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Cajun Style White Bean Soup

a day ago
1 min

Cajun Style White Bean Soup

This week, I want to share with you two soup recipes from my new cookbook Creole & Cajun Comfort Food. The introductions will be taken directly from the book. Red beans are not the only bean found in New Orleans. You can find white beans as a side on Thursdays often paired with rabbit. You can also find them served with sausage or your choice of meat. They do make a wonderful soup. 8 ounces dried great northern beans water, to cover beans 5 cups water 2 cups canned tomatoes,

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Crawfish Mac & Cheese Fritters

5 days ago
2 min

Crawfish Mac & Cheese Fritters

I have a recipe for Cajun Mac & Cheese in my new cookbook. It features andouille. Why not change that to crawfish, roll them into balls and fry them up. These would make an excellent substitution for Hush Puppies on seafood dishes. 1 1/2 sticks butter 1/2 pound crawfish tails 2 cloves garlic, minced 2 3/4 cups all-purpose flour, divided 1 1/2 cups plus 2 tablespoons heavy cream, divided 1 cup seeded smoked Gouda cheese 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1 1/

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Crawfish & Artichoke Bread

Apr 5
1 min

Crawfish & Artichoke Bread

Spring is here which means it's crawfish season. This week, I want to share with you two crawfish appetizer dishes. They are great when you have just a few leftover tails from your boil. 6 ounces baby spinach 1 tablespoon water 14.5 ounce can quartered artichoke hearts, drained and chopped 1 cup grated Parmesan cheese 4 ounces Brie cheese, rind removed, chopped 1/2 cup mayonnaise 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 12-inch piece French bread Frie

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Mint Julep

Apr 1
1 min

Mint Julep

I can't think of a drink that is so refreshing. A staple at the Kentucky Derby, this drink is a great way to celebrate spring. I hope you agree. 2 ounces of Bourbon 1 ounce Simple Syrup 4-5 Fresh Mint leaves Place the simple syrup and mint leaves in a glass. Muddle well to release the oil and aroma of the mint. Add the bourbon. Fill with crushed ice and stir well until the glass becomes frosty. To muddle is to combine ingredients, usually in the bottom of a mixing glass, by p

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Absinthe Frappee

Mar 29
1 min

Absinthe Frappee

Spring is here. This week, I want to share two drink recipes from my first cookbook. Absinthe is illegal in the United States. It is made from the wormwood plant, which was said to cause insanity and death. So, in New Orleans, they use Herbsaint or Pernod instead of Absinthe. 1 1/2 ounce Herbsaint or Pernod 1/2 ounce Simple Syrup Place a highball glass in the freezer until very cold, at least 30 minutes. Fill the glass with cracked ice. Pour the Herbsaint and simple syrup ove

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Crabby Jack Wontons with Casian Dipping Sauce

Mar 25
2 min

Crabby Jack Wontons with Casian Dipping Sauce

Sometimes an idea comes together quick. This recipe took me two tries before I was happy enough to share it. Actually, the second time was so that I could measure the seasonings so I could write the recipe. It pairs well with my Casian Dipping Sauce. Try them and see if you agree. Crabby Jack Wontons 8 ounces lump crabmeat, picked through for shells 10 ounces freshly shredded Monterey Jack cheese 2 tablespoons freshly minced garlic 1 1/2 teaspoons Creole seasoning 3/4 teaspoo

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Smoky Crawfish Queso with Fried Bowtie Pasta

Mar 22
2 min

Smoky Crawfish Queso with Fried Bowtie Pasta

This week, I want to share with you a couple of my latest creations. I started playing looking for a couple of new appetizer ideas. I think you will be pleased with my results 1 pound Velveeta Queso Blanco, cut into small cubes 3/4 cup milk 1/4 teaspoon smoked paprika 1/4 teaspoon chipotle powder 8 ounces crawfish tails Combine Velveeta and milk in a medium saucepan. Over medium heat, cook until cheese is melted, stirring occasionally. When melted, add paprika and chipotle po

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Chocolate Pie from the old Delmonico's

Mar 18
2 min

Chocolate Pie from the old Delmonico's

Emeril bought Delmonico's in 1998 from the former proprietors, Angie Brown and Rose Dietrich. This dessert is from the old menu. It is everything a chocolate pie should be. For the pie 2 tablespoons cocoa powder 2 1/2 tablespoons corn starch 2/3 cup granulated sugar 1/8 teaspoon salt 1 cup heavy whipping cream 3 large egg yolks, whisked 2 cups half-and-half 6 ounces semi-sweet chocolate chips, melted 1 ounce unsweetened chocolate, melted 1 tablespoon softened butter 2 teaspo

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Créme Caramel from Galatoire's

Mar 15
2 min

Créme Caramel from Galatoire's

Time for a little sweetness. I am sharing two dessert recipes that can be found in the cookbook New Orleans Classic Desserts, Recipes from Favorite Restaurants by Kit Wohl. This is a great collection of 8 cookbooks each with their own theme. They would be a great addition to your collection. 2 1/2 cups granulated sugar 1/2 cup water, room temperature 1 quart whole milk 10 large eggs 2 tablespoons vanilla extract Preheat oven to 350℉. Caramel Sauce Melt 1 cup sugar in a small

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Cajun Chicken Cordon Bleu from John Folse

Mar 11
1 min

Cajun Chicken Cordon Bleu from John Folse

I love to take traditional dishes and give them a Creole or Cajun spin. Here, chef Folse is taking liberties with the classic French dish Chicken Cordon Bleu. It's a wonderful twist on this delicious dish. 6 boneless breast of chicken 6 slices hot pepper cheese 12 thin slices smoked tasso 1 cup flour 1/4 pound butter 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped bell pepper 1/4 cup diced garlic 1 cup sliced mushrooms 12 tiny pearl onions 1/4 cup sliced green oni

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Baked Garlic Chicken from John Folse

Mar 8
1 min

Baked Garlic Chicken from John Folse

As I type this, I am watching snow melt outside my house. This time has given me the opportunity to skim through my cookbook collection. I thought that this week, I would share with you 2 chicken recipes from Chef John Folse. 2 young baking hens Salt and cracked black pepper to taste 16 cloves garlic 1/2 pound butter 1 small onion, quartered 1 celery stalk, halved 2 small carrots Preheat oven to 350℉. Season baking hens generously inside and out using salt and cracked black p

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Crawfish Mac & Cheese

Mar 4
1 min

Crawfish Mac & Cheese

Mac & Cheese is starting to become like jambalaya, where you can add anything that you have on hand. Here is a recipe for all you cheese lovers out there. This dish uses 6 different cheeses. Of course, the start of the dish are Louisiana crawfish tails. 16 ounces elbow macaroni 2 tablespoons butter 12 ounces crawfish tails 1 (8 ounce) jar diced pimentos, drained 2 cups shredded mozzarella cheese 2 cups shredded sharp Cheddar 1 1/2 cups shredded Parmesan cheese 1 cup shredded

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Crawfish Soup

Mar 1
1 min

Crawfish Soup

It's my favorite food time of the year, Crawfish season. The weather is starting to get nicer (we are just getting over a history making snow storm.) Time to get out the boiling pots and boil some mudbugs. As much as I like boiled crawfish, I love to make dishes with crawfish tails. Here comes two recipes this week with the star of the season. 2 tablespoons butter 1 cup onions, chopped 1 cup celery, chopped 1 cup green bell pepper, chopped 3 cloves garlic, minced 8 Roma tomat

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Oyster Soup Visko

Feb 25
1 min

Oyster Soup Visko

I have many fond memories from Visko's. This seafood restaurant was a mainstay on the Westbank. I would love to have copies of all of their recipes. I did find this one in A LA New Orleans Restaurant Recipes. 24 oysters in own liquid 1/4 pound butter 1/2 cup green onion bottoms (chopped) 1/2 green onion tops (chopped) 2 cups oyster water 1 1/2 cups milk 1/4 cup dried parsley (chopped) Wash oysters in there own liquid; strain and reserve liquid (should be two cups) In sauce pa

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Shrimp & Oyster Jambalaya from The Bon Ton

Feb 22
1 min

Shrimp & Oyster Jambalaya from The Bon Ton

Cookbooks seem to be on my end these days. I can't understand why? (Creole & Cajun Comfort Food available online now). I was thinking about restaurants that are no longer open in New Orleans. I found a book that my mother bought in the French Quarter in 1984 titled A LA New Orleans Restaurant Recipes. This week, I want to share two recipes from now closed restaurants. Today's is from the Bon Ton Cafe. 2 cups cooked rice 1/2 cup shortening 3 large white onions (chopped0 3 bell

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Boudin King Cake

Feb 18
2 min

Boudin King Cake

On January 1, 2011, I posted my very first recipe, Crab Cakes. Today, I am excited to post my 1000th recipe. 10 years ago, the thought of posting 1000 recipes never occurred to me. Yet, here we are. During those 10 years, I have written and had published two cookbooks. I have also been writing a food column going on my 5th year. I have often said, "If my English teachers could see me now", since writing was my least favorite thing to do in school. I actually had one of them r

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Sausage Jambalaya

Feb 15
1 min

Sausage Jambalaya

Today, I want to share with you a recipe from the person from who's cooking I have learned the most, my mom. This is the jambalaya recipe I grew up with. I am surprised that I have never shared the recipe. I have included it in my cookbook Creole & Cajun Comfort Food, since it is comfort food at its best. Here is the recipe and introduction taken directly from the book. This jambalaya is the first one I ever ate. My mother made what would be considered a Cajun jambalaya, no t

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Redfish á la Termereau from Warren Leruth

Feb 11
1 min

Redfish á la Termereau from Warren Leruth

This is a variation of Trout Termereau, which was on the menu at LeRuth's. This dish is named after Jean Paul Termereau, who was chef Warren's sous chef when he opened the restaurant. whichever fish you use, it's a great dish. They recipe was demonstrated on the Great Chefs of New Orleans 2. 4 redfish fillets, about 5-6 ounces each 4 small rock lobster tails, removed from shell (large peeled shrimp may be substituted) 1/2 small onion, chopped 2 bay leaves 1/4 teaspoon thyme 1

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Medallions of Pork from Warren Leruth

Feb 8
1 min

Medallions of Pork from Warren Leruth

This week, I want to share recipes from the chef, in my opinion, was the greatest restaurant chef, Warren Leruth. These recipes are from the Great Chefs of New Orleans series, that ran on PBS. These episodes were filmed inside the restaurant kitchen. 4 (2-ounce) pork medallions from the tenderloin or loin 1 teaspoon Creole or Dijon mustard 1 tablespoon flour mixed with 1/4 teaspoon of salt and 1 pinch white pepper 1 tablespoon oil 1 tablespoon butter 1 cucumber, peeled, seede

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Pork Roast with Bay Leaves from Paul Prudhomme

Feb 4
3 min

Pork Roast with Bay Leaves from Paul Prudhomme

I love to use bay leaves in my cooking. It is my "secret ingredient" in my spice blend. I remember my mother using bay leaves while cooking rice. I guess you could say that bay leaves have been woven into my DNA. 6 cloves fresh garlic, peeled 1/2 pound sliced bacon cut crosswise into 1'2-inch wide strips 1 1/2 cup chopped onions 1 cup chopped celery 1/2 cup seeded and chopped green bell peppers 8 bay leaves 1 (6 to7-pound) fresh pork shoulder roast 1/4 cup honey Seasoning Mix

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