Poached Pear and Brown Butter Tart
Credit: © Quentin Bacon
The TV personality and award-winning chef shares his best recipes, including a decadent buttered cauliflower puree and braised kale.
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Swordfish Piccata
Swordfish Piccata
The farm behind La Provence raises heritage Mangalitsa pigs; John Besh uses the well-marbled ham for his swordfish. For home cooks, wrapping prosciutto or serrano ham around swordfish keeps the seafood moist and flavorful.
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Shrimp Bisque with Crab and Tapioca
Shrimp Bisque with Crab and Tapioca
Credit: © Kana Okada
At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Natchitoches-Style Meat Pies
Natchitoches-Style Meat Pies
At Besh Steak, John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork and chicken liver sautéed in duck fat. A meat-pie shortcut for the home cook: Use store-bought empanada dough instead of making your own. The cooks at Besh Steak use duck fat to sauté the meat filling. At home, butter is a perfectly fine substitute and much easier to find.
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August Chopped Salad
August Chopped Salad
Credit: © Quentin Bacon
At his flagship New Orleans restaurant, August, John Besh makes his chopped salad with 21 different kinds of vegetables and herbs.
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Oyster Tartlets
Oyster Tartlets
Credit: © Quentin Bacon
Oysters are a prominent part of many Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. As a child, he loved when family friend Mrs. Slaughter made little puff pastry cups and filled them with oysters in cream sauce. In this version, he places the oysters in mini tartlet shells, then tops them with a creamy horseradish sauce and crispy bread crumbs.
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Hot, Buttered Cauliflower Puree
Hot, Buttered Cauliflower Puree
Credit: © Lucy Schaeffer
Three-year-old Drew Besh loves his father chef John Besh's decadent cauliflower puree, which is silky and luscious because it's made with both cream and butter. Adjust the level of cayenne pepper to make the cauliflower puree more or less spicy.
- Chef Holiday Recipes Made Easy
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Horse Radish– and– Herb–-Crusted Beef Rib Roast
Horseradish-and-Herb-Crusted Beef Rib Roast
Credit: © Quentin Bacon
The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic and herb butter, which bakes to form an irresistible crust.
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Champagne Mojitos
Champagne Mojitos
This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.
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Chicory Salad with Quince and Pecans
Chicory Salad with Quince and Pecans
Credit: © Quentin Bacon
New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a personal favorite of his. The version here features fresh quince, a winter fruit that's like a cross between an apple and a pear. If fresh quince is unavailable in the produce section, Besh suggests trying preserved quince from a jar.
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Braised Kale
Braised Kale
Credit: © Quentin Bacon
This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to all of the rich Southern-style dishes at chef John Besh's table.
- Healthy Vegetable Recipes
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Sugar –and –Spice Skillet-–Roasted Duck Breasts
Sugar-and-Spice Skillet-Roasted Duck Breasts
Credit: © Con Poulos
Inspired by Behroush Sharifi's spices and by tagine blends from Morocco, New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper and sugar to sprinkle on the duck breasts. The spices provide terrific aromas, while the sugar gives the meat a burnished crust in under 10 minutes of cooking.
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Père Roux's Cake
Père Roux's Cake
Credit: © Quentin Bacon
Père Roux refers to Father Roux, a New Orleans priest and cook who is one of chef John Besh's friends. Besh fashioned this recipe after one that Père Roux bakes for himself every year on his birthday, with layers of white cake and a buttery banana filling with plenty of rum, all topped with a cream cheese frosting.
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Oyster Dressing "Grand–Mère"
Oyster Dressing "Grand-Mère"
Credit: © Lucy Schaeffer
Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house." Why? Because it's unbelievably delicious—a bready dressing that's spicy, crispy and nicely briny.
- Chef Holiday Recipes Made Easy
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Root Vegetable, Pear and Chestnut Ragout
Root Vegetable, Pear and Chestnut Ragout
Credit: © Quentin Bacon
This ragout—slightly sweet and not too rich—is a wonderful mix of winter vegetables and fruit.
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Hot Spiced Wine
Hot Spiced Wine
Red wine and kirsch (a brandy made from cherries) are the base for this delicious seasonal drink, which is laced with citrus and warming spices like cinnamon, cardamom and black pepper.
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Poached Pear and Brown Butter Tart
Poached Pear and Brown Butter Tart
Credit: © Quentin Bacon
Chef John Besh says he is crazy about winter fruit and loves using it in this brown butter-custard tart. He sometimes swaps the pears for apples or even quince.
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Source: https://www.foodandwine.com/chefs/john-besh
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