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Poaching eggs not as hard as it seems

It has been said that the most important meal of the day is breakfast. Eggs are often a main focus of this meal. Poached Eggs are the centerpiece of fancy egg dishes. Numerous versions can be found on menus across New Orleans.

Many people shy away from poaching eggs, feeling that they are too difficult to make. You can buy an egg poacher to make it easier. However, it is not difficult to do without one.

The key to poaching eggs without a poacher is the temperature of the water. Make sure that the water is not at a full boil. You want it to be at a simmer, which is just below the boiling point. You also want to make a whirlpool in the water before you put the eggs in. This will help the egg white remain close to the yolk.

How to poach eggs:

Fill a large deep skillet with water. Add 1 tablespoon of vinegar and 1 teaspoon of salt. Cover and bring to a gentle boil. Break one egg in a small cup. Stir the water to create a whirlpool. Gently slip the egg into the center of the slowly boiling water. Repeat with remaining eggs, keeping track of the order the eggs are going in. Reduce heat; simmer eggs for 2 to 3 minutes, until the whites are firm near the yolk. Remove with slotted spoon in the order you put them in and place in a pan of ice water. Set aside.

If you need to reheat the eggs, fill deep skillet with fresh water and bring to a boil. Reduce to a simmer. Add eggs with slotted spoon and heat for a minute.

Eggs Benedict is a dish that is found on menus across the nation. From neighborhood cafes to 5-star fine dining restaurants, Eggs Benedict is the first poached egg dish people think of. So, let’s start off with this cliché dish.

Eggs Benedict

8 Poached Eggs
2 Tablespoons Butter, divided
8 slices Canadian bacon
4 English Muffins split in half
Hollandaise Sauce


Heat oven to 200 degrees. Heat one tablespoon butter in a large skillet. Add Canadian bacon and cook for 4 minutes, 2 minutes a side, until browned. Divide and toast muffins. Spread remaining butter on muffin halves. Place muffin halves in oven and keep warm.

To assemble:
Arrange 2 muffin halves on a plate. Top each half with a slice of Canadian bacon. Top with eggs. Make sure to drain them well before plating them. Top with Hollandaise Sauce and serve immediately.

This recipe has been published before. In case you don’t have this recipe, here it is again.

Hollandaise Sauce

2 Egg Yolks
1 Whole Egg
2 Sticks (1/2 pound) Margarine
1 Stick (1/4 pound) Butter
1 ½ teaspoon Lemon Juice
½ teaspoon Apple Cider Vinegar
½ teaspoon Ground White Pepper
¼ teaspoon Cayenne Pepper

Melt margarine and butter over medium fire. Bring to a boil, remove from fire and allow to cool. Blend egg yolks, egg, vinegar, cayenne, white pepper, and lemon juice. With blender on, pour melted margarine/butter slowly into other ingredients. Blend to thick.

This dish is from the original Brennan’s restaurant. After a breakfast at Brennan’s, there is no need to eat lunch. The amount of food will carry you over to dinner and possibly beyond. A breakfast or brunch at Brennan’s will easily take you at least an hour or longer to consume. Here is one of their original poached egg dishes that is not topped with Hollandaise sauce.

Eggs Nouvelle Orleans

1/4 cup (1/2 stick) plus 1 tablespoon Butter
1/4 cup All-Purpose Flour
1 cup Milk
2 cups Heavy Cream
1 tablespoon Brandy
1 pound Lump Crabmeat, picked over to remove any shell and cartilage
8 Poached Eggs
Salt and White Pepper to taste

Melt 1/4 cup butter in a medium saucepan and stir in the flour. Cook the mixture for 5 minutes over medium heat, then gradually whisk in the milk and heavy cream. Reduce the heat and simmer the sauce for 10 minutes, stirring frequently, until thickened. Stir in the brandy and season with salt and pepper to taste.
In a medium sauté pan, melt the remaining tablespoon butter, then add the crabmeat and cook for 1 to 2 minutes over medium heat.
Spoon 1/4 cup hot crabmeat mixture onto each plate and top with 2 poached eggs. Spoon cream sauce over the eggs and serve.

Poached eggs are my favorite way to eat eggs. When you break into the yolk, it takes your dish to another level. Just don’t be afraid to try to cook them.

Soup to warm up your soul

Winter is upon us. Time to start cooking dishes that warm your body and soul. My wife has already started to ask me when am I going to start making soups. Not Gumbo, which I make all times of the year but soups that I usually make during the colder months.

Two soups that are welcomed the colder it gets are Onion Soup and Sweet Potato Soup. Onion Soup is a classic French dish and Sweet Potato soup is a South Louisiana staple. They also showcase two different types of soups, a broth based soup and a cream based soup. The broth base will be a lighter and the cream base will be richer. I would suggest pairing your soup with a dish that has the opposite texture. Onion soup goes well with pastas and heavier dishes whereas the Sweet Potato soup would pair well with chicken or fish dishes. That way, you will keep you dinner balanced.

One of my favorite soups is Onion Soup. The tasty broth, the silky onions and the melted cheese makes for one of the best spoonfuls you can put win your mouth. It’s great for a cold winter’s night.

There are many ways to make onion soup. Most onion soups have a large crust of melted cheese on top. This is achieved by putting a piece of toasted bread in the soup os the cheese does not sink to the bottom. This recipe uses a little Parmesan cheese to keep this a lower fat soup. But if you like cheese, substitute grated Swiss cheese and melt the cheese under a broiler before serving.

Creole Onion Soup

1/2 cup (1 stick) Butter
1 large Onion, thinly sliced
1/2 cup All-Purpose Flour
2 quarts Beef Stock
2 tablespoons Worcestershire Sauce
1 teaspoon White Pepper
Salt to Taste
1/4 cup Freshly Grated Parmesan Cheese

Over medium heat, melt the butter in a large pot and sauté the onion until tender, about 5 minutes. Blend in the flour and cook the mixture another 5 minutes, stirring frequently. Add the beef stock, Worcestershire sauce and pepper. Adjust the seasoning with salt to taste. Reduce the heat and simmer until thickened, about fifteen minutes. Ladle into bowls and sprinkle with
Parmesan cheese.

This is a wonderful soup using a staple Louisiana crop, sweet potatoes. This soup is easily made vegetarian by subbing vegetable oil for the bacon drippings, vegetable stock for the chicken stock and omitting the bacon and using a couple of tablespoons of vegetable oil in place of the bacon drippings. With or without meat, this soup is a welcome addition to any meal.

Sweet Potato Soup

3 large Sweet Potatoes
3 teaspoons Salt
1 tablespoon Sugar
1/3 cup Onion, chopped
2 Bacon Slices
3 cups Chicken Stock
1 cup Heavy Cream
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1 teaspoon Nutmeg
Chopped Parsley, for garnish
Freshly Grated Nutmeg, for garnish
1/2 cup Sherry, optional

Preheat oven to 350℉.

Pierce the sweet potatoes with a fork and place them in the oven on a foil-lined sheet pan for about 1 hour or until they are soft and a fork completely pierces one easily. Set then aside to cool.

When the sweet potatoes are cool enough to handle, peel them and cut them into 1-inch cubes. Place the cubes in a 2-quart bowl and mash them with butter and sugar.

Fry the bacon slices in a deep skillet ad set them aside on a paper towel to drain. Sauté the onion in the rendered fat drippings. Add the chicken stock, cream, salt, white pepper and nutmeg. Bring to a boil, lower heat and simmer for 5 minutes.

Ladle into bowls, top with parsley, nutmeg and sherry.

Let these soups warm your body and soul. The weather will only get colder, so keep warm.

Add dishes to New Year’s traditions

New Year’s Day is full of traditions and superstitions. Most people make resolutions to improve their life, many which are not kept. Of course, certain dishes figure into these traditions. Black-eyed peas, greens, cornbread and pork are among the dishes that grace many southern New Year’s tables. They represent luck, wealth and moving forward. So this year, why not put a New Orleans twist on your traditional dishes.

Black-eyed Peas is one of the main dishes at a New Year’s table. Black-eyed peas are eaten for luck. When the Union troops raided the Confederate supplies, all they left were the peas and salt pork. So, the southerners considered themselves lucky to have the peas to eat. Here is a New Orleans spin on black-eyed peas, Black-Eyed Pea Jambalaya.

Black-Eyed Pea Jambalaya

6 sliced Bacon, chopped into small pieces
1 cup Onion, chopped
1/2 cup Green Bell Pepper, chopped
1/4 cup Celery, chopped
1 teaspoon Garlic, minced
1 1/2 cups Ham, diced
1/2 pound Andouille, sliced
3 cups Chicken Stock
2 cans (15 ounce cans) Black-Eyed Peas, undrained
2 cups uncooked Rice
1/4 cup Green Onions, sliced
Salt and Pepper to taste
1/2 teaspoon Creole Seasoning
1 Bay Leaf


Over medium heat, put the bacon into the bottom of a Dutch oven and sauté until slightly browned. Add the onion, bell pepper and celery; sauté for about 5 minutes or until soft. Add the garlic and cook another minute. Add the ham and Andouille and cook for another 3 minutes. Add the broth and the black-eyed peas; bring to a boil. Stir in the rice and green onions. Season with salt, pepper and Creole seasoning. Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes. Remove from the heat and allow to sit covered for another 10 minutes before serving.

Greens are a dish that represent wealth for the New Year. Greens are said to symbolize money, specifically folded money. In my family, the traditional green is cabbage. Here is a Creole style cabbage dish.

Creole Cabbage

5 cups Cabbage, chopped
2 tablespoons Butter
1 large Onion, chopped
1 Green Bell Pepper, chopped
1 can (14.5 ounce) Diced Tomatoes
1 teaspoon Sugar
Creole Seasoning to taste
1 cup extra sharp Cheddar Cheese, grated

Preheat oven to 325℉.

Cook cabbage in boiling salted water for 10 minutes; drain well and place in a pan. In a large skillet over medium heat, melt butter and sauté onions and peppers. Add tomatoes with juice, sugar and Creole Seasoning and simmer for 5 more minutes. Sprinkle with cheese and bake about 20 minutes or until the cheese melts.

Pork is another tradition found on New Year’s menus. Pigs root around with their snouts moving in a forward direction. So, pork is eaten to symbolize progress in the New Year. Chickens, who scratch backwards, could be bad luck. You want to move forward not backwards. Here is a dish that gives you a double serving of pork, Andouille Stuffed Pork Loin.

Andouille Stuffed Pork Loin

1 pound Boneless Center-Cut Pork Loin
1 pound Andouille Sausage
1 teaspoon Basil
1 teaspoon Thyme
1/4 cup Garlic, minced
1/4 cup Cane Syrup
10 Pearl Onions
6 Medium Yams, peeled and diced
1/4 cup Olive Oil
Creole Seasoning to taste
Dash of Hot Sauce

Preheat oven to 375℉.

Using a knife, pierce a hole through the loin from end to end. Using your hands, push the Andouille though the center cut. Place the loin in a large roasting pan and season with basil, thyme and garlic. Glaze the loin with cane syrup and garnish with pearl onions and yams. Season to taste with Creole seasoning and hot sauce. Drizzle olive oil over meat, cover pan with aluminum foil and bake for one hour. Slice and serve with onions and yams on the side.

My wife and I wish you a Happy and Blessed New Year. I thank you for welcoming me into your homes and kitchens.

Multicourse Feast regaining popularity

New Orleans has a holiday tradition that dates back to the early 1800’s, the Reveillon (REV-ee-on) Dinner. The word “reveillon” means “awakening.” The Creoles celebrated the start of Christmas with a big family meal when they returned home from midnight mass. This multi-course feast was inherited from their European cousins as a way of breaking the daylong religious fast leading up to Christmas Eve.

BY the 1940’s, the Reveillon tradition, which had been slowly fading out over succeeding generations, all but disappeared. However, it was revived in the 1990’s, with modifications reflecting the times, and has been increasing in popularity ever since.

Among the modifications, the emphasis on the Reveillon tradition shifted from family dinners at home to the tables of the city’s top-tier restaurants. Also, the meals are offered at more conventional dining times during the day, instead of in the wee hours of the morning. Today dozens of New Orleans restaurants offer Reveillon Dinners with menus inspired by those enjoyed by the Creole family who began the tradition.

Most Reveillon menus offer 4 courses: Appetizer, Salad, Entree, and Dessert, with options in the Appetizer, Entree and Dessert selections. Today, I am featuring recipes from some of New Orleans top restaurants: Mr. B’s, Emeril’s and Brigtsen’s.

Every restaurant has their version of BBQ Shrimp. Mr. B’s, in the French Quarter, has one of the best in the city. Most BBQ Shrimp are cooked in butter. Mr. B’s was the first restaurant to cook the shrimp then incorporate the butter into the sauce.

Mr. B’s Barbequed Shrimp

16 Jumbo Shrimp (12 per pound, about 1 1/2 pounds), its heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh Lemon Juice (about 2 lemons)
2 teaspoons ground Black Pepper
2 teaspoons Cracked Black Pepper
2 teaspoons Creole Seasoning
1 teaspoon Garlic, minced
1 1/2 cups (3 sticks) cold unsalted Butter, cubed


In a large skillet, combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Duck dishes are often featured on Reveillon menus. For our menu, here is a basic Roasted Duck from the chef that became the face of New Orleans kitchens, Emeril Lagasse.

Emeril’s Roasted Duck

2 Ducks, cleaned
Olive Oil
Freshly ground Black Pepper
2 large Yellow Onions, quartered
8 cloves Garlic, mashed


Preheat oven to 375℉.

Rub the ducks lightly with olive oil and liberally sprinkle with salt and pepper. Stuff each bird with equal amounts of the onions and garlic. Arrange the ducks, not touching, on a rack in a roasting pan, breast side up. Bake until the skin is golden, the juices run clear, and the internal temperature reaches 165℉, about 2 1/2 hours.

To finish this Reveillon dinner, here is a dessert from my friend, Chef Frank Brigtsen. Every year, Frank features a bread pudding as one of the dessert choices. This is Brigtsen’s Banana Bread Pudding recipe.

Brigtsen’s Banana Bread Pudding

6 whole Eggs
3 Egg Yolks
1/2 teaspoon ground Nutmeg
2 teaspoons ground Cinnamon
2 very ripe Bananas, puréed (“black-spot” bananas)
1 1/2 teaspoons Vanilla Extract
1/4 cup Light Brown Sugar
3 cups Whole Milk
1/2 can (or 10 tablespoons) Sweetened Condensed Milk
12 cups stale French Bread, diced into 1/2-inch pieces (2-3 loaves)
3/4 cup Raisins
2 ripe Bananas, thinly sliced (no black spots)


Preheat oven to 350℉.

In a large mixing bowl, combine eggs and yolks, and whisk until frothy. Add nutmeg, cinnamon, puréed bananas and vanilla. Whisk until fully blended.

Add both sugars, and whisk until blended. Add milk and condensed milk, whisking again until completely integrated.

Add diced bread to the egg/milk mixture. Mix well until bread has absorbed most of the custard mixture. Add raisins and sliced bananas, and stir to combine.

Pour pudding into a shallow baking pan and let sit for 30 minutes. Place pudding pan into a slightly larger pan and add about 1 inch of hot water to large pan, to create a water bath.

Bake uncovered until center of pudding is no longer runny, about 1 hour. Serve by itself or with ice cream, whipped cream or caramel sauce.

With this article, I am finishing up my first year of writing this feature. It has been a pleasure sharing my recipes and stories with you. Next year, I want to feature recipes that you are interested in. Please contact me at with your recipe request.

Merry Christmas and Happy Holidays!!!

Don’t forget your Christmas Appetizers

Every family has their Christmas traditions. Of course, one of the many Centola family traditions involves food, specifically appetizers. I come from a large family, having 6 brothers and sisters. With the whole family together, it is almost the size of a small army. Opening presents can be a long drawn out affair.

To prevent hunger from altering the festive mood, every siblings family prepared an appetizer to nibble on during the gift giving. Over the years, we have eaten many different appetizers. So, I thought I would share with you 3 of the more popular recipes we have prepared; Crab Muffins, Crawfish Stuffed Eggs and Brie en Croute.

Crab Muffins could also be called Crab Pizza. The first time I tasted this recipe was one Christmas gathering. My sister-in-law, Edna, made these for the festivities. They disappeared in record time. The original recipe calls for Season-All seasoning. I like the flavor you get from substituting Creole seasoning for Season-All. Either way, your guest will quickly eat them up.

Crab Muffins

1 jar Old English Cheese
1 stick Butter
Garlic Powder
Creole Seasoning
1 pound Crabmeat, picked thru for shells
1 package English Muffins

Preheat oven to 350℉.

Cream the cheese and butter. Sprinkle with garlic powder and Creole seasoning to taste. Add crabmeat and mix. Spread mixture over English muffins. Bake for 20 minutes to melt the cheese and butter. Cut muffins into quarters before serving.

Stuffed eggs are a Southern staple. They can be made in advance and kept fresh in the refrigerator. Crawfish are starting to come into season. Their peak is in the spring. If fresh crawfish are unavailable, you can always use frozen crawfish tails. Just make sure they are Louisiana tails. Imported crawfish tails do not have the same flavor.

Crawfish Stuffed Eggs

1 dozen Hard Boiled Eggs
1 pound Crawfish Tails
1 cup Mayonnaise
2 teaspoons Creole Mustard
3 to 4 dashes Hot Sauce
1 teaspoon Creole Seasoning
Smoked Paprika for sprinkling

Cut the eggs in half lengthwise and separate the yolks from the whites. Crumble the yolks and place in a mixing bowl. Drain and squeeze the crawfish to remove as much moisture as you can. Select 24 large crawfish and set aside. Finely chop the remaining crawfish and place in the mixing bowl, along with the mayonnaise, mustard, hot sauce and Creole seasoning. Mix well. Place the mixture into the egg halves, top each with a crawfish tail and sprinkle lightly with smoked paprika.

This recipe, Brie en Croute, is in honor of my late sister-in-law, Denny. Every Christmas, this is one of the dishes that she would make. While writing my cookbook, I wanted to honor her by including her Brie recipe. However, no one was able to get it for me. Here is my version of the Christmas memory.

Brie en Croute

1 sheet frozen Puff Pastry
1 Egg, slightly beaten
1 tablespoon Water
1/4 cup toasted Pecan Pieces
1/4 cup fresh Parsley, chopped
1/2 cup Apple Jelly
1 pound Brie Cheese

Thaw pastry sheet at room temperature for 30 minutes.

Preheat oven to 400℉.

Mix egg and water. Unfold pastry sheet on a lightly floured surface. Roll into a 14-inch square. Cut off the corners to make a circle. Sprinkle pecans and parsley n the center of the pastry. Top with apple jelly and spread evenly. Top with the Brie. Brush the edge of the pastry circle with egg mixture. Fold two opposite sides over Brie. Trim the remaining two sides to 2 inches from the edge of the Brie. Fold these two sides onto the Brie. Press edges to seal. Place seams side down on a baking sheet. Decorate the top with pastry scraps if desired. Brush with egg mixture. Bake 20 minutes or until golden brown. Let stand 1 hour. Serve with crackers.

Next time, I will share with you the New Orleans tradition of the Reveillon dinner.

Plan Christmas cookies in advance

Christmas time is quickly approaching. The hustle and bustle of the season is to be enjoyed by all. It is most people’s favorite time of the year. The celebration of Jesus’s birth, the gathering of family and friends, and the sights and sounds of the season makes adults and children alike warm and giddy.

One thing that many people do around this time a year is to participate in a cookie exchange. You gather a group of people and you make a dozen cookies for each of the people in the group. It is a wonderful way to show your Christmas spirit. So I thought I would share with you a few different cookie recipes.

I will start you off with Praline cookies. Everywhere you turn in New Orleans, you see praline flavor. Be it in ice cream, sno-balls, cheesecake, etc., praline flavor is ever present. So, it is natural to make a cookie with this flavor.

Praline Cookies

1 Egg, beaten
1/4 cup plus 2 tablespoons Butter, melted
1 1/4 cups light Brown Sugar, firmly packed
1 teaspoon Vanilla Extract
1 1/3 cups All-Purpose Flour
1/4 teaspoon Salt
1 1/2 cup Pecan Halves

Preheat oven to 350℉.

Combine the egg, butter, sugar and vanilla, stirring well. Add the flour and salt and stir to mix well. Add the pecans. Drop by tablespoons onto un-greased baking sheets. Bake for 10 minutes. Remove from the oven and cool slightly before transferring to a wire rack to cool completely.

The next cookie is a Ginger cookie. Most people would call this a spice cookie. The different spices combine to give these cookies a worldly favor. The use of the cane syrup in place of granulated sugar makes this a typical Louisiana recipe.

Ginger Cookies

2 1/2 cups All-Purpose Flour
2 teaspoons Baking Soda
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
1/2 teaspoon ground Clove
1/2 teaspoon Salt
1 cup light Brown Sugar, firmly packed
1/2 cup Shortening
1/2 cup Cane Syrup
1 Egg
Granulated or Powdered Sugar for topping, optional

Preheat oven to 375℉.

In a small bowl, sift together flour, baking soda, ginger, cinnamon, cloves and salt.

In a large bowl, cream together brown sugar and shortening. Beat in cane syrup and egg. Add the dry ingredients, a little at a time, beating thoroughly between additions. The mixture will be very thick.

Form 1-inch balls and roll in granulated or powdered sugar, if desired. Place cookies 2 inches apart on an un-greased baking sheet. Bake for 10 minutes.

I wanted to give you some nontraditional recipes. This one does not fall into that category. But I must included it because it is near and dear to me.

This is the very first recipe that I made by myself at 8 years old. My mom allowed me to go solo on a batch of cookies for the holidays. After making them, I was proud of what I accomplished. When everyone tasted them and told me how good they were, I was hooked. Thus began my life in the kitchen.

The recipe may look familiar. It is right of the back of the Toll House Chocolate Chip bag. Not too original, but still a crowning achievement.

Chocolate Chip Cookies

2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter, softened
3/4 cup Granulated Sugar
3/4 cup Brown Sugar, firmly packed
1 teaspoon Vanilla Extract
2 large Eggs
2 cups Chocolate Chips

Preheat oven to 375℉.

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one t a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chips. Drop by rounded tablespoons onto un-greased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Optional ingredient: 1 cups chopped Nuts, added when you add the chocolate chips.

To continue with my Christmas theme, next week I will share with you some appetizers. My family tradition is to have finger food to nibble on while opening presents.

Making most of Leftovers

It’s after Thanksgiving. Black Friday shopping has been done. What to cook for dinner. Hopefully, you have turkey leftover from the big day. The easiest thing to do would be to put the leftovers on a plate, and warm them up in the microwave.But there is so much more that can be done with the leftovers, especially the turkey.

Here are two of my favorite turkey recipes that are great for around the holidays. One is from the best cook whose food I wish I was still eating, my mom. The other is a way to dress up the lefter turkey into a dish that would be welcome on many restaurant menus. Either way, you will be eating the turkey in a more favorable way than just reheating it.

This recipe is one of my mothers. It’s one that she would make to bring to covered dish or pot luck dinners. It is a twist on Thanksgiving dinner, with the turkey, stuffing and green beans. The only thing that is missing is the French Fried Onions that usually go on top Green bean casserole.It’s funny that I never seem to get my mother’s recipes to taste like they did when she cooked them. I guess she used a different kind of love when cooking them than I use.

Mona’s Turkey Casserole

2 cups Pepperidge Stuffing
1 small can French Style Green Beans
1 small can Cream of Mushroom Soup
2 cups Turkey, diced
1/2 cup Milk
2 teaspoons Butter
1/4 cup Hot Water
Salt and Pepper to taste

Preheat oven to 350℉.

Arrange in a casserole dish 2/3 cup dry stuffing, green beans, diced turkey, mushroom soup and milk. Mix together. Dot with butter. Add hot water, salt and pepper. Top with the remaining 1 1/3 cups of stuffing. Bake for 25 minutes.

This dish puts a fancy twist on leftover turkey. Although the finished dish looks like you have been cooking all day, it is an easy dish to prepare. You can use white or dark meat turkey. The important part of the dish is the bacon. You want to make sure that it is crispy before you place in the oven. It adds a different texture to the dish that I think is crucial. It just does not taste as good if the bacon is less than crispy.

Turkey Poulet

8 slices of Bread, lightly toasted
24 sliced Bacon, cooked crispy
24 ounces Turkey, sliced
Double recipe of Béchamel Sauce (recipe to follow)
Freshly Grated Parmesan Cheese

Preheat oven to 350℉.

For each serving, place two pieces of toast side by side on an oven proof plate. Place 3 slices of bacon and 3 ounces of turkey on each piece of toast. Cover with sauce and sprinkle with Parmesan cheese. Cook for 15 minutes.

This is one of the five, if not the most important, mother sauces. It is also the easiest to make.Béchamel is the basic for many different sauces. You add cheese to Béchamel to make a Mornay sauce, which is used to make Macaroni and Cheese. Adding different herbs and seasonings makes this sauce a must know how to make.

Béchamel Sauce

2 tablespoons Butter
2 tablespoon Flour
1/4 teaspoon Salt
Dash of White Pepper
Dash of Nutmeg
1 1/2 cups Milk

In a small saucepan over medium heat, melt butter. Stir in the flour, salt, pepper and nutmeg. Cook until evenly combined. After the mixture is combined with no lumps, slowly add the milk, stirring constantly with a whisk until evenly blended. Stir the sauce over medium heat until the mixture bubbles across the entire surface. Cook and stir for a couple more minutes to completely cook the flour into the sauce.

These last few articles have been a tribute to Thanksgiving. I hope you had an enjoyable day and I look forward to sharing more holiday recipes with you in the coming weeks.

Don’t forget desserts for Thanksgiving

Every Thanksgiving feast is not complete without dessert. Often people eat seconds and thirds on Thanksgiving, making the dessert course often saved until later. I personally like to have something sweet after this large meal.

With these two desserts, I am featuring two prominent Louisiana ingredients, Pecans and Sweet Potatoes. While both of these ingredients are often found in other Thanksgiving dishes, I feel that they really shine when included in a dessert. Pecan pies are a staple in Southern homes. Often, sweet potatoes are also made into pies for the holidays, but I wanted to share two different types of desserts. Here are my suggestions for this year’s dessert table.

Pecan pie is a perfect dessert any time of the year. If I could, I would have Chef Frank Brigtsen, in New Orleans, ship me one of his pecan pies. Since he does not ship, I make my own. One year, I was looking to put a twist this classic. Since chocolate tends to dominate dessert menus, I thought I would add some to my pecan pie. The results were well received. Now, I get as many request for a chocolate pecan pie as a do a regular one.

Chocolate Pecan Pie

3 cups Sugar
Pinch of Salt
7 tablespoons Unsweetened Cocoa
4 Large Eggs
1 tablespoon Vanilla
1 (12 ounce can) Evaporated Milk
1 stick Butter, melted
1 cup Pecan Halves
2 unbaked Deep Dish Pie Shells

Preheat oven to 350℉.

In a medium bowl, mix the sugar, salt and cocoa together. In a small bowl, whisk together the eggs, vanilla and milk. Stir into the dry ingredients. Add the melted butter and stir until well blended. Sprinkle pecan halves into the pie shell, about 1/2 cup per shell. Pour the filling over the pecans. Bake for 40 to 45 minutes.

Creme Brûlée is often thought of as a fancy dessert. While it does lend itself to upscale dinners, Creme Brûlée is a great dessert anytime. This recipe is great for the holidays. Most Creme Brûlées are served individually. This one is served in a large dish, so you can eat as much or as little as you want. Since you have just eaten a large Thanksgiving meal, a small portion of dessert is a great way to end your meal.

Sweet Potato Creme Brulée

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 cups Granulated Sugar
7 Egg Yolks, slightly beaten
3 teaspoons Vanilla
1/3 cup Turbinado Sugar (Sugar in the Raw)

Preheat oven to 325℉.

Butter a 10-inch quiche dish.

In a medium bowl, mix mashed sweet potatoes, brown sugar and lemon juice. Spoon mixture into quiche dish.

In a 2-quart sauce pan, stir together the 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 the side of the dish). Bake 1 hour or until a toothpick inserted into the center comes out almost clean. Carefully remove the dish from the water. Cool on cooling rack. Cover; refrigerate at least 8 hours.

When ready to serve, set oven control to broil. Sprinkle custard with raw sugar. Place dish on a sheet pan. Broil with top 4 to 6 inches from heat for 3 to 5 minutes or until the sugar is melted. Let stand 5 minutes before serving.

Now that we have ended our Thanksgiving feast with something sweet, time to clean up the kitchen and put away the leftovers. My mind starts thinking what to do with the leftover turkey. Next time, I will share with you a couple of my favorite turkey recipes.

Thanksgiving Side Dishes

The holidays are quickly approaching. Thanksgiving is a few weeks away with Christmas right around the corner. These are the two largest cooking holidays on the calendar. In my family, everyone brings a couple of dishes. As large as my family is, the number of different dishes often number in the twenties.

The majority of the dishes are the sides. From Dirty Rice to Green Bean Casserole, the possibilities are endless. While there is always a new dish or two to try, a few dishes appear at every gathering. Today, I am sharing with you two recipes that are near and dear to my heart. A holiday gathering without either of these two dishes to me would be incomplete. Oyster Dressing and Dirty Rice are recipes that bring back memories of two very important ladies in my life, my mother Mona and my mother-in-law Lorraine. I cannot make these dishes without a happy thought coming to my mind and a smile being put on my face.

This recipe is a mainstay on New Orleans holiday tables. Oysters are a perfect fit to winter holiday menus. With their versatility, the sky is the limit in the ways oysters are used.

This recipe was a favorite of my mother-in-law. She used to make Oyster Dressing every Christmas. The only issue was that not many of the family ate the dish. As she got older, she stopped making it, with many other dishes to make. My second Christmas in the family, my wife asked me if I would make Oyster Dressing for her mother. Of course, I was more than happy to. Here is the recipe that I cooked that Christmas.

Oyster Dressing

2 teaspoons Butter
1 pint Oysters, reserving the liquor they come in
2 tablespoons Canola Oil
2 cups Onions, chopped
1 cup Green Bell Pepper, chopped
1 cup Celery, chopped
2 teaspoons Creole Seasoning
2 Bay Leaves
1 tablespoon Garlic, minced
1/4 cup Fresh Parsley, minced
1 cup Seafood Stock
1/4 cup Green Onions, chopped
4 cups French Bread cut into 1-inch cubes
1/3 cup Freshly grated Parmesan Cheese

Preheat oven to 375℉.

Butter a 9×13-inch baking dish with the butter. Drain the oysters, reserving the oyster liquor. In a large skillet oven medium-high heat, heat the oil. Add the onions, bell pepper, celery and Creole seasoning and sauté for 5 minutes or until soft. Add the bay leaves, garlic and parsley, and sauté for 1 minute. Add the stock and cook for 2-3 minutes, stirring constantly. Add the green onions, oyster liquor and the bread cubes. Stir to mix well and remove from the heat. In a large mixing bowl, combine the bread mixture with the oysters and cheese. Stir to mix thoroughly. Pour the mixture into the baking dish and bake for 1 hour or until bubbly and golden brown. Remove the bay leaves before serving.

This recipe is a family favorite. I make it for every holiday get together. A few years ago, my brother Ken presented me with the skillet that my mother used to make Dirty Rice among many other recipes. To this day, I will not make this dish in anything other than my mother’s skillet. For some reason, it taste better.

Dirty Rice

1 pound Ground Chuck
6 cups Cooked Rice
1/2 cup Green Onions, chopped
2 tablespoons Garlic, minced
3 tablespoons Creole Seasoning
2 cups Chicken Stock

Brown ground chuck over medium heat. Drain the fat. Add the green onions and garlic and cook until soft. Add the rice and mix well. Add the creole seasoning and mix well. Add stock and cook until it is all absorbed. Taste and adjust the seasonings before serving.

These traditional side dishes are perfect on any menu, not just for holidays. Next week, I will offer some ideas to end a Thanksgiving meal, Desserts.

Oyster dishes can be delicious, easy

Oysters are a seafood that you either love or dislike. There does not seem to be any in between. Oysters are best during the winter months. The rule to only eat oysters in the months with R’s in them dated back to times before refrigeration. Oysters do not travel well unless they are kept cool. The months with R’s in them correspond to the late fall thru spring, when the weather is cooler. Now with refrigeration being what it is today, you can eat oysters throughout the year.

However, I always stick to the months with R’s theory. During the summer months, the waters that the oysters live in are warm and not as salty. This is the time of year when the oysters reproduce. This can lead to oysters looking milky and not tasting as good.

The only way that my wife will eat oysters is if they are fried. My favorite way to eat an oyster is as soon as I have shucked it from its shell. The main issue with shucking oysters in Arkansas is being able to get them still in the shell. I am still working on a good supplier for that. Fortunately, you can buy oysters already shucked in pint containers. The following two recipes do not require you to shuck your own oysters.

Here is a wonderful Creole Italian dish. Oysters cooked in New Orleans style bordelaise sauce served over cooked pasta. Make sure that you have plenty of bread to get every drop of the sauce.

Oyster Bordelaise

2 dozen Large Fresh Oysters
1/4 cup Olive Oil
3 tablespoons Softened Butter
1/4 cup Green Onions, chopped
2 tablespoons Garlic, minced
Creole Seasoning to taste
1 pound Cooked Spaghetti
3 tablespoons fresh Parsley, chopped
Freshly grated Parmesan Cheese

In a large skillet over medium heat, heat the olive oil until it shimmers. Add the oysters, cooking them by shaking the pan and making them roll around until they plump up. Add all the other ingredients except the pasta, parsley and Parmesan and cook until the green onions have wilted, about 2 minutes. Add the cooked, drained spaghetti to the pan and toss with a large fork to distribute pan contents among the pasta. Place in bowls and top with parsley and Parmesan cheese.

With the weather starting to turn cool, soups are starting to become more relevant. In a few weeks, I will share some more soup recipes. Many New Orleans restaurants feature Oyster soup or Stew on their menu. This recipe is my favorite, from the old Brennan’s restaurant. The oyster flavor in this soup is an oyster lovers dream.

Oyster Soup

2 cups (about 48) shucked Oysters
3 quarts Cold Water
1 & 1/2 sticks Butter
1 cup Celery, minced
1 1/2 tablespoons Garlic, minced
1 cup Green Onions, minced
4 Bay Leaves
1 tablespoon dry Thyme leaves
1 cup All-Purpose Flour
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Salt
1 teaspoon White Pepper
1/2 cup fresh Parsley, minced

In a large saucepan, combine the oysters and 3 quarts cold water. Bring the water to a boil, then reduce the heat and simmer about 5 minutes; skim any residue from the surface. Strain the oysters, reserving the stock. Dice the oysters and set aside. Melt the butter in a large pot and sauté the celery and garlic over medium heat about 5 minutes or until tender. Add the green onions, bay leaves and thyme, then stir in the flour. Cook the mixture for 5 minutes over low heat, stirring constantly. Using a whisk, blend in the oyster stock, then add the Worcestershire, salt and pepper. Cook the soup over medium heat about 20 minutes until thickened, then add the parsley and oysters. Simmer until the oysters are warmed through, about 5 minutes. Remove the bay leaves before serving.

With the holiday’s coming up, oysters are featured in some New Orleans Dishes. Next week, I will offer a traditional Oyster Dressing as part of my preparation to Thanksgiving articles.