• 1 1/4 cup granulated sugar
• 1 large Meyer lemon or 1 medium Louisiana navel orange, washed and cut into 8 pieces, skin and all
• 1 stick salted butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1 store-bought tarte shell

Idiot-Proof Citrus Pie

Click image to enlarge

• oil for deep-frying 
• 1 lb all-purpose flour 
• 1 (12 oz) beer 
• 3 whole eggs 
• 3 egg yolks 
• 2 teaspoons dark rum 
• Pinch of salt 
• 3 egg whites 
• 6 medium apples, peeled, cored and cut into rounds 1/4 inch thick 
• granulated sugar (for garnish)

Apple Beignets

Click image to enlarge

• 1 stick butter
• 1 medium onion, diced
• 2 teaspoon salt
• 1 teaspoon cayenne pepper
• 5 tablespoons flour
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup shredded cheddar cheese
• 2 egg yolks
• 2 lbs jumbo lump crabmeat, picked for shells
• 1 cup shredded cheddar cheese, for topping

 Mulate's Crabmeat AuGratin

Click image to enlarge

• 6–8 mirliton
• 1 cup sugar 
• 3 eggs, well beaten 
• 1 cup biscuit mix 
• 1/2 cup milk 
• 1/4 cup melted butter 
• 1 tablespoon pure vanilla extract 
• 1/8 teaspoon nutmeg 
• 1/8 teaspoon cinnamon 
• 1 (9-inch) unbaked pie shell

Chefs note: The chayote squash, or vegetable pear, is called a mirliton in South Louisiana. The Los Isleños, or Canary Islanders, brought mirliton to the area in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles and is found in many entrées and side dishes.

Mirliton Pie

Click to enlarge image

• 1 1/2 cup flour
• 3/4 teaspoon baking powder
• pinch of salt
• 4 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 eggs separated
• 2/3 cup milk
• 3 bananas, (1 pureed, 2 diced)
• 1 tablespoon corn oil
• Vegetable oil for deep-frying
• Cinnamon sugar (1/2 cup sugar mixed with 1 tablespoon ground cinnamon

Chef's note: These seem to cry, “Brunch! Brunch!”  How about a Sunday morning treat with a big cup of Café au Lait?  Where’s my New York Times…..?

Banana Fritters

Click image to enlarge

• 10 eggs
• 1/2 lb jumbo lump crabmeat, discarding shells
• 1/2 cup oyster mushrooms (roasted)
• 1/4 cup leeks (cut into half moons)
• 2 tbsp butter
• 1/4 cup green onions (finely chopped)
• 1/4 cup milk
• salt and pepper to taste

• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon Creole mustard or any course, grainy brown mustard
• 1 teaspoon fresh lemon juice
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1/4 cup chopped scallions (green and white parts)
• 1 tablespoon chopped curly parsley
• salt and freshly ground white pepper to taste
• 1 pound jumbo lump crawfish
• 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
• 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

Click image to enlarge.

Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

Bread Pudding 

• 8 10 inch loaves of French bread (broken)
• 1 tablespoon butter (softened)
• 5 eggs (beaten)
• 1 cup sugar
• 1/2 tablespoon cinnamon
• 5 cups milk
• 6 ounces butter 
• 7 ounces pineapple (crushed)
• 1 tablespoon vanilla extract
• 1 can condensed milk

Praline Sauce

• 4 tablespoons butter
• 1/2 box of brown sugar
• 1/2 quart heavy cream
• 1/4 cup rum
• 1 cup pecans, chopped

Bread Pudding with Praline Sauce

Click image to enlarge

• 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7½ to 8 ounces, cut into ½-inch cubes with crust on  
• 3 cups heavy cream
• 1/2 cup whole milk
• 1 3/4 cups sugar, divided
• 1 2-inch-long piece of vanilla bean
• 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips
• 8 large eggs
• 8 to 12 pieces almond bark, for garnish

Chefs note: For the best results, refrigerate the uncooked bread pudding overnight before baking.

Brennan's Chocolate Bread Pudding

 Click image to enlarge