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The beautiful Award Winning hardcover, four-color book features the JLNO's former Decorator Show Houses and recipes from Junior League members and local chefs that reflect the local cuisine with a modern twist. This Cookbook has been awarded third place nationally in the 2000 TABASCO Community Cookbook Awards Competition. The cookbook foreword was written by Times-Picayune's former food critic, Gene Bourg. Renowned local architect, Robert J. Cangelosi, Jr., AIA wrote the chapter introductions which consist of detailed histories of the highlighted houses. David Spielman, award-winning photographer, captures the beauty and elegance of the featured homes.
 A Sampling of Crescent City Collection: A Taste of New Orleans...
Fried Crawfish Remoulade on the Half-Shell
Serves 6
3 T. drained bottled horseradish
3 T. creole mustard
6 T. distilled vinegar
2 t. paprika
1 1/2 t. salt
1 t. cayenne
1 t. chili sauce (optional)
2/3 cup vegetable oil, plus additional for frying
4 green onion, chopped fine
2 celery ribs, chopped fine
1 lb. Crawfish tails, if frozen, thawed and drained
all-purpose flour seasoned with salt and pepper for dredging
3 baked potatoes, sliced cooked and lightly fried in vegetable oil and seasoned w/salt and pepper
parsley, chopped, optional
lemon wedges, optional
In a food processor, mix first 7 ingredients and add 2/3 cup of oil in a stream. Transfer to bowl. Stir in green onions and celery. May be made 1 day ahead. Cover and chill in refrigerator. Place baked potato slices in a bowl and microwave for approximately 2 minutes on medium high. In a fairly deep skillet, heat additional oil and fry the slices til lightly browned. Transfer to paper towels to drain. In a bowl, dredge crawfish in flour and shake in a strainer to remove excess flour. Use either the oil from the potatoes or use new oil in the skillet. Fry crawfish in 4 batches, for 45 seconds or til golden brown. Transfer crawfish to paper towels to drain. Arrange potato slices on six plates and place crawfish on potatoes. Top with remoulade. Serve with lemon wedges and garnish with parsley, if desired.
Gris Gris Grits
Serves 6-8
1 cup whipping cream
4 cups chicken broth, divided
1 cup grits (not instant)
1/4 to 1/2 cup milk
1 lb. fresh mixed greens (collards, swiss chard, etc.)
1/4 cup butter or margarine
1 to 1 1/2 cups freshly grated Parmesan cheese
1/4 to 1/2 teaspoon freshly ground pepper
Combine whipping cream and 3 cups chicken broth in a large saucepan. Bring to a boil; gradually stir in grits. Cook over medium heat until mixture returns to a boil; cover, reduce heat, and simmer 25 to 30 minutes, stirring frequently. Gradually add milk, if necessary, for desired consistency. Remove and discard the stems and any discolored spots from greens. Wash greens thoroughly, drain, and cut into 1/2 inch strips. Combine greens and remaining 1 cup chicken broth in a large skillet; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until greens are tender. Drain and plunge into ice water to stop the cooking process. Drain well on paper towels. Add butter, cheese, and pepper to grits, stirring until butter and cheese melt. Stir in greens. Cook, stirring constantly, until thoroughly heated.
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