Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Roasted Turkey and Giblet Gravy

Dissolve the salt in a small amount of hot water; add ice and cold water to equal a gallon. In…

Read more

Cajun Enchiladas

Preheat oven to 325 In a medium sauce pot, melt half of the butter over medium-high heat. Cook the onions,…

Read more

Lobster and Brie Bisque

In a large saucepan, bring the lobster stock, white wine, and tomato paste to a boil. Continue to cook, allowing…

Read more

Sesame-Soy Cabbage Stir Fry

Heat a large wok over medium heat. Add 2 tablespoons of the oil. When the oil is hot, add the…

Read more

Whole Smoked Beef Tenderloin

Combine the Italian Dressing and Worcestershire sauce. Coat the tenderloin with the marinade and wrap in plastic wrap. Refrigerate overnight.…

Read more

Shrimp, Crab and Andouille Gumbo

In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often…

Read more

Three Meat Meatloaf

Preheat oven to 325 degrees. Heat the bacon grease in a large skillet over medium heat. Sauté the vegetables with…

Read more