Download New Orleans Kitchens: Recipes from the Big Easy's Best by Stacey Meyer PDF

By Stacey Meyer

Even though heartfelt, Meyers culinary consultant to the dishes and paintings of her fatherland falls brief. A recipe tester and developer for Emeril Lagasse, Meyer relies too seriously on her personal recipes and, apart from a number of admirable exceptions (like Galatoires Oysters Rockefeller and Trout Meuniere Amandine), contains too few vintage recipes from vintage eating places (perhaps such a lot wonderful is the inclusion of only one gumbo recipe). nonetheless, gemstones do emerge, reminiscent of Meyers Mini Crawfish Pies, Galatoires Shrimp Remoulade, l. a. Cote Brasseries Louisiana Oysters and Tequila Lime Granita, and Café Degass decadent signature crepes, jam-packed with mushrooms, asparagus and brandy-flamed crabmeat. different dishes are hit or miss directions for Smoked Duck Breast ache Perdu with Fontina Cheese and Cane Syrup are all too short, and dishes like group Coffee-Cured beef Chop with candy Potato Gnocchi and Cedar-Smoked Tomato Puree are most likely most sensible left to the pros. The artwork choice (generally paired one-to-one with recipes) is as assorted because the nutrients the result's a wildly asymmetric assortment that doesnt satisfy its promise.

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1/2 cup butter 1/2 cup minced scallions 1/4 cup chopped parsley 2 tablespoons flour 2 cups whole milk 8 ounces cream cheese 1 pound lump crabmeat, cleaned 1 teaspoon Tabasco sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper In a medium saucepan, melt butter over medium-low heat. When butter begins to bubble, add scallions and parsley; cook for 3 minutes, or until scallions are translucent. Add flour and stir to coat vegetables; add milk and cook for 5 minutes. Add cream cheese and stir until blended.

Prepared black bean sauce, such as Lee Kum Kee brand, can be substituted. It can be found in the Asian section of many grocery stores. Beverages Creole Tomato Bloody Mary (Hangover Cure All) Recipe courtesy of Chuck Subra from La Côte Brasserie. 1 Creole or other tomato 2 ounces vodka 4 ounces V8 juice 1 teaspoon A1 Steak Sauce 1/8 teaspoon horseradish 1 dash freshly ground black pepper 1 dash celery salt 1 dash Tabasco sauce Crushed ice 1 pickled green bean (optional) In a pint glass, muddle or crush the tomato.

Serves 4 Washington Parish Watermelon Recipe courtesy of Chuck Subra from La Côte Brasserie. 8 ounces Washington Parish or other watermelon, seeded 3 ounces vodka 1 ounce Southern Comfort 1 ounce Midori 1 ounce fresh orange juice 1/4 ounce pineapple juice 1 ounce grenadine In a pitcher, add the watermelon and muddle or crush for 30 seconds. Add the vodka, Southern Comfort, Midori, orange juice, pineapple juice, and grenadine. Mix thoroughly and then fill pitcher with ice. Strain and serve over ice.

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