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Started By
Message
re: New Orleans Cookbooks.
Posted on 8/31/10 at 9:58 pm to JasonL79
Posted on 8/31/10 at 9:58 pm to JasonL79
quote:
Do they carry this at Barnes & Noble? Or do you have to order it online or get it in New Orleans?
It's out of print. You'll likely have to find it online and used.
The Junior League would do well to print that one, again, in my opinion. I'd buy a good number of them, new, to save for some of the younger generation as they embark on the pleasures of the kitchen.
0
Posted on 8/31/10 at 9:58 pm to bryso
You can find some great deals on cookbooks on occasion at Tuesday Morning in BR.
I have got some great deals there.
Oh and for a stuffed Mirliton recipe
Moms.. ate these things till I was sick of them.
STUFFED MIRLITON
4 mirlitons, sliced in half lengthwise
¾ lb shrimp, peeled, deveined, in ½ inch pieces,
½ cups onions, diced
¼ cup green bell pepper, diced
¼ cup celery, diced
¼ cup green onions, chopped
3 tbs parsley, minced
2 tbs olive oil
½ cup breadcrumbs plus enough to cover top mirlitons
2 table sp Parmesan
Salt, black pepper, red pepper to taste
Procedure:
Boil the mirlitons in lightly salted water until tender enough to scoop from shells. Drain and cool under tap water to room temperature. Scoop out pulp, but leave shells intact about 1/3 inch thick. Set aside to drain. Mash the pulp from the mirliton and set aside. . Preheat oven to 375 degrees. Sauté the onions, bell pepper, celery & garlic till wilted. Add the mirliton pulp. Cook for 5 minutes, Add salt, pepper and red pepper to taste then add parsley and green onions. Blend well. Add the shrimp and cook until just pink. Add breadcrumbs and blend well. Fill the reserved mirliton shells with the shrimp mixture to a raised, rounded shape. Top with remaining breadcrumbs and Parmesan cheese. Bake mirlitons for 15- 20 minutes or until the tops are nicely browned.
Substitute 1 lb ground meat, crabmeat, or crawfish tails for the shrimp for other variations to this dish.
I have got some great deals there.
Oh and for a stuffed Mirliton recipe
Moms.. ate these things till I was sick of them.
STUFFED MIRLITON
4 mirlitons, sliced in half lengthwise
¾ lb shrimp, peeled, deveined, in ½ inch pieces,
½ cups onions, diced
¼ cup green bell pepper, diced
¼ cup celery, diced
¼ cup green onions, chopped
3 tbs parsley, minced
2 tbs olive oil
½ cup breadcrumbs plus enough to cover top mirlitons
2 table sp Parmesan
Salt, black pepper, red pepper to taste
Procedure:
Boil the mirlitons in lightly salted water until tender enough to scoop from shells. Drain and cool under tap water to room temperature. Scoop out pulp, but leave shells intact about 1/3 inch thick. Set aside to drain. Mash the pulp from the mirliton and set aside. . Preheat oven to 375 degrees. Sauté the onions, bell pepper, celery & garlic till wilted. Add the mirliton pulp. Cook for 5 minutes, Add salt, pepper and red pepper to taste then add parsley and green onions. Blend well. Add the shrimp and cook until just pink. Add breadcrumbs and blend well. Fill the reserved mirliton shells with the shrimp mixture to a raised, rounded shape. Top with remaining breadcrumbs and Parmesan cheese. Bake mirlitons for 15- 20 minutes or until the tops are nicely browned.
Substitute 1 lb ground meat, crabmeat, or crawfish tails for the shrimp for other variations to this dish.
Posted on 8/31/10 at 10:04 pm to Kajungee
quote:
Oh and for a stuffed Mirliton recipe
That is my maid's recipe growing up. Seriously, that is some of the best food ever.
Posted on 8/31/10 at 10:17 pm to glassman
Stuffed mirlitons are great. I haven't made any in a while. I also like that mirliton soup from Le Parvenu. I've made it before and it worked out very well.
Posted on 8/31/10 at 10:17 pm to glassman
quote:
That is my maid's recipe growing up
Honestly, I that recipe may have come from my grandmothers maid in Opelousas..That old black woman could cook let me tell you. as a kid I'd watch everything she did, so one day I could cook like that... maybe one day
you want Mirliton Recipes, I got hundreds..
Dad used to grow them by the hundreds. We put up jars of Pickled Mirlitons by the dozens.
Here's another
Mirliton & Shrimp Casserole
6 Mirlition
1/4 butter
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
1/4 cup garlic
2 lb. 70-90 shrimp, peeled and de-veined
1/2 cup green onions
1/4 cup parsley
2 cups Italian breadcrumbs
Butter a large casserole and set aside.
Cut mirlition lengthwise and peel. Remove seed. boil in lightly salted water until fork tender. Drain and set aside. In a Dutch oven or large skillet, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic and saute 3-5 min. Add mirlitn and blend into meat mixture. Cook until mirlitonis well blended and meat is tender about 30 min. Add shrimp green onions and parsley. Cook until shrimp and pink and curled, 10 min. Season to taste with salt and pepper. Sprinkle in breadcrumbs, 1/4 cup at a time to pick up excess moisture. Do not make mixture to bready. season to taste, Place in casserole dish and top with remaining breadcrumbs and bake until heated thoroughly and lightly browed, about 15-20 min. Serve as side dish or entree.
Posted on 8/31/10 at 10:47 pm to Kajungee
quote:
I that recipe may have come from my grandmothers maid in Opelousas..That old black woman could cook let me tell you. as a kid I'd watch everything she did,
I learned at Jesse's knee. Best cook I have ever known or will ever know.
She is still alive in Houston(displaced by Katrina) and I will always love her.
Posted on 9/1/10 at 2:50 pm to glassman
2 others that deserve mention are "The New Orleans Cookbook" by Richard Collin and "From Woodstoves to Microwaves" which is a collection of recipes distributed over many years in fliers that came with the electric bill to customers of NOPSI and Entergy.
Edited to add:
And another one is "La Bouche Creole" by Leon Soniat.
Edited to add:
And another one is "La Bouche Creole" by Leon Soniat.
This post was edited on 9/1/10 at 2:53 pm
Posted on 9/1/10 at 3:01 pm to glassman
See next post please.
This post was edited on 9/1/10 at 3:04 pm
Posted on 9/1/10 at 3:02 pm to glassman
quote:You convinced me...I ordered it!
The Plantation Cookbook put out by the Junior League of New Orleans is my favorite BY FAR!!! I have two copies. The best crawfish etouffe recipe I have ever cooked/tasted/seen. Very long and tedious, but so worth it.
Posted on 9/1/10 at 3:05 pm to Kajungee
quote:
Mirliton & Shrimp Casserole
A staple at my house for Thanksgiving and Christmas.
Posted on 9/1/10 at 8:24 pm to glassman
Last time I read one of ya'lls cookbook threads it cost me a fortune on EBAY. I just had to have Front Door/Back Door.
Posted on 9/1/10 at 8:26 pm to RMac1
quote:
Last time I read one of ya'lls cookbook threads it cost me a fortune on EBAY
But, how was the food?
Posted on 9/1/10 at 8:40 pm to RMac1
quote:
I just had to have Front Door/Back Door.
Did you actually find this on ebay? How much was it?
Posted on 9/1/10 at 9:05 pm to Stadium Rat
I have not cooked any of the recipes yet. It is a way neat little cookbook. It took me forever to find one. I googled for months and checked EBAY and finally found one on EBAY. There were two or three of us wanting it really bad.
Posted on 9/1/10 at 9:24 pm to RMac1
The Jefferson Parish library has 2 copies, I think. I know they have one that can be checked out, because I did.
Posted on 9/1/10 at 9:28 pm to Stadium Rat
Stadium have you cooked any of the recipes?
Posted on 9/1/10 at 9:43 pm to RMac1
No, to tell you the truth, they didn't excite me much. The "Front Door" dishes seemed rather involved - OK for a restaurant kitchen, but too high falutin' for my style. And the few "Back Door" recipes didn't seem special - I remember the pecan pie and red beans, for example seemed like standard stuff.
Leruth really wasn't crazy about sharing recipes from what I gather, and those recipes could have been from his staff, not him.
Leruth really wasn't crazy about sharing recipes from what I gather, and those recipes could have been from his staff, not him.
Posted on 9/1/10 at 10:34 pm to LSUPHILLY72
quote:
You convinced me...I ordered it!
Good for you. You won't regret it.
When you get it, ask about the recipes of interest to you. It has some sleepers.
Posted on 9/1/10 at 10:41 pm to Gris Gris
quote:
Good for you. You won't regret it
Sigh.........
Posted on 9/1/10 at 10:51 pm to glassman
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