I just picked up the cookbooks by John Besh and Donald Link

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.

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.

I may have to do that this weekend, with vodka or course....

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

quote:

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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 .

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So damn good.