Oct 292015
 

This classic French dish appeared on many early New Orleans restaurant menus. Julia Child is most famous for her Coq au Vin. Her demostration of this dish brought her to national attention.

Salt and Pepper

1 3 to 4 pound Chicken, cut into serving pieces

Flour for dredging

1/4 pound thick cut Bacon, diced

1 medium Onion, diced

1 1/2 teaspoon Flour

1 teaspoon Tomato Paste

4 cups Chicken Stock

1/4 cup Heavy Cream

1 pound fresh Mushrooms, sliced

1 or 2 Bay leaves

1/4 teaspoon Thyme

1 clove Garlic, minced

1 1/2 cup Burgundy or any other dry red wine

Preheat oven to 350 degrees. Salt and pepper chicken pieces. Dredge lightly with flour. Sauté diced bacon until brown. Strain and remove bacon to a side dish. Saute the chicken in the rendered pork fat in an ovenproof dish over low heat until chicken is golden brown but not cooked through. Remove from pan and set aside. Add onion, flour and tomato pasteto fat in pan and cook roux slowly until golden. Stir in chicken stock and heavy cream. Return chicken to pan, add mushrooms, the browned bacon, bay leaves, thyme, garlic, and red wine. Cover and put in preheated oven fro 35 to 40 minutes, or until chicken is tender. Serve with rice.

Enjoy!!!

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Oct 262015
 

This is a play on Crabmeat aú Gratin. The big difference here is the lack of cheese in the sauce. This is a great example of Creole-Italian cuisine.

1 pound Lump Crabmeat

2 tablespoons minced Flat-Leaf Parsley

6 Green Onions, chopped

4 large Garlic Cloves, minced

2/3 cup Sour Cream

3 tablespoons dry White Wine

1/2 teaspoon Salt

1 teaspoon freshly ground Black Pepper

1 cup Italian-seasoned Breadcrumbs

1/2 cup grated Parmesan Cheese

Preheat oven to 350 degrees. Using your fingertips, carefully pick through crabmeat; remove and discard any bits of shell or cartilage. In a medium bowl, combine crabmeat, parsley, green onions. and garlic; set aside. In a small bowl, combine sour cream, wine, salt, and pepper. Gently fold cream mixture into crabmeat mixture; do not break up lumps of crabmeat. Divide crabmeat mixture amoung 4 1-cup aú gratin dishes. In a small bowl, combine bread crumbs and cheese with a fork. Sprinkle bread crumb mixture over top of each dish. Bake in preheated oven until golden and bubbly, 20 minutes.

Enjoy!!!

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

Oct 222015
 

This is taken from Chef Paul’s first Cookbook, Chef Paul Prudhomme’s Louisiana Kithcen.

“When I was a child, we raised lots of chickens. My mother devised this recipe to cook old roosters and hens. She would flour them lightly and cook them over very low heat. When they were done, the chicken actually did feel sticky. One of the memories that really stays with me is of my mother preparing this dish.

Seasoning Mix

1 tablespoon Salt

1 teaspoon White Pepper

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Cayenne Pepper

1/2 teaspoon Black Pepper

1 (5 to 6-pound) Stewing Chicken, cut up

1/12 cups all-purpose Flour

Vegetable Oil

3 cups chopped Onions

1 cup chopped Celery

6 1/2 cups Chicken Stock

1 teaspoon Salt

3/4 teaspoon fresh Sage, or 1/4 teaspoon ground Sage

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Black Pepper

1/2 teaspoon dried Thyme Leaves

1/4 teaspoon White Pepper

1/4 teaspoon dried sweet Basil Leaves

1/4 teaspoon dried Oregano Leaves

Hot Cooked Rice or Boiled Potatoes

Combine seasoning mix ingredients, Generously sprinkle both sides of the chicken peices with about 4 teaspoons of the seasoning mix. Combine the remaining seasoning mix with the flour in a paper or plastic bag. Generously dust each chicken piece with the seasoned folur. Reserve leftover flour to make the roux.

In a large skillet heat 1 inch of oil to 230 to 250 degrees. Cook the chicken pieces in the hot oil, maintaining the oil’s temperature to a level just hot enough for the chicken to boil instead of fry. (This procedure tenderizes the chicken and brings the gelatin from within the bones to the surface.) Cook pieces os similar size together to ensure even cooking. Boil with skin side down about 20 minutes, then on the other side until tender, about 15 minutes more. Drain on paper towels.

Remove skillet from heat and let cool 15 minutes. Pour the oil into a large glass bowl, leaving the sediment in the pan. Pour 1/2 cup of the cooled oil back into the skillet and heat over high heat. Slowly whisk in3/4 cup of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 minutes, whisking constantly (be careful not to let it scorch or splash your skin). Innediately stir on the onions and celery and continue cooking until onions are wilted, about 5 minutes, stirring constantly. Remove from heat.

In a 4-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition. Then add the boiled chicken pieces and the seasonings. Simmer uncovered over low hest for 1 hour (or longer if the chicken needs further tenderizing), stirring often. Serve immediately over rice or with boiled potatoes.

Enjoy!!!

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

Oct 192015
 

Here is a dish straight out of Cajun conutry. Piquant to a Cajun means “it’s hot and ‘hurts like a sticker in your tounge.'” If you want less “piquant,” reduce the jalapeno peppers by half. Also, this sauce is best if made a day or so in advance without the shrimp. When ready to serve, bring the sauce to a boil and add the shrimp.

2 tablespoons unsalted Butter

2 1/4 cup chopped Onions

1 1/2 cup chopped Green Bell Peppers

3/4 cup chopped Celery

3 cups peeled and chopped Tomatoes

1 cup canned Tomato Sauce

3 tablespoons minced fresh Jalapeno Peppers

2 Bay Leaves

5 1/2 teaspoons Cayenne Pepper

1 1/2 teaspoons White Pepper

1 teaspoon Black Pepper

1 1/2 teaspoon minced Garlic

2 1/4 cup Shrimp or Seafood Stock

1 1/2 tablespoons dark Brown Sugar

3/4 teaspoon Salt

2 pounds peeled large Shrimp

4 cups cooked Rice

Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; sauté about 2 minutes, stirring occassionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan botton well. Stir in the stock, sugar and salt and bring to a boil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scraping pan bottom as needs. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.)

Add the shrimp to the hot (or reheated) sauce and stir. Turn heat up to high, cover pan, and bring mixture to a boil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250 degree oven.) Stir, remove bay leaves, and serve immediately.

To serve, mound 1/2 cup rice in the center of each heated serving plate; then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp to top of the sauce.

Enjoy!!!

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Oct 152015
 

Here is a classic cajun dish from the master. Jambalaya was used in cajun kitchens to stretch money. It could be made with whatever meat you had on hand. Jambalaya became a national dish with the rise for Chef Paul.

Seasoning Mix

2 whole Bay Leaves

2 teaspoons Cayenne Pepper

1 1/2 teaspoon Salt

1 1/2 teaspoon White Pepper

1 teaspoon dried Thyme Leaves

1/2 teaspoon Black Pepper

1/4 teaspoon rubbed Sage

2 Tablespoons unsalted Butter

1/2 pound chopped Tasso

3/4 pound boneless Chicken, cut into bite-size pieces, about 2 cups

1 cup chopped onions, in all

1 cup chopped celery, in all

1 cup chopped Green Bell Pepper, in all

1 tablespoon minced Garlic

1/2 cup canned Tomato Sauce

1 cup peeled and chopped Tomatoes

2 1/2 cups Chicken Stock

1 1/2 cups uncooked Rice (preferably converted)

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

Melt the butter in a 2 quart saucepan over high heat. Add the tasso and cook until the meat starts to brown, about 3 minutes, stirring frequently. Add the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery and bell peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often. Stir in the remaining 1/2 cup each of the onions, celery and bell peppers nad the tomatoes. Remove from heat. Stir in the stock and rice mixing well. Transfer mixture to an ungreased 8×8-inch baking pan. Bake uncovered in a 350 degree oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves. Let sit 5 minutes before serving.

To serve, mold rice in an 8-ounce cup and place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Enjoy!!!

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

Oct 122015
 

Chef Paul Prudhomme passed away on 10/8/2015. He is the one man responsible for putting Cajun cuisine on the culinary map. He brought what was once the poor cooking of the cajuns and made it 5 star cuisine. He was the man in the kitchen that brought Commander’s Palace to the forefront of New Orleans kitchens, laying the groundwork for Emeril, Jamie Shannon and Troy McPhail. He was a mentor to many great chef’s, including Frank Brigsten and Greg Sonnier. His spice blends can be found in kitchens across the world. He will be greatly missed.

Here is his signature dish Blackened Redfish

3/4 pound (3 sticks) unsalted Butter, melted in a skillet

Seasoning Mix

1 tablespoon Sweet Paprika

2 1/2 teaspoons Salt

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Cayenne Pepper

3/4 teaspoon White Pepper

3/4 teaspoon Black pepper

1/2 teaspoon dried Thyme Leaves

1/2 teaspoon dried Oregano Leaves

6 (8 to 10-ounce) Redfish Fillets, cut about 1/2 inch thick (You can also use Pompano, Tilefish, Salmon, or Red Snapper fillets)

Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.

Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degree oven.

Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining filletss. Serve each fillet while piping hot.

To serve, place one fillet and a ramekin of butter on each heated serving plate.

Enjoy!!!

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

 

Oct 082015
 

Here is another great pasta from the brillant mind of Joe Cahn. He takes the ingredients for a Muffuletta, except the bread, and makes a delicious pasta with them. He even includes the seasame seeds.  This dish can be served either hot or cold.

1 pound Penne or Rotelli Pasta

1/2 pound cubed cooked Ham

1/2 pound cubed Genoa Salami

2 cups Olive Salad with oil

1/4 pound shredded Provolone cheese

4-6 teaspoons Sesame Seeds

Cook pasta accoring to package directions. Drain and cool. Add olive salad with oil to the pasta. Combine ham and salami.

If serving hot, place in skillet and heat. Put in bowls or plates, then top with Provolone and sesame seeds.

If serving cold, place in bowls or plates. Top with Provolone and sesame seeds.

Serve with French Bread to sop-up excess olive oil.

Note: For color, use multi-colored rotelli pasta

Enjoy!!!

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

Oct 052015
 

While looking thru a cookbook from the Chef’s Charity for Children, I ran across a couple of pasta recipes from Joe Cahn. Joe is the original chef from the New Orleans School of Cooking. After doing that for a while, he sold the place and started Tailgating around the country. He is the self proclaimed Commissioner of Tailgating. But he is one talented chef. His own seasoning blend, Joe’s Stuff, is available all over New Orleans.

Here is a great shrimp pasta.

1 pound Pasta

1 stick Butter (1/4 pound)

3/4 cup chopped Green Onions

1 1/2 teaspoon Garlic, minced

1/4 pound Tasso, diced small

1 pound peeled Shrimp (large)

1/2 pint Heavy Whipping Cream

1/8-1/4 cup Sherry (to taste)

1 tablespoon Joe’s Stuff or any exceptional seasoning blend

Cook pasta according to package directions. Drain and chill by running under cold water. Add oil to keep separate. Melt butter in a large skillet and saute onions for 2 to 3 minutes. Add garlic, Tasso, and shrimp tails. Saute 2 to 4 minutes or until shrimp are about half cooked. Add whipping cream and Joe’s Stuff. Cook for 2 to 4 minutes over medium heat until sauce thickens. Add pasta to pan and toss well. Add shreey. Toss. Serve immediately.

Enjoy!!!

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Oct 012015
 

I will never forget the first time I had a Cornish Game Hen. My mother had cooked them and I was suprised to see this small version of a chicken sitting on my plate. I have always loved to stuffed Cornish Hen. They cook quicked than a chicken and the individual size makes a great presentation.

6-8 Hens

3 tablespoons Butter

1/3 cup Whit Onion, diced

1/3 cup Celery, diced

1/3 cup Bell Pepper, diced

2 cups cooked Wild Rice

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1 cup Andouille sausage, ground or chopped fine

Melted Butter

Sauté diced vegetables in butter and add sausage, and cooked wild rice. Blend together and stuff hens.Place stuffed and trussed boneless game hens on a baking rack over 2 cups water and brush generously with melted butter. Bake in a 350 degree oven approximately 1 hour, switching to broil for the last five minutes to complete browning. Add salt and pepper before serving.

Enjoy!!!

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