Main Course

  • 1 bunch mustard greens
  • 1 bunch collard greens
  • 1 bunch turnip greens
  • 1 bunch watercress
  • 1 bunch beet tops
  • 1 bunch carrot tops
  • 1 bunch spinach
  • 1 bunch lettuce
  • 1 head cabbage
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • water, as needed
  • 1 pound smoked sausage
  • 1 pound smoked ham
  • 1 pound brisket stew meat
  • 1 pound boneless brisket
  • 1 pound hot chaurice sausage
  • 5 tablespoons flour
  • 1 teaspoon thyme leaves
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon filé powder

Queen of Creole Cooking Leah Chase

Leah Chase 

 

Course: 
  • 1½ lbs beef skirt steak or beef flank steak
  • 3 limes, grated zest and juiced
  • 2 green onions (scallions), chopped
  • 3 garlic cloves, minced
  • 3 tablespoons cilantro, chopped
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ancho chili powder
  • salt and black pepper, freshly ground

Chili Lime Skirt Steak

Chili Lime Skirt Steak

Click image to enlarge

 

  • 1 pound lump crabmeat
  • 2 cups ( 4 sticks) unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 bunch green onions, finely chopped
  • 3 tablespoon flat-leaf parsley, minced
  • 1 tablespoon finely chopped garlic
  • Salt and Pepper to taste
  • 1/4 teaspoon Louisiana Hot Sauce
  • 3 cup cubed french bread
  • 1 cup panko bread crumbs
  • 2 cup crab stock or shrimp stock
  • 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs

 

Course: 
  • 2 pounds peeled and cubed sweet potatoes
  • 2 cups sliced Shiitake mushrooms
  • 1 cup ricotta cheese
  • 2 cups all purpose flour
  • ½ cup golden raisins (sultanas)
  • ½ cup diced Benton’s bacon (or other slab bacon) 
  • 10 sage leaves
  • ½ teaspoons ground mace
  • ½ teaspoons ground corriander
  • 1 tablespoons diced shallot
  • 1 tablespoon chopped garlic
  • 1 teaspoon freshly ground white pepper
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon Steen’s Cane Syrup (or other quality cane syrup)
  • salt and freshly ground pepper 
  • ¼ cup sliced green onions
  • freshly shaved Parmesan for garnish

 Louisiana Sweet Potato Gnocchi

Louisiana Sweet Potato Gnocchi

Click image to enlarge

 

Course: 

Spice Blend

  • 2 tablespoons sea salt
  • 1-1/2 tablespoons  Spanish pakrika
  • 1 teaspoons  cayenne Pepper
  • 2 teaspoons  Coarse Ground Black Pepper
  • 1/2 teaspoon Ground White Pepper
  • 1/2 teaspoon  Powdered Ginger
  • 1/2 teaspoon Dry Mustard
  • 1 teaspoon  Celery Seed
  • 3 teaspoons  Ground Cardamom

For the shrimp

  • 4 lbs large Louisiana shrimp, heads and shells intact
  • 3 cups melted butter (6 sticks)
  • 1 head of garlic peeled and bruised
  • 3 lemons
  • 1 recipe BBQ  Spice Blend

Louisiana-Style Barbecue Shrimp 

Louisiana-Style Barbecue Shrimp

Click image to enlarge.

Course: 

For the Meuniere Sauce

  • 1 cup white wine
  • ¾ cup veal demi glace
  • 4 tablespoons chopped shallots
  • 1 tablespoon heavy whipping cream
  • 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
  • 1 pound unsalted butter (4 sticks) cut into 8 cubes
  • ½ cup lemon juice

For the Crab Reduction

  • 2 tablespoons unsalted butter
  • 2 shallots, very finely sliced
  • 1 carrot, peeled, finely chopped
  • 1 pound gumbo crabs
  • 4 ounces Jazzmen rice flour
  • 2 tablespoons Cognac
  • 1/2 cup white wine
  • 1 1/2 cups fish stock
  • 1 bay leaf
  • 1 sprig thyme
  • 2 teaspoon tomato paste
  • pinch paprika
  • pinch cayenne pepper
  • ½ cups heavy cream
  • salt and freshly ground black pepper, to taste

For the Squash Sauté

  • 2 small to medium local zucchini
  • 2 small to medium  yellow squash
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste

 

To Finish the Dish

  • Jazzmen rice flour, for dredging
  • kosher salt and freshly ground black pepper
  • 4 large eggs
  • 3 tablespoons water
  • 8 ounces chopped chives, in all
  • 8 ounces chopped parsley, in all
  • 8 ounces chopped garlic, in all
  • 8 ounces clarified butter, in all
  • 4 4-ounce portions puppy drum
  • 8 10/15 count Louisiana shrimp, peeled and butterflied
  • 6 ounces  Meunière Sauce (recipe follows)
  • 6 ounces Crab Reduction (recipe follows)
  • 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
  • Squash Saute (recipe follows)
  • micro greens for garnish (optional)
  • edible flowers for garnish (optional)

 

 

RECIPE NAME 

 

Course: 

For the Ragout:

  • 1/4  cup olive oil
  • 1/4  pound morel mushrooms
  • 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
  • 1 cup Shellfish Pan Sauce (recipe follows)
  • 3  tablespoons unsalted butter
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup fresh fava beans, shelled and peeled
  • 1/2  pound peeled Louisiana crawfish tails
  • salt and freshly ground black pepper, to taste
  • 1 cup Parmesan cheese, shaved
  • 6 sprigs fresh chervil

For the Pasta

  • 1 pound or 2 cups semolina flour
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 5 large eggs

For the Shellfish Pan Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup minced fennel
  • 1 teaspoon crushed red pepper flakes
  • leaves from 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 cup dry vermouth
  • 1 cup shellfish stock

 

 

 

 

 

  • 36 shucked fresh Louisiana oysters
  • 3/4 cup sweet, thick Chinese soy sauce or Indonesian soy sauce (kejap manis)
  • 2 ounces chile-garlic sauce
  • 2/3 cup self-rising flour
  • 2/3 cup self-rising yellow corn meal
  • 2/3 cup self-rising white corn meal
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 gallon (approximately) peanut oil
  • 1 cup sweet chile sauce
  • 1 bunch fresh basil leaves, cut into thin strips
  • 1/4 cup toasted sesame seeds

Sweet and Spicy Sesame Oysters

Sweet and Spicy Sesame Oysters

Click image to enlarge

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