Chef Mark DeFelice Grilled Fish Orleans Serves 2 Ingredients: 6 oz Cooked Pasta 2 oz Brandy 2 oz Butter 2 oz Olive Oil 2 T Green Onion, chopped 2 oz Artichoke Hearts, quartered 1 T Red Pepper, diced 2 t Garlic, chopped 2 oz Mushrooms, sliced 6 oz White Wine 2 Fillets of Fresh Fish (6-8 ounce each) 6 Peeled and Deveined Shrimp (21-25 count) Method: Grill fish and keep warm. Add oil to sauté pan and let it get hot. Add shrimp, cook for about 2 - 3 minutes. Flame with brandy. Add garlic, red peppers, green onions, mushrooms and artichokes. Add white wine. Reduce by half. Add butter and blend slowly. Add in pasta. Put fish on plate. Place pasta on side. Arrange shrimp with sauce over pasta and fish. Garnish with fresh chopped parsley.
Chef Robert Bruce Milk Chocolate-Caramel Crème Brûlée Ingredients: 24 oz Milk 22 oz Cream 3 oz Sugar 4 oz Water 8 oz Sugar 12 oz Chopped Milk Chocolate 8 Egg Yolks Light Brown Sugar for Glazing Method: Place milk, cream and 3 ounces of sugar into pot to boil. Place water and 8 ounces of sugar in a small pot to cook to caramel. When the caramel is golden brown (not burnt!), turn it off. Carefully add about 4 ounces of the hot milk and cream to the caramel then carefully pour the caramel into the milk and cream pot. Pour this caramel milk mixture over the chopped milk chocolate. Whisk until all chocolate has melted. Place into an ice bath to cool. When cool, whisk in the egg yolks and strain the mix. Bake in shallow brulee dishes in a water bath at 300-325 degrees until the custard sets. Remove from the oven and chill. Sprinkle with light brown sugar and glaze under the broiler, cool slightly.
Chef Clay Wallace Mediterranean Pasta Salad Serves: 10 Ingredients: 2 C Olive oil 1/2 C Balsamic Vinegar 5 Roma Tomatoes - diced 1 C Pitted Kalamata Olives 1 C Mushrooms 1 C Sun-Dried Tomatoes 2 C Mayo 1/2 C Pesto Dash of Cayanne Salt and Pepper 1 T Corriander 1 T Cumin Method: Mix ingredients together and serve.
Chef Jacques Leonardi New Orleans Fried Chicken Serves: 4 Ingredients: 1 1/2 C Peanut oil, for frying 12 oz Can evaporated milk 1 C Water 1 Large egg, lightly beaten Salt and freshly ground white pepper 3-3 1/2 lb Chicken - rinsed, patted dry and cut into 8 pieces 1/2 C All-purpose flour 1/2 C Chopped dill pickles 1/4 C Chopped flat-leaf parsley Method: In a large, heavy skillet, heat the oil to 350 degrees. In a bowl, whisk together the evaporated milk, water and egg. Season generously with salt and white pepper. Season the chicken with salt and white pepper. Dip each piece in the milk mixture and then in the flour. Add the chicken to the skillet and cook over moderate heat, turning often, until golden and cooked through, about 25 minutes. Lower the heat. Transfer the chicken to a rack to drain. Arrange the pieces on a platter. Sprinkle with the pickles and parsley and serve.
Sazerac: America's First Cocktail What makes a Sazerac Is it any surprise that America's first cocktail, the Sazerac, was created in New Orleans, the city that loves to party? Back in the early 1800's, Antoine Peychaud created the drink in a French Quarter bar and named it for his favorite French brandy, Sazerac-de-Forge et fils. In 1870, the drink was changed when American Rye whiskey was substituted for cognac, and a dash of absinthe was added by bartender Leon Lamothe, and today he is now regarded as the Father of the Sazerac. In 1912, absinthe was banned, so Peychaud substituted his special bitters in its place. In 1893 the Grunewald Hotel was built in the city, and at this time the hotel earned the rights to Ramos Gin Fizz and the Sazerac. In 1965 the hotel was renamed the Fairmont Hotel. Today, the Sazerac is best enjoyed in many of New Orleans' finest restaurants and bars, most notably the Sazerac Bar in the Fairmont Hotel, where celebrities, locals, and tourists enjoy the drink. To make a Sazerac: 3-4 dashes of Pernod (120 proof) 2 oz. Rye of Bourbon blended whiskey 3-4 hearty dashes of Peychaud bitters one long, thin twist of lemon sugar cube, water, club soda--optional Place Pernod in a well-chilled Old Fashion glass. Tilt glass to coat sides completely and pour off excess Pernod. Place Rye and Peychaud bitters into cocktail shaker with ice cubes. Shake for 30 seconds and strain into prepared glass. Twist lemon peel over drink and drop in gently.
Chef Tommy Cvitanovich Shrimp And Oyster Ruth Ingredients: 6-12 Large Peeled Shrimp 6-12 Large Oysters with Water (1 oz) 2 oz Bordelaise Sauce Olive Oil to Taste 1 oz Parmesan/Romano Cheese 3-6 Slices Ripe Tomatoes 1/2 Inch Thick Bordelaise Sauce: 8 oz Olive Oil 2 oz Fresh Chopped Parsley 2 oz Fresh Minced Garlic Method: Place tomato slices on oven friendly plate and top with Romano/Parmesan Cheese and bake approximately 5 to 10 minutes. In sauté pan add 1 ounce olive oil, 1 ounce Bordelaise sauce, oysters and shrimp. Sauté until cooked (approximately 5 minutes). Place oysters and shrimp on tomato slices and serve. As an alternate, this recipe is excellent over pasta, simply add extra Bordelaise sauce and olive oil.
Shrimp Remoulade, A Creole delicacy To give any meal you have in New Orleans an authentic Creole start, order Shrimp Remoulade as an appetizer. Lovers of fine food can find Shrimp Remoulade at many fine restaurants in this city. Shrimp are caught locally and boiled in traditional Creole spices, then topped with a spicy sauce and served on a bed of crispy lettuce Combine plump Louisiana Gulf Shrimp with a spicy Creole sauce and serve over crisp lettuce. Shrimp Remoulade is a local favorite. We recommend the following recipe, from Galatoire's Restaurant, as a local favorite: Shrimp Remoulade (Serves 6) 1 stalk celery 1 bunch green onions 1 bunch parsley 1/4 cup large onion 1 cup ketchup 1 cup tomato puree 1 cup Creole mustard 1 cup red wine vinegar 2 tablespoons prepared horseradish 2 tsp. Worcestershire sauce 1/2 cup salad oil 1 1/2 ounces paprika 32 boiled shrimp (21-25 per pound) Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce
Chef Arthur Wardsworth Shrimp and Spaghetti With White Sauce Ingredients 1 lb Spaghetti 3/4 C Olive Oil 2 Garlic Cloves 1/4 t Dried Red Pepper 1 lb Shrimp (21-25) Salt and White Pepper, To Taste 1 T Flour 1/2 C White Wine 2 T Fresh Chopped Parsley 1 T Chives, chopped 4 T Butter Method: Peel the garlic and chop it finely. Put it into a small saucepan with the oil and the piece of red pepper and sauté over a low flame. When the garlic is almost golden in color, add the shrimp, salt and pepper and continue to sauté for a few minutes. Add the flour and stir well. Add white wine, stir and allow half of it to evaporate. Pour in half cup of water (more if needed) and continue to cook over a low fire for 15 minutes. In the meantime, the water for the spaghetti has come to a boil. Cook spaghetti for 8 minutes. White spaghetti is cooking, add the butter, chopped parsley and the chives to the sauce. Add a little more hot water if necessary and continue to cook until the spaghetti is ready. Drain the spaghetti and put into a serving bowl. Add all the sauce and toss until well mixed.
Chef André Poirot Tomato & Tasso Bisque 6 Servings Ingredients: 1/2 lb Butter 1/2 lb Flour 1 Stalk Celery, chopped fine 1 Large Onion, chopped fine 4 Cloves Garlic, chopped fine 1/2 lb Tasso ham, chopped fine 4 8 oz Cans Tomato Filets 2 C Water 2 C Sherry or White Wine 1/2 T Dry Thyme 1 qt Heavy Cream Salt, Pepper and Cayenne Pepper to Taste Method: In a soup pot, melt butter and sauté celery, garlic, and tasso until very tender. Add flour to make a roux. Cook for 5 minutes. Slowly whip in wine until smooth and cook for 2-3 minites. Add tomatoes, whipping constantly until smooth. Add water to smooth out. Add thyme, peppers, and salt to taste. Finish with heavy cream and simmer for 5 minutes.
Veranda Restaurant's Veal Barataria Veal Barataria is named for the Barataria Preserve, a part of the Jean Lafitte National Park and Preserve, a 20,000 acre national park, located about 20 minutes west of New Orleans. Recipe by: Chef Willy Coln Serving Size: 2 10 Ounces Veal Loin, cut into portions 6 Each Medium Shrimp -- Tail on, Peeled & deveined 4 Ounces Veal Stock 3 Ounce Heavy Cream -- Lightly whipped To Taste Salt And Pepper 1 To Taste Brandy 2 Each Broccoli Florettes-- Blanched 6 Each Pearl Onions -- Peeled and cooked 6 Each Baby Carrots -- Blanched 2 Ounce Arborio Rice (Risotto) 1 Each Shallots -- Chopped fine 1 Ounce White Wine 4 Ounces Veal Stock -- White not brown For the Risotto: In a medium heated pan saute lightly the shallots, then add the risotto rice. Add the white wine and then a little warm veal stock and stir. Continue to add the veal stock and reduce until the rice absorbs the liquid. Cook at a medium temperature until the risotto is al dente. Sear the Veal in a pan with a little oil until light brown. After 5 minutes add one tablespoon of butter for flavor and color. Continue to cook the veal for another 5 minutes, either on the stove or in the oven at 375 degrees for approx. 5 minutes. Take the veal out of the oven and leave to rest. From the pan use the drippings to make the sauce. Flambe the Brandy in the pan and then add the Veal stock. Reduce a little. Add the lightly whipped cream. Place the risotto in the middle of the plate. The vegetables can be arranged around the risotto. The pearl onions should be first caramelized in a little brown butter. The other vegetables can be warmed in hot water with a little salt then tossed in butter, salt and pepper is added to taste. Slice the meat against the grain and place on top of the risotto. The sauce is poured around the risotto. The Shrimp are sauteed at the last moment and then flambeed with a splash of brandy. Place the shrimp next to the veal.
