Louisiana Restaurant Official Recipe Favorites Thread

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Please feel free to contribute anything you like

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I was hoping you would have contributed one thing!

MR. B's NEW ORLEANS BARBEQUED SHRIMP
Yield: 4 appetizers or 2 entrees

We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.

Ingredients
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

Instructions
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Mr. B's BBQ Shrimp

Ruth's Chris Creamed Spinach

His mother never told anyone, but a cousin informed Randy Fertel that the recipe was that of his great-uncle Martin. The recipe Fertel shares is slightly different from the version the corporate chain gives out.

Uncle Martin's Creamed Spinach

Ingredients
3 pounds frozen spinach
1/4 pound butter
1/2 cup flour
1-1/2 teaspoons salt
1/4 teaspoon white pepper
1 quart half and half
Dash nutmeg

Instructions
1. Thaw spinach completely. Boil spinach for 10 minutes and drain, pressing water out of spinach.
2. Melt butter in pot and add flour. Let cook on high heat for about 3 minutes as you stir.
3. Add 1 pint of half and half, mix in the spinach, then add remainder of half and half and nutmeg. Serve.

NOLA.com


Ruth's Chris Crescent City Creamed Spinach
Makes 4 side-dish servings

Ingredients
1/2 cup (1 stick) butter plus 2 tablespoons softened, divided use
1/4 cup all-purpose flour
2 cups milk or half and half2 tablespoons chopped onion
1 small bay leaf
1/4 teaspoon salt
1 pound fresh spinach
Salt and freshly ground black pepper

Instructions
1. In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
2. Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick.
3. Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process. Squeeze spinach until very dry and puree in a food processor. Set aside.
4. Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tablespoons softened butter. Serve warm.

NOLA.com

The Cabin's Buttermilk Pie

Below is The Cabin Restaurant‘s recipe from The Cabin Cook Book for its world famous Buttermilk Pie. Enjoy!

1 pie

Ingredients
1 Cup sugar
4 ea. Eggs
1 1/3 cups Buttermilk
3/4 tsp Vanilla
1/2 tsp Cinnamon
4 tbsp Butter, melted
1 1/3 tbsp Corn starch

Instructions
1. Combine sugar, cinnamon and corn starch in a mixing bowl and mix thoroughly with a hand mixer.
2. Add eggs, vanilla, and butter; then continue to mix thoroughly
3. Fill pre-made pie shells almost full with mixture and bake in a cold oven set at 350° for 45 minutes or until golden brown
4. Wrap and refrigerate pies after they cool until serving.

SOURCE

Tommys Pizza in Hammond

Classic sweet sauce

1 gallon can of tomato sauce
15 pounds sugar

Commander's Palace Bread Pudding Soufflé with Whiskey Sauce

Bread pudding, the signature recipe from New Orleans' world-famous Commander's Palace, goes gourmet with this soufflé-style version topped with a sweet, creamy whiskey sauce.
Recipe courtesy of Commander's Palace
YIELDS:6

INGREDIENTS
Bread Pudding
3/4 c. sugar
1 tsp. ground cinnamon
1 pinch nutmeg
3 medium eggs
1 c. heavy cream
1 tsp. vanilla extract
5 c. 1-inch cubed New Orleans French bread (see Tip)
1/3 c. raisins

Whiskey Sauce
1 c. heavy cream
1/2 tbsp. cornstarch
1 tbsp. water
3 tbsp. sugar
1/4 c. bourbon

Meringue
9 medium egg whites
1/4 tsp. cream of tartar
3/4 c. sugar

DIRECTIONS
1. For the bread pudding: Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
2. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
3. Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
4. For the whiskey sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
5. Stir in the sugar and bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
6. For the meringue: Preheat oven to 350 degrees F. Butter six 6-ounce ramekins.
7. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon: If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not over-whip or the whites will break down and the soufflé will not work.
8. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.
9. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
10. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé at the table and pour the room-temperature whiskey sauce inside the soufflé.

Commander's Palace Bread Pudding Soufflé with Whiskey Sauce
Youtube

Chef Paul's Bread Pudding with Chantilly Cream

Makes 8 Servings
INGREDIENTS
3 large eggs
1¼ cups sugar
1½ teaspoons vanilla extract
1¼ teaspoons ground nutmeg
1¼ teaspoons ground cinnamon
¼ cup unsalted butter, melted
2 cups milk
½ cup raisins
½ cup coarsely chopped pecans, dry roasted
5 cups very stale plain white bread cubes,
Chantilly Cream (recipe follows)

DIRECTIONS
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy, about 3 minutes (or with a metal whisk for about 6 minutes). Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.
Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let sit until you see only a narrow bead of liquid around the pan’s edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350° oven. Immediately lower the heat to 300° and bake 40 minutes. Increase oven temperature to 425° and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.

Chantilly Cream
Makes about 2 cups

INGREDIENTS
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour cream

DIRECTIONS
Refrigerate a medium-size bowl and beaters until very cold. Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. Overbeating will make the cream grainy.

Chef Paul's Bread Pudding with Chantilly Cream

Darrel’s Special

Half a pound of Oscar Meyer deli slices.
Package of McCormick brown gravy mix.
Bread
Mayo
Lettuce

Pour gravy mix into one cup of water and heat in microwave. Place mayo and meat on bread. Take gravy out of microwave and pour on meat. Serve.

Chef Paul Prudhomme's Red Beans and Rice with Ham Hocks and Andouille Smoked Sausage
(6 servings)

Ingredients:
1 pound dry red kidney beans
Water to cover the beans
6 large ham hocks (3 1/2 to 4 pounds)
16 cups water, in all
2 1/2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped green bell peppers
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1 tablespoon hot pepper sauce
1 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into 3/4-inch pieces 4 1/2 cups hot cooked rice

Directions:
1. Cover the beans with water 2 inches above beans. Let stand overnight. Drain just before using.
2. Place the ham hocks, 10 cups of the water, the celery, onions, bell peppers, bay leaves and seasonings in a 5 1/2-quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat.
3. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally. 4. Remove ham hocks from pan and set aside.
5. Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally.
6. Add the remaining 2 cups water and simmer 30 minutes, stirring often.
7. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.)
8. Add the ham hocks and cook and stir 10 minutes more. Serve immediately.

To serve, for each serving mound 3/4 cup rice in the middle of a large heated serving plate. Place ham hock on one end of the plate and about 2 pieces of andouille on the other end. Spoon a generous 1 1/4 cups of the red beans around the rice.

NOTE: I've made this before and 16 cups of water is too much. Be careful as you add additional cups of water beyond the initial 10. Chef Paul's "simmer" might be closer to a rolling boil, getting his beans to reduce significantly more than what you or I consider a "simmer".

SOURCE