Galatoire Recipes
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Recipes – Galatoire's Restaurant New Orleans
1 week ago galatoires.com Show details
Preheat the oven to 350˚ F. In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla and cinnamon and whisk until well blended. In a nonstick oversized muffin pan (for 2), …
Crabmeat Yvonne from Galatoire’s - Creole Cajun Chef
2 weeks ago creolecajunchef.com Show details
Oct 7, 2013 · Here is a recipe from the restaurant of the other Top Chef comeptitor, Executive Chef Michael Sichel of Galatoire’s. This recipe is named after Yvonne Galatoire Wynne, the …
Crabmeat Maison from Galatoire’s - Creole Cajun Chef
6 days ago creolecajunchef.com Show details
Sep 5, 2013 · Here is the recipe for one of Galatoire’s popular appetizers, Crabmeat Maison. In other restaurants, this dish is known as Crabmeat Ravigotte. Maison is French for House. So …
Galatoire's Shrimp Remoulade | Louisiana Kitchen & Culture
1 week ago kitchenandculture.com Show details
Mince the celery, green onion, parsley, and yellow onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire. …
Galatoire's Trout Meuniere Amandine - Recipe Goldmine
2 days ago recipegoldmine.com Show details
Instructions. Sprinkle fillets with salt and pepper, dip into milk and roll in flour. Fry in 3/4 inch of hot oil in a shallow skillet until golden on both sides. Remove and keep warm. In a separate pan, …
Brandy Milk Punch Recipe Galatoire's - Tasting Table
2 days ago tastingtable.com Show details
Nov 27, 2013 · Ingredients. Ice; 2 ounces brandy or bourbon; 5 ounces whole milk; ½ teaspoon vanilla extract; 1 teaspoon simple syrup (1 part sugar and 1 part water, boiled until the sugar …
Galatoire's Potatoes au Gratin | Louisiana Kitchen & Culture
6 days ago kitchenandculture.com Show details
Transfer the potato mixture to a 13x9x2-inch oven-safe baking dish. Smooth out the top of the potatoes to create an even layer. Mix the breadcrumbs and Parmesan cheese together in a …
Galatoire's Trout Marguery | Louisiana Kitchen & Culture
1 week ago kitchenandculture.com Show details
Melt the butter in a large sauté pan. Add the shrimp and sauté over high heat for 3 minutes until the shrimp turn pink. Stir frequently to avoid sticking. Add the mushrooms and season to taste …
Galatoire's Tartar Sauce | Louisiana Kitchen & Culture
1 week ago kitchenandculture.com Show details
In a medium size-mixing bowl, whisk the egg yolks, Dijon, lemon juice and vinegar until they are incorporated. Slowly pour the vegetable oil into the mix in a thin steady stream while …
Galatoire's Béarnaise Sauce | Louisiana Kitchen & Culture
2 days ago kitchenandculture.com Show details
Method: Place the vinegar, tarragon leaves, scallions and parsley in a small pan over medium heat. Cook for 5 minutes or until all of the liquid has cooked out of the pan leaving only the …
Galatoire's Hollandaise Sauce | Louisiana Kitchen & Culture
2 weeks ago kitchenandculture.com Show details
In a double boiler over medium heat, combine the egg yolks with the cold butter, salt, cayenne pepper, lemon juice and red wine vinegar. Whisk the ingredients continuously until the mixture …
