Nov 302015

What to do with Thanksgiving leftovers? Here is a great way to use leftover turkey. It doesn’t get much better than this.

1 tablespoon Olive Oil
1 1/2 cups chopped Onion
1 teaspoon minced Garlic
1 cup chopped Green Bell Pepper
1 cup chopped Red Bell Pepper
2 1/2 teaspoons Paprika
1/2 teaspoon Salt
1/2 teaspoon dried Oregano
1/2 teaspoon ground Cayenne pepper
1/2 teaspoon Black Pepper
1 cup uncooked long-grain Rice
2 cups Chicken Broth
1 (14.5-ounce) can diced Tomatoes, undrained
2 cups shredded cooked Turkey
6 ounces Andouille Sausage, chopped
2 tablespoons sliced Green Onions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and the dry seasonings; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.


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Nov 252015

Here is another great Thanksgiving dish. I always make cornbread dressing for my wife. It is one of her favorite dishes.

1/2 cup Unsalted Butter

3/4 cup chopped Onion

3/4 cup chopped Green Bell Pepper

1/2 cup chopped Celery

1 tablespoon minced Garlic

2 Bay Leaves

2 tablespoons Creole Seasoning

1 pound Andouille Sausage, chopped

1 cup Chicken Stock or Broth

1 tablespoon Tabasco Sauce

5 cups crumbled Cornbread

1 1/2 cups Evaporated MIlk

3 Eggs

Preheat over to 350 degrees.

In a large sauce pan, melt butter. Add onions, bell pepper, celery, garlic and bay leaves; cook over high heat, about 2 minutes, stirring frequently. Add Creole seasoning and continue cooking 5 more minutes. Stir in sausage, chicken stock amd Tabasco. Cook 5 minutes. Turn off heat. Add cornbread, milk and eggs. Spoon in to a greased baking dish.

Bake until brown on top about 40 minutes.


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Nov 232015

Here is a unique twist on mashed sweet potatoes. I can’t think of a better time than Thanksgiving to serve this dish. Having first eaten this dish in October, I could not wait to try my spin on it.

1 very large Sweet Potato, baked, peeled and mashed (1 1/4 cups)

1/4 cup packed Light Brown Sugar

1 tablespoon fresh Lemon Juice

2 cups Whipping Cream

3/4 cup granulated Sugar

7 Egg Yolks, slightly beaten

3 teaspoons Vanilla

1/3 cup Turbinado Sugar (Sugar in the Raw)

Heat oven to 325 degrees. Butter 10-inch quiche dish. In a madium bowl, mix mashed sweet potatoes, brown sugar and lemon juice. Spoon mixture into quiche dish.

In a 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in  shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish). Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.

Set oven control to broil. Sprinkle custard with raw sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.




Nov 192015

Thanksgiving is next week. I will feature some sides for the big day. Here is a traditional country dirty rice recipe that uses chicken livers as the meat. If you wish, you can substitute ground meat .

4 1/2 cups Chicken Stock

2 cups Long Grain White Rice

3 tablespoons Flour

1/2 cup Oil

1 cup Onions, finely chopped

1 1/2 pounds Chicken Livers, finely chopped

1/2 cup Celery, chopped

1/2 cup fresh Parsley, chopped

1 cup Green Onions, chopped

1/2 cup Green Bell Pepper, finely chopped

1 teaspoon Garlic, minced

Salt and Pepper to taste

1/8 teaspoon Cayenne Pepper

In a large pan, bring 4 cups of stock to a boil (reserve 1/2 cup stock); add rice and cover. Reduce heat and cook rice until fluffy, approximately 25 minutes. Meanwhile, brown flour in large pan over medium heat; add oil to make a roux. Add onions and cook until brown. Stir in chicken livers, celery, parsley, green onions, bell pepper, and garlic. cook for 5 minutes. Pour 1/2 cup stock and cook 15 minutes more. Remove from heat; skim any excess fat from top of mixture. Fold in rice and season to taste.


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Nov 172015

While attending the Little Rock Food Truck Festival, I ran across an item I have never seen before, Boudin Eggrolls. After finding out how deliciuos they were, I started wondering how crawfish boudin would taste inside. Eggrolls are a great way to serve homemade boudin, since you don’t have to put it in casing.

Crawfish Boudin

2 pounds Crawfish Tails, chopped

Cooking Oil for sauteing

4 large Onions, chopped

1/2 teaspoon Garlic Powder

2-3 Shallots, minced

1/8 cup Flour

1/2 small can Tomato Sauce

Creole Seasoning to taste


8 cups cooked Rice

1/2 bunch fresh Parsley, chopped fine

1/2 bunch Green Onions, chopped fine

Sauté crawfish tails in oil, stirring occasionally. Add onions, garlic powder and shallots; let fry 5 minutes. Add flour and mix well. Pour in tomato sauce and Creole Seasoning.  Simmer for 5 minutes. Add water and cook about 25 minutes. (You will need to add enough liquid that when you add the rice, your mixture will still be moist). Add cooked rice, parsley and green onions and mix well.

Boudin Eggrolls

10 Eggroll Wrappers

Preheat Deep Fryer to 350 degrees.

Place 2 tablespoons Boudin in Egg Roll Wrapper.

Roll eggroll as pictured.

Fry until all sides are golden brown.


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Nov 122015

One of my favorite Louisiana ingredients is Steen’s Cane Syrup. I use it often as an ingredient in a glaze. Here is a quick and easy recipe from Louisiana Kitchen & Culture Magazine.

4 thick center cut Pork Chops

1/2 cup Corn Starch

Salt and Pepper

3 tablespoons Vegetable Oil

Steen’s Cane Syrup

Preheat broiler to high with oven rack in top position.

Pat pork chops dry and season to taste with salt and pepper. Evenly coat pork chops with corn starch on both sides. Heat oil in a cast iron skillet over medium-high heat. Working in batches if necessary, sear chops on both sides until golden on all sides and almost done.

Place pork chops on a baking rack and place on a baking sheet lined with foil. Evenly brush top side of chops with syrup; broil 2 to 3 minutes or until glaze is bubbly and no longer wet. Turn pork chops and brush each with another tablespoon of syrup. Repeat process two more times or until a thermometer inserted into the center registers 160ºF. Let rest 10 minutes before serving.


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Nov 092015

One of my favorite pasttimes is reading cookbooks and magazines. The magazine I can’t wait to receive in the mail ebery month is Louisiana Kitchen and Culture. This is the best magazine devoted to the culinary history of the great state of Louisiana. It’s publisher, Susan Ford, strives to bring not only the best recipes but great stories on the people and places in Louisiana cuisine. This week, I will feature 2 recipes that have been featured in Susan’s weekly newsletter (I have been fortunate to have had recipes spotlighted here a couple of times.)

This recipe is from Rouses’s Market

4 medium Eggplants, split lentghwise

2 cups Water

1 teaspoon Salt

4 tablespoons Vegetable or Olive Oil

2 cups White or Yellow Onions, chopped

1 pound 16-20 count uncooked wild-caught Louisiana Shrimp, peeled, deveined, coarsely chopped

1/4 teaspoon Cayenne Pepper

1 cup plus 2 tablespoons dry Italian-style Breadcrumbs

1/2 pound Louisiana Lump Crabmeat, drained & picked over for shells

Salt and Black Pepper to taste

2 tablespoons Parmesan Cheese

Preheat broiler. Arrange split eggplants flesh side down on large baking sheet. Pierce with fork. Broil 4 minutes, turn, broil an additional 4 minutes. Scoop out eggplant pulp, leaving 1/2 -inch-thick shell intact. Place pulp in heavy medium saucepan, cover with 2 cups water, add 1 teaspoon Rouses salt and bring to a boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.

Preheat oven to 375 degrees. Brush ehhplant shells with 1 tablespoon oil; place, cut side up, on a rimmed baking sheet. Do not overcrowd. Bake until shells are tender but still hold their shape, approximately 20 minutes. While shells are baking, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; satué until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; satué until shrimp are cooked through, approximately 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat, and season to taste with Rouses salt and pepper. Fill eggplant shells with shrimp and crabmeat mixture. Sprinkle stuffing with Parmesan cheese and remaining 2 tablespoons breadcrumbs. Bake eggplant until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.


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Nov 052015

Okra is not an ingredient you would find ofetn outside of the southeat of America. While often found in gumbo and fried, okra is a great ingredient when combined with tomatoes. Here is a Creole Italian dish that is sure to please.

1/2 c9up (1 stick) Butter or Margarine

6 Chicken Leg Quarters or Breast Quarters

1/4 cup All-Porpose Flour

1 bunch Green Onions, finely chopped (white and green parts)

1 large Yellow Onion, finely chopped

5 cloves Garlic, minced

1 (8-ounce) can Tomato Sauce

4 cups Water

2 Bay Leaves

1/4 teaspoon dried Thyme Leaves, or 1 teaspoon chopped Fresh Thyme

2 pounds whole fresh or frozen (thawed) small Okra


Black Pepper

Hot cooked Rice or Noodles for serving

Melt the butter or margarine in a Dutch oven. Add the chicken and cook over medium-high heat until golden brown on each side. Remove from the pan

Stir the flour into the drippings over low heat. Cook for approximately 10 minutes until you have a light brown roux. Add the green onions, yellow onion, and garlic, and continue cooking over low heat until soft, 15 minutes. Add the tomato sauce and cook for 5 minutes, stirring frequently.

Add the water, bay leaves, and thyme. Bring to a boil, then lower the heat so the liquid simmers. Add the chicken to the pot and simmer for 15 minutes. Lay the okra across the top of the chicken. Continue cooking for about 30 minutes, or until both the chicken and okra are tender. Stir lightly with a fork to avoid breaking the okra. Remove the bay leaves. Season with salt and pepper and serve over rice or noodles.


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Nov 022015

One of Chef Warren Leruth’s favorite ingredients was crab. This is a recipe that was never found on his menu. However, it was often served to the staff before dinner service would start.

1/2 cup (1 stick) Butter

1 medium Yellow Onion, chopped

11 bunch Green Onions, chopped (white and green parts)

1/2 green Bell Pepper, chopped

1/4 stalk Celery, chopped

1/2 loaf French Bread, soaked in milk and squeezed dry

1/4 cup chopped Fresh Parsley


Black Pepper

1 pound White or Lump Crabmeat, picked over for shells and cartilage

Bread Crumbs for sprinkling

Preheat oven to 375 degrees. Coat 6 ramekins or cleaned crab shells with nonstick cooking spray.

In a large ovenproof skillet, melt the butter over medium heat and sauté the yellow onion, green onions, bell pepper, and celery until the vegetables are tender, 5 to 6 minutes. Add the bread and parsley and season with salt and pepper to taste. Stir to mix, and remove from heat. Allow the stuffing to cool and gently stir in the crabmeat. Divide the crabmeat mixture evenly among the ramekins. Top with bread crumbs and bake until browned, about 20 minutes.


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