Pan-seared prime beef with Louisiana crawfish ragout

In 1998, Dickie Brennan was the first of the Brennan family to open a steak-centric restaurant, serving prime beef alongside New Orleans classics such as turtle soup. Since 2000, Dickie Brennan’s Steakhouse has been recognized as one of the top ten steak houses in the country, and even the Wall Street Journal has acknowledged it as THE place to reserve a “power table” to close an important business deal.

In this recipe, the “Louisiana lobster”—crawfish—makes an appearance to give a whole new meaning to the traditional surf-and-turf meal.

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Vegetarian red beans

Devoted market shopper (and vegetarian) Dave Cash shared his special red beans recipe with us. Even vegetarian New Orleanians MUST eat red beans and rice on Mondays! Dave’s unusual increments of measure and eloquent descriptions are included intact, and I have suggested appropriate additions for meat lovers. 

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Oysters in a heart of bread, garnished with roasted red pepper purée

Patti Constantin is the secret weapon in the arsenal of many an Uptown hostess. Patti is renowned for her fresh, delicious flavors presented in innovative ways. Her close friendship with CCFM vendors guarantees Patti the finest of every season’s harvest. In her typical New Orleanian way, Patti refers to the precious oyster liquor in this recipe as “holy water.” It’s just that sacred to us in our culturally Catholic kitchens! Patti created this beautifully presented appetizer during a Valentine’s Day cooking demonstration at the market. She guarantees it to be an aphrodisiac because everyone knows what they say about the power of oysters!

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The Pelican Club’s crawfish and shrimp cakes with herb mayonnaise and farmers market salsa

For seventeen years, Chef Richard Hughes has delighted locals and visitors alike in the elegant dining rooms of the Pelican Club. From the very start, his menu has featured local products in international culinary creations with a strong emphasis on Asian elements. The panko bread crumbs add an unparalleled crunch to these unusual crawfish and shrimp cakes.

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Baked oysters fortuna

Chef Frank Brigtsen is famous for his seafood platter, where not a single item is of the typical fried sort. Baked Oysters Fortuna appears seasonally on the appetizer menu and as part of his special platter. An avid fisherman, Frank named the dish for one of his favorite fishing spots, Lake Fortuna, which he describes as “a rich, fertile body of water that yields fish, shrimp, oysters, and crabs.”

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.