Tried out some Lafayette crawfish and Boudin. This place was pretty awesome a new way to try crawfish…seasoning on the outside! Check this joint out: http://www.yelp.com/biz/crawfish-time-on-ridge-lafayette?utm_source=ishare
Adolfo’s on Frenchmen Street is one of our favorite restaurants in New Orleans. Here’s the recipe for their famous cannelloni appetizer we found on Nola.com thanks to an interview with Doug MacCash.
Can of creamed corn
1 tbsp minced garlic
2 tbsp butter
6 heads of garlic
small container of la crab claw meat
package of italian sheedded cheese
1 cup of half and half
fresh lasgana sheets
1 cup breadcrumbs
1/2 jar marinara sauce
Fried Green Tomato Crab Benedict
Fried green tomatoes were in the Hollygrove Market box this week so we decided to make brunch at home on a rainy Sunday. Hollandaise is kinda pain so I love this blender trick!
Fried Green Tomatoes
Fried green tomato (2 thick slices)
Spicy Fish Fry
Olive oil (1 tablespoon)
Heat oil in pan. Whisk egg. Dip tomato slices in egg. Dip slices in fish fry. Fry slices in pan until golden and remove.
Hatch chili crab cake from Whole Foods
Pan fry until golden brown.
1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
Layer crab cake, fried green tomato, and top with a poached egg, sauce and diced chives.
We use Shan’s Butter Chicken mix- which is the best we’ve ever tried! We haven’t seen it available at Rouses or Winn-Dixie. Make sure when you’re in Metairie to swing by the International Market and pick up a few boxes. Here’s Scott’s ode the International Market: https://www.youtube.com/watch?v=5uacfOaJr_4
1 lb cubed chicken
3/4 can peas
1/2 cup cream
1/2 cup milk
Shan Butter chicken mix
Ham and Broccoli Egg Casserole
The perfect dish for Christmas brunch! We used the leftovers from our Christmas Eve ham and prepped the night before so the bread can properly soak up the egg mixture. We popped in the oven while opening up presents and it was ready in 50 minutes. We enjoyed it with a few mimosas while watching A Christmas Story.
3 cups of cubed sourdough bread
1 cup shredded extra sharp cheddar
1 cup of chopped broccoli
1 cup of sliced green onions
1 cup of chopped ham
2 cups of half & half
salt and pepper
Christmas Eve 2014
I read online that the key to make a ham taste like the ones from Honey Baked Ham Company was to broil the glaze after baking with a cooking torch…so we went for it! Not only was it fun, but cooked the glaze that we used from our Cosco ham to perfection. The menu consisted of our blow torch ham :), Three Cheese Au gratin Potatoes, Homemade Green Bean Casserole (no Campbells) and Kale and Cranberry Salad.
Honey Baked Ham (The Real Thing!)
1 9.5 lb. honey ham from Cosco
3 tbps. of orange juice
Cook ham according to directions. Prepare glaze on stove top with orange juice and spice packet. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don’t expect to use all of the sugar mixture).
Three Cheese Au Gratin Potatoes
- 2 tsp. unsalted butter, at room temperature
- 1-1/2 cups whole milk
- 1 cup heavy cream
- 2 large cloves garlic, smashed and peeled
- 2 to 3 sprigs rosemary, 3 inches long
- Pinch freshly grated nutmeg
- 4 oz. grated extra sharp cheddar cheese (about 1 cup)
- 2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
- 2 lb. russet potatoes (3 to 4 medium), peeled and sliced about 1/8-inch thick
- Kosher salt and freshly ground white pepper
- 4 oz. fresh goat cheese, crumbled (about 2/3 cup)
- Preheat oven to 400° F. Rub the inside of an 8- × 8-inch baking dish with 1 tablespoon of the butter. Smash the garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.
- Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons butter (cut into 1/2-inch pieces) in a pot; stir. Season with salt and pepper and grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8 to 10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Taste and adjust the seasoning as you like. Turn off heat and add cheddar and goat cheese
- Transfer the mixture to the prepared dish; smooth the top as much as possible. At this point you can hold the dish until you’re ready to bake, even overnight in the refrigerator. Cover the gratin with Parmigiano-Reggiano and bake until deeply golden brown, about 20 to 30 minutes (longer if chilled overnight). Let the gratin cool and set a little before serving
Green Bean Casserole with Sherry Mushrooms
1. Preheat oven to 425°.
2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.
Inspired by: http://www.myrecipes.com/recipe/green-bean-casserole
Kale Salad with Goat Cheese and Cranberries
- ½ cup pecans (toasted)
- 8 ounces kale (trimmed and massaged)
- ½ cup dried cranberries (or dried cherries)
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
- 1 tbsp minced shallot
- 1/2 cup champagne vinegar
- 3/4 cup olive oil
- 1 tsp dijon mustard
- 1 tsp brown sugar
- salt and pepper
- Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
Spaghetti with Terranova Italian Sausage
I’m usually not a huge fan of Italian sausage, more of a meatball gal. Terranova’s Italian sausage has changed my mind. They don’t use a huge amount of fennel and have a perfect balance of spicy and sweet. I specifically go to Katie’s in Mid-City b/c they use Terranova’s sausage on their pizza (which is super tasty). Scott cooked up the sausages in his crockpot spaghetti recipe. So good……
1 lb. Terranova Italian Sausage
Jar of your favorite marinara sauce
1 16 ounce can of diced tomatoes
1/2 cup beef stock
1/2 cup red wine
4 cloves minced garlic
1/4 cup fresh chopped basil and oregano
1 small onion, diced
2 cups of mushrooms
1 tbsp red pepper flakes
1 package of spaghetti
Saute onion with red pepper in 1 tbsp of olive oil. Add all ingredients (except for spaghetti) into crockpot. Cook 6 hours on high and switch to low.
Prepare spaghetti according to package. Season sauce to taste.