With the seasons quickly changing and the temperature heating up, it’s time to relax and enjoy the spring weather with this delicious dessert from White Toque! Some items in this recipe require White Toque products. They are the starred items in the list of ingredients. All three of these items and more are available at the New Orleans Fish House. For more information on [...]
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Warm Duck Salad with Autumnal Fruits and Balsamic Glaze
Posted on November 1, 2010 at 8:36 am by admin
Marinade 6 oz Unsulphured Molasses 12 oz Lavender Honey 3   Cinnamon Sticks 6   Whole Cloves 1 t Black Peppercorns, Cracked 3 ea MLF Boneless, Skinless Duck Breast Balsamic Glaze 6 oz Dried Sour Cherries 1 1/2 c Zinfandel Wine 6   Juice Of Pomegranates 3 c Balsamic Vinegar 1 1/2 c Clover Honey Pears 6 c [...]
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Broussard’s Louisiana Bouillabaisse
Posted on December 1, 2009 at 2:33 pm by admin
Broussard’s Louisiana Bouillabaisse Broth ½ Lb. Carrots, Chopped ½ Cup Tomato Paste ½ Lb. Celery Ribs, Chopped 1 Gallon Shrimp or Fish Stock ½ Lb. Onions, Chopped 2 Cups Chopped Tomatoes ½ Fennel 1/8 Oz. Saffron ½ Green Peppers, Chopped Salt to Taste ½ Cup Olive Oil White Pepper to Taste 1 Tbsp. Cup Chopped [...]
Adrienne’s Crab Cakes
Posted on August 4, 2009 at 12:05 am by admin
In a bowl, mix the crab meat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg.