Tom Fitzmorris's New Orleans Food (Revised Edition): More Than 250 of the City's Best Recipes to Cook at Home
Format: PDF / Kindle (mobi) / ePub
Now, three years after the release of New Orleans Food, Fitzmorris revisits his magnum opus to coincide with the publication of his memoir, Hungry Town. This expanded edition features 25 delicious new recipes steeped in the town’s Creole and Cajun traditions yet updated to reflect contemporary tastes and ingredients. Whether you’re nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf.
lukewarm water to remove some of the salt, which will otherwise get concentrated later. Peel all of the crawfish and reserve the tail meat and the shells separately. Try to enlist a helper to pull off all the claws from the shells. Put the claws into a heavy plastic bag and bash with a meat mallet to break most of them. 2. Place the onion, garlic, celery, and bell pepper into an 8-quart (or larger) saucepan and sweat over medium heat until the vegetables begin to brown a little around the edges.
fryer. 2 lb. small catfish fillets 3 Tbsp. yellow mustard 2 Tbsp. lemon juice 1 Tbsp. juice from a jar of dill pickles 2 tsp. milder Louisiana hot sauce, such as Crystal 1 tsp. Worcestershire sauce 1 cup corn flour (Fish-Fri) 1 cup cornmeal 1 Tbsp. salt � tsp. granulated garlic Peanut oil, for frying 1. Wash the catfish and remove the skin and any remaining bones. Unless the fillets are very small, cut them on the bias into strips about 1½ inches wide. 2. Blend the mustard, lemon
inside. Rinse them in hot water and cut into thin strips about an inch long. 3. When the garlic is roasted, remove and peel the cloves. (You can squeeze them out, usually.) Put them into a food processor with the basil, parsley, a pinch of salt, and about 1 tablespoon of the pepper strips. Process into a rough paste. Cut a slit in the side of each filet, making a pocket about 1 inch deep. Using a spoon, stuff with about a tablespoon of the garlic-chile mixture. Season filets on the outside with
reduced by two-thirds, add the cream, the remaining strips of jalapeño and Anaheim chile peppers, and salt to taste. Bring to a boil and reduce by one-third, then pour over the steaks on their serving plates. SERVES FOUR. Boiled Brisket of Beef In New Orleans, the favorite method of cooking brisket is to simmer it for hours. The flavorful meat is served with boiled cabbage, carrots, and potatoes as a classic lunch special in the older restaurants. One of the byproducts of making boiled beef is
half-and-half, eggs, Worcestershire sauce, Tabasco, and salt together in a bowl and set aside. 2. Grease a 9 x 5 x 4-inch baking dish or casserole with the butter. Place a layer of bread along the bottom of the dish. Sprinkle a third each of the cheese, mushrooms, and green onion over the bread. Pour about a quarter of the milk-egg mixture over this, enough to soak it well. Push down gently until the bread is soaked. Repeat the layers in the same order as above, topping each tier with a dousing