I recently had the honor and great pleasure of participating in a Fundraiser hosted by the Saints Football Team’s Superfans. Here I am pictured with my precious baby boy Ben “CyborgSaint” Collier the Superfan who organized this event to raise money to help purchase a wheelchair-friendly van for a wonderful young Saints fan. We were at our local tv station doing a cooking demo of some of the food we were serving at the event! Along with great entertainment, great food, Saints team celebrities, great raffles and fun bowling, (the event was held at Rock and Bowl), there was a fabulous auction. The auction included lots of Saints Team signed items, fishing trips, art, signed jerseys, posters, etc. I was happy to include a dinner for 8 at the New Orleans Cooking Experience where I teach cooking classes in Uptown New Orleans.
Our Beautiful school on Carondelet Street in Uptown New Orleans. Auction Dinner for 8 Guests Our menu included: Oyster Pan Roast, Chicken and Sausage Gumbo, Chicken Carmello ( Paneed chicken breasts topped with a cream sauce containing mushrooms, artichoke hearts and shrimp) served over angel hair pasta and for dessert Bananas Foster Napoleons.
Veal or Chicken Breast Carmello
6-8 Veal Cutlets or Chicken Breast Cutlets, pounded thin
All purpose flour for dredging
2 beaten eggs & 2 cups milk
6 Cups Fine French Bread Crumbs mixed with 1 cup Parmesan or Romano Cheese
Season cutlets with a little salt and lemon-pepper. Dredge in flour, then in egg wash, then cover with breadcrumbs. Fry in a non-stick skillet with a combination of vegetable oil and olive oil until a golden brown. Drain on paper towels, place on a heat-proof platter and season immediately with a little extra cheese. Keep warm.
1 Stick unsalted butter
1 bunch of thinly sliced Green onions
8 oz. of thinly sliced White Mushrooms
2 tabsp. All purpose flour
2 cloves finely minced fresh garlic
1 1/2 pounds medium peeled and de-veined Shrimp
1 Can quartered Artichoke Hearts, cut in half
1 1/2-2 Cups Heavy Cream
1 Tablespoon Lea & Perrins
1 Teaspoon or less of Seafood Magic
grated peel of 1/2 lemon
Juice of 1/2 fresh Lemon
Salt & Lemon-pepper to taste
1 Teaspoon chopped fresh oregano
1 Teaspoon chopped fresh Rosemary leaves or to taste
One pound (or more) Angel Hair pasta cooked al dente
In a large non-stick skillet, melt butter and sauté green onions and mushrooms for 3 minutes. Sprinkle flour over green onions and cook for one minute. Stir in garlic and shrimp and cook 2 minutes. Add all remaining ingredients and cook 2 minutes. Taste and correct seasoning. Pour some of the sauce into the warm spaghetti and mix well. Place spaghetti on each individual plate; top with two pieces of meat per person and pour sauce over meat and serve immediately. Sprinkle with grated cheese if desired. (I prefer Romano Cheese)
For a variation: The meat can be served on a separate plate with the sauce poured over it and the pasta can be served on the side with a plain Marinara sauce with more cheese.
Oyster Pan Roast
2 pints freshly shucked Oysters, well drained 1/2 teaspoon chopped fresh Rosemary leaves
1 teaspoon chopped fresh Oregano leaves
1/2 teaspoon Lemon-pepper
1 1/2 teaspoons finely minced fresh garlic 1 tablespoon Lea & Perrins
1/2 cup dry Vermouth or dry white wine
1/2 cup Virgin Olive oil
6 tablespoons unsalted butter 3/4 cup Italian Seasoned Bread Crumbs
1/2 Cup grated Romano Cheese
3 Tablespoons chopped Italian flat-leaf parsley
6 slices New Orleans French Bread cut Diagonally into 1 inch thick slices, lightly buttered and toasted
In a large skillet heat olive oil and butter. Add all ingredients except the cheese and breadcrumbs. Gently saute for about three minutes. Stir in the breadcrumbs and cook another minute until the mixture thickens. If the oyster mixture seems too thick, add a little chicken or shrimp stock as needed. Sprinkle the cooked oysters with the cheese. Turn off heat and allow the cheese to melt. Place a slice of toasted French bread on each plate. Evenly divide the oyster mixture over each and serve immediately. Serves 6 generously.
Bananas Foster Napoleons
1/2 Package Frozen Puff Pastry (one sheet) thawed in refrigerator
1 Egg beaten with 2 tablespoons water
Cinnamon Sugar Mixture (one part cinnamon to 4 parts granulated sugar)
Confectioner’s Sugar Vanilla Ice Cream
6 Partially ripe Bananas, sliced into 1 inch pieces
8 Tablespoons Butter, unsalted
1 1/2 Cups lt. Brown sugar
1 Teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
1/4 Cups Banana Liquor
1 Cup Dark Rum
Carefully open up thawed puff pastry. Cut along the folds. Cut each of the three pieces into 4 equal pieces. Place about a half inch apart on a cookie sheet lined with parchment paper. Lightly brush each piece with the egg wash. Sprinkle lightly with the cinnamon sugar mixture. Bake at 400* for about 12-14 minutes until puffed and browned. Allow to cool on cookie sheet.
Melt butter in a large non-stick skillet. Stir in brown sugar and carefully place banana slices in the hot sugar/butter mixture. Sprinkle with the cinnamon and nutmeg. Allow bananas to cook 1 minute gently stirring to coat the bananas with the melted sugar mixture. Cook 2 minutes more. Remove skillet from the fire; add banana liquor and the rum. Return to the fire and tilt the pan slightly to allow the rum to ignite. (This can also be done with a long match or long lighter) Allow bananas to cook and the flame to subside. (About 2 minutes.) Remove from heat.
To assemble: Place a cooled pastry on the serving plate. Using a sharp knife, carefully split the pastry in half horizontally. Place a scoop of vanilla ice cream on the bottom portion. Top the ice cream with some of the Bananas Foster and place the remaining half of the pastry on top. Decorate with a dusting of confectioner’s sugar if desired. Serve immediately. Serves 12. Until next time….Bon Appetit, Chiqui