This is the praline sauce recipe from LeRuth's restaurant. It was used on top of ice cream with pecans for the praline ice cream. It is a great accompaniment to pecan pie. 1 quart dark corn syrup 7 ounces sweetened condensed milk 3/4 teaspoon pure vanilla extract 1/4 teaspoon butterscotch syrup. Mix all ingredients together. Store in an airtight container in the refrigerator for up to 2 months. Enjoy!!! Now available for preorder Creole & Cajun Comfort Food #CreoleandCajunCom

This week, I am sharing two dessert sauces. Today's is butterscotch. It is an ingredient in the second recipe this week. What is the difference between caramel and butterscotch? Caramel uses white sugar and butterscotch uses brown sugar. 1/2 stick unsalted butter 1/2 cup packed dark or light brown sugar 1/2 cup heavy cream 1/2 teaspoon kosher salt, plus more to taste 1 1/2 teaspoons vanilla extract, plus more to taste Melt butter in a medium heavy-bottomed saucepan over medi

Here is a Creole-style jambalaya. With the fall months approaching, this is a great one pot dinner. It is especially great using wild duck. 1/4 cup Clarified butter 1 onion, coarsely chopped 1 green bell pepper, coarsely chopped 3 stalks celery, coarsely chopped 5 cloves of garlic, minced 1 fresh duck ( about 5 pounds), skinned and boned 3 bay leaves 1/2 teaspoon thyme 1/4 cup paprika 2 28-ounce cans tomatoes, including liquid 2 cups beef or duck stock 1 tablespoon hot sauce

Duck! This week, I am featuring two duck recipes from the original Commander's Palace New Orleans cookbook. It was published in 1984. These recipes are from either Paul Prudhomme or Emeril Lagasse. 6 cups duck meat 8 tablespoons (1 stick) unsalted butter 8 cloves of garlic, peeled and minced 4 tomatoes. peeled, seeded, and diced 2 cups coarsely chopped green onions 8 large fresh mushrooms, sliced 2 teaspoons Creole seasoning 2 cups beef or duck stock 1 pound fettuccine, cooke

Balsamic glaze is a reduction of balsamic vinegar and a sweetener. As I always like to use cane syrup wherever I can, I made a batch. I served it over bronzed salmon. I'm glad I took the extra time. It was well worth it. 1/2 cup balsamic vinegar 3 tablespoons Steen's cane syrup Add balsamic vinegar and cane syrup to a small sauce pan over medium heat. Once the mixture begins to boil, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minute

Last week, I was playing with refrigerated pizza dough and made a couple of Stromboli's. A couple of people have asked me for a recipe. Here it is. Tube thin crust pizza dough Shredded cheese: First one was mozzarella; second one cheddar Choices of meats: First one had ham, pepperoni & cooked sausage; the second one was Bbq chicken. Butter flavored non-stick spray Beaten egg Your favorite dipping sauce First one was marinara sauce, second Bbq sauce Preheat oven to 400℉. Roll

I have always used light corn syrup when making pecan pie. Chef Frank Brigtsen uses dark corn syrup. I never thought to use cane syrup instead of corn syrup. Next pecan pie, I will. ¼ cup butter 1 Tbsp all-purpose flour 1 Tbsp cornstarch 1 ½ cups Steen’s Pure Cane Syrup ½ cup sugar 2 eggs 1 cup pecans 1 tsp vanilla ¼ tsp salt 1 unbaked pie pastry shell Preheat oven to 450 degrees. In a heavy saucepan, melt butter over medium heat. Add flour and cornstarch and stir until smoot

Hash is one of my favorite breakfast dishes. There are so many different variations. The common ingredients are a protein and potatoes. This version uses breakfast sausage and sweet potatoes. 1 pound fresh pork sausage 1 onion, chopped 1 rib celery, chopped 2 cloves garlic, minced 2 sweet potatoes, baked, peeled, and sliced into rounds 1-inch thick, then quartered 1 bunch green onions, chopped 4 large eggs Creole seasoning In a large, heavy skillet, brown sausage over moderat

It has been said by many that breakfast is the most important meal of the day. So I thought two breakfast dishes would make great additions this week. Let's start the day off right with some Banana Pancakes 2 cups all-purpose flour 3 tablespoons firmly packed brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon salt 2 cups buttermilk 1 large egg, lightly beaten 1/2 stick (1/4 cup) butter, melted 3 bananas, peeled and cut into 1

Time to turn to my Italian roots. Marsala is a popular sauce appearing on veal and chicken. I thought why not alligator? I think you will agree that it taste great. Remember, it's better to take a bite of alligator before it takes a bite of you. 1 1/2 pounds alligator fillets Creole seasoning to taste 1/2 cup all-purpose flour 2 tablespoons butter 3 tablespoons olive oil 1 1/2 cups dry Marsala wine 1/2 cup chicken stock Season alligator fillets with Creole seasoning and dust

This week, I want to take a look at the big dog of the swamp, the alligator. Most often you will find it fried. This week, I am taking some classic preparations of veal to showcase alligator meat. Today's recipe is a take on classic dish from Commander's Palace. 6 pieces alligator tail meat, 4 to 6 ounces each, lightly pounded Creole seasoning, to taste 6 tablespoons butter 28 ounces artichoke bottoms, sliced 1 pound sliced mushrooms 2 tablespoons dry white wine 1 cup Lemon B

Whenever I think of fried chicken, this is the version that comes to mind. When using a deep-fryer, it is better to dip the chicken into a batter. This gives you an extra crispy crust. Peanut oil 3-4 pound fryer, cut into 8 pieces Creole seasoning 2 cups whole milk 3 eggs, beaten 2 cups self-rising flour 3 tablespoons hot sauce 1/2 teaspoon cayenne pepper 1 teaspoon garlic powder Heat oil to 350℉. Remove excess fat from chicken pieces and place in a large bowl. Season on both

Fried chicken is a Southern classic. Do you cook it in a pan or in a deep fryer. This week, I am sharing with you a recipe for both. Yes, it is better to have different recipes for the vessel you fry it in. 3-4 pound fryer, cut into 8 pieces 1 quart buttermilk 1/4 cup hot sauce 2 tablespoons Creole seasoning 4 eggs 2 cups all-purpose flour 2 teaspoons kosher salt 3 tablespoons smoked paprika 1 tablespoon nutmeg 1 tablespoon onion powder 1 tablespoon garlic powder Peanut oil R

Here is a scampi recipe that combined shrimp and crawfish. This recipe is different that most, as rice is the vehicle that the seafood is served with. It's a different approach, but one I know you will like. 2 tablespoons butter 4 pieces celery, diced small 1 large green bell pepper, diced small 1 large onion, diced small 3 cups rice 1 1/2 cups clam juice 8 cloves garlic, minced 1 pound medium shrimp, peeled and deveined 1/4 pound crawfish tails 1/2 cup seasoned breadcrumbs

With school getting ready to start, many people are looking for some quick and easy recipes for dinner. This week, I will share with you two seafood recipes that fall into these categories. They are sure to please. 2 tablespoons butter 2 medium onions, diced small 2 tablespoons flour 2 quarts seafood stock 2 cups milk 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Creole seasoning 24 jumbo shrimp, peeled and deveined 24 oysters, drained 8 ounces redfish, cubed Hot French brea

This tasty recipe can be made with either crawfish or cooked shrimp. Either way, you will get a taste of New Orleans. Try it both ways and tell me which one you prefer. For the Salad 1/2 red onion, thinly sliced 1/2 pound crawfish tails Creole seasoning to taste 1 head Boston leaf lettuce 2 Roma tomatoes, seeded and chopped 2 stalks celery, sliced 1/2 red bell pepper, julienned For the Remoulade 1 cup Mayonnaise 2 tablespoons prepared horseradish 3 tablespoons lemon juice 1 t

The temperature is starting to rise. The Dog Days of Summer are upon us. This week, I am featuring two recipes with very little cooking. Hope you keep cool. 1 1/2 cups black olives, minced 1 cup green onion, minced 1/4 cup cattier, minced 1/4 cup celery, minced 1/2 cup red onion, minced 1/4 cup garlic, minced 3 tablespoons olive oil 2 tablespoons lemon juice Creole seasoning to taste 2 loaves French bread Combine the olives, carrot, celery, onion, garlic, olive oil, lemon jui

There is no one way to étouffée. Most of the étouffée recipes you find are made with seafood. Here is on from Chef Paul featuring a meat found on farms inCajun country, chicken. 2 (3-pound) chickens, each cut in 8 pieces Salt Garlic powder Ground red peppe About 1 1/4 cups all-purpose flour Vegetable Oil for deep frying 1/2 cup finely chopped onions, in all 1/2 cup finely chopped celery, in all 1/2 cup finely chopped green bell peppers, in all About 3/12 cups, in all, chicken

K-Paul's restaurant in the French Quarter has permanately closed. It was here that Paul Prudhomme shared his gifts with New Orleans. To honor his legacy, I will share two recipes from his Louisiana Kitchen cookbook. 2 dozen large shrimp with heads and shells (about 1 pound) Seasoning Mix 1 teaspoon cayenne 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary leaves, crushed 1/8 teaspoon dried ore