Recipes - Alphabetical List

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Abita Springs Stuffed Quail
Aline's Crawfish Etouffee
Aline's Grits And Eggs
All-White Scallops and Grouper with Champagne Sauce
Alligator Creole
Andouille-Cucumber Salad
Andouille-Stuffed Pork Tenderloin
Andrea's Gnocchi
Andrea's Strawberry Cake
Andrea's Swordfish Padova
Angels on Horseback
Apple Chutney
Apple Meringue Pie
Apple Pandowdy, Fancy Style
Artichoke And String Bean Casserole
Artichoke Balls
Artichoke Cream Soup
Asian Barbecue Sauce
Asparagus and Crawfish with Glazed Hollandaise
Asparagus Parmigiana
Asparagus Risotto
Avocado Ranch Salad Dressing
Baked Blackeye Peas
Baked White Beans With Bacon
Balsamic Vinaigrette
Banana Peanut Butter Bread
Bananas Foster
Barbecue Brisket
Barbecue Dry Rub For Meats
Barbecue Duck
Barbecue Shrimp
Barbecued Brisket Seasoning
Basic Cornbread
Bayard Salad
Béarnaise
Bechamel
Beef Negimaki
Beef Stew
Beer-Battered Onion Rings
Beignets
Belgian Waffles
Beurre Noir
Biscuit Tortoni
Black Bean Soup
Blackened Catfish Salad
Blackened Tuna
Blackening Seasoning
Blue Cheese Dressing
Blueberry Buckle
Blueberry Muffins
Boiled Brisket of Beef
Boiled Crawfish
Bolognese Sauce
Boudin Blanc
Bouillabaisse New Orleans Style
Bourbon Whiskey Sauce for Bread Pudding
Brabant Potatoes
Braciolone
Braised Celery
Bread Pudding Alaska
Brioche For Savory Pastries
Brisket And Vegetable Soup
Broccoli Dip
Broccoli-Macadamia Stir-Fry
Broiled Fish Fillets
Broiled Fish with Beurre Orange
Broiled Fresh Sardines
Broiled Garlic Shrimp
Broiled Mushrooms With Italian Sausage
Bruschetta
Butternut Squash And Shrimp Bisque
Caesar Salad
Cafe au Lait
Cafe Brulot
Cajun Pot Au Feu
Cajun Seared Scallops With Near-Guacamole
Cajun Smothered Duck
Calas
Cane-Smoked Turkey
Cannoli
Caribbean Creole Red Snapper and Shrimp
Carpetbagger Steak
Carrot Soufflee
Cataplana With Mussels And Shrimp
Catfish Carnival
Catfish Pecan
Cauliflower (Or Broccoli) Au Gratin
Caviar on Savory Lost Breads
Char-Grilled Tuna
Cheese And Herb Biscuits
Cheese Soufflee
Cheese Straws
Cheesecake Bread Pudding
Chef Andrea's Fish Marinade
Cherries Jubilee
Cherry Bounce
Chestnut Soup
Chicken Bonne Femme
Chicken Chasseur
Chicken Clemenceau
Chicken Etouffee
Chicken Grandee
Chicken In The Sticks
Chicken Livers With Bacon And Pepper Jelly
Chicken Marengo
Chicken Messina
Chicken Newsham
Chicken With Artichokes And Pasta
Chicken With Chanterelle Mushrooms And Rotini
Chicken With Crabmeat And Asparagus In Pastry
Chicken With Shrimp And Spinach
Chicken with White Bordelaise
Chicken-Andouille Gumbo
Chiles Rellenos
Chinese Wok-Seared Shrimp
Chinese-Style Honey Spare Ribs
Chocolate and Cafe Au Lait Mousse
Chocolate Chili Sauce
Chocolate Egg Nog
Chocolate Truffles
Chow-Chow
Clams Casino
Clarified Butter
Cobb Salad, New Orleans Style
Coconut Crusted Gulf Shrimp
Coffee Cake
Cold-Smoked Pompano Or Amberjack
Cole Slaw
Commander's Saute of Crawfish
Confetti Chicken Dumplings
Cool Water Ranch Barbecue Sauce
Coq au Vin
Coquille St. Jacques
Corn and Pepper Salad
Corn Macquechoux
Corned Beef and Cabbage
Cornish Hens With Peppercorn Red Wine Sauce
Coupe Duchesse
Coupe Princesse
Crab and Brie Soup
Crab Cakes
Crab Cakes a la Charley G's
Crabmeat (Or Shrimp or Crawfish) Nachos
Crabmeat And Brie Dip
Crabmeat and Corn Bisque
Crabmeat and Tasso Sliders
Crabmeat Au Gratin
Crabmeat Berdou
Crabmeat Cannelloni
Crabmeat Imperial
Crabmeat Louie
Crabmeat Ravigote
Crabmeat Remick
Crabmeat St. Francis (Original)
Crabmeat St. Francis, New Style
Crabmeat West Indies
Crabmeat-Stuffed Mushrooms
Cranberry Cheesecake
Crawfish And Corn Beignets
Crawfish Bisque
Crawfish Boulettes
Crawfish Bread
Crawfish Bread
Crawfish Cannelloni
Crawfish Cardinale
Crawfish Pasta
Crawfish Pasta Alfredo
Crawfish Pie
Crawfish Tapas
Crawfish Willy Coln
Crawfish with Morel Mushrooms
Creamed Spinach
Creme Anglaise (Custard Sauce)
Creme Brulee
Creme Brulee
Creme Caramel (Caramel Custard)
Creole Catfish With Chili Corn Sauce
Creole Catfish With Chili Corn Sauce
Creole Corn Pudding
Creole Cream Cheese
Creole Eggplant Gratin Delmonico
Creole Garbure
Creole Gratin of Oysters and Artichokes
Creole Lamb Shanks
Creole Mustard Vinaigrette
Creole Oyster Patties
Creole Sauce
Creole Seafood Seasoning
Creole Seasoning
Creole Shrimp Curry
Creole Spring Omelette
Creole Tartar Sauce
Creole-Cajun Jambalaya
Creole-Italian Chili
Creole-Italian Pot Stickers
Crepes
Crowder Peas
Curried Chicken Salad
Daube Glace
Deluxe Stuffed Crabs
Demi-Glace
Devil's Food Cake
Deviled Crab
Deviled Eggs Remoulade
Dewberry Cobbler
Dirty Rice
Drago's Char-Broiled Oysters
Dry-Aged Beef
Duck Confit
Duck Crepes with Lentils
Egg Nog
Eggplant and Tomato Soup
Eggplant Lasagna (Eggplant Tina)
Eggplant Pontchartrain
Eggs Benedict
Eggs Bitoun
Eggs Sardou
Enchiladas Criollo
English Trifle or Zuppa Inglese
Escargots Bourguignonne
Feelings' Peanut Butter Pie
Fennel, Italian Sausage, and Cornbread Stuffing
Fettuccine Alfredo
Fettuccine Pontchartrain
Fettuccine With Crabmeat And A Soft Shell Crab
Feuillantine de Crustaces
Field Peas
Filet Mignon au Poivre
Filet Mignon Pontalba
Filet Mignon Sandwiches
Filet Mignon with Scotch and Peppercorns
Fish In A Salt Dome
Fish On The Half Shell
Flourless Almond And Chocolate Cake
Foil Chicken, Indian Style
French Fries
French-Fried Parsley
Fresh Marinara Sauce
Fresh Pizza Sauce
Fresh Salsa
Fresh Tuna Fajitas
Freshwater Trout Marigny
Fried Catfish
Fried Chicken
Fried Fish Tipitapa
Frog's Legs Persille
Game Birds Mediterranean Style
Game Birds Paradis
Garlic And Potato Soup
Gazpacho Seville Style
Gelato Al Tartufo
Genoise (Basic Sponge Cake)
German Pancakes
German Potato Pancakes
Gnocchi with Crabmeat and Prosciutto
Gorgonzola Polenta
Gratin Dauphinois
Gratin Of Crawfish Tails
Gratin of Pumpkin
Gratin of Red Fruits with Champagne Sabayon
Green Curry With Shrimp
Green Enchiladas with Crabmeat
Grillades and Grits
Grillades and Grits "Lafitte's Landing"
Grilled Baby Octopus
Grilled Coriander-Crusted Escolar
Grilled Escolar With Mardi Gras Vegetables
Grilled Lemonfish
Grilled Marinated Chicken
Grilled Marinated Chicken with Hot and Sweet Peppers
Grilled Pizza
Grilled Tuna With Orange-Soy Sauce
Grilled Warm Endive Salad with Cappacola
Guacamole
Guacamole Soup
Gulf Fish With Green Peppercorn Sauce
Gumbo Shop's Pecan Vinaigrette Dressing
Gumbo Shop's Turkey Gumbo
Gumbo Z'Herbes
Ham and Goat Cheese Bread
Hamantaschen
Hard Crabs Southeast Asian Style
Heavenly Hash (New Orleans Style)
Heaving Apple Pancakes
Herbed Olive Oil
Hollandaise
Honey Lamb en Brochette
Honey-Mustard Salad Dressing
Horseradish-Crusted Grouper With Oysters and Saffron
Hot Bacon Shrimp
Hot Garlic And Tequila Chuck Filets
Hot Shrimp With Cajun Sausage
Hummus
Hush Puppies
Italian Oysters
Jackson Leek and Potato Soup
Jalapeno-Cheese Cornbread
Juiced, Peppered And Blasted Hanger Steak
Key Lime Pie
Lamb Chili
Lamb Loin Roast "Maison d'Or"
Lamb Noisettes with Garlic and Mint
Lasagna With Six Cheeses
Lemon Ice Box Pie
Lemon Tart
Lemon Vinaigrette Dressing
Lemony, Light Hollandaise
Lentil Soup
LeRuth's Back Door Pecan Pie
Leruth's Green Goddess Dressing
Light And Rich Bread Pudding
Linguine With Mediterranean Vegetables
Liver a l'Orange
Lobster Artichoke Dip
Lobster Bisque
Lobster Thermidor
Lobster Thermidor
Lost Bread (Pain Perdu)
Louisiana Seafood Crepes
Louisiana Seafood Pasta
Louisiana Shrimp and Broccoli, Chinese Style
Lucky Day Cocktail
Lyonnaise Potatoes
Macadamia-Broccoli Stir-Fry
Mahi-Mahi Kona
Mama’s Fudge
Mandarin Chicken
Mango-Avocado Gazpacho
Marchand de Vin Sauce
Margarita Shrimp Salad
Marinated Shrimp with Artichokes
Mary Ann's Hash Brown Potatoes
Mary Ann's Spinach And Mushroom Dip
Mary Leigh's Buttermilk Biscuits
Mashed Potatoes
Masson's Almond Torte
Mayonnaise
Meat Lasagna
Meatballs
Meaty Pot Pie
Microwave Roux
Mint Julep
Mirliton and Root Vegetable Gratin
Mirliton and Shrimp Soup
Miss Verba's Pimiento Cheese
Mock Filet Mignon Bearnaise
Moo-Shu Pancakes
Moo-Shu Pork
Mr. B's Gumbo Ya-Ya
Muffuletta With Homemade Olive Salad
Muse's Eggplant with Seafood (Eggplant Vatican)
Mushroom Ravioli
Mushrooms and Foie Gras Under Glass
Mussels in Ghent-Style Wine Sauce
Mussels Italian Style
Mussels With Chorizo
Natchitoches Spicy Meat Pies
Never-On-Mardi Gras Pancakes
New Orleans Bordelaise Sauce
New Orleans Brown Bordelaise Sauce
New Orleans Chicken-and-Mushroom Hash
New Orleans Cut Strip Sirloin Steak with True Bordelaise Sauce
New Orleans Fish Chowder
New Orleans Shrimp Spring Rolls
New Orleans-Style Hot Tamales
Nouvelle Gumbo Z'Herbes
Nouvelle Pompano en Papillote
Nuoc Cham (Vietnamese Carrot Dipping Sauce)
Oat Bran And Apple Muffins
Old Fashioned Cocktail
Old-Style Oyster Stew
One-Two-Three-Four Cake
Onion Soup Gratinee, With Seven Onions And Peppers
Open-Mouth Pork Chop
Orange Cheesecake
Orange Dessert Omelettes
Orange Flavor Beef
Orange Ice Box Pie
Orange-Flavored Raisin-Pecan Cookies
Osso Buco
Osso Buco
Oyster and Artichoke Soup
Oyster And Crabmeat Pan Roast
Oyster And Pecan Stuffing
Oyster Boat
Oyster Rockefeller Flan
Oyster Rockefeller Soufflee
Oyster Rockefeller Soup
Oysters Amandine
Oysters Ambrosia
Oysters and Pasta Creole Bordelaise
Oysters au Poivre
Oysters Bienville
Oysters Casino
Oysters Corinne
Oysters Dunbar
Oysters en Brochette
Oysters Jaubert
Oysters Polo
Oysters Rockefeller
Oysters Roland
Oysters Sazerac
Oysters Suzette
Oysters Tchoupitoulas
Oysters With Choucroute And Mornay Sauce
Oysters With Pepper Butter
Paella Jambalaya
Paillard di Vitello
Pan-Roasted Salmon With Herb Crust
Pan-Sauteed Catfish With Cajun Crawfish Butter
Panang Chicken Curry
Panneed Pork
Panneed Pork Chops with Fennel Creole Sauce
Paprika-Parmesan Vinaigrette
Pasta Ai Frutti Di Mare
Pasta Arrabbiatta
Pasta Bordelaise
Pasta Fagioli Soup (Pasta And White Bean Soup)
Pasta Jambalaya
Pasta Milanese with Pompano
Pasta Puttanesca
Pasta Rosa
Pasta Salad Allegro
Pasta With Shrimp, Garlic, And Vegetables
Pasta with White Beans and Bacon
Pastry Cream
Pat Gallagher's Smothered Quail
Peach And Blueberry Strudel
Peach Cobbler
Peach, Raspberry and Almond Torte
Peachy Grilled Pork Loin
Peanut Soup
Pear Clafoutis
Peas In A Roux
Pecan Pie
Pecan Pralines
Pepper Jelly
Pepper Jelly Chicken With Blue Cheese And Spinach Salad
Pepper-Crusted Pork Loin with Sweet Heat Sauce
Pesto Genovese
Petite Marmite
Pheasant with Wild Mushrooms
Philly Cheese Steak Sandwich
Pickled Okra
Pico de Gallo
Pineapple Au Poivre
Ping Pong (Nectar Soda)
Poached Fish with Cranberry Hollandaise
Popovers
Pork Loin a l'Orange
Pork Schnitzel
Pork Tenderloin Diane
Pork Tenderloin with Mushrooms, Brandy Cream Sauce
Portobello Mushrooms Tommaso
Potato Chips
Potato Salad
Poultry Liver Pate
Prickly Pear Cactus and Cranberry Jelly
Pricklypear Jelly
Prime Rib
Pulled Barbecued Pork Shoulder
Pumpkin and Pecan Bread Pudding
Pumpkin Soup With Tasso
Puppy Drum Caruso
Pureed Sweet Potatoes
Quail With Dried Cherries And Pinot Noir
Quail With Figs
Rabbit With Soft Fruits And Peppers
Rack of Lamb Lollipops
Ragout Of Mushrooms With Grits
Rainbow Trout With Shrimp Veloute
Ramos Gin Fizz
Raw Oysters Mignonette
Red Bean and Corn Salad
Red Bean Soup
Red Beans and Rice
Red Pepper Aioli
Red Pepper Vichyssoise
Red Snapper Basilico
Red Snapper Veracruzana
Red Snapper With Italian Courtbouillon
Redfish Courtbouillon
Redfish Herbsaint
Redfish On The Half-Shell
Redfish With Artichokes and Mushrooms
Redfish with Green Peppercorns
Redfish with Sizzling Crabmeat and Herbs
Rigatoni all' Amatriciana
Rigatoni With Four Cheeses
Riz au Lait (Rice Pudding)
Roast Beef Poor Boys
Roast Goose with Pecan Rice Stuffing
Roast Tenderloin of Beef with Merlot Sauce
Roasted Chicken Aline
Roasted Leg Of Lamb
Roasted Onion (or Garlic) Vinaigrette
Roasted Potatoes
Roasted Venison Backstrap With Cherry-Peppercorn Sauce
Rockefeller Salad Dressing
Root Beer-Glazed Ham
Roux
Salmon Florentine
Salmon Soufflee "Auberge de l'Ill"
Salmon With Sweet And Spicy Glaze
Sarma
Satsuma (Mandarin) Granita
Sauce Anglaise
Sauce Nantua
Sauteed Crab Claws
Sauteed Sea Scallops with Squid Ink Pasta
Savory Bread Pudding with Mushrooms
Savory Waffles
Sazerac Cocktail
Sea Bream In An Envelope
Sea Bream Nouvelle Creole
Seafood Enchiladas
Seafood Gumbo
Seafood Lasagna
Seafood Stuffing
Seared Salmon With Spinach And Beurre Blanc
Seared Scallops with Artichokes
Seared Sea Scallops With Lentils
Seared Tuna With Tomato-Lemon Vinaigrette
Semolina's Creole Sauce
Semolina's Pad Thai
Shell Pasta With Basil, Beans And Tomatoes
Shell Pasta with White Beans and Ham
Shepherd's Pie
Shirred Eggs with Crabmeat Remick
Shrimp And Ham Bouchees
Shrimp And Red Bean Salad With Arugula
Shrimp And Salad Soup
Shrimp and Scallops "Kaiser Wilhelm"
Shrimp and Tasso Stuffed Potato Skins
Shrimp Bisque
Shrimp Calabrese
Shrimp Clemenceau
Shrimp Escabeche
Shrimp Limone
Shrimp Pasta Primavera
Shrimp Pasta Salad, Roasted Onion Vinaigrette
Shrimp Provencale
Shrimp Remoulade With Two Sauces
Shrimp Robert
Shrimp Saki
Shrimp San Pedro
Shrimp Scampi
Shrimp Toast
Shrimp With Fennel And Herbs
Shrimp, Eggplant, and Rice Casserole
Simple Syrup
Sirloin Strip Steak Bordelaise
Skordalia (Greek Garlic Sauce)
Slow-Cooked Chuck Roast
Smoked Duck Breast with Jalapeno Glaze
Smoked Salmon Pizza
Snapper Cal-Italian
Soft-Shell Crab with Crabmeat Meuniere
Soft-Shell Crab with Pecans
Soft-Shell Crabs with Chinese Hot Garlic and Black Bean Sauce
Soft-Shell Crawfish Carmine
Southeast Asian Peanut Sauce For Dipping
Southeast Asian-Creole Dipping Sauce
Spanakopita
Spice-Rubbed Roasted Salmon
Spicy Garlic Mayonnaise
Spicy Garlic Shrimp
Spicy Green Beans Amandine
Spinach a la Wohl
Spinach and Artichoke Dip
Spinach Pie a la Jennifer
Spinach Salad with Grilled Mushrooms
Split Pea Soup
Spoonbread
Squid with Spicy Creole Vinaigrette
Steak au Poivre
Steak Tartare
Steak With Lobster Perigourdine
Stewed Chicken with Brown Gravy
Stir-Fried Satsuma Shrimp
Stocks
Stonebreaker's Spinach-Artichoke Dip
Strawberry Shortcakes
Strawberry Soufflee
Stuffed Artichokes
Stuffed Chicken With Black Bean Sauce
Stuffed Flounder with Eggplant
Stuffed Onions Florentine
Stuffed Peppers With Crawfish And Prosciutto Pasta
Stuffed Squid With Pasta
Stuffed Veal Pocket (Breast)
Stuffing Cornbread
Supreme de Volaille et Homard
Susan Spicer's Cream of Garlic Soup
Sushi Alaska
Sweet Potato Biscuits
Sweet Potato Corn Chowder
Sweetbreads Normande
Tasso Shrimp
Tex-Mex Chili Sauce
The Old Chef's Cornish Hen
Thick Blue Cheese Dressing
Tidbit in the Oven
Tiramisu
Tom's Broiled Oysters
Tom's Hamburger Sauce
Tortellini Veronese
Tournedos Diane
Tres Leches Cake
Trey Yuen's Steak Kew
Tripe Emiliana alla Andrea
Trout Amandine
Trout Amandine Old Style
Trout en Croute with Shrimp Mousse
Trout Eugene
Trout LaFreniere
Trout Meuniere Old Style
Trout Smilie
Trout With Pecans
Tuna Puttanesca
Tuna Rockefeller
Tuna Salad
Turkey And Sausage Gumbo
Turkey Giblet Gravy
Turkey Poulette
Turtle Soup
Tzatziki Sauce
Veal Chop Milanese
Veal Chop Valdostana
Veal Marcelle
Veal Marsala
Veal Pannee
Veal Peperonata
Veal Piccata
Veal Rockefeller
Veal Saltimbocca
Veal Sorrentino
Veal T-Bone Steaks "Oktoberfest"
Veal with Anchovies
Veal With Crawfish Crozier
Veal With Oyster Stuffing
Veal with Pears
Veal with White Wine and Vanilla Butter
Vincent's Garlic-Thyme Chicken
Vol-Au-Vent of Louisiana Seafood
Waffles For Chicken
Watercress And Spinach Salad With Pecans
Watermelon Salsa
Whiskey Cake
White Bean And Artichoke Puree
White Bean And Roasted Garlic Dip
White Bean Soup With Ham
White Beans and Shrimp
White Chocolate Cream Cheese Frosting
White Chocolate Mousse
Whole Flounder Stuffed With Crabmeat
Wiener Schnitzel
Wild Mushroom and Rabbit Stew
Wild Rice With Hazelnuts And Pecans
Windsor Court Salad
Zea's Roasted Corn Grits
Zucchles

Recipes - Alphabetical List

Sharpened Salmon

I saw some beautiful center-cut fillets of fresh Scottish salmon early in a tour of the supermarket one day. As I wove in and out the aisles, a recipe formed. Thinly-sliced ham, I thought, would add an interesting flavor dimension. A crust broiled on top of the salmon would give some textural interest. But what will the crust be made of? Mustard and herbs crossed my mind, to which were soon added bread crumbs and the ham (which my brain by now had sliced into ribbons the size of fettuccine. It was all marvelous. If only I were this creative every day.

Resist the temptation to use Creole mustard for this. I love the stuff, but the crust should sharpen, not bludgeon the flavor. Instead, check that jar of gourmet mustard you bought a year and a half ago but never opened. Especially if it's flavored with herbs and has a light color but a thick texture. It might be perfect, regardless of its components. A German Riesling would be the perfect wine with this, its light sweetness offsetting the sharpness of the glaze.

• Glaze:
• 1 Tbs. lemon juice, strained
• 1 Tbs. Dijon mustard
• 1 Tbs. herb mustard (use your imagination here)
• 1 tsp. dill
• 1 tsp. dry tarragon (or 2 tsp. fresh, chopped)
• Sprinkle of salt

• Crust:
• 2 oz. (about 4 thin slices) cured, smoked ham (Chisesi, if you live in New Orleans), sliced into ribbons the width of fettuccine
• 1/3 cup bread crumbs
• 1/2 tsp. salt-free Creole seasoning
• 1/4 tsp. salt

• 2 Tbs. extra-virgin olive oil
• 2 Tbs. German (or other sweet) Riesling wine (preferred; or whatever white wine you have handy)
• 4 center cuts (crosswise) of salmon fillet, skin on, about 8 oz each

Preheat the broiler and broiler rack to 500-550 degrees. Set the shelf so that fish on the rack will be about four inches from the heat.

1. Mix the glaze ingredients in a small bowl. Mix the crust ingredients in a second small bowl.

2. Spread the glaze generously over the tops of the salmon. Top with the crust ingredients. Drizzle the tops of the fish with olive oil and sprinkles of wine.

3. Place the fish skin side down on the preheated broiler rack. Broil until high spots on the crust are a convincingly crusty brown.

4. Remove the fish with a slotted turner and serve immediately.

Serves four.