Reservations: 504-581-3866Reservations: 504-581-3866
Ingredients:
Method:
Pound out each piece of veal to half of its thickness. Sprinkle with salt and pepper. Dip first in flour, then the egg wash, and then in the bread crumbs; set aside. In a heavy skillet, heat the oil. Sauté the veal until golden brown. Drain on paper towels and keep warm.
Paneed Veal Acadian Topping
Ingredients:
Method:
Melt the butter in a heavy skillet. Sauté the shallots and dill for about 2 minutes. Add the crab meat, salt, and pepper and toss gently. Add the cream and simmer 2/3 minutes or until sauce thickens. Correct seasoning if necessary. Spoon over veal and serve.
Serves 6
Ingredients:
Method:
Combine all ingredients into mixer. Label. Date. Cover.
Shelf Life: 1 Week
Ingredients:
Method:
Sprinkle salt, pepper, and lemon juice on cleaned crabs. Sauté in butter until crabs turn red. Set aside on a dish and keep
warm.
Sauté shrimp in wine for 2-3 minutes, add shallots, green onions, mushrooms, lemon juice, and garlic. Slowly cook for 3 minutes, add heavy cream and butter. Cook until it becomes a sauce, add salt and pepper to taste. On 6 warm plates put sauce in center of plate topping with warm crabs. Garnish with chopped parsley, lemon slices, and fresh dill sprig.
Serves 6
Ingredients:
Method:
Preheat the oven to 400 degrees. In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool
In a heavy saucepan, heat the olive oil and sauté the yellow onion, artichoke hearts, and garlic over medium heat until the onion becomes limp. Sprinkle in the flour and mix well while cooking for a minute more. Deglaze the pan with the white wine, then add stock. Bring to a boil, reduce heat, and simmer for three minutes. Add the heavy cream and simmer for another five minutes.
Take the brie and scrape off and discard the white skin; cut cheese into small pieces. Add brie to the ream sauce and stir until all of the cheese is melted and mixed well. Remove from heat and allow to cool.
In a small bowl, combine the bread crumbs, olive oil, and thyme. Set aside. After the cheese mixture is cool, gently fold in the crab meat, being careful not break up the lumps.
To assemble, place one shrimp in the center of an oven proof serving dish so that it stands. Spoon the crab meat mixture around the shrimp and sprinkle with the bread crumb mixture. Repeat with the remaining shrimp.
Arrange the dishes on a large baking pan and bake in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly. Serve immediately.
Serves 6
Note: This dish was served to Steven Segal on a "film" visit to New Orleans!
Ingredients:
Method:
Season the trout filets with the salt, white pepper, and lemon juice. Dredge them in the flour; shake off any excess. Dip the floured filets in the beaten eggs, then sauté them in hot clarified margarine until the edges begin to brown. Turn the fish over and cook gently until it flakes easily, about 5 minutes.
Serve the trout with the Marcus Garnish spooned over them, garnished with chopped parsley.
Filet of Trout Marcus Garnish
Ingredients:
Method:
In a saucepan, combine the artichoke bottoms with the green onions, garlic, shallots, capers, white wine, and lemon juice. Bring to a boil. Divide the butter into three pieces and add all at once. Swirl and agitate in the pan until the butter is fully emulsified. Season to taste with the salt and white pepper.
Do not let the sauce overheat at this point, not even to a simmer. If the sauce simmers, the butter will separate and the sauce will thin out. The sauce needs to remain creamy from the butter.
Serves 6
Note: I created this dish for my younger son, Marcus
Preuss.
Ingredients:
Method:
In a large saucepan, melt 2 tablespoons butter and add the carrots, onions, parsley, bay leaf, and thyme. Cover the pan and cook the vegetables slowly until they are tender. Add the white wine and the shrimp and poach them for about 8 minutes. Remove and reserve the shrimp.
When the shrimp are cool enough to handle, shell and de-vein twelve of them, reserving the shells. Cut the meat into dice and reserve it. Put the shells and the remaining whole shrimp through the food chopper and add the chopped mixture to the kettle with the mirepoix and poaching wine. Stir in the flour. Add the chicken stock, bring the soup back to a boil, and simmer it for 20 minutes. Strain it through a fine sieve and , if it is too thick, add a little milk. Strain it again through a thickness of cheesecloth.
Just before serving, bring the soup back to a boil and add the cream and 2 tablespoons each of butter and brandy, sherry, or Madeira. Garnish each serving with the reserved diced shrimp.
Serves 12
Ingredients:
Method:
In a blender, combine whole tomatoes, green pepper, cucumber, garlic, onion, tomato juice, parsley, black pepper, olive oil, lemon juice, and cumin.
Blend fast so mixture remains coarse, add Tabasco to taste, pour into serving plate.
In a hot skillet, sear your thin slices of salmon, remove from skillet and place on top of sauce. Garnish with lemon slices and parsley sprigs.
Serves 2