The following family recipes, graciously shared by area restaurants that are steeped in the tradition of utilizing our finest native ingredients, are now considered Louisiana celebration classics. So, set the table and you’re ready to enjoy your celebrations with guests and family. Whether you choose to cook up your own classics or call ahead, may your holiday traditions become easygoing celebrations!

Alex Patout’s Restaurant

With a list of accolades that includes national acclaim from such venerable sources as Food and Wine, Esquire and The James Beard Foundation, Alex Patout can add “magical restoration” to his many accomplishments. From every vantage point, the newly restored Alex Patout’s Restaurant in Mandeville is defined by the lakefront. Whether in the mirrored bar, in intimate spaces in both upper and lower dining rooms, or in upstairs porch seating, you are constantly enveloped by the relaxing ambience of Lake Pontchartrain. A sense of continuity is equally reflected in Alex Patout’s homage to Louisiana’s culinary traditions through his classic offerings of authentic Creole and Cajun specialties. With fresh local seafood always in abundance, the chef will customize your dish from a variety of sauce selections, and will grill, bake, fry or broil to order.

Sweet Potato Praline Casserole

5 large sweet potatoes or yams
1/2 cup (1/4 pound) butter, softened
1/2 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1/2 cup heavy cream
1 cup light brown sugar
1/3 cup melted butter
1 cup chopped pecans

Preheat oven to 350º. Thoroughly scrub the sweet potatoes or yams and place in the oven to bake until tender, about 40 minutes. Remove from oven, allow to cool enough to handle, then cut in half, scooping out the cooked potato into a large bowl. Yield should be approximately three cups.

Thoroughly mash potatoes, then mix in softened butter, gradually adding the sugar, eggs, milk and vanilla. Pour the mixture into a baking pan or casserole dish.

Bring the cream to a simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook mixture over medium heat until it reaches the softball stage on a candy thermometer. (Note: If not using a candy thermometer, drop a small amount of mixture into a cup of cold water. When ready, the mixture should congeal to a rolled ball when rubbed between your fingers.)

Remove from heat, then beat in the melted butter and chopped pecans. Pour this mixture over the yams. Bake until very hot and top begins to brown, about 15 minutes. Serve immediately.

Louisiana Grill

Combining their creative talents, brothers Danny, Callan and Cayman Sinclair have established the elements of success at Louisiana Grill. With emphasis on their Louisiana culinary heritage, they feature the freshest indigenous products in a delicious variety of menu selections—like Trout Myrtle, pan-seared trout topped with a sauce of lump crabmeat and creamed crawfish. Their weekly specials featuring prime rib and lobster nights have gained a popular following, and their dedication to excellence has earned them the distinction of being the northshore’s leading catering choice. Soon to be released—the “Louisiana Grill Cookbook,” so you can cook up tastes of their treasured recipes.

Oyster Dressing

2 pints fresh oysters and oyster liquid
1 tablespoon butter
1/2 cup diced onion
1/4 cup chopped celery
1/4 cup minced garlic
1/2 cup sliced green onions
1/2 cup chopped fresh parsley
1/4 cup diced bell pepper
1/2 cup chicken broth
2 cups crumbled corn bread
2 cups Italian seasoned bread crumbs
Salt and pepper to taste

Thoroughly clean oysters to remove shells. Chop oysters and liquid in a food processor. Set aside.

In order given, add vegetables to melted butter, sautéing until slightly browned. Add oysters, then chicken broth and bring to a boil. Add corn bread and breadcrumbs, blending thoroughly. Season with salt and pepper.

Bake in a buttered casserole at 350º until browned, about 20 minutes, or, if stuffing into a chicken or turkey, add stuffing when bird is 3/4 cooked, return to oven to finish baking, then serve immediately.

New Orleans Food and Spirits

With generations of great New Orleans cooking to fall back on, Mark Bergeron brings his family’s legacy of traditional favorites and restaurant success to Covington. As you step inside this cottage on Lee Lane, you are surrounded by sensations of casual comfort. If you’re serious about home-style cooking—especially local seafood specialties—New Orleans Food and Spirits is the place to be!

Smothered Rabbit

1 domestic rabbit, 2 1/2 - 3 pounds, cut into quarters (available by order through local butchers)
6 fresh garlic cloves
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
1 cup water
Salt and pepper to taste

Stuff rabbit pieces with garlic cloves. Sear in heated oil in large heavy skillet until golden. Gradually add water, then chopped onion. Cover and reduce heat to medium. Cook until onions are caramelized and liquid is reduced by half, approximately 45 minutes. Remove pieces from skillet, cover rabbit with pan sauce, and serve immediately. Note: This Thursday Special dish is served with white beans and rice.

Copyright 2003, M&L Publishing, all rights reserved.