Gumbo, Bisque, and Sauces - Oh My!
I am spoiled. I know it and my friends remind me of it everyday. The food I eat at home on a regular basis is better than most 5-star restaurants, yet I am the absolute worst in the kitchen! How did I get so lucky? I have no idea.
I am my husband's #1 fan. I fell in love with a New Orleans Chef and I consider myself the luckiest person alive! Not only does he cook me amazing meals, but he has also taught me a great deal about the true pleasures of great food and wine.
We live in New Orleans and love trying new restaurants, both locally and in our travels. It gives Eric ideas of things that he would like to try at home. He is currently working on a cookbook as well as putting together e-seminars on New Orleans style dishes such as gumbo, bisque, and sauces.
We have decided to start documenting our food experiences through our blogs. We will share restaurant reviews, Eric's "everyday" recipes, AND in addition... Eric is going to attempt to teach me how to cook... all on video! (If I can learn to cook those "fancy" dishes, anyone can do it!)
I would like to use this lens to focus on our journey. I hope for all who visit here that you will learn something from Eric and in return will offer us feedback and suggestions on different things to try. I will post his articles here and keep this page up to date with Eric's latest tips and tastes!
Thanks for reading.
I am my husband's #1 fan. I fell in love with a New Orleans Chef and I consider myself the luckiest person alive! Not only does he cook me amazing meals, but he has also taught me a great deal about the true pleasures of great food and wine.
We live in New Orleans and love trying new restaurants, both locally and in our travels. It gives Eric ideas of things that he would like to try at home. He is currently working on a cookbook as well as putting together e-seminars on New Orleans style dishes such as gumbo, bisque, and sauces.
We have decided to start documenting our food experiences through our blogs. We will share restaurant reviews, Eric's "everyday" recipes, AND in addition... Eric is going to attempt to teach me how to cook... all on video! (If I can learn to cook those "fancy" dishes, anyone can do it!)
I would like to use this lens to focus on our journey. I hope for all who visit here that you will learn something from Eric and in return will offer us feedback and suggestions on different things to try. I will post his articles here and keep this page up to date with Eric's latest tips and tastes!
Thanks for reading.
My Favorite Gumbo Ingredient - Fresh Okra!
What's In The Pot
Eric Theard's Blog
Fetching RSS feed... please stand byCrab Cakes (with Sauce)
Eric's Recipe of the Month
Serves 8
Ingredients
1/2 bunch green onions (including white part)
1lb crab meat
1/2 yellow onion - diced
1/2 red onion - diced
2 sticks celery
1/8 cup lemon juice
1/2 cup mayonnaise
1/8 cup creole mustard
1/8 cup dijon mustard
1 teaspoon hot-sauce
2 teaspoons Worcestershire sauce
1/4 cup parsley
1/2 cup bread crumbs (plain)
1 egg
1 teaspoon garlic powder
black pepper and salt to taste
Directions
1. Saute celery and yellow & red onions
2. Mix all ingredients in bowl
3. Heat cooking oil (enough to cover bottom of pan) in skillet on med/high heat
4. Form ingredients into crab cake shapes (8) and dust each one with flour
5. Cook cakes in skillet for 2.5 - 3 minutes on each side (til golden brown)
6. Pour sauce on plate, place cake on top, sprinkle with parsley
For Sauce:
Ingredients
2 cups cream
16 oz tomato sauce
2 oz parmesan cheese
2 oz lemon-juice
1/4 cup fresh dill - chopped
Directions
1. Cook cream until it is reduced half way on high heat
2. Whisk in tomato sauce, cook on medium for 1 minute
3. Add cheese, dill, and lemon-juice, then stir and remove from heat
Ingredients
1/2 bunch green onions (including white part)
1lb crab meat
1/2 yellow onion - diced
1/2 red onion - diced
2 sticks celery
1/8 cup lemon juice
1/2 cup mayonnaise
1/8 cup creole mustard
1/8 cup dijon mustard
1 teaspoon hot-sauce
2 teaspoons Worcestershire sauce
1/4 cup parsley
1/2 cup bread crumbs (plain)
1 egg
1 teaspoon garlic powder
black pepper and salt to taste
Directions
1. Saute celery and yellow & red onions
2. Mix all ingredients in bowl
3. Heat cooking oil (enough to cover bottom of pan) in skillet on med/high heat
4. Form ingredients into crab cake shapes (8) and dust each one with flour
5. Cook cakes in skillet for 2.5 - 3 minutes on each side (til golden brown)
6. Pour sauce on plate, place cake on top, sprinkle with parsley
For Sauce:
Ingredients
2 cups cream
16 oz tomato sauce
2 oz parmesan cheese
2 oz lemon-juice
1/4 cup fresh dill - chopped
Directions
1. Cook cream until it is reduced half way on high heat
2. Whisk in tomato sauce, cook on medium for 1 minute
3. Add cheese, dill, and lemon-juice, then stir and remove from heat
Pulled Pork
Bonus Recipe - Perfect for Pool Parties! Enjoy!
Prep Time: 30 minutes
Cooking Time: 4 to 5 hours
Inactive Prep Time: 30 minutes
Ingredients:
5 lb. Bone-In Pork butt
5 carrots, peeled and chopped
1 large red onion, small diced
1/4 cup apple cider vinegar
1/4 cup rice wine vinegar
1 cup stock (Chix, Pork, or veg)
New Ingredient Group: Dry Rub for meat
1/4 cup chili powder
1 tbsp. salt
1 tbsp. cracked black pepper
1 tsp. crushed red pepper
1/2 tsp. cayenne pepper
1 tbsp. parsley
1 tbsp. granulated onion
1 tbsp. granulated garlic
1 tbsp. creole seasoning (Tony's, zatarains, etc.)
1 tsp. dry parsley
1 tsp. dry basil
1/8 cup paprika
Directions:
Coat pork butt with meat rub generously and set aside. Then chop your onion and
carrots. Put a skillet or frying pan over high heat and add a little oil to coat the pan. Sear the pork on all sides. Once the searing ins done move the pork to a slow cooker or roasting pan. Now add the carrots and onions to the pan used for searing and cook for a couple of minutes, mostly to deglaze the pan. Place all ingredients in slow cooker, cover, and cook at a slow boil for 4 to 5 hours, or until the bone can be easily removed and the meat falls apart.
Cooking Time: 4 to 5 hours
Inactive Prep Time: 30 minutes
Ingredients:
5 lb. Bone-In Pork butt
5 carrots, peeled and chopped
1 large red onion, small diced
1/4 cup apple cider vinegar
1/4 cup rice wine vinegar
1 cup stock (Chix, Pork, or veg)
New Ingredient Group: Dry Rub for meat
1/4 cup chili powder
1 tbsp. salt
1 tbsp. cracked black pepper
1 tsp. crushed red pepper
1/2 tsp. cayenne pepper
1 tbsp. parsley
1 tbsp. granulated onion
1 tbsp. granulated garlic
1 tbsp. creole seasoning (Tony's, zatarains, etc.)
1 tsp. dry parsley
1 tsp. dry basil
1/8 cup paprika
Directions:
Coat pork butt with meat rub generously and set aside. Then chop your onion and
carrots. Put a skillet or frying pan over high heat and add a little oil to coat the pan. Sear the pork on all sides. Once the searing ins done move the pork to a slow cooker or roasting pan. Now add the carrots and onions to the pan used for searing and cook for a couple of minutes, mostly to deglaze the pan. Place all ingredients in slow cooker, cover, and cook at a slow boil for 4 to 5 hours, or until the bone can be easily removed and the meat falls apart.
New Orleans Links
Have you ever been to New Orleans? Once you have been here and tasted the food, you will realize why it is so unique... and so desirable!
- NewOrleansOnline.com
- Things to See and Do in This Amazing City
- NewOrleansRestaurants.com
- The Big Easy Guide to Fine Dining
- NOLA.com
- New Orleans News
Contact
Keep In Touch With Us!
- @EricTheard
- Follow Eric on Twitter
- @StacieTheard
- Follow Stacie on Twitter
- Newsletter
- Join Our Mailing List for Recipes, Tips, Product Releases and more!
Recommended Cookbooks
Eric's favorites...
Williams-Sonoma Foods of the World: New Orleans: Authentic Recipes Celebrating the Foods of the World
Amazon Price: $16.47 (as of 12/11/2009) 
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
Amazon Price: $17.81 (as of 12/11/2009)
Ball Complete Book of Home Preserving
Amazon Price: $15.61 (as of 12/11/2009)
by whatsinthepot
Hello world. My name is Stacie Theard and I am married to the best chef in the world! I have learned so much from him about enjoying great food and wi... (more)
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