May 282015

My mother’s middle name was Francis. This dish is exquisite

and full of flavor. In New Orleans, this dish would be called Redfish

Pontchatrain. Most dishes topped with any type of crab are named

after the large lake that borders New Orleans to the North. However,

I chose to honor my mother with the name.

4 8ounce Red Fish Fillets

1 stick Butter melted

Blackening Seasoning

Meuniere sauce

1 pound Lump Crabmeat, picked through to remove loose shells.

Fresh Parsley chopped

Make Meuniere sauce and add the crabmeat. Cook for 2 minutes

then keep warm. Heat a large sauté pan over medium heat. Dip red

fish in butter. Season both sides with plenty of blackening seasoning. Cook

evenly on both sides until fish is flaky. Place on serving plate and add

¼ of the crabmeat sauce. Top with parsley and serve.

Meuniere Sauce

2 sticks Butter

2 tablespoons Lemon Juice

2 teaspoons Worcestershire Sauce

In a small saucepan over low heat, melt butter until it stops bubbling

and the milk solids at the bottom of the pan begin to brown. Carefully

add the lemon juice and Worcestershire sauce; the butter will foam.

Cook until the foam subsides.


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


May 252015

Crabmeat au Gratin is one of my favorite dishes, but there are times when I like to change things up. Just the other  night, I swtched Shrimp and Crawfish for the Crabmeat. The result was a dish that was almost as good as the original. See what you think.

2 Egg Yolks

12 ounces Heavy Cream

½ stick Butter (4 ounces)

1 large Onion minced

3 cloves Garlic minced

1 teaspoon Salt

½ teaspoon White pepper

1 tablespoon Creole Seasoning

¼ cup Flour

½ cup Shredded Mild Cheddar Cheese

½ cup Shredded Monterey Jack Cheese

1 pound Seafood,cooked (Shrimp, Crawfish, Crabmeat, etc.)

1 cup Seasoned Bread Crumbs

1 cup Shredded Sharp Cheddar Cheese

Preheat oven to 400 degrees. Lightly grease a 9×9 inch-baking

pan. In a bowl, whip together egg yolks and heavy cream. Melt butter

in a large saucepan over medium heat. Sauté onions and garlic about

3 minutes. Season with salt, white pepper and the Creole seasoning.

Reduce heat to low, cover, and simmer 20 minutes, stirring

occasionally, until very tender. Mix the flour into the saucepan, and

cook for 5 minutes, stirring continuously. Mix in egg yolk mixture.

Stir in the mild Cheddar and Monterey Jack cheeses until melted.

Remove from heat and fold in seafood. Transfer the mixture to the

prepared Baking dish. Top with breadcrumbs and sharp Cheddar

cheese. Bake 20 minutes until bubbling lightly.


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


May 212015

Here is another dish from the old Brennan’s. It is a quick but tasty veal dish. It is not often that you find ketchup used as an ingredient in Fine Dining restaurants, but it works in this dish.

2 large Eggs

1/2 cup Milk

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

2 cups Seasoned Bread Crumbs

1/2 cup (1 stick) Butter

1 1/2 cups Ketchup

3/4 cup Sour Cream

Juice of 1/2 Lemon

1 tablespoon Worcestershire sauce

Pinch of White Pepper

Salt and Black Pepper

In a shallow bowl or pan, beat the egg with the milk. Season the veal with salt and pepper, then dip in the egg wash. Coat the escallops with bread crumbs.

Melt the butter in a large sauté pan and cook the veal over moderately high heat until golden brown, about 3 minutes per side. Remove the veal from the pan and place in a warm oven while preparing sauce.

Place the ketchup in a medium saucepan and cook over low heat. Gradually whisk the sour cream into the keychup, then add the remaining ingredients. Cook the sauce until hot, stirring it frequently.

Place a veal escallop on each plate and top with the sauce


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

May 182015

Gerald Crozier was one of the best French chefs in New Orleans. His cooking was pure French and not Creole. His first restaurant was located in a strip mall in New Orleans East. After moving to a larger location in New Orleans east, he moved his restaurant to a strip mall in Metairie. In 2000, he retired. He sold the restaurant, recipes and all. After a few years, he opened Chateaubriand Steakhouse on North Carrollton Avenue. But there was no success. He opened right before 9/11. When the city started getting out of the recession, Carrollton Avenue started to be ripped up for the new streetcar line. Then came Katrina and closed the restaurant for good. He and his wife Eveline retired to Knoxville, where he died on 9/30/2009 at age 65. Here is a great dish from Crozier made for crawfish season.

1 tablespoon Salt

1/4 teaspoon White Pepper

1 cup Flour

8-12 thin slices Veal Round, about 2-3 ounces each

2 tablespoons Vegetable Oil

4 tablespoons Butter

12 ounces fresh Mishrooms, sliced

1/2 cup White Wine

1 pound fresh Louisiana Crawfish Tails

1 pint Heavy Cream

Preheat the oven to 200 degrees.

Blend salt and pepper into the flour. Lightly pound the veal scallops. Dust lightly with the seasoned flour on both sides. Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the veal and cook for 90 seconds to 2 minutes (depending on the thickness) on each side, until browned around the edges. Pick up the veal with tongs, let it drain over the pan for a few seconds, then put it onto 4 plates. Put these in oven to stay warm. Pour off excess faqt from the pan, but don’t wipe it. Add the rest of the butter and mushrooms. Cook for 1 minute. Add the wine and reduce the liquid by half over medium high heat. Add the crawfish tails and cream, plus salt and pepper to taste. Agitate the pan and cook until cream thickens. Spoon crawfish and mushroom sauce over the veal and serve. This is good with rice on the side, with some of the sauce running into it.


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

May 142015

Here is Emeril’s take on Crabmeat Imperial. When he first tasted Crabmeat Imperial, he thought it was one of the richest dishes he ever put in his mouth. So, he thought he would try it with crawfish and it was just as good.

1 tablespoon Vegetable Oil

3/4 cup chopped Onions

1/4 chopped Bell Peppers

1/4 cup chopped Celery

3/4 teaspoon Salt

1/4 teaspoon Cayenne

1 pound peeled Crawfish Tails

1 tablespoon chopped Garlic

2 tablespoons chopped Parsley

1/4 cup chopped Green Onions

1 cup Mayonnaise

2 tablespoons Creole or Whole-Grain Mustard

1/4 teaspoon Tabasco Sauce

1/4 cup dried Bread Crumbs

1/2 teaspoon Creole Seasoning

Preheat oven to 400 degrees.

Heat the oil in a large skillet over high heat. Add the onions, bell peppers, celery, salt, and cayenne. Sauté for about 5 minutes, or until wilted. Add the crawfish tails and cook for about 5 minutes, stirring occassionally. Remove from the heat. Let cool for about 30 minutes.

In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard, and Tabasco. Mix well. Spoon the mixture into a 1-quart casserole or 4 individual gratin dishes or scallop shells. Mix together the bread crumbs, the remaining mayonnaise, and the Creole seasoning. Spread the top of the crawfish mixture with this mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.


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

May 112015

Yesterday was Mother’s Day, which means a crawfish boil. Here is an idea from Emeril to use leftover tails, if there is any.

1/2 stick (4 tablespoons) Butter

1 cup chopped Onion

1/2 cup chopped Bell Peppers

1/2 cup chopped Celery

1/2 teaspoon Salt

1/4 teaspoon Cayenne Pepper

2 ounces chopped Tasso

1 pound peeled Crawfrish Tails

1 tablespoon Flour

1 cup Water

20 Saltine Crackers

1 cup dried fine Bread Crumbs

1 tablespoon Creole Seasoning

1/4 cup Vegetable Oil

Heat the butter in a skliiet over medium-high heat. Add the onions, bell peppers, celery, salt and cayenne. Cook for 7 to 8 minutes, stirring ofter, or until lightly browned and soft. Add the tasso and cook for about 2 minutes. Add the crawfish tails and, stirring occassionally, cook for 3 to 4 minutes. Dissolve the flour in the water and add to the crawfish mixture. Stir for about 2 minutes, or until the mixture thickens slightly. Remove from heat and let cool.

Put the mixture in a food processor and pulse 2 to 3 times to chop. Add the crackers and pulse several times to combine thoroughly. Shape into 3-inch patties. Season the bread crumbs with the Creole Seasoning. Dredge the patties in the bread crumbs. Heat the oil in a large nonstick skillet and panfry the patties, about 2 minutes on each side. Drain on paper towel and serve hot.


Now available in IBooks You can’t keep New Orleans Out Of The Cook


May 072015

My mother was an excellent vegetable cok. She had to be to get 7 children to eat their vegetables. Here is a wonderful dish that is great on the side of any meal.

2 small cans Whole or Sliced Carrots, drained

1/2 cup Orange Juice

1 tablespoon Cornstarch

1/2 cup Sugar

1 teaspoon Salt

1 tablespoon Orange Rind, grated

2 tablespoons Butter

Preheat oven to 350 degrees. Place carrots in a 2 quart casserole. Combine orange juice, sugar, cornstarch, salt, and orange rind. Pour over carrots. Add butter. Bake, covered for 30 minutes.


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

May 042015

May 1st is my mother’s birthday. She would have been 92 this year. Unfortunately this year, she received a special present. My brother, Lyle, passed away on 4/29. To honor them both, I will post 2 of her recipes this week. My mother was a great cook. I know she is happy that she raised children who know their way around a kitchen. Here is one of her wonderful Pork Chop recipes.

6 Pork Chops

1/2 pound Bacon, diced

1 15oz can Apple Sauce

1 19oz can Sauerkraut, rinced and drained

1 tablespoon Brown Sugar

1/2 teaspoon Dry Mustard

1/4 cup dry White Wine

1/4 teaspoon Paprika

Dash Pepper

Fry Bacon and drain. Save drippings. Mix bacon, sauerkraut and apple sauce. Add brown sugar, mustard, wine, paprika, and pepper. Put in casserole. Brown pork chops in bacon drippings. Put chops on top of sauerkraut. Cover and bake in a 350 degree oven for 1 hour or until chops are tender.


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