Brabant Potatoes Recipe

Brabant Potatoes
Brabant Potatoes
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Rating: 5
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Brabant Potatoes are the New Orleans french fry. Tender and creamy on the inside and crunchy on the outside, drizzled with garlic butter and seasonings, this is the Grande Dame of side dishes. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant.
Servings Prep Time Cook Time Passive Time Calories Per Serving
6Servings 20Minutes 22Minutes 30Minutes 317
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Scrub the outside of potatoes with soft brush or cloth. Peel only if desired
  2. Cut potatoes into ¾ inch cubes.
  3. Soak cut potatoes in cold water for 15 to 30 minutes, then drain.
  4. Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. (See Recipe Notes)
  5. Remove from water and spread out on paper towels to dry.
  6. Melt the butter in a small sauce pan and add the chopped garlic. Simmer on low until the garlic is softened. Don't burn the butter. Keep warm while potatoes fry.
  7. Add about 2 inches of vegetable oil (make sure its enough to cover the potatoes) in a skillet and bring to 350 degrees over high heat.
  8. Fry potatoes for 10 to 12 minutes, until the outsides are starting to brown and get a little crisp.
  9. Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately
  10. Sprinkle on the creole seasoning and kosher salt and freshly ground black pepper; Mix well.
  11. Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well.
  12. If you are not able to serve immediately, place in a warm over (150 degrees) until you are ready to serve them.
Recipe Notes

Use a starchy potatoes such as Russet or Idaho. Yukon Golds work very well also.

If you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes.

Make sure to use enough oil to deep fry the potatoes.

Many commercial creole seasonings contain salt, so you should taste before adding more salt.

 

Sweet ‘N Savory Green Beans

Sauteed Green Beans with Chile Peppers and Honey
Sweet n' Savory Green Beans
Votes: 1
Rating: 5
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Want a great but simple side dish they'll ask for time and time again? A little char on these green beans sauteed with garlic and honey is all it will take. Hot pepper flakes add another dimension that can't be beat.
Servings Prep Time Cook Time Calories Per Serving
6Servings 10Minutes 20Minutes 145
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Clean the beans and steam for 5 minutes (until just getting supple). Set aside.
  2. In a wok or other large saute pan, heat the butter and olive oil over high heat, until butter is starting to foam.
  3. Add the garlic and chili peppers (if using). Saute about 30 second getting the butter full of garlic flavor but, not letting the garlic burn.
  4. Keeping a high heat, add the green beans and saute by keeping the beans moving in the pan until they are starting to wilt and char a little on the edges, about 5 to 8 minutes.
  5. Add salt and pepper to taste.
  6. Pour the honey over the beans and continue to shake the pan until all the beans are coated.
  7. Remove the pan from the heat. Discard the chili pepper and serve immediately.
Recipe Notes

This recipe is great with frozen or fresh whole green beans. If using frozen, try to get the steam-able in the bag kind, but either way, just warm them in the microwave until they are getting slightly supple. If using fresh, snip off the stems and steam them for about 5 minutes until slightly supple.

A wok works very well for this recipe, but if you don't have a wok, any saute pan will do.

A little char on the green beans is the key to making this dish delicious and special. High heat is a must. Make sure to keep the pan moving because you want to cook these up hot and fast and get some char without burning the beans.

If you don't have dried chili peppers, substitute a couple of tablespoons of red pepper flakes.  If you want to leave those out, this will still be a super delicious dish.

Nutrition Facts
Sweet n' Savory Green Beans
Amount Per Serving
Calories 145 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 11mg 4%
Sodium 31mg 1%
Potassium 64mg 2%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 11g
Protein 1g 2%
Vitamin A 9%
Vitamin C 49%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Okra Gumbo

ladle of shrimp and okra gumbo over a stock pot
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
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Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
This is What You Need
Herb and Spice Blend
This is What You Do
  1. Peel, devein and rinse shrimp. Pat dry with paper towel, sprinkle with creole seasoning and set aside.
  2. Heat oil in a cast iron or other heavy dutch oven. When nearly smoking, add flour and make a dark roux.
  3. Add yellow onions, green peppers, celery and green onions, stirring often until cooked down and coated with the roux, this will take 10 to 15 minutes.
  4. Add the garlic and stir until aromatic-about 2 minutes.
  5. Add about 2/3s of the Herb and Spice Blend, reserve the remainder.
  6. Add the okra and combine well with the roux/veggie mixture.
  7. Simmer about 10 to 15 minutes, add parsley and a little more of the seasoning mix. (Continue to simmer an additional 10 to 15 minutes if the okra is excessively slimy) Let this sit until the stock is at a rolling boil.
  8. In a separate stock pot, bring the stock to a rolling boil.
  9. Using a slotted spoon, add the veggie mix one spoonful at a time, stirring well until each spoonful is dissolved. Bringing the stock back to a rolling boil between each spoonful, repeat this process until all the veggies are mixed in the stock. Once all the veggies/roux have been mixed into the stock, bring it to a rolling boil for 10 minutes
  10. Lower heat, cover pot and simmer for 30 minutes, stirring occasionally so it does not stick
  11. Uncover pot and bring back to a boil. Add the shrimp a few at a time by hand. When all shrimp have been added, stir well and lower to a simmer, cover and cook about 5 minutes.
  12. Add the remainder of the Herb and Spice Blend and the parsley. Add the crab meat (if using), stir well, return to a simmer for about 5 minutes, covered.
  13. Turn off heat, taste for seasoning and adjust as needed. Let the gumbo sit covered for about 10 minutes then skim any grease off the top and serve over rice.
Recipe Notes

Make your own shrimp stock with Sweet Daddy D's recipe-Homemade Shrimp Stock. If you don't have time for that, substitute some commercial Chicken or Seafood Stock-that's easy and so good!

If you can't find or don't want to fool with fresh okra, frozen cut okra works just as well.

Nutrition Facts
Sweet Daddy D's Shrimp and Okra Gumbo
Amount Per Serving
Calories 521 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 3g 15%
Polyunsaturated Fat 13g
Monounsaturated Fat 8g
Cholesterol 215mg 72%
Sodium 1624mg 68%
Potassium 568mg 16%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 37g 74%
Vitamin A 23%
Vitamin C 52%
Calcium 22%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.