Recipes
Tujague’s Restaurant823 Decatur St
New Orleans, La 70116
(504) 525-8676
tujagues.com
Tujague’s Boiled Beef Brisket
6-7 pounds choice brisket
2 onions, quartered
1½ ribs of celery, quartered
1 head of garlic, peeled
1 bay leaf
1 Tablespoon salt
15 black peppercorns
2 green onions, quartered
1 carrot, quartered
1 bell pepper, quartered
Sauce
1 Cup ketchup
½ Cup horseradish
¼ Cup creole mustard
Note:
The 2 most important steps to produce tender, juicy, tasty brisket are:
1) Buy a quality, well trimmed brisket, never frozen
2) Simmer the meat (not a hard boil)
Place the brisket in a large soup pot, cover with cold water, add all the ingredients and simmer for 3-4 hours until beef is tender. Remove beef and slice. For vegetable soup, skim and strain the stock. Add 3 tablespoons tomato paste, 2 whole tomatoes sliced, and your favorite vegetables. Cook until tender and serve. We have found a little okra adds a distinctive taste to the soup. Cut and cook okra first in the oven or a saucepan to remove the slime before putting into the soup.
Any stock left over after soup is made can be frozen and stored for future soups and sauces.
Makes 1 gallon of soup.
Tujague’s Restaurant823 Decatur St
New Orleans, La 70116
504-525-8676
tujagues.com
Chicken Bonne Femme
Note:
The problem is most people complicate this simple menu. It is as easy as it appears.
In a large skillet, preferably cast iron, fill with Vegetable Oil to just cover the cut up chicken. Rub the chicken with salt, pepper and garlic powder and fry turning once until golden brown. We find it come out crispier if you fry skin up first. Remove the chicken when done and add the thinly cut potatoes to the hot oil. Cook until crisp.
Rub a generous amount of chopped garlic and parsley (chopped together) over the cooked chicken and potatoes and eat.
Of course it is easier when ordered at Tujague’s
823 Decatur St | New Orleans, La 70116 | (504) 525-8676 | tujagues.com
Tujague’s Banana Bread Pudding
2 each Loaves of stale French Bread (use White Bread if not available)
¾ lb. Butter
1 qt. Sugar
¾ cup Vanilla
15 Eggs
2 each Smashed Bananas
¼ cup Banana Liqueur
1 qt. Milk
Cut French Bread into 1 inch thick slices. Randomly fill a large pan or baking dish with the bread at least 3 inches deep. Melt butter and mix all remaining ingredients in a separate bowl. Pour this mixture on top of the bread and let soak for about 5 minutes. Pressing bread down occasionally. Bake in a 350 degree oven for 45 minutes or until the pudding rises. Top with Caramel Sauce and roasted almonds.
Makes 10 servings
Caramel Sauce
1 cup Dark Brown Sugar
4 tbs. Banana Liqueur
½ cup Heavy Cream
2 tbs. Butter
¼ tsp. Cinnamon
In a sauce pan heat banana liqueur until you get a flame. Now add the heavy cream and brown sugar. Let simmer until sauce becomes creamy. Add butter and cinnamon. Serve over warm bread pudding. Top with roasted almonds. Place almonds on a pie pan in a 350 degree oven, Cook until brown.
823 Decatur St | New Orleans, La 70116 | (504) 525-8676 | tujagues.com
Tujague’s Remoulade Sauce
3 Cups finely chopped white onion
2 Cups finely chopped celery
1 Cup finely chopped green onions
1 Cup finely chopped fresh parsley
1 Cup finely chopped lettuce
16oz. Creole Mustard or Brown Mustard
1 ½ pints Olive Oil
¼ Cup fresh lemon juice
Generous amount of paprika, for color
Mix all chopped vegetables together, add Creole Mustard and mix well. Add paprika, olive oil with salt and pepper to taste. Makes about 2 quarts of sauce. Sauce can be made in advance and will keep for several days.
813 Rue Bienville | New Orleans, La 70112 | 504-523-5433 | arnaudsrestaurant.com
Creme Brulee
Serves 6
6 egg yolks
1/3 cup white sugar
2.5 cups heavy cream
1 tbsp. vanilla extract
3 tbsp. dark brown sugar
Preheat oven to 250 degrees. In a bowl, beat the egg yolks and white sugar with a mixer at medium speed. Set aside. In a pan, bring the cream to a boil over medium heat. Remove the cream from the heat immediately and add it to the egg-sugar mixture while continuing to beat. Add the vanilla and continue to beat until the mixture is completely cool.
Pour the cool mixture into six 4-ounce custard cups. Line the sides of a 3-inchhigh baking pan with parchment paper, then place the cups in the pan. Add water until it reaches halfway up the sides of the cups. (The paper will stabilize the water and prevent the cups from shaking.)
Bake for one hour and thirty minutes. Remove the cups from the pan, allow to cool at room temperature, then refrigerate until chilled.
When chilled, evenly spread 1/2 tablespoon of dark brown sugar over the mixture in each cup. Place the cups on a sheet pan and set under the broiler until the sugar melts, darkens and forms a crust, 20 to 30 seconds. This is the brulee process. Refrigerate until ready to serve.
Royal Sonesta Hotel – New Orleans
300 Bourbon St | New Orleans, LA 70130 | (504) 586-0300 | www.sonesta.com/ROYALNEWORLEANS
DESIRE TURTLE SOUP
Serves 20-30
2 lbs. Turtle meat, coarsely ground
1 lb. Veal or Beef scrap, coarsely ground
1 stalk Celery, finely chopped
½ each Green Pepper, finely diced
½ each Medium Yellow Onion, finely diced
1 T. Garlic, chopped finely
2 each Lemons, cut in wedges
4 each Bay Leaves
2 c. Cooking Sherry
¼ c. Lemon Juice
4 T. Worcestershire Sauce
1 tsp. Tabasco
1 T. Garlic Powder
1 tsp. Thyme, dry
1 tsp. Basil, dry
2 c. Tomatoes, diced canned
½ c. Tomato Paste
2 gal. Veal Stock, Beef Broth or Water and beef bouillon
1 c. Roux, medium brown (3/4 c. flour, ½ c. salad oil)
2 T. Kitchen Bouquet
To Taste Kosher Salt and Black Pepper
Brown turtle and ground meat in a 3 gal. Stock pot, stirring frequently. Drain Fat from browned meat through a colander and return to pot on medium heat. In a cheesecloth or coffee filter, place lemon wedges and bay leaves, and tie closed. Place the bundle in the pot with the meat. Add Stock (or water and bouillon), Sherry, onions, peppers, celery, Worcester sauce, Tabasco, lemon juice, tomatoes, thyme and basil and simmer for 30 minutes. Add tomato Paste and simmer 30 additional minutes. Bring to a low boil and slowly stir in roux. Continue stirring until soup thickens and lumps are dissolved. Add kitchen bouquet, and season to taste with salt and pepper. Makes 2.5 to 3 gallons of soup, but freezes well.
Oyster Soup
Serves 4 to 6
3 – ½ cups water
2 dozen freshly shucked oysters, drained
½ cup chopped celery
½ cup chopped green onions
½ cup chopped onion
1 tablespoon plus ¼ cup unsalted butter
½ teaspoon finely chopped garlic
1/8 teaspoon dried thyme
1/8 teaspoon ground red pepper
1 bay leaf
¾ cup heavy cream
2 cups whole milk
½ cup all-purpose flour
1 teaspoon Kosher or sea salt
¼ teaspoon ground white pepper
Bring water to a boil in a medium saucepan. Add oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. Set both aside.
In a Dutch oven over medium heat, cook celery, green onions and onions in 1 tablespoon butter, stirring constantly until tender. Stir in 2 – ½ cups of the reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in the cream, reduce the heat and simmer for 5 minutes. Stir in the milk and return to a simmer.
Melt the remaining ¼ cup butter in a small saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly, then cook gently for 3 minutes more or until smooth (the mixture will be very thick).
Gradually add the flour mixture to milk mixture, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated. Remove from the heat, discard bay leaf and serve immediately.
300 Bourbon St | New Orleans, LA 70130 | (504)586-0300 | www.sonesta.com/ROYALNEWORLEANS
OYSTERS DESIRE
Serves 1-2
6 each Fresh P&J Oysters, shucked on the half shell
4 oz. Unsalted butter
1 T. Garlic, pealed and chopped
½ tsp. Kosher Salt
2 T. Parmesan, grated
1 tsp. Creole seasoning blend
1 T. Parsley, Chopped
½ tsp. Green onions, sliced
½ each Lemon, Sliced and Roasted
½ c. Rock Salt
Allow butter to soften at room temperature for 1 hour. Preheat Broiled on high for 20 minutes.
In a mixing bowl combine butter, garlic, salt, Parmesan, parsley and ½ tsp of the seasoning blend. Fill a heat resistant bowl with rock salt and place oysters in the shell on the salt. Spoon 1 T. of the butter mixture onto each oyster. Sprinkle the top of each oyster with the remaining seasoning blend. Place bowl and lemon slices in broiler on the top shelf for 6-8 minutes until nicely browned.
To serve, sprinkle with green onions and place roasted lemons in thecenter of the bowl.
Oysters Bienville
Serves 8-10
2/3 cup finely chopped white mushroom
4 tsp. (½ stick) unsalted butter
1-1/2 tsp. very finely chopped garlic
4 large shallots, finely chopped
1/2 pound cooked shrimp, finely diced
1-tsp. all-purpose flour
1/2 cup brandy
1/2 cup heavy cream
1 tsp. ground white pepper
4 Tbs. dry breadcrumbs
1/4 cup finely chopped flat-leaf parsley
1 tsp. Kosher or sea salt
Freshly ground black pepper
1/2 tsp. Cayenne pepper
2 dozen plump, salty, oysters, freshly shucked and the flat sides of the shells reserved
About two rock salt (optional)
Lemon wedges wrapped in muslin sleeves, for serving
In a large, heavy saucepan, warm the vegetable oil and sauté the chopped mushroom for 4 minutes, stirring. Remove from the pan with a slotted spoon, press with another spoon to remove excess liquid and set aside.
In the same pan, melt the butter over low heat and sauté the garlic and the shallots for about three minutes, stirring frequently, until softened.
Add the shrimp and stir to mix, then sprinkle evenly with the flour. Stir together, add the reserved mushroom and increase heat to medium.
Stirring constantly, deglaze the pan with the brandy. Stir in the cream and cook for two to three minutes, until smooth. Stir in Romano, dry breadcrumbs, parsley, salt, a touch of black pepper and the Cayenne to soft, moundable consistency. A small amount of milk may be added if the mixture is too thick.
Remove the pan from the heat and transfer the mixture to a glass or ceramic bowl. Cool to room temp., then refrigerate for about 1 1/2 hrs, or until thoroughly chilled.
Preheat oven to 400°. Wash the oyster shells well and dry. Drain the oysters and place one each in each of the 24 shells, or use two smaller oysters per shell if necessary.
Place the shells in a large, heavy roasting pan lined with a 1/2-inch layer rock salt, or place six filled oyster shells in each pie of four pie pans line with salt (the salt keeps the upright during cooking and stops the delicious juices from escaping).
Top each oyster with one generous tablespoon of the Bienville mix and bake for 15 to 18 minutes, or until nicely browned. Carefully place 6 oysters on each hot dinner plate. If baked in pans of rock salt, place each pan on a dinner plate. Garnished with a wrapped lemon wedge and serve immediately.
813 Rue Bienville | New Orleans, La 70112 | 504-523-5433 | arnaudsrestaurant.com
Creole Crabcakes
Serves 4 as entree (Makes a wonderful stuffing for shrimp or mushrooms.)
1 tablespoon Creole mustard
1 egg
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1/2 small red onion, finely diced
1 green pepper, seeds removed, finely diced (or use 1/3 red, 1/3 yellow and 1/3 green)
1 cup fine breadcrumbs
1 tsp. salt
1/2 tsp black pepper
1/2 cup olive oil
1-1/2 cups Creole sauce
1/4 cup lemon butter sauce, room-temp.
fresh basil sprigs for garnish
Preheat oven to 375°
In a large bowl, whisk together the Creole mustard, egg, mayonnaise and lemon juice until well blended. Add the onions, peppers and cilantro and mix well. Mix the salt and pepper into the breadcrumbs, then add gently with the crabmeat.
Portion the crabmeat mixture into 16 round cakes about 2 inches high and 2 inches wide. Dredge in breadcrumbs to coat lightly.
Line a sheet pan with parchment and dust lightly with breadcrumbs. (To cook later, at this point, you may put the crabcakes on the pan and cover with plastic wrap. Pierce the wrap several times to prevent the cakes from getting soggy. Refrigerate.)
Heat the clarified butter oil in a large sauté pan over medium high heat. Sauté the crabcakes for about 1 minute on each side, until golden brown. Transfer to the prepared sheet pan and bake for 5 minutes.
Heat the Creole sauce in a small saucepan then strain.
For each serving, ladle Creole sauce in the center of a hot dinner plate and drizzle lemon butter sauce over it. Place 4 crabcakes around the sauce. Garnish with a sprig of basil and serve.
