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Reply
| | From:  Genie· (Original Message) | Sent: 4/3/2008 7:36 PM |
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Reply
| | | From: Genie· | Sent: 6/4/2008 2:31 AM |
Baked Creole Eggplant
(from Delmonico's Restaurant)
That's the old classic Delmonico's, before it became Emeril's Delmonico. I have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a Creole classic!
2 eggplants, diced
1 onion
1 cup raw peeled shrimp
1 piece celery
1/2 cup butter or oil
Creole seasoning, to taste
Salt and freshly ground black pepper, to taste
Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs. Bake approximately 30 minutes at 350°F. | |
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| | | From: Genie· | Sent: 6/4/2008 3:24 AM |
Lamp Lighter’s Seafood and Sausage Gumbo The Lamplighter was a legendary New Orleans restaurant that closed in the 1980s, but a few of their recipes still live on. This is my version of their Seafood Gumbo.
4 red bell peppers, finely chopped
2 bunches spring onions, finely chopped
1 stalk celery, finely chopped
2 large onions, finely chopped
1 good handful parsley, chopped
1 stick butter
2 pounds andouille or other hot smoked sausage, sliced thin
2 cups vegetable oil
1 can peeled tomatoes
4 bay leaves
1 1/2 pound cut okra
1 3/4 cups plain flour
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 1/2 teaspoons white pepper
1 tablespoon paprika
2 cloves of garlic
1 tablespoon creole seasoning
1teaspoon seasoned salt
1 teaspoon thyme
5 quarts chicken stock
1 pound crabsmeat (NOT fake crab!)
2 pounds shrimp peeled and cleaned
11/2pounds crawfish tails Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy bottomed pan over low heat and stir constantly until the flour thickens and turns light brown. Add more flour if needed to absorb the oil and make a smooth paste. It may take 20 minutes or more, but be patient and careful - if the flour burns you'll ruin the gumbo. The best way to time a light roux is it should cook for the time it takes you to drink a cold beer.The darker the roux, the darker the gumbo. Set aside. Saute peppers, onions, garlic and parsley in butter. In another pan, saute sausage in 1/2 cup oil, then add to the skillet with the peppers, onions, garlic and parsley along with tomatoes and bay leaves. Let simmer. In the sausage pan, saute okra in 1/2 cup oil. Now, add everything except the shrimp and crawfish to the main pot. Simmer for about an hour. When the vegetables and chicken are done, reduce heat, add the roux and simmer slowly to thicken to desired consistency. Taste, adjust the seasoning, and add the shrimp and crawfish. Turn off the heat and simmer with the lid on for 5 minutes to cook the shrimp and crawfish. Serve over rice garnished with green onions | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:24 AM |
This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa! This is my version of this great dish. Gumbo Ya Ya 1 chicken , cut up
2 tablespoons Creole seasoning
2 1/2 cups flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green pepper, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage finely, diced (or any spicy sausage such as Kielbasa)
4 cups hot cooked rice Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.
In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Make a roux by whisking in 1 cup of the remaining flour and stiring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
Adjust seasonings and serve in bowls over the rice.
Serves 10. | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 6:56 PM |
Eggs Creole - Commander's Palace (Lindah) Croquettes:
3/4 cup hominy grits
1/4 teaspoon salt
2 tablespoons unsalted butter
1 ounce sharp Cheddar cheese, grated
5 ounces smoked sausage, minced
Sauce:
1 small onion, sliced thin
1 green bell pepper, in julienne strips
2 stalks celery, in julienne
2 garlic cloves, sliced thin
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons sweet paprika
2 cups peeled, seeded, chopped tomatoes
1 cup tomato juice
4 teaspoons Worcestershire
2 teaspoons Louisiana hot sauce 1 large egg, beaten with 1 tablespoon milk
1 1/2 cups fine dry bread crumbs, seasoned with salt and pepper
Vegetable oil for deep-frying
8 poached eggs Make the croquette mixture: In a heavy saucepan bring 3½ cups water to a boil. Stir in the grits and salt gradually and cook, covered, over moderately low heat stirring once or twice for 25 to 30 minutes, or until thick. Remove pan from heat and stir in butter, Cheddar and sausage. Spread the mixture in an 8-inch round pan and chill it, covered, overnight.
For sauce: In heavy saucepan cook onion, pepper, celery, garlic, and bay leaf in butter over moderate heat, stirring, for 2 minutes or until onion is transparent. Stir in paprika, tomatoes, tomato juice, Worcestershire and hot sauce; simmer, stirring occasionally, for 1 hour, or until it is reduced to about 2 1/2 cups. Discard bay leaf.
Turn the grits mixture out onto a sheet of wax paper and with a 2 1/2-inch cutter cut out 8 rounds. Dredge the rounds in flour, dip them in egg mixture and roll them in bread crumbs. In a deep skillet or deep fat fryer, fry the croquettes in 1 1/2 inches of 375ºF. oil, turning them once, for 2 to 3 minutes or until they are golden. As they are fried, transfer them to paper towels to drain. Divide croquettes among heated plates, top each croquette with a poached egg, drained and patted dry, and spoon the sauce over the eggs. Serve with sausage. | |
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Reply
| | | From: Genie· | Sent: 7/15/2008 4:46 AM |
Gabrielle's Crawfish Enchiladas Serving Size : 6
SAUCE
1 tablespoon Lard or bacon fat
1 teaspoon Chili powder
1/4 cup Onion -- finely chopped
2 tablespoon Green bell pepper -- chop fine
2 tablespoon Celery -- finely chopped
1 teaspoon Garlic -- finely chopped
1/4 cup Fish stock or clam juice
3/4 cup Whipping cream
1 1/2 teaspoon Corn flour -- or
1 tablespoon Wondra
1/4 cup Cheddar cheese -- shredded
Salt to taste ENCHILADAS
6 Corn tortillas -- 6"
8 ounce Cooked crawfish tails -- chop
1 tablespoon Green onion -- chopped
1/3 cup Monterey Jack -- shredded
Prepare the sauce. Melt lard in a medium saucepan, add chili powder, onion, bell pepper, celery and garlic. Cook over medium heat until soft, about 10 minutes. Add corn or instant flour and cook 2 minutes more. Add cream and stock, bring mixture to a boil and stir in cheddar cheese. Stir constantly until melted. Remove sauce from heat and season to taste with salt. Heat oven to 400~, then prepare the enchiladas. Soften tortilla shells by wrapping them in plastic wrap and heating in a microwave oven for 30 to 50 seconds. Combine half of the sauce with the crawfish tails. Fill each tortilla shell with 1/4 cup of this mixture and sprinkle with green onion. Roll shells around filling and fit snugly into a small oven casserole dish. Pour remaining sauce over all and top with shredded Monterey Jack. Bake until enchiladas are heated through and cheese is melted and bubbly, about 10 minutes. From chef Greg Sonnier, Gabrielle's Restaurant, New Orleans.
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Reply
| | | From: Genie· | Sent: 9/9/2008 7:50 PM |
| Angelina's Zydeco Creole Jambalaya
1/2 pound smoked sausage, cut
1/2 pound ham, diced
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 cup green onions, chopped
2 cloves garlic, minced
1 1/2 tablespoons Worcestershire Sauce
1 can whole tomatoes, drained (reserve liquid)
Pinch thyme
1 teaspoon black pepper
1 teaspoon salt
3 cups Uncle Ben's Converted Rice
1 1/2 cups stock water
2 pounds fresh shrimp, deveined
Place sausage and ham in very heavy Dutch oven and sauté until lightly browned. Remove from pot and set aside. Sauté onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice.
Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cups and add to sautéed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done. Source: Angelina's Zydeco, New Orleans, Louisiana | | |
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:41 AM |
Creole Gumbo
Antoine's Restaurant
Ingredients:
3/4 stick butter
2 cups chopped green onions
2 cups sliced okra
1 cup chopped white onions
2 cups raw peeled shrimp
2 cups raw oysters
1 cup chopped tomato pulp
2 cups tomato juice
1 1/2 quarts Fish Stock
3 crabs (top shell discard, cut into 4 pieces)
3 tablespoons flour
1 tablespoon File (sassafras)
3 cups cooked rice
salt, pepper, and cayenne
Directions:
Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid and add to the gumbo. Add salt and pepper and cayenne to taste. Simmer for 1 1/2 hours.
To serve, pour 1 1/2 cups of gumbo into each bowl over 1/2 cup rice. Serves 6.
Recipe by Antoine's Restaurant in New Orleans
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:42 AM |
Crawfish Etouffee
Mulate's Restaurant
Ingredients:
1 1/4 stick butter or margarine
1 medium onion - diced
2 stalks celery - diced
1 small bell pepper - diced
1 lb peeled crawfish tails
1/2 tsp. salt
1/2 tsp. cayenne pepper
Directions:
Melt butter or margarine.
Add diced onions, celery, and bell pepper.
Saute' on medium heat until vegetables are translucent �?approximately 15 minutes.
Add crawfish and Mulate's Cajun Seasoning - stir well.
Cook covered on low heat for approximately 15 minutes.
You may add chopped parsley or green onions just before serving - do whatever you like!
Serve over white rice.
Variation: Add 1 can Cream of Mushroom soup just before adding the crawfish.
Recipe By Mulate's Restaurant In New Orleans
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:43 AM |
Bread Pudding Pascal's Manale Restaurant
Ingredients:
3 Loaves French Bread
15 ozs. Raisins
1/2 Gallon Whole Milk
1/2 lb. Sugar
10 Eggs
1/2 Pound of Melted Butter
3 ozs. Vanilla Extract
Directions:
Cut French bread into cubes. Pour milk on French bread. Let milk soak into bread. Add the remaining ingredients to French bread mixture. Mix with hand until blended evenly. Pour mixture into ungreased pan.
Pre-heat oven at 350 degrees. Bake for 45 minutes to 1 hour. Makes 15 or more servings.
Topping
3 ozs. Brandy
1 lb. butter
8 ozs. sugar
2 ozs. vanilla extract
Let butter sit at room temperature until very soft.
Add the remaining ingredients and blend with mixer until smooth.
Pour over bread pudding.
Recipe by Pascal's Manale
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:44 AM |
Crab Meat Broussard
Broussard's Restaurant
Ingredients:
1 tbsp. butter
6 jumbo shrimp, peeled, tail left on, deveined; butterfly
1 oz. (2 tbsp.) olive oil
1 small yellow onion, diced
2 fresh artichoke hearts, chopped
1 large clove garlic, minced
1/4 cup flour
1/4 cup white wine
2 cups chicken stock
1 cup heavy cream
3 oz. brie cheese
1/2 cup bread crumbs
3 tbsp. olive oil
1 tbsp. whole fresh thyme leaves
3/4 lb. jumbo lump crab meat
Directions:
Preheat the oven to 400 degrees.
In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool.
In a heavy saucepan, heat the olive oil and sauté the yellow onion, artichoke hearts, and garlic over medium heat until the onion becomes limp.
Sprinkle in the flour and mix well while cooking for a minute more.
Deglaze the pan with the white wine, then add stock.
Bring to a boil, reduce heat, and simmer for three minutes.
Add the heavy cream and simmer for another five minutes.
Take the brie and scrape off and discard the white skin; cut cheese into small pieces.
Add brie to the ream sauce and stir until all of the cheese is melted and mixed well.
Remove from heat and allow to cool.
In a small bowl, combine the bread crumbs, olive oil, and thyme.
Set aside.
After the cheese mixture is cool, gently fold in the crab meat, being careful not break up the lumps.
To assemble, place one shrimp in the center of an oven proof serving dish so that it stands.
Spoon the crab meat mixture around the shrimp and sprinkle with the bread crumb mixture.
Repeat with the remaining shrimp.
Arrange the dishes on a large baking pan and bake in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly.
Serve immediately.
Serves 6.
Recipe by Chef Gunter Preuss of Broussard's Restaurant
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:45 AM |
Onion Crusted Fried Chicken Salad
Commander's Palace Restaurant
Makes 4 entrée salads.
6 medium chicken breast halves, boneless and skinless
Kosher salt and freshly ground pepper to taste
1 cup buttermilk
1 1/2 medium onions, 1 cut in very small dice, 1/2 sliced very thin
1/4 cup cane, cider or malt vinegar
2 medium cucumbers, peeled, seeded, and sliced 1/4 inch thick
1/4 teaspoon crushed red pepper flakes
3 cups all-purpose flour
3 cups vegetable shortening, canola oil, or corn oil, for frying
2 small head Bibb or Boston lettuce, trimmed, washed, halved, and cored
2/3 cup Blue Cheese Dressing (see below)
2 roasted red peppers, store-bought or homemade, sliced
1/4 pound blue cheese, crumbled
Remove the tenderloin strips from each chicken breast half, and cut each breast half into three long strips. Place the chicken pieces in a large bowl, season with salt and pepper, add the buttermilk, stir, and refrigerate for an hour or two.
Place the onion slices, vinegar, cucumbers, pepper flakes, and additional
salt and pepper in a small bowl. Toss to combine, and set aside for the cucumbers to marinate.
Place the flour, diced onion, and some salt and pepper in a large bowl,
and mix with your hands just enough to coat the onion with flour, but
don’t allow the onions to stick together.
Now coat the marinated chicken. Take a piece at a time with one hand, shake off excess liquid, and place it in the flour mixture. With your other hand, press the chicken with your knuckles so the onion adheres, then flatten out the chicken. Shake off excess, and repeat with remaining chicken.
In a large, heavy pot, heat the shortening or oil to 350 degrees F. on a
deep-fry thermometer Gently place about 8 strips of chicken in the pot,
and cook for 3 to 4 minutes, or until the bottom starts to brown. Turn the chicken over, and cook until the pieces are golden brown and begin to
float, another 2 to 3 minutes. Transfer the cooked chicken to a rack that
has a sheet pan as an underliner. Repeat until all chicken is fried.
Serve with marinated cucumber at the bottom of each plate, some lettuce
in the center, and 3 pieces of chicken on each side of the lettuce. Drizzle blue cheese dressing on top of each salad, place some roasted pepper
strips on top, and sprinkle with the crumbled blue cheese.
Chef Jamie’s Tips: Chicken breasts vary in size, so you may need to adjust the cooking time. Some Bibb and Boston head are big, so two heads is only an approximation. You can also substitute hearts of Romaine. A couple wedges
of tomato, when they’re in season, make a nice addition.
Recipe from Commander's Palace in New Orleans
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