Chef Jeremy Langlois Latil’s Landing Restaurant Recipes & news

Red Velvet Bread Pudding

Thu, 8 Dec 2011 19:16:03 -0600

Serves 12

Red Velvet Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Bread Pudding Mix:
3 cups half-and-half
3 large eggs
1 large egg yolk
Pinch salt
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup confectioners’ sugar

Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes.
Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.

Bread Pudding Mix:
Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture.
Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set.

Sticky Toffee Bread Pudding

Fri, 19 Aug 2011 14:38:05 -0500

Yields 12 servings

Bread Pudding
1½ qt. milk
5 eggs
1 cup brown sugar
Pinch of cinnamon
Pinch of nutmeg
1 loaf of French bread sliced in ¼ inch medallions
1 cup chopped dried dates

Combine eggs, sugar, cinnamon, and nutmeg in a mixing bowl. Slowly pour the milk over the egg mixture while whisking constantly. Spray a baking pan with nonstick coating and place the French bread medallions and dates into the pan. Be sure the dates and bread is evenly mixed in the pan. Pour the custard over bread. Let custard soak in the bread for 30 minutes. Cover, and bake at 350 degrees for 35 min. Uncover and bake for 15 more min. or until golden brown.

TOFFEE SAUCE 1/2 cup unsalted butter  1/2 cup heavy cream  1 cup packed light brown sugar  
Combine the butter, heavy cream and brown sugar in a small heavy bottom saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Serve immediately over bread pudding

Cornmeal Pancakes with Champagne and Fruit syrup

Wed, 27 Jul 2011 11:39:26 -0500

Serves 8

For Pancakes

1 1/2 cups yellow cornmeal
2 1/4 cups flour
1/2 cup sugar
3 tbsps baking powder
2 1/4 tsps salt
1/4 pound melted butter
6 large eggs, beaten
3 cups milk
2 tbsps vegetable oil
1 cup whipped cream

Heat a large non-stick skillet over medium heat. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Using a spoon, blend well until all ingredients are incorporated. Fold in pecans and coat thoroughly with the waffle mixture. In a separate bowl, combine butter, eggs and milk. Using a whisk, whip until well incorporated. Add liquid ingredients stirring with a spoon. Continue to stir until all of the lumps have been removed. Place a small amount of vegetable oil or spray on the preheated skillet. Ladle 3/4 cup of batter onto the hot pan. Cook on each side for 2 minutes. Place on a plate and served with Champagne berry syrup and whipped cream.

For Champagne and Fruit syrup

2 cups water
1/2 cup Champagne
1/2 cup sugar
2 tbsps cornstarch
2 tbsps Mayhaw Jelly
1 cup sliced strawberries
1 cup blueberries
1 cup sliced raspberries

In a separate sauté pan, combine water, Champagne, sugar, cornstarch and mayhaw jelly. Using a whisk, whip to blend thoroughly. Bring the mixture to a rolling boil, stirring constantly, until reduced to 1/2 volume. Remove from heat and add the fruit, coating well in the hot syrup. Allow fruit to sit in syrup until warmed thoroughly and sauce is colored from the natural fruit juices. Served over cornmeal pancakes.

Pork Chops with Spiced Apples

Fri, 1 Jul 2011 13:51:21 -0500

Serves 4

Pork Chops:
1 gallon water
1 cup brown sugar
1 cup sea salt
1 cup frozen apple juice concentrate, thawed
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each
Sea salt and freshly ground black pepper
Extra-virgin olive oil
Spiced Apples and Raisins:  2 tablespoons unsalted butter  3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges  Leaves from 2 fresh thyme sprigs  1/4 cup raisins  3/4 cup frozen apple juice concentrate, thawed  3 tablespoons brown sugar  1/4 teaspoon ground cinnamon  1/4 teaspoon ground cloves  Pinch dry mustard  Sea salt and freshly ground black pepper  1/2 lemon

Preheat the oven to 350 degrees F.
In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops

Creole Tomato Salad

Tue, 31 May 2011 13:13:30 -0500

Creole Tomato Salad

Serves 4

3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
1 Vidalia or other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon thinly sliced fresh mint
2 teaspoons chopped fresh chives

Vinaigrette
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic

To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.