sauces

All Liquored Up

cherie — Wed, 05 May 2010 18:51:09 +0000

Content source:

Magazine

Issue date:

February, 2008

Sally Robarts, Pensacola, FL, for Louisiana Cookin

Best recipe:

Not selected

Servings:

Makes sauce for 1 dozen oysters

Recipe photo:

2 tablespoons amaretto, or to taste
4 tablespoons puréed mango, or to taste
1 tablespoon heavy cream, or to taste

Instructions:

Place a raw oyster in a shot glass. Combine all the ingredients to your liking, pour over oyster in glass, enjoy!

Crawfish Boulettes with Creole Mustard Sauce

cherie — Mon, 05 Apr 2010 21:13:49 +0000

Content source:

Partner provided

Issue date:

April, 2010

Excerpted from the Crawfish edition of the Louisiana Seafood Bible by Jerald and Glenda Horst.

Best recipe:

Not selected

Servings:

Serves 4 to 6

Recipe photo:

Crawfish Boulettes

Instructions:

Crawfish Boulettes
Combine onion, pepper, celery, garlic, crawfish tails, bread, and egg in a food processor. Pulse the mixture. Do not puree. Pour the mixture into a large bowl and stir in the green onion and parsley. Season with salt and red pepper. In a separate bowl, combine the dried breadcrumbs with the Creole seasoning and mix well. By tablespoonfuls, shape the crawfish mixture into small balls. Roll each ball in the breadcrumb mixture. Fill a heavy pot with oil about three inches deep and preheat to 360 degrees. Fry the boulettes until golden brown, about 2 minutes. Drain on a paper towel. Serve hot with Creole Mustard Sauce.

Creole Mustard Sauce
Place egg, garlic, lemon juice, parsley, and green onion in a food processor and puree. While the processor is running, slowly add the olive oil. Once the mixture is pureed, add mustard, salt, and red pepper. Mix well. Cover and refrigerate for an hour before serving with Crawfish Boulettes.

Basic Hollandaise Sauce

admin — Tue, 02 Mar 2010 20:45:50 +0000

Content source:

Magazine

Issue date:

April, 2009

Courtesy of Chef John Besh

Best recipe:

Not selected

Servings:

Serves 8 to 10

Recipe photo:

1/2 cup white wine
1 shallot, minced
1 sprig thyme
1 teaspoon whole black peppercorns
1 bay leaf
1 tablespoon white wine vinegar
juice of 1/2 lemon
4 egg yolks
1 cup clarified unsalted butter (at 135-145oF)
pinch of cayenne pepper
salt and Tabasco sauce to tast

Instructions:

In a small saucepan, reduce the wine with the shallot, thyme, peppercorns, bay leaf, and vinegar by half and strain. Use 2 tablespoons of the reduction to continue the recipe and save the remaining tablespoons in the refrigerator for the future.

In a medium mixing bowl, whisk together the 2 tablespoons of the above reduction with a tablespoon of water the lemon juice and the 4 egg yolks. Place the bowl over a pot of boiling water so the bowl sits securely and you’re able to whisk while the egg mixture cooks. Cook it to the point that it’s thick enough to heavily coat the back of a spoon and remove the bowl from the pot.

Chef's Note:
It is important to constantly whisk the egg mixture so that you don’t end up with scrambled eggs instead of Hollandaise.

Place the bowl on a secure surface or have someone hold the bowl while you continue to whisk the egg mixture while adding a slow steady stream of warm clarified butter into the eggs. Once all of the butter has been added, adjust the seasonings with the cayenne, Tabasco and salt as necessary.

Place the finished sauce in a warm gravy boat and serve relatively soon. It will last an hour or so, but it’s best just after it’s been made and still warm.

Galatoire’s Shrimp Remoulade

cherie — Wed, 16 Dec 2009 21:03:41 +0000

Content source:

Newsletter

Issue date:

December, 2009

Galatoire’s for Louisiana Cookin

Best recipe:

Not selected

Servings:

Serves 6

Recipe photo:

3/4 cup chopped celery
3/4 cup chopped scallions (white and green parts)
1/2 cup chopped parsley
1 cup chopped yellow onion
1/2 cup ketchup
1/2 cup tomato puree
1/2 cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish or to taste
1/4 cup red wine vinegar
2 tablespoons paprika
1 teaspoon Worcestershire sauce
1/2 cup salad oil
48 jumbo shrimp, peeled, boiled and chilled

Instructions:

Shrimp remoulade is in every New Orleans girl’s arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Mince the celery, green onion, parsley, and yellow onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Chill for 6-8 hours or overnight. Correct seasoning with additional horseradish if desired after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among six chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

Creole Meuniére Sauce

cherie — Fri, 20 Nov 2009 20:55:32 +0000

Content source:

Magazine

Issue date:

December, 2007

Cecil Stanfill for Louisiana Cookin

Best recipe:

Not selected

Servings:

Makes 1 cup

Recipe photo:

1/2 cup good demi-glace
1/4 cup dry white wine
1/2 pound unsalted butter, softened
juice of one half lemon
salt and pepper, to taste
hot sauce, to taste

Instructions:

This sauce is usually served over seafood. In a saucepan, combine demi-glace, wine, and lemon juice. Bring to a boil, reduce the heat to simmer, and allow the mixture to reduce to 1/2 cup. Remove from the heat and whisk in butter, adding it slowly. Season to taste. Serve immediately.

Perfect Roast Turkey Gravy

Susan — Tue, 17 Nov 2009 00:44:40 +0000

Content source:

User Submission

Issue date:

November, 2009

Susan Ford, Publisher, Louisiana Cookin'

Best recipe:

Not selected

Servings:

Serves a crowd

Recipe photo:

Pan drippings from Perfect Roast Turkey
Turkey stock, as needed
Wondra flour, as needed
1 teaspoon finely ground black pepper
salt, to taste

Instructions:

Put your roasting pan with drippings from roast turkey over two burners, medium-low heat. Scrape up the browned bits and sprinkle two tablespoons Wondra over, whisking thoroughly to incorporate. Add black pepper and cook, stirring constantly, until flour begins to brown. Add two cups turkey stock, stir to incorporate, and taste for salt. Simmer over low heat for 5 minutes.

More flour added at the beginning with more stock at the end will yield more gravy; the stock plus the drippings from the pan will make up to 4 cups of very tasty gravy.

Creole Seasoning

admin — Thu, 15 Oct 2009 14:15:31 +0000

Content source:

Magazine

Issue date:

February, 2009

Ralph Brennan’s New Orleans Seafood Cookbook

Best recipe:

Not selected

Servings:

Makes 1 cup

Recipe photo:

1/2 cup sweet paprika
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves

Instructions:

Thoroughly combine all the ingredients in a small mixing bowl and place the mixture in an airtight container in a cool, dark place for up to three months.

Chef's comments: This Creole seasoning mix comes in handy when preparing many popular New Orleans-style dishes. The dried herbs and spices composing the blend were chosen for their flavor compatibility with many main ingredients. Many New Orleans home cooks like to sprinkle the seasoning on fish, shellfish, meats and even vegetables before cooking, or to add the mix when “sweating” or browning onions and other aromatic vegetables in oil or fat.