.

Combine the milk, water, salt, and black and white peppers in a medium heavy pot and bring to a boil. Add the grits in a steady stream, whisking constantly, and return to a boil. Reduce the heat to low and cook, stirring occassionally with a wooden spoon, until the grits are tender and creamy, about 25 minutes.

Add the cheese, butter, and green onion puree and stir until the cheese melts completely. Remove from the heat and serve.

Enjoy!!!

Mar 192015
 

New Orleans is so rich with seafood, one would think that seafood is the only thing served in New Orleans. While we eat more seafood than most people, we also enjoy our meat. One of the most popular old time meat dish is the Boiled Brisket. The most popular place to find this dish is Tujagues. Tujagues is the second oldest restaurant in the city. In the French Quarter, Tujagues have built their business on Bolied Brisket.

1 Brisket of Beef (5 to 6 pounds)

2 Creole Tomatoes, cut in quarters

2 medium Onions, cut in quarters

6 Carrots, cut in half across, then in quarters

6 Shallots (Scallions), cut into 3 ot 4-inch lengths

4 stalks Celery, cut in half acrsoo, then quartered

8 to 10 sprigs Parsley, stems included, torn into 2 to 3-inch lengths

2 Tablespoons Salt

1 1/2 teaspoons freshly ground Black Pepper

4 whole Bay Leaves, crushed

1 teaspoon dried Thyme

6 whole Cloves

6 Whole Allspice

1/4 teaspoon Cayenne

1/4 teaspoon Mace

2 quarts Water, approximately

Place the brisket in a deep heavy kettle or stock pot of about 5 ot 6-quarts capacity. Place the vegetables and parsley on top of and around the brisket (the brisket and vegetables should be crowded in the bottom of the pot), then add the seasonings and enough water just to cover the meat. Bring to a boil, lower the heat, and simmer 2 1/2 to 3 hours, or until the meat is fork tender. Serve sliced with Creamy Horseradish sauce on the side. Save the broth and vegetables and serve as a soup.

Enjoy!!!

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

Mar 162015
 

We are starting to get to the heart of the crawfish season. I love to cook crawfish tails with pasta. This recipe from Bacco allows you to use whatever sauce you want to. That way, if someone does not like tomato sauce, Alfredo sauce works just as well.

2 tablespoons Garlic, chopped

1 Yellow Onion, diced

1 large Leek, white part only, diced

4 ears corn, roasted, shaved off the cobs.

2 cups Tomatos, roasted, rough chopped

1 pound Crawfish Tails

Creole Seasoning to taste

1 1/2 cups Heavy Cream

Salt and Pepper to taste

1 bunch Green Onions, thinly sliced

Cannelloni Shells (precooked), enough to serve 4

Pasta Sauce of your choice

In a saute pan, sweat down the garlic, onion and leek until soft. Add the corn, tomatoes, crawfish and Creole Seasoning and sauté for 2 minutes over medium heat, Add the cream and season with salt and pepper. Cook for 10 minutes over medium-low heat. Add the green onions and let cool.

When filling is cooled, place in cannelloni shells and serve with your favorite sauce.

Note: Lasagna noodles may be substituded for cannelloni shells.

Enjoy!!!

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

 

Mar 122015
 

Ralph Brennan opened Bacco in 1991 in the W Hotel in the French Quater. It was designed to target the convention visitors. After Katrina, Bacco was not profitable like it was before. In 2010, Ralph decided not to renew his lease. He is still looking for a location to reopen Bacco. Here is a great twist on Jambalaya.

3 ounces Risotto

2 tablespoons Oil

2 tablespoons Yellow Onions, diced

2 tablespoons Red Bell Pepper, diced

1/4 teaspoon Garlic, chopped

4 large Shrimp, deveined

2 ounces Andouille Sausage, grilled and sliced

2 ounces Chicken Breast, grilled and sliced

1/4 cup chicken Stock, heated

3 tablespoons Tomato Sauce

1/4 teaspoon Creole Seasoning

Salt and Pepper to taste

Prepare risotto according to package directions.

Heat the oil in a saute pan over medium high heat. Add the onions, and saute until soft. Add the bell pepper, and cook until it softens, then add the garlic. Add the shrimp, andouille sausage and chicken. When the shrimp turn opaque, add the remaining ingredients. Stir with a wooden spoon until creamy. Add more stock if needed. Adjust seasonings to taste and serve.

Enjoy!!!

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

Mar 092015
 

Here is a dish that is great at this time of year. Using fresh fish and crawfish, your meal on Friday in Lent is simple but taste delicious.

1 tablespoon each Fresh Basil, Fresh Parsley and Fresh Oregano

1/2 cup Extra Virgin Olive Oil

Salt and Pepper to taste

4 Fish Fillets ( Red Snapper, Grouper, Speckled Trout, Redfish, or Flounder)

3/4 cup Creole Tomato Relish

Lemon Wedge for garnish

Creole Tomato Relish

1/3 cup Extra Virgin Olive Oil

2 tablespoons Garlic, sliced

1 1/2 pounds Crawfish Tails

3 1/2 pounds Tomatoes, cored and diced

1 1/2 cup Red Onion, finely diced

Pinch of Crushed Red Pepper

3 tablespoons seasoned Rice Vinegar

2 teaspoons Basil Chiffonade

1 1/2 teaspoons Kosher Salt

1/2 Lemon, juiced

Black Pepper, freshly ground

Place the herbs, oil, salt and pepper in a blender and puree. Pour the mixture over the fish fillets and let stand for 30 minutes. Grill or Broil the fish to desired doneness. Place the Creole Tomato Relish on top of the cooked fish. Garnish with lemon wedges and serve.

Creole Tomato Relish

Place the Olive Oil in a large sauté pan over medium heat. Add the garlic and cook until golden brown. Add the crawfish, toss well, and remove from the heat when they are cooked through.

In a large bowl, put the tomatoes, onions, red pepper, vinegar, basil, salt, lemon juice and black pepper. Add the crawfish and toss together. Let sit for 30 minutes to intensify flavors.

Enjoy!!!

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

Mar 052015
 

With is still being cold here, this soup will hit the mark. Oyster soup has been around New Orleans for a long time. With this recipe, Emeril has taken a great New England dish, Clam Chowder, and put a New Orleans spin on it with the oysters.

1 pound Raw Oysters, roughly chopped

2 cups skin on small diced Red Potatoes

1/2 cup chopped Onions

1 teaspoon minced Shallots

1 teaspoon minced Garlic

1/4 cup chopped Celery

1/2 cup (2 ounces) chopped Bacon

3 cups Heavy Cream

1 1/2 cup Oyster Liquid

Salt and Pepper

1 tablespoon chopped fresh Chervil

In a soup pot, cook the bacon until crisp, remove and reserve. To the bacon fat, add the shallots, garlic, onions and celery. Cook until tender, about 4 minutes. Add the oyster liquid, cream and potatoes. Bring to a boil and reduce the heat until the potatoes are tender, about 20 minutes. Add the chopped oysters, and cook for 2 minutes, Add the bacon, chervil and season with salt and pepper.

Enjoy!!!

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

Mar 022015
 

This month, Emeril’s restaurant will be celebrating their 25th anniversary. It is hard to believe that it has been that long. But in a city with quite a few restaurants over 100 years old, Emeril’s is still young. This week, I will post two recipes that Emeril has shared with The Chef’ Charity for Children cookbook. One will be for seafood lovers and the other for steak lovers. Here is the steak recipe.

4 (10oz each) Ribeye Steaks, each one inch thick

5 teaspoons Emeril’s Creole Seasoning

1/4 cup Olive Oil

8 cup assorted Fresh Wild Mushrooms (Shiitakes, Chanterelles, Oysters, Black Trumpets), sliced

1/2 cup chopped Yellow Onions

1/2 cup chopped Green Onions

2 tablespoons minced fresh Garlic

1 teaspoon Salt6 turns freshly ground Black Pepper

1 stick unsalted Butter, cut into pats

Sprinkle each steak all over with one teaspoon of the Creole seasoning and pound in once or twice with the side of a heavy knife or he palm of your hand.

Heat the oil in a large skillet over high heat. When the oil is very hot, add the steaks and sear them on the first side only, about 4 minutes. Turn the steaks and sear the second side for two minutes. Add the mushrooms, yellow and green onions, garlic, salt, pepper and the remaining one teaspoon Creole seasoning and sauté for two minutes.

Turn the steaks back over to the first side dot with the butter pats, cover the skillet and cook one minute. Remove from the heat.

To serve, place one steak on each of four plates and cover with 3/4 cup mushrooms and juices.

Enjoy!!!

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