Bourbon Pumpkin Pecan Pie

3 eggs, slightly beaten
16 ounces pumpkin
3/4 cup brown sugar, firmly packed
1 1/2 cup half and half
3 tablespoons bourbon
1 teaspoon cinnamon
1/2 teaspoon ginger (powdered)
1/4 teaspoon salt
1 unbaked pie shell (9 inch size)

2 tablespoons butter
1/4 cup brown sugar, firmly packed
1 cup pecan halves
2 tablespoons bourbon
2 tablespoons bourbon

Combine eggs, pumpkin, sugar, half-and-half, bourbon, cinnamon, ginger, and salt. Mix well. 
Pour mixture into the pie shell, bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake an additional 45 minutes or until set. Set aside to cool. 
For the topping: Combine butter and brown sugar in a saucepan, cook over medium heat, stirring until sugar dissolves. Add pecans and bourbon, stirring to coat. Spoon mixture over the pie. 
For the garnish: Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil), remove from heat, ignite, and pour over pie. Serve pie when flames die down.

Posted on November 22, 2015 and filed under Desserts.

Shrimp Creole

2 tbsp Diced onions
 1 tbsp Diced celery
 1 tbsp Diced bell pepper
 1 tsp Minced garlic
 2 Diced roma tomatoes
 1 tbsp tomato paste
 1/4 cup chicken stock
 1/4 tsp fresh chopped thyme
 1/4 tsp Worcestershire sauce
 1/4 tsp crystal hot sauce
 1/2 tsp creole seasoning of your choice
 1/2 of a lemon squeezed 
 Salt and pepper to taste 

In a medium size saute' pan cook onions, celery, bell peppers and garlic in butter until tender. Then add tomato paste and cook for an additional 2 minutes. Then deglaze with white wine. Cook for an additional 3-5 minutes. Add other remaining ingredients and cook for an additional 10-15 minutes.Taste and adjust seasonings if neede. Next season four pealed and deveined fresh gulf shrimp with salt and pepper then saute' in just enough oil to lightly coat the bottom of the pan until fully cooked. Next slice one Liendhiemer poboy loaf at a bias then place in a preheated to 400 degrees oven for two minutes to become crisp. Then follow my plate up procedure or get creative yourself. Now sit back relax and enjoy!

Chance Glover
Executive Chef
Le Creole Restaurant 

Posted on March 30, 2015 and filed under main dish.

Pumpkin Bananas Foster

1/4 cup butter (1/2 stick)
3/4 cup Fresh Pumpkin
1 cup brown sugar
1/2 teaspoon cinnamon 
1/4 cup banana liqueur 
4 bananas, cut in half lengthwise, then halved 
1/4 cup dark rum 
4 scoops vanilla ice cream 

Melt butter in a flambé pan or skillet, add pumpkin, sauté 5 minutes. Add sugar and cinnamon over low heat either and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Posted on March 2, 2015 and filed under Desserts.

Chicken Noodle Soup

1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup
2 quarts cold water, or more as needed
1 tbsp butter
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced celery
1/4 tsp fresh Thyme
2 tbsp melted chicken fat
2 quarts roasted chicken broth
4 ounces uncooked wide egg noodles
Chicken breast halves from roasted chicken
Pinch of Cayenne pepper
Pinch of Salt

To make the roasted chicken broth:

Preheat the oven to 400 degrees F. Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F, 45 minutes to 1 hour. Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat for use in soup. 

Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level. As broth simmers, occasionally skim off and discard any foam that rises to the surface. Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve; set aside for soup.

Directions for soup:

Melt butter in a large soup pot over medium heat.  Stir in carrots, onions, celery, salt and fresh Thyme.  Stir in chicken fat. Cook and stir until onions turn soft and translucent, 5 to 6 minutes. Stir in roasted chicken broth and bring to a boil.  Season to taste with salt, if necessary.  Stir in egg noodles and cook until tender, about 5 minutes. Stir in cooked chicken breast meat and simmer until heated through.  Season with Cayenne pepper, salt to taste.

Posted on March 2, 2015 and filed under main dish.

Taste of Louisiana

1 ea. 6-7oz. Fresh Louisiana Gulf Fish (Scaled and Cleaned)
3 ea. Tail on Fresh Louisiana Gulf Shrimp (Peeled and Deveined)

2 oz. Fresh Louisiana Blue Crab Meat (Cleaned of Shells)
2 tsp. Louisiana Creole Seasoning (of Your Choice)
¼ c. Red Onion (Finely Julienned)
½ c. Fresh Cut Corn (Cleaned)
4 ea. Cherry Tomatoes (Sliced in Half)
½ c. Fresh Spinach (DE stemmed and Cleaned)
1 tbsp. Olive Oil
Salt and Pepper (to Taste)

Season your fish and shrimp with creole seasoning. When your grill is hot place your shrimp and fish on the grill and cook on each side until fully cooked. While your seafood is cooking, in a medium sauté pan heat your oil then place your onions in the pan and cook until translucent. Next add your corn and tomatoes and cook until your corn starts to pop. Next add the spinach and remove from heat. Season with salt and pepper, then plate as desired.

Posted on March 2, 2015 and filed under main dish.