Archive for 'Recipes'

Ginger Martini

Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Cream Sauce

Ingredients For the tenderloin and pastry: * 2 1/2 tablespoons unsalted butter * 2 (3/4-pound each) pork tenderloins, trimmed of all fat and silver skin * 1/2 teaspoon plus a pinch salt * 3/4 teaspoon freshly ground black pepper * 3 tablespoons vegetable oil * 1 1/2 cups diced onions * 1/2 cup diced celery […]

Corn and Crawfish Chowder

Corn, Crawfish and Andouille Chowder

Ingredients * 6 ounces andouille sausage, cut into 1/4-inch dice * 1/4 cup olive or vegetable oil, divided * 1 cup finely chopped onions * 1/2 cup finely chopped carrots * 1/2 cup finely chopped celery * 1 1/2 tablespoons minced garlic * 3/4 cup finely chopped red bell peppers * 3 cups fresh corn […]

Neelys Hurricane from New Orleans

Ingredients Ice cubes 2 ounces light rum 2 ounces dark rum 2 ounces passion fruit juice 2 ounces pineapple juice 1/2 lime, juiced 1 tablespoon grenadine 1 orange, sliced into wheels, for garnish Directions Fill the hurricane glasses with ice. Mix the rums,passion fruitjuice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain […]

Bananas Foster

Bananas Foster

Ingredients * 6 tablespoons unsalted butter * 1 cup light brown sugar, packed * 6 ripe bananas, peeled, sliced lengthwise and halved * 1/4 cup banana liqueur * 1/2 cup dark rum * 1/2 teaspoon ground cinnamon * 1 pint vanilla ice cream Directions Melt the butter in a large skillet over medium-low heat. Add […]

Cheesy Creole Grits

Cheesy Creole Grits

Ingredients 3 cups water 1 cup milk 1 tablespoon Creole seasoning 1 teaspoon salt 1 cup quick cooking grits 2 tablespoons butter 1 cup shredded Cheddar Directions In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil. Whisking, add grits in a slow steady stream. Reduce heat […]

Bourbon Street Balls

Bourbon Street Balls with Pecans

Ingredients 4 cups whole pecans or pecan halves 2 cup crushed or processed vanilla cookies (recommended: Nilla wafers) 1 cup confectioners’ sugar 4 jiggers bourbon 3 tablespoons white syrup, (recommended: Karo) Butter, for fingertips Directions Roughly chop the pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the […]

Ginger Martini

Ginger Martini

Ingredients * 3/4 cup sugar * 1 1/2 cups water * 1 large hand ginger, peeled and cut into 1/2-inch coins/chunks * Bar sugar * Freshly grated nutmeg * 2 ounces good quality tequila or reposado (recommended: Cabo Wabo) * 1 lime, juiced, plus lime wedges for garnish Directions Bring sugar and water up to […]

Mardi Gras Jambalaya

Ingredients * 1 (5-pound) duck, trimmed of fat and cut into 8 pieces * 1 teaspoon salt, plus more for seasoning duck * 1/2 teaspoon freshly ground black pepper, plus more for seasoning duck * 2 tablespoons vegetable oil * 1 pound andouille or other spicy smoked sausage, diced * 2 cups chopped yellow onions […]


Hummus with Tahini

from Chef Tess Bakeress – whose recipes ALWAYS rock! Hummus 101 Hummus is a dip or spread made from chickpeas. Hummus is in fact the Arabic word for chickpea. Hummus has been eaten since ancient Egyptian times. Over 7,000 years ago. In almost every culture the use of mashed beans in some form are used.They […]

Pita Pockets

How to Make Pita Pocket Bread

from Chef Tess Bakeresse T dry yeast 1 cup warm water 1 tsp salt 1T olive oil (I used a garlic infused oil) 1 cup whole wheat flour 2 cups bread flour Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. […]

Red Beans and Rice

Red Beans & Rice Recipe

1 Tbsp Unsalted Butter 2 Tbsp Creole Seasoning 1 Cup Onion, chopped 1/2 Cup Bell Pepper, chopped 1/4 Cup Celery, Chopped 1 Cup Andouille Sausage, Cubed 1 Cup Tasso, Cubed 1/2 lb. Small Red Beans (soaked overnight or for at least a few hours) 1 Tbsp Fresh Garlic, Minced 3 1/2 Cups Chicken Stock (You […]

Muffuletta Olive Salad

Muffuletta Olive Salad Recipe

This Olive Salad Recipe makes enough for one Muffuletta and a few Bruschetta (recipe follows): 1 1/2 Cups Green Olives, Pitted 1/2 Cup Calamatta Olives (or Black) Pitted 1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini) 1 Tbsp. Capers 3 each Fresh Garlic cloves, thinly sliced 1/8 Cup Celery, thinly sliced 1 Tbsp. Italian Parsley, […]

Beignets at Cafe Du Mond

New Orleans Style Beignet Recipe

From Nola Cuisine 1 Envelope Active Dry Yeast 3/4 Cup Water (110 degrees F) 1/4 Cup Granulated Sugar 1/2 tsp Salt 1 Beaten Egg 1/2 Cup Evaporated Milk 3 1/2 – 3 3/4 Cups A.P. Flour 1/8 Cup Shortening Vegetable Oil for Frying Powdered Sugar in a shaker or sifter Combine the Yeast, Water, and […]

King Cake

King Cake Recipe

For the Brioche: 1 Envelope Active Dry Yeast 2 Tbsp Warm Water (115 degree F) 1 tsp Iodized Salt 2 Tbsp Granulated Sugar 1/4 Cup Milk 2 tsp Orange Zest, minced 2 Cups All Purpose Flour, sifted 1 tsp Cinnamon 2 Eggs, beaten 1 1/4 sticks cold Unslated Butter, cut into very small dice 1 […]

Muffuletta Sandwich


1 10″ round loaf Italian bread with Sesame seeds My Recipe 1 Recipe Olive Salad 1/4 lb Genoa Salami (Oldani is the best) 1/4 lb Hot Capicola (this is my spin, you can use regular Ham.) 1/4 lb Mortadella (I use San Danielle) 1/8 lb Sliced Mozzarella 1/8 lb Provolone Assembly: Cut the bread in […]

Shrimp / Crawfish Etouffe'

Shrimp / Crawfish Etouffee Recipe

The smell of Etouffee, be it Crawfish (**NEW**my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole. The word Etouffee (Ay-2-FAY) translates roughly to smothered , stewed, or braised. To me it simply translates to happy taste buds. I always […]

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