Prep Time: 45 Minutes Yields: 1½ Cups Comment: This fresh and flavorful vinaigrette is perfect for those hot summer days. Try using it as a topping on grilled meats or enjoy it tossed with crisp saladMore >>
This fresh and flavorful vinaigrette is perfect for those hot summer days. Try using it as a topping on grilled meats or enjoy it tossed with crisp salad greens.More >>
Prep Time: 30 Minutes Yields: 6 Servings Ingredients: 3 roasted red bell peppers ¾ cup heavy whipping cream 1 tsp paprika ½ cup grated Parmesan cheese salt and cayenne pepper to taste granulated garlicMore >>
Prep Time: 30 Minutes Yields: 6 Servings Ingredients: 3 roasted red bell peppers ¾ cup heavy whipping cream 1 tsp paprika ½ cup grated Parmesan cheese salt and cayenne pepper to taste granulated garlicMore >>
Prep Time: 15 Minutes Yields: 1 Cup Comment: This sauce is excellent over grilled, broiled or poached fish. I especially love it over grilled salmon or flounder. Ingredients: 8 ounces unsalted butter,More >>
Prep Time: 15 Minutes Yields: 1 Cup Comment: This sauce is excellent over grilled, broiled or poached fish. I especially love it over grilled salmon or flounder. Ingredients: 8 ounces unsalted butter,More >>
Barbecued shrimp first made its debut at Pascal's Manale Restaurant on Napoleon Street in New Orleans.Here, we have taken that famous sauce and created it as a topper for fresh-shucked oysters. It's a marriage made in heaven!More >>
Compound butters are butters flavored with other ingredients. When melted over a sizzling steak, fish or vegetables, it further enhances the dish. This recipe is also perfect for grilled oysters.More >>
Prep Time: 30 Minutes Yields: 6 Cups Comment: Cranberries only need to be cooked for a few minutes before they burst and form a sauce. The addition of minced apples in the recipe ensures extra pectin inMore >>
Prep Time: 30 MinutesYields: 1 Cup Comment:Demi-glace is an essential sauce in classical cuisine. It is not only used as a sauce by itself, but also as an ingredient in many other classical sauces.More >>
Prep Time: 1 Hour Yields: 6 Servings Comment: There are many recipes available for marinating shrimp or other types of seafood. I prefer those that add a large variety of marinated vegetables to theMore >>
Prep Time: 30 MinutesYields: 2 Cups Comment:This dressing is a great accompaniment to any salad that features seafood, especially our Shrimp and Pasta Salad (see above). Ingredients: 4 anchovyMore >>
Prep Time: 30 Minutes Yields: 1 Quart Comment: Guy DiSalvo, from Latrobe, Pa., is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create anMore >>
Prep Time: 30 Minutes Yields: 6 Cups Comment: Cranberries only need to be cooked for a few minutes before they burst and form a sauce. The addition of minced apples in the recipe ensures extra pectinMore >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
Spain arrived here in Louisiana in the 1760s and brought many great flavors to our shores. Garbanzo or chickpeas, hot peppers and garlic are only threeMore >>
Prep Time: 15 Minutes
Yields: 2 Cups
Comment:
This Creole-style Rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.
Ingredients:
1More >>
Prep Time: 30 Minutes
Yields: 2 Cups
Comment:
Many different versions of Rémoulade sauce can be found in restaurants across South Louisiana. The Rémoulades of New Orleans are usually Creole mustard-basedMore >>
Prep Time: 30 Minutes
Yields: 1½ Cups
Comment:
Rémoulade is a spicy sauce used for seafood and salads here in South Louisiana. It is thought to have derived from this older French Creole recipe forMore >>
Prep Time: 15 Minutes
Yields: 1 and 1/2 Cups
Comment:
The blender method for hollandaise sauce is a shortcut to creating the classical hollandaise. The same light, citrus flavor is created in this quick,More >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
When you mix together pieces of Cajun cooking and Italian cuisine, how can it possibly go wrong? Ingredients such as crawfish and pepper sauce alongsideMore >>
Prep Time: 1 and 1/2 Hours
Yields: 10-12 Servings
Comment:
Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish. This magnificent recipe is fromMore >>
Prep Time: 3 Hours
Yields: 8 Servings
Comment:
Sauerkraut is one of the most underrated dishes in the South. Most southerners are reminded of the sour, bitter kraut they were served during their elementaryMore >>
Prep Time: 15 Minutes
Yields: 1 Cup
Comment:
Brown Meuniere Sauce is the most popular sauce at Chef John Folse's Lafitte's Landing Restaurant. Its tart taste and rich flavor go well with both meat andMore >>
Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Many different versions of remoulade sauce may be found in restaurants across South Louisiana. The rémoulades of New Orleans are normally Creole mustard-basedMore >>
Prep Time: 15 Minutes
Yields: 4 Servings
Comment: The flavor of lemon and capers are a great marriage with most seafood, and salmon is no exception.
Ingredients:
1 tsp lemon juice
2 tbsps capers,More >>
Cinco de Mayo, the fifth of May, is a day to remember the victory of a small group of Mexican soldiers over a larger French army in the battle of Puebla in 1862. Commemorate the holiday by feasting on traditional Mexican fare like guacamole and Mexican Lasagna.More >>
There are hundreds of hot sauces available in Louisiana. However, if you wish to make a fresh, homemade version, this recipe is one of the best. More >>
Comment:
1 cup of oil-less roux thickens 6 cups of stock to a proper gumbo consistency.
Ingredients:
2 cups flour
Method:
Preheat oven to 375 degrees F. Spread flour evenly across the bottom of aMore >>
Prep Time: 20 Minutes Yields: 1 (10-pound) Ham Comment: Christmas hams are found on Christmas Eve and Christmas day in many cultures across the world. There are many variations, but one of the mostMore >>
Prep Time: 30 Minutes
Yields: 6 Servings
Comment: Though fried green tomatoes is a traditional Southern dish, it can be found in many homes and restaurants around the United States. Each culture servesMore >>
Prep Time: 15 Minutes
Yields: 4 Pats
Comment:
This herb or maitre d' butter is perfect to top any grilled steak.
Ingredients:
4 tbsps salted butter, softened
2 tbsps chopped rosemary
1 tsp choppedMore >>
Prep Time: 15 Minutes
Yields: 2 Cups
Comment:
Tartar sauce is usually served with all fried seafood dishes in South Louisiana. You may wish to try this sauce as a dip for catfish beignets or as a toppingMore >>
Prep Time: 15 Minutes
Yields: 2 Cups
Comment:
This Creole-style rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad.
Ingredients:
1More >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Since beets are both a winter and summer crop in Louisiana, many recipes for the vegetable have been created. This unconventional beet recipe is not onlyMore >>
Prep Time: 30 Minutes Yields: 1 Quart Comment: The addition of crispy fried eggplant to my all-time favorite marinara sauce created by Guy DiSalvo is pure heaven! Since this recipe calls for leavingMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: At first sight (and sniff), this luscious dish screams anything but healthy. But take a closer look and you’ll see it’s packed with veggies, has very littleMore >>
Prep Time: 30 Minutes Yields: 6 Servings Comment: Many different versions of rémoulade sauce may be found in restaurants across South Louisiana . The rémoulades of New Orleans are normally Creole More >>
Prep Time: 15 Minutes Yields: 2 Cups Comment: This Creole-style rémoulade is thought to be the original Louisiana version. This sauce can be served over shrimp, lump crabmeat or salad. Ingredients:More >>
Prep Time: 2 Hours Yields: 15 Servings Comment: This classic Italian eggplant dish may be served as a salad or antipasto. This recipe makes a large amount of caponata, so jarring tips are includedMore >>
Prep Time: 1 Hour 15 Minutes Yields: 3 Cups Comment: When eating watermelon, most people throw away the rind. After trying this chutney recipe, you will never again discard the rind as something inedible.More >>
Tuscan-Style Meaty Marinara Prep Time: 30 Minutes Yields: 1 Quart COMMENT: This simple marinara sauce is made from fresh, ripe Roma tomatoes. The addition of prosciutto ham gives the sauce aMore >>
Pecan Ginger Butter for vegetables Prep Time: 20 Minutes Yields: ½ cup Comment: Put this flavored butter on your favorite vegetables for a great addition to any meal. This butter is especiallyMore >>
Beurre Creole PREP TIME: 15 Minutes YIELDS: 1 Cup COMMENT: This sauce is excellent over broiled or sautéed fish or grilled shrimp. INGREDIENTS: 8 ounces unsalted butter, chipped ½ cup dry whiteMore >>
Guy DiSalvo's Premium Marinara Sauce PREP TIME: 30 Minutes MAKES: 1 Quart (8 ½-Cup Servings) COMMENT: Guy DiSalvo, simply put, is the best of the best! I can think of no Italian chef who can createMore >>
Quick and Easy Tomato Sauce Forestière PREP TIME: 1 Hour SERVES: 8-10 COMMENT: Summer gardens are in bloom, and tomatoes are all around us. I have created this simple and wonderful mushroom sauce toMore >>
Classic Bolognese Sauce PREP TIME: 2 Hours SERVES: 8-10 COMMENT: This classic Italian meat sauce from Bologna traditionally uses at least two different kinds of meats. It can be served over your favoriteMore >>
Oil-Less Roux 2 cups all purpose flour Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a 15-inch cast iron skillet. Bake, stirring occasionally, for approximately 1 hour. MakeMore >>
Sweet Red Pepper Sauce PREP TIME: 30 MinutesMAKES: 2 quarts COMMENT: There are hundreds of sweet pepper sauces available in Louisiana. However, if you wish to make a fresh, homemade version, thisMore >>
Herb Butter for Grilled Steaks PREP TIME: 15 minutes Makes: 4 Pats COMMENT: This herb or maitre d' butter is perfect to top any grilled steak. INGREDIENTS: 4 tbsp salted butter, room temperature More >>
Raspberry Jalapeno Glaze PREP TIME: 40 minutes Makes: 4 cups COMMENT: Use as a finishing touch to your grilled or broiled kabobs to give them a sweet finish. Don't put in to too early as theMore >>
Fruity Yogurt Dressing PREP TIME: 10 minutes Makes: 2 cups COMMENT: Try this dressing on my Layered Fruit & Shrimp Salad for cool and refreshing meal. It's also a very appetizing ambrosia dipMore >>
