By Stacey Meyer
Notwithstanding heartfelt, Meyers culinary advisor to the dishes and artwork of her fatherland falls brief. A recipe tester and developer for Emeril Lagasse, Meyer relies too seriously on her personal recipes and, apart from a number of admirable exceptions (like Galatoires Oysters Rockefeller and Trout Meuniere Amandine), comprises too few vintage recipes from vintage eating places (perhaps such a lot lovely is the inclusion of only one gumbo recipe). nonetheless, gem stones do emerge, akin to Meyers Mini Crawfish Pies, Galatoires Shrimp Remoulade, l. a. Cote Brasseries Louisiana Oysters and Tequila Lime Granita, and Café Degass decadent signature crepes, full of mushrooms, asparagus and brandy-flamed crabmeat. different dishes are hit or miss directions for Smoked Duck Breast soreness Perdu with Fontina Cheese and Cane Syrup are all too short, and dishes like neighborhood Coffee-Cured beef Chop with candy Potato Gnocchi and Cedar-Smoked Tomato Puree are most likely top left to the pros. The artwork choice (generally paired one-to-one with recipes) is as diversified because the nutrients the result's a wildly asymmetric assortment that doesnt satisfy its promise.
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Additional resources for New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants
Repeat this process until all of the filling has been used. Any leftover phyllo dough may be refrozen. Bake for 12 to 15 minutes. Serves 6 to 8 Mini Crawfish Pies Recipe courtesy of Stacey Meyer. 1/4 cup canola oil 3/4 cup flour 1/2 cup minced green bell pepper 1/3 cup minced yellow onion 1-1/2 cups heavy cream 3/4 cup butter 3/4 cup thinly sliced scallions 2 cloves garlic, minced 1-1/2 pounds Louisiana crawfish tails, roughly chopped 1 tablespoon salt 3/4 teaspoon red pepper flakes 3/4 teaspoon black pepper 1 teaspoon filé powder 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon Paul Prudhomme’s Seafood Seasoning 24 mini tart shells (2-inch diameter) Preheat oven to 400 degrees.
In a medium sautée pan over medium heat, add the sesame oil; sweat the ginger, garlic, scallions, shallot, and lemon zest until very soft, about 3 to 4 minutes. Deglaze the pan with the lemon juice and Worcestershire sauce; add the and brown sugar. Season with black pepper and sambal (more may be added than called for depending on the amount of heat desired). Add the ketchup and sesame oil and cook for 10 to 15 minutes. In a heavy cast-iron skillet, heat half of the vegetable oil and add about half of the shrimp to the pan.
Mix well and serve in a cocktail glass. Garnish with a dash each of cinnamon and nutmeg. Serves 1 Marie Laveaux Recipe courtesy of Stacey Meyer. 3/4 ounce dark rum 3/4 ounce brandy 1/4 ounce Frangelico 1/4 ounce Kahlúa 1 cup cold brewed coffee 2 teaspoons brown sugar 2 tablespoons heavy cream 2 scoops crushed ice Combine all ingredients in a shaker or a blender and mix well. Pour into cocktail glasses and serve. Serves 2 Mango Mojito Recipe courtesy of Stacey Meyer. 1/2 lime, juiced 1 teaspoon superfine sugar Mint leaves to taste, plus one or two for garnish 1 tablespoon mango purée 1 scoop crushed ice 2 ounces light rum Soda water Place lime juice and sugar in a glass; stir to dissolve sugar.