John Besh

Louisiana Eats!
3:26 pm
Wed October 26, 2011

Harvest Edition

Chef John Besh's new book.

Creole Mustard Cream Sauce

Yields approximately 1 cup

1/2 cup Creole mustard
1 cup heavy cream

Add 1 cup heavy cream to a 1 1/2 quarts sauce pot. Bring to a boil over a high heat, whisking constantly until the cream is reduced by half. Reduce the heat and whisk in the Creole mustard. Creole Mustard Cream Sauce is equally as good served as a dipping sauce for boudin as it is on andouille sausage.

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Louisiana Eats!
5:41 pm
Wed August 17, 2011

Scholarship Edition

Author Harold McGee

Asian Cole Slaw (Serves 6-8)

1 small cabbage
4 Tablespoons sesame oil
1/2 cup rice wine vinegar
1/2 teaspoon chili oil
1 tablespoon sugar
1/4 teaspoon salt

Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.

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Louisiana Eats!
5:40 pm
Wed April 6, 2011

Besh & The Boys

New Orleans native, Chef John Besh

Crawfish Etouffee (Serves 4)

1 lb. crawfish tails
1 Stick butter (8 oz)
1 Bunch green onions, thinly sliced
1 Clove garlic
3 Tablespoons tomato paste
1 Cup of water to rinse out crawfis tail bags
1 Teaspoon thyme
2 Bay leaves
1/4 Teaspoon cayenne pepper
2 turns of the peppermill
Scant 1/2 Teaspoon salt

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