Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / The Louisiana New Garde ~ Nouvelle Cuisine
    Lost? Site Map
    food image

    39 recipes in

    The Louisiana New Garde ~ Nouvelle Cuisine

    Louisiana has two great branches: Cajun and Creole. Cajun is the more rustic, heartier, spicier of the two and is the cooking of the French refugees from Acadia whose roots were firmly rooted in southern France. When they settled in Louisiana, they returned to their traditional hunting and fishing. Creole is closer to French classical cuisine and more refined and restrained in seasoning. It relies heavily on sauces and French cooking techniques with a Spanish, African and Native American influence.
    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    A company fish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Windham of the Bistro, as featured in The Louisiana New Garde television series.

    Recipe #427577

    A classic fish dish with a touch of whimsy from the flavor center of the universe, Louisiana. Courtesy of Chef Kevin Graham of New Orleans' Windsor Court Hotel, as featured in The Louisiana New Garde television series. .

    Recipe #421341

    Risotto of a thousand and one nights! From the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series.

    Recipe #407892

    A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice.

    Recipe #407900

    A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.

    Recipe #407909

    Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series..

    Recipe #412041

    An amazingly flavorful dish perfect for Lent. If you cannot find red snapper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), grouper (firmer texture), pompano, lemonfish or catfish. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant as featured on the Louisiana New Garde television series.

    Recipe #412650

    Mirlitons are also known as chayote, chuchu, sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, alligator pear, and vegetable pear. Make the piri-piri sauce at least a week before you need it as the flavors need to settle and meld. This delicious recipe is courtesy of Chef David McCelvey of NOLA, as featured in the Louisiana New Garde television series.

    Recipe #412741

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Greg Sonnier of Gabrielle, featured in The Louisiana New Garde television series.

    Recipe #402278

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jay Kimball of Romaire's, featured in The Louisiana New Garde television series.

    Recipe #403735

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Bernhard Gotz of Fillets, featured in The Louisiana New Garde television series.

    Recipe #403749

    1 Reviews |  By Molly53

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series.

    Recipe #403996

    This appetizing first course is the dish to impress! From the flavor center of the universe, Louisiana. Courtesy of Chef Kevin Graham of the Windsor Court Hotel, featured in The Louisiana New Garde television series.

    Recipe #404091

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Barlow of Kelsey's, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute boneless, skinless chicken breast if your hunter has been unsuccessful or you cannot find rabbit at the store.

    Recipe #404101

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Patti Constantine of Constantin's, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store. Cooking time is approximate.

    Recipe #404143

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.

    Recipe #404348

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store.

    Recipe #404349

    Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse.

    Recipe #404732

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt.

    Recipe #398958

    1 Reviews |  By Molly53

    An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak.

    Recipe #397591

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites