Jan 282016

Here is another soup from the Chef’s Charity. It was demonstrated in 1995 by chef Chris Keragergiou.

12 ounces Bacon, diced

1 pound Lentils

1 1/2 cups Onion, diced

1 gallon Water

Salt and White Pepper to taste

Heat a large pan on high heat, add the bacon and cook until light brown. Remove half of the fat and discard. Add the onions to the pot and cook until the onions are transparent. Add Lentils and water, then bring to a boil. After the water boils, then reduce the heat, and simmer 40 minutes. Add salt and white pepper to taste.

To serve, ladle into a serving bowl and add a spoon of the oil and vinegar mixture.

Oil and Vinegar Mixture

1/2 cup Olive Oil

1/2 cup Red Wine Vinegar

6 cloves Garlic

Place all ingredients into a blender and purée. Place in a bowl to the side.


Jan 252016

As I look out my window, I see a blanket of snow. Of course, my food thoughts turn to soup. On a day like today, soup really hits the spot. Here is a recipe from Chef Warren Leruth that he demonstrated at the 1992 Chef’s Charity.

1/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 tablespoon Steen’s Cane Syrup

1 30oz. can Sweet Potatos

2 cups Heavy Cream

Meat of 1/2 smoked Duck (diced)

2 tablespoons Butter

2 tablespoons Flour

Toasted Pecans (optional)

Combine first four ingredients – cinnamon, nutmeg, cane syrup and sweet potatoes in blender or food processor, Purée.

Add puréed mixture to heavy cream and diced duck. Simmer on medium heat for 10 minutes.

Combine flour and butter in separate skillet and cook for 3 to 4 minutes over medium heat. Add the light roux to chicken stock, blend well. Stir in puréed sweet potato mixture and simmer for 5 minutes more.

Note: Stock can be made by drain by draining the liquid from the smoked duck. Serve in a bowl with toasted pecans sprinkled on top.



Jan 212016

It has been a while since I have posted a vegetarian dish. This one was demonstrated at the Chef’s Charity 20th  Anniversary in 1997. It is great for a Meatless Monday.

2 medium Eggplants (diced, salted and drained for 2 hours)

1/2 Celery, diced

1 medium Onion, diced

3 cloves Roasted Garlic, minced

6oz Tomato Purée

1/3 cup Olive Oil

1 Bay Leaf

1/2 teaspoon Thyme

1 quart Vegetable Stock (The original recipe calls for Chicken Stock)

1/2 cup Green Onions, sliced

1 pound Penne Pasta, cooked and drained

Sauté the eggplant, onion, celery and garlic in the olive oil. When tender, add the tomato purée, vegetable stock, thyme and bay leaf. Cook for 15-20 minutes over a low heat. Remove from heat and let cool. (Do not blend while hot!)

Purée this in a blender until smooth. Add salt and pepper to taste. Toss with penne pasta and green onions, then sprinkle with Parmesan cheese.



Jan 182016

Here is a wonderful Italian Seafood dish that was demonstrated at the 1988 Chef’s Charity for Children. Chef Fraccaro was a very talented man. He often shared the stage with his good friend Chef Chris Kerageorgiou of La Provence. They were both characters but became serious when it came to cooking. They were one of the original chefs for the Chef’s Charity.

Sauce (Makes 1 cup)

1 bunch Parsley (use leaves only)

1 bunch Green Onions or Shallots

2 cloves Garlic

1 tablespoon drained Capers

1/4 cup Olive Oil

Juice of 2 Lemons

Pinch of Oregano


Freshly ground Black Pepper

Chop the parsley, shallots, garlic and capers very finely. Put into a bowl and stir in the olive oil, lemon juice and seasoning to taste. Alternatively, if you have an electric blender, simply put all the ingredients into the goblet and blend for about 2 minutes until the parsley and shallots are finely chopped and the sauce is evenly mixed.

4 6oz pieces of Redfish (fillet)

Salt and Pepper to taste

Place into an oiled pan, add paprika on top of the fish and 1/4 cup of water. Place into the oven at 350 degrees for about 7-10 minutes, or cook to your desire. Remove and spread sauce over the top. Garnish with tomatoes and lemon wedges.


Jan 142016

Here is a recipe that was demonstrated at the Chef’s Charity for Children in 1990. Chef Mike Roussel from Brennan’s was a fixture at the event until his passing in 2005. He started out as a busboy and worked his way up to Executive Chef.

3 cups cooked Egg Noodles

1 pound Ground Beef, sautéed


1/2 cup Butter

1 cup Bell Pepper, finely chopped

1 cup Celery, finely chopped

1 cup White Onion, finely chopped

2 cups chopped Tomatoes

1/2 tablespoon Paprika

1 teaspoon Thyme

3 Bay Leaves

6 cups Beef Stock

1 cup Water

1/2 cup Cornstarch

2 tablespoons Worcestershire sauce

Salt and Pepper to taste

Melt the butter over low heat in a large skillet. Add the chopped vegetables, paprika and sauté until soft and slightly browned. Add bay leaves, thyme, beef stock and Worcestershire, cook 15 minutes. Mix cornstarch together with enough water to make a thin paste then add to sauce and cook for 5 minutes. Add sautéed meat and cook for 5 minutes. Serve over egg noodles.



Jan 112016

Traditionally, the Chef’s Charity for Children is held on the second Tuesday in January. This year it has been moved to March. I will be featuring a few recipes from previous years. This one is from Chef Gunter Preuss, who at the time owned the Versailles. This soup uses two of Louisiana’s finest ingredients, mirliton and shrimp.

3 medium size Mirlitons

3 cups Water/Stock

1/4 cup diced Celery

1/3 cup diced Carrot

1/4 cup diced Onion

1/3 cup sliced Leek

4 ounces Butter

2 ounces Flour

1 tablespoon minced Garlic

2 Bay Leaves

1 cup peeled and deveined Shrimp

2 cups Heavy Cream

3/4 cup Sauterne wine

1 1/2 teaspoon Salt

1/2 teaspoon White Pepper

Pare mirlitons and peel shrimp using trimmings and shells for stock.

Dice mirlitons, melt butter in a suitable soup pot, add flour , blend and cook for 2 minutes. Add carrots, celery, onion, leeks, garlic and bal leaves and cook 5 minutes, Add shrimp and mirlitons, mix thoroughly and allow to heat through. Strain stock into soup pot stirring all the while, add hot cream and sauterne. Simmer about 30 minutes, stirring occasionally.





Jan 082016

Here is a great breakfast to make on the weekend. A fritter is much like a Beignet. Make sure that you use clean, fresh oil when frying.

2 medium ripe Bananas, ripe but firm, peeled and coaarsely chopped

1 cup All-purpose Flour

1 large Egg, lightly beaten

1/4 teaspoon Salt

2 teaspoons Baking Powder

About 1/2 cup Milk

3 cups Vegetable Oil

Confectioner’s Sugar for sprinkling

1/2 teaspoon ground Cinnamon

Combine the bananas, flour, salt, and baking powder in a medium mixing bowl. Add enough milk to achieve the consistency of a thick pancake batter.

Heat the oil in a large deep pot or deep fryer to 360 degrees. Drop the batter by spoonfuls into the hot oil, a few at a time, and fry until the fritters rise to the surface of the oil and are golden brown, turning 2 or 3 times.

Drain on paper towels and sprinkle with confectioner’s sugar and cinnamon. Serve immediately.


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

Jan 042016

Breakfast is the most important meal of the day. Most people will skip breakfast. As this is a new year, here is a good way to get your day started.

Makes 4 servings


2 tablespoons Olive Oil

1 cup Onions, finely chopped

1 cup Green Bell Peppers, finely chopped

1 tablespoon Garlic, minced

1 cup Tomatoes, chopped

1/4 cup Ham, finely chopped

Salt and Cayenne Pepper


12 large Eggs,  lightly beaten

4 tablespoons Water

Salt and freshly ground Black Pepper

4 tablespoons Butter

For the Filling

Heat the oil in a skillet over medium heat. Add the onions, bell peppers,and garlic. Cook, stirring often, for 2 minutes, or until the vegetables are softened. Add the tomatoes and ham, season to taste with the salt and cayenne, and cook for about 1 minute. This will make enough filling for 4 omelets.

For each omelet

Combine 3 of the eggs, 1 tablespoon of the water, and salt and pepper to taste in a small mixing bowl. Melt 1 tablespoon of the butter in a 8 or 9-inch skillet, preferably nonstick. Over medium heat, add the egg mixture and shake the skillet to allow it to spread out evenly. Use a fork or chopsticks to pull the sides of the egg mixture into the center several times and tilt the pan to let the mixture run underneath and set. Cook until the bottom firms up and the omelet is slightly runny in the middle. Tilt the skillet slightly so that the omelet slides down the bottom curve. Spoon some of the filling on top of the egg mixture, then fold the omelet over the mixture. Cook for a few seconds to set the omelet.  Slide out of the skillet onto a serving plate. Make 3 more omelets in the same way.


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