Friday, September 07, 2007

Today's FPF is brought to us by my friend, Audubon Ron over at Ducks Mahal. I tell you, ma cher...he do know what he talkin' bout!

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New Orleans Style Cooking


This recipe is fish with a sauce and potatoes with green beans. The fancy words are:

Fish Meuniere Sauce with Brabant Potatoes and Green Beans

These recipes are from the famous New Orleans Restaurant Arnaud’s. I cook a lot and picked this up for you.

This might seem like a big task, who could cook this way? But, you know it’s real easy. New Orleans is called the Big Easy. It’s always meant to be Easy.

First let’s prepare the food.

Here is the food.
Chop Green Bean ends
Chop Two Potatoes into small squares
Finely chopped 2 shallots
Finely chopped 1/4 green pepper
Finely chopped 1/2 celery stalk
Squeeze a half a lemon for juice.
Pour one half cup dry white wine

Season your fish in another small side dish mix dried rosemary, dried oregano and thyme.

Make a Bouquet Garni in cheese cloth: Place herbs of one bay leaf, 1 tsp peppercorn, 1 tsp thyme, 1/2 tsp marjoram in cheese cloth and tie.

Bouquet Garni


First, let’s talk about a roux.

A roux is a simple sauce or gravy. It’s a French word. But it means gravy. Simply, cook equal parts oil and equal parts flour. You can use butter, vegetable oil or olive oil. Butter cooks faster, veg oil cooks medium and olive is slower. You decide. In this recipe I used butter. Take three tablespoons butter, melt down and add three tables spoons four. Mix and let perk on high. The thing about a roux is you have to keep stirring. It starts out white then as it cooks it gets darker. All three are useful but in this recipe I want it to be oak color. When the roux gets oak color add:

1/2 stalk celery, finely chopped
1 finely chopped shallot (if not 1/2 white onion)
1/4 of one green pepper, finely chopped
1/2 cup dry white wine
1/4 cup beef broth
And Bouquet Garni

Put all in the sauce and cook on very low heat.

Making a Roux


Add wine and a dash of beef broth. It should look like the last picture above. Cover and cook on low heat and let simmer very slowly.

While that is perking on simmer, place potatoes in a large pan and fry in 1 TBSP vegetable oil until most sides are brown and add the mixture of dried rosemary, dried oregano and thyme and stir. Then place on oven pan and cook on 350 heat for 20 minutes.

It should look like this:


When potatoes are cooked place green beans in the same pan and fry in veg oil and add one TBSP of Balsamic vinegar and TBSP of Worcestershire and stir. Then add potatoes from oven. Stir and cover on very low heat.

It should look like this:


In a non stick fry pan dip your fish in flour and add to 1 TBSP veg oil and sauté on both sides until cooked.

When the fish is cooked to your liking, place on a dish, cover with the sauce and add the potatoes and green beans.

And Voila!, time to eat.

Laissez Les Bon Temps Roulez - Cajun French for let the good times roll. Honey, we French folks have a saying, “If you can’t cook, you can’t make love.”

Be happy, love one another and eat good My Little Mon Chat Baby.

Me cooking


With maximum L’s

Audubon Ron

3 Comments:

  1. T*mmy said...
    I've never heard of Food Porn Friday, but, I likes it ;)

    Looks like some yummy grub there!

    "Roux"...the one time I tried to make a gumbo...burnt the roux...yucckkkkkk...nuthin' worser than burnt roux!! Ruint the whole durn pot!

    Now Aint Duck, she could make a gumbo now...I miss her, may she rest in peace!!
    belledame222 said...
    oh my GOD slobber.

    i am reading the "Liquor" books by Poppy Z Brite right now. chock full o'vicarious N'awlins food porn. sulk.
    Jenn said...
    This recipe sounds really good - I might have to venture into making roux!

    www.chocolateshavings.ca

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