Louisiana Eats

Louisiana Eats!
7:18 pm
Wed November 2, 2011

A Chef Who Nose

Author Molly Birnbaum

Salade de Xuxu

Serves 4

2 raw merlitons (choyotes)
3 oranges
1 bunch of green onion, sliced
1 tablespoon extra virgin olive oil
Juice of 2 limes
Salt and pepper to taste
Fresh coriander, parsley or mint, finely chopped

Read more
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.

We'd love to hear from you! Email us or enter our Culinary Contest!

Read more
Louisiana Eats!
6:44 pm
Wed October 12, 2011

Boudin & Beer

Creole Carbonnades

Serves 6 - 8

2 lbs beef stew meat
1/2 cup flour
1/2 cup oil
2 thinly sliced onions
2 tablespoons demi glace (or the commercial products Marmite or Bovril)
2 bottles of dark beer
8 - 10 rounds of stale French bread
1/2 cup Creole mustard
Salt and pepper to taste
4 Idaho potatoes, cut into 1/2 inch cubes and parboiled until tender

Read more
Louisiana Eats!
6:32 pm
Wed October 5, 2011

The Gorilla Man and The Empress of Steak & NOLA Goes Pink

Author Randy Fertel

Crystal Honey Sauce

1/2 cup Crystal hot sauce
1/4 cup honey

This recipe originates with Chef Darin Nesbit of the Bourbon House. Chef Darin tosses fried alligator in the sauce and serves it with blue cheese dressing for dipping, a la buffalo wings.

Bring the 1/2 cup Crystal hot sauce to a boil in a saucepan and boil until it has reduced in volume by half. Add the honey to the hot sauce, return to a boil then reduce to a simmer and cook together for 10 minutes.

Read more
Louisiana Eats!
12:41 pm
Wed September 28, 2011

Edition, Prohibition

Filmmaker Ken Burns


6 to 8 small to medium satsumas, well-washed, free of any exterior green
1  bottle grain alcohol (750 mL)
3 cups sugar
2 cups water

Use a Microplane or other zester to remove the rind from the satsumas. As you scrape the rind from the fruit, push into the open bottle of grain alcohol until it is filled to the top.

Read more
Louisiana Eats!
3:31 pm
Wed September 14, 2011

Muy Caliente

Crab Yvonne

Serves 6

6 tablespoons butter
1 lb. Lump crabmeat
8 - 10 button mushrooms, thinly sliced
1 bunch green onions thinly sliced
1 8 oz can of artichoke bottoms, thinly sliced
Salt & pepper to taste

Read more
Louisiana Eats!
6:29 pm
Wed September 7, 2011

Cultivating the Next Generation

Liberty's Kitchen is located at 422 1/2 S. Broad Street in New Orleans.

Crab Yvonne (Serves 6)

6 tablespoons butter
1 lb. Lump crabmeat
8 - 10 button mushrooms, thinly sliced
1 bunch green onions thinly sliced
1 8 oz can of artichoke bottoms, thinly sliced
Salt & pepper to taste

Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.

Read more
Louisiana Eats!
5:49 pm
Wed August 31, 2011

How I Spent My Summer Vacation

Domenica Restaurant's Chef Alon Shaya.

Roasted Okra

2 pounds okra (preferably small pods - if using larger, cut into 1 inch lengths)
2 tablespoons olive oil
2 tablespoons balsamic vinegar or water

Read more
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.

We'd love to hear from you! Email us!

Read more
Louisiana Eats!
5:37 pm
Wed August 10, 2011

Soda Fountains

Nectar Syrup

3 cups sugar
1 cup water
3 tablespoons clear vanilla extract
3 tablespoons almond extract
1 cup canned Carnation milk
1 tablespoon red food coloring

Boil the sugar and water together for five minutes. Cool completely and add the rest of the ingredients. Store covered in the refrigerator.

Pour 1/4 cup nectar syrup over a couple of scoops of vanilla ice cream in a tall glass. Add soda water and top with whipped cream and a cherry.

Read more