Jazz I
Jazz I
Art Print

, Elena
Buy at AllPosters.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."


Eggs Louis Armstrong (Commander's Palace)



 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








Louis Armstrong
Louis Armstrong
Art Print

Willoughby, Bob
Buy at AllPosters.com










Banner 10000019











Satchmo the Great
Satchmo the Great

Buy at AllPosters.com

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


Louis Armstrong
Photographic Print

Badgley, Aaron...
Buy at AllPosters.com


La Belle Cuisine


Eggs Louis Armstrong

Commander's Kitchen:
Take Home the True Taste
of New Orleans with More
than 150 Recipes from
Commander's Palace Restaurant
by Ty Adelaide Martin and Jamie Shannon,
2000, Broadway Books


Makes 4 servings

 Jazz Legend Louis Armstrong was born in New Orleans 100 years ago.  The
City that Care Forgot is celebrating his birthday in her own inimitable way.
Despite the fact that he was actually born on August 4th, Louis celebrated
his birthday on July 4th.  Why shouldn't we? (MG July 2001)

“For me, this is the King of Egg Dishes, named after the King of Jazz. When we called it Poached Eggs with Red Bean Sauce and Pickled Pork Hash Cakes, we couldn’t give it away. But when we renamed it Eggs Louis Armstrong, it started flying out of the kitchen. The salty, almost sweet meat flavor of pickled pork is trumpeted by the creamy, spicy red bean sauce, topped by our plump poached
eggs. A very jazzy dish! All the more appropriate since Louis signed his name
“Red Beans and Ricely Yours”.

3 tablespoons butter
2 medium onions, in medium dice
1 1/2 medium bell peppers, in medium dice
15 cloves garlic, peeled and minced
2 stalks celery, in medium dice
1 1/2 jalapeño peppers, in small dice,
stems and seeds removed
1/2 pound dried red beans
1 1/4 pounds ham or pickled pork, soaked in
water overnight to release excess salt
 1 1/2 quarts plus 1 cup water
1 bay leaf
1 large russet potato, unpeeled
Kosher salt and freshly ground pepper
to taste
1/2 cup flour, for dusting
8 poached eggs
3 green onions, thinly sliced
(green portion only)
Hot sauce to taste

Melt 1 tablespoon of the butter in a Dutch oven or a large, heavy pot over
high heat until it starts to smoke, about 2 to 3 minutes, then reduce heat to medium. Add half the onion, bell peppers and garlic, and all of the celery
and jalapeños, and sauté for 8 to 10 minutes, until tender and lightly
browned, stirring occasionally.
While the vegetables are cooking, rinse the beans thoroughly, looking for
any debris. Drain, and add them and the meat to the pot with the 1 1/2
quarts of water. Stir. Add the bay leaf and the whole potato and bring to a
boil, skimming away any impurities that may rise to the top. Reduce the
heat, and simmer for about 1 hour. Remove and set aside the potato, and simmer the beans and meat for 1 to 1 1/4 hours more, until the beans are tender. Turn off the heat. Remove the meat, set it aside and let it cool.
Cut the meat into small dice. Peel the potato, and cut it into medium dice.
Now make the hash cakes. In a large skillet, melt 1 tablespoon of the remaining butter over high heat, until it starts to smoke, 2 to 3 minutes.
Add the remaining onions, peppers and garlic. Sauté for about 5 minutes, stirring, until the vegetables start to cook and become tender. While cooking, add the diced meat to the pan, and stir. Reduce the heat to medium, and sauté for about 10 more minutes, stirring occasionally. Add the diced potato, stir, and cook 5 more minutes, stirring occasionally. Add the remaining 1 cup of water, bring to a simmer, and cook 25 to 30 minutes more, stirring frequently. The mixture should become pasty, the meat will start to break up, and all the water will be absorbed. Remove from the heat and refrigerate.
Make the red bean sauce. With a hand blender or in a blender of food processor, purée half the beans to a saucelike consistency. Return to the
pot and mix with the whole beans. Add salt and pepper if necessary.
Divide the chilled hash cake mixture into four even balls. Roll the balls on
a floured sheet pan to fully coat each one, then slightly flatten each ball on
the pan. If necessary, flip the cakes to coat again with flour.
Melt the remaining 1 tablespoon of butter in a nonstick skillet or a well-seasoned pan over high heat, about 2 to 3 minutes. Be sure the butter coats
the entire surface of the pan. Place the cakes in the pan, and sauté until they start to become brown and crisp, about 2 1/2 minutes; if they are cooking
too quickly, reduce the heat. Turn the cakes over, and cook another 2 1/2 minutes, adjusting the heat if necessary, until the cakes are golden brown, crisp, and hot in the center.
Bring the red bean sauce to a boil, adding a bit of water if it’s too thick or boiling to reduce if it’s too thin. To serve, spoon about 4 ounces of sauce
on each of 4 warmed plates and place a cake on top. With your thumbs,
make an indentation in each cake big enough for the eggs to stay in place.
Place 2 poached eggs on each cake. Serve with green onions and
hot sauce.

Chef Jamie’s Tips:  The cakes and the sauce are best made a day in advance.
Pickled pork has been cured in liquid brine. It is much like corned beef. Pickled
pork is hard to find outside of the New Orleans area. Any well-preserved ham
could be substituted, but not smoked ham, which would distort the flavor of
the ham and the salt too much.
Whatever you use, don’t season the sauce or the cakes until the end. It’s very
easy to oversalt, especially when you’re cooking meat in beans; that mixture
extracts the salt into the sauce.
An immersion blender is the best tool to use for blending the sauce, but if you
don’t have one, use a blender or food processor.
I like my eggs sprinkled with hot sauce at the end.


"Meeting Louis Armstrong"

"Louis Armstrong came home to New Orleans in the early 1950s to present a
live television show. Since it meant there would be a nationwide viewership,
my Uncle Owen Brennan convinced the television people to do the show in
front of Brennan’s restaurant sign.
But this artist who was the toast of America still wasn’t allowed in most hotels
and still was not welcome in the heavily segregated South. Louis was hurt, and
he stayed only long enough to do the show. But he practiced a little. He stood on
the corner of Bourbon and Bienville, in front of the old Absinthe House, and he
started to play. Ella and the staff ran up to the balcony and listened, watching in awe. Word spread fast. People came from everywhere. A huge crowd formed.
People were amazed, and Louis did not disappoint. He played his heart out.
Ella says it brought tears to her eyes. 'His talent was so awesome.' And for him
to stand on that corner – our corner, his corner, the center of New Orleans in
many ways – and play 'Do You Know What It Means To Miss New Orleans?'
'Well, it gives me chills, just remembering it.' Ella recalled. 'He was such a gentleman. We told him it was so good to have him home, and he wanted to
talk about red beans and rice and all the foods he missed. It’s been such fun
meeting so many famous writers, musicians, actors, and politicians over the
years, but nothing can top meeting Louis Armstrong.' "

Featured Archive Recipes:
(work in progress)
Commander's Andouille and Pepper
Farmer-Style Omelet

Commander's Eggs Creole
Commander's Eggs Jeannette
Commander's Eggs Sardou
Commander's Omelet Pontalba
Louisiana Red Beans and Rice

Index - Breakfast Recipe Archives
More Commander's Palace Recipes
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.