NEW ORLEANS (WVUE) - If you searching for the delicious recipes from Chris Montero, Executive Chef at Napoleon House featured on the Fox 8 Morning Edition at Celebration in the Oaks, look no further.
Here they are:
Bread Pudding with Paddy's Irish Whisky Sauce
6 ounces milk
6 ounces cream
3 whole eggs
1 egg yolk
3 ounces sugar
¼ teaspoons cinnamon
1/8 teaspoon nutmeg
¼ teaspoon vanilla extract
4 ounces French bread
1 Tablespoon sugar
¼ teaspoon cinnamon
Mix sugar, cinnamon and nutmeg together. Whisk in eggs until completely smooth. A hand blender works well.
Stir in the milk and cream into the egg mixture. Set aside until ready to use.
Dice bread into large pieces and mix together. Set aside until ready to use.
With softened butter apply a thin coat to hotel pan. Layer ½ the diced bread into prepared hotel pan.
Sprinkle in a even layer raisins on top of bread.
Cover raisins with remaining bread. Pour custard into pan. Press bread down to submerge into custard.
Cover the bread pudding with plastic wrap and leave in the refrigerator overnight.
Before baking coat the top of the bread pudding with cinnamon sugar mixture.
Bake in a oven at 250 degrees for 2 hours.
Irish Whiskey Sauce:
1 ½ tablespoons flour
1 cup sugar
1 cup water
½ pinch salt
1 ounce butter
1 teaspoon vanilla extract
1 ½ ounce Irish Whisky
Mix sugar and flour together and place in pot. Add water, butter, salt and vanilla. Stir well. Bring mixture to a boil and allow to simmer for 5 minutes. Take the pot off heat and add whiskey. Stored properly sauce should last 1 week.
Chicken Marengo a la Provençale
4 skinless, boneless chicken breasts – 6 ounces
8 ounces of fresh Louisiana crawfish
Ground black pepper and kosher salt
All purpose flour
¼ cup extra virgin olive oil
4 small onions, peeled and chopped, about 1 cup
1 ½ cups sliced fresh cremini mushrooms
2 teaspoons chopped Italian flat leaf parsley
1 small clove garlic, minced
Large pinch of dried thyme and oregano
1 14 ounce canned whole tomatoes, cut into pieces, juices reserved
1 cup dry white wine
1 tablespoon brandy
1 tablespoon tomato paste
1 tablespoon flour
4 – 6 chopped good quality anchovies, chopped (optional but recommended)
1 cup olives, preferably small French ones
Dry the chicken well and season with kosher salt and freshly ground black pepper. Dust the chicken pieces lightly in flour. In a large skilled heat the olive oil and sauté the chicken until it is golden brown, turning frequently so that all pieces are done evenly. If they don't all fit, cook them in two batches. Do not crowd in the skillet or they will steam. When the chicken is browned nicely on both sides, remove and cover to keep warm.
In the same skillet put chopped onions, sliced fresh cremini mushrooms, minced parsley, and, if necessary, a little more olive oil. Cook until the mushrooms are tender, seasoning the mushrooms with salt and freshly ground black pepper as they cook. Add garlic and cook for one minute more. Add the thyme, oregano and crawfish cook for another minute, and then add the tomatoes, dry white wine, brandy, tomato paste and flour. Mix and blend the ingredients well, and allow it to simmer over a medium flame for about 10 minutes. Now put the chicken back in the sauce, cover the pan, and cook for about 30 minutes, or until the chicken is completely tender. Add the anchovies to the sauce about 10 minutes before it is ready and the olives five minutes before you serve. Serve in the sauce. If the sauce it too thick, add a little of the reserved tomato juice.
According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo. His chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather.According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck.
Chop and place in bowl:
1 cup pimiento-stuffed queen olives, chopped
1/3 cup canned artichoke hearts, drained and coarsely chopped
½ cup canned chickpeas, drained and coarsely chopped
¼ cup cocktail onions, drained and coarsely chopped
½ cup pickled vegetables, drained and coarsely chopped
1 Tablespoon capers, drained
¼ cup green pepper, finely chopped
½ teaspoon garlic, minced
Add the following ingredients and mix well:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
½ teaspoon black pepper