Shrimp And Red Bean Salad With Arugula
Salads

Shrimp And Red Bean Salad With Arugula

Shrimp And Red Bean Salad With Arugula This was a fantastic appetizer created by Annie Roberts, who was at the time I had the dish the chef of Robert Mondavi Winery. It was served at a picnic on Mondavi’s then-newly-planted Carneros vineyards, in the early 1990s. I like it so much that we make it often when the great Louisiana shrimp appear. Pretty good with big crawfish tails, too. 1 Tbs. olive oil Zest of 1 lemon, chopped 1 shallot, sliced 1 Tbs. chopped Italian parsley 2 sprigs fresh thyme…

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Bayard Salad
Salads

Bayard Salad

This is a singular salad from Antoine’s that you’ll like if you have a taste for strongly-flavored crunchy food. It is a ball of chopped vegetables in a vinaigrette, set atop an artichoke bottom, then topped with a rolled anchovy filled with Louisiana caviar. It has an almost Cubist appearance–like the sort of salad you’d expect Picasso to make when he was in a creative mood. It’s not for everybody, but I like it. Point of interest: a lot of the ingredients in here are the raw materials for Antoine’s famous oysters Rockefeller sauce. But pretend you didn’t notice. The salad is named after a legendary horse with magical powers from French Renaissance poetry. I don’t know why. Read More. . .

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Roasted Onion (or Garlic) Vinaigrette
Salads

Roasted Onion (or Garlic) Vinaigrette

Although it seems much too simple, this is a great dressing with a little sweetness and sharpness from onions or garlic. Don’t use both. Contrary to common practice, onions and garlic don’t go all that well together. Read more. . .

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Curried Chicken Salad
* NOMenu.com

Curried Chicken Salad

This is the best use I know for leftover chicken, turkey, or even duck. It may well bring forth more flavor than your original chicken dish. Better still, news has appeared lately that says the ingredients in curry powder clean out your arteries. Read More. . .

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Honey-Mustard Salad Dressing
* NOMenu.com

Honey-Mustard Salad Dressing

In the first year of my radio show, this was the most often-requested recipe on my radio show. At that time (1988), the dressing had become very popular in restaurants, but few recipes for it could be found in cookbooks. It’s easy to find one now. In fact, there are many honey-mustard dressing formulae out there. Here’s my original from back in its heyday. Read More. . .

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Thick Blue Cheese Salad Dressing
Salads

Thick Blue Cheese Salad Dressing

Thick Blue Cheese Dressing This is the kind of blue cheese salad dressing you got in the more old-fashioned restaurants. In fact, it was about the only kind you saw until the 1980s, when a sprinkling of crumbled blue cheese over a vinaigrette suddenly became much more popular than the thick, mayonnaise-based version from before then. 1 cup mayonnaise 3 oz. buttermilk 4 oz. sour cream 6 oz. crumbled Roquefort cheese 1/4 tsp. white pepper 2 dashes Tabasco 1 clove garlic, very finely chopped 2 Tbs. red wine vinegar 1/2…

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Cobb Salad, New Orleans Style
Salads

Cobb Salad, New Orleans Style

The Cobb salad is the creation of Bob Cobb, the owner of the famous (but extinct) Brown Derby in Los Angeles. The salad is much more popular on the West Coast than in New Orleans. The main difference here is that the chicken is seasoned with Creole seasoning and grilled, instead of boiled or baked. And the dressing has a few local favorites among the ingredients. What results is a classic Cobb with a bit more bite. The choice of greens is critical. Use at least two: one a mild-flavored variety, the other a sharper taste. Ratio: about two parts mild to one part spicy. keep on reading. . . .

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Corn and Pepper Salad
Salads

Corn and Pepper Salad

Remember Mexicorn? It’s Green Giant’s canned corn with some little green and red peppers, completely devoid of hotness. I remember eating it when I was a kid and wondering what the point was of the peppers. I saw it on the shelf and started thinking about how good such a thing would be if it actually had a little kick. As, of course, it would if Mexicans ate Mexicorn. Read More. . .

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Bloomin’ Chicken Salad a la Potpourri
Recipes

Bloomin’ Chicken Salad a la Potpourri

Bloomin’ Chicken Salad a la Potpourri The Potpourri was the last white-tablecloth restaurant operated by the D.H. Holmes department store, one of the two major players in the golden era of shopping on Canal Street. (The other was Maison Blanche, of course.) Holmes always had restaurants in its stores, but that era was near its end when they renovated and renamed the dining rooms on Canal Street and at Lakeside Mall. Potpourri was a fern restaurant, with all the atmosphere and the menu of that 1970s dining style. It did…

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Sensation Salad
Salads

Sensation Salad

Many restaurants around Baton Rouge serve what they call a Sensation salad. It seems to have been created by a man named Jake Staples for a restaurant called The Place. Or perhaps another called Bob & Jake’s. One thing is certain: it is as much a part of Baton Rouge dining as Caesar salad is among Italian-American eateries. The salad has appeared in New Orleans a few times, never getting a toehold, for some reason. I often get requests for the recipe, however. Read More. . .

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Grilled Warm Endive Salad with Capicola
Salads

Grilled Warm Endive Salad with Capicola

Grilled Warm Endive Salad with Capicola This recipe came from the late Seb’s, a beautiful but short-lived restaurant in the early days of the Jax Brewery. It uses the spear-shaped heads of Belgian endive–a bitter, delicious gourmet lettuce–with the rich capicola ham. The combination may seem odd, but it’s delicious. 4 whole Belgian endives Olive oil 8 small slices capicola ham (substitute prosciutto or smoked ham if not available) Dressing: 1/2 pint fresh raspberries or blueberries 1/2 cup raspberry vinegar 1 cup extra virgin olive oil 1 Tbs. honey Salt…

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Crozier’s French Vinaigrette
Salads

Crozier’s French Vinaigrette

Crozier’s French Vinaigrette From the day Chef Gerard Crozier opened his little French bistro in New Orleans East until, thirty-one years later, he retired after Katrina destroyed his Chateaubriand restaurant, he served this vinaigrette as his house dressing. It’s a classic French dressing, great on almost any kind of green salad. 1 clove garlic, crushed 1 1/2 Tbs. Dijon mustard (or Creole mustard, for a New Orleans taste that Gerard would have disdained) 1/4 cup red wine vinegar 1 cup olive oil (not extra-virgin) 1/4 tsp. salt 1/8 tsp. white…

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Italian Vinaigrette, Bosco’s
Salads

Italian Vinaigrette, Bosco’s

Bosco’s Italian Vinaigrette A part of the meal I most look forward to at Bosco’s–a great Italian trattoria in two locations on the North Shore–is their illusively simple Italian salad dressing. Dress green salads with just enough of this to coat, without leaving any extra in the salad bowl. (If you can’t see the dressing, you did it perfectly.) Dress the salad immediately before serving. 1/2 cup red wine vinegar 1/4 cup freshly-squeezed lemon juice, strained 1/2 cup extra virgin olive oil 1 Tbs. fresh chopped garlic 2 tsp. dried…

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Pasta Salad Allegro
Salads

Pasta Salad Allegro

RecipeSquare-150x150 This is the best pasta salad I’ve ever had, created by Chef Ron Wilemon of Allegro Bistro in the Energy Center. Great picnic food. Read entire article.

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Watercress And Spinach Salad With Pecans
Salads

Watercress And Spinach Salad With Pecans

Watercress And Spinach Salad With Pecans I love salads like this, with few ingredients but a great deal of contrast in flavors and textures. If the watercress isn’t available (or very fresh), use arugula. 1 bag spinach, picked and washed 1 bunch watercress 1 1/2 cups sliced white mushrooms Dressing: 1/4 cup chopped pecans 1/2 cup walnut oil 1 Tbs. lemon juice 2 Tbs. red wine vinegar 2 grinds fresh pepper Generous pinch salt 1/2 tsp. fresh dill, finely chopped 2 sprigs flat-leaf parsley, finely chopped 2 oz. feta cheese,…

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Crabmeat Louie
1 Appetizers: Shellfish

Crabmeat Louie

Crabmeat Louie Crabmeat Louie (or Louis) is a popular way to serve cold Dungeness crab in San Francisco, where the recipe originated about a hundred years ago. It’s excellent with jumbo lump blue crabmeat, too. The sauce is similar to white remoulade or ravigote sauces in that it’s built out of mayonnaise, mustard, lemon juice, and green onions. The added touch is chili sauce, a relative of ketchup found in the same section of the supermarket in a slightly different bottle. Crabmeat Louie can be served as a salad or…

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Tuna Salad
Salads

Tuna Salad

Tuna Salad I see nothing in the world wrong with the idea of eating a tuna salad made with good quality canned tuna. The classic French salade Nicoise is usually made with canned tuna in France. After much trial and error, I find that by leaving out a lot of the stuff that’s usually found in tuna salad (hard-boiled eggs, for instance), you get a better-tasting dish. 1 rib celery, leafy section cut off, coarsely chopped 4 Tbs. mayonnaise 1 tsp. yellow mustard 1 Tbs. buttermilk (substitute with more mayo…

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Lemon Vinaigrette Dressing
Salads

Lemon Vinaigrette Dressing

Lemon Vinaigrette Dressing Here’s a tart, refreshing salad dressing that’s especially good on bitter greens like arugula, radicchio, endive, or frisee. 1 tsp. Dijon mustard 2 Tbs. lemon juice 1 Tbs. balsamic vinegar 1/3 cup olive oil 1/4 tsp. salt 1/8 tsp. white pepper Combine the mustard, lemon juice, and vinegar in a bowl with a wire whisk. Add 2 Tbs. cold water, and then pour in the olive oil in a slow stream until incorporated fully. Add the salt and pepper, and toss with salad greens. Makes about 1/2…

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Cole Slaw
Salads

Cole Slaw

Cole Slaw Cole slaw is an essential part of my barbecue menu. My wife, who is not given to giving unwarranted praise, and who is a cole slaw fan, says this is the ultimate. And you know she’s never wrong. This makes quite a bit–enough to serve twenty or thirty portions. But if you don’t need that much, scale back the ingredients or store some of the shredded vegetables without the dressing in a food storage bag, and refrigerate. 1 head green cabbage 1 head red cabbage 2 bunches green…

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Rockefeller Salad Dressing
Salads

Rockefeller Salad Dressing

Rockefeller Salad Dressing This idea grew out of something I ate a long time ago in the extinct T. Pittari’s, where it was the house salad dressing. It was a greenish vinaigrette with a good bit of garlic and parsley. What brought it to mind is the spinach vinaigrette created by the local Cousins salad-dressing makers. I thought I might have something if I used the other vegetables found in the original oysters Rockefeller at Antoine’s. It worked. This is a particularly good dressing for salads topped with some grilled…

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Creole Mustard Vinaigrette
Salads

Creole Mustard Vinaigrette

Creole Mustard Vinaigrette Whoever made the first vinaigrette substituting our pungent Creole mustard for the standard Dijon mustard was really onto something. It’s the dressing I most often make at home, and it’s good on all sorts of salads, from simple greens to seafood salad to even pasta salads. You can mix the dressing in a shaker bottle, but whisking it in a bowl gives a better, creamier consistency. 1 clove garlic, crushed 2 Tbs. Creole mustard 1/4 cup red wine vinegar 1 cup olive oil 1/4 tsp. salt 1/8…

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Caesar Salad
Salads

Caesar Salad

Caesar Salad Many restaurants serve them, but very few make it in the original style. That involves tableside preparation, starting with the dressing, which is made from scratch to order. (Pre-made dressings, even those made in house, need not apply.) Julia Child once published the recipe she got from Caesar Cardini, who invented it in Mexico. That recipe has two interesting oddities. First, the original didn’t include anchovies, other than the small amount of anchovy in Worcestershire sauce. Second, Chef Cesar broke his eggs over the greens, then tossed them…

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Avocado Ranch Salad Dressing
Salads

Avocado Ranch Salad Dressing

Avocado Ranch Salad Dressing Every time I look at this recipe, the image of an avocado ranch comes to mind. Rounding them up. . . branding them. . . milking the cows. . . okay, enough. As is the case with any dish using avocados, the challenge here is to make this during the half-hour when the avocados on hand are perfectly ripe. Aside from being a great dressing for a green salad, this is also exceptional tossed with jumbo lump crabmeat. 1/2 cup mayonnaise 1/4 cup buttermilk 1/4 cup…

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Andouille-Cucumber Salad

Andouille-Cucumber Salad This salad came from Chef Gary Darling, when he was one of the corporate chefs for Copeland’s–although I don’t remember that it was ever on the menu there. It’s a good change of pace from salads made mostly of green leaves. It’s refreshing and light, but the andouille makes you feel as if you’d actually eaten something. It also comes out good with firm, well-seasoned, grilled fish or chicken in place of the andouille. 1 Tbs. sugar 1/2 cup rice vinegar 1 Tbs. Creole mustard 1/2 tsp. garlic,…

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Shrimp And Salad Soup

Shrimp And Salad Soup Sounds like the first three courses in a six-course dinner. The concept may seem strange, but I think you’ll like the flavor. Give it to someone without mentioning what the green ingredient is. They’ll never guess, but they will like it. I present it here as a hot soup, but it’s also very good cold–particularly if you replace the milk with buttermilk, and add it after taking the pan off the stove. Chill it after making it, and stir in some sour cream and chopped green…

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Potato Salad

RecipeSquare-150x150 The two most important things to know about potato salad are that you must use little red potatoes, and that you should squinch all the ingredients together with your fingers. After washing your hands, of course. Feels funny, tastes good.

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Aegean Salad Dressing

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RecipeSquare-150x150 A fellow named Philip called me three times before I got around to making what he called Aegean salad dressing. In trying to figure out what it was–I’d never heard of it–I went through a few dozen cookbooks and many pages of Bing searches. No two were even close to alike, beyond that all of them were thick vinaigrettes with herbs. I didn’t get a good bead on the puzzle until my daughter and I went to Chicago a few years ago. I found it on numerous menus there, and tried it a couple of times. Here is my approximation.

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Red Bean And Corn Salsa/Salad

Red Bean and Corn Salad My wife Mary Ann found a recipe for black beans and corn in a great book called “Summertime Treats” by Sara Perry. I fooled around with it a little and came up with this variation. This becomes a fantastic recipe if you ever get your hands on some fresh red beans, which show up in stores now and then. Dressing: 1/2 cup olive oil Juice of two limes 1 large clove garlic, chopped 1/4 tsp. cumin 1/2 tsp. spicy paprika 1/2 tsp. celery seed 2…

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Guacamole

This is a little more complicated than most guacamole recipes, and probably not authentic, but it sure tastes good. If you have fresh chili peppers available, chop about two tablespoons’ worth and substitute it for some or all of the Tabasco jalapeno. Don’t cut the avocados until absolutely everything else is chopped and combined. Doing this will prevent the avocados from browning. The hard part is getting avocados at the perfect point of ripeness. That would be when the little button at the top, left over from the stem, pops off with light finger pressure. At this point, I’d like to apologize for the ketchup. But blind tasting doesn’t lie: the ketchup adds a nice little something. Read More. . .

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White Chocolate Mousse

RecipeSquare-150x150 To me, this has become a relic of the 1980s. Back then people talked about it and the restaurants that served it incessantly, as if here were the greatest dessert ever conceived. In fact, I don’t think white chocolate mousse is nearly as good as dark chocolate mousse. But it does have a place, if only as a great matrix for strawberries or raspberries, or as good company for Champagne.

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Gumbo Shop’s Pecan Vinaigrette Dressing

RecipeSquare-150x150 The Gumbo Shop on St. Peter Street may be as famous among locals for this salad dressing as it is for its gumbo. It’s a shade on the sweet side, so it’s best with salads that have a certain bitterness (spinach, Belgian endive, frisee, and radicchio, for example). If you have time to toast the almonds under the broiler for a couple of minutes, it gets even better. During the Reveillon season of December, this great concoction shows up in the salad served as part of the dinner.

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Paprika-Parmesan Vinaigrette

RecipeSquare-150x150 Have you ever wondered why French dressing is orange in America but nowhere else? No? Well, the orange element is paprika, and in the dressing’s earliest forms it had enough paprika to make it spicy. Here’s the way we make it at our house.

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Shrimp Pasta Salad, Roasted Onion Vinaigrette

RecipeSquare-150x150 The shrimp are grilled and spicy, the pasta is chilled, and the cucumbers and romaine provide crunch. But what will really grab you is this vinaigrette. You can also make a version of this with roasted garlic. Read entire article.

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Windsor Court Salad

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RecipeSquare-150x150 This is the salad my wife and I had on our wedding night, in our honeymoon suite at the Windsor Court, which was in its heyday. It was the best house salad being served in New Orleans then, presented beautifully, with multi-color layers in a glass bowl. It is something like the classic Cobb salad, but without the chicken. Read entire article.

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Spinach Salad with Grilled Mushrooms

RecipeSquare-150x150 This spinach salad is considerably different from most served around New Orleans. The mushrooms, the feta, and the powerful balsamic vinegar all add a distinctive flavor. This is best served as a side salad; its assertive flavors may be a bit much for an entree. Read entire article.

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