Recipe Archives

Preheat oven to 375 degrees. Combine the first eight ingredients and mix thoroughly with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture making sure not to break up the crabmeat lumps. Place a layer of crabmeat mixture into a 6 oz. ramekin, then 2 cubes of Brie and another layer ofContinue reading “Crabmeat Holleman”

For the omelet filling: Melt butter in a medium sized skillet over medium heat. Stir in the onion and bell pepper and sauté for 3-4 minutes. Stir in garlic, Creole seasoning and salt, continue to cook for 2 minutes. Stir in crawfish tails and cook for 3-4 more minutes until crawfish are thoroughly heated. RemoveContinue reading “Crawfish Omelet with Horseradish Cream”

Preheat oven to 300. In a 2-quart oven-proof sauce pot, heat the bacon fat over low heat. Cook onions 5 minutes, stirring occasionally. Add the garlic, ginger, jalapeno and peaches. Increase the heat to medium and cook 10 minutes, stirring often. Add the tomato paste and cook for 5 minutes more. Stir in the remainingContinue reading “Peach BBQ Sauce”

Start with one-gallon of the cheapest dill pickles you can find (Do not use kosher dills). Drain and discard all of the juice and cut pickles into one-inch segments. Next, layer approximately 2 inches of pickle segments back into the bottom of the empty one-gallon pickle jar. Top pickles with approximately two teaspoons of mincedContinue reading “The Late-Great Louis Norman’s Garlicky-Sweet Dill Pickles”

PREPARATION Separate the individual ribs. Put the ribs and the rest of the ingredients in a sous-vide bag. Cook slowly at 175°F in the bain-marie for 12 hours. Take the ribs out and sear them on a griddle pan until they are well browned all over. Put 2 teaspoons of honey and 1 teapsoon ofContinue reading “Tapeo Ribs”

Combine the egg yolks and sugar in the chilled bowl of a stand mixer fitted with the whip attachment. Beat on high until pale yellow and doubled in size. Add the whipping cream and continue beating on high until soft peaks begin to form, about 3-4 minutes. Add the softened mascarpone and Marsala and continueContinue reading “Rosanna’s Tiramisu”

Recipe from Frank Brigtsen – Brigtsen’s Restaurant Yield: 10 cups (10-12 servings) CHEF’S NOTES: Mashed potatoes seem like such a simple dish, and they are. However, I have learned many things about mashed potatoes over the years and one thing is true – little things can make a big difference. Whether you are using IdahoContinue reading “Frank Brigtsen’s Mashed Potatoes”

One day in advance, prepare the cocktail sauce by combining all ingredients except the oysters. To Serve Place one oyster in a shot glass, top with 1 1/2 TBL of the cocktail sauce and serve.

Heat oil to 350 degrees in a large cast iron skillet. Beat together the buttermilk and egg. Combine flour, and Creole seasoning. Dip claws into buttermilk mixture and dredge flour mix. Drop, into the hot oil and fry until golden, about six to seven minutes. Remove and drain. NOTE: When frying, it is crucial toContinue reading “Fried Crab Claws”