New Orleans Food

Courtesy of Dianne Cage, author of Cooking & Gardening with Dianne.

Makes 4 servings

Ingredients

8 tablespoons butter

1/2 cup slivered almonds

1 cup buttermilk

2 teaspoons black pepper

1 1/2 teaspoons garlic powder

salt, to taste

This month's recipe comes from Chef Jeremy Langlois of Houmas House Plantation and Gardens in Darrow, Louisiana.

Makes 12 biscuits

Ingredients

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

Zest of 1 orange

Recipe courtesy of Brent Applewhite from Refuel Café in New Orleans.

Makes 10 Servings

Ingredients:

20 large Louisiana shrimp (16-20 count)

2 14-ounce cans cream of coconut, in all

4 ounces Malibu rum, in all

salt and pepper, to taste

Recipe courtesy of Antoine's Restaurant in New Orleans.

Makes 6 servings.

Ingredients:

Recipe courtesy of Marcelle Bienvenu of Louisiana Cookin' and The Times-Picayune.

 

Makes 6 servings.

This month’s recipe comes from John Besh. Born in Mississippi and raised in Slidell, he owns Restaurant August, Besh Steak, Lüke and La Provence (Mandeville), and he’s opening a new Italian spot called Domenica in New Orleans’ Roosevelt Hotel. The ex-Marine has been on "Iron Chef" and "Top Chef," and he won the James Beard award for Best Chef in the Southeast in 2006. When he’s not running restaurants, he’s a fisherman — so you know he’s handy with a Louisiana soft-shell crab.

We’re now in the height of Louisiana’s crawfish season (mid-March to mid-May), so now’s the perfect time for a delectable dish like crawfish pasta. Can’t get crawfish? Substitute shrimp, oysters, or lump crabmeat.

Recipe courtesy of Chef Mark DeFelice of Pascal’s Manale Restaurant in New Orleans.

This one comes to us from D.I.'s Restaurant in Basile, Louisiana. It makes 2-3 servings from 2 catfish filets and a pound of crawfish tails, and it's a great way to butter up your sweetie on Valentine's Day.