CopyKat Recipes » New Orleans

Brennan’s Banana Foster

Stephanie — Sun, 13 Sep 2009 15:48:46 +0000

Banana Foster was originally created by Brennan’s, and it is hard to make this recipe any better. Butter, caramlized bananas, cinnamon, nutmeg, and different types of liquer make this a true delight.

¼ cup (½ stick) butter

1 cup brown sugar

½ teaspoon cinnamon

¼ cup banana liqueur

4 bananas, cut in half
lengthwise, then halved

¼ cup dark rum

4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Recipe by Brennan’s.

Brennan’s Oyster Soup – have a taste of New Orleans any night of the week.

Stephanie — Thu, 14 May 2009 22:44:07 +0000

If you are going to New Orleans, Brennan’s is a restaurant you definitely want to stop at. You can’t go wrong here, home of the Banana’s Foster dessert. Here is their fresh Oyster Soup.

1 C. butter
2 C. celery, finely chopped
1 C. green onions finely chopped
1 1/4 C. flour
2 Tbsp. garlic, finely chopped
4 bay leaves
1 tsp. white pepper
4 dozen large, freshly shucked oysters
12 C. oyster water (the oyster liquor plus sufficient water to make up 12 cups)
2 tsp. salt

Melt the butter over medium heat in a six quart heavy saucepan, then sauté the celery and green onions until tender but not browned, stirring frequently. Gradually stir in the flour and cook five minutes longer, stirring constantly over low heat. Add the remaining ingredients and simmer for twenty minutes. Remove the pan from the heat and scoop out the bay leaves with a slotted spoon or a long fork; discard. Serve immediately. Do not reheat.

Masson’s Cream of Artichoke Soup – make this special soup at home.

Stephanie — Thu, 14 May 2009 22:41:54 +0000

Masson’s is located in New Orleans. This is a rich and creamy soup that should not be missed.

3 Tbsp. butter
1/2 C. chopped onion greens
1 bay leaf
1 piece chopped celery
1 chopped carrot
1 C. heavy cream
1 pinch thyme
1 qt. chicken consommé
1 C. sliced artichoke hearts (cooked, not marinated)
2 egg yolks

Sauté green onions, celery, chopped carrot, bay leaf, and thyme in butter. Add consommé. simmer ten to fifteen minutes. Add cooked artichoke hearts. Continue simmering another ten minutes. Remove from fire. Add beaten yolks and cream. Season with salt and pepper, and serve.

Shrimp Remoulade from Galatoire’s Restaurant – enjoy a taste of New Orleans for dinner, or even as an appetizer. Don’t miss this Cajun favorite at home with this recipe.

Stephanie — Wed, 13 May 2009 02:17:35 +0000

Galatoire’s Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard boiled eggs sliced thin or quartered and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.

4 stalks celery, coarsely chopped
4 green onions, chopped
1 small onion, chopped
3/4 cup Italian flat leaf parsley
1/2 C. red wine vinegar
1/2 C. ketchup
1/2 C. tomato puree
1/2 C. Creole mustard
1 tsp. Worcestershire sauce
1 1/8 C. vegetable oil
2 tsp. paprika
2 pounds large cooked shrimp, peeled and deveined
12 lettuce leaves

In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.

When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Thanks to cynthiat for sharing this recipe.

Brennann’s Onion Soup

Stephanie — Sun, 29 Mar 2009 03:32:27 +0000

Brennan’s makes some hearty onion soup. Onions are gently sauteed in butter, and when caramelized perfectly beef stock is added. Their recipe is slightly different than most onion soups with the addition of an egg yolk and cream for extra richness.

1 1/2 C. Butter
4 C. sliced onions
1 3/4 C. Flour
12 C. Beef Stock
1/2 tsp. Cayenne Pepper
1 1/2 Tbsp. Salt
1 Egg yolk
2 Tbsp. Cream

In a six-quart soup kettle melt butter, add onions and reduce heat to very low, cooking until onions are melted down. Be careful not to brown in the first stage of cooking. Add flour and cook 5 to 10 minutes more, stirring occasionally. Blend in stock, salt, and bring to a boil. Reduce heat and simmer about 15 minutes. Remove kettle from heat. Beat together egg yolk and cream. Add a little of the soup and mix quickly, then add to soup kettle. Serve in soup cups with toasted rounds of bread or croutons and sprinkle with grated Parmesan cheese, buttered breadcrumbs. Brown under broiler flame and serve.

Commanders Palace Seafood Gumbo

Stephanie — Sat, 28 Mar 2009 14:54:38 +0000

Commander’s Palace is a New Orleans institution, they make fabulous gumbo. Gumbo is a medley of seafood, onions, garlic, peppers, roux, if you haven’t tried gumbo, you don’t know what you are missing.

6 Tbsp. Flour
1/2 C. Shortening
6 cloves Garlic, chopped
1/2 C. diced Onion
1/4 C. chopped Bell Pepper
1/2 C. chopped Celery
2 lbs. peeled raw Shrimp
1 (8 oz.) can Tomato Sauce
3 qts. Water
1 lbs. Claw Crabmeat
1/4 bunch chopped Parsley
1/2 tsp. Thyme
3 Bay Leaves
1 8 (oz.) pkg. frozen Okra
1/2 pint Oysters with Juice
Salt and Pepper

Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent. Add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well. Add all other ingredients except okra and oysters. Cook 1 hour, add okra, and cook 20 minutes. Add oysters and cook 10 minutes longer. Serve in a soup bowl over steamed rice.
Makes 1 gallon.

Brennan’s Stuffed Baked Potatoes

Stephanie — Fri, 06 Feb 2009 19:00:47 +0000

You can find more of their great recipes in their book Breakfast at Brennan’s and Dinner, Too

2 large Idaho Potatoes
4 strips of Bacon cut into quarters
1/2 C. chopped Green Onions
2 Tbsp. grated Parmesan Cheese
1/2 C. Sour Cream
1/2 tsp. Salt
1/2 tsp. White Pepper
Butter
Paprika

Scrub potatoes and bake 1 hour at 400 degrees. Grill bacon pieces until crisp. Drain off bacon fat except 3 tablespoons. Add green onions and saute slowly. Cut potatoes in half lengthwise and scoop outside into a skillet, taking care to retain shells intact. Add cheese, sour cream, salt and pepper to potato, green onions and bacon, mixing and mashing to blend thoroughly. Return to skillet to low heat and heat through. Stuff mixture into potato skins. Drizzle with melted butter, and sprinkle with paprika. Bake 15 to 20 minutes at 350 degrees.

Ruth’s Chris Steak House Barbecue Shrimp Orleans

Stephanie — Tue, 03 Feb 2009 03:02:11 +0000

Barbeque shrimp is a New Orleans speciality, there is no barbeque sauce in there, and this isn’t done on a grill. A spicey compound butter infused with the flavors of New Orleans is the base for the shrimp to be cooked in. Be sure to serve this with bread so you can dip your bread into this tasty sauce. This recipe is from the San Antonio Express-News. This is one of their most popular appetizers.

Barbeque Butter
1 lb. butter
Scant 2 tsp. black pepper
Scant 1/4 tsp. cayenne pepper
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. whole dried rosemary leaves (measured, then finely chopped)
2 oz. (1/4 cup) garlic, finely chopped
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 1/2 tsp. water

Shrimp
1 Tbsp. plus 1 tsp. olive oil
1 lb. (16-20 count), cleaned, peeled and deveined shrimp
1/4 C. chopped green onions
1/2 C. dry white wine
Sourdough bread, for serving

For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water.
Whip on high speed 3 minutes or until thoroughly blended.
Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.

Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 minutes. (Don’t crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp
are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

Commander’s Oysters Rockefeller you can enjoy a taste of New Orleans anytime with this restaurant recipe.

Stephanie — Tue, 03 Feb 2009 00:16:17 +0000

For more great Commander’s Palace recipes check out The Commander’s Palace New Orleans Cookbook .

8 oz. finely chopped Bacon
6 cloves Garlic, chopped
1 stick Butter
1 bunch Green Onions, finely chopped
6 C. finely chopped cooked spinach with juice
1 Tbsp. Celery Salt
1/4 tsp. Cayenne Pepper
1 C. Oyster Liquid
4 oz. Absinthe
Salt to taste
Bread Crumbs
6 Dozen with shells

Brown bacon; add garlic, when nearly brown. Add butter and shallots and after cooking a few minutes, add spinach and all other ingredients. Thicken with enough bread crumbs to make thick, and simmer for about 10 minutes. Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Top each oyster at room temperature in its shell heated through and browned on top.