Tag Archives: creole recipes

RouxBDoo’s Creole & Cajun Food Blog in Louisiana Cookin’ Magazine

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My longtime blogging buddy Tim Harkleroad of RouxBDoo’s Cajun and Creole Food Blog got a very nice mention in Louisiana Cookin’ Magazine in the latest issue!

RouxBDoo’s Creole & Cajun Food Blog

louisiana cookin

rouxbdoo

Congratulations Timmy on a well deserved mention of an excellent and authentic Creole & Cajun Food Blog! It’s not often we bloggers get mentioned in publication! Keep up the good work buddy! I hope one of these days our paths will cross and we will get to do some cooking together or maybe just sit down to a good meal!

Be sure and pay Tim a visit!

RouxBDoo’s Creole & Cajun Food Blog

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The Louisiana Seafood Bible – Oysters

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I’m proud to say that my photo made it on the cover of the new book The Louisiana Seafood Bible: Oysters
! I’m thrilled to be associated with such an informative book, the kind of cookbook I like, not just recipes, but loads of information as well.

From Louisiana Seafood Bible – Oysters

The photo is from my post Drago’s Style Charbroiled Oysters Recipe. The art director of Pelican Publishing in Gretna saw my photo online and contacted me about possibly using it on the cover of an upcoming cookbook about Oysters. Being a Bona Fide Louisiana cookbook Junkie, I knew immediately that it was for the upcoming Oyster volume of The Louisiana Seafood Bible series by Jerald & Glenda Horst, because I already own the other three volumes. 🙂

The Louisiana Seafood Bible: Shrimp
The Louisiana Seafood Bible: Crabs
The Louisiana Seafood Bible: Crawfish

This is a great book, packed with information about the Louisiana Oyster, starting with the long history of the Louisiana Oyster industry, then continuing with every step of oyster production, from harvesting, to processing, to how to recognize quality.

The second half of the book is loaded with recipes from Louisiana home cooks as well from Chefs and restaurateurs, including the recipe for Drago’s Charbroiled Oysters. I haven’t had a chance to try out any of the recipes as of yet, but the ones that I’m looking forward to trying are Baked Oysters Bay Batiste which contains Mexican Chorizo and mushrooms, P&J’s Oyster Rockefeller Soup, Oyster Fricassee, Smoked Pork and Oyster Jambalaya, and Oyster Tasso Pasta. I will keep you posted on how they turn out!

This book is not just another addition to my extensive collection of Louisiana cookbooks, but the one that I’m the most proud of! Maybe one day I will have my own cookbook that will share the shelf with this one.

Here are some of my Oyster Recipes featured on this site:

Angels on Horseback Recipe
Chargrilled Oysters with Artichoke Garlic Cream Sauce
Drago’s Style Charbroiled Oysters recipe
Oysters Bienville
Oyster Dressing
Oyster Omelette
Oysters Roffignac

By the way check out this Bibliography of Louisiana Cookbooks that I put together! Let me know if any of your favorites are missing!

From Louisiana Seafood Bible – Oysters

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

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Cajun Grain Rice

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From

I’ve been following the Donald Link’s (Chef and author of Real Cajun) video series called Taste of Place on his website, if you haven’t checked it out, I highly recommend it. He tours farms, goes out with fisherman, and visits with purveyors of superior products, not just in Louisiana, but primarily in the south. He then usually does a cooking video with whatever product was featured.

Long story short, I recently caught the episode where Link visits the farm of Kurt & Karen Unkel who own and operate a rice farm in Kinder, Louisiana (the video is embedded below.) Kurt’s words and philosophies really make sense to me. He’s organic, not because it’s trendy, but because it makes the most sense, for nutrition, flavor, and I’m sure profitability. The rice goes into a slow feed and a husker and into the bag that it’s shipped in. It still contains the germ and all of the other elements that a nutritious rice should.

Cajun Grain
11574 Hwy. 190
Kinder, LA 70648
1-337-207-0966


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I visited the Cajun Grain website after viewing this video and was elated to see that they sell their Cajun Grain Brown Jasmine Rice on Amazon! I immediately ordered two 4 lb bags which arrived a few days ago.

From Cajun Grain Rice – Kinder, Louisiana

I opened the bag and took a deep whiff and you can immediately smell the field. I can’t wait to experiment with this incredible, minimally processed product. I’m thinking Boudin! Here is the video:

<a href='http://www.delish.com/recipes/cooking-recipes/taste-of-place/?vid=69d958d8-e8fb-f448-8430-300be80818bf&#038;videoId=69d958d8-e8fb-f448-8430-300be80818bf&#038;src=v5:embed::&#038;from=sharepermalink' target='_new' title='The beauty of brown rice'>Video: The beauty of brown rice</a>

Kurt has also been featured in the documentary film Harmony, which is narrated by Prince Charles, as well as the New York Times article, Rice Dreams in Louisiana.

You can find and purchase Cajun Grain Brown Jasmine Rice from their website which is below, or on Amazon here:

Cajun Grain Brown Jasmine Rice, Two 4lb. bags.

Cajun Grain
P.O. Box 370
Kinder, LA 70648
337-207-0966

From Cajun Grain Rice – Kinder, Louisiana

Stay tuned as I can’t wait to share some recipes using this wonderful Louisiana product! I am also in full swing in sharing all of the details of my most recent trip to Louisiana! Most recently, my visits to Middendorf’s Seafood Restaurant and the Abita Brewery. It feels good to be back!!

Related Posts:

Review of Donald Link’s Real Cajun

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

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Middendorf’s Seafood Restaurant

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From Middendorf's Seafood Restaurant

Well I’m back. I know, I know…it’s been a long stretch between posts, but a recent visit to New Orleans and some out lying areas of Louisiana, has me re-inspired, rejuvenated, and ready to take on the daunting task of posting all of the terrific content I have compiled on that four day journey, I also have some new recipes to share as well. So here we go…it sincerely feels great to be back at this! I hope you enjoy!

Middendorf’s Seafood Restaurant
30160 Highway 51
Akers, LA 70421
1-985-386-6666

Long on my Louisiana bucket list of places to dine has been Middendorf’s Seafood Restaurant, about 45 miles away from New Orleans, Akers, Louisiana to be exact, on Highway 51, between Lake Maurepas and Lake Pontchartrain, and pretty much in the middle of nowhere. It’s a scenic drive from the airport, I-10 provides great views of Bayou Piquant and Lake Pontchartrain, and elevated Highway 51 snakes through the Maurepas Swamp, providing visitors with excellent views of the Cypress swamps, complete with spanish moss. I’m a sap and I love Louisiana, so every time I see those picturesque views after I’ve been away for a spell, it gives me a nice warm glow.


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Josie and Louis Middendorf opened Middendorf’s Seafood Restaurant on July 4, 1934 during the great depression. The restaurant was passed down through two generations of the family. The Lamonte family who owned the restaurant for 40 years, sold it and passed the torch to Horst & Karen Pfeifer in 2006 after the couple lost their New Orleans restaurant Bella Luna during Hurricane Katrina.

The original Middendorf’s restaurant is still standing across the parking lot from the new restaurant and deck where I enjoyed my meal.

From Middendorf's Seafood Restaurant

I only made it into the main restaurant to say hello to the hostess with the beautiful smile, and to tell her that I would like to go eat on the deck, she directed me and off I went!

It was dog hot on the day I visited, but the deck provided a shaded atmosphere with misters running along the openings to keep it cool…an awesome view to boot:

From Middendorf's Seafood Restaurant

It was totally comfortable out there, perfect. In fact, I wish I was on that deck right now, ordering up some of the best fried seafood known to man and a cold beer. I would be on that deck all the time if I were a local. The deck is complete with boat parking:

From Middendorf's Seafood Restaurant

On to the good stuff…

Middendorf’s is the Mecca of fried Catfish, specifically, thin fried catfish. Understand, I’ve been reading about this place for years and years, well before the current owners took the reins, so there is cause for concern about building a pyramid up in one’s mind.

At the deck at Middendorf’s you order at the bar and pickup at the bar (although everything was delivered to me, along with smiles and nice conversation.) The beers available are generic, miller lite, bud, corona, etc.., no Abita, no fancyfied beers, which tells me this place is all local, love it!

I ordered the thin fried catfish, which is the legendary house specialty, and I also read great things about Middendorf’s Barbecued Oysters, so I ordered them as an appetizer with a cup of Turtle Soup.

I expected the Barbecue Oysters to be along the lines of Barbecue Shrimp, but they were totally different, in a good way, more along the lines of an Oysters Roffignac. Cleanly shucked with a wonderful red topping, a great first taste for my first meal in Louisiana! To be quite honest, I didn’t take notes, I don’t remember what flavors were going on there, just that they were wonderful and like no other Oyster dish I’ve had previous! Delicious!

From Middendorf's Seafood Restaurant

The Turtle Soup left me a little flat, not terrible by any means, just didn’t blow me away.

From Middendorf's Seafood Restaurant

On to the star of the show, Thin Fried Catfish, probably the most perfectly fried fish I’ve had. Crispy, clean flavor, not a bit greasy. The stuff dreams are made of.

From Middendorf's Seafood Restaurant
From Middendorf's Seafood Restaurant

The hush puppies are very good, as well as the coleslaw.

From Middendorf's Seafood Restaurant
From Middendorf's Seafood Restaurant

After making my taste buds happy at Middendorf’s I was back on the road to my next destination, with a brief stop off in Ponchatoula, the berry capital. Did a little exploring then moved on to Abita Springs for my next stop (as well as my next post), the Abita Brewery Tour!

Check out my friend Tim’s post on Middendorf’s at his blog RouxBDoo’s Cajun and Creole Food Blog!

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which provides links to all of the recipes featured on this site!

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Grilled Pork Chops with Grilled Peach Salsa Recipe

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Yes, I am still alive and well, but spare time has been very hard to come by these days, so please forgive my long stretches of dead air here on Nola Cuisine. I am however, making a concerted effort to start posting more religiously on this site, my goal is one post per week.

On another off topic note, I’ve been forced to put all comments into moderation because of the army of rat b@stard spam bots that have been attacking my posts, so please continue to leave your comments, I love reading them, and they will eventually make it up (provided you’re not selling Viagra or one of the other broke-d!ck pharmaceuticals). Funny, I honestly don’t know why there are so many of those but there are, it must be all of the sausage recipes on here. 🙂

Anyway, on to the food…

I came across some beautiful ripe and fragrant Southern Peaches at the store yesterday, and I immediately thought pork for some reason. I made a similar dish with fish last year that I never got up on the site, but this one had to go up. This dish absolutely screams summer. Here is a detail of the peaches, roasted pepper and Vidalia onions fresh off of the grill

From Nola Cuisine

I was going to use cilantro with the peaches but I have some basil in my herb garden which is at it’s absolute peak, it is so beautiful and floral that it almost doesn’t even smell like basil. I tasted a piece with a slice of the grilled peaches and the flavors were a match made in heaven, so I rolled with it!

The Apricot glaze gives another peachy punch to the dish, and another layer of flavor on top of the smoky pork.

I hope you enjoy!

Grilled Pork Chops with Grilled Peach Salsa Recipe

For the grilled Peaches:

4 Southern Peaches (must be very ripe) halved and pitted
2 Tbsp Brown Sugar
2 Tbsp Steen’s Pure Cane Syrup
2 tsp Creole Seasoning
1 tsp Kosher Salt

Additional grill prep for the salsa:
1 Roasted Red Pepper,
1/2 of a large Vidalia Onion, cut into 1/2″ slices and rubber with olive oil

Warm a gas or charcoal grill to 350-400 degrees F.
Toss all of the above ingredients together, making sure to coat the peaches well. Grill the peaches flat side down until they start to caramelize and get some grill marks, flip them over skin side down onto a cooler spot of the grill to finish warming through. At the same time, roast your pepper on the grill until the skin is black all over, and grill the Vidalia Onion slices.

When the peaches are warmed through and softened remove the skins and slice lengthwise, place into a medium sized bowl. Also peel, seed, and slice the roasted Red pepper into strips; Chop the grilled Vidalia Onion.

Grilled Southern Peach Salsa Recipe

4 Grilled Southern Peaches (see above)
1 Roasted Red Pepper, sliced (see above)
1/2 Grilled Vidalia Onion, chopped (see above)
2 tsp Steen’s Pure Cane Syrup

3 Tbsp Fresh Basil, chopped
Kosher Salt and freshly ground black pepper to taste

Combine all ingredients while still hot, serve at room temperature.

Grilled Pork Chops with Grilled Peach Salsa Recipe

4 Bone in, thick cut Pork Chops
1 Recipe Seasoning Mix (see below)
1 Recipe Apricot Glaze (see below)
1 Recipe Grilled Peach Salsa

Seasoning mix:
1 Tbsp Creole Seasoning
1 Tbsp Kosher Salt (if using commercial creole seasoning omit)
1 Tbsp Brown Sugar
1 tsp Black Pepper

Combine.

Apricot Glaze:

3 Tbsp Apricot Preserves
1 Tbsp Steen’s Pure Cane Syrup
1 Tbsp Creole Mustard

Combine all ingredients.

Season the pork chops liberally with some of the seasoning mix.

Preheat a Charcoal or Gas grill to 400 degrees F with a pan going with smoldering wood chips (I used Pecan chips). When hot grill the Pork chops to desired degree of doneness, I like mine cooked medium about 140 degrees. Brush the chops with the apricot glaze, let it warm a bit and remove the chops. I pulled mine off at about 132 degrees to allow for carryover cooking. They were a perfect medium at the table.

From Nola Cuisine

Top the glazed chops with a generous portion of the warm Peach Salsa, make sure to drizzle some of the liquid as well. Enjoy!

Serves 4.

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on Nola Cuisine!

Related Posts:

Homemade Creole Mustard Recipe
Homemade Creole Seasoning Recipe
Boudin Stuffed Pork Chop Recipe

From Nola Cuisine
From Nola Cuisine
From Nola Cuisine
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Cornbread and Andouille Stuffing Recipe

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This recipe is an excellent use for leftover cornbread, preferably made the best way in a cast iron skillet. The crust that the cast iron develops will make a better stuffing as it will have a much better texture. I tried out the cornbread recipe from Donald Link’s cookbook Real Cajun (my review), I really liked it (although it’s not a sweet version if that’s what you’re into) and it worked really well for this recipe.

I made a batch of this stuffing with the last of my homemade Andouille sausage from the freezer, I guess it’s time to fire up the smoker again and restock. Here is a pic of my homemade Andouille Sausage.

From Nola Cuisine

I stuffed this dressing into 2 inch thick pork chops and grilled them, just gave them some color then turned the heat down with some smoldering Pecan wood chips underneath. I foolishly forgot to get pictures, because we were starving, sorry.

This would also be an excellent stuffing for Roast Chicken, Turkey, Turducken, or hey, even Peppers.

From Nola Cuisine

Cornbread and Andouille Sausage Recipe

4 Tbsp Unsalted Butter
1 Cup Andouille Sausage, finely diced
1 Cup Spanish Onion, finely diced
1 Cup Bell Pepper, finely diced
1/2 Cup Celery, finely diced
2 Tbsp Fresh Garlic, mined
1 Tbsp Fresh Thyme leaves, chopped
1 Tbsp Creole Seasoning (less if using commercial, they have more salt)
4 Cups leftover Cornbread, crumbled
1/2 – 1 Cup Chicken Stock
1 Cup Green Onions, finely sliced
1 Egg

Melt the butter in a large cast iron skillet over medium high heat, add the Andouille, cook until it starts to render then add the onion, bell pepper, celery, garlic, Thyme and creole seasoning, reduce the heat to medium. Sweat the vegetable mixture until they are tender, stirring often. Here is a pic of the Andouille and vegetable mix which is the base for this dressing:

From Nola Cuisine

Add the cornbread and stir well to coat with the Andouille and vegetable mixture, reduce the heat to medium low. Add the stock a little at a time you do not want the mixture too wet or too dry, but bear in mind that you will be adding an egg when the mixture cools. You can always add more stock, but you can’t take it out.

Stir in the green onions, place the stuffing in a dish and cool in the refrigerator, when cool, add the egg, mix well with your hands.

Makes enough to generously stuff 4-6 Pork Chops or one Chicken. If using for Turkey I would double this recipe.

From Nola Cuisine

Be sure and check out my ever growing Index of Creole and Cajun Recipes which links to all of the recipes featured on this site!

Related Posts:

Andouille Sausage Recipe
Oyster Dressing Recipe
Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze

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Jacob’s Andouille

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From Jacob's Andouille

On my last day in Louisiana last month I decided to drive out to Laplace before going to the airport, to visit the self proclaimed “Andouille Capital of the World.” I originally meant to go to all three big one’s, those being Jacob’s, Bailey’s, and Wayne Jacob’s, but I only made it to Jacob’s, I decided I would rather chill out and explore some back roads in the area before a miserable day of air travel.

I did make it to Jacob’s and brought back some Andouille and Tasso to take home with me.

Jacob’s Andouille
505 West Airline Highway LaPlace, LA 70068
1-985-652-9080
Toll Free: 1-877-215-7589

The drive to Laplace from New Orleans is beautiful, driving over the wetlands and on the fringe of Lake Pontchartrain, I really enjoyed the fresh spring air and the sunshine.

Jacob’s is a short drive from I-10 at 505 W. Airline Drive, about a 40 minute drive from New Orleans and about 20 minutes doubling back to the airport.

Another option, like I said in an earlier post, if you don’t have time to make the commute to Laplace before returning home, head to Cochon Butcher in the warehouse district, they’re producing awesome Andouille, Tasso, Boudin, you name it.

From Jacob's Andouille

Jacob’s is a small storefront off of the often busy Airline dr., and if you’re not hungry for Andouille….there is a Taco Bell and Burger King across the street, kind of a buzz kill but I managed to block it out. No corporate swine please, just swine.

From Jacob's Andouille

Here is the pig on their front porch.

From Jacob's Andouille

By the way, my new ride was waiting for me in the parking lot.

From Jacob's Andouille

Upon entering Jacob’s you are of course slapped with a wonderful smoke aroma as should be expected. Here is the menu of their smoked items.

From Jacob's Andouille

I went for the Andouille and Tasso, pork of course, although they offer more health conscious versions of both, using Turkey and Chicken. Here is the beautiful pork Andouille in the case.

From Jacob's Andouille

Here is one of the cases of miscellaneous smoked items, check out the smoked pig tails.

From Jacob's Andouille

I paid for my Andouille & Tasso and packed them into my suitcase for the flight home. (By the way, that suitcase will smell like Louisiana smoked meats for the entire length of it’s use!)

I also drove around back to check out their trailers filled with Pecan wood which Jacob’s uses exclusively.

From Jacob's Andouille
From Jacob's Andouille

When I arrived home I had to pull out the Andouille and Tasso to sample and take some pics. Jacob’s Andouille is slow smoked with Pecan for 10-12 hours until it is a deep Mahogany color. Jacob’s has been family owned and operated since 1928.

From Jacob's Andouille

The Andouille’s flavor is very good, a wonderful level of heat, not too much, not too little, and a phenomenal level of smoke flavor. The pork is coarsely chopped and stuffed into fresh beef casings and is almost 2 inches in diameter. (Here is my homemade Andouille sausage recipe)

From Jacob's Andouille

I was less impressed with the Tasso.

From Jacob's Andouille

Although it had a profound Pecan smoke flavor, as well as a great texture, I thought that it really lacked seasoning. It just tasted like smoked pork, which would still be great for throwing into a pot of beans, but I actually much prefer my homemade Tasso recipe. I was kind of proud of myself with that conclusion.

I made a great pot of Red Beans the next day with these ingredients, recipe and photos coming soon!

Be sure to check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

Related Posts:

Andouille Sausage Recipe
Tasso Recipe
Cochon Butcher
Cochon Restaurant

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Crawfish Boil Recipe

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From Crawfish Boil

Any spring social event in Louisiana is most definitely going to be centered around a Crawfish Boil. This is a time to relax with family and friends, enjoy the outdoors, and enjoy the bounty of the season, live Louisiana Crawfish.

The magic behind your boil, in my humble opinion, remains in the hands of two details. Fresh, Lively Crawfish, and your cooking liquid.

Crawfish Boil Recipe

15 lbs Live Louisiana Crawfish
4 Large Spanish Onions, quartered
6 Lemons, halved
4 Heads garlic, halved widthwise
8 Fresh Bay Leaves
3 Bags Crab Boil
1 bunch fresh Thyme
1 Cup Creole Seasoning
1/2 Cup Cayenne, or to taste
1 1/2 lbs Kosher Salt
About 5 Gallons of water, or enough to fill a 30 Quart turkey fryer pot 3/4 full
3 lbs Small Redskin Potatoes
6 Ears of Fresh Corn, shucked, trimmed and cut in half

Bring the water to a boil in a 30 quart Turkey fryer pot with the onions, lemons, garlic, bay leaves, crab boil, cayenne and salt. When the mixture reaches a boil, reduce to a simmer, partially cover and cook for 45 minutes to 1 hour.

From Crawfish Boil

Your crawfish should be picked through for dead ones and placed and washed by first hosing them down, then leaving them in the basket and placing it into a large pot, filling it with water, draining, filling with water, draining, until the remaining water is eventually clean, about 3-4 times. I’m not in the purging with salt camp, I don’t think it does anything more than what I described above.

From Crawfish Boil

While you’re waiting, and this is a very important part of this recipe, drink a few of your favorite ice cold beers and go visit with your company, this is a social event, relax enjoy! Have the washed Redskins waiting in the basket insert nearby and visit. Take advantage of the downtime!

Before adding anything to the pot, taste your cooking liquid! It should taste overly salty and overly spicy. Drink more cold beer, then add your basket insert to the pot with the potatoes. Let cook for 15-20 minutes. After said time has passed add the corn, and cook for about 10 minutes.

From Crawfish Boil

Bring the liquid to a boil and add the live Crawfish.

From Crawfish Boil

Bring the pot back to a boil as quickly as possible, give a good healthy stir and boil for about 5-10 minutes depending on their size.

From Crawfish Boil

Turn off the heat, put a lid on the pot and allow the crawfish to steep in the liquid for 20-30 minutes. The longer they steep, the spicier and more flavorful they will become. When in doubt as to how long to let them steep, pull one out and have a taste! When you’re sure that they are ready, lift the basket and let them drain. When they are well drained dump the contents of the basket onto a picnic table or any outdoor table heavily lined with newspaper.

From Crawfish Boil

Everyone please note, I don’t have any feeling left in my hands from working in the kitchens all these years. The girls were laughing as I was holding the basket with steam blowing off of it, this isn’t a dummy shot, just a big dummy holding a hot pot with bare hands.

From Crawfish Boil

Let your guests belly up to the table and eat until their hearts are content!

Here are some pics from our small but wonderful boil!

From Crawfish Boil
From Crawfish Boil

The full spread, the potatoes and corn take on all of those wonderful flavors. The potatoes especially, the skins dry out and develop that salt crust and the insides take on the spice.

From Crawfish Boil
From Crawfish Boil

Here is my baby girl Anna with her portion.

From Crawfish Boil

Yeah, that was a gag shot, we can’t even get this little one to eat chicken fingers, don’t worry though, I will keep cracking away on her culinary darings.

Thanks again to Charlie and the fine folks from Cajun Grocer for the generous portion of their premium Live Louisiana Crawfish!

This is my brother Brad. We don’t get together as often as we should these days but this boil was the perfect opportunity to do so and we had a wonderful time. Brad actually helps me with all of the technical details on this site and even hosts it for me on his server! He is also responsible for the new layout, which I absolutely love and has inspired me to start posting more often. Thanks for everything Brad!

From Crawfish Boil

Be sure to check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on this site!

Related Posts:

Crawfish Etouffee Recipe
Live Louisiana Crawfish

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Shrimp and Eggplant Dressing Recipe

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From Nola Cuisine

Shrimp and Eggplant are a perfect flavor match in this traditional Creole Italian dish, neither trying to overpower the other, just existing in perfect harmony, kind of like Oysters and artichokes, and Okra and Tomatoes.

Besides the Muffuletta, you don’t hear as much about the Italian and Sicilian immigrant contribution to Creole Cuisine as you do the French influence, this is just one.

By the way, there is a great little book from Pelican Publishing in Gretna called The New Orleans Italian Cookbook, a compilation of recipes from the Italian American Society of Jefferson Auxillary. It was first published in 1979, it features recipes from a lot of different people, from Chefs to homecooks, a great little book.

Back to the dish, it’s important to use small eggplant, because they have very few seeds, it’s just less headache. Also, you could alternately boil the eggplants whole, scoop out the pulp and save the shells to bake your dressing in, if you’re into that sort of thing.

As far as the shrimp, I only use wild caught American shrimp these days, if I can’t get American, I don’t eat Shrimp. True, they are more expensive than the flavorless Southeast Asian farm raised stuff out there, and harder to find for that matter, but they taste a whole lot better; and more importantly, purchasing them supports our own Shrimp fisherman who are absolutely suffering these days.

Anyway, back to the recipe, it’s hard to cook when you’re standing on top of a soapbox. 😉

I served this as a side to a big plate of Fried Chicken, Green Onion mashed Potatoes, and Cornbread.

Shrimp and Eggplant Dressing Recipe

1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
1 Bay leaf
1 bundle Fresh Thyme, tied with butchers twine
Water, enough to cover the eggplant by 1 inch
1 splash Liquid Crab Boil
4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
3 Tbsp Unsalted Butter
1 Large Spanish Onion, finely diced
1 Medium Green Bell Pepper, finely diced
4 Toes Garlic, minced
2 Green Onions, sliced thin, keep the green and white parts seperate
1 Egg, beaten
2 Tbsp Fresh Thyme, chopped
1 Tbsp Italian Parsley, chopped
1 Tbsp Fresh Basil, chopped
1 Cup Bread Crumbs (preferably homemade from leftover French bread)

For the topping:

1 Cup Panko Bread Crumbs
1/4 Cup grated Parmeggiano, and Pecorino Romano
3 Tbsp Melted Butter
1 Tbsp Italian Parsley, chopped
A pinch of salt and a few grinds of black pepper

Preheat the oven to 400 degrees F.

Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum from the shrimp shells. Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.

In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.

When the eggplant is very tender remove with tongs to a colainder to cool. When cool, squeeze some of the liquid from it and chop.

In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley, mix ingredients together well. Add the bread crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.

Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it. Bake in the preheated oven until bubbly and the topping is a nice golden brown.

Makes enough for a side dish for 4.

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

Related Posts:

Muffuletta Recipe
Shrimp Stuffed Mirlitons
Creole Stuffed Peppers
Creole Smothered Okra & Tomatoes Recipe

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Cochon

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From Nola Cuisine

**UPDATE Here is my post on Donald Link’s newest venture Cochon Butcher in the same building as Cochon, right around the corner!

Also, Chef Donald Link’s cookbook comes out April 21, 2009, can’t wait! It’s called Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana
(Read my review HERE!)

If I were a pig (no comments please), and I could choose my final resting place, I would choose Cochon. My sacrifice would not be in vain because I would be assured that every part of me would be utilized to create some of the best dishes that I’ve had in New Orleans to date, and that my friends is saying a mouthful.

Chef Donald link, co-owner Chef Stephen Stryjewski and their crew are orchestrating an in house Boucherie everyday, bringing in whole hogs that are broken down, and turned into a plethora of different Charcuterie ingredients, some on the menu and some that change from day to day on their Boucherie plate, more on that later.

Upon first walking through the door of Cochon, the aroma of wood fire and smoked meats will make your knees buckle a little; stop and breathe it in, you’ve entered hog heaven.

The dining room is warm and inviting, kind of a Polished Country feel. Anyway, just look at the picture, I’m not an interior designer, I’m a kitchen guy. Lets just say that it’s a nice, casual and inviting dining room. The staff is extremely friendly and helpful.

Back to the food.

The bar offers a wide array of Bourbons, local beers, and even a few varieties of Moonshine. If you’re interested in something non-alcoholic Cochon’s Lemonade is the best I have ever had, no lie, a perfect balance of sweet and sour, I couldn’t get enough.

The back of the restaurant features a Chef’s Counter, where you can watch all of the action. They have an array of various pickles displayed on the counter as well as some potted herbs for use in the kitchen.

The entrance to the kitchen and service station showcases and stores firewood for use in the wood burning oven.

We started our meal with the Boucherie Plate, how could I not right? This day’s selection:

From Nola Cuisine

Clockwise from bottom left; Speck, Country Bologna, Country Pate, Hogshead Cheese (buried) Peppery toast points, Pork Rillette, housemade Pickles & Pickled Peppers, housemade Creole Mustard (the best I’ve had).

Detail of the speck, country Bologna, and Pate:

From Nola Cuisine

The Hogshead Cheese, perfectly spiced and delicious:

From Nola Cuisine

My entree was the Louisiana Cochon, which is pulled pork that is pattied and seared, served atop turnips and cabbage, with a wonderfully rich pork jus, and topped with crispy Cracklins’!

From Nola Cuisine

Detail of the Louisiana Cochon:

From Nola Cuisine

This dish really has a remarkable pork flavor, a smoky subtlety, and a richness that is beyond compare. I dream about this dish.

My wife had the Beef Brisket with Horseradish Potato Salad, equally phenomenal, while staying true to the casual country dishes of the south.

From Nola Cuisine

After we ate our meal I went up to the Chef’s counter to take some pictures of some meats they had curing in a temperature and humidity controlled case. One of the Sous Chefs saw my interest and invited me into the kitchen to show me around and take some pictures. I was elated. Here are some of the pics I got.

Smoked and cured legs on a speed rack.

From Nola Cuisine

A big old tub of Chow Chow in the walk in cooler. Next to it is a tub of fresh Pompano which was going to be the nights dinner special.

From Nola Cuisine

Coppa curing in the walk in cooler. Various pickles and sauces, all nicely organized in the tight quarters.

From Nola Cuisine

Below the Coppa, housemade Tasso, and below that housemade bacon.

From Nola Cuisine

Legs in different stages of cure in dry storage.

From Nola Cuisine
From Nola Cuisine

A just delivered pig waiting to be butchered.

From Nola Cuisine
From Nola Cuisine

I can’t thank the gentleman who took me on a tour of the kitchen enough, it was a wonderful experience that I will always remember. I’m blown away by the things that these guys and gals are doing at Cochon. This is a huge undertaking, and there is a lot of work involved, hats off to the Chefs and their staff, this place is a labor of love and it shows. I can’t wait to come back.

Here is a video of Chef Stephen Stryjewski butchering a pig and making hot sausage with warm peaches.

For more great pics of some of the food at Cochon check out Jason Perlow’s Cochon post at Off The Broiler.

Also:

Robert at Appetites has a great review with pics here.

Cochon is located at:

Cochon
930 Tchopitoulas Street
New Orleans, LA 70130
(504) 588-2123
Email: info@cochonrestaurant.com

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes on this site!

Related Posts:

Andouille Sausage Recipe
Chaurice Sausage Recipe
Cochon Butcher right around the corner in the same building as Cochon
Pickle Meat Recipe
Boudin Recipe

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