Friday, November 6, 2015

Gruyere Grits

Ingredients

1/4 cup plus
2 tablespoons unsalted butter
4 cups water 1 teaspoon salt
1 cup Carolina or Alabama stone ground grits
1 large egg
1/3 cup heavy cream
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
1.25 cup grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese

Instructions
  1. Preheat the oven to 350ºF. 
  2. Grease a 2-quart casserole with 2 tablespoons butter.
  3. Cook Grits (Generally, per package Instructions).
    1. Combine the remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. 
    2. When the mixture comes to a simmer, add the grits, stirring, until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15-25 minutes. 
  4. Meanwhile, whisk together the egg, cream, thyme, and black pepper. 
  5. Stir into the cooked grits along with the cheeses. 
  6. Pour the mixture into the prepared casserole and smooth the top. 
  7. Bake until set, about 45 minutes. 
  8. Remove from the oven and let stand for about 5 minutes before serving. 

Friday, July 31, 2015

Crabmeat Ravigote

For the first Friday in Lent I had a hankerin' to try to make Crabmeat Ravigote (or Crabmeat Maison as it is called at Galatoire's). I tried to develop a recipe in a similar way to what I did for my Remoulade, but it didn't come out quite right, so I made some adjustments to the recipe. If any of y'all try it, let me know how it comes out and what adjustments you think I should make




Here is what I have so far, but I might update it later during lent.

Crabmeat Ravigote
Ingredient
Quantity
Egg Yokes
2
White Taragon Vinegar
2
TabSp
Creole Mustard
1.25
TabSp
Lemon Juice
0.33
TabSp
Olive or Vegetable Oil (not EVOO)
16
TabSp
Drained, Non-pareli Capers
3
TabSp
Chopped Scallions
3
TabSp
Chopped Parsley

TabSp
Minced Bell Pepper
0.5
TabSp
Minced Anchovies
1
TabSp
(optional) Pimento
0.75
TabSp
Tabasco
2
Dashes
Salt and Pepper




1. Place egg yokes, vinegar, Creole Mustard, Lemon Juice, and Tabasco in Mixer Bowl and Mix on fast setting for 2 minutes.
2. While still running, SLOWLY drizzle in oil.
3. Mix in veggies on slow setting. Refrigerate for 3-4 hours.
4. Fold in Jumbo Lump Crabmeat (shhhh, don't tell anyone I used plain lump) and refrigerate for 3 more hours.



Monday, June 8, 2015

BBQ Shrimp (...The Easy Way)

It's up to you; do you want to do this the Hard Way or the Easy Way?

That's What I thought

Ingredients 

2 sticks softened salted butter
1 Bottle of Kraft Zesty Italian Dressing
4 bay leaves, crushed fine 1
up to 5 lb. shrimp (head-on)
1/4 cup Lea and Perrin's Worcestershire Sauce

1 loaf Leidenheimer French Bread

Instructions

  1. Turn Broiler on to preheat oven.
  2. Place shrimp in a wide baking dish at least 2.5" deep so that the shrimp so that they all lay flat on the bottom of the pan.
  3. Pour/place remaining ingredients (except loaf of bread) on top of shrimp.
  4. Place under broiler, stirring every 10 minutes, for approximately 30-45 minutes. Shrimp are done when fully pink.
  5. Serve in a bowl covered with sauce. Use bread to dip into sauce.

Monday, June 1, 2015

Planter's Punch


1 (750-ml) bottle amber/gold rum - I like Mount Gay or Appelton
1 (6-oz.) can frozen lemonade concentrate
1 (6-oz.) can frozen orange juice concentrate
1 (6-oz.) can frozen pineapple juice concentrate
3 oz. freshly squeezed lime juice
1 ½ oz. grenadine
3 cups water

Combine all ingredients in and stir well.

Store in the freezer until ready to serve (at least 4 hours), then ladle or pour into punch cups or ice-filled cocktail glasses.

Alternately, if one has a frozen drink machine, use this to create the ideal frozen adult drink.

Garnish with maraschino cherries; enjoy sitting on the porch of your plantation or boat house.

Thursday, May 7, 2015

Creole Summer Salad

With the Chicken Bon Dude, I served a salad. The night before serving I sliced Avocado, Sweet Yellow Onion (use Vidalias if you can get them), and Cucumber and placed them to marinate in a Creole Vinaigrette overnight. When I served the salad, I sliced fresh Creole tomatoes to go with it. The Vinaigrette Recipe is as follows:

Ingredients:
1 part Acadiana Honey
2 parts Red Wine Vinegar
3 parts Creole Mustard
4 parts Extra Virgin Olive Oil

Instructions:
1. Mix the Vinegar and Mustard.
2. Slowly drizzle in the oil while whisking.

Friday, May 1, 2015

Chicken Bon Dude

So it seemed a few years back that everyone and their mothers was blogging about the classic Creole dish, Chicken Bon Femme. All this talk about the Good Woman's chicken sure got my mouth watering. I decided to cook it. 
Because I put my spin on it (i.e., Andouille instead of ham), I decided that this is not chicken of a good woman, it is the chicken of a good dude. I messed plenty of things up, but it still came out quite tasty. Rather than giving the recipe i attempted to follow, I'll let you all know what I actually did. Here it is:

Tools:
Cast Iron Skillet
Dutch Oven
Oven preheated to 350
Ingredients:
  • 4 slices bacon, cut into 1 inch squares
  • 6 Boneless Skinless Chicken Breasts
  • 1 Bottle Lawry's garlic Herb marinade
  • 2 Tbs. flour
  • 1 link diced andouille
  • 1 cups chopped green onion tops
  • 1 cup chopped yellow onion
  • 1 cup dry white wine
  • 1 Tbs. Worcestershire sauce
  • 1/4 tsp. Tabasco
  • 2 lbs. white potatoes, peeled and cut into 3/4" cubes
  • Canola oil for frying
  • 1 stick butter? (I'm not sure if I actually used any. a crime against Creole food.)
  • 1 bunch of parsley
  • 10 cloves garlic, chopped (you might want to use a chopper or food processor for this)
  • Creole Seasoning (I used Tony's cause it's what I had.)


1. The evening before I put the chicken breasts into a plastic Ziploc bag with the whole bottle of marinade.
2. the Bacon went in to the Cast Iron Skillet. I did the bacon thing then took it out and set it aside.
3. Coated the chicken in the flour and fried it up in the bacon grease (plus a little bit of the canola oil) until the outside was cooked.
4. In the Dutch oven I heat oil then fried the potato cubes which had been coated in the Tony's. When i took them out and put them on the drying rack, I sprinkled parsley on them. After this, I quickly removed the oil from the Dutch oven.
5. In the skillet, next went the andouille. After getting that nice and heated up I added the green onions, yellow onion, Worcestershire, and Tabasco. This is where I made my first mistake. I accidentally added the minced garlic also. (Hence the reason the butter never got used.) I got this all nice and cooked down, then threw in the bacon.
6. Once I had all this done, I committed what I will call my second mistake. This “method” was in at least one of the recipes, but I think it would have come out better had I not done the following. When putting the chicken and veggies in the Dutch oven, I put the potatoes in also. If I do this again, I think I would actually fry the potatoes while everything else is roasting in the oven, then put it all on hot Brabant Potatoes. So yeah… stuff in a 350 degree oven.
7. Take the bacon/sausage/chicken drippings and deglaze with dry white wine. Pour this over stuff in oven when you flip the chicken breast halfway through the roasting portion of the process.
8. This where one SHOULD rub a generous amount of chopped garlic and parsley (chopped together) over the cooked chicken and potatoes; Serve and enjoy.

Friday, April 24, 2015

Étouffée

My Lovely Wife came home late the other evening from a work sponsored crawfish boil. With her came a couple of pounds of crawfish - "They were going to throw it all away" she noted. Certainly this bounty could not have been thrown away, thus, I decreed that the following night's dinner would be Crawfish Étouffée. So here's the recipe I used:

Ingredients
¾ cup of butter (1.5 sticks of butter)
½ large onion, diced
½ cup of flour
2 ribs of celery
1 clove of garlic, crushed
½ large bell pepper, diced
3 green onions
½ bunch of parsley
3 canned tomatoes, diced
1-2 lbs crawfish tails
2-2.5 cups of crawfish stock
1 bay leaf
1 basil leaf
Fat from the crawfish
Creole Seasoning (i.e. Tony's)
Tabasco

Method
1. Sauté onions in ¼ cup of butter (½ stick). Once fully translucent place aside with other vegetables.
2. In a large skillet with a lid, over medium-low heat, use the remaining ½ cup (1 stick) of butter and the flour to make a medium to dark roux. I like to make it slightly darker than peanut butter.
3. Once the roux reaches the desired color add in the veggies, and sauté 1:30-3:00 before slowly adding the stock. Make sure to continue stirring constantly until the roux, vegetables, and stock are fully mixed.
4. Cover and allow to simmer for 15 minutes, stirring occasionally.
5. Add to the mixture, the crawfish tails, the remaining crawfish fat, a liberal shaking of the creole seasoning, and a dash or 2 of tabasco. Re-cover and simmer (stirring occasionally) for another 10-15 minutes.

6. Serve with rice.

Friday, April 17, 2015

Pimento Cheese

Butcher, the wonderful little sandwich shop and butcher associated with Cochon, makes some absolutely killer Pimento Cheese. I happened to run across the recipe online, so I made a couple of minor tweaks and served the dish a few times to a generally good reception. The recipie is as follows:

Ingredients
1 lb Sharp cheddar cheese, grated
1 lb White cheddar cheese, grated
2 cups Pimento, squeezed + finely chopped
1 cup Blue Plate Mayo
4-5 oz Dill Relish
1/2 cup Chive
1 Tablespoons Brandy
1 Tablespoon Extra Virgin Olive Oil
Salt + Pepper to taste
1.5 Tablespoons Tabasco Sauce


Directions

Combine ingredients 3 to 10, then add the cheese.

I like this stuff as a spread witch crackers, but it is also great on a chilidog.

Friday, April 10, 2015

Ouefs Côté de Fleuve

I made eggs benedict the other night, with intentions beyond my normal replacing of the canadian bacon in traditional eggs benedict with andouille adding a Colbert Sauce a la' Antoine's Oysters Foch. The sauce I ended up adding wasn't Colbert Sauce though. With the help of my friendCollin a better sauce was derived. The sauce we added is prepared as follows:
Ingredients
  • enough andouille for your eggs
  • 1/3 cup Sherry
  • 2/3 cup tomato sauce
  • oregano
  • Creole Seasoning (i.e. Tony's)
  • Cayene
  • 1/4 cup Hollandaise Sauce

Instructions

  1. Heat the andouille in slices (sliced on a boase) in a fry pan.
  2. Once all of the andouille has been cooked, a fiar amount of detritus/dregs shold remain in the pan.
  3. Deglaze this "rubbish" with the 1/3 of a cup of sherry.
  4. Once this mixture begins to cook downs, add the 2/3 of a cup of tomato sauce and the seasonings/spices.
  5. Cook while occasionally stirring until it reduces by 1/3 to 1/2
  6. If so desired (to make it more like a traditional Colbert Sauce) let cool then mix into the Hollandaise

Friday, April 3, 2015

Hollandaise Sauce

Ingredients:
  • Eggs
  • Lemons
  • Butter

Instructions:
  1. Separate 1 to 2 egg yokes per serving.
  2. On a double boiler, whisk egg yokes completely then squeeze half a lemon per yoke in while continuously whisking until COMPLETELY incorporated.
  3. Continue whisking, and VERY SLOWLY poor in clarified butter. Poor the butter in in small increments, whisking it in until completely incorporated in the interim. Continue this until the consistency of thick pudding is reached.

I didn't quite make enough sauce that time!

Friday, January 16, 2015

Poulet Sauce Rochambeau



To make Chicken Rochambeau, begin making the Rochambeau sauce
    1. Mix a half cup of butter with a half cup of minced onions. You'll want those onions practically liquefied. Sauté.
    2. Once the onions begin to wilt and change color, add a half cup of flour, and roux this som-bitch up. I think I made mine a bit too blonde thanks to Antoine's perpetually vague instructions, so get it nice and dark. Then you pour in your stock. Two important notes on the Stock:
      1. Make sure to use STOCK, not broth as the stock has dissolved gelatin from the bones in it. Broth does not.
      2. I used chicken stock as per the recipe, but I dare say that a beef stock may have given the dish a richer flavor. I have heard of this being used, and I imagine the whole reason that the recipe calls for chicken is that one would be likely to have it around when, say, cooking chicken. I’m going to try beef stock next time.
    3. Right after I added the stock, I added about a cup of Steen’s cane syrup. Stir while reducing over medium heat until the sauce becomes thick. Lower the heat.
Next, continue by making Béarnaise sauce.

    • I won't tell you how, but I will tell you how not to. Do NOT use the recipe in the Antoine's cookbook, it make a grammatical error which gives one cup of melted butter with some stuff in it. 
    • The only advise I can give on this is to make sure to pour the melted butter (in very very small amounts) into the eggs, NOT the eggs into the butter. Make sure that little bit of butter get furiously whipped and mixed into the eggs, before pouring a dash more butter. Take a look on the internet or in a cook book, and you find many different Béarnaise recipes. Pick one, anyone. I think next time I’ll use the recipe in Galatoire’s cook book (Later note: This one worked out perfectly). Keep it on the lowest possible heat while assembling everything, merely to keep it warm.

While making the sauces, I threw onto some BSCBs (boneless, skinless chicken breasts) season liberally with Tony’s onto the Grill pan.

Then throw each thick slice of Chisesi ham into the Rochambeau to warm up. Plate it all, from bottom to top: Rochambeau, Chisesi ham, Rochambeau, Chicken, Béarnaise.

Tuesday, January 6, 2015

Milk Punch

Ingredients

  • 750 mL bottle Brandy or Bourbon (I use Brandy)
  • 3 quarts half and half
  • 1/3 cup melepone Mexican vanilla
  • 2 cups powdered sugar
Instructions

Mix well (this might take a bit of effort to get all the sugar mixed well)

Serve with grated nutmeg. Serve cold.

Or if you want to add a bit of flair...
Stick in the freezer until just barely frozen, and serve with an ice pick in it

Friday, January 2, 2015

The Sazerac

Ingredients
2 oz. of Bulleit brand (if you can't find Bulleit, go with  Old Overholt) Rye Whiskey
1 teaspoon real simple syrup (see recipe below)
3-4 good dashes of Pechaud’s Bitters
1 dash Angostura Bitters
Herbsaint
Twist of Lemon

Method
1. Combine the Rye, both Bitters, and the syrup in a shaker with ice.
2. Stir.
3. Coat your glass thoroughly with Herbsaint. ( I like to do this with a small pump bottle, spritzing it onto the glass, as not to waste any Herbsaint). Drain out any excess.
4. Pour the contents of the shaker into the glass.
5. Pinch the twist of lemon and rub the around the rim of the glass to distribute the lemon oils. Toss the twist into the drink.


Simple Syrup
1 cup of Sugar
½ cup of water
1. Mix the sugar and the water thoroughly.
2. Simmer the mixture, while constantly stirring, in a small sauce pan until it becomes clear (all the sugar is dissolved).

3. Raise the mixture a Boil. Turn off the heat, and allow to cool.
4. Transfer the syrup to a different container and refridgerate