This delicious dessert hails from Emeril's Delmonico in New Orleans. Serve this at your next dinner party or gathering and your guests will feel like they are dining at a restaurant. You can make the cake up to two days in advance if you are looking to save time the day of your event.
This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it bubbling from the oven, in a pinch this is a great one to make a day ahead that warms well in the microwave.
Folks in Louisiana just love this very traditional way of combining mirliton squash and beautiful Gulf shrimp. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table. This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans.
In this po-boy, the shrimp are not fried, but instead quickly sautéed in a pan in less than 5 minutes. The lettuce is tossed with a simple vinaigrette made from vinegary hot sauce. Currently on the menu at Lagasse's Stadium in Las Vegas.
This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.
Creamy and delicious, these are easy to prepare. The challenge is to spoon out the pralines from the pan quickly enough before they set. Grease your spoon and move quickly. Any bits that are left hardened in the pan can be easily scraped out and nibbled on or sprinkled over vanilla ice cream for fresh pralines and cream. If you want to make twice the recipe, make it two times. It would be hard to move fast enough with a bigger batch of these.