Free Recipes Archive
Source: James O’Donnell House of Blues, Los Angeles, California 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoons garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 Read More …
This recipe calls for LA Spice. The recipe for it was not given. 2 ounces spinach 1 cup heavy cream 4 cups sour cream 2-1/2 ounces cilantro 2 tablespoons kosher salt 1 tablespoon L.A. spice 2 limes, juiced Blanch and Read More …
from House of Blues, Downtown Disney Yield: 10 servings. 1 1/4 gallons water for boiling potatoes 2 1/2 pounds sweet potatoes 2 tablespoons butter 1 1/2 teaspoons salt 1/4 teaspoon white pepper 2 tablespoons, plus 1 1/2 teaspoons heavy cream Read More …
Yield: 1 generous serving. 3 3/4 cups Blackened Voodoo Lager beer (see note) 2 1/2 bay leaves 5 tablespoons Worcestershire sauce 1/4 teaspoon each finely ground black pepper and cayenne pepper 1/2 tablespoon each dried basil and dried oregano 1/4 Read More …
Creole jambalaya sauce: 1 1/3 ounce vegetable oil 5 ounces diced smoked tasso ham 5 ounces quartered andouille sausage 12 1/2 ounces diced celery 12 1/2 ounces diced onion 8 1/3 ounces diced green bell pepper 2 tablespoons House of Read More …
3 pounds ground Angus beef 6 brioche rolls (or your favorite rolls) 6 teaspoons House of Blues Seasoning Mix (recipe follows) Lettuce Tomato slices Onion Slices Your favorite cheese House of Blues Seasoning Mix 1/4 cup kosher salt 1 tablespoon Read More …
Source: Chef Curt Carter – Jazzmine’s – Minneapolis, Minnesota 2 tablespoons dried currants 4 cups mixed greens, or any other type of Lettuce 1/3 cup Dried Cherry Vinaigrette (recipe follows) 1/4 cup blue cheese, crumbled 1/4 cup pecan halves, toasted Read More …
Source: James O’Donnell of House of Blues, Los Angeles, California 1 tablespoon pommace oil 10 tablespoons yellow onion, 1/8-inch diced 3 tablespoons green bell peppers, 1/8-inch diced 3 tablespoons red bell peppers, 1/8-inch diced 3 teaspoons garlic, minced 1-1/2 pounds Read More …
Serves 2 2 cups white cornmeal 2 tablespoons salt 1 tablespoon pepper 2 (6 ounce) catfish fillets, washed well Coleslaw, French fries and hushpuppies as accompaniments In a deep fryer heat peanut oil to 350 degrees F. In a shallow Read More …
Source: Lloyd’s Cajun Blues Cafe, Ybor City, Florida 1 slab ribs (split down the center) 3/4 cup brown sugar 1 tablespoon Worcestershire sauce All-purpose seasoning Garlic powder Cayenne pepper Black pepper Pull skin from back of ribs. Trim all excess Read More …
Serves 2 2 pounds pork loin ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 Read More …
1 quart CRUSHED TOMATOES 1 cup WATER 1/2 cup PACKED BROWN SUGAR 1/4 cup DICED TOMATOES 1/4 cup CHILI POWDER 1 tablespoon GRANULATED GARLIC 1 tablespoon ONION POWDER 1-1/2 teaspoons GROUND BLACK PEPPER 5 BAY LEAVES 2 tablespoons CHOPPED ONION Read More …
A versatile sauce suitable for basting or using at tableside as a dippin’ sauce 1/2 cup canola oil 1/2 cup brown sugar 2 cups Spanish onions, diced 2 cups red onions, diced 1 bunch scallions, finely diced 1 head garlic, Read More …
Source: by Executive Chef Dean Berthelot – House of Blues 1 cup onions, 1/8-inch diced 4 cups celery, 1/8-inch diced 1 tablespoon garlic, minced 9 cups jalapeno cornbread, 1-inch cubes 7 cups French bread, 1-inch cubes 1 tablespoon salt 1/2 Read More …
1-1/2 cups mayonnaise 3/4 pound Parmesan cheese, freshly grated 28 ounces artichoke hearts, drained 1/2 pound spinach, cleaned and chopped 2 tablespoons hot pepper sauce, to taste salt and pepper In med. bowl, combine mayonnaise, cheese, artichoke hearts, spinach, hot Read More …
Sweet & savory with a hint of spicy, this dish takes sweet potatoes and sautees them with fresh veggies, including bell peppers–making this the last word in hash. Tastes incredible! 1 1/2 pounds sweet potatoes; peeled and 1/2-inch diced 2 Read More …
Source: Chef Calvert Johnston – Blues Alley, Norfolk, VA Truffles 1 pound bittersweet or semi-sweet chocolate, chopped 1/2 cup water 2/3 cup chambord or raspberry liqueur 2/3 pound unsalted butter, diced 2 large egg yolks 1 cup toasted and finely Read More …
Source: Chef Doug Grove – House of Blues, Myrtle Beach, SC 1 pound butter, melted 2 pounds chopped onion 1 pound chopped celery 1 pound chopped red pepper 1 pound chopped green pepper 1 pound sliced mushrooms 2 ounces minced Read More …
Cream Batter 6 cups heavy cream 3 tablespoons butter 12 egg yolks 3/4 cup granulated sugar 1-1/2 teaspoons cinnamon 1/8 teaspoon nutmeg 1-1/2 tablespoons brown sugar 2 tablespoons vanilla extract 1/4 cup bourbon Melt the cream and butter. Blend the Read More …
Source: House of Blues – West Hollywood, California NOTE: This great cocktail recipe was given to us by the fine folks at The Porch restaurant at the House of Blues in West Hollywood, California. They have a clever cocktail serving Read More …
Source: House of Blues, West Hollywood, California NOTE: This great cocktail recipe was given to us by the fine folks at The Porch restaurant at the House of Blues in West Hollywood, California. They serve the drink with a plastic Read More …
1 teaspoon Skyy Vodka Splash of blue Curacao orange juice Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle Read More …
Source: James O’Donnell House of Blues, Los Angeles, California 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoons garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 Read More …
Source: James O’Donnell House of Blues, Los Angeles, California 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoons garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 Read More …
Source: James O’Donnell House of Blues, Los Angeles, California 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoons garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 Read More …
Creole jambalaya sauce: 1 1/3 ounce vegetable oil 5 ounces diced smoked tasso ham 5 ounces quartered andouille sausage 12 1/2 ounces diced celery 12 1/2 ounces diced onion 8 1/3 ounces diced green bell pepper 2 tablespoons House of Read More …
5 eggs 2 1/2 C. heavy cream 6 T. chopped red bell pepper 4 T. minced shallots 1/2 lb. corn kernels 1 T. fresh rosemary, chopped 1/2 lb. corn muffin mix Cooking spray to coat pans Granulated sugar for dusting Read More …
Source: Chef Robert Childers – House of Blues, Chicago, Illinois 2 cups all-purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 10 tablespoons (1-1/4 sticks) unsalted butter, cut into small pieces and chilled 2/3 cup plus Read More …