Brasserie de Xavier
Brasserie de Xavier
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Kungl, Michael L.
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La Belle Cuisine -

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Fine Cuisine with Art Infusion

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


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"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin

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Have a heart for
the Gulf Coast







Atchafalaya Swamp, 'Cajun Country', Louisiana, USA
Atchafalaya Swamp, 'Cajun Country', Louisiana, USA
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Sunset Casts an Orange Glow and Silhouettes a Waterside Shack
Sunset Casts an Orange Glow
and Silhouettes a Waterside Shack
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Sunlight Through a Cypress Swamp with Reflections
Sunlight Through a Cypress Swamp with Reflections
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La Belle Cuisine


Kick it up another notch!!!


Louisiana Real
and Rustic

Emeril Lagasse with Marcelle Bienvenu,
1996, William Morrow & Co.


Panfried Catfish with Lemon and Garlic

"Before dawn when the mist floats heavily above the black-green water
of the Atchafalaya River Basin, fishermen strike out to try their luck.
By mid-morning, when the sun begins beating down on their backs, a
mess of silver-gray catfish will be snapped on stringers trailing in the
cool water. If the fish are small, the fishermen may simply skin, gut,
and dredge them before panfrying. Larger fish are cut into fillets.
These panfried catfish fillets are golden and crisp on the outside,
smooth and hot within. Real Potato Salad is all that is needed to
go with them. My friend Mr. Thibodeaux prefers his catfish on a
poor boy. He hollows out a loaf of crisp French bread, slathers
both sides with Creole Tartar Sauce and fills the loaf with fried
fish, then washes it down with cold Dixie beer.
Mon cher, c'est bon, oui."

 4 catfish fillets (6 to 6 1/2 ounces each)
3/4 cup fresh lemon juice
1/4 cup minced parsley
1/4 cup minced garlic
1 tablespoon plus 2 teaspoons Rustic Rub
1/2 cup yellow cornmeal
2 tablespoons flour
1/2 cup vegetable oil

Put the catfish in a shallow bowl. Add the lemon juice, parsley, garlic
and 1 tablespoon plus 1 teaspoon of the rub. Toss to coat the catfish
evenly. Cover and refrigerate for 1 hour.
Combine the cornmeal, flour and the remaining rub in another shallow
bowl. Remove the catfish from the marinade and dredge in the corn-
meal mixture, coating evenly.
Heat the oil in a nonstick skillet and fry for about 3 to 4 minutes on
each side, or until golden brown. Serve immediately. 4 servings.

Creole Tartar Sauce

"If there’s one condiment we can’t live without in south Louisiana,
it’s tartar sauce. There’s nothing better to spread on a fried catfish,
shrimp or oyster poor boy…"

1 egg [Egg Safety Information]
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped green onions
1 cup olive oil

1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, and green onions in a food
processor and purée for 15 seconds. With the processor running, pour
the oil through the feed tube in a steady stream. Add the cayenne,
mustard and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if
used within 24 hours. Makes
1 1/3 cups


Real Potato Salad

"Potato salad is the traditional accompaniment to fried seafood and fried
, and in the southern part of the state, particularly along Bayou
Teche, the locals like it so much they even put a spoonful or two in their
chicken and sausage gumbo. There are two secrets to this potato salad –
cut the potatoes into chunks  and no mayonnaise will do but homemade.
It’s so tasty, I’ve seen people make a sandwich of it."

1 1/2 pounds medium red potatoes, scrubbed
4 hard-boiled eggs, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 cup chopped celery
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1/2 recipe One-Egg Mayonnaise (recipe follows)
2 tablespoon Creole or whole-grain mustard

Put the potatoes in a saucepan and add enough water to cover. Bring
to a boil. Cook, partially covered, for 25 to 30 minutes, or until fork
tender. Drain and cool. Peel and cut the potatoes into 1-inch chunks.
Put the potatoes in a salad bowl. Add the eggs, salt, cayenne, black
pepper, celery, green onions and parsley. Combine the mayonnaise
and mustard and add to the bowl. Toss to mix well.
Serve immediately or refrigerate and serve slightly chilled. 4 servings.

One-Egg Mayonnaise

"Louisianians consume a lot of mayonnaise (pronounced ‘MY-o-naze’
down here). It’s used in salads, slathered on sandwiches, dabbed on
vegetables, and spread on cold meats."

1 egg [Egg Safety Information]
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon freshly ground black pepper

1/2 teaspoon salt

In a food processor or blender, blend the egg and lemon juice for 10
seconds. With the processor running, slowly pour in the oil through the
feed tube. Mixture should thicken. Add the pepper and salt and pulse
once or twice to blend. Transfer to an airtight container and refrigerate
for at least 30 minutes before using. Best if used within 24 hours.
1 1/4 cups

More Emeril recipes:
Emeril's New New Orleans Cooking
Emeril's Creole Christmas
Emeril's TV Dinners
Every Day's a Party!

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