John besh recipes

This Crabmeat Au Gratin is John Besh's hands-down favorite in New Orleans.

Boiled or "cooked" cabbage as I have always referred to it, is a personal favorite. This makes a great side dish to a meal of cooked dried beans or peas. Chef John Besh shares this recipe. 2 T. rendered bacon fat 2 heads cabbage, cores and outer leaves removed, shredded 2 onions, diced large 1 pound pickled pork meat 1 pound andouille sausage, sliced into 2-3 inch links 1 stalk celery 2 cloves garlic 1 bay leaf Salt and pepper In a large heavy-gauge pot over medium high heat, cook cabbage…

Creole Seafood Jambalaya | MyRecipes.com "My family has been making a version of this dish for generations."--chef John Besh

Chef John Besh’s Dirty Jambalaya

These top-rated Chef John recipes do it all. They combine a handful of ingredients and simple, no-frills preparations that result in dishes that taste their absolute best - and are on the table in 45 minutes or less.

I ate at Luke Restaurant in New Orleans and had a wonderful version of the traditional Southern dish--shrimp and grits. It had less of an overabundance of sauce, and wonderfully flavorful grits. Grits: 1 tsp salt 1 c white grits 2 Tbs butter ½ c mascarpone cheese Place 4 c water in a medium saucepan. Add salt. Bring to a boil. Slowly pour the grits in, stirring constantly. Reduce heat to low. Simmer until all the water has been absorbed, stirring frequently to keep the grits from sticking to…

What better way to say/eat Mardi Gras than with a home-baked king cake, that delicate pastry with the purple, gold and green sprinkled icing. Some folks fill it with a sweet cream cheese or fruit o…

So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way. I was lucky to have two Thanksgiving…

The New Orleans chef puts a Vietnamese spin on the Louisiana classic.

Chef Way At Besh Steak, John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork and chicken liver sautéed in duck fat.Easy Way A meat-pie shortcut for the home cook: Use store-bought empanada dough instead of making your own. The cooks at Besh Steak use duck fat to sauté the meat filling. At home, butter is a perfectly fine substitute and much easier to find. More Southern Comfort Food