1373 orleans toss Recipes

cajun spice mix, paprika, onion powder, garlic powder, cayenne pepper, white pepper, leaf thyme, leaf oregano, salt, your favorite cajun spice mix, shrimp and sauce, shrimp shell-on (20-30 count ), non-stick pan spray as needed, garlic cloves minced, onion minced, fish stock or clam broth, worcestershire sauce or more to taste, dark beer *cook may drink the rest, flour, butter (or light margarine), parsley or cilantro (chopped), french bread warmed

fresh or frozen large or extra-large shrimp (21 to 25 count/per lb), in the shell, see note, chili powder, salt , plus 2 tsp, unsalted butter, onions, peeled and finely chopped, garlic, peeled and minced, ketchup, extra-virgin olive oil, light brown sugar, worcestershire sauce, lemon, sliced, freshly squeezed lemon juice (from 1 lemon), bay leaves, dried oregano, dried thyme leaves, cayenne pepper, several dashes louisiana-style hot sauce

warm water, granulated sugar, active dry yeast, cooked white rice, eggs, lightly beaten, salt, vanilla extract, freshly grated nutmeg, all-purpose flour, powdered sugar , for serving

head iceberg lettuce, cored and cubed, lump crabmeat , picked over for shells and cartilage, chopped yellow onions, chopped celery, roughly chopped pimiento-stuffed green olives (about 8 large), chopped green onions, chopped parsley, olive oil, red wine vinegar, minced garlic, salt, freshly ground black pepper

heavy cream, sugar, light corn syrup, grated zest of 1 medium orange (optional), chopped pecans, salt

vegetable oil, chopped onions, chopped bell peppers, chopped celery, salt, cayenne pepper, freshly ground black pepper, dried thyme, bay leaves, boiled ham cut, into 1/2-inch cubes, smoked sausage , cut crosswise into 1/4-inch slices (1 cup), dried red beans, rinsed and sorted through, soaked overnight and drained, chopped garlic, water, steamed rice

shrimp in the shell (about 1 1/2 lb), unsalted butter, scallions, chopped, worcestershire sauce, frozen corn kernels, tomato or 2 plum es, toasted french bread , for serving

pancetta or bacon, diced, chopped yellow onions, minced garlic, extra-virgin olive oil, fine dry bread crumbs, salt, freshly ground black pepper, cayenne, minced fresh parsley, minced fresh oregano, cooked artichoke hearts, trimmed and diced , leaves reserved for another use, grated romano cheese, fresh lemon juice, grated lemon zest, essence , recipe follows, boned , butterflied leg of lamb, olive oil

fresh pineapple, brown sugar, ground cinnamon, store-bought lb cake, sliced, butter, softened, creole cream cheese ice cream, new orleans pralines, crumbled, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

applewood smoked bacon or other thick-cut bacon, u -10 size) sea scallops, essence , recipe follows, salt, bamboo skewers , soaked in warm water for about 30 minutes, freshly ground black pepper, unsalted butter, at room temperature, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.

chicken stock, butter, chopped onion, carnaroli or arborio rice, saffron, dry white wine, grated parmigiano-reggiano, plus extra for garnish, heavy cream, chopped fresh herbs , such as basil, thyme, parsley or chives, salt and freshly ground black pepper, eggs, chilled bolognese sauce for arancini, recipe follows, vegetable oil, for deep-frying, all-purpose flour, dry italian ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 562 574 >bread crumbs, essence , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993., pancetta or bacon, diced, chopped yellow onion, chopped carrots, chopped celery, salt, freshly ground black pepper, ground chuck, ground veal, ground pork, white wine, minced garlic, tomato paste, reduced-sodium beef broth, whole milk, heavy cream, frozen green peas

vegetable oil, turkey bacon, diced, sliced yellow onion, minced garlic, collard , mustard, or beet green leaves, or a combination, water, salt, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.

spiny lobsters or maine lobsters, unsalted butter, all-purpose flour, saffron threads, fresh lemon juice, dry sherry , such as manzanilla or fino, olive oil, sliced yellow onions, sliced yellow bell peppers, sliced red bell peppers, sliced seeded poblano peppers, minced shallots, minced garlic, peeled, coarsely chopped, and seeded tomatoes, tomato paste, achiote powder, salt, white pepper, shrimp stock, shaved artichoke and olive salad, recipe follows

couscous , original plain flavor, water, extra-virgin olive oil, salt, ground black pepper, brussels sprouts, cauliflower florets, peeled and diced carrots, cherub tomatoes, halved, skin-on salmon fillets, essence , recipe follows, garlic cloves thinly sliced, lemon juice, lemon zest, marjoram leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.

recipe savory pie crust , recipe follows, unsalted butter, olive oil, sliced yellow onion, sliced red onion, sliced leeks, white parts only, diced ham, sliced button mushrooms, fresh thyme, minced garlic, salt , plus 1/4 tsp, fresh ground white pepper, heavy cream, eggs, freshly ground nutmeg, grated gruyere , plus 1 1/2 ounces, all-purpose flour, essence , recipe follows, salt, cold unsalted butter , cut into pieces, ice water , as needed, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.

flour , to dust, salt, white pepper, eggs, beaten, clarified butter, fresh breadcrumbs, trout fillets, skin on, bananas, peeled and cut in 1/2 lengthwise, tomato, cored and thinly sliced, lemon, rind and pith removed, pulp sliced into thin rounds, lemon juice, egg yolks, salted butter, chives, finely chopped

salt, bouquet garni (parsley, thyme, and bay leaf tied together), crab boil, lemons, cut in 1/2, garlic heads, split in 1/2, plus 3 cloves, peeled, whole ears corn, shucked, andouille sausage, cut into 3-inch long pieces, whole blue crabs, unsalted butter

qts. chicken stock (must be homemade!), flour, oil, chicken or guinea hen, without giblets, cut up, andouillesausage , sliced about 1/4 thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn tsp available) and/or fresh creole hot sausage, browned, shrimp, peeled and deveined, blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 lb lump white crabmeat, picked over for shells and cartilage), okra, sliced (leave out if you don tsp like okra, but be sure to add file at the end if you leave out the okra), onions, chopped, green onions with tops, chopped, bell peppers, chopped, ribs celery, chopped, several cloves garlic, minced, bay leaves, fresh parsley, chopped, black, white and cayenne peppers , to taste, salt to taste, few dashes tabasco , or to taste., file powder (only if you don tsp use okra!), steaming hot louisiana long-grain rice