John Besh describes the unique touches in his 10 signature dishes
November 4, 2013 by Lindsay
|
Leave Comment
We have a special soft spot in our culinary hearts for New Orleans cuisine – and we’ve found John Besh to be a worthy successor to such illustrious forces as Paul Prudhomme and Emeril Lagasse. So his essay from In First We Feast, The 10 Dishes That Made My Career, struck us as a worthy read. After all, there aren’t many cooks who combine being a Marine, graduating from the CIA, and cooking in Germany with Louisiana roots.
And the dishes? Here they are – some are obvious and some aren’t – the article explains his approach to each in greater detail:
- Shrimp Creole – he adds fresh lemongrass and allspice
- Redfish – baked whole, not blackened or fried
- Oyster and Duck Gumbo – with Andouille is a “weird, delicious” combination
- Trout Meuniére: Respect the fish by forgetting the seasoning (just a little bit of salt, pepper, and lemon)
- Potato Gnocchi: Not many New Orleans chefs regard this as a go-to dish to use as a base for almost anything
- Ragout of Lamb Shoulder with Cavatelli: Add a bit of umami with anchovy and a touch of citrus with orange peel
- Alain’s Soupe de Poissons: Blue crab instead of rockfish
- Slow-cooked Tender Tripe: Five-minute cherry tomato sauce is key
- Clafoutis: We love these as well – especially for breakfast
- Walter’s Cheesecake: This is what Besh likes for breakfast
As they say in New Orleans, “ Laissez les bons temps rouler” (let the good times roll).
Recipe and Image of Cherry Clafouti from Tartalette
Category: Food Biz People
Seen anything interesting? Let us know & we'll share it!
Categories
- All Posts (6582)
- Antipasto (1969)
- Author Articles (241)
- Book News (915)
- Cookbook Giveaways (936)
- Cookbook Lovers (247)
- Cooking Tips (97)
- Culinary News (298)
- Food Biz People (536)
- Food Online (755)
- Holidays & Celebrations (257)
- New Cookbooks (139)
- Recipes (1432)
- Shelf Life With Susie (231)
- What's New on EYB (129)
Archives
Latest Comments
- krnries on A New Way to Bake – Cookbook Giveaway
- cleeengel on Zaytinya – Cookbook Giveaway
- Fyretigger on To decant or not to decant, that is the question
- DKennedy on New filter tags for cookbook clubs
- LunariaLovesTes on Zaytinya – Cookbook Giveaway
- Mgrots on Zaytinya – Cookbook Giveaway
- GenieB on To decant or not to decant, that is the question
- MissKoo on Flavor – Sabrina Ghayour – Cookbook Giveaway
- TBipp on The Secret of Cooking – Cookbook Giveaway
- sscheele on Zaytinya – Cookbook Giveaway