New Orleans' Holiday Recipes
Looking for inspiration for the dinner table this holiday season? The city's top chefs have some ideas along those lines...
Looking for inspiration for the dinner table this holiday season? The city's top chefs have some ideas along those lines...
Holiday Brisket
Toups’ Meatery
You haven’t had brisket if you haven’t tried Chef Isaac Toups’ Holiday Brisket. Flavored with brown sugar, Heatwave Spices, kosher salt, smoked paprika, aleppo pepper and ground pepper, this brisket is a HOT combination.
Toups’ Meatery
You haven’t had brisket if you haven’t tried Chef Isaac Toups’ Holiday Brisket. Flavored with brown sugar, Heatwave Spices, kosher salt, smoked paprika, aleppo pepper and ground pepper, this brisket is a HOT combination.
Serves: 4
Ingredients
14lb brisket
1/4 cup brown sugar
6 Tablespoons heatwave spices and two tablespoons kosher salt or
5 Tablespoons kosher salt
1 Tablespoon smoked paprika
1 Tablespoon Aleppo pepper
1 Tablespoon fine ground black pepper
Method
Mix spices, salt and sugar together and rub into the brisket. Wrap and fridge for 24 hours. Remove brisket from fridge an hour before cooking. Preheat oven to 350 degrees. Place brisket in a large roasted pan. Roast brisket for two and a half hours. Cover the brisket with aluminum foil and cook for another 3 hours. Remove from oven. Let rest for 10 minutes and then serve.
Ingredients
14lb brisket
1/4 cup brown sugar
6 Tablespoons heatwave spices and two tablespoons kosher salt or
5 Tablespoons kosher salt
1 Tablespoon smoked paprika
1 Tablespoon Aleppo pepper
1 Tablespoon fine ground black pepper
Method
Mix spices, salt and sugar together and rub into the brisket. Wrap and fridge for 24 hours. Remove brisket from fridge an hour before cooking. Preheat oven to 350 degrees. Place brisket in a large roasted pan. Roast brisket for two and a half hours. Cover the brisket with aluminum foil and cook for another 3 hours. Remove from oven. Let rest for 10 minutes and then serve.
Dirty Rice Arancini
Compere Lapin
Chef Nina Compton melds her Italian technique with Louisiana ingredients in this bold and flavorful holiday side dish.
Compere Lapin
Chef Nina Compton melds her Italian technique with Louisiana ingredients in this bold and flavorful holiday side dish.
Serves 3-5
Ingredients
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine in robocoupe
1/2 pound pork sausage
1 habanero pepper minced
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 pinch chili flake
1/8 tsp paprika
2 tablespoons salt
1 tablespoon onion powder
1 tsp cayenne pepper
1 tablespoon chopped oregano
1 tablespoon chopped thyme
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
2 bay leaves
Rice
¼ c butter
1 onion minced
1 sprig of thyme
3 cups c Arborio rice par cooked (see note below)
1/4 cup minced fresh parsley leaves
2 c grated parmesan cheese
.08 oz. fontina, cut into small pieces
8 eggs
3 c flour (seasoned with salt and pepper)
3 C panko finely ground in robe coupe
Method
In a large heavy sauté pan heat 2 tablespoons of the oil over medium-high heat.
Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, spices, salt and pepper, and cook, stirring for 5 minutes. Add a little of the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a simmer then lower the heat and simmer for 5 minutes and reserve.
In a separate pot, melt the butter, add the minced onion and cook on low until the onions are tender then add the rice. Toast the grains, then add the stock in thirds, and keep stirring until the liquid is gone. Keep adding the stock, making sure to keep stirring until the rice is cooked. When the rice is finished remove the bay leaves and add the rice and sausage mixture together. Add the parmesan cheese, let cool and then add the diced fontina. Stir in the parsley and roll into a 1.5 oz ball. Bread using standard procedures. Fry in 4" of oil at 350 degrees until golden brown, about 4 minutes.
Ingredients
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine in robocoupe
1/2 pound pork sausage
1 habanero pepper minced
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 pinch chili flake
1/8 tsp paprika
2 tablespoons salt
1 tablespoon onion powder
1 tsp cayenne pepper
1 tablespoon chopped oregano
1 tablespoon chopped thyme
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
2 bay leaves
Rice
¼ c butter
1 onion minced
1 sprig of thyme
3 cups c Arborio rice par cooked (see note below)
1/4 cup minced fresh parsley leaves
2 c grated parmesan cheese
.08 oz. fontina, cut into small pieces
8 eggs
3 c flour (seasoned with salt and pepper)
3 C panko finely ground in robe coupe
Method
In a large heavy sauté pan heat 2 tablespoons of the oil over medium-high heat.
Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, spices, salt and pepper, and cook, stirring for 5 minutes. Add a little of the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a simmer then lower the heat and simmer for 5 minutes and reserve.
In a separate pot, melt the butter, add the minced onion and cook on low until the onions are tender then add the rice. Toast the grains, then add the stock in thirds, and keep stirring until the liquid is gone. Keep adding the stock, making sure to keep stirring until the rice is cooked. When the rice is finished remove the bay leaves and add the rice and sausage mixture together. Add the parmesan cheese, let cool and then add the diced fontina. Stir in the parsley and roll into a 1.5 oz ball. Bread using standard procedures. Fry in 4" of oil at 350 degrees until golden brown, about 4 minutes.
Hoisin Scallop Spoons
Mister Mao
Chef Sophina Uong has created these Chinese Soup Spoons that are unique to the holiday season.
Mister Mao
Chef Sophina Uong has created these Chinese Soup Spoons that are unique to the holiday season.
Yield: 32 spoons
Ingredients
8 scallops, cooked + cut into 4 pieces (you can substitute shrimp)
32 soup spoons of choice (disposable are fine)
1/2 cup hoisin
1/2 cup pickled chiles (store bought jalapenos are fine)
1/2 cup chopped peanuts
Cilantro leaves
Method
Assemble 1 piece of scallop onto spoon, add some hoisin, peanuts, pickled chile + garnish with salt + cilantro
Ingredients
8 scallops, cooked + cut into 4 pieces (you can substitute shrimp)
32 soup spoons of choice (disposable are fine)
1/2 cup hoisin
1/2 cup pickled chiles (store bought jalapenos are fine)
1/2 cup chopped peanuts
Cilantro leaves
Method
Assemble 1 piece of scallop onto spoon, add some hoisin, peanuts, pickled chile + garnish with salt + cilantro
Merguez Meatballs with Harissa and Raita
Commons Club
Executive Chef Alex Harrell has a special holiday recipe in store.
Commons Club
Executive Chef Alex Harrell has a special holiday recipe in store.
Merguez meatballs
Ingredients
½ teaspoon cumin seeds, toasted and ground
½ teaspoon coriander seeds, toasted and ground
½ teaspoon fennel seeds, toasted and ground
1 pound ground lamb
2 tablespoons fresh cilantro, finely chopped; more for serving
2 garlic cloves, minced
1 ½ teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon cayenne pepper, or to taste
Mix all ingredients together. Form into 1.5 ounce balls and bake in a 350 degree oven for 8 minutes on a lined baking sheet. Serve with harissa and raita.
Raita
Ingredients
½ cup cucumber, seeded, small diced
½ cup red onion, minced
3 tablespoons mint, minced
3 tablespoon dill, minced
1 tablespoon lemon juice
¼ cup plain yogurt
Salt and pepper to taste
½ teaspoon cumin
Method
Mix all ingredients together and chill until ready to serve.
Harissa
Ingredients
1 cup red bell pepper, peeled and chopped
¼ cup red onion, small diced
2 cloves garlic, chopped
1 tablespoon tomato paste
1 tablespoon chipotle pepper
2 tablespoons lemon juice
2 tablespoon sherry vinegar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground mustard powder
1 teaspoon ground fennel seed
1 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
Method
Saute the onions, peppers, and garlic together with 2 tablespoons of olive oil until they start to caramelize. Transfer the pepper mixture to a blender and add the remaining ingredients and blend until smooth. Refrigerate until ready to serve.
Ingredients
½ teaspoon cumin seeds, toasted and ground
½ teaspoon coriander seeds, toasted and ground
½ teaspoon fennel seeds, toasted and ground
1 pound ground lamb
2 tablespoons fresh cilantro, finely chopped; more for serving
2 garlic cloves, minced
1 ½ teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon cayenne pepper, or to taste
Mix all ingredients together. Form into 1.5 ounce balls and bake in a 350 degree oven for 8 minutes on a lined baking sheet. Serve with harissa and raita.
Raita
Ingredients
½ cup cucumber, seeded, small diced
½ cup red onion, minced
3 tablespoons mint, minced
3 tablespoon dill, minced
1 tablespoon lemon juice
¼ cup plain yogurt
Salt and pepper to taste
½ teaspoon cumin
Method
Mix all ingredients together and chill until ready to serve.
Harissa
Ingredients
1 cup red bell pepper, peeled and chopped
¼ cup red onion, small diced
2 cloves garlic, chopped
1 tablespoon tomato paste
1 tablespoon chipotle pepper
2 tablespoons lemon juice
2 tablespoon sherry vinegar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground mustard powder
1 teaspoon ground fennel seed
1 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
Method
Saute the onions, peppers, and garlic together with 2 tablespoons of olive oil until they start to caramelize. Transfer the pepper mixture to a blender and add the remaining ingredients and blend until smooth. Refrigerate until ready to serve.
Mom’s Cornbread Dressing
The Bower
Holidays should always include a traditional family recipe. The Bower’s Executive Chef Marcus Woodham serves up this special cornbread dressing.
The Bower
Holidays should always include a traditional family recipe. The Bower’s Executive Chef Marcus Woodham serves up this special cornbread dressing.
Ingredients
1 pound ground beef
1 pound tub Savoie’s dressing mix
1 large onion, chopped
4 large ribs celery, chopped
1 large bell pepper, chopped
1 bunch of Italian parsley, chopped
1 bunch green onions, chopped
2-3 boxes Jiffy cornbread mix
6-8 cups chicken broth
Method
Brown ground meat in large heavy pot. Add Savoie’s dressing mix and stir well. Add chopped onion, celery and bell pepper and simmer on medium low fire until seasonings are soft. Cook Jiffy cornbread according to package directions, let cool and crumble into a large bowl (large enough to accommodate the meat mixture and chicken broth). Add meat mixture to the crumbled cornbread along with the chopped green onions and parsley and mix together well.
Start adding chicken broth until mixture is soupy and mix well. Pour into large aluminum pan and bake at 350 degrees uncovered until the top is golden brown.
1 pound ground beef
1 pound tub Savoie’s dressing mix
1 large onion, chopped
4 large ribs celery, chopped
1 large bell pepper, chopped
1 bunch of Italian parsley, chopped
1 bunch green onions, chopped
2-3 boxes Jiffy cornbread mix
6-8 cups chicken broth
Method
Brown ground meat in large heavy pot. Add Savoie’s dressing mix and stir well. Add chopped onion, celery and bell pepper and simmer on medium low fire until seasonings are soft. Cook Jiffy cornbread according to package directions, let cool and crumble into a large bowl (large enough to accommodate the meat mixture and chicken broth). Add meat mixture to the crumbled cornbread along with the chopped green onions and parsley and mix together well.
Start adding chicken broth until mixture is soupy and mix well. Pour into large aluminum pan and bake at 350 degrees uncovered until the top is golden brown.
Baked Alaska
Jake Rose
Chef Brian Landry shares his exquisite Baked Alaska recipe served during his family holiday parties. This beauty is made up of vanilla ice cream, pound cake and meringue.
Jake Rose
Chef Brian Landry shares his exquisite Baked Alaska recipe served during his family holiday parties. This beauty is made up of vanilla ice cream, pound cake and meringue.
Ingredients
2 pints vanilla ice cream (bonus points if you find ice cream in the shape of a rectangle like Breyers)
1 lb frozen pound cake
5 egg whites at room temp (separate while still cold way easier!)
¼ c sugar
1 Tbsp meringue powder (cream of tartar also works)
Make the Meringue (the quick and easy way if you want to be fancy, make a Swiss meringue): Whip the egg whites until they are glossy and smooth. Add the meringue powder or cream of tartar. Slowly add the sugar to the egg whites, beating until peaks form.
Assemble
Line a baking sheet with parchment paper. Slice the pound cake into ½ slices, line the baking sheet with pound cake. Using a knife dipped in warm water, cut the ice cream out of the container, place on top of the pound cake slices. Cover the ice cream with the remaining slices of pound cake. You can tear slices into pieces to completely cover the ice cream. This is a fun activity to do with the kids! Using a spatula, spoon the meringue on top of the pound cake, completely covering the dome of ice cream and pound cake you just created. Have fun making swirls, peaks whatever you want! Freeze until just before serving. Using blowtorch
(don’t involve the kids this time): Lightly toast the meringue until a light golden brown color is achieved. Using the oven: Position the rack to allow room for the Alaska. Preheat oven to broil, place in oven until the meringue is a light golden brown. Display for ooohs, ahhs and photos. Using a knife dipped in warm water, slice the cake and serve!
2 pints vanilla ice cream (bonus points if you find ice cream in the shape of a rectangle like Breyers)
1 lb frozen pound cake
5 egg whites at room temp (separate while still cold way easier!)
¼ c sugar
1 Tbsp meringue powder (cream of tartar also works)
Make the Meringue (the quick and easy way if you want to be fancy, make a Swiss meringue): Whip the egg whites until they are glossy and smooth. Add the meringue powder or cream of tartar. Slowly add the sugar to the egg whites, beating until peaks form.
Assemble
Line a baking sheet with parchment paper. Slice the pound cake into ½ slices, line the baking sheet with pound cake. Using a knife dipped in warm water, cut the ice cream out of the container, place on top of the pound cake slices. Cover the ice cream with the remaining slices of pound cake. You can tear slices into pieces to completely cover the ice cream. This is a fun activity to do with the kids! Using a spatula, spoon the meringue on top of the pound cake, completely covering the dome of ice cream and pound cake you just created. Have fun making swirls, peaks whatever you want! Freeze until just before serving. Using blowtorch
(don’t involve the kids this time): Lightly toast the meringue until a light golden brown color is achieved. Using the oven: Position the rack to allow room for the Alaska. Preheat oven to broil, place in oven until the meringue is a light golden brown. Display for ooohs, ahhs and photos. Using a knife dipped in warm water, slice the cake and serve!
Apple Spice Cake
Tujague’s
Pastry Chef Karen Anderson has created an apple spice cake that is sweet and spicy.
Tujague’s
Pastry Chef Karen Anderson has created an apple spice cake that is sweet and spicy.
Ingredients
1 cup Dark Brown Sugar
¾ cup Vegetable Oil
½ cup Molasses
4 eggs
¾ cup Applesauce
1 teaspoon Vanilla Extract
½ cup Water
1 teaspoon Kosher Salt
1 cup AP Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Nutmeg
1 teaspoon Ground Cloves
Method
Preheat oven to 350 degrees. Whisk oil, sugar and molasses together in a bowl. Whisk in eggs and vanilla. Slowly add in water and whisk together. Stir in apple sauce. In a separate bowl, combine salt, flour, baking powder, cinnamon, ginger, nutmeg and cloves together. Slowly add the bowl of dry ingredients into the first bowl and stir until they are just mixed (don’t overmix). Pour into a 10-inch cake pan that has been sprayed with cooking spray. Bake at 350 degrees for 38 minutes.
1 cup Dark Brown Sugar
¾ cup Vegetable Oil
½ cup Molasses
4 eggs
¾ cup Applesauce
1 teaspoon Vanilla Extract
½ cup Water
1 teaspoon Kosher Salt
1 cup AP Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Nutmeg
1 teaspoon Ground Cloves
Method
Preheat oven to 350 degrees. Whisk oil, sugar and molasses together in a bowl. Whisk in eggs and vanilla. Slowly add in water and whisk together. Stir in apple sauce. In a separate bowl, combine salt, flour, baking powder, cinnamon, ginger, nutmeg and cloves together. Slowly add the bowl of dry ingredients into the first bowl and stir until they are just mixed (don’t overmix). Pour into a 10-inch cake pan that has been sprayed with cooking spray. Bake at 350 degrees for 38 minutes.