New Orleans Restaurants

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bbq shrimp from mr bs

Chef McRaney says, “Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.”

She continues, “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 1½ pounds) with heads, unpeeled
½ cup Worcestershire sauce
2 Tbsp. fresh lemon juice (about 2 lemons)
2 tsp. ground black pepper
2 tsp. cracked black pepper
2 tsp. Creole seasoning
1 tsp. minced garlic
1½ cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black pepper, 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.

(Serves 2)

<em>Courtesy of Mr. B’s</em>

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4

We will be going to visit relatives in Texas this Christmas so I won’t be able to try any of these menus but I hope you will!

Below is a little history of Reveillon Dinners in New Orleans:

During the mid-1800’s, New Orleans’ Creole families celebrated the “Reveillon” (French for “awakening”) twice during the holidays. The first Reveillon came after Midnight Mass on Christmas Eve, when families returned from St. Louis Cathedral to break a daylong fast with an elaborate meal. New Year’s Eve brought another Reveillon, usually shared among several families. This more festive meal featured eggnog, fancy pastries, meringues, sugar sculptures, and crystallized fruits.

Today’s Reveillon is celebrated nightly during the Christmas season in restaurants throughout the city. Menus combine ageless Creole cuisine with more contemporary New Orleans dishes, but the spirit of the past remains. In fact, three of our Reveillon restaurants — Commander’s Palace, Galatoire’s, and Tujague’s — are more than 100 years old! So revel in nostalgia. Join us for the Reveillon — the authentic taste of Christmas New Orleans Style.

Participating restaurants include Cuvee (one of my favorites), Commander’s Palace, Antoine’s, Emeril’s Delmonico, Muriel’s at Jackson Square (we’ve gone there twice for Thanksgiving dinner) and many more.  Click here for links to all of the participating restaurants and full reveillon menus for each New Orleans restaurant.

Filed under New Orleans Restaurants, News by  #

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5

As the weather turns cold in New Orleans, it’s time to make some hearty, warm soups and stews. In New Orleans, this means bisques and gumbo! I will be adding several more recipes for these favorites ove the next few weeks.

Ingredients:
1 small onion, diced
1 small bell pepper, diced
1 stalk of celery
2 sticks of butter or margarine
½ tsp. red pepper
2 tsp. garlic powder
2 Tbsp. chicken base
1 lb. frozen corn
½ cup flour
1 pint whipping cream
1 lb. fresh claw crabmeat
½ gal. whole milk

Melt butter. Add corn, onion, bell pepper, and celery. Simmer for 10 minutes. Mix in flour, stirring constantly, until well blended. Add seasonings, whipping cream, and milk. Stir constantly. Simmer for approximately one hour until it thickens slightly. Thicken more with cornstarch. Remove from heat and add crabmeat.

(Serves 2-4)

Courtesy of Riverfront Restaurant

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