Chef Robert Bruce's Crabmeat Cheesecake w/ Pecan CrustThe signature appetizer from new orleans' fabulous palace caféOptions:
3/4 Cup pecans, 1 Cup all-purpose flour, 1/2 Teaspoon salt, 5 Tablespoons unsalted butter, cold, 3 Tablespoons ice water, 1/2 Small onion, finely diced, 4 Ounces fresh lump crabmeat, picked over for shells, 8 Ounces cream cheese, room temperature, 3 Ounces creole cream cheese (or 3 tablespoons each plain yogurt & sour cream), 2 Eggs, Salt & white pepper to taste, Crystal hot sauce to taste (or your favorite hot sauce), 2 Tablespoons chopped shallots, 4 Ounces sliced mixed wild & exotic mushrooms, 1 Tablespoon lemon juice, 3 Ounces worcestershire sauce, 1 Ounce hot sauce, 3 Ounces heavy whipping cream (UK (single cream))
, 3 Tablespoons unsalted butter, softened, 24 Crab claw fingers, Salt & freshly ground black pepper to taste
Crabmeat MaisonThe outstanding & popular lump crabmeat dish from galatoire'sOptions:
1/2 Cup white wine vinegar, 2 Tablespoons creole mustard (you may substitute dijon, or a course, seeded country-style mustard), 1-1/2 Cups high quality olive oil, 1/2 Teaspoon salt, 1/8 Teaspoon freshly ground white pepper, 1/2 Cup real mayonnaise, 3 Tablespoons maison dressing, 3 Green onions, finely chopped, 1 Teaspoon small capers, rinsed & drained, 1/2 Teaspoon chopped flat-leaf parsley, 1 Pound lump crabmeat, 12 Large leaves butter lettuce, 12 Slices tomato (creole, if you got' em), Lemons
Crabmeat MornayOptions:
1 Stick unsalted butter, 1 Small bunch green onions, minced, 1/2 Cup fresh parsley, finely chopped, 2 Tablespoons flour, 1 Pint cream, 4 Ounces swiss emmenthaler cheese, grated, 4 Ounces fontina cheese, grated, 1 Tablespoon dry sherry, 1 Pound lump crabmeat, 1/4 - 1/2 Teaspoon cayenne pepper, to taste, Salt to taste
Chef Goffredo Fraccaro's Famous Crabmeat RavioliFrom la riviera restaurant in metairieOptions:
2 Tablespoons butter, 2 Tablespoons flour, 1-1/4 Cups cream, 1 Pound lump crabmeat, 1 Tablespoon butter, 1/4 Cup green onions, minced, 1/2 Cup cracker crumbs, Salt & white pepper to taste, 2/3 Cup flour, 1 Egg, beaten, 1 Tablespoon water, 1 Tablespoon olive oil, 1/2 Cup heavy cream, 2 Ounces butter, softened, Salt & white pepper to taste, 1/4 Cup freshly grated parmagiano reggiano cheese
Crabmeat St. FrancisOne of the few recipes ever actually published by the late, great chef warren leruthOptions:
1/4 Stick margarine, 2 Green onions, sliced, 1/2 Medium onion, coarsely chopped, 2 Inner ribs celery, bottom 2 inches only, coarsely chopped, 1 Bay leaf, 1/2 Tsp. Thyme leaves (dried), 1/4 Tsp. Celery seed, 1/4 Tsp. White pepper, Pinch cayenne, 3/4 Tsp. Salt, 1/4 Tsp. Accent [so, if you are anti-accent, just omit it! ], 1/2 Cup evaporated milk, 3 Tbs. Flour, 1/2 Cup bread crumbs, 3 Tbs. Grated parmesan cheese, 1/2 Tsp. Spicy paprika, 1 Lb. Lump crabmeat, 1/2 Stick margarine, melted
Crawfish BoulettesLittle breaded & fried crawfish meatballsOptions:
1 Pound crawfish tails, preferably w/ fat, 1 Onion, finely chopped, 4 Cloves garlic, minced, 1/4 Cup parsley, finely chopped, 6 Green onions, chopped, 1 Cup bread crumbs, 1-2 Tablespoons creole seasoning, or to taste, 4 Eggs, beaten separately (two & two), 1 Tablespoon worcestershire sauce, 1/4-1/2 Teaspoon hot sauce, to taste, Salt & freshly ground black pepper, to taste, Flour, cracker meal or corn meal for breading
Crawfish BreadA jazzfest favoriteOptions:
3 To 3-1/2 cups flour, 1 Package active dry yeast, 1 Tablespoon sugar, 1 Teaspoon salt, 1/2 Teaspoon dried thyme leaves, 1/2 Teaspoon dried oregano leaves, 1/2 Teaspoon dried sweet basil leaves, 1/2 Teaspoon onion powder, 1/2 Teaspoon garlic powder, 1/2 Teaspoon freshly ground black pepper, 1/4 - 1/2 Teaspoon cayenne pepper, to taste, 1 Cup warm water (120 to 130° f), 1 Tablespoon olive oil, 1 Pound crawfish tail meat, coarsely chopped, 1 4-Ounce jar pimientos, drained & chopped, 3/4 Cup chopped green onions, 3/4 Cup grated monterey jack cheese (or jalapeno pepper jack cheese for a bigger kick), 1/4 Cup grated cheddar cheese, 1 Egg, lightly beaten, Sesame seeds, optional
Crawfish CarolynFrom christian's restaurant crawfish tails in a rich cream sauce w/ parmesan cheese & brandy, finished under the broiler.Options:
3 Cups heavy whipping cream, 2 Cups shellfish stock or water, 1/4 Cup brandy, 1 Cup grated parmagiano reggiano cheese (or domestic parmesan, but for god's sakes don't use that crap from the green can), 1-1/2 Cups blonde roux (3/4 cup oil, 3/4 cup flour)
Fried Green Tomatoes w/ Shrimp RemouladeAs enjoyed at upperline, uglesich's & many other restaurantsOptions:
4 Green tomatoes, 1-1/2 Cups oil, 1 Cup all-purpose flour, 1 Tablespoon basil, finely chopped, 2 Tablespoons grated parmesan cheese, 1 Teaspoon oregano, crushed, Salt, freshly grated black pepper & cayenne pepper, 1 Cup milk, 1 Egg, beaten, 1 Cup water, Crystal or tabasco hot sauce, to taste, Shrimp remoulade sauce, Romaine lettuce, shredded, 3 Tablespoons chopped chives
Louisiana Crab CakesOptions:
3/4 Pound crabmeat (claw crabmeat is a tasty & inexpensive option for crab cakes), 1 Yellow onion, 1 Red bell pepper, 2 Ribs of celery, 2 Teaspoon each of dried basil & dried thyme, 1-1/2 To 2 tablespoons chopped fresh tarragon, 1/2 Teaspoon cayenne pepper, 1/2 Tablespoon creole mustard, 2-1/2 Tablespoons real mayonnaise, 1 Tablespoon worcestershire sauce, 1/2 Tablespoon tabasco, crystal or your favorite louisiana hot sauce, Salt & freshly ground black pepper, to taste, French bread crumbs (make'em yourself, don't buy'em), Egg wash (2-3 eggs, lightly beaten), Flour
Oysters BienvilleOptions:
3 Dozen raw oysters on the half shell, 6 Pie pans, filled w/ rock salt, 4 Tablespoons butter, 1/2 Cup finely minced onion, 1/2 Cup finely minced bell pepper, 1 Cup finely minced green onion, 2 Cloves garlic, minced, 1-1/2 Cups minced raw shrimp, 1 Cup fresh mushrooms, minced, 1/2 Cup white wine, 1 Tablespoon fresh lemon juice, 2 Cups bechamel sauce (make it w/ half-and-half or cream instead of milk, for an extra-rich sauce), 2/3 Cup grated cheddar cheese, 1/2 Cup fresh french bread crumbs, Salt, white pepper & tabasco to taste, Dash of peychaud's bitters (angostura bitters may be substituted)
Oysters GabieFrom chef greg sonnier of gabrielle, new orleans (oysters w/ artichokes & pancetta)Options:
1 Lemon, halved, 4 Tablespoons olive oil, 2 Large artichokes, 4 Ounces pancetta, finely diced, 1 Tablespoon butter, 1/4 Cup green onions, chopped (white part only), 1 Tablespoon garlic, minced, 2 Tablespoons fresh parsley, minced, Salt to taste, Pepper to taste, 1/4 Cup plus 2 tablespoons dry bread crumbs, 1/4 Cup plus 2 tablespoons parmesan cheese, grated, 16 To 20 large oysters, plus oyster liquor
Oysters RockefellerThe king of classic creole oyster dishesOptions:
Two dozen fresh oysters on the half shell, oyster liquor reserved, 4 Springs flat-leaf italian parsley, 4 Green onions (including the green part), A handful of fresh celery leaves, At least 6 fresh tarragon leaves, At least 6 fresh chervil leaves, 1/2 Cup dried fresh french bread crumbs (homemade, not out of a can), 12 Tablespoons unsalted butter, softened (hey, it's supposed to be "rich enough for rockefeller"! ), Salt & freshly ground black pepper, to taste, Tabasco or crystal hot sauce, to taste, 2 Tablespoons herbsaint or pernod (optional), Rock salt or kosher salt
Oyster ShootersFrom uglesich'sOptions:
2 Cups olive oil (not extra-virgin), 1/2 Cup balsamic vinegar, 4 Tablespoons steen's cane syrup, 1 Teaspoon each of salt, black pepper & cayenne pepper, 1/2 Teaspoon dried basil, 1/2 Teaspoon dried thyme, 1/2 Teaspoon dried oregano, 2 Tablespoons sun-dried tomatoes, minced (dried, not packed in oil)
2 Dozen Large Freshly Shucked OystersIn their own liquorOptions:
1 Cup plain, unseasoned bread crumbs, 1 Cup parmagiano reggiano cheese, coarsely grated, 1/4 Teaspoon creole seasoning, 1/2 Cup (1 stick) unsalted butter, melted & slightly warm, 1 Pound andouille, diced, 1 Tablespoon olive oil, 1 Cup onion, chopped, 1/2 Cup green bell pepper, diced, 1/2 Cup red bell pepper, diced, 1 Tablespoon garlic, minced, 1/2 Teaspoon creole seasoning, 1 Pound shrimp, peeled, deveined & roughly chopped, 1-1/2 Pounds cream cheese, at room temperature, 1-1/2 Cups smoked gouda cheese, grated, 1/2 Cup heavy cream, 4 Whole eggs, beaten, 1/2 Teaspoon salt, About 16 turns freshly ground black pepper, 1 Teaspoon olive oil, 1 Tablespoon garlic, minced, 2 Tablespoons shallots, minced, 8 Roma tomatoes, peeled, seeded & diced, w/ their juice, 1/2 Teaspoon creole seasoning, 3 Tablespoons creole mustard
Shrimp RemouladeOptions:
1 1/2 Cups heavy-duty mayonnaise, 1/2 Cup creole mustard, 1 Tbsp worcestershire sauce, 1 Tsp hot pepper sauce (chef folse likes louisiana gold, but tabasco will do), 1/2 Cup finely diced green onions, 1/4 Cup finely diced celery, 2 Tbsp minced garlic, 1/4 Cup finely chopped parsley, 1/2 Tbsp lemon juice, Salt & cracked black pepper to taste, 3 Dozen 21-25 count boiled shrimp, peeled & deveined, 1 Cup ketchup, 2 Tablespoons horseradish, 2 Tablespoons yellow mustard, 2 Teaspoon worcestershire sauce, Dash tabasco, 4 Hard boiled eggs, chopped, 2 Raw eggs, beaten, 1 Gallon water, 1 Package crab boil, 3 Tablespoons salt, 36 Large raw shrimp, Shredded lettuce
Smoked Mushroom & Tasso PastaOptions:
2 Tablespoons butter, 3/4 Cup extra-virgin olive oil, 6 - 8 Cloves garlic, finely minced, 1 Bunch green onions, chopped, including most of the tops, 1/4 Pound tasso, 2 - 3 Teaspoons creole seasoning, 1 Pound white button mushrooms, or your favorite wild mushrooms, 2 Tablespoons liquid smoke, 1/4 Cup fresh parsley, chopped, Salt & black pepper to taste, 3/4 Pound fresh angel hair pasta or other pasta
Stuffed ArtichokesOptions:
6 Large artichokes, 1-1/2 Pounds smoked bacon or pancetta, sliced, 10 Cups italian-seasoned bread crumbs, 1-1/2 Cups parmagiano reggiano or good domestic parmesan cheese, grated (don't buy it pre-grated, & don't use that stuff from the green can), 1-1/2 Cups peccorino romano cheese, grated, 1 Cup green onion, chopped, 1/2 Cup parsley, chopped, 10 Cloves garlic, minced, 2 Tablespoons salt, 1 Tablespoon freshly ground black pepper, 1 Tablespoon cayenne pepper, 2-1/2 To 3 cups olive oil, 6 Slices lemon
Stuffed CrabsOptions:
1 Pound lump crabmeat (worth the splurge), Two sticks (16 tablespoons) unsalted butter, 1 Large yellow onion, finely chopped, 1/2 Rib celery, finely chopped, 1 Bunch green onions (including the green part), finely chopped, 4 Tablespoons finely minced flat-leaf italian parsley, 1 Tablespoon finely chopped garlic, 1 Teaspoon salt, or to taste, 1/4 Teaspoon freshly ground black pepper, or to taste, A dash or two of tabasco or crystal hot sauce, to taste, 1/2 Loaf stale french bread, cubed (about 3 cups), 1 Cup homemade french bread crumbs (not from a can), 2 Cups homemade crab stock or shrimp stock, A dozen or so reserved crab shells, washed thoroughly, or you may substitute aluminum crab forms if you can get them
Salads
Chef John Folse's Cane Syrup Vinaigrette
Crawfish & Creole Tomato Salad, w/ Hoisin Vinaigrette, From Chef Duke Locicero
Green Salad w/ Chuck's Creole VinaigretteOptions:
1 Medium shallot, finely minced, 2 Ounces sherry vinegar (or try your favorite vinegar), 1 Tablespoon creole mustard, 3 Ounces extra-virgin olive oil, 3 Ounces walnut oil, 3 Or 4 drops of crystal or tabasco hot sauce, to taste, Salt & freshly ground black pepper, to taste, Mixed greens, Creole tomatoes, quartered (cut into eighths if they're really big), Creole croutons, Red onions, very thinly sliced
EndiveCherry tomato & bermuda onion salad in a red wine & fresh herb vinaigrette from chef david adcox at the sazerac bar & grill
Grilled Goat Cheese Salad
Italian Salad, New Orleans-Style (or, as It Was Once Called Locally, "Wop Salad")Options:
Italian salad, New orleans-style, As it was once called locally, Wop salad, 8 Cups crisp lettuce of assorted types (should include romaine), torn into bite-sized pieces, 2 Medium ripe tomatoes (creole tomatoes, if you got'em), cut into wedges, 1-1/2 To 2 cups olive salad, 8 Cloves garlic, thinly sliced, 16 Flat anchovies, 8 Large boiled shrimp, peeled, 8 Large white or green asparagus spears, steamed & chilled, Freshly grated pecorino romano cheese, 1 Cup olive oil, 1/3 Cup red wine vinegar, 1 Tablespoon mixed italian seasoning herbs, or to taste, 1 Tablespoon worcestershire sauce
Mirliton Shrimp SlawWith tarragon emulsion from chef anne kearney of peristyle
Louisiana SpinachStrawberry & walnut salad w/ strawberry balsamic vinaigrette, from chef scott varnedoe at café marigny
Louisiana Sunburst SaladWith a cinnamon-tabasco vinaigrette & port-soaked cranberries, from chef robert bruce at the palace caféOptions:
24 Ounces mesclun mix, Mixed baby lettuces, Like mâche, Frisée, Radicchio, Baby spinach, 2 Ounces dried cranberries, 2 Ounces almonds, sliced & toasted, 1 Teaspoon ground cinnamon, 1 Ounce vegetable oil, Salt & freshly ground black pepper to taste, 2 Ounces crumbed stilton cheese, Blue cheese, 2 Ounces ruby port wine, 2 Ounces raspberry vinegar, 1 Teaspoon sugar, 1 Ounce water, 5 Dashes of tabasco
Sweet Potato & Apple SaladOptions:
4 Cups peeled & grated sweet potatoes (yams), 2 Tart green apples, Granny smith, Pippin peeled, Cored & chopped, 1/2 Cup dried red currants, 1/2 Cup pecan pieces, toasted, Juice of 1 orange, Juice of 1 lime, 2 Tablespoons white wine vinegar, 1 Tablespoon dijon mustard, 2 Cloves garlic, finely minced, Salt & freshly ground black pepper, to taste, 1/3 Cup olive oil
Menu
Creole Hot Sausage
4 Pounds Lean Fresh PorkOptions:
Red beans, Rice, On a po-boy, Even sparingly
2 Pounds Pork FatOptions:
Red beans, Rice, On a po-boy, Even sparingly
2 Teaspoons Finely Minced GarlicOptions:
Red beans, Rice, On a po-boy, Even sparingly
3-4 Tablespoons Cayenne PepperOptions:
Red beans, Rice, On a po-boy, Even sparingly
2 Tablespoon Freshly Ground Black PepperOptions:
Red beans, Rice, On a po-boy, Even sparingly
2 Tablespoons SaltOptions:
Red beans, Rice, On a po-boy, Even sparingly
3 Teaspoons Ground Bay LeafUse a coffee or spice grinderOptions:
Coffee, Spice grinder, Red beans, Rice, On a po-boy, Even sparingly
3 Tablespoons PaprikaOptions:
Red beans, Rice, On a po-boy, Even sparingly
1/2 Teaspoon SugarOptions:
Red beans, Rice, On a po-boy, Even sparingly
3 Yards Sausage Casing (Optional)Options:
Red beans, Rice, On a po-boy, Even sparingly
Sausage and Seasoning Meats
AndouilleLouisiana's famous, spicy, coarse-ground smoked pork sausage. Recipe by Chef John Folse.
BoudinAcadiana's pork-and-rice sausage.
Chauricea New Orleans-style Creole sausage
Creole Hot SausageThe classic New Orleans spicy spicy sausage.
Pickle meat or Creole pickled porkUsed to season red beans'n riceOptions:
Pickle meat, Creole pickled pork
Tassoa very smoky, spicy Cajun seasoning meat.
Creole and Cajun Recipe Page
The Recipes
Cocktails & other beveragesHave some cocktails before dinner (especialy a Sazerac, New Orleans' finest). Classic New Orleans cocktails (and classic cocktails from elsewhere), then learn the proper way to make iced tea, & finish your meal w/ the best coffee in the world.
Appetizers & saladsSome of New Orleans' best & most famous dishes are starters.
Gumbos, soups & bisques"Soup" is the understatement of the century. Gumbo is the Rolls-Royce of soups, & many of New Orleans' soups, gumbos & bisques are works of art.
SaucesThe Mother Sauces, some popular Louisiana sauces, & more.
Sausages & seasoning meatsAndouille, tasso, chaurice, Creole hot sausage & more.
Seafood dishesWhy we're famous for our seafood.
Poultry dishesAnd you thought chicken was boring. Not the way we make it. From elegant haute Creole to rustic one-pot dishes to a turkey stuffed w/ a duck stuffed w/ a chicken.
Meat & Game dishesBeef, pork, veal, rabbit, venison. From the simple to the decadent.
Vegetables, Side Dishes & Vegetarian DishesGotta eat your veggies. And your dirty rice too! Plus a new & growing section for our vegetarian friends.
SandwichesNew Orleans' quintessential sandwiches, from po-boys to muffulettas & beyond.NEW Muffuletta olive salad recipe
Breads & BreakfastBreakfast & brunch in New Orleans. It's a wonderful & delicious local tradition back home . start one yourself where you live.
DessertListen to me. Do not think about calories or fat just eat itOptions:
Calories, Fat
PicklesYou'll want those pickled onions for your red beans, & those pickled okra spears for your Bloody Marys.
CondimentsThe rest, from condiments to salsas to preserves
A Culinary World TourRecipes from many world & regional cuisines.
The Crawfish-Sea Urchin TaleWhere one day in 1985 Louisianian & Japanese culinary traditions crashed head-on, & there were no survivors. Now fully illustrated w/ photos
Uncle Manny's Flanny Steak VegetablesA "recipe"/short story by William McKenzie Neal.
CREOLE ROAST BEEF for PO-BOYS
1 Beef Chuck Roast or Shoulder Roast, About 5-6 PoundsOptions:
Beef chuck roast, Shoulder roast
1/4 Pound Piece of Salt Pork, Sliced Into 1/4-Inch Strips
6 to 8 Cloves Garlic, Minced
3 Cups Minced Onion
1 Tablespooon Salt
1 Teaspoon Black Pepper
1 tablespoon Creole seasoning blend
1/4 cup lard, bacon drippings or solid shortening (e.g., Crisco)
6 Carrots, Diced
6 Ribs Celery, Sliced
1 Tablespoon Minced Parsley
2 to 3 Sprigs Fresh Thyme
1 Bottle Good Red Wine
2 Beef Marrow Bones
2 Quarts Beef Stock or Water, Hot but Don't Use WaterOptions:
Stock, Water, Hot
Marinated Smoked Duck, Cashew Butter and Pepper Jelly Sandwiches
For the sandwich
8 Slices Whole Grain Bread
3/4 Cup Pepper JellyChef Spicer recommends Jefferson Pepper Jelly, which is sold in specialty supermarkets
1 Tablespoon Sambal Oelekan Indonesian hot pepper paste, found in Asian markets
1 Teaspoon Chili Powder
3/4 Cup Olive Oil
For the onions
2 Small Red Onions
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
Salt & freshly ground black pepper to taste
For the cashew butter
1 Cup Chopped Cashews
1/4 Cup Chopped Peanuts
3 Tablespoons Honey
1 Tablespoon Molasses
4 Ounces (1 Stick) Softened Butter
For the apple-celery salad
1 Granny Smith apple
2 Ribs Celery Heart
1 Shallot, Minced
2 Tablespoons Olive Oil
2 Tablespoons Walnut Vinegar Pinch of Salt
The duckTrim the duck breasts & legs of excessive fat. Ducks are very fatty, but you want enough fat to render a bit into the pan. In a bowl, mix the soy sauce, cumin, molasses, sambal oelek & chili powder. Marinate the duck meat for at least four hours, or preferably overnight (in the refrigerator, always). In a cold smoker, smoke the meat for flavor for as long as you like, depending on how smoky you like it. In a large skillet, heat the 1/4 cup olive oil until just before it smokes, then sear the duck meat, skin-side down, until the skin is very crispy, then turn to finish the cooking. Once the duck is fully cooked, slice it very thinly & set aside.
The onionsSlice the onions into very thin rings. Season w/ the salt & pepper. Grill or sauté the onions until they're just barely tender. While the onions are still hot, marinate them in the vinegar & olive oil & let cool.Options:
Grill, Sauté the onions
The cashew butterRoast the cashews & peanuts in a 350°F oven for about 6-8 minutes until they become fragrant. In a food processor, purée the nuts w/ the honey, molasses & a pinch of salt. Then add the softened butter & purée until you reach the desired "peanut-buttery" consistency. You might need to add a splash or two of warm water. Remember that the cashew butter will be soft when warm, & will stiffen to a better, more spreadable consistency once it cools off. You may chill this in the refrigerator, but remember to let it come to room temperature before spreading on the sandwiches.CAUTION This concoction is almost too good for humans to be allowed to have. Exercise extreme caution that you do not eat it all out of the storage container w/ your finger.
The apple-celery saladPeel, core & slice the apple very thinly. Thinly slice the celery hearts diagonally, then toss w/ the shallots, salt, vinegar & olive oil.
Assemble the sandwichesSpreaded softened butter on both sides of each slice of bread. Grill the bread on each side for a minute or so, until toasted but not too dark. Spread four slices of bread w/ cashew butter & the other four w/ the pepper jelly. Heat the duck meat & onions in a 400°F oven until sizzling hot. Divide the meat & onions between the four sandwiches, giving each sandwich both breast & leg meat. Put the sandwiches together & slice into quarters. Serve w/ apple-celery salad & a good Chardonnay.