by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
recipe from Breakfast at Brennan’s 1 pound butter 1 celery rib, finely chopped 2 bunches scallions, finely chopped 1 bunch parsley, finely chopped 3 tablespoons Worcestershire sauce 1 teaspoon Tabasco 1⁄2 to 3⁄4 cup Herbsaint or Pernod 11⁄4 cups seasoned bread...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Restaurant, New Orleans Ingredients: 1 large Idaho potato 1⁄4 cup (1⁄2 stick) butter 1 pound beef tenderloin, diced (beef tips can be substituted) 1⁄2 cup onion, finely chopped 1⁄2 cup celery, finely chopped 1⁄2 cup green bell pepper 2...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Ingredients: 8 salmon fillets, about 3 ounces each salt and black pepper 8 poached eggs 2 cups hollandaise sauce (see note*) Method: Preheat a grill or broiler. Season the salmon with salt and pepper, then grill or broil the fish until flaky and...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Brennan’s restaurant in New Orleans (8 servings) 1⁄2 c. (1 stick) butter 1 large onion 1⁄2 c. all-purpose flour 2 quarts beef stock 2 T. Worcestershire sauce 1 t. white pepper Salt to taste 2 tsp. eggshade or yellow food coloring (optional) 1⁄4 c. freshly grated...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA Ingredients: 1 c. light corn syrup 1⁄2 c. granulated white sugar 1⁄2 c. light brown sugar 3 eggs, lightly beaten 3 tbsp. melted butter 1 tsp. vanilla extract 1⁄4 tsp. lemon...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA 1 large eggplant 2 quarts Heavy whipping cream 1⁄2 lb. fresh backfin lump crabmeat 6 eggs 1 qrt. buttermilk 2 c. whole milk 6 c. corn flour 1⁄4 c. fresh chopped parsley 1⁄4 c....
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Jason Huguet of Steamboat Warehouse Restaurant Serves 4 Ingredients: 3 c. crabmeat 2 stalks of Celery 1 c. Onion 1/2 lb. real Butter (unsalted) 4 Egg Yolks 1 c. White Flour (sifted) 2 cans Evaporated Milk 1 t. Salt 1 t. Red Pepper 2 c. shredded cheddar...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Jumbo Gulf shrimp simmered in a rich Creole Herb Velouté with garlic toast points for dipping. For the Seasoning, mix: 1 t. salt 1/8 t. Oregano 1/4 t. Garlic 1/4 t. Black Pepper 1/8 t. Onion Powder 1/16 t. White Pepper 1/8 t. Paprika 1/16 t. Red Pepper 1/8 t. Thyme...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
“Makes 16” 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup ButtermilkHeat approximately 3 inches of pure vegetable oil to 350° F. in a deep pot. Meanwile, in a large bowl,...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Mama Redell of Vermillionville Ingredients: 1⁄4 c. cooking oil 2 lb. bag frozen okra 1/3 c. vinegar 1 1⁄2 c. stewed tomatoes with green chilies 2 medium onions, chopped 2 lbs. shrimp, seasoned to taste with salt, black pepper and cayenne 1 1⁄2...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Mama Redell of Vermilionville, Louisiana “Makes 16” 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup Buttermilk Heat approximately 3 inches of pure...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Ingredients: 1 lb. crawfish tails 3⁄4 to 1 c. butter 3⁄4 to 1 c. flour Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery) Seasoning to taste (salt, cayenne pepper and hot sauce) 4 – 6 c. water...
