Apr 302015
 

Here is a wonderful side dish from the Leruth brothers. After they took over the restaurant from their father, they created some wonderful dishes. Their Roasted Duck with Oyster stuffing is the best duck dish I have ever eaten. These Sweet Potatoes are great with any dish.

6 pounds Sweet Potatoes, boiled until tender, cooled in ice water, then cut into thick slices

1/2 pound Butter

2 cups Sugar

1/4 teaspoon Nutmeg

1/8 teaspoon Cinnamon

4 ounces Southern Comfort

Chopped Parsley

Boil all ingredients except potatoes 2 minutes and pour over cut potatoes in baking dish. Bake at 350 degrees for 20 minutes. Garnish with chopped parsley.

Enjoy!!!

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Apr 272015
 

If you have followed my recipes, you know that I hold Chef Warren Leruth in the highest regard. He was not the only great chef at LeRuth’s. His two sons, Larry and Lee, learned from the master. Larry had actually started to attend culinary school but left when he realized that he could learn more from his dad. Lee started his career in the restaurant at 8 years old. Both were very talented in the kitchen. So, here is a recipe attributed to Larry & Lee from the Chef’s Cook for Charity.

2 oz Butter

1 teaspoon Paprika

1 bunch chopped Green Onions

1/4 teaspoon Salt

1/4 teaspoon Red Pepper

1/4 teaspoon Thyme

1/4 teaspoon ground Bay Leaf

1/4 teaspoon White Pepper

1 tablespoon Tomato Paste

1 teaspoon Creole Mustard

1/4 cup Flour

1 cup Cream (marinate 1 toe garlic 1 hour and strain)

6 Egg Yolks

6 egg Whites

8 ounce Jumbo Lump Crabmeat

3 tablespoons grated Romano Cheese

Saute green onions with butter and all spices and salt. Add tomato paste. Cook for 5 minutes. Stir in flour. Add garlic-cream. Cook until thickens. Remove from heat. Whish in egg yolks and add mustard. Gently stir in crabmeat (being careful not to break up lumps of meat). Whisk egg whites until they peak. Add crabmeat mix a little at a time to whites. Fold in very easy. Place in buttered and floured 10 inch souffle dish. Dust top of souffle with cheese. Bake for about 25 minutes at 375 degrees.

Enjoy!!!

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

Apr 232015
 

This is one of the iconic Italian dishes. Ask anyone to name 3

Italian dishes and the probable answer will be Spaghetti and Meatballs,

Lasagna and Veal Parmesan. This dish is also easily made with chicken

breast. There is nothing like cutting into a piece of Veal Parmesan and

having strings of melted mozzarella cheese stretching from the plate

to your fork.

4 4-ounce slices of Veal pounded thin

3 Eggs beaten

¾ cup Seasoned Breadcrumbs

¾ cup Parmesan Cheese grated

1 stick Butter melted

Italian Red Sauce recipe follows

4 slices Mozzarella Cheese

Cooked Pasta

Preheat oven to 400 degrees. Put melted butter in a 13×9-inch

baking dish. Combine breadcrumbs and Parmesan cheese and mix

well. Dip veal in egg then coat with breadcrumb/cheese mixture.

Repeat the last step double breading veal. Put in baking dish and cook

for 5-6 minutes on each side. Pour Italian Red sauce around veal and

cook for 5 more minutes. Cover each piece of veal with a slice of

Mozzarella cheese. Cook until cheese is melted. Serve with pasta

topped with sauce from pan.

Italian Red Sauce

This is a quick Italian Red Sauce.

1 tablespoon Butter

1 tablespoon Fresh Garlic minced

¼ cup Onion minced

1 can (29 ounce) Tomato Sauce

1 can (6 ounce) Tomato Paste

1 tablespoon Italian Seasonings

1 tablespoon Fresh Oregano chopped

2 teaspoons Fresh Basil chopped

1 teaspoon Fresh Parsley chopped

2 tablespoons Sugar

In a medium saucepan over medium heat, melt butter. Sauté onions

and garlic in butter until onions are soft. Add the tomato sauce and

paste; mixing well, making sure the paste does not remain in lumps.

Add the rest of the ingredients and mix well. Adjust the seasonings to

taste. Cook for 5 minutes and serve.

Enjoy!!!

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Apr 202015
 

Cacciatore is translated as the Hunter’s way. This dish is an easy

one to prepare so that hunters would be able to eat a delicious and

quick meal. Because it is a quick meal, this dish is very popular in

fire stations. So, if you are looking for a quick Italian meal, give this a try.

1½ pounds Chicken Breast boneless, skinless and cut into

½ inch strips

1 medium Onion Julienned

1 medium Green Bell Pepper Julienned

2 cloves Garlic chopped

2 tablespoons Vegetable Oil

1 15-ounce can Tomato Sauce

1 14.5-ounce can Stewed Tomatoes

½ teaspoon Fresh Oregano chopped

1 teaspoon Creole Seasoning Blend

Hot Cooked Rice

In a large skillet over medium heat, cook the chicken, onions, bell

pepper, and garlic in oil until chicken is lightly browned on both sides

and vegetables are tender. Add the tomato sauce, stewed tomatoes and

seasonings; bring to a boil. Reduce heat and simmer, uncovered for 5

minutes or until heated through. Serve over rice.

Enjoy!!!

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Apr 162015
 

Here is a staple dish in the south. Along with seafood, I think chicken is one of the best protein to smother.

1 (3-pound) Fryer Chicken or already cut up chicken

1/2 cup Flour

3/4 cup Vegetable Oil

1/2 cup Onion, chopped

1/2 cup Celery, chopped

1/4 cup Bell Pepper, chopped

1 tablespoon Garlic chopped

2 cups Chicken Stock

Salt and Black Pepper to taste

1/2 cup Green Onions, sliced

1/4 cup Parsley, chopped

Cut fryer into serving pieces and season well using salt and black pepper. Dust chicken pieces with flour until lightly coated and set aside. In a one gallon dutch oven, heat olive oil over medium high heat. Sauté chicken pieces, a few at a time, until golden brown on all sides. Remove pieces from dutch oven and continue frying until all pieces are done. Using the same oil, add onions, celery, bell pepper and garlic. Saute approximately 3 to 5 minutes or until vegetables are wilted. Return chicken pieces to dutch oven, placing them on top of the sautéed vegetables. Add one cup of chicken stock and reduce heat to simmer. Cover dutch oven and slowly cook chicken approximately 45 minutes, stirring occasionally, and adding additional chicken stock as necessary. Season to taste with salt and pepper and add green onions and parsley. Continue to cook for an additional 5 minutes or until chicken is totally tender.

Enjoy!!!

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

Apr 132015
 

It has been pointed out to me that most of my recipes contain seafood, which some people are allergic to. So, this week I will post two non seafood recipes. The first shows that nothing goes together better than pork and pork. With pork chops being wrapped with bacon to using andoouille as a stuffing, you get delicious results.

1 pound Center-cut Pork Loin, cleaned and deboned

1 pound Andouille Sausage

1 teaspoon Basil

1 teaspoon Thyme

1/4 cup Garlic, chopped

1/4 cup Cane Syrup

10 Pearl Onions

1 Red Onion, sliced

6 diced Yams

1/4 cup Oil

Salt and Pepper to taste

Dash of Hot Sauce

Preheat oven to 375 degrees. Using a knife, pierce a hole through the loin from end to end. Using your hands, push the sausage through the center cut. Plase the loin in a large roasting pan and season with salt, pepper, basil, thyme, and garlic.Glaze the loin with cane syrup and garnish with onions and yams. Season to taste using salt, pepper and hot sauce. Drizzle oil over meat, cover with aluminum foil and bake for one hour. Cut into sliced and serve.

Enjoy!!!

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Apr 092015
 

This dish was first introduced at Antoine’s several decades ago. It is a wonderful and flavorful way of using leftover crawfish tails.

5 tablespoons salted Butter

1/3 cup Onion, finely chopped

2 tablespoons Flour

1/4 cup Heavy Cream

3/4 cup Milk

1 cup Crawfish tails

3/4 teaspoon Salt

1/4 teaspoon White Pepper

1/4 teaspoon Cayenne

1/8 teaspoon Mace

1/8 teaspoon Allspice

1/8 teaspoon Cloves

1 whole Bay Leaf, crushed

3 tablespoons Cognac

1 tablespoon dry White Wine

1 tablespoon fresh Parsley, finely minced

1/4 teaspoon Garlic, finely minced

In a small, heavy skillet or sauté pan, melt 2 tablespoons of the butter over low heat. Add the onion and sauté until soft and glazed but not brown. In a large heavy skillet or sauté pan, melt the remaining 3 tablespoons butter, add the flour, and cook over low heat, stirring constantly, until a light yellow roux is formed. Turn off the heat, add the contents of the small skillet to the roux, and slowly blend in the cream and milk. Turn the heat very low and cook until the mixture thickens, stirring constantly, then add the crawfish tails and mix well, Stir in the salt, pepper, cayenne, mace, allspice, cloves, and bay leaf. Add they Cognac and white wine and simmer over very low heat, stirring constantly, for about 4 minutes. Sprinkle in the minced parsley and garlic and simmer for 10 to 12 minutes more to allow the seasonings to expand. The mixture should br stirred quite frequently with a wooden spoon to prevent scorching or sticking.

Serve in heated individual ramekins or gratin dishes.

Enjoy!!!

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

Apr 062015
 

This is not your typical ravioli dish. It is not stuffed and sealed. This dish is more like a regular pasta dish, just the pasta is larger. Wonderful as an appetizer as weel as an entree.

8 Lasagna Sheets

2 tablespoons plus 1 1/2 sticks cold Unsalted Butter

2/3 cup diced Onion (about 1/2 large onion)

1/3 cup diced Green Bell Pepper (about 1/2 large pepper)

1/3 cup diced Red Bell Pepper (about 1/2 large pepper)

1 pound crawfish tails

1/2 teaspoon Creole Seasoning

1/4 teaspoon dried Hot Pepper Flakes

1 medium Tomato, seeded and diced

1/4 cup minced fresh Chives

Bring a large pot of salted water to a boil. Add lasagna sheets and cook until just al dente. Using tongs, remove pasta from water and transfer to a cutting board. Cut pasta into 8-inch squares and return to pot of hot water off heat.

In a large skillet melt 2 tablespoons butter over moderately high heat. Add onion and bell peppers and saute 2 minutes. Add crawfish, Creole seasoning, and red pepper flakes and saute 3 minutes. Add tomato and cook 1 minute.

Cube remaining 1 1/2 sticks butter. Reduce heat to low and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. add chives.

Arrange 1 pasta square in each of 4 shallow bowls. Divide sauce among bowls and top with remaining pasta squares.

Enjoy!!!

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

Apr 022015
 

This past weekend, my brother had a booth in the Hogs for a Cause Festival. Armed with other family members and friends, Rugaroux Q had its first foray into competitive cooking. I am looking forward to a chance to join the team. Here is a delicious Pork Roast recipe.

1 cup Onion, chopped

1 cup Bell Pepper, chopped

1/4 cup Celery, chopped

1 tablespoon ground Thyme

1 tablespoon ground sweet Basil

1/4 teaspoon Black Pepper

1/4 teaspoon White Pepper

1/4 teaspoon Cayenne Pepper

1 teaspoon Salt

1/4 cup fresh Parsley, chopped

4 cloves Garlic, chopped

1 4 pound Pork Roast

1/4 cup Olive Oil

2 cups Pork or Beef Stock

Preheat the oven to 350 degrees.

In a small bowl, combine the vegetables, spices, herbs, and garlic and blend very well. Make several slits in the roast and stuff the vegetable/herb mixture into them. Once you have filled several slits in the roast, rub the remaining vegetable mixture on the outside of the meat. In a large, heavy pot big enough to hold the roast, heat the olive oil and brown the roast on all sides very quickly. Next, add the Pork Stock, cover the pot, and bake in the oven for about 3 hours, basting the meat every 30 minutes. Cook until the roast is tender and done inside.

Enjoy!!!

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