Sep 282015
 

One of the most popular courtyards for outdoor dining in New Orleans is the Court of Two Sisters. Located on Royal Street in the French Quarter, this restaurant was a notions shop that two Creole sisters owned. The two sisters, Emma and Bertha Camors, outfitted many of the city’s finest women with formal gowns, lace and perfumes imported from Paris. The courtyard is a great place of a meal, as long as the weather is pleasent. We should be getting to a few week window when the weather is nice enough to dine outside.

Here is a wonderful and simple shrimp dish. Named after one of the nearby streets, Shrimp Toulouse makes a great appetizer or entree.

2 pounds 36-40 count Shrimp, peeled and deveined

1 pound Butter, softened

1 1/2 cup mushrooms, sliced

1/2 cup green Bell Pepper, small diced

1/2 cup red Bell Pepper, small diced

1/2 cup Green Onions, sliced

2 teaspoons Toulouse seasoning (Creole Seasoning)

1/4 cup White Wine

Heat 2 ounces of butter in a large sauté pan. Add mushrooms, green, and red bell peppers and sauté until clear. Add green onions, shrimp, and Toulouse seasoning and sauté until shrimp start to turn pink. Add white wine and reduce liquid by half.

When liquid is reduced, swirl butter, about 3 ounces at a time, over low heat. When all butter is incorporated, remove from heat and serve over white rice.

Enjoy!!!

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

 

Sep 242015
 

Here is a dish that has probably been made in every kitchen. Of course, this dish includes one of Chef Paul’s Seasoning Blends. You can substitute his Meat Magic for the blend. This is a great meal for those on a budget. You can also make great sandwiches with the leftovers.

Seasoning Mix

2 whole Bay Leaves

1 tablespoon Salt

1 teaspoon Cayenne

1 teaspoon Black Pepper

1/2 teaspoon White Pepper

1/2 teaspoon ground Cumin

1/2 teaspoon ground Nutmeg

Recipe

4 tablespoons unsalted Butter

3/4 cup finely chopped Onions

1/2 cup finely chopped Celery

1/2 cup finely chopped Green Bell Pepper

1/4 cup chopped Green Onions

2 teaspoon minced Garlic

1 tablespoon Tabasco Sauce

1 tablespoon Worcestershire Sauce

1/2 cup Evaporated Milk

1/2 cup Catsup

1 1/2 pounds Ground Beef

1/2 pound Ground Pork

2 Eggs, lightly beaten

1 cup very fine dry Bread Crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Satué until mixture starts sticking excessively, about 6 minutes, stirring occassionally and scraping the pan botten well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occassionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13×9 baking pan. Add the eggs, the cooked vegetable mixture, removing the bay leaves, and the bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350 degrees for 25 minutes, then raise heat to 400 degrees and contiune cooking until done, about 35 minutes longer. Serve immediately.

Enjoy!!!

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

 

Sep 212015
 

I can’t believe that I have not posted any recipes from the dean of Cajun Cooking, Paul Prudhomme. He is the chef credited with bringing Cajun cuisine to the world. After Blackened Redfish was introduced, the  Cajun craze swept the country. So this week, I will feature two recipes from his first cookbook, Chef Paul Prudhomme’s Louisiana Kitchen.

Here is a take on a holiday staple, Dirty Rice. This is more of a main dish than a side dish.

1 1/2 pounds small Shrimp, peeled

2 tablespoons unsalted Butter

1 tablespoon Vegetable Oil

1/2 cup canned Tomato Sauce

3 tablespoons very finely chopped Onions

2 1/2 tablespoons very finely chopped Green Bell Peppers

2 tablespoons very finely chopped Celery

1 teaspoon minced Garlic

1 teaspoon Salt

1 teaspoon White Pepper

1 teaspoon dried Thyme Leaves

1/2 teaspoon Cayenne

1 1/2 cups Shrimp or Seafood Stock

1/2 cup Heavy Cream

3 1/2 cups Cooked Rice

3/4 cup very finely chopped Green Onion

1 cup, packed, Lump Crabmeat (picked over), about 1/2 pound

In a large skillet, melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne; sauté over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occassionally. Stir in the cream and simmer about 4 minutes. Add the shrimp and simmer 3 minutes longer, stirring occassionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve  immediately.

Enjoy!!!

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

 

Sep 172015
 

This classic dish is traditionally served for breakfast or brunch, but it also makes a great entreé. The steak is smothered then served on grits to soak up the rich natural gravy.

1 1/4 to 1 3/4 lb. round of Veal or Beef

2 teaspoons Salt

1 teaspoon freshly ground Black Pepper

1/8 teaspoon Cayenne

1 tablespoon finely minced Garlic

2 tablespoons Flour

1 1/2 tablespoon Lard

1 cup chopped Oniion

1 large ripe Creole (beefsteak, Jersey) tomato, coarsely chopped

1 cup water, more if necessary

2 1/2 to 3 cups cooked Grits

Trim all the fat off the meat and remove any bones. Cut into pieces about 2 inches square and pound out with a mallet to about 4 inches square. Rub the salt, black pepper, cayenne, and garlic into the pieces of meat on both sides, then rub in th flour.

In a large heavy skillet or satué pan, melt the lard over medium heat and brown the grillades well on both sides. Lower the heat and add the onion, tomato, and water. Bring to a simmer, cover loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat over every 10 minutes. A rich brown gravy will form during cooking; if it appears too thick, add water a little bit at a time.

When meat is cooked, remove it to a heated paltter and place in a preheated 200 degree oven to keep warm. Prepare the grits according to package idrectios. Just befor serving reheat the gravy in the skillet, then pour it over both the meat and the grits.

Enjoy!!!

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

Sep 142015
 

Richard Collin was the original food critic in the city of New Orleans. He came to New Orleans to teach history at the University of New Orleans. When he passed away in 2010, he was emeritus professor of History. The New Orleans Underground Gourmet was the first guide in book form to New Orleans restaurants. He was hired by the States-Item to become what some say as the most influential restaurant critic. He and his wife Rima wrote one of the most iconic New Orleans cookbooks, The New Orleans Cookbook. Rima was the cook and Richard was the taster. In 2006, local booksellers said it was one of the top three best-selling cookbooks purchased by those restocking kitchens after their homes were destroed by Katrina.

With oyster season beginning, here is a great oyster main dish

2 firm medium Eggplants ( about 1 1/4 pound each)

4 cups chopped Onions

5/8 cup (1 1/4 cup) Salt Butter

1/2 pound thinly sliced Bacon

1/2 cup plus 4 heaping teaspoons Italian Breadcrumbs

1 teaspoon Salt

1/2 teaspoon freshly ground Black Pepper

1 1/2 pints fresh shucked Oysters (about 2 1/2 dozen medium-sized oysters) drained

In an open shallow baking dish, bake the eggplants for 40 minutes in a preheated 425 degree oven. Remove from the oven and allow to cool. In a small skillet, sauté the onion in 1/4 cup butter until glazed but not brown. In another small skillet, fry the bacon until crisp, then drain on several layers of paper towels.

With a sharpe knife, cut off the stem ends of the eggplants and eppl them carefully. Discard the skin and place the meat of the eggplant in a colander to drain. After the eggplant is well drained, chop into 3/4-inch cubes nad combine with the sautéed onion in a largechina or stainless steel bowl. Crumble the bacon into the mixture, then add 1/2 cup Italian Breadcrumbs, salt, pepper, and drained oysters.

Melt the remaining butter in a small saucepan. Divide the eggplant and oyster mixture into 4 equal portions and place in individual ramekins or baking dishes. Pour 1/4 of the melted butter over each portion, then sprinkle each evenly with a heaping teaspoon of Italian bread crumbs. Place the ramekins on a baking sheet and bake in a preheated 425 degree oven for 20 minutes, or until the mixture bubbles vigorously around the edges and the top is well browned.

Enjoy!!!

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

Sep 102015
 

Here is Chef Goffredo’s version of Fettuccine Alfredo. This simple dish is a classic dish. You can also make this side dish a meal by adding chicken or seafood.

2 quarts salted Water

1 pound Fettuccine Noodles

1/2 cup melted Butter

1/2 cup Heavy Cream

1 cup grated Parmesan Cheese

Preheat over to 450 degrees.

Bring two quarts salted water to a boil and add fettuccine. Boil for 5 minutes.

Meanwhile, put an oval serving dish in hot oven to heat thoroughly.

Drain the fettuccine.

Add butter and cream to heated dish. Next add the fettuccine.

Add cheese and mix with fork and spoon until all ingredients are well blended, making a very creamy sauce.

Serve immediately.

Enjoy!!!

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