Recipezaar: Creole,Celebrity recipes

Marlo Thomas's Creole Lamb Chops

Sat, 10 Nov 2001 09:01:36 -0500

From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this! -- posted by Lennie

Emeril Lagasse's Essence

Fri, 16 Nov 2001 18:17:02 -0500

This is the original, straight from Emeril himself. For those of us up here in Canada who can't buy it (well, I can't find it) this is a godsend. Bam! -- posted by Lennie

Emeril Lagasse's Red Rooster Punch

Fri, 16 Nov 2001 18:17:42 -0500

Just in time for the holidays, here's a terrific celebrity recipe to, well, kick it up a notch! -- posted by Lennie

Emeril's Oysters Bienville

Sun, 25 Nov 2001 13:34:40 -0500

I ordered oysters over the internet last year and made this recipe for our Christmas dinner. It was so good, I threw out the other Oysters Bienville recipes that I had. Well worth the effort. -- posted by Mysterygirl

The Royal Orleans Rib Room Creole Sauce

Mon, 13 May 2002 18:13:54 -0400

This sauce is from The Royal Orleans Hotel Rib Room in New Orleans. A wonderful sauce that can be used on many dishes including, beef, veal, pork or chicken dishes. Even omelets are great with this served over it. -- posted by Miss Annie

Paul Prudhomme's Roast Pork with Gingersnap Gravy

Mon, 15 Jul 2002 23:11:34 -0400

A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says. -- posted by Sue L

Emeril's Crispy Shrimp Burgers

Wed, 24 Jul 2002 23:24:33 -0400

Haven't made this yet, but I'm passing this along for all the "Emeril" fans out there! These look mighty tasty indeed! -- posted by yooper

Chicken a La Louisianne

Tue, 27 Aug 2002 19:09:36 -0400

There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne. This is one of their signature Creole chicken dishes. La Louisianne was established in 1881. Prep time does not include boiling chicken. -- posted by Miss Annie

Copycat - Famous Dave's Cajun Dynamite Dust Recipe

Thu, 26 Jul 2007 17:32:17 -0400

Blackened fish is my favourite Cajun recipes. In Australia we have some mixes available commercially, but it is always better home made. -- posted by Dropbear

Blue Cheese Gougeres

Fri, 07 Dec 2007 19:32:03 -0500

An Emeril spin on a French delight. -- posted by Mommy Diva

Pickled Pork - Alton Brown

Mon, 17 Nov 2008 23:24:53 -0500

From "Good Eats," episode "American Classics III." Used to make Red Beans and Rice. Note that this is a flavoring method, and is not edible as is; it still has to be cooked first! -- posted by DrGaellon

Mr. John's Meatloaf -- Courtesy Emeril Lagasse--

Tue, 09 Jun 2009 02:20:28 -0400

This is Emeril's Father's Meatloaf recipe. It was in "Martha Stewart's Everyday Food" Emeril says, "This remains the gold standard against which I judge meatloaves to this very day".COOKS NOTE: If you cannot find Emeril's Creole Seasoning in the store or prefer to make your own, use recipe #22089 recipe here on Zaar. -- posted by JT'sMom

Warren Leruth's Crabmeat St. Francis

Wed, 19 Aug 2009 01:27:30 -0400

"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.) -- posted by BecR