Creole Deviled Eggs Serves 4 6 large Eggs Splash of White Vinegar 6 Egg Yolks, hard boiled 2 tablespoons Mayo ½ teaspoon Lemon Juice ½ teaspoon Lemon Zest ¼ teaspoon Crystal Hot Sauce ¼ teaspoon Worcestershire 2 teaspoons Creole Mustard 1 tablespoons Fresh Parsley Pinch Creole Seasoning Pinch Smoked Paprika Salt and Pepper to taste Fresh Chive, for garnish 1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 10 minutes. Drain and rinse with cold running water until cool. 2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add mayo, and mash with a fork until smooth. Stir in the rest of the ingredients and season to taste. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with minced chives. Hudson Table: Classic Nola Sausage Boudin Balls Serves 4 1 lb Ground Pork 3 oz Chicken Liver, diced 1 cup Cooked Rice ¼ cup Celery, diced ¼ cup Red Bell Pepper, diced ¼ cup Onion, diced 2 Cloves of Garlic, peeled 2 Sprigs Thyme 2 Sprigs Rosemary 3 tablespoons Parsley 3 tablespoons Green Onion 1 tablespoons Jalapeno, diced 2 tablespoons Poblano, diced 2 tablespoons Salt 1 tablespoon Black Pepper 1 tablespoon Smoked Paprika 1 tablespoon Coriander 1 tablespoon Chili Powder 1 teaspoon Red Pepper Flake For the Sauce: 1 cup Chicken Stock White Wine to deglaze 1 Shallot, sliced 3 Cloves of Garlic, sliced 1 Sprig Rosemary 2 tablespoon Butter 1. Preheat the oven to 400°F. Heat oil in a saute pan over medium heat. Sauté onions, celery, peppers, green onions and garlic; with half the seasonings. Place in food processor and pulse with livers. 2. In a large bowl, mix together the ground sausage, cooked vegetable mixture, white rice and parsley until incorporated. 3. Form equal size balls and then sear in hot pan and place them on a lined baking sheet. Bake in the oven for about 20 minutes, or until they are nicely browned and cooked through. 4. In the same pan sauté shallot, garlic and rosemary until fragrant. Deglaze with wine, reduce for a minute, then add chicken stock. Reduce by half and mount with butter. Return cooked meatballs to pan and serve. Hudson Table: Classic Nola Shrimp and Grits Serves 4 For the grits: 4 cups water 1 cup stone ground grits 3 tablespoon butter 1 cup cheddar cheese, shredded For the shrimp: 1 pound shrimp (12-16 medium shrimp) 1 tablespoon creole seasoning 2 cloves garlic, minced 1 shallot, diced 2 tablespoons rosemary 4 tablespoon lemon juice 2 tablespoon lemon zest ½ – ¾ bottle Abita amber or Shiner ale 4 oz Worcestershire 2 tablespoon chopped parsley ½ cup scallions, sliced 3 tablespoons cold butter, cubed 1. Make the grits: Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. 2. Make the shrimp: Rinse shrimp and pat dry. Season with creole seasoning, salt and pepper. Sear off shrimp for just a minute on eat side, and remove. 3. To the same pan, add the garlic, shallot and rosemary and saute until the shallots translucent and fragrant. 4. Stir in the lemon juice and zest, beer, worcestershire, parsley, and scallions. Sauté for 3 minutes until the liquid has reduced. Mount the sauce with butter, stirring until emulsified. Add the shrimp back until fully cooked. 5. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. Hudson Table: Classic Nola Chicken and Sausage Jambalaya Serves 4-6 1 lb Boneless Chicken Thighs, Skin On (about 4 thighs) 12 ounces Andouille Sausage, sliced 1 Yellow Onion, diced 1 Green Bell Pepper, diced 1 Poblano Pepper, diced 1 Red Bell Pepper, diced 3 Celery Stalks, diced 6 Cloves of Garlic Red Pepper Flakes 1 can Charred Tomatoes 16 ounces Chicken Stock 1 ¼ cup Long Grain Rice 1 tablespoon Worcestershire sauce 1 tablespoon Crystal Hot Sauce 2 tablespoons Thyme 1 tablespoon Smoked Paprika 3 tablespoon Creole Seasoning 2 tablespoon Chili Powder 1 bunch Scallion, sliced 1. Heat oil in a large dutch oven. Add onion, peppers, and celery and sauté until translucent. 2. Add the garlic and a pinch red pepper (or more if you like heat) and sauté until garlic is fragrant, about 1 minute. 3. Add the sausage and chicken skin-side down and sear. Flip the chicken pieces over and cook until chicken is mostly white. 4. Add the tomatoes with juice, stock, uncooked rice, and all of the remaining ingredients but the scallions. Cover and reduce heat and cook 45 to 55 minutes or until rice is tender and most of the liquid has been absorbed. 5. Garnish with scallions and serve hot. Beignets Hudson Table: Classic Nola Makes 24 1 ½ cup Lukewarm Water ½ cup Granulated Sugar 1 envelope Active Dry Yeast 2 Eggs, Slightly beaten 1 ¼ teaspoons salt 1 cup Evaporated Milk 7 cup Bread Flour, divided ¼ cup Shortening Nonstick spray Oil, for deep-frying 3 cups confectioners' sugar 1. Make the dough:Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes. 2. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours. 3. After resting, fry the beignets: Preheat oil in a deep-fryer to 350°F. Add the confectioners' sugar to a paper or plastic bag and set aside. 4. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly. Hudson Table: Classic Nola
