Jun 292015
 

You can’t get more Southern than this. By adding crabmeat to hushpuppies, you create something that is denser than a crab beignet. But it is just as good. Serve it with your favorite remoulade sauce.

1 cup Yellow Cornmeal

1 cup All-purpose Flour

1 tablespoon minced Thyme

1 teaspoon Baking Powder

1 teaspoon Salt

1 teaspoon Garlic Pepper

1/2 teaspoon Baking Soda

1/2 teaspoon Cayenne Pepper

2 large Eggs, lightly beaten

1/2 cup Buttermilk

1/2 cup Sour Cream

1 cup chopped Green Onions

1/2 cup very fine Bacon Crumbles

1 pound fresh picked Crabmeat

Heat oil to 350 degrees F. In a large bowl, combine cornmeal, flour, thyme, baking powder, salt, garlic pepper, baking soda and cayenne pepper. In a small bowl, combine eggs, buttermilk, and sour cream. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in onions, bacon, and crabmeat. Dip spoon into water and then a spoonful of the hushpuppy mixture. This will allow mixture to easily fall off the spoon. Drop by tablespoonfuls into hot oil, and fry until golden brown. Drain on paper towels.

Enjoy!!!

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Jun 252015
 

To complete the Kajun Kabob recipe, here is Frank’s take on Dirty Rice.

2 tablespoons Vegetable Oil + 2 teaspoons Butter

1/4 pound Chicken Gizzards, chopped into small pieces

1/2 pound Chicken Livers, chopped into small pieces

1/4 pound lean Ground Beef

1/4 pound lean Ground Pork

2 Celery ribs, finely chopped

1 Red Bell Pepper, finely chopped

1/2 small Green Bell Pepper, finely chopped

4 cloves Garlic, minced

2 cups uncooked, long-grain Rice

4 cups low-sodium Chicken Stock

1/2 teaspoon fresh-ground Black Pepper

1/4 teaspoon ground Cayenne Pepper

2 teaspoon Frank Davis Sprinkling Spice or Creole Seasoning

 

Start off by taking a 4-quart, heavy aluminum, Dutch oven, pouring in the vegetable oil-butter mixture, and heating it over a medium-high flame until hot.

Then drop the gizzards into the pot and cook them for about 5 minutes, turning them occasionally to evenly brown them.

Then drop the chopped livers into the mixture and sauté them until they ‘just brown.’

Note: Some moisture will probably seep out of the livers as they cook, and they won’t brown up as nicely as the gizzards, but that’s okay.

Then as soon as the livers aren’t red or pink anymore, add the beef and the pork and cook them into the mix for about 4 minutes or so until no more pink is evident.

Now add the onions to the meats and sauté them, stirring all the while, for another couple minutes until they just start to wilt and clear.

Next fold in the celery, the red and green bell peppers, and the garlic and cook everything together for another 5 minutes or so, again stirring, this time continuously.

At this point it’s time to pour the rice into the pot of ingredients and stir the entire mixture well.

Once the rice is in, pour in the chicken stock.

Then season the pot with the black pepper, cayenne pepper, and sprinkling spice.

Now bring the stock to a full boil. . .but immediately cover the Dutch oven tightly and reduce the fire to low, just enough to keep the mixture simmering. It will take about 20 minutes or so for the rice to fully cook.

When it does (and you can test a few grains before you take the pot off the stove), remove your dirty rice from the heat.

All that’s left is to fluff the rice, give it a quick, gentle stir to uniformly combine everything for the last time, and then cover it again for 10 more minutes to give all the flavors time to marry.

And Dats Naturally N’awlins!

Enjoy!!!

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

 

Jun 222015
 

Last Friday, the Twin Spans of Interstate 10 crossing Lake Pontchatrain were named after Frank Davis. So, it is only fitting that I feature a couple of his recipes this week. The first one is a spin on a Kabob. Instead of rilling or baking them, Frank chose to Deep Fry them. A little fried food is good for the soul.

1 pound Chicken Breast, cut into pieces

1 pound Somked Sausage, cut into disc

1 pound Round Steak, cubed

1 pound Pork Loin, cut into medallions

1 large White Onion, chunked

3 ribs Celery, cut into 1-inch lengths

1/2 pound small Mushrooms, buttons only

3 Zucchini, cut into discs

2 cups seasoned Flour (all-purpose)

3 whole Eggs

1 cup whole Milk

Crisco oil for frying

Salt and Pepper to taste

Very simple, you take about a half-dozen bamboo skewers and begin alternating the  kabob ingredients on the sticks as follows: onion, chicken breast, celery, smoked sausage, mushroom, pork loin, zucchini, and round steak. Then you repeat the process until you’ve filled the skewer, with about 2-inch empty space in the center.

At this point, with a pair of sharp kitchen shears, cut the skewer in half where you left the space (you want to make 2 small kabobs).

Next, salt and pepper each kabob and set it aside. Then season your flour with salt and pepper (and season it well!) to make a dusting mix and whip the 3 eggs into the cup of milk to make an egg wash.

Now roll the kabob in the flour, then dip it in the egg wash, and roll it back in the flour again. At this point, you want to allow the coated kabob to “rest” on the counter for about 3 to 5 minutes so that the coating sticks to the vegetables and meats.

Meanwhile, in a chicken fryer or Dutch oven, heat your oil to about 375 degrees. Then one at a time, lower your kabobs into the oil and fry them until the coating turns crunchy and crispy (about 5-8 minutes).

When they are done, remove them, drain them on absorbent paper towels, and serve along side a piping hot dish of Cajun Dirty Rice (recipe to follow on Thursday).

And Dats Naturally N’awlins.

Enjoy!!!

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

Jun 182015
 

A lot of the recipes that I post are seafood dishes. With the abundance of fresh seafood in and around Louisiana, it is hard not to think seafood when it is time to cook. However, I know that are some people who are allergic to or do not eat seafood. I try to keep a balance of seafood and non-seafood dishes on my post. So. here is a dish from John Folse that uses Oyster Mushrooms that grow wild all over South Louisiana.

12 thinly cut Pork Chops

1 cup Flour

1/2 cup Shortening or Bacon Drippings

2 cups chopped Onions

2 cups chopped Celery

1 cup chopped Bell Pepper

1/4 cup chopped Garlic

1 cup diced Tomatoes

1/2 pound Oyster Mushrooms

3 cups Beef or Chicken Stock or Broth

1 Bay Leaf

1/2 teaspoon dry Thyme

1/2 teaspoon dry Basil

1/2 cup chopped Green Onions

1/2 cup chopped Parsley

Salt and Cracked Black Pepper to taste

Season pork chops well using salt and cracked black pepper. Dust generousley in flour and set aside. In a heavy bottom Ducth oven, heat shortening or bacon drippings over medium high heat. Saute pork chops until golden brown on all sides. Once browned, remove and keep warm. In the same oil, saute onions, celery, bell pepper, garlic, tomatoes and mushrooms. Cook until vegetables are wilted, approximately three to five minutes. Add beef stock, bay leaf, thyme and basil. Bring to a low boil, reduce to simmer, and cook three to five minutes. Add green onions and pork chops. Cover dutch oven and allow pork chops to cook approximately thirty minutes. Season to taste using salt and cracked black pepper. Add parsley and contiune cooking until pork chops are completely tender.

Enjoy!!!

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

Jun 152015
 

Carbonara is a dish that I have always wanted to make. A true Carbonara is made with no cream. The sauce is made by the egg yolks and Parmesan Cheese. The twist on this recipe is the use of Andouille in place of the Bacon.

1 pound dried Pasta, such as fettuccine or spaghetti

1/2 pound Andouille sausgae chopped

2 tablespoons Olive Oil ( if needed)

2 cloves Garlic, minced

1/2 cup low-sodium Chicken Broth

12 ounces Raw Shrimp 60-80 count

1/2 cup Hot Pasta Water

2 Egg Yolks

1/2 cup Freshly Grated Parmesan Cheese

1/2 teaspoon Kosher Salt and freshly ground Black Pepper

Bring a large pot of salted water to a boil for the pasta. In a large sauté pan, cook Andouille until fat is rendered and sausage is a little crispy. Use a slotted spoon to remove Andouille and set aside. Pour off all but 2 tablespoons of rendered fat. If necessary, add olive oil to pan make 2 tablespoons fat. Sauté garlic in bacon fat over medium heat for about 1-2 minutes. Add chicken broth and shrimp to the pan. Cook over medium high heat until the shrimp are cooked through, 4-5 minutes. Season shrimp with salt and pepper to taste. At the same time, add pasta to the boiling water and cook according to package directions. Once pasta is cooked, reserve 1/2 cup of pasta water. In a small bowl, slowly combine hot pasta water with egg yolks, whisking the entire time. Remove sauté pan from heat, the add hot pasta water egg yolk mixture, Parmesan cheese, and Andouille and toss to combine. Garnish with more black pepper and serve.

Enjoy!!!

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

 

Jun 112015
 

When I went to make my Voodoo Rolls for some friends, I thought that they could use a dipping sauce. So, going out my comfort zone, I threw together so Asian products that I have started to play with. The results were good. With a little tweeking, this is the results. If you like it spicy, add the Sirachia sauce.

1/2 cup Hoisin Sauce

1/2 teaspoon Rice Wine Vinegar

1/4 teaspoon Sesame Oil

2 teaspoon fresh Garlic, minced

2 tablespoons Steen’s Cane Syrup

1/4 teaspoon grated fresh Ginger

1/4 to 1/2 teaspoons Siracha sauce ( Optional)

Mix together all ingredients. Cover and refrigerate for at least 30 minutes for the flavors to combine. Remove from refrigerature 20 minutes before serving.

Enjoy!!!

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

 

 

Jun 082015
 

This is a play on my Voodoo Rolls. This is for people who are not fans of crawfish and/or andouille. In their place, you can use cooked shrimp and smoked sausage. When using shrimp, I will get uncooked shrimp and boil them with a splash of liquid Crab Boil, garlic and onion powder.

10 ounces Shrimp, boiled, peeled and deveined

2 teaspoons Creole Seasoning

¼ cup Onions minced

3 cloves Garlic minced

6oz Smoke Sausage cut in a small dice

5 tablespoons Worcestershire Sauce

8 ounces Mozzarella Cheese shredded

20 Egg Roll Wrappers

Put Creole seasoning on shrimp ans toss to cover. Sauté onions

and garlic in Worcestershire sauce for 2 minutes. Add shrimp and

sausage. Sauté for 3 minutes. Drain and allow to cool. Mix cheese

with the cool meat mixture. Place egg roll wrapper on a dry surface.

Place 2 Tablespoons of the meat and cheese mixture in a roll in the

middle of the wrapper. Fold the sides of the wrapper ½ inch over the

mixture. Wet one end and roll it toward that end. Press to seal. Fry

rolls at 375 degrees until golden, about 2 minutes. Make sure to turn

the rolls so that both sides cook evenly.

Serve with Casian Dipping Sauce (recipe on Thursday)

Enjoy!!!

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

 

Jun 042015
 

Kolb’s restaurant was the best German restaurant in New Orleans. From 1899-1995, Kolb’s had a great location on St. Charles Ave. right off of Canal. The German decor was complete with beer steins hanging on the wall. The most memorable part of the decor was the ceiling-fan system. In the original dining room, a leather-belt-driven ceiling-fan system ran about a dozen fans. Later, a German dressed man, Ludwig, was added to appear like he was  hand-cranking the whole system. The recipe for this beef dish appeared in the Times Picayune newspaper. After Katrina, most people lost the recipes that they had clipped out of the newspaper. Marcelle Bienvenu and Judy Walker published a book, Cooking Up A Storm, which contained recipes that some had lost in the storm.

3 cups Tarragon Vinegar

4 cups Water

1/2 cup Sugar

1/4 cup Salt

4 Bay Leaves

12 whole Cloves

1/2 teaspoon ground Allspice

2 medium Carrots, sliced

2 medium Onions, sliced

1 Green Bell Pepper, sliced

1 stalk Celery, diced

1/4 bunch Parsley, chopped

1 ( 4-pound) Beef Bottom Round Roast

1/4 cup Vegetable Oil

1 tablespoon All-Purpose Flour

1 tablespoon Ginger

In a large mixing bowl, combine the vinegar, water, sugar, salt, bay leaves, cloves, allspice, carrots, onions, bell pepper, celery, and parsley. Whisk together to dissolve the sugar and salt. Put the beef in this marinade. Cover the bowl and refrigerate. Marinate the beef for a week, turning occassionally.

Remove the beef from the marinade (reserve the marinade) and wipe it dry with paper towels. Heat the oil in a heavy Dutch oven over medium-high heat, and sear the beef on all sides. Pour the marinade over the meat. Rasie the heat, bring the mixture to a boil, then lower the heat and simmer, covered, until fork tender, 2 to 3 hours.

Remove the meat from the pot and keep warm. Strain the cooking liquid and return it to the pot. Combine the flour and ginger and whisk ito the liquid to thicken it. Cook, stirring, for a few minutes. Season with additional vinegar and/or sugar if needed to get the right sweet-sour taste to the gravy. Slice the meat and serve covered with the hot gravy.

Enjoy!!!

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

Jun 012015
 

There are many recipes for Steak Diane. Commander’s Palace likes to keep it simple. So simply, it is one of the first dishes the Brennan children learn to cook. Simple but delicious.

Parsley Butter

8 tablespoons (1 stick) unsalted Butter, softened

1 tablespoon finely chopped Parsley

Mash parsley into butter and scrape into butter and scrape into a small crock. Refrigerate until ready to use.

12 slices Beef Tenderloin, each about 2 1/2 ounces

2 teaspoons Creole Seasoning

8 tablespoons  (1 stick) unsalted Butter

1 tablespoon Worcestershire saice

1 tablespoon A-1 Steak Sauce

1/2 cup finely chopped Parsley

1 1/2 pounds New Potatoes, boiled

Season meat with Creole seasoning.

Melt butter in a hot iron skillet and quickly saute tenderloins to desired degree of doneness. Remove meat to a warm serving platter and keep warm.

Add Worcestershire sauce and steak sauce to butter remaining in skillet and cook, stirring in all bits of meat glaze from bottom and sides of pan. Add parsley.

When the sauce is reduced slightly, pour it over the beef. Serve with boiled potatoes and parsley butter.

Enjoy!!!

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