white wine

Course: 
  • 4 tablespoons multicolored peppercorns
  • 2 teaspoons red chile flakes
  • 2 teaspoons kosher salt
  • 2 tablespoons honey
  • 4 Louisiana swordfish steaks about 1½-inch thick
  • Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

  • 1 cup dry white wine
  • ½ cup vegetable stock
  • 4 tablespoons dark rum
  • 4 tablespoons rice wine vinegar
  • 2 teaspoon fresh thyme or tarragon, minced
  • 2 lemons, zested and juiced

Swordfish Steak au Poivre

Swordfish Steak au Poivre

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Course: 

The Mushrooms:

  • 1 ounce dried porcini mushrooms
  • 1/4 cup extra-virgin olive oil
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons finely chopped French shallot
  • 1/2 pound shiitake mushrooms
  • 1 pound oyster mushrooms
  • 2 tablespoons dry white wine
  • 2 tablespoons brandy
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons minced parsley
  • 1/2 teaspoon minced fresh chervil
  • 1/4 teaspoon finely snipped chives

The Roux:

  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour

The Sauce:

  • 40 shucked fresh oysters
  • 2 cups oyster juices (liquor)
  • 2 tablespoons butter
  • 1 tablespoon finely chopped French shallots
  • 1/4 cup dry white wine
  • 2 tablespoons dark roux
  • 2 ounces (114 cup) demi-glace 
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon finely chopped fresh chervil
  • 12 teaspoon finely snipped fresh chives

Final Assembly:

  • 2 tablespoons unsalted butter
  • the 40 reserved oysters
  • 1 tablespoon minced French shallots
  • 1 garlic clove, mashed and minced to produce 1 teaspoon
  • 1 teaspoon chopped fresh thyme
  • 1 cup coarse French-bread crumbs
  • salt and freshly ground pepper, to taste

Oyster and Mushroom Tart

Oyster and Mushroom Tart

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Course: 

Turkey Roulade:

  • 1 boneless turkey breast half (about 3 pounds)
  • Creole seasoning
  • Wild Mushroom Stuffing, (recipe follows)
  • 12 slices bacon

Wild Mushroom Stuffing:

  • 1 cup chopped French bread  
  • 1/3 cup milk
  • 5 slices bacon, chopped 
  • 1 sweet onion, finely chopped 
  • 1 stalk celery, finely chopped 
  • 2 cloves garlic, minced 
  • 1 (5-ounce) package wild mushrooms, thinly sliced 
  • 1½ teaspoons chopped thyme 
  • 1/3 cup dry Marsala or white wine
  • 1/3 cup grated Parmesan cheese 
  • 2 large eggs
  • 3 green onions, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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Course: 
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery 
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 3/4 teaspoon dried thyme
  • 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
  • 3½ cups heavy whipping cream
  • 1 cup cooked corn
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onion
  • 16 crab claws, optional for garnish

Louisiana Corn & Crab Bisque

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Course: 
  • 4 pounds fresh Gulf shrimp, head-on
  • 2 pounds (6 fillets) fresh speckled trout, cut into chunks
  • 1 gallon water
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onions
  • 1 cup diced celery
  • 1 cup diced mild smoked pork sausage
  • 1 tablespoon minced garlic
  • 1/2 cup chopped parsley
  • 1½ cups diced green onions tops, divided
  • 3 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 2 cups whole milk
  • 2 cups cooked red potatoes
  • 1 cup yellow corn
  • Kosher salt
  • Freshly ground black pepper
  • Louisiana hot sauce

Shrimp & Speckled Trout Chowder

Fish Camp Chowder

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Image courtesy of George Graham

Course: 
  • 1/4 cup butter or chicken fat
  • 1/2 cup flour
  • 27 ounces chicken broth
  • 2 carrots, peeled and cut into julienne strips
  • 1 onion, finely chopped
  • 1/2 cup leeks, chopped
  • 1 cup white wine
  • 1 teaspoon Worcestershire sauce
  • 2 cups good quality sharp cheddar cheese, grated
  • cayenne pepper to taste
  • salt to taste
  • 1/2 cup heavy cream
  • chopped chives, for garnish

English Country Cheddar Soup

English Country Cheddar Soup

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Course: 

Broth

  • 1 lb medium-sized shrimp, peeled, deveined, shells reserved
  • 1 medium-size onion, quartered
  • 1 celery stalk, cut into thirds
  • 1 carrot (optional), peeled and cut into thirds
  • 4 sprigs fresh Italian parsley, flat leafed
  • kosher salt
  • 5 cups of water
  • 4 tablespoons olive oil

Risotto

  • 1 clove garlic, chopped
  • 2 tablespoons butter
  • 1/4 cup onion, chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 fresh or canned plum tomato, peeled, seeded and diced
  • 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

Risotto With Shrimp

 Click image to enlarge

Course: 
  • 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3 tablespoons Creole seasoning
  • 1 tablespoon powdered garlic
  • 1/3 cup olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Tabasco sauce
  • 1 tablespoon Worcestershisre sauce
  • 3/4 cup unsalted butter, cold, cut into small cubes
  • 1/3 cup fresh chives, chopped
  • Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

Louisiana Creole BBQ Shrimp 

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