Place the almonds in a pan and toast them in the oven for 15 to 20 minutes, stirring every 5 minutes. When the almonds become a light golden brown, remove from the oven and set aside.
Make a wash by whisking together the eggs and milk. Season with salt and pepper. Season the trout with salt and pepper and then dust with flour. Submerge the floured trout in the egg wash. Gently remove the fillets from the egg wash and allow the excess to drip off. Put the fillets back into the flour, then gently shake off the excess flour.
In a large, heavy-bottomed pot, heat the oil to 350 degrees. Test the readiness of the oil by sprinkling a pinch of flour over it. The flour will brown instantly when the oil has reached the correct temperature. Add the trout and fry for 4 to 5 minutes. Remove the fish when the crust is golden brown. Top each fried trout fillet with almonds and warmed Meuniere b.u.t.ter. Garnish with lemon wedges and serve at once.
To make the Meuniere b.u.t.ter, heat a medium saucepan over medium heat. Melt the b.u.t.ter, whisking constantly, for 8 to 10 minutes, until the sediment (milk solids) in the b.u.t.ter turn dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden brown color. Remove the pan from the heat and continue to whisk slowly, adding the lemon juice and vinegar to the browned b.u.t.ter. The sauce will froth until the liquids have evaporated. When the frothing subsides, the sauce is complete.
Serves 6 River Parish Fall "Grillades"
Recipe courtesy of Winifred Berthelot Gilbert.
1/2 cup b.u.t.ter 1/2 cup flour 1 large onion, diced 1/4 cup diced green bell pepper 1/2 bunch green onions, chopped 1/2 cup chopped parsley 8 turnips diced (about 3 to 4 pounds) 1 quart beef broth 4 sirloin tip rounds (3 pounds tenderized) 2 tablespoons olive oil Salt and pepper to taste Crushed red pepper to taste In a large Dutch oven, melt b.u.t.ter and add flour. Cook to a dark roux, about 15 to 20 minutes (mixture should smell nutty and be a dark brown). Add onion, bell pepper, green onions, and parsley; cook for 5 to 6 minutes while stirring. Add a little water so as not to burn roux. Add the turnips and the beef broth. In a sautee pan, brown the sirloin in the olive oil. Add the sirloin to the Dutch oven and season with salt and both peppers. Bring to a boil, then turn down to a simmer; cook for 1 hour or until the beef is very tender and falling apart. If necessary, add more water or broth.
Serves 4 to 6 Turkey Jambalaya Recipe courtesy of Jack Leonardi from Jacque-Imo"s.
4 tablespoons unsalted b.u.t.ter 2 cups chopped yellow onions 1 cup chopped celery 1 cup chopped green bell peppers 1-1/2 tablespoons minced garlic 1 pound sliced turkey medallions 12 ounces turkey ham, diced 3 teaspoons Poultry Magic Seasoning 1 teaspoon cayenne 2 bay leaves 2-1/2 tablespoons tomato paste 1-3/4 cups peeled and diced tomatoes, with juices 1-3/4 cups chicken stock or canned low-sodium chicken broth 3/4 cup tomato sauce 4 cups cooked white rice Chopped green onion, for garnish In a 6-quart Dutch oven or stockpot over medium heat, melt the b.u.t.ter then add the onions, celery, and bell peppers; cook, stirring until vegetables are soft and starting to color, about 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant and soft, about 2 minutes. Add the turkey, turkey ham, poultry seasoning, cayenne, and bay leaves; cook, stirring, for 30 seconds. Add the tomato paste and stir to incorporate. Add the tomatoes with juices, chicken stock, and tomato sauce; stir well and then bring to a boil, about 3 to 4 minutes. Reduce the heat slightly and simmer, stirring occasionally, until the mixture is thick and reduced by almost half, about 25 to 30 minutes. Add the rice to the sauce and stir well to incorporate; cook, stirring until hot, for another 3 to 5 minutes.
Remove the pot from the heat and adjust the seasoning to taste. Transfer the jambalaya to a large serving bowl or individual plates, garnish with green onions, and serve immediately.
Serves 6 to 8 Louisiana-Style Crawfish etouffee Recipe courtesy of John Folse from The Encyclopedia of Cajun & Creole Cuisine (Chef John Folse & Company Publishing).
1/4 pound b.u.t.ter 1 cup diced onions 1/2 cup diced celery 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1/2 cup diced tomato 2 tablespoons minced garlic 2 bay leaves 1 cup flour 2 pounds crawfish tails, cleaned 1/2 cup tomato sauce 2 quarts crawfish stock or water 2 tablespoons sherry 1 cup sliced green onions 1/2 cup chopped parsley Salt and cayenne pepper to taste 2 cups steamed white rice Louisiana hot sauce to taste In a 2-gallon saucepot, melt b.u.t.ter over medium-high heat. Add onions, celery, bell peppers, tomato, garlic, and bay leaves. Sautee 3 to 5 minutes, or until vegetables are wilted. Whisk in flour, stirring constantly until a roux is achieved. Blend crawfish tails and tomato sauce into mixture; cook 5 minutes, stirring to prevent tomato sauce from scorching. Slowly add crawfish stock or water until a sauce-like consistency is achieved; add more stock as necessary to retain consistency. Bring to a rolling boil then reduce to a simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions, and parsley. Cook 5 minutes then season with salt and cayenne pepper. Serve over steamed white rice with a few dashes of hot sauce.
Serves 6 Poached Mussels and Chorizo Recipe courtesy of Kevin Vizard from Vizards on the Avenue.
3 shallots, minced 1 cup diced leeks 1 cup diced fennel 3/4 pound chorizo sausage, sliced into 1/2-inch-thick pieces 2 tablespoons olive oil 1 cup Tomato Conca.s.se (see below) 1 cup white wine 1/2 cup oyster liquid 1 teaspoon chopped flat-leaf parsley 1/2 teaspoon chopped tarragon 60 to 70 mussels, scrubbed and de-bearded Salt and pepper to taste 4 ounces b.u.t.ter Tomato Conca.s.se 2 large tomatoes 1 teaspoon salt In a large saucepan, sautee the shallots, leeks, fennel, and chorizo in oil until shallots turn clear. Add the Tomato Conca.s.se, wine, and oyster liquid. Bring to a boil and add herbs and mussels; cook for 6 to 8 minutes, or until mussels open. Discard any mussels that do not open. Evenly divide mussels between four bowls. Season the mussel broth with salt and pepper, add more herbs if necessary, and swirl in b.u.t.ter. Divide sauce evenly among bowls and serve.
For the conca.s.se, bring 1 quart of water and the salt to a boil in a medium saucepan. Score the tomatoes and remove the stems. Drop the tomatoes in the water; as soon as the skins begin to loosen, remove the tomatoes and immediately immerse them in an ice bath. Remove the skin and quarter the tomatoes. Remove the seeds and dice the tomatoes.
Serves 4 Pork Shoulder Roast with Onion Jus and Rice Recipe courtesy of Donald Link from Herbsaint and Cochon.
2 pounds pork shoulder Salt and pepper to taste 1 tablespoon chile flakes 6 cloves garlic, thinly sliced 1 cup flour, divided 1/4 cup olive or canola oil 1 red onion, thinly sliced 2 tablespoons chopped fresh thyme 1 quart chicken stock 4 bay leaves 3 tablespoons lemon juice 1 dash Worcestershire Season pork generously all over with salt, pepper and chile flakes. Make six 1-inch-deep and -wide cuts all over pork and insert garlic. Lightly coat pork with a little flour and sear over medium-high heat in oil until golden brown; remove and set aside. Sprinkle 1/4 cup flour into oil remaining in pan and stir until browned. You may need to add about 1/4 cup more oil. Add the onion and thyme and sautee for 5 minutes. Add chicken stock, pork, bay leaves, lemon juice, and Worcestershire; bake, covered, at 300 degrees for 1-1/2 to 2 hours, or until tender. To serve, cut pork into desired portions and spoon sauce over it. Serve with white rice.
Serves 4 to 6 Smoked Sausage and Creole Tomato Jambalaya Recipe courtesy of John Folse from The Encyclopedia of Cajun & Creole Cuisine (Chef John Folse & Company Publishing).
1/4 cup vegetable oil 1 cup diced onion 1 cup diced celery 1/2 cup diced red bell pepper 1 tablespoon minced garlic 2 pounds smoked sausage, sliced 2 (8-ounce) cans tomato sauce 1 cup diced tomatoes 3 cups chicken stock or water 3 cups long-grain rice Salt and cracked black pepper to taste Louisiana hot sauce to taste 1/2 cup sliced green onions 1/4 cup chopped parsley In a Dutch oven, heat oil over medium-high heat. Sautee onion, celery, bell pepper, and garlic for 3 to 5 minutes, or until vegetables are wilted. Mix in sausage and cook 5 minutes. Blend in tomato sauce, tomatoes, and chicken stock. Bring to a rolling boil, and stir in rice. Return to a boil, then reduce heat to low. Season with salt, pepper, and hot sauce. Cover pot and cook. Do not stir or remove lid for 20 minutes. Remove lid, add green onions and parsley. Stir mixture once to make sure that the rice is not sticking and scorching. Cover and cook 10 to 15 minutes more. Remove from heat and allow to steam 15 minutes before serving.
Note: The original jambalaya of New Orleans was tomato-based and flavored with a combination of sausages, ham, and chicken. Often, the dish was "thrown together" at a moment"s notice when unexpected friends dropped by and a quick entree was needed. In such a case, sometimes heavy smoked sausage and tomatoes were the only ingredients needed for a great spur-of-the-moment lunch.
Serves 6 Sauteed Catfish with Louisiana Shrimp and Jalapeno Slaw Recipe courtesy of Donald Link from Herbsaint and Cochon.
1 cup all-purpose flour 1 cup white cornmeal 4 to 6 (6-ounce) catfish fillets Salt and pepper to taste 1 teaspoon cayenne pepper 1/4 cup vegetable oil Slaw 1 cup mirliton, cut into matchsticks (also known as chayote) 1 cup kohlrabi, cut into matchsticks 1 cup julienned scallions 1 cup julienned fresh turnips 1 cup chopped spinach 1 pound boiled shrimp Dressing 2 tablespoons jalapeno, minced and seeded 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon chopped capers 1 egg yolk Salt and pepper to taste Cayenne pepper to taste 1 cup vegetable oil Mix flour and cornmeal together; season catfish with salt, black pepper, and cayenne, coat with the flour mixture.
In a large sautee pan, heat oil over medium high heat and cook catfish for about 4 minutes on each side.
For the slaw, combine the vegetables in a medium mixing bowl. Chop up the boiled shrimp and combine with the vegetables.
For the dressing, mix everything together except the oil. Slowly add the oil in a slow, steady stream to form an emulsion. Combine the dressing with the slaw.
Divide the slaw between four plates. Top the with the catfish.
Serves 4 Braised Greens with Bacon and Onions Recipe courtesy of Corbin Evans from Savvy Gourmet.
3 medium yellow onions, peeled and sliced 1 cup bacon fat 1 to 2 cups chicken stock or water 2 tablespoons brown sugar 1/4 cup cider vinegar 1/2 tablespoon dried red pepper flakes 4 pounds greens, trimmed, washed well, and rough chopped (turnip, collard, mustard, kale, chard, escarole, etc.) Kosher salt and freshly ground black pepper to taste 2 tablespoons Creole mustard In a large sautee or saucepan over medium-high heat, sweat onions in bacon fat. Add remaining ingredients, except greens, seasonings, and mustard, and stir to dissolve sugar. Add half of the greens and stir until wilted down, then add remaining greens and season with salt and pepper. Lower heat and let cook 35 to 45 minutes, or until tender. When ready to serve, stir in Creole mustard and adjust seasoning.
Serves 4 Snapper Anthony Recipe courtesy of Kevin Vizard from Vizards on the Avenue.
1-1/4 cups white wine, divided 1 cup plus 2 tablespoons olive oil, divided 1 bunch thyme 2 sprigs rosemary 1 bay leaf 2 fennel bulbs, sliced 2 large leeks, sliced 2 artichoke hearts, leaves removed, cleaned, and sliced 2 (7-ounce) snapper fillets 1 teaspoon salt 1 teaspoon pepper 1/2 shallot, finely diced 1 cup diced tomatoes 2 tablespoons chopped tarragon 4 tablespoons unsalted b.u.t.ter In a sautee pan with high sides, combine 1 cup white wine, 1 cup olive oil, thyme, rosemary, and bay leaf. Add the fennel and gently bring to a simmer. Cook until the fennel is tender, remove with a slotted spoon and set aside. Using the same technique, cook the leeks and then the artichokes, one at a time. When all vegetables are cooked, return to the same pan and keep on low heat while cooking fish.
In a medium sautee pan, heat remaining olive oil over medium-high heat. Season snapper with salt and pepper and sear 2 minutes on each side. Remove fish and keep warm.
Deglaze pan with remaining wine, add shallot and then cook until translucent. Add tomatoes and reduce liquid by half. Taste for salt and pepper. Finish sauce with tarragon and b.u.t.ter, swirling the pan until all b.u.t.ter is incorporated.
To serve, divide vegetables evenly among four plates, place snapper on top of vegetables and then spoon sauce over fish.
Serves 4 Turkey Mignons with Raspberry Hot Pepper Sauce Recipe courtesy of Jack Leonardi of Jacques-Imos and Crabby Jack.
4 turkey mignons 2 teaspoons Poultry Magic Seasoning 2 teaspoons olive oil Raspberry Hot Pepper Sauce (see below) Mashed Sweet Potatoes (see below) Raspberry Hot Pepper Sauce 1 cup Blackberry Patch raspberry syrup or other raspberry syrup 1 cup hot pepper jelly 1/4 teaspoon cornstarch 1/2 teaspoon water Mashed Sweet Potatoes 2 pounds sweet potatoes, peeled and cut into 1-inch pieces 3/4 cup half-and-half 6 tablespoons light brown sugar 1/8 teaspoon salt Pecans, chopped and toasted, for garnish Season both sides of the mignons with the poultry seasoning.
In a large sautee pan over medium-high heat, heat the oil until hot, but not smoking. Add the mignons and stir, 2 to 3 minutes. Reduce the heat to medium, turn the medallions and cook the other side until cooked through, about 4 to 5 minutes.
Place one mignon on each of four large plates, drizzle with the Raspberry Hot Pepper Sauce and some Mashed Sweet Potatoes. Serve immediately.
For the sauce, combine the syrup and pepper jelly in a small saucepan and place over medium heat.
Combine the cornstarch and water in a small bowl to make a paste and then add to the syrup mixture. Bring to a slow boil and then cook until thick and well combined, about 3 minutes. Remove from heat and let cool slightly before serving.
For the potatoes, place the potatoes in a medium pot, cover with water and boil until tender, about 15 minutes. Drain well in a colander and transfer to a large bowl.
Add half-and-half, brown sugar, and salt; beat on high speed with an electric mixer, or mash by hand until smooth. Cover to keep warm. Garnish the top of each serving with chopped pecans and serve.
Serves 4 Shrimp and Creole Tomato Sauce Recipe courtesy of Kevin Vizard from Vizards on the Avenue.
2 tablespoons olive oil 1-1/2 cups chopped yellow onions 1 cup chopped celery 1 cup chopped bell pepper 1 tablespoon chopped garlic 6 cups chopped Creole tomatoes 1 cup shrimp stock 1 bay leaf 1 teaspoon chopped fresh thyme 2 pounds jumbo shrimp (use heads and sh.e.l.ls for shrimp stock) 1 lemon, juiced 1 tablespoon chopped fresh basil 1/2 teaspoon Tabasco sauce 1 teaspoon red pepper flakes Salt and pepper to taste 2 tablespoons chopped parsley, to garnish In large sautee pan, heat oil over medium-high heat; add onions, celery, bell pepper, and garlic and cook until vegetables are very tender. Make sure to lower heat so you don"t burn the garlic. Add tomatoes, shrimp stock, bay leaf, and thyme and cook until liquid is reduced by half. Add shrimp, lemon juice, basil, Tabasco, red pepper flakes, salt, and pepper and continue cooking for 5 to 10 minutes, making sure to not boil the sauce. (It should never go above a simmer so as not to toughen the shrimp). Taste for seasoning and serve over steamed rice. Garnish with parsley and a little bit of green onion if desired.
Serves 4 Venison Denver Leg with Chanterelles, Watercress, and Tarragon Beurre Noisette Recipe courtesy of Chuck Subra from La Cote Bra.s.serie.
20 ounces venison Denver leg or venison loin*
3/4 cup olive oil, divided 1-1/2 tablespoons minced garlic, divided 1 tablespoon chopped thyme 1 tablespoon chopped basil 2 pounds chanterelle mushrooms 8 ounces watercress 1/2 pound b.u.t.ter Sea salt and black pepper to taste 2 ounces tarragon, chopped (about 1 bunch) Clean all the venison of all fat and silver skin. In a medium mixing bowl, combine 1/2 cup olive oil, 1 tablespoon garlic, thyme, and basil; mix well. Place the venison in the marinade and let sit for 1 hour. Meanwhile, clean the mushrooms and pick the stems from the watercress.
Heat a large sautee pan over medium-high heat; add remaining olive oil. Remove the venison from the marinade and season with sea salt and black pepper. Place venison in the pan, browning on each side and cook until desired temperature, about 7 minutes for medium rare. Remove the venison from the skillet and let rest for 3 to 5 minutes.
Add the mushrooms and remaining garlic to the pan, cook for 3 minutes, or until the mushrooms are tender. Add the watercress and cook until lightly wilted. Season to taste with sea salt and pepper. Remove from the heat and keep warm.
In a medium sautee pan over medium-high heat, add b.u.t.ter, sea salt and black pepper. Let the b.u.t.ter start to brown lightly. Add the tarragon and remove from heat. Check for correct seasoning.
To serve, place the mushroom and watercress mixture in the center of a dinner plate. Thinly slice the venison and fan it around the mushroom mixture. Using a sauce spoon, gently drizzle the tarragon beurre noisette around and over the venison.
Serves 6 * Venison can be ordered online from D"artagnan.
Roast Chicken Au Jus with Lemon and Basil Recipe courtesy of Donald Link from Herbsaint and Cochon.
1 (3- to 4-pound) whole free-range chicken Salt and freshly ground pepper Pinch paprika 6 fresh basil leaves 4 thin slices lemon (round) 1 clove garlic, thinly sliced 1 onion, sliced into 1/2-inch rounds 1 cup white wine 1 cup water 2 tablespoons b.u.t.ter Preheat oven to 350 degrees.
Thoroughly rinse and dry off chicken, removing all excess moisture; season generously with salt, pepper, and paprika. Use half the volume of paprika as salt and pepper.
Place the basil, lemon slices, and garlic under the skin of the chicken. Distribute equal amounts on both sides of the chicken. Place a basil leaf and a lemon slice near the thighs as well.
Place the onion on a lightly oiled roasting pan and place the chicken on top, breast side up.
Bake chicken for about 40 minutes; ovens may vary, so use your judgment. When chicken is cooked, remove it from the roasting pan and place on a rack or plate to sit.
Pour the wine onto the hot roasting pan and sc.r.a.pe the pan. When the wine is half gone, add the water and then let liquid reduce by half. Add b.u.t.ter to melt and then set aside.
Carefully remove the parts of the chicken with a sharp knife and keep the skin attached. (This may take some practice.) Serve with the pan sauce.
Serves 4 Community CoffeeCured Pork Chop with Sweet Potato Gnocchi and Cedar-Smoked Tomato Puree Recipe courtesy of Chuck Subra from La Cote Bra.s.serie.
Brine 1 quart apple cider 5 quarts water 1 cup brown sugar 1 cup Community Coffee (dark roast) or other strong roast 1 tablespoon whole black peppercorns 3 tablespoons fresh thyme 4 (10-ounce) pork chops Sweet Potato Gnocchi 2 pounds sweet potatoes 3 tablespoons b.u.t.ter, melted 1/8 teaspoon nutmeg 1 tablespoon olive oil Pepper, to taste 1 cup all-purpose flour Salt Cedar-Smoked Tomato Puree 5 tomatoes 1/2 cup cedar wood chips 1 tablespoon olive oil 1 onion, diced 1 tablespoon minced garlic 1 cup chicken stock 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh basil Salt and pepper to taste For the brine, combine all ingredients except pork chops in a large nonreactive pot and bring to a simmer; remove from the heat and cool in an ice bath. Pour cooled liquid over the pork chops and then place in the refrigerator for 24 hours.
For the gnocchi, preheat oven to 375 degrees.
Place potatoes in a sheetpan and roast for 1 to 1-1/2 hours or until cooked through. Remove from oven and let cool until room temperature. Peel and run through a potato ricer. Gently fold in the b.u.t.ter, nutmeg, olive oil, and pepper. Once everything is combined, gently fold in the flour in small increments until the dough begins to come together. It should be neither too sticky nor too dry. The dough should have a light consistency. If you work it too hard, the gnocchi will be tough and chewy. Roll the dough into a log before resting. Let the batter rest for 30 minutes. Fill an 8-quart saucepot half full with water. Salt the water and bring to a simmer. Fill a pastry bag with the dough and pipe the dough into the water, cutting the dough into 1/4-inch pieces. (If a pastry bag is not available, use 2 teaspoons and scoop small portions into the simmering water.) Let the gnocchi cook for approximately 3 minutes.
Remove from the water and place into an ice bath to stop the cooking process. Remove the gnocchi from the ice bath, drain well and drizzle lightly with water; place in the refrigerator.
For the puree, blanch, peel, and halve the tomatoes. Smoke them according to the directions in a stove-top smoker using the cedar chips for 1 hour. Place a medium saucepot over medium-heat, add the olive oil and cook the onion until translucent. Add the garlic and cook for 1 minute. Add the smoked tomatoes and chicken stock. Bring to a simmer. Cook for 10 minutes then add the thyme and basil. Cook for 10 minutes more and then puree in a food processor. Strain the sauce, season to taste with salt and pepper; keep hot.
Remove the pork chops from the brine solution and wash off the coffee and other particles remaining. (If the pork chops are not washed, the particles will burn when grilling.) Season the pork chops with salt and pepper and then grill over medium heat until cooked to about medium or desired temperature of doneness.
In a large skillet, brown 2 tablespoons of b.u.t.ter. Gently add gnocchi and heat through. Season with salt and pepper. Place the gnocchi in the center of the serving dish. Place the pork chop on top of the gnocchi. Spoon the sauce around the chop, the gnocchi, and then lightly over the pork chop. Garnish with fresh herbs and serve.
Serves 4 Glazed King Salmon with Tabasco and Steen"s Cane Syrup, Roasted Mirliton Shrimp Ragout Recipe courtesy of Chuck Subra from La Cote Bra.s.serie.
4 each mirliton or chayote, peeled, cored, and diced 1 onion, diced small 2 stalks celery, diced small 2 tablespoons minced garlic 2 tablespoons chopped fresh thyme 1 pound (70/90 count) shrimp 1/4 cup white wine 1 cup chicken stock 1/2 cup panko breadcrumbs (regular can be subst.i.tuted) 1/4 cup grated Parmesan cheese 1 tablespoon Tabasco sauce 2 tablespoons Steen"s Cane Syrup*
3 tablespoons olive oil 6 (6-ounce) King salmon fillets Sea salt and black pepper to taste Beurre Blanc 1/4 cup champagne vinegar 1 cup white wine 1 bay leaf 2 tablespoons chopped shallots or onion 2 whole black peppercorns 4 tablespoons heavy cream 1/2 pound b.u.t.ter (unsalted) 1 teaspoon lemon juice Sea salt to taste Preheat oven to 350 degrees.
Steam or boil the mirliton for 5 minutes; remove and chill. In a medium saucepan, cook onion, celery, and garlic over medium heat until golden. Add cooked mirliton, thyme, and shrimp. Deglaze with wine and then reduce by half. Add stock and bring to a boil. Add the breadcrumbs until desired consistency. It should have the consistency of a thick sauce and should be able to coat the back of a spoon. Add half of the cheese. Place the mixture into a baking pan and cover with remaining cheese. Brown in oven for 10 to 15 minutes; reserve and keep warm.
In a small mixing bowl, combine the Tabasco and cane syrup together; mix thoroughly.
In a large sautee pan over medium to high heat, add the olive oil. Season the salmon with sea salt and black pepper. Place the salmon in the skillet and cook until desired temperature, 140 degrees for medium-rare and 125 degrees for rare, turning half way through the cooking process. Once the salmon is cooked, spoon the glaze over top. To serve, place the mirliton ragout in the center of a dinner plate or bowl, place the salmon on top and drizzle with the Beurre Blanc.
To make the Beurre Blanc, place a small saucepan over medium to high heat. Add the vinegar, wine, bay leaf, shallots, and black peppercorns. Reduce until approximately 1 tablespoon of liquid remains. Add heavy cream and then reduce by half; remove from heat. Using a whisk add the b.u.t.ter, 1 tablespoon at a time, until the b.u.t.ter is melted. Do not add more until all the b.u.t.ter is melted. (Adding the b.u.t.ter too fast will cause the sauce to break). Add the lemon juice and season to taste with the salt. Strain and keep in a warm place.
Serves 6 * Syrup can be ordered online.
Roast Pork Latino-Style Recipe courtesy of Adolfo Garcia from RioMar and La Boca.
Mojo 1 cup pomace olive oil or extra virgin olive oil 10 cloves garlic 1 whole orange, peeled, seeded, and quartered 2 limes, juiced 3 tablespoons whole oregano 2 teaspoons ground c.u.min 2 cups water 4 tablespoons salt 1 bone-in pork b.u.t.t Preheat oven to 375 degrees.
Put all mojo ingredients into a blender until smooth. Add more water if needed. Rub pork b.u.t.t with mojo and then bake in oven, covered, for 5 hours. The pork will fall off the bone and is best served with rice and beans.
Serves 4 to 6 Kobe Beef Short Ribs with Wild Rice Pilaf and Sauce Bordelaise Recipe courtesy of Tom Wolfe from Peristyle.
10 pounds Kobe beef short ribs Kosher salt Freshly ground black pepper Creole spice Canola oil 3 carrots, peeled and diced 4 cloves garlic, smashed 1-1/2 large onions, peeled and large dice 3 stalks celery, large dice 1/4 cup tomato paste 1 bottle (750 mL) red wine 1 gallon beef stock 2 bay leaves 2 sprigs thyme and 1/4 cup picked thyme leaves 1 sprig rosemary Wild Rice Pilaf 1 cup diced yellow onions 1/2 cup diced celery 1/2 cup small dice carrot 2 bay leaves 1 tablespoon minced garlic 2 tablespoons Plugra b.u.t.ter 2 pounds clean wild rice 3 quarts chicken stock Salt and pepper to taste Sauce Bordelaise 1 cup diced onion 2 sprigs thyme 2 cloves garlic, smashed 2 bay leaves 1 bottle (750 ML) red wine 1 cup red wine vinegar 1-1/2 quarts demi-glace (can be bought at specialty shops) 1-1/2 quarts chicken stock Score the ribs diagonally on meat side about 1/16-inch deep. Season with salt, pepper, Creole spice and a little oil. Sear on grill on both sides.
In a large sautee pan with high sides, caramelize carrots, garlic, onion, and celery. Add tomato paste and caramelize. Add wine and reduce by half. Add beef stock, check flavor, and submerge short ribs. Add the bay leaves, thyme, rosemary, and cover tightly and braise at 350 degrees for about 3 hours or until ribs are fork tender. Remove short ribs to cool. Skim fat from the braising liquid.
For the rice, in a medium pot, sweat the onion, celery, carrot, bay leaves, and garlic in the b.u.t.ter until the vegetables become soft. Add the wild rice and stock and cover the pot and bring to a slow simmer. Cook rice until it has "popped." Once cooked, spread the rice out on a sheetpan and allow to cool. Store in a plastic container. Or serve immediately and any extra can be cooled and stored in a plastic container.
For the sauce, in a large saucepan, cook onion until tender, about 5 minutes; add thyme, garlic, bay leaves, red wine, and red wine vinegar. Reduce until 1/4 of the liquid is left. Add demi-glace and chicken stock and reduce slowly until approximately 1-1/2 quarts, about 1 hour (place into a water bath to cool). You will have extra sauce-it can be frozen in small containers for later use.
Reheat in small batches and finish with lemon juice to taste and chopped fresh parsley. In shallow bowls, place 1/2 to 3/4 cup rice. To serve, divide the short ribs equally among the bowls. Ladle 1/4 cup sauce, or more if desired, over the ribs. Garnish with fresh thyme leaves.
Serves 8 to 10 Pan-Seared Chicken Breast on BBQ Chicken Potato Hash with Oven-Roasted Tomatoes and Lemon Brandy Gastrique Recipe courtesy of Tom Wolfe from Peristyle.
2 (3- to 4-pound) whole free-range chickens Kosher salt and coa.r.s.e black pepper to taste 1 bunch fresh thyme 2 bay leaves 2 heads garlic, cut in half Oven-Roasted Tomatoes 6 Roma tomatoes Salt and coa.r.s.ely ground pepper to taste BBQ Chicken Potato Hash 1/4 cup chicken fat 1-1/2 cups diced potatoes 3 tablespoons b.u.t.ter 1/2 cup diced onions 2 teaspoons chopped garlic 1/4 cup diced tomato 3 tablespoons diced green bell pepper 1 cup shredded chicken confit 3 tablespoons BBQ sauce 2 tablespoons chicken stock to moisten 1 tablespoon chopped parsley Kosher salt and black pepper to taste Lemon Brandy Gastrique 1 bottle (1 liter) brandy 2 cups sugar 4 tablespoons water 1 cup apple cider vinegar 1/2 cup chopped lemon segments Butcher chickens by de-boning and separating the breast from the leg quarter. The leg quarters will be used for the chicken confit for the BBQ Chicken Potato Hash. The b.r.e.a.s.t.s will be sauteed just before putting the dish together.
Cover chicken leg quarters with duck fat, pork fat or olive oil. Place in a preheated oven at 250 degrees for 3-1/2 hours, or until falling off the bone. Remove from fat, de-bone and shred chicken leg meat.
To make the oven-dried tomatoes, cut tomatoes into quarters. Place tomato quarters skin-side down on a sheetpan with parchment paper and then season with salt and pepper. Place in a preheated oven at 250 degrees for 2 hours.
Note: You can cook the tomatoes in the same oven as the chicken confit, as the oven is at the same temperature.
To make the hash, heat the chicken fat and fry the diced potatoes in a sautee pan with high sides for approximately 4 minutes until golden brown.
In a large sautee pan, melt b.u.t.ter and sautee onions, garlic, tomato, and bell pepper; cook until tender, about 3 to 5 minutes. Add the chicken confit and cook for 2 minutes longer. Add the potatoes, BBQ sauce and chicken stock; cook for 4 to 5 minutes. Add chopped parsley, salt, and pepper.
For the gastrique, in a small nonreactive saucepan over medium-high heat, bring the brandy to a boil and reduce to 1 cup.
In another saucepan, combine the sugar and water and cook over medium to low heat without stirring for approximately 3 to 5 minutes, or until the sugar is completely melted and caramelized. When the sugar begins to caramelize, swirl the pan to even out the color.
Pull off the heat and slowly add the vinegar to the sugar mixture. The mixture will bubble. Return to heat and whisk constantly until well blended. Add the brandy reduction and lemon segments. Simmer the mix until it comes to approximately 2 cups.
To finish, season and sautee the chicken for 4 to 5 minutes on each side, or until the internal temperature reaches 165 degrees F. Place the chicken breast on top of the BBQ Chicken Potato Hash. Serve with the Oven-Dried Tomatoes and the Lemon Brandy Gastrique.
Serves 4 to 6 Desserts Chocolate Pots de Creme Courtesy of Mary Ann Meyer.
2 cups heavy cream 1/4 cup sugar 6 egg yolks 4 ounces semisweet chocolate, melted 1 tablespoon vanilla extract Preheat oven to 325 degrees.
In a small saucepan, combine cream and sugar and scald.
In a small bowl, beat egg yolks until light and creamy; add to cream, stirring constantly. Add melted chocolate and vanilla, and then pour mixture into six small ramekins. Set ramekins in pan with sides filled with enough hot water to go part way up the ramekins. Cover the pan with aluminum foil and then bake for 20 minutes; refrigerate until ready to serve. Serve at room temperature.
Serves 6 Creole Cream Cheese Recipe courtesy of Poppy Tooker from Savvy Gourmet and Slow Food New Orleans.