Recipezaar: Creole,Dinner Party recipes

Café Brûlot

Tue, 10 Jul 2007 11:42:20 -0400

An impressive after-dinner coffee presentation courtesy of the deep South. For the most dramatic effect, lower the lighting. Coffee brewing time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Molded Chocolate Pudding

Tue, 17 Jul 2007 20:20:28 -0400

An ultra-chocolatey, not too sweet dessert from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Frozen Pudding With Rum

Tue, 17 Jul 2007 20:20:42 -0400

Not a "hasty pudding", this sweet dessert comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Praline Ice Cream

Thu, 19 Jul 2007 20:49:14 -0400

This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

Creme Au Chocolat - Chocolate Cream

Thu, 19 Jul 2007 20:53:03 -0400

Deliciously dark and decadent, this treat comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Apricot Rum Whip

Thu, 19 Jul 2007 20:53:07 -0400

An easy pleaser that's sure to impress your guests. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Hot Crabmeat Sandwiches

Fri, 20 Jul 2007 15:08:10 -0400

This recipe serves two people and makes a special lunch for the working couple who only gets to eat lunch together on the weekend. Of course, if you have kids you could easily double the recipe. If they like tuna melts, they'll probably like this. As I created the recipe, I thought of all kinds of ways to jazz this up - sliced tomato under the swiss cheese, chopped scallions in the crabmeat salad... you can add or take out whatever you like to make it your own, but this is the way I like it. Tip: You could make this an appetizer by making a large batch and speading it on those little party rye breads. -- posted by KissKiss

Bar-Le-Duc

Sun, 22 Jul 2007 16:31:43 -0400

Delicious served with cream cheese and crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Eggplant Casserole

Sun, 22 Jul 2007 16:37:22 -0400

There are several eggplant casserole recipes on this site, but this is my all time favorite. I found it on NOLA.com a few years ago and tweeked it a bit. -- posted by Angela Dawn

Conserve Fleurs D'oranges Et De Roses - Orange Flower and Rose P

Sun, 22 Jul 2007 22:20:35 -0400

A romantic preserve from the deep South. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Beignets D'abricots - Apricot Fritters

Mon, 23 Jul 2007 13:26:45 -0400

A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Crepes Suzette á La New Orleans

Mon, 23 Jul 2007 21:55:54 -0400

For the most dramatic presentation, lower the lighting when serving. This delicious dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Épinards á La Reine - Spinach, Queen Style

Mon, 23 Jul 2007 23:32:22 -0400

A lush spinach souffle dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Louisiana Eggplant Casserole

Mon, 23 Jul 2007 23:32:59 -0400

Rich and delicious, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Leeks and Potatoes Au Gratin

Mon, 23 Jul 2007 23:40:37 -0400

Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Celery Cabbage

Tue, 24 Jul 2007 21:38:36 -0400

Celery cabbage is an old term for Chinese cabbage. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Planked Stuffed Eggplant (Aubergine)

Fri, 27 Jul 2007 20:29:15 -0400

A dramatic presentation for a homey vegetable. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Quail Baked in Wine

Sun, 29 Jul 2007 19:28:13 -0400

Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Roast Squab Pilau

Sun, 29 Jul 2007 20:42:15 -0400

Young pheasant, doves, Cornish game hens or chicken cut into tenders are easily substituted for squab, if desired. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Poulet Saute á La Creole - Chicken Sauteed Creole Style

Tue, 31 Jul 2007 23:14:33 -0400

Very tender and lushly layered with flavor, this chicken dish comes from the fine cooks of the deep South. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chicken Braised With Wine

Thu, 02 Aug 2007 21:41:44 -0400

A tender and flavorful company dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Beef Casserole

Sun, 12 Aug 2007 21:05:19 -0400

Long, slow cooking yields a mouth-watering and tender meat. This recipe is terrific for those tough cuts of meat. Cooking time is approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Red Snapper Louisiana

Mon, 13 Aug 2007 13:19:24 -0400

Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Crawfish Pie

Tue, 14 Aug 2007 16:13:00 -0400

Jum-ba-lie, crawfish pie, file' gumbo.... Everyone in Louisiana has a crawfish pie recipe, I'm sure, BUT this one has been in my family for years and years, so I thought I would share it with you. -- posted by Sherrybeth

Louisiana Killer Shrimp

Mon, 27 Aug 2007 23:03:31 -0400

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret. -- posted by Sherrybeth

Oysters Rockefeller

Fri, 31 Aug 2007 18:53:31 -0400

As rich as the name implies! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oysters En Brochette

Fri, 31 Aug 2007 18:54:10 -0400

Elegantly simple. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Baking time approximate. -- posted by Molly53

Jambalaya Shrimp

Fri, 31 Aug 2007 18:57:21 -0400

Flavorful and wonderful, this dish comes from the flavor center of the earth! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fried Grits Patties

Sun, 02 Sep 2007 15:15:43 -0400

Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage! -- posted by Vicki in CT

Hearts of Palm Strudel With Remoulade Sauce

Thu, 06 Sep 2007 03:34:07 -0400

An Emeril Lagasse recipe. Fancy! I LOVE hearts of palm! -- posted by Engrossed

Baked Flounder á La Creole

Tue, 18 Sep 2007 23:44:39 -0400

Red snapper, redfish, sheepshead and pompano are also prepared by the Creoles in this manner. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Low-Fat Creole Cauliflower

Mon, 24 Sep 2007 20:00:27 -0400

Cooking Light Cookbook, 1989. I like cauliflower and I'm working trying to lose a few pounds. Going through this cookbook for possibilities. This is one of them. Just from reading this, I added salt, to taste. It wasn't listed. -- posted by Oolala

Petite Fermière - Creole Vegetable Soup

Mon, 24 Sep 2007 20:53:02 -0400

Comfort food from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Court-Bouillon

Wed, 26 Sep 2007 20:11:12 -0400

Heart-warming and rich, this soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gombo Filé Aux Crevettes - Shrimp Gumbo

Wed, 26 Sep 2007 20:43:40 -0400

Filé (FEE-lay) is made from the ground, dried leaves of the sassafras tree and has become an integral part of Creole cuisine. It is used to thicken and flavor gumbos and other Creole dishes, giving them a woodsy flavor reminiscent of root beer. It must be stirred into a dish after it's removed from the heat because overcooking makes filé tough and stringy. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Consomme De Vin De Xérès - Jellied Consomme With

Wed, 26 Sep 2007 22:21:51 -0400

An light, elegant summertime starter from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Gombo De Poulette - Chicken Gumbo

Thu, 27 Sep 2007 22:26:04 -0400

A very flexible chicken soup...optional additions include a cup of diced celery, 1/2 cup cooked corn, 1 1/2 cups diced potatoes or rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Gombo Aux Crabes - Crab Gumbo

Fri, 28 Sep 2007 23:00:27 -0400

Richly delicious, this flavorful soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gombo Aux Crabes Et Févi - Crab-Okra Gumbo

Sun, 30 Sep 2007 22:08:35 -0400

Substitute cooked, shelled shrimp for crab, if you wish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Bisque D'écrivesses - Crawfish Bisque

Sun, 30 Sep 2007 22:15:38 -0400

Unusual and a little time-consuming, this unusually presented soup is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Soup a La Madame Begue

Sun, 30 Sep 2007 22:20:40 -0400

A great, flavorful way to use up little dabs of leftover corn and bell pepper. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Shrimp Curry Canapés

Mon, 01 Oct 2007 19:34:05 -0400

Quick and easy, this hot appetizer comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pâté De Foie Gras

Tue, 02 Oct 2007 23:22:07 -0400

Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Rolled Anchovy Canapés

Tue, 02 Oct 2007 23:22:48 -0400

An elegantly simple bite. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Onion Soup

Fri, 26 Oct 2007 19:40:05 -0400

From Dickie Brennan's Steak House. -- posted by Sherrybeth

Shrimp Etouffee

Sun, 11 Nov 2007 09:19:46 -0500

This is another comfort food from Louisiana. We had this growing up at least every 2 weeks. My uncles and my dad would go out shrimping and I would sometimes go to pull heads off the shrimp as they were brought into the boat. You can't get any fresher shrimp than that. They didn't catch them to sale, they were for anyone in the family that wanted them and of course no one turned them down. I did not add the time it takes to clean the shrimp to the prep time. -- posted by Chef #580861 Nesbitt

Real Shrimp Creole

Sun, 11 Nov 2007 09:29:31 -0500

This is another Cajun dish that is my personal favorite. It has a tomato base along with roux that makes it a hearty meal. It is also served over hot rice as most good Cajun foods are. That is a staple in every Cajun home. My gramma would keep her rice in a big new garbage can with a tight lid. We ate so much of it that when it was on sale and there was a limit she would send all the grandkids in to each get a bag. I hope you enjoy this as much as I do. -- posted by Chef #580861 Nesbitt

Blue Cheese Gougeres

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

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

Jeff's Jambalaya

Tue, 29 Jan 2008 01:46:02 -0500

Hot, Spicy, and Yummy... hot hot hot... a stew he is famous for. -- posted by Sweetiebarbara

Bread Pudding With Comfort Sauce

Thu, 31 Jan 2008 02:02:03 -0500

This bread pudding is "kicked up a notch," and is a favorite at potlucks. -- posted by East Wind Goddess

Mardi Gras Chicken and Sausage Gumbo

Tue, 05 Feb 2008 23:21:46 -0500

My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping. -- posted by Kim D.

Vol-Au-Vent Bercy

Thu, 14 Feb 2008 02:54:04 -0500

Elegant seafood dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This would also make a lovely appetizer dish served in small pastry cases. -- posted by Molly53

Sole Thermidor

Thu, 14 Feb 2008 03:03:56 -0500

Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

La Daube - Beef a La Mode

Wed, 27 Feb 2008 01:43:14 -0500

The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oven Roasted Tilapia With Tomatoes, Pesto and Lemon

Fri, 07 Mar 2008 00:49:32 -0500

Looking for something impressive but oh so easy? This simple and delicious dish would make a great 'date night' dinner or even doubled for a dinner party. Tilapia is a really mild fish without that 'fishy' taste making this a great recipe for people who do not like fish and a wonderful meal for those who do! Pesto and tomatoes are so lovely and aromatic together and roasting allows the flavors to intensify. What a simple way to create an incredibly delicious dish. In order to soak up every delicious drop I would serve this over a simple rice like my Recipe#137364 or serve it with a good crusty bread. Adding a simple green salad and a wonderful bottle of wine would make this meal totally rock! I would serve it with Chateau Ste Michele Dry Riesling. I found this recipe on http://ellysaysopa.com/2008/03/03/fish-for-people-who-dont-like-fish/ Of course I did change up a few things that I thought would make it even better. My mouth was watering so much when I read this recipe that I had to share it with you as fast as I could! If you try this before I get to the store and am able to make it please let me know what you think! After Breezermom's helpful comment I edited the directions for the pesto and lemon juice so the pesto is not runny. Thanks breezer! -- posted by mama's kitchen

Terri Calegan's Easy Baked Jambalaya

Wed, 12 Mar 2008 00:55:20 -0400

This is my friend Terri's recipe for delicious and oh-so-easy baked jambalaya. Feel free to get creative, add shrimp, other types of meats and sausages. The rice in this dish does not come out mushy because there is no stirring involved. Serve with hot sauce, hot French bread, and long necked, ice cold beer! -- posted by Trinkets

Florida Shrimp

Mon, 31 Mar 2008 01:19:18 -0400

Shrimp so yummy I decided to name it after my beloved state! This recipe is for one really big "dinner" sized serving, since I only cook for one. -- posted by thestickyskunk

Creole Crab Pie

Fri, 18 Apr 2008 14:33:20 -0400

Recipe from The Times-Picayune by Marcelle Benvenu. -- posted by Frenchy Berk

Eileen's Crab Bisque

Mon, 09 Jun 2008 01:03:13 -0400

My DD calls this Yum Yum soup! My friend, Jane, served this for dinner last night. The recipe came from her friend, Eileen, from New Oreans. This is one of the easiest and best crab bisques I have ever had. And I have tried many. This soup also has great potential as a base for other seafoods. The next time I find some firm white fish like monkfish I think I'll do this soup and create a cioppino with shrimp, scallops, and a garlic ailoi added at the end. I can't wait! Use clawmeat because it is firmer and you do not need to spend all that much for these great results. Also, you could add sherry. -- posted by Trinkets

Creole Meuniere Sauce

Thu, 26 Jun 2008 18:24:20 -0400

Dickie Brennan's recipe for meuniere sauce mainly served over pan-sauteed trout in New Orleans. But so many other great uses for this very tasty sauce. -- posted by Trinkets

Gumbo Style Chicken Creole

Wed, 09 Jul 2008 01:30:50 -0400

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired. -- posted by cellogirl2

Voodoo Pasta

Sun, 13 Jul 2008 03:11:57 -0400

If you like Cajun/Creole flavor, this recipe is for you! It is a super easy and delicious, spicy Cajun creamy pasta dish!. We make this at least once a week, it's that good! The recipe is very flexible, try substituting chicken or shrimp for the sausage! Everytime we make this for company, they beg for the recipe! Serve with garlic bread and a salad and you have a great meal! -- posted by ChaseNNJ

Gumbo-Style Crab Soup With Okra and Tomatoes

Thu, 14 Aug 2008 14:12:49 -0400

This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008. -- posted by Manami

Bayou Shrimp Creole

Wed, 27 Aug 2008 19:36:08 -0400

This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes. -- posted by Trinkets

Count Arnaud's Shrimp Cocktail Sauce

Wed, 01 Oct 2008 22:15:41 -0400

This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA. -- posted by Celticevergreen

Chicken Vegetable Soup

Tue, 02 Dec 2008 01:52:43 -0500

This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month. -- posted by Lainey6605

Duck Réveillon Cassoulet

Tue, 16 Dec 2008 00:53:22 -0500

New Orleans Creole cuisine offers this dish to us served during the Christmas Eve Réveillon. This recipe is from the Brennan family of New Orlean's restaurant fame. -- posted by Celticevergreen

Rib Room Rotisserie's Tenderloin of Beef

Mon, 22 Dec 2008 18:30:20 -0500

This recipe comes from a newspaper clipping that claims supposedly that this is the recipe from The Rib Room Rotisserie-Extraordinaire in New Orleans, LA. -- posted by Celticevergreen

New Orleans Style Bread Pudding

Mon, 29 Dec 2008 22:23:51 -0500

This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread. -- posted by gailanng

Seafood Cornbread

Mon, 26 Jan 2009 00:26:16 -0500

From our local radio station -- posted by Charlotte J

Cajun Deviled Eggs

Tue, 27 Jan 2009 01:08:53 -0500

Easy Home Cooking Magazine -- posted by Charlotte J

Chicken Jambalaya Packets

Sat, 14 Mar 2009 12:53:21 -0400

This is my spin on Reynolds Aluminum Foil Packet Cooking. For the utmost ease, cook the rice the night before and refrigerate. Reynolds Quick & Easy Packet Directions: 1. Center ingredients on a greased 12x18 inch sheet of heavy duty aluminum foil. 2. Bring up foil sides. Double fold top and ends to form a packet, leaving room for heat circulation inside. Repeat to make four packets. 3. Bake on a cookie sheet in preheated 450 degree oven. 4. After cooking, carefullly open end of foil packet first to allow steam to escape. Then open top of foil packet. Tip: For the easiest of clean-up, foil line baking sheet. -- posted by gailanng

Filet Mignon With Sweet Bourbon-Coffee Sauce

Tue, 24 Mar 2009 17:49:27 -0400

Nice creole-inspired sauce with a unique coffee twist. Note: you can use an equal amount of prepared coffee (I use espresso) rather than the water and instant coffee. -- posted by GoldsmithLissa

Charmaine Neville's Sweet Baked Ham

Sun, 12 Apr 2009 02:53:38 -0400

After looking for a new ham recipe for Easter, we came across this one on the New Orleans Times Picayune website. Charmaine Neville, sister to the Neville Brothers, submitted this recipe and said, "You know how ham tastes salty? Well, I don't play that," Neville said for the story. "Mine has got to be sweet to the bone. I always use Chisesi ham. You can get it spiral-sliced at the supermarket. Spiraling is the secret, so it soaks up all the marinade." -- posted by Holly Ritchey

Creole Tomatoes on Toast

Sun, 26 Apr 2009 22:04:47 -0400

From Mrs. J. Maurice Smith of the San Antonio Junior League. I never heard of a dish like this so it is here for safe keeping. -- posted by Oolala

Shrimp En Brochette

Fri, 01 May 2009 03:23:52 -0400

A lovely grilled appetizer from The Times-Picayune. -- posted by Buster's friend

Creole Shrimp and Grits

Sun, 10 May 2009 19:58:52 -0400

Lowcountry stable! -- posted by KathyP53

New Orleans Chicken Liver Pate

Fri, 15 May 2009 01:02:54 -0400

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding). -- posted by Buster's friend

Chef Michael's New Orleans Pralines

Mon, 18 May 2009 14:51:22 -0400

A Creole recipe posted for ZWT5. Found on www.shutmymouth.com. -- posted by JanuaryBride

Emerils Creole Sauce

Tue, 19 May 2009 16:10:54 -0400

Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Taken from Emeril's.com; posted for ZWT 5. -- posted by alligirl

Emeril's Hurricane

Tue, 19 May 2009 17:26:12 -0400

From Emeril's.com; posted for ZWT 5. -- posted by alligirl

Fifield's Blackberry Cobbler

Wed, 20 May 2009 01:40:09 -0400

Taken from the book,"Every day's a Party" by Emeril Lagasse; posted for ZWT 5. -- posted by alligirl

Creole Salad

Wed, 20 May 2009 01:49:00 -0400

A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes. -- posted by Dreamer in Ontario

Emeril's Shrimp Stew

Wed, 20 May 2009 02:04:27 -0400

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)" -- posted by alligirl

Emeril's Homemade Pepper Sauce

Wed, 20 May 2009 02:14:48 -0400

Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time. -- posted by alligirl

Emeril's Sazerac Cocktail

Wed, 20 May 2009 14:05:23 -0400

From Emeril Lagasse's book "Every Day's a Party"; posted for ZWT 5. From the intro to the recipe: "When the Sazerac was first created, it contained an imported cognac made by a company called Sazerac-Deflorge et Fils of Limoges, France. The mixture changed in the late 1870's, when American rye whiskey was substituted for the brandy." The original recipe is attributed to Antoine Amadie Peychaud, a Creole apothecary. It was originally served in an egg cup, known as a 'coquetier' in French. Some historians think the word 'cocktail' comes from a mispronunciation of the word. This recipe was provided by Marcelle Bienvenu after a newspaper assignment. -- posted by alligirl

Melissa's Cornbread Dressing

Wed, 20 May 2009 20:03:22 -0400

I plan to try this soon. With crabs, crawfish, & shrimp - how can it not be GOOD? From the 34th Anniversary Bayou Gourmet Cookbook. Submitted by Melissa Griffin -- posted by kellychris

Shrimp Cakes With Roasted Shrimp Sauce

Sun, 05 Jul 2009 12:29:01 -0400

Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :) -- posted by Manami

Creole Red Snapper

Wed, 15 Jul 2009 01:46:43 -0400

This recipe is so good, my dh doesn't care for fish but asks when are we having snapper again??? I can't remember where I got this recipe but I'm sharing here so I'll know where it is. Very simple and quick to make. -- posted by Chef #578731 perrogal

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

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Creole Crab Cakes

Tue, 08 Sep 2009 12:44:02 -0400

We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so. -- posted by gailanng

Chicken and Sausage Gumbo

Mon, 14 Sep 2009 14:37:52 -0400

I found this on stltoday.com and was adapted from "Cooking up a Storm: Recipes Lost and Found From the Times-Picayune of New Orleans". I haven't tried the recipe yet, but it looks pretty tasty. I'm placing this here so I don't lose it. Enjoy! -- posted by SassiFras

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Avocado Dressing, Le Ruth's, Gretna, La

Sun, 13 Dec 2009 09:22:50 -0500

Stuck in the copy of a cookbook that I recently purchased was a sheet of dressing recipes from the above named restaurant. Here is one of the recipes given on the sheet. -- posted by Dan-Amer #1

Roquefort Dressing, Le Ruth's, Gretna, La

Sun, 13 Dec 2009 09:32:29 -0500

From a printed sheet that was stuck in a copy of a cookbook from Monroe, LA. I have modified by leaving out 1(8 tsp M. S. M., which I suppose is a misprint for MSG: I would presume you could use a good quality blue cheese as well. -- posted by Dan-Amer #1

New Orleans Bourbon Honey Pecan Tart

Tue, 15 Dec 2009 11:56:37 -0500

Recipe given to my grandmother from a family friend from Louisiana. -- posted by Celticevergreen

Commander's Seafood Sausage

Mon, 21 Dec 2009 21:37:49 -0500

Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse. -- posted by Molly53

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53