SouthernEdition.com From Their Kitchen to Yours: Recipes from Mother's Restaurant, New Orleans

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Established in 1938 by Simon and Mary (Mother) Landry, the famous restaurant located in the heart of New Orleans' Central Business District was acquired in 1986 by brothers Jerry and John Amato from Jacques and Eddie Landry, sons of the founders. While the menu has doubled in size, the Amatos have honored the tradition of serving the original Landry offerings like the famous Ferdi Special.

Mother's Cheese Grits with Shrimp and Crabmeat

Grits:

1/2 lb. grits

1 qt. water

1/2 shredded Gruyere cheese

1/2 lb. shredded sharp cheese

1/2 qt. heavy cream (hot)

1/2 lb. butter

Salt to taste

Black pepper to taste

Put water in double boiler and bring to a boil. Slowly add grits and stir; do not stop stirring until grits are fully incorporated so lumps won't form. Cook until tender- about 20 minutes, stirring frequently. Water should be fully incorporated and grits have thickened and are tender. Add shredded cheese until incorporated. Add heavy cream and stir. Add butter, stir until butter is melted. Add salt and pepper to taste.

Shrimp and Crabmeat:

1 cup clarified butter

1/2 lb. peeled shrimp

1 cup green onions

1/4 lb. lump crabmeat

Salt to taste

Course Black Pepper to taste

Cayenne pepper to taste

In large skillet heat clarified butter, sauté shrimp, add crabmeat and green onion, salt and pepper to taste.

Serve:

To serve, put grits in bowl and top with sautéed shrimp and crabmeat mixture.

Mother's Oyster Dressing

1/2 cup clarified butter

2 cups onions medium diced

1-cup bell pepper medium diced

2 tbs. minced garlic

1/2 tsp. coarse black pepper

1/8 tsp. cayenne pepper

1/2 tsp. dry basil

1/2 tsp. dry oregano

1/2 tsp. dry thyme

1/8 tsp. ground bayleaf

4 cups oysters and oyster liquor

2 1/2 cups Italian seasoned bread crumbs

2-tbs. ham fat or bacon diced small

1/4 cup olive oil

In a medium sauce pan, heat clarified butter. Add onions, bell peppers, and celery and sauté. Add garlic salt, pepper, cayenne, basil, oregano, thyme, and ground bayleaf. Cook for a couple of minutes until you begin to smell the garlic. In a 10 x 12 x 3 roasting pan, mix oysters and oyster liquor with the sautéed vegetables and seasoning. Mix thoroughly. Stir in 1-½ cups of seasoned breadcrumbs and mix thoroughly. Take 1 cup of breadcrumbs and layer on top of oyster mixture. Place ham fat or bacon on top and drizzle with olive oil. Put in a 350 degree oven for approximately 1 hour or until top is golden brown.

Mother's Bread Pudding

1 1/2 loaves stale french bread or an equivalent of 15 ounces stale bread

10 whole eggs

4 cups fruit cocktail with syrup

8 cups homogenized milk

2 cups heavy cream

4 cups sugar

1/2 tsp. nutmeg

3 tsp. cinnamon

4 tbs. imitation vanilla extract or 2 tsp. pure vanilla extract

1/2 lb. unsalted butter

In a large mixing bowl, break bread into small pieces; whip eggs and add to bread mixture along with fruit cocktail. In a 6 qt. sauce pot, add milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter, and bring to a boil. Stir into bread mixture a little at a time so you do not scramble the eggs and let sit for about an hour. Wash hands and break up whatever pieces of bread that is still hard into smaller pieces with your hands. Take mixture and place in a 10 x 12 x 3 roasting pan, put in a 350 degree oven and bake until top is brown and center is cooked approximately 1- 1 1/2 hours.