Frank Davis New - Recent Recipes Index

Frank’s Special Pork and Chicken Curry		Just about every one of our acclaimed dishes are purely Cajun and Creole, built on a French roux foundation. But every now and then, we’re invited to dinner somewhere the spice doesn’t make Cajun or Creole-it makes curry! And done with just the right subtlety…it’s magnificent!

Frank’s Pasta Tiamo		Extra virgin olive oil, bacon drippings, pureed anchovies, and about a gazillion vegetables sautéed until tender crisp and tossed with al-dente pasta. That’s what I call Tiamo…the "pasta you love." Make some tonight.

Frank’s Baby Back Rack Of Lamb		Take six 4-to-6 bone racks of tender New Zealand lamb, slather it until dripping with my special marinade, roast them till succulent in a very hot oven, and serve them alongside a helping of braised spinach and a slice of authentic Sicilian polenta. This could very well be the definition of magnificence!

Frank’s Old Fashioned Hash-N-Eggs		The secret is to start with a pan of onions, celery, bell pepper, carrots, and garlic, sautéed in butter until golden brown, then slowly simmered along with your choice of breakfast sausage, smoked sausage, roast beef, corned beef, or andouille. I truly apologize, but this don’t look nuttin’ like dat stuff in da can!

Frank’s Salsiccia, Onions, Peppers & Pasta		A stack of savory Italian salsiccia made personally by veteran sausage master Pete Giovenco is smothered down in a equal pile of sautéed red and green bell peppers and sliced onion rings until the entire pan full is richly caramelized and golden brown. Then the sausages are either stuffed inside a French pistolette-style bread or spooned over a steaming plate of your favorite pasta! Mamma Mia!

Frank’s Old Tyme Pot-Stewed Chicken		Finger-lickin’ chicken, cooking in its own juices in a heavy Dutch oven! Ahhh—now that’s hard to beat! But the best part of all is how easy it is to do. Just follow the directions below and you’ll soon have a brand new favorite dish!

Glen Mistich's Fantastic Turducken Loaf		This week, Frank has given recipe honors to Glen Mistich, of the Gourmet Butcher Block. Glen has Turducken in mixed and in bulk ready to go. If you want the Sugarbuster boudin, run, don't walk to the Gourmet Butcher Block, because Glenn only made 400 pounds of it. Both the Turducken loaf, and boudin come in Sugarbuster, and regular non-Sugarbuster. The Gourmet Butcher Block's phone number is (504)392-5700

Frank Davis Teaches…How To Cook Authentic Sicilian Frittatas

Frank’s Creole Black Beans		It’s absolutely amazing the flavor you can get from a package of New Orleans’ own Camellia Black Beans when you simmer them down Creole style with a little sautéed bacon or pickled meat and a handful of herbs and spices. If you’re good a throwin’ a dish together and you need exact ingredients and precise measurements, just follow this recipe!

Frank’s Light-N-Lean Redfish Creole		Do you like redfish courtbouillion? How about redfish sauce piquant? What about redfish lightly braised in fresh tomatoes? Well, if you like all that, then you’re gonna rave over this recipe! It’s as tasty as it can get, it’s technically heart-healthy too, and serve it with brown rice and it’ll fit right into your SugarBusters regimen! But best of all, it’s just

Frank’s Pot Roast and Onions		This is one of those recipes yo’ Mamma usta fix—a big juicy boneless chuck roast, all smothered down in caramelized onions till its own juices turn into a rich thick sauce you spoon over noodles. Ummmm! Now this is what ya’ call New Orleans kind of food!

Frank’s Eggplant Shrimp Casserole		Diced squares of tender eggplant, a pile of fresh Louisiana shrimp, and all the spices that make it truly and authentically New Orleans, this dish has always been a tradition in the Crescent City. So when’s the last time you put a piping hot pan of it on your table?

Frank’s Chipped Chicken and Eggplant Patties		First, put on a big pot of seasoned chicken sausage that you pick up premixed from Glenn Mistich at the Gourmet Butcher Block, smother it down in a creamy soup base, and serve it alongside some crispy-fried Italian flavored eggplant patties. Make the mistake of fixing it only once and you’ll have no choice but to make it several times a week from now on! It’s fantastic and it’s called. .

Pot Roasted Franksgiving Turkey		D’ja ever cook your Franksgiving turkey in a black pot Cajun style? Well, you might want to give it a try this year. It couldn’t be easier and it can only come out pretty and perfect. What’s more, because it’s roasted slowly at a constant temperature—unstuffed—in an old-fashioned Dutch oven, you get one of the juiciest turkeys you ever ate. If you like my traditional slow-roasted turkey, you’re gonna love this! Cuz’ you don’t cook a turkey this way for the turkey—you cook it this way for the gravy!

Frank’s Corn and Sausage Fricassee		Take fresh corn right off the cob, stew it down with bacon and spicy Rotel tomatoes and a mess of country smoked sausage, serve it bayou style in an old-fashioned Cajun fricassee, and you’re gonna have a hard time pushing away from the table this holiday season!

Frank’s Shrimp and Artichoke Soup		Just about everyone who samples it would have to agree that this has got to be one of those all-time, perfect, holiday appetizers! If you like shrimp, if you like artichokes, and if you just like to eat really good food, then you’re gonna love this recipe! Especially for Christmas dinner!

Franksgiving Finale! Mike’s Turkey Andouille Gumbo		So what do you do with turkey leftovers after Thanksgiving? Turkey a la king? Turkey Tetrazinni? Turkey sandwiches? Turkey pizza? Turkey Tacos? Turkey tamales? Well, since this is South Louisiana, how ‘bout a good turkey and andouille gumbo? My apprentice Mike Keefe says you’re sure to like his secret family recipe! Just promise you won’t give it out to everybody, okay?

Frank’s Stuffed Venison Pinwheels		It’s a combination of venison backstrap, a layer of thinly sliced bacon, and a mixture of melted cheese and Rotel tomatoes, all tightly rolled into pinwheel and cut into inch-thick, serving size pieces. Baked to juicy perfection, they’re hard to beat for a family-style, everyday dinner or for an elegant dinner party. You gotta try ‘em.

Amanda’s Holiday Seafood Chowder		For practically every holiday that comes along someone is going to request that my daughter, Amanda Landry, fix up her traditional Holiday Seafood Chowder. It has to be one of the easiest recipes you ever fixed, but it is also one of the tastiest recipes you ever ate! You may decide you don’t want to serve her chowder just during holidays, cuz it might turn out to be something you whip up a couple of times a week.

New Year's Crock Pot Roast		Happy New Year! Serve this with your favorite recipe for cabbage and blackeye peas.

Frank’s Mushroom Chili Chicken		Another one of those delectable pot smothered recipes, this dish takes skinless chicken, spices it up with chili powder and poultry seasoning, bastes it the whole while it’s cooking with mushroom renderings, and simmers it down in its own juices to produce one of the tastiest chicken concoctions you’ve ever had. Served over brown rice and accompanied with a tomato salad, it qualifies as a true gourmet

Frank’s Buttermilk-Dipped Chicken-Fried Trout		You know as well as I do that even those folks on low-fat, low cholesterol diets sometimes have to cheat a little and indulge in an occasional fillet of fried trout. But why have it "just plain ‘ol fried?" Why not have a couple fillets dipped in buttermilk and chicken-fried country style.

Frank's Old-Fashioned Homemade Vegetable Beef Soup		Lean ground beef, soup shanks, a myriad of fresh vegetables, and a few secret ingredients! Simmer it all together for a couple of hours until it becomes rich and robust and that's how you make my old-fashioned homemade vegetable beef soup. You're gonna love this anytime. . .especially with my fried cornbread!

RICE-N-ROUX-N-ROUND STEAK		It's a really popular dish in back-a-town New Orleans, old Creole grandmas make it all the time, and Cajuns like it so much down on the bayou they even cook it for lunch a couple times a week in the galleys of their shrimp boats. So I'm pretty safe in assuming you're gonna love this one!

FRANK'S OLD-FASHIONED HOME-MADE HAMBURGERS		The sad fact is…you just can't find a good old-fashioned hamburger these days! What you get today at the drive-thru window cannot compare with the burgers of days gone by. So here's my age-old family secret recipe from my childhood days on Tonti Street, when a hamburger was as pure a comfort food and as simple as it could get. Fix some and remember!

FRANK'S COUNTRY-STYLE CREAMED PINTO BEANS		It’s almost like you was a-born in the country. . .takin’ a package of New Orleans’ own Camellia Pinto Beans, simmerin’ them down over a low fire with a little sautéed bacon, a meaty hambone, a smoked ham hock, a pound of pickled meat, and a fistful of herbs and spices. Oooweee! I promise, if you’re a real bean aficionado you absolutely have to try this recipe!

Lenten Seafood Cannelloni a la Allan		Every now and then you happen into a place that serves you one of the absolute best versions of a dish you ever had. That was the case recently when Allan Hornbrook, who runs the Parran’s Po-Boy Shop in Metairie, brought me out a sample of his "Seafood Cannelloni." After a lot of begging and groveling, I succeeded in getting him to graciously agree to share the recipe. Be sure to keep this one in a safe place!

Frank's Cream Of Redfish Soup		A nice light butter roux, the perfect blend of seasoning vegetables, spicy Rotel tomatoes folded into cream-style corn, tender diced potatoes, slivers of fresh sautéed mushrooms, meticulously trimmed redfish fillets, and a base of milk and cream—that’s what all goes into my Cream of Redfish Soup! And you ain’t never tasted anything this good before!

N’Awlins Corned Beef and Cabbage		Not only on St. Patrick’s Day, but any day of the week this a great low-calorie main dish that your family will relish whether they’re Irish or not! You have got to do this one this week!

Frank's Brandy Roasted Redfish (In A Butter Cognac Sauce)		Kinda like old-fashioned baked redfish! Kinda like Redfish Pomodora! Kinda like MawMaw's Pan-Courtbouillion! Kinda like my Redfish El Carbon! But ten times better than all of those! You just gotta make this dish and taste it for yourself! It's the only way to know just how absolutely wonderful it is!

‘Dem Naturally N’Awlins Sandwiches!		If you were born here, if you grew up here, if you’ve always lived here, you’ve no doubt had all four of these famous New Orleans sandwiches. But if you haven’t, then I’m sorry. . . but there’s just no way you can honestly call yourself Naturally N’Awlins!

Frank's Seafood Gourmet Gumbo		A couple pounds of shrimp, about a pint or two of crawfish tails with the fat, maybe a dozen or so cracked and cleaned blue crabs right from the bayou, and a whole bunch of spicy Cajun country sausage-drop all that into a richly seasoned stock made with a dark brown roux, simmer it slowly over low heat, serve it piping hot in deep bowls filled with steamed rice, top it with a sprinkling of home-ground file, and you got one of the best South Louisiana gumbos ever.

TOMMY WONG'S FAMOUS POT STICKERS & SPRING ROLLS		One of the signature dishes of the Trey Yuen Restaurant - Cuisine of China

FRANK'S N'AWLINS MINI-MEAT MUFFINS		Who says meat loaf always has to be fashioned into the shape of a concrete block or St. Joe Brick? Why can't a delicate ground beef mixture be gently patted into muffin tins and succulently roasted into individual "meat muffins?" Well, I'm here to tell you that they can be. . .'cuz I do it all the time! Want to run a batch past your family for size? Here's the recipe, complete with the dripping gravy!

Frank's Crispy Fried Trout with Oven Roasted Potatoes		Whadaya do when. . (1) you end up with a mess of pretty speckled trout fillets, (2) it's summertime and you dig out the portable burner so that you can cook outside, (3) you conjure up a hankering for an ol' fashioned, down-home fish fry? Well, you take this here recipe, about two dozen of the fillets, a pan of my spicy N'Awlins Fish Fry, and a batch of large-dice small red potatoes, and you invite the folks over for…/

Frank's Stuffed Creole Tomatoes (With Sautéed Crawfish and Egg Salad)		Take a pan of spicy sautéed crawfish tails and a bowl of my secret-recipe egg salad mixture, stuff it inside eight or ten hollowed out Creole tomatoes, and serve them chilled atop a crispy lettuce leaf and alongside a stack of buttered multigrain crackers and you’re ready for some Southern-style summertime eatin’!

Frank's Real New Orleans Hot Tamales		Genuine New Orleans Tamales! The only way they would taste any better would be to eat 'em after dark on the corner of Canal and Carrollton!

CRAWFISH PIE		"Jambalaya, Crawfish Pie, File Gumbo. . . " that's the opening line to that great Cajun song everybody down on the bayou sings. But I gotta tell ya' that while jambalaya and file gumbo is good stuff, nothing beats a big slice of hot, homemade crawfish pie served alongside a cold, crisp tossed salad. And that's what this recipe is all about-I'd make a couple today, if I were you!

Frank's Secret-Recipe Oven-Fried Chicken or Chops		There literally must be dozens of recipes for oven fried chicken, but they're either totally lacking in flavor or they're just plain wimpy when it comes to crunchiness and crispiness. But all that's over now! My secret version of this recipe not only explodes with rich, spicy chicken taste, it's almost crunchier than anything that comes out of a deep fryer! Do some tonight and see!

Frank's Corn and Crabmeat Bisque		Fresh corn cut off the cobs, succulent white lump crabmeat, rich heavy cream, and the perfect blend of authentic New Orleans spices-when they all come together harmoniously they make one of the tastiest bowls of corn and crabmeat bisque you ever savored!

Frank’s Pot-Smothered Turkey Shanks		They’re nothing more than turkey drumsticks, trimmed and skinned and cut into three pieces crosswise to form bone-in shanks. So if you’re an osso bucco kinda person and you like veal shanks, German pork shanks, and beef shanks. . .wait till you try these, especially slow-cooked in a spicy, white wine-flavored brown gravy over brown rice with green peas.

Rotini Tutto Giardino Con Salsiccia E Parmigiano		There's not an Italian nor a Sicilian anywhere who doesn't know how tantalizingly good pasta is when sautéed and simmered with vegetables, the end result always being delicately-subtle, delicious, unique, and fresh-tasting. "Tutto giardino" literally means "the whole garden," and that's what you get with this recipe. Of course, the sausage and Parmesan cheese are thrown in as N'Awlins lagniappe

Frank’s Classic New Orleans Grits and Liver! (With Smothered Onions in Brown Gravy!)		Order “Liver and Onions” in New Orleans and this is what you’re gonna get! Well, maybe not exactly, ‘cuz frankly it’s not going to be as tantalizingly tasty as this recipe! That’s because I got a couple of little tricks I use in the preparation. So let’s do this—from this moment on, any time you get a craving for real New Orleans Liver. . . remember where you stashed this copy!!

Frank's Sour Mash Marinated Shrimp Casserole		Fresh, peeled, butterflied shrimp are marinated overnight in a concoction of Jack Daniels sour mash whiskey, extra virgin olive oil, granulated garlic, slivered green onions, and my special blend of seasoning spices. Then after being quickly fried over a super hot fire, they're combined with richly buttered al dente noodles and topped with melted cheese. So what all else do you really need to know about this dish?

Frank's Speckled Trout Planks		Middendorf's at Manchac originally did it with catfish. They called them "chips." But you can take this here recipe and about two dozen "speckled trout" fillets, along with a really sharp knife, a pan of my spicy N'Awlins Fish Fry, and a skillet full of corn oil, fix 'em according to my directions below, and you got yo'sef a fine mess o' what I call Speckled Trout Planks

Seafood Omelet Ala Westbrook		Last week, knowing that Don Westbrook had only one more Tuesday with me in the Channel 4 kitchen before he retired, I asked him to select the one menu above all others that he wanted me to prepare for the last meal I'd cook for him on TV. He gave it a little thought for a day or two then called me aside and said, "I love brisket, Frank, and stuffed pork is great, but I think I'd like to wrap up my Frank Davis morning show dining experiences with a good seafood omelet, cheese grits, and homemade biscuits!" Well, guess what I'm fixing for my ol' buddy Don this week?

Frank's Oven-Baked Pork Chops Elisabeth		They're thinly-sliced pork chops, seasoned, dusted in flour, and baked in the oven until tender and juicy. If you're the kind of person-like my granddaughter Elisabeth-who likes your pork chops fried, you'll genuinely love these, because they taste pan-fried. Actually, they taste better than that! And served with corned brown rice and buttered broccoli, they constitute a full-fledged meal that's hard to beat.

Frank's New Orleans Brandy-Scalloped Oysters		Similar to oyster soup, as rich as oyster bisque, and as taste tempting as oyster chowder, this is one of those recipes you become committed to after just one spoonful! And when you begin with a great sack of salty Louisiana oysters at the outset, you can't help but know that the finished dish is gonna be magnificent?

Frank's Beef Stroganoff and Broccoli		It’s tantalizing tender bite-size chunks of top sirloin, seasoned to perfection, very gently smothered down with onions and mushrooms in a rich beef broth, and finished to a velvety smoothness with sour cream and white wine. That, y’all, is my recipe for real beef stroganoff, and I can promise you it will be among some of the very best you ever ran past your lips!

Frank and Corey Davis Present Stewed Rabbit Over Rice		This is the best rabbit recipe that I have encountered in a while! Make it tonight and you too will be a believer! [Aug. 31, 1999]

Frank's Cajun Primavera		The Italians do it in New Orleans with pasta and a myriad of cut vegetables sautéed in olive oil! But when the Cajuns do it down on the bayou they substitute rice for the pasta, throw in a little sausage so their taste buds will pass a good time, and cover it all with a gravy made from the pot drippings and a roux! Tell you what--Cajun or Italian, you just gotta try this one, mes amis! [Sept. 7, 1999]

Frank's Famous Butterbeans and Hambones with Cornbread Pancakes		Butterbeans, ham, sautéed onions and celery, diced tomatoes, and a rich-flavored stock! Smother it all down with a touch of crushed red pepper, bay leaves, basil, thyme, and parsley, and spoon it out over a big bowl of steamed rice and there are very few, if any, other dishes which can even come close to this as "comfort food!" [Sept. 14, 1999]

Frank's Old-Style N'Awlins Croaker Party		If you grew up in New Orleans and you ate fish as a kid, you’ve eaten croakers! Well, for a while, they had disappeared! But now they’re coming back!! And when you catch your next mess of them, I recommend you fix them this way. . . for old time’s sake! [Sept. 21, 1999]