Louisiana Cookin' November - December 2016

NOW, THAT SHOULD KEEP YOU BUSY AND WELL FED UNTIL NEXT TIME. REMEMBER: BUY LOCAL, EAT OUT OFTEN, AND CLEAN YOUR PLATE. Some time ago we gave you a heads up about the newly refurbished Pontchartrain Hotel in New Orleans. It has reopened with a flourish, with Chef Chris Lusk at the helm of the food and beverage offerings. Those in the know have been waiting to find out if the famed Caribbean Room would be offering the famous Mile High Pie, and the answer is a resounding YES. Locals who remember the famous Trout Veronique (with hollandaise and grapes) will be happy to see it on the new menu as well. If you crave an old-school quiet dining experience, with well-informed servers, nattily turned out, this is your best destination.…

Ingredients: 6 eggs, boiled, peeled & rinsed 2 slices bacon, cooked crispy & diced ¼ cup mayonnaise 1½ tsps. sweet pickle relish 1 tsp. Dijon mustard ¼ tsp. Slap Ya Mama Pepper Sauce Paprika, pinch for each egg Slap Ya Mama Hot Blend Seasoning, to taste Directions: With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!…

WHO SAYS YOU can’t give into your temptations? During the holiday season, when cookies, cakes, and confections of every sort are everywhere, there’s no need to worry about what to serve for a daintier (but still completely decadent) dessert: chocolate soufflé. These little cups are elegant, flavorful, and won’t wreck your diet. Wins all around! LIGHT CHOCOLATE SOUFFLÉ MAKES 6 SERVINGS 2 tablespoons unsalted butter, softened 1/3 cup plus 4 tablespoons granulated sugar, divided 1/3 cup firmly packed light brown sugar ½ cup water 1 teaspoon espresso powder 3 ounces semisweet chocolate, chopped ½ cup unsweetened cocoa powder 2 tablespoons all-purpose flour 1/8 teaspoon kosher salt 2 large egg yolks 5 large egg whites ¼ teaspoon cream of tartar 4 cups hot water Garnish: chopped semisweet chocolate, cocoa powder 1. Preheat oven to 350°. Line the bottom of a 13x9-inch baking dish with a thin dish towel.…

THERE ARE FEW, if any, more quintessential New Orleans holiday dishes than oyster dressing. Creole dressings, sometimes called stuffings, are full of the trinity, day-old New Orleans-style French bread, and quite often, delicious local seafood. Pre-shucked Louisiana oysters, which come packed in their own liquid, are not only a terrific time-saver in this recipe but the oyster liquor is also key to the texture and flavor. The result is one of the most comforting dishes you’ll eat all season. CREOLE BAKED OYSTER DRESSING MAKES ABOUT 10 SERVINGS 2 (16-ounce) containers shucked oysters, drained, liquor reserved 6 tablespoons butter 1½ cups chopped onion 1/3 cup chopped green onion 1 cup chopped celery 1 cup chopped green bell pepper 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 12 ounces day-old French bread, cut into…

"OF COURSE THE SPANISH, ALWAYS NEUROTICALLY SECRETIVE, TRIED TO KEEP CHOCOLATE TO THEMSELVES AND MANAGED TO DO SO FOR NEARLY A CENTURY. " Montezuma was an elegant and much misunderstood monarch. The emperor, misguided by that fatal combination of false prophecy and religious fervor, threw gold and silver, jade and emeralds at the feet of the fearsome conquistadores, but in the end these treasures neither saved the Aztec nor apotheosized the Spaniards. Instead, the infamous pillage of an ancient civilization and wanton destruction of Tenochtitlan—a city bigger than any in Spain and more beautiful even than Venice—endured as the Castilian trophies that stud the epoch’s history. There is no question that the European interlopers were louts and bad guests, but at least those Iberians had previously absorbed a shred of sophistication from…

WHETHER YOU’RE HOSTING a get-together or attending a potluck, there are countless occasions to delight partygoers with festive appetizers during the holidays. This year, start your celebration on a memorable note with simple, crowd-pleasing snacks that feature some of Louisiana’s best flavors. From elegant Crawfish Salad Puffs and decadent Fig-Pecan Baked Brie to mouthwatering Muffuletta Flatbread and more, your guests will be seriously impressed with these updates on party food. Get the party started with these delicious yet easy appetizers. TOMATO AND GOAT CHEESE PALMIERS MAKES ABOUT 48 8 ounces goat cheese, softened ½ cup sun-dried tomatoes,* finely chopped 1 tablespoon fresh rosemary, finely chopped 1 teaspoon ground coriander ½ teaspoon kosher salt 1 large egg 1 tablespoon water 1 (17.3-ounce) package frozen puff pastry, thawed 1. Preheat oven to 425°. Line 2 rimmed baking sheets with parchment paper. 2. In a small bowl,…