Peppers
Peppers
Art Print

Buy at AllPosters.com
 

 


 

 

 


wine.com 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Breakfast Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Andouille and Pepper Farmer-Style Omelet

 

 

 Banner 10000001

"New Orleans food is as delicious as the less criminal forms of sin."
~ Mark Twain, 1884


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

 


Have a heart for
New Orleans

 

 

 

 

Salsa
Salsa
Howard Shooter
Buy This at Allposters.com
 

 

 

 

 

 

 

Promo Offer Homepage Banner
CooksGarden.com


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Paprika
Paprika
Art Print

Meisen, Michael
Buy at AllPosters.com
 

 


La Belle Cuisine

 


commander's palace-logo.gif (19219 bytes)

 


Andouille and Pepper
Farmer-Style Omelet


Commander's Kitchen:
Take Home the True Taste
of New Orleans with More
than 150 Recipes from
Commander's Palace Restaurant

by Ti Adelaide Martin and Jamie Shannon,
2000, Broadway Books

Alibris

Makes 8 servings

“Camellia Grill is a diner in New Orleans on the streetcar line where
St. Charles Avenue ends. The waiters in their white linen jackets are
as full of personality and showmanship as the food. Seated on stools
at the long counter, side by side, at 1 A.M. you’ll find tired-eyed Tulane
students at exam time next to couples dressed in black tie and ball
gowns. They’re all having omelets – big, fluffy omelets – with all
manner of ingredients. Here’s our own version.
And long live Camellia Grill!”

1 pound andouille sausage, in medium dice
1 green bell pepper, in medium dice
1 red bell pepper, in medium dice
1 medium onion, in medium dice
8 tablespoons (1 stick) butter
18 medium eggs, well beaten
Kosher salt and freshly ground
pepper to taste
2 teaspoons hot sauce, or to taste
1 bunch green onions, thinly sliced

Preheat the broiler.
Combine the sausage, pepper and onion in a large nonstick skillet over
high heat, and cook for about 5 minutes or until the sausage is semi-
rendered and the vegetables have begun to brown and tenderize.
Remove and set aside half the mixture.
Melt half the butter in the skillet and add half the eggs to the mixture
remaining in the pan. Season with salt and pepper, and stir gently with
a rubber spatula. Reduce heat to low and cook for 30 to 60 seconds,
or until the eggs start to set.
Place the skillet under the broiler to completely cook, about 2 minutes
or until the eggs start to brown and puff up. Be careful not to overcook
the eggs. Slide onto a cutting surface and cut into quarters. Repeat with
the remaining eggs and the remaining sausage mixture.
Serve each wedge with a sprinkle of hot sauce and green onions on top. Lyonnaise Potatoes make a great accompaniment.
 

Chef Jamie’s Tips:  Use a nonstick 10-inch frying pan, Teflon-coated or
similar, unless you have a heavy well-seasoned aluminum French pan
that’s used only for eggs.
Timing is important in this recipe, so have all the ingredients and equipment
ready. The egg mix should be ready to go and the plates should be prewarmed.
A skilled egg cook can juggle more than one pan and burner. If you can’t do
that, encourage the first people eating to start eating while you cook the rest
of the omelets. But if you don’t like that idea, keep the first omelets warm in a
200-degree F. oven while you cook the others. The total time spent should be
about 2 1/2 minutes per omelet. Don’t overcook your eggs. Omelets should be
bright yellow and fluffy, but hot – not brown, rubbery, and overcooked.
 

Index - Breakfast Recipe Archives
More Recipes from Commander's Palace
Do you know what it means
to miss New Orleans?

Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: April 20, 2012.