John Besh describes the unique touches in his 10 signature dishes

Cherry Clafouti

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 FeastThe 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






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