157 new orlean recipes

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.

Elegant frozen Grand Marnier souffle with whipped cream and beaten egg whites, piped into a collared dish and dusted with cocoa. A show-stopping no-bake French dessert.

Mousseline of redfish Nantua, a classic French seafood mousse from New Orleans master chefs. Silky puréed fish bound with egg white and cream, baked in a water bath and crowned with crayfish-rich Sauce Nantua.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

French Belgian endive salad (Salade d'Endives) with a Dijon mustard and walnut oil vinaigrette, garnished with walnuts and fresh tomatoes. A crisp, bitter, elegant starter.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

A New Orleans masterchef classic: whole redfish wrapped in puff pastry, layered with salmon and spinach mousses, sculpted into fish-shape, baked golden, and served with beurre blanc.

Peche Royale dans son Panier Fleuri: poached peaches in fried batter baskets over genoise, topped with Grand Marnier sabayon and pate a choux handles. A showpiece French plated dessert.

Fried crawfish tails get a Louisiana upgrade: sherry-marinated, dipped in dark beer batter, and fried crisp, served with a homemade remoulade spiked with Worcestershire, Tabasco, and sherry. New Orleans seafood done right.