Recipes From The Darkroom

Greetings from the City That Care Forgot New Orleans, Louisiana home of all that Jazz, Historic Architecture, and the world renown food from creole to local cuisine. Introducing my new concepts for future cook books to be published locally of my culinary original and recreations of famous recipes From The Darkroom, and Cuisine Luizzanne, A Time To Dine, and Cuisine America a collection of a single recipe from every state across America, and an original cookbook concept consisting of recipes from every corner of the State of Louisiana including Northern Louisiana Shreveport to Central Louisiana East and West of the Mississippi River and the flavors of original and local favorite recipes.

copyright 2013 All Rights Reserved
by Michael Hoard a photographic and culinary blog, local national and local cookbooks



Within this blog will be original photographs of my culinary recipes having attending a local cooking school and achieving Chef status since 1997. My culinary resume consists of working at world renown restaurants locally, offshore and on large explorations boats to various platforms, Loyola and Tulane Universities. My culinary experience consists of the heart smart method of cooking; also assisted in the cooking of gluten free and any special dietary needs designated as a national role model at Tulane University Uptown Campus for its large student population in need from a gluten free daily food menu.

Unless you have certain food allergies, consuming foods in moderation have been proven beneficial to the human body, eat fresh foods, smaller portions, sticking to a well balanced diet generally is the key to a healthy body.

Over the years I was fortunate to work side by side with local renown chefs whom became my mentors in the culinary industry.

My love for cooking dates back to an early age being from a very large family and a very colorful New Orleans Heritage which includes American Indian Cherokee, Irish, German, Norwegian, and Acadian French my parents both were superior cooks and taught all six of us original family dating back to late 1800's recipes. Some of those original family recipes have been used in various local restaurants I had been employed over the years locally and hired for private catered functions.






Creamed Button Mushroom Soup

Photo above by Michael Hoard

Soup of The Day at LSU Medical School kitchen I was saute chef for the gourmet salad bar, a different fresh soup made daily for Doctors, Nurses and Students. Béchamel, velouté daily soup selections were Mushroom Soup, Oyster Artichoke Leak Soup, Potato and Cheese Soup, Fresh Tomato Basil, Classic Chicken Noodle Soup, Vegetable Soup, Corn Chowder Soup, Classic New Orleans Gumbo Shrimp and Okra, French Onion Soup, Italian Wedding Soup, Tai Soup, Chicken Curry Soup with Califlower Soup, Creamed Califlower Soup, Minestrone, Turtle Creole Soup, Gulf Crab Seafood Soup, to name a few.

Creamed Button Mushroom Soup

Ingredients
1 Large Yellow Onion Diced
1 Green Bell Pepper fresh or grilled (Diced)
1 Red Bell Pepper fresh or grilled (Diced) or Canned Roasted bell peppers found in most grocery stores
1 Stalk Celery
2 cloves fresh or roasted garlic (optional preference) (Diced)
2 Green Onions (Diced)
1 Sprig Parsley (Diced) 3 quarts Chicken or Vegetable Stock
2 pint of mushrooms sliced or quartered (any variety optional)
1 Quart Heavy Cream
1/4 cup flour or arrow root for thickening
(Vegetable Blend Cooking oil or butter optional to coat soup pot for sauteing fresh ingredients.optional)

Yield: 1 Gallon

Flavor to taste with a chef's blend, equal parts of Salt, Pepper and Garlic Salt.

In a medium soup pot, saute onions, bell peppers, celery, garlic until cooked lucent. Add stock and heavy cream on medium heat
Add mushrooms 15 minutes before completed cooking time.
Stir occasionally, the ideal creamed soup should coat the bottom of a spoon.


To thicken soup use a blond roux (1/4 cup flour and oil, stir until semi liquid This method thickens soups nicely or use arrow root per directions.
Add green onions and parsley for garnish.
.
Prep and cooking time aprox. 25 minutes.




Charbroiled Oysters On The Half Shell
Recipe by Drago's Restaurant in New Orleans, Louisiana


Makes 18 Drago's Charbroiled Oysters
Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

8 ounces (2 sticks) softened butter
2 tablespoons finely chopped garlic
1 teaspoon black pepper
Pinch dried oregano
1 1/2 dozen large, freshly shucked oysters on the half shell
1/4 cup grated Parmesan and Romano cheeses, mixed
2 teaspoons chopped flat-leaf parsley
Preparation:

Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."
Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.

Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.

The oysters are ready when they puff up and get curly on the sides, or form a bibs, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread. (Note this recipe was developed by the Chef and his parents.)

Drago Chef's prepare the famous oysters served at the restaurant and countless outdoor festivals held throughout the city.



(Chef's Note: Always be sure your oysters are fully cooked, you can pre-saute the oysters in a sauce pan until they form gills, example: raised ridges form on the oyster similar to the gills or bibs this gill or bibs are similar to the underside of mushrooms and such as the portobello You can then place the fully cooked oyster on the oyster shell and bake in conventional oven, until cheese melts and sizzling.) Though oysters are consumed raw, they may have marine bacteria like any foods consumed we do take risk, some individual pour on the hot sauce this being there personal preference.

When preparing foods regardless if a inexperienced or experienced cook, you should be able to taste all the natural ingredients.
Any foods consumed in moderation will promote a healthy diet and body.



Updates will be made on regular basis,

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