A s obsessed as I am with Indian food, a close second has to be Louisiana cookin’. Why? I don’t know. Okay, I do but it’s childish. When I was a secluded teenager lacking friends, I used to read a lot. I read all those popular series like Harry Potter, Narnia, Lord of the Rings, etc. And then there were The Vampire Chronicles by Anne Rice. Oh. My. God. That woman is a goddess. It all began with The Vampire Lestat; a book I’ve read over at least 20 times. Her methods of writing, the power behind her words..it is all unbelievably imagination provoking. As I read, I could easily visualize Lestat as a young boy, toughing it out throughout archaic France. He, youngest of several brothers, was the mother’s favorite and such a “brat”. He was spoiled, yet, intelligent. Brash, yet, gentle. Gorgeous to every detail…I was in love.
From France, he moved to New Orleans after being given the dark gift. That’s where he met Louis, his fledgeling and pet. When she described New Orleans, the Theatre de Vampires, the vivacious activity - I was hooked. New Orleans was amazing. Anne Rice was the kindle to my passion for Nawlin’s for I also happen to be a comic book geek. Of course, one irreplaceable character came from the bayou; the rat thief with suave and debonair, Gambit or Remy Le Beau. He was also gorgeous, sly, sneaky, tricky, and strong. So many amazing characters were designed to hail from New Orleans, I knew it wasn’t a fluke. And then, I did research.
I looked up the city, familiarized myself with its magic, and became entranced or possessed if you will. It’s an amazing place - or, well, unfortunately was. The year I intended to get together a bunch of friends and go to New Orleans for graduation, Katrina hit nearly demolishing the beautiful New Orleans. How could anyone, anything hurt my city? Apparently, Mother Nature had other intentions. I donated like crazy to the relief funds with high hopes that she’ll pull back onto her feet and be the city of endless activity once again. There’s so many I wish to see and experience: the history, the sounds, the food, and the people. I want to bask in the glory of Bourbon Street, savor the aromas of the French Quarter, dance to the melodies of Jazz Fest, and taste authentic Cajun cuisine.
Phil and I came to an agreement that once we’re married our honeymoon will be in New Orleans. I know he’s true to his word so for the moment I can daydream about my future trip to the city I love most.
La Nouvelle Orleans: the city that care forgot.
This dish was influenced by the authentic New Orleans dish, Chicken Clemenceau which named after a French statesman Georges Clemenceau. It is also possible that this dish is a variant to Chicken Bonne Femme which excludes the peas and adds in diced ham. With New Orleans cuisine, they fear not combining various protein sources in one dish. Delmonico, the famous restaurant of Emeril Lagasse has his own rendition of the classic dish of course “kicked up a notch”.
Instead of chicken since since I don't eat chicken, I used beautiful catfish that was happily on sale. I went overboard and bought a whole pound which can feed me four times. I can’t help it; I love catfish. It has such a buttery melt-in-your-mouth texture, I can’t get enough of it. Of course, that means its slightly fatty but who cares. The dish itself is rather healthy and low in fat contraire to most Cajun dishes. A lot of butter and hollandaise, and roux’s are used in Louisianna cooking so even if the sauce isn’t creamy or thick, without a doubt there’s probably half a pound of butter in the sauce or five different kinds of meat. Chorizo is often used as a flavor enhancement, as well as standard ham.
Regardless of that fact, it’s all DELICIOUS. I need to create a good muffulette recipe or good white roll recipe to make some po’ boys. I aleady have some ideas for calas but I have yet to make them. Maybe this weekend or something. Eh, oh well. Without further adieu..  Catfish Clemenceau
(That rhymed - haha!)
4 oz catfish fillet
5-6 shiitake mushrooms, sliced (feel free to substitute with any other mushrooms)
1 small potato, diced
1 shallot or ¼ onion, sliced
¼ cup peas
1-2 tbsp white wine
1 cup stock or water
½ tbsp cornstarch (optional but helps to keep the fish together)
Salt & pepper
Garlic flakes
Paprika (Optional but it’s a wonderful kick)
Parsley
Preheat your oven to 450 degrees.
Season your potato with salt and pepper then spread out on a pan lined with foil. Spray with oil and roast in the oven until lightly golden brown; approximately 30-40 minutes.
Chop your mushrooms, slice your onions and set them aside.
Spray a pan liberally with nonstick cooking spray. Season your fish on both sides with salt and pepper and lightly dust with cornstarch. Cook on both sides, adding a little stock here and there if some sticking occurs. Cook until the fish becomes pale and lightly brown. Once it achieves a good color, set aside in another dish.
To the pan, add onions/shallot and garlic. Cook until the onions become browned then add mushrooms and your potatoes. Add stock if sticking occurs and season with salt, pepper, paprika, and parsley. Finally add the peas and sautee for a few a minute or two. Finally, return the fish to the pan and deglaze with the wine and a bit of stock.
When the fish becomes flaky, turn off the heat. Plate by spooning the potato-mushroom mixture in a pile on your dish and set the fish fillet on top. Garnish with parsley.
Enjoy this beautiful buttery yet healthy dish with a nice crisp green salad.
It’s simply too good for words.
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From France, he moved to New Orleans after being given the dark gift. That’s where he met Louis, his fledgeling and pet. When she described New Orleans, the Theatre de Vampires, the vivacious activity - I was hooked. New Orleans was amazing. Anne Rice was the kindle to my passion for Nawlin’s for I also happen to be a comic book geek. Of course, one irreplaceable character came from the bayou; the rat thief with suave and debonair, Gambit or Remy Le Beau. He was also gorgeous, sly, sneaky, tricky, and strong. So many amazing characters were designed to hail from New Orleans, I knew it wasn’t a fluke. And then, I did research.
I looked up the city, familiarized myself with its magic, and became entranced or possessed if you will. It’s an amazing place - or, well, unfortunately was. The year I intended to get together a bunch of friends and go to New Orleans for graduation, Katrina hit nearly demolishing the beautiful New Orleans. How could anyone, anything hurt my city? Apparently, Mother Nature had other intentions. I donated like crazy to the relief funds with high hopes that she’ll pull back onto her feet and be the city of endless activity once again. There’s so many I wish to see and experience: the history, the sounds, the food, and the people. I want to bask in the glory of Bourbon Street, savor the aromas of the French Quarter, dance to the melodies of Jazz Fest, and taste authentic Cajun cuisine.
Phil and I came to an agreement that once we’re married our honeymoon will be in New Orleans. I know he’s true to his word so for the moment I can daydream about my future trip to the city I love most.
La Nouvelle Orleans: the city that care forgot.
This dish was influenced by the authentic New Orleans dish, Chicken Clemenceau which named after a French statesman Georges Clemenceau. It is also possible that this dish is a variant to Chicken Bonne Femme which excludes the peas and adds in diced ham. With New Orleans cuisine, they fear not combining various protein sources in one dish. Delmonico, the famous restaurant of Emeril Lagasse has his own rendition of the classic dish of course “kicked up a notch”.
Instead of chicken since since I don't eat chicken, I used beautiful catfish that was happily on sale. I went overboard and bought a whole pound which can feed me four times. I can’t help it; I love catfish. It has such a buttery melt-in-your-mouth texture, I can’t get enough of it. Of course, that means its slightly fatty but who cares. The dish itself is rather healthy and low in fat contraire to most Cajun dishes. A lot of butter and hollandaise, and roux’s are used in Louisianna cooking so even if the sauce isn’t creamy or thick, without a doubt there’s probably half a pound of butter in the sauce or five different kinds of meat. Chorizo is often used as a flavor enhancement, as well as standard ham.
Regardless of that fact, it’s all DELICIOUS. I need to create a good muffulette recipe or good white roll recipe to make some po’ boys. I aleady have some ideas for calas but I have yet to make them. Maybe this weekend or something. Eh, oh well. Without further adieu..
(That rhymed - haha!)
4 oz catfish fillet
5-6 shiitake mushrooms, sliced (feel free to substitute with any other mushrooms)
1 small potato, diced
1 shallot or ¼ onion, sliced
¼ cup peas
1-2 tbsp white wine
1 cup stock or water
½ tbsp cornstarch (optional but helps to keep the fish together)
Salt & pepper
Garlic flakes
Paprika (Optional but it’s a wonderful kick)
Parsley
Preheat your oven to 450 degrees.
Season your potato with salt and pepper then spread out on a pan lined with foil. Spray with oil and roast in the oven until lightly golden brown; approximately 30-40 minutes.
Chop your mushrooms, slice your onions and set them aside.
Spray a pan liberally with nonstick cooking spray. Season your fish on both sides with salt and pepper and lightly dust with cornstarch. Cook on both sides, adding a little stock here and there if some sticking occurs. Cook until the fish becomes pale and lightly brown. Once it achieves a good color, set aside in another dish.
To the pan, add onions/shallot and garlic. Cook until the onions become browned then add mushrooms and your potatoes. Add stock if sticking occurs and season with salt, pepper, paprika, and parsley. Finally add the peas and sautee for a few a minute or two. Finally, return the fish to the pan and deglaze with the wine and a bit of stock.
When the fish becomes flaky, turn off the heat. Plate by spooning the potato-mushroom mixture in a pile on your dish and set the fish fillet on top. Garnish with parsley.
Enjoy this beautiful buttery yet healthy dish with a nice crisp green salad.
It’s simply too good for words.