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Started By
Message
I just picked up the cookbooks by John Besh and Donald Link
Posted on 6/7/11 at 12:23 pm
Posted on 6/7/11 at 12:23 pm
Is there any recipes that you all have tried that were over the top? I'm want to cook a few things from them and don't know where to start. Any tips/hints would be appreciated.
Posted on 6/7/11 at 12:25 pm to Loubacca
Start with Link as it is a less "restauranty" cookbook and most of the recipes don't require much prep and expertise. His smothered pork is where I'd begin.
Posted on 6/7/11 at 2:52 pm to BlackenedOut
quote:
His smothered pork is where I'd begin.
This was definitely on my list, thanks for the confirmation.
Anybody else? I guess I should have asked who had the best hamburger/sushi/french fries/titties on waitresses to get some responses.
Posted on 6/7/11 at 2:54 pm to Loubacca
Since it is summer, the Besh sorbet recipe with fresh berries (or really any fruit is pretty good). And simple, as I recall, you just blend fresh fruit with some water and test its sugar level by floating an egg. Then freeze.
Good on its own or dropped into a glass of vodka or rum.
Good on its own or dropped into a glass of vodka or rum.
Posted on 6/7/11 at 3:00 pm to BlackenedOut
I may have to do that this weekend, with vodka or course....
Posted on 6/7/11 at 3:00 pm to Loubacca
I love MY New Orleans cookbook by John Besh, my mouth just waters looking at the pics. The beignets are wonderful---mine turned out great!
Posted on 6/7/11 at 3:07 pm to Loubacca
I use My New Orleans all the time, it's a great cook book. Standouts imo are the Quail gumbo, Shrimp and grits, and an Oyster Gratin recipe. Have also done the Shrimp, Chicken, and Andouille Jambalaya. It was great, even with the tomaters in it
Posted on 6/7/11 at 3:49 pm to LSUballs
Cooked the trout almandine and roasted jalapeño cheese grits from My New Orleans.
It was delicious!
It was delicious!
Posted on 6/7/11 at 3:55 pm to LSUZombie
quote:
Slow-Cooked Veal Grillades
by John Besh
My New Orleans: The Cookbook
4 pounds boneless veal shoulder, sliced into thin cutlets
Salt
Freshly ground black pepper
2 cups flour
2 teaspoons Basic Creole Spices
1/4 cup rendered bacon fat
1 large onion, diced
1 stalk celery, diced
1/2 bell pepper, diced
2 cloves garlic, minced
2 cups canned whole plum tomatoes, drained, seeded, and diced
2 cups Basic Veal Stock2 of 3Slow-Cooked Veal Grillades (continued)
Leaves from 1 sprig fresh thyme
1 teaspoon crushed red pepper flakes
1 bay leaf
1 tablespoon Worcestershire
Tabasco
2 green onions, chopped 1.
Season the veal cutlets with salt and pepper. Whisk the flour together with the Creole Spices in a medium bowl. Dredge the cutlets in the seasoned flour and shake off excess. Reserve a tablespoon of seasoned flour.
2.
Melt the bacon fat in a large skillet over high heat. Fry the cutlets, several at a time, until golden brown on both sides. Take care not to overcrowd the skillet. Remove cutlets from skillet and continue to cook in batches until all the veal has been browned. Set the veal aside while you continue making the sauce.
3.
3 of 3Slow-Cooked Veal Grillades (continued)
Reduce the heat to medium-high, add the onions to the same skillet, and cook, stirring with a wooden spoon, until they are a deep mahogany color, about 20 minutes. Add the celery, bell pepper, and garlic, reduce the heat to moderate, and continue cooking, stirring often, for about 5 minutes. Sprinkle the 1 tablespoon of reserved seasoned flour into the skillet and stir to mix it into the vegetables.
4.
Increase heat to high, stir in the tomatoes and Veal Stock, and cook until it comes to a boil. Reduce the heat to moderate and stir the thyme, pepper flakes, bay leaf, and Worcestershire into the vegetables. Add the veal cutlets, cover, and simmer until the veal is fork tender, about 45 minutes.
5.
Season with salt, pepper, and Tabasco, then add the green onions. Serve over creamy Jalapeño Cheese Grits .
So damn good.
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