Jul 302015
 

This dish shows off Creole Italian cooking at it’s best. Don’t forget to eat the marrow out of the bone. It is probably the reason most people eat Osso Bucco.

4 thick Veal Shanks, 6 to 8 ounces each

All-porpose Flour for dusting

1 cup Vegetable Oil

1 cup chopped Onions

3 Garlic Cloves, minced

1 1/2 cups diced Tomatoes

1 cup dry White Wine

1 cup Beef Stock

1/4 cup fresh Parsley, finely chopped

Salt and Pepper

Preheat oven to 350 degrees.

Sprinkle the veal shanks on both sides with salt and pepper, then dust with flour. Heat the oil until almost smoking in a Dutch Oven or roasting pan. Sear the veal shanks on both sides until brown, then remove them from the pan and set aside.

Drain all but 1/4 cup from the pan, then return the pan to medium heat. Add the onion, garlic, and tomato, and cook the mixture for 3 to 4 minutes; do not let the onions brown. Stir in the wine, stock, and parsley, then season with salt and pepper to taste. Place the veal shanks on top of the vegetable mixture. Cover and roast in the hot oven for 1 hour, until the meat is tender.

Serve the veal shanks over Angel Hair pasta, or Rice, topped with the tomato mixture.

Enjoy!!!

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Jul 272015
 

Here is another recipe from the Old Brennan’s. This is a great dish if you need a quick meal. It is esppecially good right now in the middle of shrimp season.

1/4 cup (1/2 stick) Butter

2 pounds peeled and deveined medium Shrimp

3 cups sliced Mushrooms

1 teaspoon Basil Leaves

1/2 cup All-purpose Flour

2 cups hot Milk

2 cups Heavy Cream

1 cup chopped Scallions

1/2 teaspoon Salt

1/4 teaspoon White pepper

1/4 cup dry White Wine

1 tablespoon chopped fresh Parsley

1/2 cup Sour Cream

Melt the butter in a large saucepan and sauté the shrimp for one minute. Add the mushrooms and sauté another minute, then stir in the basil and flour. Cook the mixture for 2 to 3 minutes, stirring, then pour in the hot milk and cream. When well blended, add the scallions, salt, pepper, and wine. Reduce the sauce until thickened, stirring frequently.

Just before serving, fold in the parsley and sour cream; cook a few minutes over very low heat to warm the sauce. Serve over white rice.

Enjoy!!!

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Jul 232015
 

Right now, Shrimp season is in full swing. To me, this means taking a ride to the Westwego Seafood market and buying shrimp fresh off a boat. Here is a quick and easy pasta dish that is typical New Orleans. It uses the New Orleans version of Bordelaise, a butter and garlic sauce.

1 pound Angel Hair Pasta

1 cup ( 2 sticks) Butter

5 chopped Shallots

3 tablespoons chopped Garlic

2 pounds peeled and deveined Medium Shrimp

1/2 cup dry White Wine

1 teaspoon White Pepper

1 bunch chopped Scallions

3 tablespoons chopped fresh Parsley

 

Boil the pasta in boiling water according to the package directions and drain. Melt 1/2 cup of the butter in a large sauté pan and sauté the shallots for 30 seconds. Add the garlic, cook another 30 seconds, then stir in the shrimp. Cook over moderately high heat until the tails of the shrimp curl, then reduce the heat to medium and add the wine. Cook the mixture for 5 minutes, then add the pepper, scallions, and parsley. Lower the heat and simmer the sauce for a few minutes.

Just before serving, toss the the drained pasta in the suace, then remove the pan from the heat and fold in the remaining 1/2 cup of butter.

Enjoy!!!

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Jul 202015
 

Here is a recipe from New Orleans Food critic Tom Fitzmorris. He host a 3 hour daily radio show devoted  exclusively to food and drink. He has been doing this since 1988. No where other than New Orleans would a show like this thrive so long.

Deviled eggs are not thought of as a particularly brilliant appetizer, but I say that’s because most people have never eaten them with New Orleans-style red remoulade sauce. That combination was a specialty at the historic, lost Creole café Maylie’s. Arnaud’s revived the idea some years ago with their superb remoulade sauce, and the idea still holds up. Add some sliced ripe avocado, lettuce, and tomatoes to the plate and you have a fine little salad.
  • Red Remoulade Sauce:
  • 1/4 cup chili sauce (bottled) or ketchup
  • 1/4 cup Creole mustard
  • 1 Tbs. paprika
  • 1/4 tsp. salt
  • 1 Tbs. lemon juice
  • 1/8 tsp. Tabasco
  • 1/4 tsp. pureed garlic
  • 1/2 cup olive oil
  • 1/4 cup green onion tops, finely sliced
  • 8 hard-boiled eggs, at room temperature
  • 1 Tbs. chopped onion
  • 1 Tbs. chopped celery
  • 1/2 tsp. smallest possible capers
  • 1/4 cup mayonnaise
  • 2 Tbs. yellow mustard
  • 1/8 tsp. salt
  • 4 drops Tabasco
  • 4 small ripe but not soft Hass avocados
  1. Make the sauce first. In a bowl, combine all the ingredients except the olive oil and green onions. Add the oil in a thin stream while whisking. Stir in the green onions. Refrigerate.
  2. Put the eggs into a saucepan and cover with an inch of cold water. Turn on the heat to medium. When the water comes to a boil, turn off the heat and remove the pan from the burger. Cover the pan and let the eggs sit in the hot water for 12-17 minutes, depending on the size of the eggs. (the bigger, the longer.) Remove the eggs and allow to cool.
  3. Peel the eggs by first cracking the shell on the counter, in a few places. Then roll the egg on the counter while pressing down a bit. Begin peeling from the end with the depression in the white. Try to peel it in a spiral. (You won’t be able to, but that motion will get the peel off most effectively.)
  4. Slice the eggs in half lengthwise. Scoop out the yolks into a bowl. Set the whites aside.
  5. Combine the yolks with the onions, celery, capers, mayonnaise, mustard, salt, and Tabasco. Mix well with a whisk (you can even beat it to fluffiness).
  6. Load the mixture into a pastry bag and pipe it into the centers of the boiled egg whites.
  7. Slice the avocados in half and remove the pit and skin. Slice the avocado about as thick as a quarter, but retain its shape. Fan out the slices on a plate and put the egg where the pit was.
  8. Drizzle the remoulade sauce generously over everything and serve chilled. For an extra touch, a couple of boiled, peeled shrimp could be added.

Serves eight.

Enjoy!!!

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Jul 162015
 

With the summer heat beating down on us, here is a great way to end your meal. This cool dessert was created by Gunter Preuss at Versailles. I love a good lemon dessert and this one does not disappoint.

Simple Syrup

1 pound Granulated Sugar

1 cup Water (heated)

7 Egg Yolks (from large eggs)

Juice and Rind of 4 Lemons

1/2 cup Tequila

1/2 cup White Wine

3 cups Whipping Cream (whipped)

Simple Syrup

Combine sugar and water in sauce pan and heat until sugar is dissolved. Remove from heat. Use this syrup in the next step.

In top of double boiler, over simmering water, combine egg yolks, juice and rind of lemons, tequila, white wine, and simple syrup. Whip until mixture reached a smooth, heavy consistancy, approximately fifteen miuntes.remove from heat and cool in refriegrator, fifteen-twenty minutes. Remove from refrigerator and fold in whipped cream. Freeze until firm, approximately three to four hours.

Enjoy!!!

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Jul 132015
 

Here is another great dish from the closed Visko’s reataurant. This is a perfect light dish for summertime. It also makes a great salad for a grand meal.

Seafood Salad

1 cup Boiled Shrimp (cooled)

1 cup Cooked Crabmeat (cooled)

1 cup Steamed Fish (cooled)

1/2 cup fresh Tomatoe (diced)

1/8 cup Green Bell Pepper (minced)

1/8 cup Green Onions (minced)

Dressing

1/4 cup Mayonnaise

1/4 cup Thousand Island Dressing

1/4 cup Olive Oil

4 large leaves Romaine or Leaf Lettuce

2 Boiled Eggs (cut in wedges for garnish)

8 wedges fresh Tomato (garnish)

Dried Parsley Flakes (garnish)

Salad

Combine seafood, tomato, green pepper and onion in bowl.

Dressing

Combine dressing ingredients: add to seafood mix and stir until well blended.

Line 4 salld plates with lettuce. Arrange three scoops of salad on each plate. Garnish with two wedges each of egg and tomato on each plate. Sprinkle with parsley flakes. Serve.

Enjoy!!!

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Jul 092015
 

Here is a dish that would be considered comfort food in New Orleans. This is a lightened up version using no cream. This is Creole Italian cooking at its best.

1/4 cup chopped fresh Basil

1/4 cup chopped fresh Thyme

1/4 cup chopped fresh Oregano

1/4 cup fresh chopped Parsley

4 cup Bread Crumbs (from French Bread if possible)

1 1/2 cups freshly grated Parmesan Cheese

Kosher Salt and freshly ground Black Pepper to taste

2 medium Eggs

1 cup Milk

6 Chicken or Veal Cutlets 2 1/2 ounces each

1 pound Fettuccine

1 cup Olive Oil

18 cloves Garlic, peeled and minced

1 pound fresh Spinach, cleaned thoroughly and dried

2 tomatoes, in medium dice (about 3 cups)

Combine the herbs, bread crumbs, 1 cup of the grated cheese, the salt, and the pepper in a large mixing bowl. Crack the eggs into another large mixing bowl, beat well, add the milk, and season with salt and pepper.

Season the cutlets on both sides with salt and pepper, and place them in the egg wash. One at a time, remove the cutlets, allowing excess egg wash to drain into the bowl, and dip them in the bread crumbs, coating both sides evenly and heavily and smashing down the cutlet with the palm of your hand. (You’ll be making the cutlet a little thinner, but even more importantlu you’l  be helping the crumbs to adhere.) Place the cutlets on a sheet pan.

Bring a large pot of salted water to a boil and add the fettuccine. Cook until just tender and drain. Keep warm while you cook the cutlets.

Heat 1/4 cup of the olive oil in a large skillet over high heat for about 2 minutes, or until the oil is hot enough to bubble when you dip a corner of a cutlet in it. Place 3 cutlets in the skillet, cook for about 30 seconds, reduce the heat to medium high and cook fo an additional minute, or until the cutlets are golden brown and crisp. Cook the second side until crisp, about 1 more minute. Remove with tongs and place cutlets on a rack or paper towels. Keep them warm. Drain the oil from the pan and wipe the pan clean with a paper towel. Add another  cup of oil, and cook the remaining cutlets.

Wipe the skillet clean again, and add the remaining oil and the garlic over high heat. Lightly toast the garlic for about  seconds. Add the cooked pasta to the skillet and heat for about 1 minute, tossing occasionally. Add half the spinach, toss, add the remaining spinach and tomatoes, and cook until hot, about 1 minute. Adjust seasonings. (If necessary, cook the garlic, pasta, spinach, and tomatoes in two batches.)

Divide the pasta among 6 plates, and place one cutlet on each plate with some of the spinach and tomato. Sprinkle the remaining cheese on top.

Enjoy!!!

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Jul 062015
 

I hope everyone had a great 4th of July. Here is a great dish from Commander’s Palace that could be considered baarbecue. It is a great way to eat pork, the other white meat.

4 Pork Tenderloins, 12 ounces each after trimming

3/4 cup Honey

1/4 cup Mustard Seed, cracked

1/4 cup Kosher Salt

1/4 freshly cracked Black Pepper

1/4 cup Vegetable Oil

Place a large cast-iron skillet over medium heat. Brush the pork generously with honey. Mix the mustard, salt and pepper in a small bowl, and spread evenly over the loins. Put half the oil in the pan, heat for about 30 seconds, taking care not to let the oil smoke, and place two loins in the pan. Sear the pork until an even brown crust appears, about 4 minutes. Turn and repeat. Continue on all sides are brown and the loin is medium-rare to medium. Remove from the pan and set aside. Wipe out the pan, add the remaining oil, and repeat with the other two loins.

After the meat has cooled, about 3 minutes, cut slices on the bias to a thickness of about a third of an inch.

Serve with your favorite Barbecue sauce.

Enjoy!!!

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

Jul 022015
 

In know that it is not oyster season. I was thinking about closed restaurants that I would like to visit again and this poped into my head. Visko’s was one of the best seafood houses on the Westbank of New Orleans. It was as good, if not better, than driving out to the Lakefront to eat at one of the West End restaurants. Visko’s suffered from the oilfield bust in the 80’s. Their signature dish was Oysters Meaux. It was a take on Oysters Benedict, with their unique Meaux sauce.

24 Oysters

Seasoned Corn Flour

Egg Wash

4 English Muffins, splits

12 slices Canadian Bacon

1 cup Meaux Sauce (to follow)

Paprika for garnish

4 slices Lime for garnish

4 sprigs Parsley for garnish

Bread the oysters using egg wash and seasoned cornflour. Deep fry the oysters until they are golden brown.

Preheat oven to broil. Arrange muffins, split sides up, on a baking sheet. Broil one minute (do not brown.) Remove; lower oven to 400 degrees. Place three slices of Canadian Bacon across each whole muffinn. Return to oven for approximately 3 to 5 minutes to warm. Place 6 warm oysters on each ham muffin and top with 4 tablespoons Meaux sauce. Serve immediately garnished with paprika, lime slice and parsley.

Meaux Sauce

3 whole Eggs

1/2 teaspoon White Pepper

1/8 teaspoon Red Pepper

3 tablespoons Lemon Juice

2 cups Vegetable Oil

3 tablespoons Imported Pommery Mustard or any grainy, mild mustard

Salt to taste

Place eggs, peppers and lemon juice in a blender; blend on high speed, approximately 20 seconds. Continue blending and pour in oil drop by drop until oil begins to emulsify. Pour remaining oil slowly in a steady stream. Remove from blender jar; stir in Pommery mustard and salt.

Enjoy

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