New Orleans Wedding Story: Heather & Spencer

Heather & Spencer’s wedding was all about classic Italian countryside charm.

Photo by Rob Garland Photographers

So many wonderful vendors on this wedding!
Candles & lighting: Firefly Ambiance Candles & Decor
Rentals: True Value Rental/Just Ask Rental
Tent: Gulf Coast Tent Rentals
Video: Mary M. Cinema
Flowers: Bee’s Wedding and Event Designs
Reception Music: Boogie Falaya
Catering: Toulouse Gourmet Catering
Venue: Pitot House
Fireworks: AFX PRO

 

Recipes from Our Families: Grandma’s Marshmallow Cream Fudge

We’re all about the desserts of our grandma’s lately! And this recipe does not disappoint!

 

 

 

 

Recipes from Our Families: Nana’s Peanut Butter Pie

If you’re already ditching your resolutions like we are, you’ll love this Peanut Butter Pie recipe that is yummy any time of the year! This recipe is from my grandma’s kitchen and this is on the back of the card:

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1/2 cup of creamy peanut butter
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1/2 cup milk
  • small container of cool whip
  • graham cracker crust

Instructions:

  1. Whip cream until fluffy.
  2. Beat in peanut butter & sugar
  3. Slowly add milk.
  4. Fold in cool whip.
  5. Pour into graham cracker crust.
  6. Refrigerate
  7. Enjoy!

 

 

From the Chef: Happy New Year!

Pork Loin with Gravy

  1. Preheat oven to 300 degrees F 
  2. Melt 2 tbs butter in a skillet over medium heat, and stir in 1/2 teaspoon each of black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
  3. With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with 1 stalk celery, 2 # baby carrots, and 1 sliced yellow onion, and season to taste with salt and black pepper.
  4. Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F , about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
  5. Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
  6. While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Potatoes Au Gratin (serves 6-8)
  1. Preheat oven to 350. In a large sauce pan, melt 3 tablespoon butter over low heat. Stir in 3 tablespoon flour, salt and pepper until smooth. Gradually add 2cups milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  2. Using either 6 Yukon gold or russet potatoes, peel the skin then slice into thin ovals.
  3. Finely dice one yellow onion.
  4. In a baking pan, layer the potatoes, cover with onions and bachemel sauce and bake 30-40 minutes, until tender.

 

Black eye peas

  1. Rinse and sort 1# black eye peas.
  2. Heat oil in a large pot over medium heat. Add 1 pound pickled pork, 1 diced green bell pepper, 3 diced stalks of celery, 1 diced yellow onion, 4 cloves garlic and 1 tablespoon tomato paste. Saute 15 minutes.
  3. Add 5 cups water and 5 cups chicken stock, 2 bay leaves and black eye peas. Bring to a boil then reduce heat and simmer 1.5 hours stirring occasionally.
  4. Add salt/pepper/hot sauce to taste.
  5. Serve over hot rice, garnish with chopped green onion.

 

Smothered Cabbage

  1. In a large pot cook 1# sliced bacon. Remove and drain, reserving the fat.
  2. Add 1 diced yellow onion into the fat and cook for 3 minutes.
  3. Add cabbage and drained bacon and sauce for 5-10 minutes. Salt and pepper to taste and serve.

 

 

From the Chef: Christmas Dinner!

This holiday season, our chefs are sharing some of their own family recipes! Check this one out from Justin!

Beef tenderloin (serves about 15)

Have butcher clean one whole tenderloin (6-8#). Season with salt, pepper, Tony Chacherie’s, Montreal Steak Seasoning, Worcestershire sauce and let sit overnight. Preheat grill and sear on high heat both sides. Pour marinade juices into a skillet and add 2 tablespoons margarine and 1 cup red wine. Bring to a boil then baste the meat as it cooks. Reduce heat and cook until thickest center piece is medium rare (135 degrees). The tails will be medium. Let sit for 10 minutes before slicing.

Breaded cauliflower

Cut two heads of cauliflower. In a mixing bowl, make an egg wash of 3 eggs and 2 cups of milk. In another bowl, pour 4 cups Italian bread crumbs, 1 cup grated parmesan and season with Tony’s. Coat the cauliflower in the egg wash, then dredge in the bread crumbs.

Heat oil in either a fryer or a deep pot to 375. Drop in the cauliflower and cook until golden brown. Once done, remove from oil and set on a tray lined with paper towels and season with salt.

Shrimp reoulade salad
Dressing:
In the container of a food processor, combine 4 celery stalks, 4 green onions, 1 small yellow onion and 1 cup parsley. Pulse until finely chopped. Add 1/2 cup red wine vinegar, 1/2 cup ketchup, 1/2 cup tomato puree, 1/2 cup creole mustard and 1 tablespoon Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle 1.25cup canola oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight

Shrimp:

Bring 2 quarts water to a boil in a large pot. Add 3 tbs salt, 2 sliced lemon, 2 fl oz liqiud seafood boil and 2 fl oz worchestire sauce. Let boil 10 minutes then add 3 ln 26-30 count peeled and deveined shrimp. Bring back to a boil and let cook 5-7 minutes, until shrimp turn pink. Drain the shrimp and run under cold water to stop cooking. Refrigerate.

Salad:

Thinly slice 2 heads of iceberg lettuce. Take the cooked shrimp and toss with the dressing. Place the shrimp over the lettuce, garnish with pieces of lemon and sliced green onion.

 

Bananas foster (serves four)

Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream

Directions:

  • Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
  • Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
  • Stir in the banana liqueur, then place the bananas in the pan.
  • When the banana sections soften and begin to brown, carefully add the rum.
  • Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
  • When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
  • Generously spoon warm sauce over the top of the ice cream and serve immediately.

From the Chef: Brown Sugar Cinnamon Carrots

If you’re like us, you’re in the weeds planning Thanksgiving dinner. Here’s a unique & simple side dish recipe for turkey day!

 

Brown Sugar Cinnamon Carrots

Prep Time: 10 minutes

Cook Time: 30 minutes

Feeds: 15


Ingredients:

3 lbs            Baby Peeled Carrot

3/4 cup       Butter

24 oz           Brown Sugar

2 tbsp          Dried Ginger

4 tbsp          Cinnamon


Instructions:

Bring 96 oz of salted water to boil. Place carrots in pot and boil for 15 minutes checking that carrots are al dente. Transfer to sauté pan. Add butter, brown sugar, ginger, and cinnamon. Cook until coated with butter mixture; about 10 minutes.

 

Fall 2017 Menu!

Check out our special Fall 2017 menu!