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We have curated a long list of recipes from some of the top chef's in New Orleans. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 98 recipes from the best restaurants in New Orleans. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in New Orleans

"Desire" Shrimp and Grits Recipe

Seafood
Serves 16
• 4 pounds Gulf shrimp, Peeled and deveined
• 1 pound Tasso, diced
• 2 tsp. Olive Oil
• 1 bunch Green Onions, Sliced
• 2 Tbs. Fresh Garlic, chopped
• 4 oz. White wine
• 2 Tbs. Creole Seasoning
• 1 c. Roasted Red Peppers, Peeled and Diced
• 1 qt. Heavy Cream
• To taste Kosher Salt
• 3 qt. Prepared Yellow Stone Ground Grits
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Bananas Foster

Desserts
Serves: 4
1/4 C Butter
1/2 t Cinnamon
1/4 C Dark Rum
4 Bananas, cut in half lengthwise, then halved
1 C Brown Sugar
1/2 C Banana Liqueur
4 Scoops Vanilla Ice Cream
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BARBECUED SHRIMP AND ROSEMARY BISCUITS

Seafood
4 to 6 Servings
2 lbs Medium Raw Shrimp in their Shells
1 T Emeril’s Original Essence
1/2 t Freshly Ground Black Pepper
1/4 c Barbecue Sauce Base, recipe below
1 T Vegetable Oil
12 Rosemary Biscuits, recipe below
1 c Heavy Cream
2 T Unsalted Butter, cut into pieces
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Beef Carpaccio with Tamari & Ginger Vinaigrette

Beef
• 1 Whole Beef Tenderloin
• 1 cup black pepper (ground)
• Canola Oil
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Bread Pudding Recipe

Bread, Desserts
• 1 loaf french bread cut into cubes
• 1 1/2 cups white chocolate chips
• 4 eggs, whole
• 1 quart heavy cream
• 1 cup granulated sugar
• 1/2 cup melted butter
• 2 cups sweetened condensed milk
• 1 vanilla bean
• 1 cup bourbon
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Crawfish Etouffee

Seafood
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Oyster Toulouse

Seafood
10-12 Oysters
• 10-12 Oysters
• 1/4 cup Tasso
• 1/4 cup smoked sausage
• 2 oz. white wine
• 1/2 tbsp. jalapeno
• 1/4 cup onion
• 1/4 cup bell pepper
• 1 tbsp. Chef''s Herb Mix
• 2 tbsp. garlic
• 2 tbsp. Italian bread crumbs
• 2 tbsp. Parmesan cheese
• 2 oz. Worcestershire
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Pepato Macaroni & Cheese

Pasta, Sides
This is a very easy and fast mac and cheese recipe, but it also has a lot of complexity. If you can''t find Pecorino Pepato, substitute another Pecorino and use a generous amount of fresh ground black pepper.
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AMERICAN KOBE FLAT IRON STEAK

Beef
6 Servings
Small Piquillo Peppers
3 c Lobster Meat, small dice (roughly 2 one pound lobsters)
3 c Shrimp, small dice
3/4 lb Cream Cheese
3 T Chives
1/2 lb Mascarpone Cheese
1/2 lb Goat Cheese
2 T Fresh Lemon Juice
1/2 c Dry Breadcrumbs
To Taste Salt and Freshly Ground Pepper
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ASIAN SEAFOOD MARTINI

Seafood
4 Servings
1 Jicama
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1 T Combined Mint and Cilantro, chopped
2 T Orange Juice
1/4 t Salt
1/4 t Cayenne Pepper
Juice of 1/2 Lemon
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BANANAS FOSTER FRENCH TOAST WITH CRISP

Breakfast
1 c Walnuts, toasted
1 c Confectioner’s Sugar
1 T Cinnamon
1/4 t Cayenne Pepper
3 T Granulated Sugar
1 qt Boiling Water
1 qt Peanut Oil
1/4 t Nutmeg
1/2 t Kosher Salt
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BARBECUE SAUCE BASE

Sauces
Makes about 1/2 cups
1 T Olive Oil
1/2 c Finely Chopped Yellow Onions
1 t Salt
1 t Coarsely Ground Black Pepper
3 Bay Leaves
1 T Minced Garlic
3 Lemons, peeled, white pith removed and quartered
1/2 c Dry White WIne
2 c Shrimp Stock
1 c Worcestershire Sauce
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Beef Wellington

Beef
2 Servings
1 lb Tenderloin Beef, center cut
1 lb Puff Pastry
3 oz Pork Paté
4 oz White Mushrooms
3 Dried Shallots
1/2 Small Onion
2 T Butter
1 T Oil
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BRAISED DOMESTIC LAMB SHANK IN GUINESS STOUT

Lamb
4 Servings
To taste Ground Fennel Seed
To taste Dried Thyme
To taste Course Ground Pepper
To taste Kosher Salt
Flour (enough to coat lamb shanks)
4 Domestic Lamb Shanks
Vegetable Oil
4 oz Slab Bacon, medium slice
4 Large Yellow Onions, julienned
1 Large Bulb of Fennel, julienned
3 12 oz. Bottles of Guiness
2 c Beef Stock
Bouquet of Garni of Fresh Thyme
2 Bay Leaves
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BREAD PUDDING SOUFFLÉ WITH WHISKEY SAUCE

Desserts
6 Servings
3/4 c Sugar
1 t Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 t Vanilla Extract
5 c New Orleans French Bread, 1” cubed (see note)
1/3 c Raisins
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Breaded Redfish with Shrimp, Fennel and Orange

Seafood
4 Servings
4 - 6 oz Portions Redfish
2 T Fresh Tarragon, chopped
1 Loaf Brioche
1 lb Unsalted Butter, clarified
2 T Butter, softened
1/2 lb Headless 16-20 ct. Shrimp
2 qt Water
1/4 c Salt
2 t Cayenne Pepper
2 c Orange Juice
3 whole Lemons
1/2 c Fennel Seed
2 qt Ice Water
1 c Olive Oil
1 1/3 c Rice Wine Vinegar
1 T Chives, chopped
1 bulb Fennel, shaved
2 Whole Oranges
3 Whole Eggs
3/4 c Salt
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BROWN SUGAR SHORTBREAD COOKIES

Desserts
12 Cookies
1/2 lb + 1 t (2 sticks) Unsalted Butter, at room temperature
1 c Packed Light Brown Sugar
2 c All-Purpose Flour
1/8 t Salt
1 T Granulated Sugar
1/4 t Ground Cinnamon
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BRUSCHETTA GAMBERETTO CAPRESE

Appetizers
Italian Sandwich Bread
Olive Oil with Garlic and Herbs
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CARAMELIZED GINGER DOUBLE LAMB CHOP WITH FUJI APPLE CHUTNEY

Lamb
4 Servings
8 Double Lamb Chops, Frenched (fat and gristle removed)
3 T Low Sodium Soy Sauce
1 T Dijon Mustard
1 T Vegetable Oil
2 T Japanese Unfiltered Sake
1/2 T Fresh Ground Black Pepper
1/2 t Lemon Zest
1 T Rosemary, chopped
2 t Sage, chopped
2/3 c Caramelized Ginger
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CAST IRON SEARED FILET MIGNON
On a Mirepoix of Louisiana Sweet and Yukon Gold Potato with Southern Comfort Cane Syrup Reduction

Beef
2 Servings
2 each 6 oz. Filet Mignon
T Diced French Shallots
3 oz Diced Sweet Potatoes
3 oz Diced Yukon Gold Potatoes
6 oz Southern Comfort
3 oz Steen Cane Syrup
3 oz Veal Demi Glaze
2 oz. Cooking Oil
To taste Salt and Pepper
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Catfish Pecan Meunière

Seafood
6 Servings
6 5 to 7 oz Catfish Fillets
3 C Roasted Pecans
2 C Seasoned Flour
3 Eggs
1/2 C Milk
6 T Creole Seasoning
2 oz Oil Blend
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CATFISH SMILIE
Fresh Filet of Catfish, topped with Shrimp, Seasoned with Spices, then Baked with White Wine & Butter. Served with Roasted Potatoes & a Vegetable Medley

Seafood
8 oz Catfish Tenderloin
1/4 lb Fresh Shrimp (medium; headless & peeled)
3 oz Light White Wine
1 c Milk
1 t Italian Seasoning
1 c Bread Crumbs
4 oz Romano Cheese
2 T Butter
1 Egg
1 t Chopped Green Onions
To taste Salt and Pepper
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CEDAR-PLANKED FISH WITH CITRUS HORSERADISH CRUST AND CITRUS BUTTER SAUCE

Seafood
4 Servings
1/2 lb Horseradish Root, peeled and grated
1 t Grated Orange Zest
1 t Grated Lemon Zest
1 t Grated Lime Zest
2 t Fresh Orange Juice
1 t Fresh Lemon Juice
1 t Fresh Lime Juice
1 T Chopped Fresh Cilantro
1 T Sugar
1/2 t Kosher Salt
4 8 oz Skinless Fillets, or drum, red spanner or Trout
2 t Emeril’s Original Essence or Creole Seasoning
2 t Olive Oil
4 10 inch Untreated Cedar Planks
Citrus Butter Sauce, recipe follows
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CELERIAC REMOULADE WITH BELGIAN ENDIVE AND PEPPERED SMOKED MACKEREL

Seafood
6 Servings
1 medium Bulb Celeriac (celery root) peeled, shredded with mandolin (or julienned), blanched and shocked with ice water, drained dry
1 Small Red Onion, minced
1 Shallot, minced
1 T Capers
1/8 t Cayenne Pepper
1 T Worcestershire Sauce
1 T Prepared Creole Mustard
1 t Tomato Catsup
1 c Homemade Mayonnaise (preferably)
Juice of 1 Lemon
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CHICKEN SALTIMBOCCA

Chicken
4 Servings
4 each 8 oz Free Range Chicken breasts, split, trimmed and slightly pounded
1/2 c Flour, seasoned with Kosher Salt and Fresh Ground Black Pepper
1/4 c Oil Blend, 80% Salad Oil and 20% Olive Oil
1 1/2 c Shiitake Mushrooms, sliced
3 T Shallots, fine diced
2 T Garlic, minced
2 T Fresh Sage, fine diced
1 T Kosher Salt and Fresh Ground Black Pepper
4 oz Imported Proscuitto, thinly sliced and julienne
8 oz Marsala Wine
4 oz Veal Glaze
2 oz Unsalted Butter, softened
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CHICORY COFFEE CREME BRULEES WITH BROWN SUGAR SHORTBREAD COOKIES

Desserts
6 Servings
1 1/2 c Heavy Cream
1 1/4 c Whole Milk
1/2 c + 3 t Sugar
4 T Instant Chicory Coffee or 2 tablespoons Instant Espresso Coffee
1/2 t Freshly Ground Black Pepper
7 Large Egg Yolks
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CHOCOLATE GRAND MARNIER SAUCE

Sauces
Makes about 2 cups
1 c Heavy Cream
1 T Butter
1/4 c Grand Marnier or other Orange-Flavored Liqeur
4 oz Semisweet Chocolate, finely chopped
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CLEAR ORANGE-CARAMEL SAUCE

Sauces
1 3/4 cups
1 1/2 c Sugar
1/2 c Water
1 T Grated Orange Zest
1 T Fresh Lemon Juice
3/4 c Fresh Orange Juice
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CORIANDER TUNA WITH AVOCADO-TOMATO RELISH

Appetizers
1 bunch Fresh Chopped Cilantro
1/4 c Soy Sauce
5 Minced Green Onions
Juice of 2 Fresh Limes
1 T Red Pepper Flakes
1/8 c Sesame Oil
1/4 c Olive Oil
1/4 c Rice Wine Vinegar
1/2 c Coriander Seed, fresh ground
2– 2 1/2 lb Sushi Grade Tuna Loin
Salt & White Pepper
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COURTYARD BREAD PUDDING

Desserts
8 or More Servings
3 c Milk
1 twenty four inch loaf of day-old French bread; cut into 1 1/2 to 2 inch cubes (12 cups bread cubes)
2/3 c Raisins
1/4 c Salted Butter, melted
4 Eggs
1 c Sugar
1/2 t Vanilla
1 t Cinnamon
3/4 t Ground Nutmeg
1/4 t Salt
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COWBOY STEAK

Beef
1 each 30 oz.Dry Aged Rib Eye
2 each Fingerling Potatoes, quartered
2 each Baby Beets, roasted
10 each Haricot Vert, cleaned and blanched
6 each Chanterelle Mushrooms
4 oz Veal Stock or Glace
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CRABMEAT IMPERIAL

Appetizers, Seafood
4 Servings
2 lbs Fresh Pickled Jumbo Lump Crabmeat
1 c Green Onions, chopped with bulbs and stems
1/4 c Pimentos, chopped
1 c Olive Oil
1/2 c Sliced Mushrooms
1/2 c Sherry Wine
1/4 c Chopped Parsley
To taste Salt
12 Toasted Bread Points - from French bread cut in lengths to a point (roast points should be approximately 4” in length)
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Crawfish Etouffe

Seafood
4 Servings
3 lbs Live Crawfish (blanched and peeled) or
1 lb Crawfish tail meat (with fat)
1 Large Yellow Onion (chopped finely)
1/2 Green Bell Pepper (chopped medium)
1/2 C Celery (chopped, medium)
1/2 C Green Onions (chopped finely)
2 Bay Leaves
1/4 C Parsley
Salt & Cayenne Pepper to Taste
8 oz Tomato Sauce
16 oz Crushed Tomatoes
2 Toes Garlic
2 C Seafood Stock
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CRAWFISH RAVIGOTE

Appetizers
8 Servings
1/2 c Homemade Mayonnaise
1/4 c Creole Mustard
1/2 T Capers, chopped
3/4 t Prepared Horseradish
1 each Hard-boiled Egg, chopped
2 each Green Onions (green parts only), thinly sliced
1 lb Crawfish
1/4 c Olive Oil
2 T Cane Vinegar
1 head Green Leaf Lettuce, sliced into very thin ribbons
1 each Carrots, julienne
1/4 small head Purple Cabbage, sliced thin
To taste Salt and Fresh Ground Pepper
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CREAMED SPINACH

Soups, Vegetables
8 - 10 Servings
1/4 lb Unsalted Butter
1/4 lb All-purpose Flour
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CREOLE CRAWFISH CHOWDER BY CHEF NICK GILE OF THE BOMBAY CLUB

Soups
1/2 c Salad Oil
1/2 lb Bacon, diced
1 c Andouille Sausage, cut in quarter moons
1 Large Onion, diced
3 Celery Stalks, diced
1 Large Carrot, diced
1 each Red and Green Peppers, diced
2 ears Corn, remove kernels from ears
1 T Tarragon,Thyme, Kosher Salt
1 1/2 T Garlic, minced
2 t Fresh Cracked Black Pepper
1 each Bay Leaves, 1 pinch Cayenne Pepper
1/2 c White Wine
1/4 c Worcestershire Sauce, 2 dashes Tabasco
1/2 gallon Shrimp Stock or Broth
1 c Blonde Roux
1 quart Heavy Cream
4 c Crawfish Tails, pre-cooked
3 each Russet Potatoes, cubed and par-boiled
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Croustillant of Roasted Foie Gras, Sauteed Langoustines, Candied Turnips and Oyster Vinaigrette

Duck
4 Servings
8 Baby Turnips, blanched and peeled
1 T Olive Oil
3 T Sherry Vinegar
pinch Salt
1 t Sugar
12 leaves Marjoram
4 Langoustines, large or gulf shrimp large
4 Braise Savoy Cabbage Leaf, dried
4 x 80 gr Foie Gras
1 T Balsamic Syrup
2 T Finely Chopped Chives
pinch Fleur de Sel
4 Oysters
2 T Olive Oil
1/2 Lime Juice
pinch Salt
pinch Cayenne Pepper
pinch Sugar
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Cuban Black Beans

Vegetables
8-10 servings
2 Small Bags of Black Beans, soaked overnight in large pot covered with water.
2 Green Peppers, sliced and minced
1 White Onion, sliced and minced
4 oz Olive Oil
3 oz Bacon or Salted Pork
2 oz White Sugar
2 oz White Salt
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Curried Vegetables

Sides, Vegetables
10 Servings
2 Yellow Squash
2 Zucchini
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
1 Eggplant
1 Onion
1 t Garlic (finely chopped)
1 t Ginger (chopped)
3 t Curry Powder
1 Cinnamon Stick
1 C Coconut Milk
1/2 C Tomato Paste
1 C Heavy Cream
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DEVILED STUFFED CRAB
Served on local squash & Amite tomato ratatouille, drizzled with Creole meunière

Seafood
4 - 6 Servings
1/2 lb Unsalted Butter
1 t Garlic, minced
2 stalks Celery, chopped
1/4 c Bell Pepper, chopped
1/4 c Yellow Onion, chopped
1 t Dried Thyme
1 lb Blue Crab Claw Meat
1/4 bunch Green Onion, chopped
2 T Romano Cheese
1/2 c Fresh French Breadcrumbs
1 T Creole Seasoning
Chopped Parsley and Lemon Slices for Garnish
Cleaned Crab Shells
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Duck Gumbo

Duck, Soups
8 oz Dark Roux
2 Red Bell Peppers, medium dice
2 Green Peppers, medium dice
3 Ribs Celery, medium dice
3 Medium Onions, medium dice
1 Bunch Parsley, chopped fine
2 Bunches Green Onions (Scallion) thinly sliced
1 lb Smoked, Grilled Andouille, cut into 1/4 moons
1/2 C Minced Garlic
1 gal Dark Duck or Chix Stox
1/2 C Pierre Ferrand, Pineau des Charentes
1/4 C Gumbo File'
1 lb Duck Confit
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EGGPLANT SHRIMP AND CRABMEAT ETOUFFEE

Seafood
4 Servings
4 Medium Eggplants, peeled and cut into pieces
1 c Chopped Yellow Onion
1/2 c Chopped Bell Pepper
1/4 c Chopped Celery
2 T Chopped Celery
2 T Chopped Garlic
1/2 c Chopped Parsley
1/4 lb Margarine
1 1/2 lb Peeled Shrimp (90-110)
1 lb Fresh Picked Jumbo Lump Crabmeat
To taste Salt and Pepper
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EMERIL’S LEMON BUTTER SAUCE

Sauces
1 1/2 cups
1 c Dry White Wine
3 Lemons, peeled and quartered
1 T Minced Shallots
1 T Minced Garlic
1/2 c Heavy Cream
1/2 lb (2 sticks) Cold Unsalted Butter, cut into pieces
1 t Salt
1/8 t Freshly Ground Black Pepper
1 T Finely Chopped Fresh Parsley
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FILET DE POISSON LOUISIANE

Seafood
2 Servings
2 Filet of White Fish
(Flounder, Puppy Drum,Trout) 1/4 lb+1 T Butter
1 T Oil
1 Banana, cut in half lengthwise
1 Red Bell Pepper, diced
1 Tomato, diced
2 pinches Parsley, chopped
2 Lemons
To taste Salt and Pepper
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FRENCHMEN SCALLOPS

Seafood
6 Jumbo Sea Scallops
2 T Minced Garlic
1/3 Stick Butter
1 T Hondasbi (Japanese Fish Stock)
Cornstarch
3 T Vegetable Oil
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GINGER GAIGE

Seafood
Snapper Filet
Crawfish Tails
Mushrooms
Shallots
Pimentos
Butter
Lemon
Creole Seasoning
Flour
Eggwash
Breadcrumbs
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GNOCCHI

Soups
2.5 lbs Yukon Gold Potatoes, peeled and quartered
5 each Egg Yolks
3.4 oz Butter
7 oz All Purpose Flour
Salt,White Pepper
dash Fresh Grated Nutmeg
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Grilled Beets With Goat's Cheese And Walnuts

Appetizers, Vegetables
4-6 Servings
6 Large Whole Beets
1/2 lb Goats Cheese (soft)
1 1/4 C Walnuts
1/4 C Chives (cut into match sticks)
1/2 Stick of Butter
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GRILLED VEAL LOIN MEDALLIONS WITH CHANTERELLE AND LOBSTER MUSHROOM POTATO GALETTE AND CALVADOS VEAL REDUCTION

Veal
4 - 4 oz Veal Loin Medallions
To taste Salt and Freshly Ground Pepper
2 T Unsalted Butter
6-8 Chives,minced
2 c Mixed Baby Vegetables, blanched
1 T Extra Virgin Olive Oil
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HOUSE FILET

Beef
Serves: 1
6 oz Creamed Spinach
4 oz Pontalba Potatoes
1 ea 8 oz Filet, cooked to temperature
1 1/2 oz Béarnaise Sauce*
5 ea P&J Oysters, fresh and fried golden brown
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Italian Olive Salad for Muffaletta

Condiment, Sides
• 1 cup pimiento-stuffed queen olives, chopped
• 1/3 cup canned artichoke hearts, drained and coarsely chopped
• ½ cup canned chickpeas, drained and coarsely chopped
• ¼ cup cocktail onions, drained and coarsely chopped
• ½ cup pickled vegetables, drained and coarsely chopped
• 1 Tablespoon capers, drained
• ¼ cup green pepper, finely chopped
• ½ teaspoon garlic, minced
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J.K.’S CHOCOLATE SOUFFLÉS WITH CHOCOLATE-GRAND MARNIER SAUCE

Desserts
4 Servings
2 t Unsalted Butter, at room temperature
1/2 c Sugar
8 oz Semisweet Chocolate, finely chopped
4 Large Egg Whites
3 Large Egg Yolks
1/2 c Grand Marnier or other Orange-Flavored Liqueur
Confectioners’ Sugar, garnish
One-half Recipe Chocolate Grand Marnier Sauce
recipe follows
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JUMBO LUMP CRAB AND MANGO STUFFED ARTICHOKE LEAVES WITH CITRUS DIJON DRESSING AND MICROGREENS

Appetizers, Seafood
2 Fresh Artichokes
1 Ripe Mango
1 lb Jumbo Lump Crabmeat, picked
1 T Red Pepper, finely diced
1 T Yellow Pepper, finely diced
1 t Jalapeno Pepper, finely diced
1/4 c Fresh Cilantro, chopped
1 Lemon, zested and juiced
1 Lime, zested and juiced
1 Orange, zested and juiced
2 T Dijon Mustard
1 c Olive Oil
1/4 c Rice Wine Vinegar
2 T Sugar
1 T Fresh Chives, chopped
1 oz Microgreens
Salt and Pepper
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LEMON CHICKEN

Chicken
3 pieces Boneless Chicken Breast
1 Juice of 1 Lemon (save peel)
1 t Dry Sherry
1 1/2 T Sugar
1/4 t Salt
1 T Vinegar
1/2 c Water
2 t Cornstarch (mixed w/2 tablespoons water)
1/2 T Oil
1/2 t Minced Garlic
1/2 t Hot Pepper Oil
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Louisiana Cioppino

Seafood
6 Servings
1/4 C Olive Oil
1 Large Sliced Onion
2 Leeks, chopped
3 Stalks Celery, chopped
1 qt Clear Fish Stock
1 t Saffron
3 Bay Leaves
1 sprig Fresh Thyme
1 t Cayenne Pepper
1 t Black Pepper
2 t Salt
1 1/2 C Peeled Tomatoes, chopped
1/2 T Chopped Garlic
1 T Chopped Parsley
1 T Pernod
1 Fennel Bulb, sliced thin
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LOUISIANA GROUPER WITH CHEDDAR HOMINY CAKE AND AVOCADO,TOMATO, PINEAPPLE RELISH

Seafood
6 Servings
1 Small Red Onion, diced
2 Ribs of Celery, diced
1 Red Bell Pepper, diced
1/2 Fresh Pineapple, peeled, cored, grilled, then diced
1 clove Garlic, very finely diced
3 Medium Sized Roma Tomatoes, diced
1 Large Haas Avocado, diced prior to serving
Juice of 1 Lemon
Juice of 2 Limes
1/2 c Extra Virgin Olive Oil
2-4 t TABASCO Pepper Sauce
To taste Salt and Pepper
1/2 t Fresh Tarragon, finely minced
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MASHED SWEET POTATOES WITH BANANAS AND VANILLA

Potatoes, Soups
3 lb Sweet Potatoes, peeled cut 2" cubes
3 Ripe Bananas, peeled and sliced
1 c Heavy Cream
1 Small Vanilla Bean, split and scraped
1/4 c Honey
1/2 c Light Brown Sugar
3 T Freshly Squeezed Orange Juice
3 t Salt
1 T Maker's Mark Bourbon
1 T Soft Butter
2 qts Water
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MOORISH PORK WITH HORSERADISH SOUR CREAM

Pork
4 to 6 Servings
2 Pork Tenderloins, (approx 2 lbs. Each)
6 to 8 Skewers
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MUFFULETTA SALAD

Soups
Ham
Mortadella
Cotto Salami
Genoe Salami
Provolone Cheese
Mozzarella Cheese
Mixed Baby Greens
Muffuletta Olive Dressing
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NABEYAKI UDON NOODLE SOUP (SEAFOOD)

Soups
1 pack Udon (available at Asian Grocery Stores)
1 1/2 oz Soy Sauce
1 1/2 oz Mirin (Sweet Sake)
1 t Hondashi (Japanese Fish Stock)
Slices of Napa Cabbage, Carrots,Mushroom and Zucchini
6 Bay Scallops
6 Sashimi Slices of Whitefish (Grouper, Snapper or Trout)
2 Peeled Shrimp
2 Pieces of Crabstick
1 Egg
20 oz Water
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NAPOLEON DU CRABE

Appetizers
4 Servings
8 oz Jumbo Crab Meat
4 oz Spinach
2 oz Shallots
10 oz Tomato (5x6)
4 T Olive Oil
1/2 oz Peeled Garlic,Thyme, and Bay Leaf
2 T Balsamic Vinegar, Salt & Pepper
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NEW ORLEANS BBQ SHRIMP SHORTCAKE

Seafood
4 Servings
2 lb Jumbo Shrimp, unpeeled or deheaded
1 oz Olive Oil
6 cloves Garlic, minced
1 T Chopped Rosemary
1 Bay Leaf
4 oz Shrimp Stock
4 oz Abita Amber Beer
Juice of One Lemon
1oz Lea and Perrins
2 t Tabasco
Salt and Pepper
1/4 lb Unsalted Butter
1 loaf French Bread
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OYSTER PAN ROAST

Seafood
4 Servings
4 pieces French Bread, 2-3 inch slices cut on a bias
1 T Butter, softened
4 T Breadcrumbs
2 T Freshly Grated Parmesan Cheese
1 qt Heavy Cream
1 T Fresh Rosemary, minced
1 T Shallots, minced
20 each P & J Oysters
1 T Parsley, finely chopped for garnish
4 sprigs Fresh Rosemary
To taste Salt and White Pepper
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OYSTER STUFFED ARTICHOKE BOTTOMS

Seafood
6 Servings
18 Artichoke Bottoms (about 4 cans or jars)
1 Pine Shucked Oysters
1 c Japanese Bread Crumbs (Panko)
1/4 lb Pancetta (diced)
1/4 lb Butter
1/4 c Finely Diced Yellow Onion
2 T Finedly Diced Celery
2 T Finely Diced Red Bell Pepper
2 T Finely Diced Green Bell Pepper
1 t Minced Garlic
1 c Lemon Tabasco Beurre Blanc (recipe follows)
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OYSTERS BENEDICT

Breakfast, Seafood
English Muffin
Poached Egg
Oyster
Hollandaise Sauce
Eggwash
Seasoned Corn Flour
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OYSTERS BIENVILLE

Seafood
1 lb Chopped Onion
1/2 lb Chopped Bell Pepper
1/4 c Chopped Parsley
1/4 c Chopped Green Onions
2 c Chopped Mushrooms
2 c Fresh Raw Oysters
2 lbs Shrimp
1/2 c Flour
1 gallon Cream or Milk
1 c Sherry or Wine
2 T White Pepper
1/8 c Chicken Base
1/8 c Butter
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OYSTERS EDWARD

Seafood
2 T Butter
4 Medium Ripe Tomatoes, seeded and minced
(use Creole tomatoes if available)
1 lb Tasso, minced (see note below)
1 1/2 c Heavy Cream
36 Oysters in their shells
1 or 1 1/2 c Corn Flour
Oil for deep frying
1 c Sour Cream
Salt and Black Pepper
Fresh Parsley, chopped for garnish
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Oysters Giovanni

Seafood
2 doz Fresh Oysters
1 C Corn Flour
1 pinch Granulated Garlic
1 pinch Tony's Seasoning
2 C Peanut Oil (enough to fry oyster in)
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PAN-SEARED BRANZINO WITH GULF SHRIMP, ROASTED ONIONS AND FENNEL AND EMERIL’S LEMON BUTTER SAUCE

Seafood
4 Servings
1 Medium Red Onion (about 10 ounces), peeled, ends trimmed and cut into 6 thick rings
1 Fennel Bulb (about 18 ounces), cut in half and then cut into 1/2 inch x 1 1/2 inch strips
6 T Extra Virgin Olive Oil
3/4 t Salt
1/4 t Freshly Ground Black Pepper
4 4 oz Branzino Fillets, skins on, scaled
1/2 c All-Purpose Flour
12 Large Shrimp, peeled and deveined
4 oz Baby Pea Shoots or Watercress, rinsed and dried
One-half recipe Emeril’s Lemon Butter Sauce
(recipe follows)
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PAN-SEARED PRIME BEEF WITH LOUISIANA CRAWFISH RAGOÛT

Beef
4 Servings
4 each Prime Beef Medallions (about 4 oz each)
1 T Garlic, chopped
1/4 c Olive Oil
1/2 c White Onion, chopped
1 each Red Pepper, chopped
1/2 lb Louisiana Crawfish Tails
1/2 c Chicken Stock
2 T Fresh Thyme
4 oz Butter, chopped and chilled
1 bunch Green Onions, finely chopped
To taste Kosher Salt, Cracked Black Pepper and Creole Seasoning
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PANEED EGGS AND TOMATO PROVENCAL

Breakfast
4 Servings
4 Poached Eggs, breaded
2 oz Peanut Oil
1 T Unsalted Butter
1 Red Pepper, julienne
1 Yellow Pepper, julienne
1/2 Yellow Onion, julienne
1/4 lb Serrano Ham, julienne
1 Garlic Clove Crushed
1/2 Large tomato, julienne
1 T Fresh Basil, julienne
1/2 c Veal Demi Glace
1/4 c Tomato Fondue
12 oz Cooked Grits
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PARMESAN CRUSTED BREAST OF CHICKEN OVER CREAMED SPINACH

Chicken
2 Boxes Frozen Chopped Spinach, defrosted & strained well
2 c Heavy Cream
2 T Sambuca Liqueur
1 c Parmesan Cheese
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PESTO CRUSTED RAINBOW TROUT

Seafood
2 each North American Rainbow Trout Filets
1 t Magic Seasoning Blends Seafood Seasoning
2 T Pesto
1 T Olive Oil
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POACHED OYSTERS IN A FENNEL, SAFFRON CREAM BROTH

Seafood
8 Servings
2 bulbs Fresh Fennel
1 qt Fish Stock
1 qt Heavy Cream
1 T Chopped Garlic
1 pinch Saffron
1 shot Herbsaint
1 qt Shucked or unshucked (better oysters)
To taste Honey
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POT STICKERS

Appetizers
2 c Ground Turkey (or 1 cup ground turkey and 1 cup small bay shrimp)
2 c Finely Chopped Bok Choy (blanch whole stock, white and green parts, finely chop; then squeese out excess water in cheese cloth)
1 T Minced Ginger
1 T Minced White Part of Green Onion (save green part)
2 Egg Whites
1/2 t White Pepper
1 t Salt
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POTATO GNOCCHI WITH SAGE BROWN BUTTER AND PARMIGIANO CREAM

Soups
6 - 10 Servings
2-4 Whole Idaho Russet Potatoes
2 Whole Eggs
1 c Grated Parmigiano
2 c All Purpose Flour
1/2 c Whole or Chopped Fresh Sage
1 stick Whole Unsalted Butter
2 cloves Garlic, chopped
1/2 qt Heavy Whipping Cream
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RED SNAPPER WITH BASIL

Seafood
4 Servings
4 Red Snapper Fillets, 8-10 oz. each
Fish Marinade
1/4 c Vegetable Oil
3 T Extra Virgin Olive Oil
3 T Chopped Onion
2 t Chopped Garlic
1/2 c Fresh Tomatoes, peeled, seeds removed and cut into small cubes
2/3 c Dry White Wine
1/2 c Fish Stock
1 T Small Capers
1 t Lemon Juice
1/4 t Worcestershire Sauce
1/4 c Sliced Fresh Mushrooms
4 T Fresh Basil Leaves, chopped
1 T Italian Parsley, chopped
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REDFISH JAMIE

Seafood
1/4 c + 2 T Butter
1 1/2 t Minced Garlic
2 c Sliced Mushrooms
2 t Paprika
1/4 c Tomato Paste
2 T All Purpose Flour plus extra for dredging
1 c Sliced Scallions
1 1/2 t Worcestershire Sauce
1 1/2 c Chicken Stock (see recipe)
2 t Chopped Fresh Parsley
1/4 c Burgundy Wine
4 Redfish Fillets 3 to 4 ounces each (drum or trout can be substituted)
1 lb Lump Crabmeat, picked over to remove any shell and cartilage
Salt and White Pepper
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RICE CRACKERS

Appetizers
8 Servings
2 c Jasmine Rice
4 c Water
Vegetable Oil for frying and greasing
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ROSEMARY BISCUITS

Bread
Makes about 12 mini-biscuits
1 c All Purpose Flour
1 t Baking Powder
1/8 t Baking Soda
1/2 t Salt
3 T Unsalted Butter
1/2 to 3/4 c Buttermilk
1 T Minced Fresh Rosemary
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SAUTÉED SEAFOOD PLATTER
Gulf of Mexico Fish, Shrimp and Rib Room’s Crab Cake Finished with Sauce Meunière and Wilted Spinach

Seafood
1 4 oz Fish Fillet (preferably Speckled Trout, Redfish or Red Snapper or use your favorite)
1 6 oz Rib Room Crab Cake (recipes follows)
3 10/15 ct Shrimp
4 oz Meunière Sauce (recipe follows)
6 oz Wilted Baby Spinach
1 oz Chopped Garlic
1 1/2 oz Chopped Parsley
4 oz Flour (seasoned to taste)
6 oz Clarified Butter
4 oz Fine Bread Crumbs
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SEAFOOD GUMBO

Seafood, Soups
2 lbs Chopped Onion
2 lbs Chopped Celery
1 lb Chopped Bell Pepper
1/2 Large Can Tomato Paste
2 gallons Chicken Stock
4 T Chicken Base
3 lbs Crabs
3 lbs Shrimp
1 Large Can Crushed Tomatoes
2 T Garlic Powder
2 T White Pepper
4 Bay Leaves
2 lbs Oregano
1/2 c Flour
1/4 c Peanut Oil
2 lbs Okra
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SEAFOOD ORLEANS OMELET

Breakfast, Seafood
4 Individual Omelets
3 oz Butter
1/2 c Red Onions, julienne
1/2 c Red Bell Peppers, julienne
1/2 c Green Bell Peppers, julienne
1 T Garlic, minced
1/2 b 31-35 ct. Shrimp, peeled and de-veined
3 oz Sherry
1/2 lb Crawfish Tails
1/2 b Jumbo Lump Crabmeat
2 t Creole Seasoning
1 c Heavy Cream
1/4 c Green Onions, tops only sliced thin
1 T Parsley, chopped fine
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SHRIMP COGNAC AND ANDOUILLE STONE GROUND GRITS

Seafood
4 Portions
2 oz Clarified Butter
2 T Garlic – minced
1 c Leeks – cut into 1/2” half-moons
and rinsed very well
1 lb Fresh Gulf Shrimp
1 T Creole Seasoning
2 c Chopped Forest Mushrooms – chanterelles, Morels and Oyster Mushrooms
1 c Tomatoes – peeled, deseeded and diced small
4 oz Hennessy Cognac (or your favorite)
4 oz Reduced Shrimp Stock
3 oz Veal Stock
3 T Butter
2 T Chopped Fresh Thyme
To taste Kosher Salt and Freshly Ground Black Pepper
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SHRIMP CREOLE

Seafood, Soups
15 Servinds
3 lbs Small Peeled Shrimp
2 bunches Green Onions (chopped medium fine)
2 Yellow Onions (chopped medium)
1 1/2 Bell Peppers (chopped medium)
1 T Cayenne Pepper
1 1/2 ribs Celery (chopped medium)
1 oz Italian Seasonings
1 oz Leaf Thyme
2 oz Parsley
1 oz Salt
1/2 oz Celery Salt
2 c Chicken Stock
1/2 oz Chopped Garlic
1 28 oz Can Whole Tomatoes (chopped in quarters )
1 10 oz Can Crushed Tomatoes
Roux ( Peanut Butter Color )
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SNAPPER JACK

Seafood
2 Servings
4 oz Butter
1 oz Garlic
2 oz Green Shallots
1 oz Fresh Basil
1 t Chef’s Special
Seasoning
4 Fresh Mushrooms
1/2 lb Crabmeat
1/2 lb Crabclaw Meat
12 Large Shrimp
1/2 lb Crawfish Tails
2 Pieces Redfish, 6 to 8 ounces each
8 oz Angel Hair Pasta
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Sweet Fig Vinaigrette

Condiment
6 large garlic cloves, left unpeeled
cup plus 1 tsp. olive oil (separate)
cup drained whole Celeste Fig* preserves, reserving 1 tbsp. syrup
2 tbsp. white balsamic vinegar
1 tsp. chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. black pepper

*If Celeste Fig preserves are unavailable, substitute other fig preserves and omit the syrup 2 tbsp. chopped scallion
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TABASCO LEMON BEURRE BLANC

Sauces
2 Cups
2 T Minced Shallot
1/2 c White Wine
3 T Lemon Juice
1 T Cider Vinegar
1/2 T Tabasco Brand Pepper Sauce
4 T Heavy Cream
1/4 lb Unsalted Butter (softend slightly)
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Terrine of Smoked Hudson Valley Foie Gras

Seafood
12 Servings
1 1/2 lb Fresh Hudson Valley Foie Gras
1 T Salt
1/2 t White Pepper
2 Dash Fresh Grated Nutmeg
1 Shot Armagnac
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Tomato-Bleu Cheese Napoleon

Appetizers
One Serving
2 Slices Tomato (Creole or vine ripe), 1/2 inch thick
1 oz Red Onion, shaved
1 oz Leaf Lettuce, Chiffonade
2 oz Maytag Bleu Cheese, crumbled
1 1/2 oz Remoulade dressing
1 ea Crouton, cut on a bias 3-4 inches, toasted
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TUNA POKE

Seafood
6 to 8 Servings
2 lbs Raw Tuna Loin
3 T Sesame Oil
3 T Soy Sauce
1 t Ginger (Grated)
4 oz Seaweed Salad
1 oz Hot Sauce
1 each English Cucumber
To taste Sea Salt
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VEAL AUGIE

Veal
8 Slices Baby White Veal
Egg Wash
1 c Seasoned Bread Crumbs
2 lbs Lump Crabmeat
1 lb Chopped Mushrooms
1 c Chopped Shallots
Chopped Red Pimento
To taste Salt and Pepper
Light White Wine
Hollandaise Sauce
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VEAL CHOP STUFFED WITH CHEESE AND HAM

Veal
4 Servings
4 oz Fontina Cheese
4 slices Prosciutto
4 Baby White Veal Chops, 10-12 oz. each including bone
sprinkles Salt, Pepper and Flour
2 Eggs, beaten
Salt and Pepper
1 c Bread Crumbs
1/3 c Olive Oil
1 T Flour
1 T Chopped Onions
1 t Chopped Garlic
1/3 c Butter
16 Medium Mushrooms, sliced
1 c Dry White WIne
1 c Demi-Glace Sauce
2 c Whipping Cream
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VEAL MARSALA

Veal
2 Servings`
4 Medallions Provimi Veal
2 T Butter
4 oz Flour
1/2 c Beef Stock
3 oz Imported Sweet Marsala Wine
1/2 lb Fresh Mushrooms
1/4 c Green Onions
1 lb Fettuccini
pinch Salt and Pepper
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VELVET CHOCOLATE TORTE WITH CLEAR ORANGE-CARAMEL SAUCE

Desserts
Makes one 10-inch torte, 12 servings
3/4 c Walnuts
3/4 c Pecans
1/4 c Light Brown Sugar
6 T Unsalted Butter, melted
12 oz Semi-Sweet Chocolate
4 Large Egg Whites
3/4 c Confectioners' Sugar
1 t Vanilla
1 1/2 c Cold Heavy Cream
2 T Kahlua,Tia Maria or other coffee-flavored liqueur
One recipe Orange-Caramel Sauce
(recipe follows)
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VINCENT’S EGGPLANT SANDWICH

Appetizers
Makes 4
2 Eggplants, peeled
1 c Flour
1 c Seasoned Bread Crumbs
2 Eggs,beaten; add a dash of milk to make eggwash
cooking oil
4 Links Italian Sausage, cooked and crumbled
12-16 Fresh Basil Leaves
2 Ripe Tomatoes, sliced (sandwich style)
1 lb Buffalo Mozzarella
2 c Red Sauce
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White Chocolate Bread Pudding

Desserts
12 Servings
6 C Whipping Cream
2 C Milk
1 C Sugar
20 oz White Chocolate (broken into small pieces)
4 Whole Eggs
15 Egg Yolks
24" Loaf French Bread (use stale bread or slice the bread then dry in a 275 degree oven)

Ingredients for White Chocolate Sauce:
8 oz White Chocolate (broken into small pieces)
1/2 C Whipping Cream
1 oz Dark Chocolate for garnish-grate chocolate & sprinkle on each serving
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WHOLE ROASTED B-LINE SNAPPER WITH MIDORI MANGO SLAW AND CARAMELIZED BANANA

Seafood
2 Ripe Mangos
1/2 Ripe Cantalope
1/2 Ripe Honeydew
1 T Chopped Mint
2 T Chopped Cilantro
2 T Honey
1/2 c Seasoned Rice Vinegar
1/4 t Thai Chili Paste
2 oz Midori Melon Liquer
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