restaurant recipes

4
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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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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1

For a special holiday treat, try this pecan pie spiked with bourbon and enriched with chocolate. The dough recipe is unusual in several ways. It is prepared with slightly softened butter and cool water instead of cold butter and ice water. The dough is not chilled before it is rolled out and it contains a touch of vinegar. The pie pan is also greased and floured. This is a superior crust to most.

chocolate bourbon pecan pie

Ingredients:
3 large eggs, plus 1 egg of any size
½ cup sugar
1 ½ tsp. kosher salt, divided
¼ cup Steen’s cane syrup
¾ cup plus 2 Tbsp. dark corn syrup
2 Tbsp. unsalted butter, melted and cooled
2 Tbsp. good quality bourbon whiskey, preferably Jim Beam (sour-mash whiskey is not recommended)
¼ lb. (1 stick) unsalted butter, plus butter for greasing pie pan
1 ¾ cup all-purpose flour, plus flour to dust pie pan and roll out dough
1 tsp. Steen’s cane vinegar or distilled white or apple cider vinegar
1/3 cup cool water
3 Tbsp. whole milk
2 cups pecan pieces or chopped pecans
1 cup good quality semi-sweet dark chocolate chips

Directions:
In a large mixing bowl, whisk together the 3 large eggs until frothy. Add the sugar and 1 tsp. kosher salt, whisking vigorously until the sugar is thoroughly dissolved. Whisk in the cane syrup, corn syrup, melted butter, and bourbon. Set this filling aside at room temperature.

Cut ¼ pound butter in ¼ inch cubes. Let the cubes soften at room temperature for 15 minutes. Meanwhile, generously butter a 10-inch metal pie pan about 1 ¼ inches, and dust with flour. Set aside.

Preheat oven to 325 degrees. Add the vinegar to 1/3 cup cool water. Gradually add the vinegar water to the flour, tossing lightly with your hand or a fork until blended in. Gently gather the mixture together to form a ball. If it doesn’t hold together, add another ½ Tbsp. of water at a time until the mixture is sufficiently damp to hold together, using as little water as possible. Shape the dough ball into a smooth 5-inch disk. With a floured rolling pin, roll out the dough on a lightly floured surface into a circle about 14 inches in diameter and 3/8 inch thick. Very lightly flour the dough, fold it in half, and carefully transfer to the prepared pie pan. Unfold the dough and gently fit it into the pan. With a small serrated knife, trim the excess dough flush with the outer rim of the pan, then pat the dough around the edge to neaten it. Chill the pie shell for three minutes to firm it slightly. Remove the pie shell from the refrigerator and crimp the edge.

In a small mixing bowl, whisk together the egg of any size and the milk, blending well. Brush a generous amount of this egg wash on the crimped edge with a pastry brush. Evenly scatter the pecans and chocolate chips over the bottom of the shell. Thoroughly stir the reserved filling, then slowly pour it over the pecans and chocolate chips. Use a finger tip to gently stir the filling to coat all the pecan bits and chocolate chips with filling and evenly distribute them within the filling.

Bake the pie on the middle shelf of the oven until the center feels firm and bounces back when gently pressed with your fingertips, and the crust is golden brown, about 1 hour. Transfer the pie to a metal rack to cool to room temperature, about one hour before serving.

Serving suggestions: The pie may be served at room temperature or warm. If made ahead, let the pie cool thoroughly, then cover it loosely and refrigerate overnight. To re-warm, briefly heat in a 300 degree oven. If using caramel sauce, drizzle about 1 Tbsp. of it around the edge of each dessert plate, and position a wedge of pie on the plate. If desired, top with vanilla ice cream or lightly sweetened whipped cream, and garnish with a mint leaf and a light sprinkle of powdered sugar on the pie and plate.

Optional accompaniments and garnishes:
about ½ cup caramel saucemint leave
slightly sweetened whipped cream
powdered sugar

(Serves 6-8)

<em>Courtesy of Ralph’s on the Park</em>

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