Besh Big Easy: 101 Home Cooked New Orleans Recipes (John Besh)
Format: PDF / Kindle (mobi) / ePub
In Besh Big Easy: 101 Home-Cooked New Orleans Recipes, award-winning chef John Besh makes his favorite hometown cooking accessible to a wide audience of cooks and readers.
In this, his fourth book, the award-winning chef John Besh takes another deep dive into the charm and authenticity of the cuisine of his hometown, New Orleans.
Besh Big Easy: 101 Home-Cooked New Orleans Recipes, is a fresh and delightful new look at his signature food. Besh Big Easy will feature all new recipes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality that has made John Besh such a popular American culinary icon.
Make a roux by heating the oil in a large heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Lower the heat to medium low and continue stirring until the roux turns a glossy dark brown, about 10 minutes. Add the crabs and sausage and stir for a minute, then add the
We have to have our black-eyed peas with New Year’s Dinner. We also like creamy beans, we like creamy peas, we like creamy everything! We can get so many different kinds of field peas: black-eyed peas, crowder peas, purple hull peas. We cook them fresh in season; but dried is the next best thing. They take longer to cook, but taste wonderful—creamy peas in their flavorful cooking juices.” ♦ Serves 8 2 tablespoons bacon fat or oil 1 medium onion, chopped 1 clove garlic, crushed 1 smoked ham
Sidewalk art and mural on old molasses depot, Bywater 3027 Chartres Street New Orleans, LA ♦ Sidewalk outside and mural opposite Dr. Bob’s funky folk art studio. Chapter 5 1 Creole Tomato mural at AJ’s Produce Co. 3162 Chartres Street New Orleans, LA ♦ AJ’s has supplied our area for over 30 years. 1, 2, 3 Camellia Produce 2810 William Tell Street Slidell, LA 985-640-4297 ♦ Tara and Jack Collier sell the freshest local produce around. 1 Blue Plate sign 1315 South Jefferson Davis
leaf. Bring to a boil, then reduce the heat to medium low. Simmer until the rabbit is fork-tender and the meat is nearly falling off the bones, about 1 hour. Turn the rabbit pieces every so often to ensure that they cook evenly and toss in the whole baby carrots after about a half hour. Season with salt and pepper. Discard the bay leaf. Serve over rice with the chopped green onions. Mardi Gras Morning Pork Shoulder Grillades “Think of grillades as a Creole-style pot roast made with slices of
� cup olive oil 1 onion, chopped 3 cloves garlic, minced � cup flour 1 cup chopped tomatoes 1 teaspoon crushed red pepper flakes 1 teaspoon dried oregano 2 cups Go-To Chicken Stock or beef broth Grits, for serving Season the cutlets with salt, pepper, and the thyme. Dust with flour and sauté in the olive oil in a large skillet over high heat, browning on both sides. As they brown, remove the grillades to a platter. Add the onions to the skillet and cook, stirring, for about 7 minutes