FEATURED RECIPE
(Recipes are selected based on online ratings and not on personal test results.)

Austin Leslie's Mirliton Gumbo
Recipe source: Judy Walker, NOLA.com Food Editor
Featured in "Cooking up a Storm" cookbook

6 mirlitons
1/4 teaspoon dried thyme leaves, plus an extra pinch
2 bay leaves
Salt and black pepper
2 tablespoons margarine or butter
1 medium onion, diced
1 rib celery, diced
1 green bell pepper, diced
5 sprigs fresh parsley, chopped, plus extra for garnish
1/4 cup all-purpose flour
1/2 pound ham, chopped
1/2 pound hot smoked sausage, such as andouille, cut into slices
1/2 pound hot fresh smoked sausage, cut into slices
1/2 pound small to medium shrimp, peeled, deveined
4 gumbo crabs, cleaned, cut in halves or quarters
1 teaspoon file powder
Pinch garlic powder
Hot cooked rice for serving

Peel mirlitons unless skin is soft, in which case you can leave it on. Dice mirlitons into 1-inch cubes and transfer to a large pot. Cover with water and add 1/4 teaspoon thyme, bay leaves and salt and pepper to taste. Bring to a simmer and simmer 30 minutes. Remove the mirlitons with a slotted spoon and save the broth.

In a 4-quart pot, melt margarine or butter and sauté onion, celery, bell pepper and parsley. Add flour to make a roux, stirring constantly, and simmer slowly for about 10 minutes. Add mirliton broth and about 4 cups water. Bring to a simmer.

Add ham to the pot and simmer 5 minutes. Add smoked sausage and cook 5 minutes. Add pork sausage and cook another 5 minutes. Add shrimp, crabs, file, a pinch of thyme and garlic powder. Simmer over medium heat 30 minutes.

Add the diced mirlitons when you are ready to serve, and simmer until heated through. Remove bay leaves. Serve in bowls with cooked rice on top, garnished with parsley.



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Austin Leslie's Mirliton Gumbo

Ormond Plantation's Chef Richard Kiral's Recipes​

Beer Braised Andouille with Cabbage

1lb andouille, cut into four links
2-3 tablespoons olive oil
1 large onion, sliced
1 garlic clove, crushed and chopped
Salt and pepper
2 tablespoons cane syrup
8 oz dark German beer
4 cups of sliced cabbage
1/4 cup apple cider vinegar

Heat oil in a large sauce pan. Add onions and saute' to light brown. Add garlic, salt and pepper. Deglaze pan with the beer, add cane syrup and andouille links. Simmer for a couple of minutes and then add cabbage. Cover and simmer until cabbage is tender. Add apple cider vinegar. To serve, plate the cabbage, top with 2 links of Andouille, and spoon the liquid over top.


Des Allemands Catfish with Pickled Okra Relish

4 wild Catfish filets
Flour for dusting
Creole seasonings
1 tablespoon of butter

For relish: 1 lb fresh okra
2 ears of fresh roasted corn, cut off of cob
1 large vine ripened romato, cubed
1/4 sliced red onion

For dressing: 2 tablespoons of red wine vinegar
1 teaspoon olive oil
1 teaspoon of sugar
Pinch of black pepper, salt and fresh garlic

Blend all well. Cut okra and drop in boiling water for 2 minutes with a pinch of salt and 1/4 cup white vinegar. Strain and chill. In a glass bowl, add dressing, lightly toss in okra, corn and tomatoes. Set aside - best if made a couple of hours ahead. Heat butter in a skillet. Dust catfish with seasonings and flour. Saute' in butter for 2 minutes on each side. Arrange pickled okra relish in the center of 2 plates. Top each with 2 pieces of fish and garnish with lemon slices.

German-Inspired Recipes
Old German Honey Cookies
Authentic German Potato Salad
German Chocolate Fudge
Wienerschnitzel
Jagerschnitzel
German Apple Pancake
Kraut Bierocks
Slow-Cooked German Short Ribs
Bierock Casserole
Big Germans
Coconut Macaroons German-Style
German Brotchen Rolls
German Lasagna
German Rouladen
German Currywurst
German Chocolate Cake







Click the links below for great recipes using fresh products 
from the Farmers' Market and for German-inspired recipes.
(Sources:  foodnetwork.com, allrecipes.com, food.com, nola.com, epicurious.com)