One of my taste guidelines is that poultry and seafood don't work well together. But every rule has its exceptions and this is one of them. Chef Kevin Gownley produced this for the annual Christmas dinner at the Sazerac back in 1990 and I've been making it at home and for special dinners ever since. It's as delicious as it is elegant.
In the days of Dickens grand feasts like this, one would end with what was called the savory - a single bite of something smoky and salty. The classic savory is this dish which ends our Yule Feast with the same great local seafood we began it with: oysters.
"This is a layered antipasto. so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!" Original recipe yield: 1 party platter.
Here's an old, funky dish that you see only at parties. Strange thing is, it's pretty good. It's also extremely easy to serve, because you make them ahead of time and chill them.
The perfect time to make this dish is April and early May, when both crawfish and asparagus are excellent and inexpensive. The flavor blend, enriched by the hollandaise, is remarkable.
Instead of the same-old-same-old vegetable tray, try this version. Get pencil-thin asparagus and tender green beans, known as haricot verts, or at least small regular green beans. Courtesy of Louisiana Cookin' Magazine.
We stayed at Asphodel Plantation near St. Francisville once and. like most people who dine in Asphodel's restaurant. were intrigued by the bread they served. I've had many requests for the recipe for years. but the Asphodel people said it was a secret. Now here I find a typewritten sheet that purports to give the recipe. I tried it and it does taste exactly like what I remember--which was a sort of a biscuit. but breadier. It turns out that it is in fact a shortening bread. one that does not require kneading. This recipe calls for using Pioneer Biscuit Mix. but I don't go down that road. Here's my recipe using more basic ingredients.
"My Mum always made these tasty and easy to make appetizers on Christmas morning. We would snack on them while opening presents and it would make the wait for the big Christmas dinner much easier. You will need toothpicks for this recipe. " Original recipe yield: 2 dozen.
This is an old recipe I observed at Commander's Palace when Emeril Lagasse was still in the kitchen there. I thought it would be an offbeat and delicious idea for the Fourth. if you can find a duck.
Serve the tenderloin with mini assorted buns and condiments such as sour cream mixed with horseradish, a mustard and mayonnaise mixture, and thinly sliced red onions. Courtesy of Louisiana Cookin' Magazine.
The idea of adding beer to a frying batter is to make it puff up a bit--not to mention lend the interesting flavor of beer to a snack you might be drinking beer with anyway. The Crescent City Brewhouse makes its own beer in house and uses a lot of it in its cooking. This shows up to good effect in the fried onion rings thick and crusty. The sauce is good too.
Full of incredible flavors with the mixture of tomatoes, black beans, avocado and corn. You will find yourself making this quick appetizer any time you need a dip. From Holly Clegg’s Trim & Terrific. Courtesy of Louisiana Cookin' Magazine.
