Creole Cooking

Subject	By	Messages	Last Post
Opening the Wonderful Door to the Creole Kitchen of New Orleans	Amos Miller	1 reply 1 person	February 16, 2011 23:53
GROUP GOALS - PLEASE READ	Amos Miller	2 replies 2 people	February 12, 2011 03:45

Subject	By	Messages	Last Post
GROUP GOALS - PLEASE READ	Amos Miller	2 replies 2 people	February 12, 2011 03:45

Hollandaise Sauce This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk	myra byanka Dec 2012 Professional	1 vote 2929 views
File Gumbo / Chez Helene The late Chef Austin Leslie left a brilliant legacy of Creole dishes and he helped form my approach to the cuisine of NOLA. I follow no other…	Amos Miller Feb 2016 Professional	2 votes 1 comment 7873 views
Big Mama's Creole Meatballs in Red Gravy Ida Claire, you still amaze us....Every time I come across a recipe from our beloved Aunt Ida, I know it is a…	Drick Perry Feb 2012 Advanced	2 votes 1 review 763 views
Homemade Louisiana Andouille Sausage (No Grinder Required) A great addition to gumbo, red beans and rice, etoufees, and anywhere you want a sausage with a garlic kick.	myra byanka Apr 2012 Professional	2 votes 2688 views
Creole Comeback Sauce Use this on sandwiches, with fish or shellfish, in potato and pasta salads, i.e., anywhere you would use a spicy mustard/mayonnaise.	myra byanka Aug 2012 Professional	1 vote 3509 views