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Parasol’s Style Roast Beef Po Boy Recipe

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From Nola Cuisine

This recipe like many others on Nola Cuisine is written for folks like myself who love the food of New Orleans, but are too far away to walk out their door and have someone else do the cookin’. I’ve had a hunger for a Roast Beef from Parasol’s ever since my trip last March, but since I live in Michigan, this is a major problem, so I decided to put together a recipe to make my own, based on the video below of Parasol’s owner Jeff Carreras making the Po Boy at the restaurant.

I made a recipe based on what I saw, although pared down so that it will work for the home cook. This isn’t a fancy recipe, but I would say most authentic in it’s preparation to what you will find in a lot of neighborhood restaurants in New Orleans, the first bite took me right to Parasol’s in the Irish Channel.

I am totally aware that the host in this clip from the food network is a total Stooge, but this little video is a god send. The owner of Parasol’s graciously shows us how to make their Roast Beef Po Boy, granted we have to listen to that bleach blonde goon yammer through the whole video, but it is almost worth it. This is an unpretentious, neighborhood recipe. Some may lift their nose to the Kitchen Bouquet and some of the preparation, I swayed a little myself, but the end result is totally authentic. Try it for yourself, you’ll be moanin’ in your seat with a land fills worth of gravy stained napkins around you. I promise.

A note on New Orleans French Bread, or Po Boy Bread. I was fortunate enough recently to locate an acceptable substitute for New Orleans Po Boy or French Bread at a local market. Not exact mind you, but it has a lot of the same characteristics, Crisp, yet chewy Crust, soft center, cotton candy-like as it is often called, and just the right size. I’ve tried and tried over the years to create a recipe that is close, but I’m on hiatus from that mission for the time being. You wouldn’t believe the amount of emails I receive asking if I have the magic recipe. Not yet, sorry.

From Nola Cuisine

The object of the Po Boy Bread in this recipe is to make the eating experience as messy as possible. During your first bite the sandwich should flatten somewhat and your hands (as well as chin and possibly clothing) should be awash with gravy, beef debris, mayonnaise and possibly a few shreds of lettuce as the contents spray from the sides as if the sandwich was stepped on. Relax and enjoy, resist the urge to reach for that over sized stack of napkins until the last morsel is gone. In my humble opinion, the best Roast Beef Po Boys in New Orleans are judged by the amount of napkins used to clean up the aftermath.

This post is for my good friend Bill Moran, who unfortunately is laid up in the hospital in Corpus Christi. I wish I was close enough to bring you one of these my friend, I hope you get home soon.

Parasol’s Style Roast Beef Po Boy Recipe

For the Beef:
2 lbs Beef Round, I used a bottom round Roast
Water, enough to cover by one inch in a dutch oven

For the Gravy:

1/2 Cup Flour
1 Tbsp Garlic Powder (must be powder, not granulated)
1 tsp Black Pepper
2 tsp Kosher Salt
1/4 Cup Oil
1 tsp Kitchen Bouquet
3 Cups Broth, reserved from the boiled beef (maybe more if your gravy gets too thick)

Bring the water to a rolling boil. Add the beef roast, when the pot comes back to a boil, reduce the heat to medium to medium high, you should have a heavy simmer. Cook for about 1 to 1 1/2 hours. Remove from the liquid and refrigerate until cold. Reserve about five cups of the broth, you won’t need all of it, but keep some to thin the gravy out if necessary.

While the beef is cooling make the gravy.

Bring 3 cups of the reserved cooking liquid to a boil in a small saucepan.
In a small bowl whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet, when thoroughly blended, whisk the mixture into the boiling broth, whisk together well, and bring to a boil, then reduce to a simmer. If necessary add a little of the reserved broth if the gravy is too thick. It should be. not too thick, not too thin. Let the gravy simmer for 20-30 minutes adjust for seasonings, it should have a good amount of salt as the beef has none.

Preheat the oven to 350 F.
When the beef is cold, slice it as thin as possible and lay the slices in a 9X9 baking pan. The thicker your slices are, the longer it will take in the oven, so slice thin. or your hungry ass will be waiting. 🙂

Cover the beef with 2-3 cups of the gravy. Place into the oven 45 minutes to 1 hour, or until the beef is fall apart tender.

For the Po Boy:

2 ten inch French Loaves, see article above
Mayonnaise
2 Tomatoes, sliced
2 Cups shredded Iceburg Lettuce
1 Dill Pickle, sliced
The Roast Beef from the above recipe

Slice the bread in half lengthwise and lay both halves side by side. Slather a bunch of mayonnaise on both sides (I’ll be the cholesterol devil on your shoulder: Come on, your doctor’s not lookin’, don’t be stingy!).

On the top half, add pickle slices, tomato slices, and 1 Cup of the lettuce. On the bottom half, add 1/2 of the beef and gravy mixture (please note, I super-sized the amount of beef in this recipe). Fold the top over the side with the beef and put on a sheet pan. Repeat with the second sandwich. Place the sheet pan in the oven for 2-3 minutes to crisp and warm the bread.

Cut each sandwich in half and serve on paper plates for authenticity. Serve with your favorite cold beer, Barq’s in a bottle, Zapp’s chips, and a big ole’ pile of napkins. Enjoy!

Serves 2 hungry eating machines, or 4 light weights.

From Nola Cuisine
From Nola Cuisine

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:

Parasol’s Restaurant & Bar
Roast Beef Po Boy with Debris Gravy Recipe

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Crawfish Etouffee Recipe

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From Nola Cuisine

As much as I love the spring Crawfish Boil, I always look forward to having some leftover Crawfish tail meat to play with for later use. After my spring boil I had a fair amount of Crawfish leftover so I sat down with a cold beer after our guests had left, relaxed and picked all of the tail meat as well as the fat from the heads.

This is one of those tasks that is actually a very therapeutic process for me, like peeling shrimp, or making roux, where you can just sit or stand there and enjoy the silence and repetition of the task at hand, let your brain go and think about whatever; kind of like sleep without the bad dreams.

From Nola Cuisine

I ended up with about 2 pounds of tail meat, the perfect amount for a nice batch of Crawfish Etouffee. I made a batch of Crawfish Stock from the shells and vacuum sealed the tails and fat for later use.

From Nola Cuisine
From Nola Cuisine

Which brings me to lunch today.

The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe), makes me more nostalgic for Louisiana than any other dish I can think of, even above Gumbo and Red Beans. I arrived home from work tonight to sit down and write this post and was met with the aroma of Etouffee still hanging out in the house, heavenly.

The real key to this recipe as with my Shrimp Etouffee, is the stock. Seafood stocks are simple and require a very short cooking time yielding great results.

This recipe leans a little more to the country than my Shrimp Etouffee Recipe, although they are similar, neither shy with the butter, but this one doesn’t use tomatoes. I hope you enjoy it!

The recipe:

From Nola Cuisine

Crawfish Etouffee Recipe

2 Tbsp Creole Seasoning **Please Note! This recipe is based on my homemade Creole Seasoning! If you use Tony C’s or any others it will turn out much too Salty!!!!)
4 Tbsp Unsalted Butter
1 1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/2 Cup Bell Pepper, Finely Chopped
2 lbs Crawfish Tail meat
1/4 Cup Flour
1 1/2 to 2 Cups Crawfish Stock
1/4 Cup Minced Garlic
2 Tbsp Fresh Thyme Leaves, chopped
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
2 Tbsp Italian Parsley, minced
3 Tbsp Unsalted Butter
Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste
1 Tbsp fresh Lemon Juice
1 Recipe Creole Boiled Rice

Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes.

Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes.
Add the green onions and parsley, simmer for 5-10 minutes more.

Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a large entree.

From Nola Cuisine

Related Posts:

Shrimp Etouffee Recipe
Crawfish Boil Recipe
Crawfish Stock Recipe
Live Louisiana Crawfish Recipe
Shrimp Stock Recipe
Shrimp Creole Recipe

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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Central Grocery

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From New Orleans Restaurants

No trip to New Orleans is complete for me without a trip to Central Grocery for a Muffuletta. Detractors can fill the comments section with why they dislike the Central Grocery Muffuletta and why their favorite is so much better, have at it, but for my money Central Grocery does everything right with the sandwich that is said to have been created here by Salvatore Lupo.

Salvatore Lupo, a Sicilian immigrant opened the store in 1906 and operated it until 1946 when he retired and passed the reins to his son-in law Salvatore Tusa. The Muffuletta is said to have been invented early on to feed the Sicilian and Italian truck drivers who were driving produce, etc. to The French Market. The store is still in the family and has changed little over the years, with the exception of increased tourist traffic. Salvatore Lupo’s daughter, Marie Lupo Tusa released a cookbook in 1980 called Marie’s Melting Pot
.

Central Grocery is an old style Italian market, with Italian imports, pasta, olive oil, meats, cheeses as well as local New Orleans Creole items.

From New Orleans Restaurants
From New Orleans Restaurants
From New Orleans Restaurants
From New Orleans Restaurants

The Central Grocery Muffuletta has everything that a great Muffuletta should, a great mix of Genoa Salami, Mortadella, Ham, Mozzarella, Provolone (my Muffuletta Sandwich Recipe), a wonderful chunky Olive Salad made with Sicilian Olives just crushed, not chopped, Gardiniera, oregano, lots of oil (my Muffuletta Olive Salad Recipe) , and the quintessential bread, the round muffuletta loaf, about 10-11″ across topped with sesame seeds, light in the center with a nice crust (my Muffuletta Bread Recipe).

From New Orleans Restaurants

I love this sandwich so much that on one trip, I had all of my other meals locked in except for breakfast, and alas, purchased and almost killed an entire Central Grocery Muffuletta while sitting on the banks of the Mississippi while watching the barges roll by, and listening to a street musician trumpet the most somber rendition of Do You Know What It Means To Miss New Orleans that I have ever heard (and I mean that as the highest compliment). All this before 10 o’clock a.m. while my wife slept-in back at the hotel.

From New Orleans Restaurants

By the way, in my humble opinion, sitting on the riverwalk is definately the best way to enjoy the Central Grocery Muffuletta, maybe not for breakfast, but definately for lunch. Grab a cold Louisiana beer or Barq’s Root Beer from the liquor store a few doors down, find a nice spot on the river and enjoy a piece of New Orleans that you won’t soon forget. Don’t forget to tip the musician who will surely cement the experience in your memory.

From New Orleans Restaurants

If you don’t get to enjoy a Muffuletta during your visit to New Orleans, at least grab one to go for the plane or car ride home! There is nothing more soul satisfying than unwrapping an enormous Muffuletta on a plane or in an airport food court and releasing the vapor of garlic and cured pork, where the captive diners will undoubtedly administer the stink eye, or question you as to where you found that sandwich, as if you found such perfection at the airport. When asked from airports in Dallas/Ft. Worth, Atlanta, Chicago, St. Louis, wherever… ‘Where did you get that sandwich?’ it is always fun to give a half cocked smile and casually say ‘New Orleans’, then take a HUGE bite out of that sucker as if it was your last morsel on earth, then shake your head in amazement as to how wonderful it tastes. Trust me, you won’t have to act.

Central Grocery
(504) 620-0174
923 Decatur St
New Orleans, LA 70116

If you can’t make it to New Orleans I have recipes for all of the components of the Mighty Muffuletta here:

Muffuletta Sandwich Recipe
Muffuletta Olice Salad Recipe
Muffuletta Bread Recipe

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

Related Posts:

Napoleon House

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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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Cochon Butcher

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From Cochon Butcher

Cochon Butcher
930 Tchoupitoulas
New Orleans LA 70130
504-588-PORK

Upon entering Cochon Butcher, which is right around the corner from Cochon Restaurant and in the same building on Tchoupitoulis and Andrew Higgins, the first thing that I laid eyes on was their Andouille. Nicely laid out in the deli case, deep brown from hours of smoking, and as a true Andouille should be, huge as it’s stuffed into a beef middle casing.

From Cochon Butcher

The first thing that I thought of is that New Orleans locals, thanks to Chefs Donald Link, Stephen Stryjewski, and Warren Stephens, will no longer have to make the commute out to Laplace, Louisiana (read my Jacob’s Andouille post) to get Andouille if they don’t want to, the real article is right in the city now, along with scores of other wonderful products. All of the sausages, salamis, Mortadella, confits, terrines, rillettes, pickles, Creole Mustard, EVERYTHING is made in house! This place is a Mecca for all things swine, even more so than Cochon Restaurant. Feel like making a Cassoulet? Hell, stop into Cochon Butcher, get your Duck Confit, fresh sausages, cured sausages, whatever you want to include, they will probably have it.

On a related but somewhat side note, I just read that Donald Link has a cookbook coming out next month called
Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana. I already preordered mine, needless to say, that should be a keeper. (Read my review HERE!)

From Cochon Butcher
From Cochon Butcher

I was greeted at the deli case by Chef partner Warren Stephens holding out a sample plate of the house made Bacon Praline, which, as my friend Tim at Roux-B-Doo’s says, is like sugary crack. Seriously, it is. This isn’t the Praline Bacon at Elizabeth’s, awesome in it’s own right, rather it’s an actual Praline with chunks of the house made Kurobuta Bacon inside of it in place of the traditional Pecans. Awesome flavors.

From Cochon Butcher
From Cochon Butcher

After coming off of the rush of the Bacon Praline, I asked Chef Warren if it would be alright to take some pics around the store/sWine bar. He said sure and asked if I would like to go upstairs to see the curing room. I said hell yes, of course. He led me upstairs through the upstairs kitchen to the temperature controlled curing room, one of them actually, there is another one at Herbsaint, as well as the ones in the downstairs display cases.

From Cochon Butcher
From Cochon Butcher

Inside of the upstairs room was a treasure trove of Salamis, blood sausages, you name it, in various states of cure.

From Cochon Butcher
From Cochon Butcher
From Cochon Butcher

A new batch of Duck Pastrami was recently hung.

From Cochon Butcher
From Cochon Butcher

Chef Warren told me that when the cured products reach their maturity, they are Vacuum sealed to stop the curing process, and also package for sale or storage.

From Cochon Butcher

While we were upstairs he also gave me a tour of Calcasieu the also newly opened catering facility for private events (I will do a separate post on Calcascieu).

The Sandwich board:

From Cochon Butcher

The Wine board:

From Cochon Butcher

We headed back downstairs so that I could order something for lunch, looking at all of that great food was killing me. I decided to order the Muffuletta, with all house made meats no less. Any loyal reader of my site knows that I would HAVE to order the Muffuletta on my first visit knowing that I am a Muffuletta junkie, and let me tell you, this one did not disappoint.

From Cochon Butcher

Cochon Butcher’s Muffuletta has an olive salad that is very finally chopped which I didn’t know if I would care for, as I usually prefer the olives pretty much just crushed a la Central Grocery, but it actually was a perfect accent to the finely cured meats and the cheeses without being overpowering. The olive salad was on the top and bottom of the sandwich. The bread was also perfect, light and crumbly as it should be. The Muffuletta could easily feed 2, in some cases 4, and at $12, especially considering everything is made in house, it’s a steal.

From Cochon Butcher
From Cochon Butcher

While I was gorging myself on the above awesome Muffuletta, Chef Warren brought me over a Lagniappe to try out, his Tartiflette that he was featuring as a small plate item. It was a lovely pairing of fingerling Potatoes, housemade Kurobuta Bacon, sweet onions, and a touch of heat, baked in a Gratin with of course the wonderfully stinky Reblochon cheese. Phenomenal flavors; the smokiness of the bacon, the sweetness of the onion, tender gold and buttery fingerlings, woodsy Thyme, and the spice of the peppers all tied together with the Robust creamy flavor of the Reblochon. Awesome job.

From Cochon Butcher

I can’t thank Chef Warren Stephens enough for the gracious tour, I will always remember it!

I will let the pictures do the talking for all of the wonderful items Cochon Butcher has to offer!

From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher

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

Related Posts:

My new friend Su-Jit’s Post on her trip to Cochon Butcher
Cochon Restaurant
Central Gorcery
Andouille Sausage Recipe
Tasso Recipe

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New Orleans Getaway

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I am on the road back to New Orleans for a very brief stay with an obscenely aggressive dining schedule! I am absolutely fired up!! First on my list is Cochon Butcher, then Mandina’s, Parasol’s, Cassamento’s (my third attempt, always closed for one reason or another when I get there), and even if I have to use the Vomatorium, I will make sure that I get an order of Drago’s Charbroiled Oysters before I go. I also have a few other culinary attractions that I aim to make it to on my short trip, more to come. I’m arriving on March 08, with an empty stomach as well as an emtpy digital camera card, and I’m leaving March 10 in the evening with both full to the gills. I really can’t wait. Here are some of my favorite pics from my last two trips, culinary and non.

Lafayette Cemetery, across the wall from Commander’s Palace.

From New Orleans

Blue Dog window shopping with reflection of Royal Street and St. Ann.

From New Orleans

Statue of Andrew Jackson with St. Louis Cathedral in the background.

From New Orleans

Central Grocery Muffuletta on the banks of the Mississippi.

From Nola Cuisine

The Central Grocery Muffuletta after a bit of air travel. I felt the same way, a little battered, but still good to go.

From New Orleans

Camellia Grill!

From New Orleans
From New Orleans

…and the best damned Pecan Pie!

From New Orleans
From New Orleans

Ferdi Special at Mother’s.

From New Orleans

Slave Quarters Evergreen Plantation. An eye opening and haunting experience, not in the “this place is haunted” sense, but the “this is how our country was built, and it should be haunted” sense. Pictures do not do this place justice.

From New Orleans
From New Orleans

The battered Dixie Brewery. I never posted on this, it was too damned depressing. I will post a few now.

From New Orleans

Who was the biggest Vandal? Katrina or THE vandals?

From New Orleans
From New Orleans
From New Orleans

Napoleon House, love this place.

From New Orleans
From New Orleans
From New Orleans

I imagine I would disappoint just a few if I didn’t mention these!

From New Orleans

Much more to come!!! See you soon New Orleans!

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Praline Sweet Potato Recipe

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This is my play on Candied Yams for the rapidly approaching Thanksgiving Holiday. It’s kind of like Candied Yams on PCP, and could easily play as a side dish or a dessert on the holiday table. I gave this one a test run a few weeks back when I cooked the Turducken feast when trying out the Cajun Grocer Turducken.

Praline Sweet Potatoes Recipe

5 Large Sweet Potatoes
1 Cup Pecan pieces, toasted until fragrant

For the sauce:

1/2 Cup Bourbon
1/4 Cup Water
3/4 Cup Brown Sugar
1/2 Cup Steen’s 100% Pure Cane Syrup
1 Tbsp Orange Zest
1/2 tsp Cinnamon
1/4 tsp Freshly Grated Nutmeg
1 tsp Kosher Salt
A few turns of freshly ground Black Pepper
1/2 tsp Toasted Sesame Oil
1 1/2 sticks Unsalted Butter
1 Cup Pecan pieces, toasted until fragrant

Preheat an oven to 400 degrees F.

Bake the Sweet Potatoes in their Jackets until fork tender, about 45 minutes to one hour. Peel while still warm and let cool. When cool slice into 1/2″ rounds.
Layer the sweet potatoes in a large buttered casserole dish. One layer of sweet potatoes, then sprinkle with some of the pecans, another layer of sweet potatoes, then pecans, etc… until the sweet potatoes are all used up, top with the remaining Pecans.

To make the sauce:

Warm the Bourbon in a saucepan over medium heat and ignite to burn off most of the alcohol. When the flames subside add the water, brown sugar, cane syrup, orange zest, cinnamon, nutmeg, salt, black pepper, and sesame oil. Cook over medium heat, whisking constantly until the sugar dissolves. Turn the heat to medium low and whisk in the butter, until all is incorporated and melted. Pour over the sweet potatoes in the prepared casserole.

Bake in the 400 degree oven for 30 minutes or until bubbly. Serve hot.

Serves 6-8 as a side dish.

Thanksgiving Related Posts:

Turducken
Oyster Dressing Recipe
Turkey Bone Gumbo Recipe

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

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Turducken

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From Nola Cuisine

Despite what you have seen in stores since 30 seconds after Halloween ended (and early September in some stores), there is still a holiday between Halloween and Christmas called Thanksgiving, and it is my favorite kind because it is based entirely around eating. All of the parades are just leading up to eating, and football games are just something to kick the tryptophan into high gear with the end result being a much needed mid day nap.

Elliot from Cajun Grocer emailed me to ask if I would like to review their Turducken before the Thanksgiving rush, I had to think about it, as I don’t usually do any advertisement on this site, and then I said why not, as long as I can do an unbiased review. So he shipped it out, and I made plans to have a group of friends over for a Turducken feast.

The origins of Turducken are a bit foggy, as two claim to have invented it, Paul Prudhomme, and Hebert’s Specialty Meats in Maurice, Louisiana. I don’t know who invented it, in fact, nesting birds together can be traced back to medieval times. All that I know is that a chicken stuffed inside a duck, stuffed inside a Turkey just has to make for good eating. It can also make for a labor intensive day of prep if you’re not familar with deboning poultry. If you want to try it at home, John Folse actually has some nice illustrations on the deboning process in his book The Encyclopedia of Cajun & Creole Cuisine, and Paul Prudhomme has an insanely detailed recipe, along with extremely detailed instructions on the deboning process of each bird, along with three different stuffings in the wonderful book The Prudhomme Family Cookbook.

Cajun Grocer also has a recipe with instructions here.

If you are a regular reader of this site you know that this is a recipe I would love to cover in great detail on this site in the future.

The Turducken arrived promptly when Elliot said it would, nicely packaged and in great condition.

From Nola Cuisine
From Nola Cuisine

Cajun Grocer’s Turduckens are 15 pounds, I thawed mine for about 4 days in the refrigerator for a complete thaw.

From Nola Cuisine

The Turducken comes raw so it is basically yours to mess up or make great depending on how you cook it.

From Nola Cuisine

The only really negative reviews I’ve read about Cajun Grocer’s Turduckens are in regards to shipping, and it is usually because of poor planning. If planning on ordering a Turducken from Cajun Grocer or anywhere you should leave plenty of time for not just delivery, but also about 4-5 days of thaw time, preferably with a little breathing room in between the two. Would you trust your holiday meal to the efficiency of Fed Ex? I sure wouldn’t. Plan ahead.

How I cooked the Turducken

Preheated oven set to 325 F.

I placed the thawed Turducken in a large roasting pan and brushed it all over with heated Duck Fat (a.k.a. nectar of the gods). I then seasoned it liberally with my Creole Seasoning.

I roasted the Turducken for about 4 1/2 hours to an internal temperature of 155-160 degrees, allowing for some carry over cooking when it came out. I let the bird(s) rest for about a half an hour before slicing.

In the meantime I made a gravy from the pan juices, which I have to say was hands down, the absolute best gravy I have ever made, seen, smelled or tasted. Not because of anything I did, I just tightened it up with a roux. It was the culmination of flavor of all the birds, pork and stuffings woven together in perfect harmony. I could have drunk it from a glass, it was that good. (Actually, I did a shot of it when no one was looking…don’t tell anyone.)

Make sure that you slice the bird(s) at the table, there is nothing better than slicing into what appears to be a bone in Turkey and having the knife go clear through with ease, your guests will love it.

The Flavor

The flavor of Cajun Grocer’s Turducken was wonderful, nicely seasoned with good stuffings (a cornbread stuffing and a creole pork stuffing). The only downfall I felt was that they only use the duck breast and not the rest of the bird, because as I’ve said in the past, I’m a leg and thigh man, but that’s just my personal taste. Another thing that the Cajun Grocer does is skin the chicken and duck, which I do agree with as I don’t think that the fat would ever render out enough, leaving behind chewy undercooked globs of skin, especially in regards to the duck.

I served the Turducken with my Maque Choux:

From Nola Cuisine

and Praline Sweet Potatoes:

From Nola Cuisine

The main problem with making a Turducken from scratch is time. Ordering a Turducken online from Cajun Grocer will definately save you a lot of time, especially for a novice, and you will have a terrific product that will definitely impress your guests, as long as you cook it properly. They really do a nice job and they have a lot of great Louisiana sausages, Tasso, and other products as well.

But for me, the reason for this site, and cooking in general, is making things from scratch, for the sheer reason of knowing how to do it, and enjoying that labor in the kitchen, no matter how long it takes. In doing so you also have complete control over everything, making Turducken stock from all of the bones, making your own stuffings from the stocks, etc. But not everyone wants that kind of control. Very few actually, I believe want that kind of control. Thank God then for companies like Cajun Grocer that will do all of the leg work for you.

Related Thanksgiving Posts:

Turkey Bone Gumbo Recipe
Oyster Dressing Recipe
Praline Sweet Potatoes Recipe

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

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Mother’s Restaurant

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Mother’s Restaurant has been on the corner of Poydras and Tchoupitoulas since 1938, named after Mary (Mother) Landry who originally owned the restaurant along with her husband Simon and their large family. The Landry family owned and operated the restaurant until 1986 when the Landry sons sold the restaurant to Jerry and John Amato, who still run it today. For a full history of the restaurant with lots of pictures visit here.

From New Orleans

Every time that I have visited Mother’s there has always been a long line, even in the off season, nice to see. The line in my experience contains a nice mix of just about everyone, locals, tourists, lawyers (the courthouse is just down the street), people in suits, people in work uniforms, you name it.

From New Orleans

The counter help may seem a bit short, but like any other great busy sandwich shop in New Orleans, New York or anywhere, it’s necessary to keep the line moving. As a matter of fact I refuse to eat at a deli in New York with friendly counter help, and insults only make the sandwich taste better. I’m not saying that the fine folks at Mother’s are rude, just don’t expect chit chat during the lunch rush.

From New Orleans

The food is good, great Po Boys, Gumbos and soups, I remember having a really great Turtle Soup on a visit years back with nice chunks of Turtle Meat, not ground as in most restaurants. (My Turtle Soup Recipe) Here is their menu!

My favorite sandwich at Mother’s is the Ferdi Special; Roast Beef with Mother’s excellent baked Ham, dressed and with Debris Gravy. The portion seemed a bit leaner than I remember, but then again, maybe I can just eat more now. Actually there is no maybe about it, I can definitely eat more now. I guess the sandwich didn’t get smaller…I’ve gotten larger.

From New Orleans

My wife Sheelah went for the Shrimp Po Boy as she usually does when it comes to Po Boys, nice portion of perfectly fried Shrimp, nicely dressed (by the way, Mother’s uses Cabbage to dress their Po Boys instead of shredded lettuce). We both had Zapp’s chips with the sandwich, which always just seems like the right thing to do.

From New Orleans

I have to tell you folks, I haven’t been to Mother’s or New Orleans for some time now and looking at these pictures and writing this post makes me heartsick for New Orleans. Actually this site was founded on my heartsickness for New Orleans and her food, people, music, architecture, vibe, everything. It has warmed my heart immensely to hear from displaced folks from New Orleans and Louisiana who are away from their home, and have found at least a little piece of it via recipes and remembrances from my site. I hope this site can bring a little joy to your life as it has mine.

Related Posts:

Roast Beef Po Boy with Debris Gravy Recipe
Shrimp Po Boy Recipe
Muffuletta Sandwich Recipe
Domilise’s Po Boy & Bar
Parasol’s Restaurant and Bar

Be sure to visit my ever growing Index of Creole and Cajun Recipes which links to all of the recipes features on Nola Cuisine!

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Pepper Jelly Recipe

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From Nola Cuisine

Pepper Jelly, while not an ingredient specific to New Orleans is a staple of the South, including Louisiana. You can probably find a jar of Hot Pepper Jelly in your local grocery store, probably a green or red Jalapeno version, made with food coloring.

The most interesting Pepper Jellies to me are the fancier versions that have been created by some Chefs and home cooks in New Orleans and across the South that have been woven in with other wonderful local flavors to create some fabulous new dishes.

The crown jewel of these dishes, in my humble opinion, is Shrimp and Tasso Henican created by the late Chef Jamie Shannon of Commander’s Palace. Louisiana Shrimp larded with Tasso, sauteed and coated with Crystal Hot Sauce Beurre Blanc served on his 5 Pepper Jelly with pickled Okra. Seriously folks, this is one of the greatest dishes I have ever had the pleasure of eating. Here is the Commander’s Palace Recipe, and a pic of my recreation of the dish at home.

From Nola Cuisine

A few other dishes in New Orleans restaurants that include Pepper Jelly are Cochon‘s Fried Chicken Livers on Pepper Jelly Toast (read my Cochon Post), and Bayona‘s Smoked Duck “PB&J” with Cashew Butter, Pepper Jelly, and Apple Celery Salad.

I love making a batch of Pepper Jelly to keep around the house because it is such a diverse ingredient. Recently I served it to some guests at a dinner party as a dipping sauce with Spring Rolls.

Recipe Notes:
To Brunoise (very fine dice) the peppers, trim the ends of the peppers and cut the peppers so that you have a relatively flat piece. Lay the pepper flat on the cutting board, press the knife horizontally on the pepper and cut away the ribs and whiter parts of the pepper, pressing down the pepper to the board as you cut, until you have a brightly colored piece of pepper about 1/8″ thick. Now cut into brunoise.

Save all of the trim from the red and yellow peppers, discard the green trim.

Here is the recipe:

Pepper Jelly Recipe

1 Green Bell Pepper, cut into brunoise, discard trim
1 Red Bell Pepper, brunoise, trim reserved
1 Yellow Bell Pepper, brunoise, trim reserved
2 Jalapeno, seeded with ribs removed, brunoise
1 tsp Freshly ground Black Pepper
1 tsp Crushed Red Pepper
1 Fresh Bay Leaf
1/2 Cup Distilled White Vinegar
1/2 Cup Apple Cider Vinegar
6 Cups Granulated Sugar
1 tsp Liquid Crab Boil
1 Package Liquid Pectin (optional)
Sterilized glass Jelly Jars with lids.

Cut all of the fresh peppers into brunoise and combine.
Combine the trim from the red and yellow peppers with the vinegars in a small saucepan, bring to almost a boil and turn of the heat. Let the pepper trim steep in the vinegar for 30 minutes. Puree the peppers and vinegar mixture in a blender or with an immersion blender. Strain through a fine mesh strainer.
Add the strained vinegar back to the saucepan with the sugar, Bring to a boil then turn down the heat to a simmer. Add the black pepper, crushed red pepper, crab boil, and the bay leaf. Simmer until reduced by about 1/3.

In the meantime, in a stainless steal saute pan over medium heat, sweat the peppers until very dry, stirring constantly, do not allow to brown. Set aside.

When the sugar and vinegar mixture is reduced remove from the heat. Remove the bay leaf and add the brunoise peppers and the liquid Pectin to the mixture. stir well.

Place in the sterilized jars, leaving a 1/2 inch of room and put the lids on snugly.

Process in a hot water bath with enough water to cover the jars for 10-12 minutes. Remove and let cool to room temperature. When cool, check to make sure that the jars created a seal, and tighten the screw lids. Store in a cool dark place for up to 12 months. Refrigerate after opening.

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

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