Over the years, Corporate Realty has featured many great Louisiana recipes and food items. Search below to find old favorites and discover new classics.
New Orleans sports fans watch every move made by the Saints on the gridiron and the Pelicans on the court. What they do not always see is the work it takes to develop that consistency—the reps, the extra time, the passion, the tenacity to refine innate talent into something more.
As the game is won, these crucial factors prove out yet again. They are what separate the best players and teams from the rest and the best companies from their competitors.
Food, like sports, is another obsession in New Orleans, perhaps the greatest and most unifying part of our local culture. Here too, passion, hard work, and consistency, along with talent, are the defining factors.
The best recipe isn’t worth much unless it’s executed with precision. And a restaurant team can have the best night with nothing but glowing reviews, and it means little unless they can perform at the same level the next day, and the day after that. This consistency requires the same passion, reflection, and hard work necessary to be an elite athlete.
These are also qualities that we share in our day-to- day business at Corporate Realty. We look forward to successfully closing transactions and to the celebrations that follow; however, we also know we must be there the next day for our clients. We have to be ready to find the next opportunity, to make those opportunities realities, and to finish the deal. We accomplish this with the same passion, hard work, and repetition needed to be at the top of the game in athletics or the culinary world.
Our 2023 recipe and transaction mailer theme is “A Hunger for Success.” We asked a mix of professionals from the Saints and the Pelicans organizations to share their thoughts on achievement, along with recipes for those specific dishes that stir their souls. We hope you enjoy, and we wish you many happy meals.
Our current feature is Wil Lutz, New Orleans Saints Kicker, and Barracuda Taco Stand’s Crispy Fish Taco. © Wil Lutz’s photo by Kenny Morrison; Barracuda Taco Stand’s taco photo provided courtesy Barracuda Taco Stand.
Wil Lutz, New Orleans Saints Kicker, and Barracuda Taco Stand’s Crispy Fish Taco
Juwan Johnson, New Orleans Saints Tight End, and Emeril’s New Orleans Barbecue Shrimp
Demario Davis, New Orleans Saints Linebacker, and Tamela Davis’ Southern Fried Chicken
David Griffin and Taqueria La Lucha’s Cochinita Pibil Taco
Edgar “Dook” Chase IV and Creole Gumbo
Tania Tetlow and Cochon’s Grilled Oysters with Garlic-Chili Butter
Ben Jaffe and Red Beans and Rice
Warner Thomas and Pancakes
Wendell Pierce and Smothered Okra
Gayle Benson and Easy Pot Roast
Mike Fitts and Traditional Breakfast
Sonny Lee and Saffron NOLA’s Curried Seafood Gumbo
Delaney Martin and Guiliano Hazan’s Fusilli with Sausage and Leeks
Ben Rosen’s Carondelet Street Caramel and “A Miserable Old Word, A Better New World”
Ian McNulty’s House Party Jambalaya and “Beyond the Plate: What New Orleans Restaurants Give Us”
Jessica B. Harris’ Vineyard-Style Leg of Lamb and “A Cosmic Re-set for Our Nation’s Table”
L. Kasimu Harris’ Blackened Shrimp and Okra and “A Humble Student of New Orleans Cooking”
Kiel Adrian Scott’s Cara’s Sweet Potato Pies and “From Yoruba to New Orleans: The Divine Yam”
Pia Z. Ehrhardt’s Tagliatelle with Prosciutto and Butter and “The Hymn of Him”
Terry Baquet’s Trout Baquet and “From Eddie’s to Lil Dizzy’s”
Tom Piazza’s Golden Cauliflower and “Curbside Comfort”
Donna Whalen Little’s Crawfish Enchiladas
Andrea Huseman’s Chocolate Chip Cookies
Richard Weber’s Spatchcock Chicken with Chimichurri
Rodney Brown’s Chicken Marengo
Scott Graf’s Barbecue Shrimp
Jonathan Fawer’s Braised Short Ribs with Mac N’ Cheese
Jeanne Booth’s White Beans and Shrimp
Randy White’s Lobster Risotto
Bennett Davis’ Butternut Squash Soup
Michael Siegel’s Chicken and Sausage Filé Gumbo
Gianna’s Marinated Mushrooms
Cochon’s Grilled Redfish
Butcher’s Pork Belly Sandwich
Link & Stryjewski Foundation Apple Pocket Pie
Herbsaint’s Brown Butter Tart
Cochon’s Eggplant & Shrimp Dressing
Pêche’s Crab Capellini
Cochon Butcher’s Mac and Cheese
La Boulangerie’s King Cake
Café Degas’ Green Apple Tarte Tatin with French Boudin Noir
Maïs Arepas’ Colombian-Style Cranberry Beans
Lola’s Garlic Shrimp
Cafe Abyssinia’s Doro Wot
Kim Son’s Salt Baked Crabs
Jamila’s Couscous with Lamb and Vegetables
Compère Lapin’s Curried Goat with Plantain Gnocchi
Bennachin’s Baham
Saffron NOLA’s Bombay Shrimp
An Interview with Leah Chase
Leah Chase’s Wild Duck and Turnips and a Proust Questionnaire with Leah Chase
Leah Chase’s Shrimp Clemenceau and an Interview with Ron Bechet
Leah Chase’s Veal Pané and an Interview with Sybil Morial
Leah Chase’s Old-Fashioned Bread Pudding and an Interview with Susan Taylor
Leah Chase’s Creole Gumbo and an Interview with Ellis Marsalis
Leah Chase’s Mustard Greens and an Interview with Ella Brennan
Leah Chase’s Grillades and an Interview with Dr. Norman Francis
A Conversation with Ella
Commander’s Palace’s Oyster and Absinthe Dome and a Proust Questionnaire with Ella Brennan and Ti Adelaide Martin
Rathbun’s Lamb Scalloppini with White Balsamic Butter, Pancetta and Aged Goat Cheese and an Interview with Kevin Rathbun
SoBou’s Creole Cream Cheese Cheesecake and an Interview with Juan Carlos Gonzalez
Commander’s Palace’s Pecan-Crusted Gulf Fish with Crab Salad and an Interview with Ella Brennan
Brigtsen’s Remoulade Sauce and an Interview with Frank Brigtsen
Emeril’s Banana Cream Pie with Caramel Drizzles and Chocolate Sauce and an Interview with Emeril Lagasse
Commander’s Palace’s Shrimp and Tasso Henican and an Interview with Tory McPhail
Dante’s Kitchen’s Redfish on the Half Shell and an Interview with Emanuel Loubier
Dominique’s Wagyu Beef Tartar with Avocado Crème Fraîche
Coquette’s Shrimp and Grits
Bistro Daisy’s Oysters Poached in Herbsaint Cream
Juan’s Flying Burrito’s Steak Fajitas
Clancy’s Lemon Ice Box Pie
Joey K’s Shrimp Magazine
Martinique Bistro’s Gulf Oyster and Housemade Tasso Tourtière
Casamento’s Oyster Stew
Lilette’s Chilled Sweet Corn Broth with Jumbo Lump Crabmeat and Avocado
Tujague’s Chicken Bonne Femme
R’evolution’s Death by Gumbo
Stella’s Iron Chef Chili Prawns
Bayona’s Elegant Oyster & Artichoke Soup
Acme’s Lima Beans with Shrimp Tasso
SoBou’s Crispy Oyster and Caviar Taco
Antoine’s Shrimp & Crawfish St. Pierre
Sylvain’s Sautéed Shrimp & Durum Pasta
Galatoire’s Godchaux Salad
Boo Koo BBQ’s Blue Cheese & Cilantro Slaw
Geaux Plates’ Cochon De Lait Po-Boys
Lola Deux’s Blackened Redfish Tacos
The Big Cheesy’s Sgt. Peppers Sandwiches
Empanada Intifada’s Chicken Adobo Empanadas
Cupcake & Co.’s Sweet Louisiana Strawberry Cupcakes
Taceaux Loceaux’s Tequila Shrimp Tacos
La Cocinita’s Cachapas with Red Pepper & Tomatillo Sauce
Lucky Dog’s Quarter Pound Lucky Dog
Domenica’s Meyer Lemon Semifreddo
The American Sector’s Short Rib “Sloppy Joe”
La Provence’s Slow Roasted Lacquered Duckling
Lüke’s Jumbo Louisiana Shrimp “En Cocotte”
Restaurant August’s “Breaded” Speckled Trout
Lüke’s Gateau Basque
Besh Steak’s 38 oz. “Cowboy Steak”
The American Sector’s Crispy Buster Crabs
Fried Quail
Cowboy Fillet
Capellini Bottega
Pickled Shrimp
Roasted Peppers
Oyster Pan Roast
Chicken Sauté
Tuscan White Bean Soup
Seafood Stuffed Eggplant and the Louisiana Philharmonic Orchestra
Dorie’s Easy Shrimp or Crawfish Creole and the NOCCA Institute
Leah Chase’s Shrimp Clemenceau and the New Orleans Museum of Art
Carol’s Turkey Gumbo and the Ashé Cultural Arts Center
Jay’s Red Beans and Rice and the Contemporary Arts Center
Creole Jambalaya and The Historic New Orleans Collection
Crawfish Cornbread and the New Orleans Jazz & Heritage Festival and Foundation
Mary Len’s King Cake and the Arts Council of New Orleans
American Beauty & Pickled Shrimp
Kir Royale & Cheese Straws and Spiced Pecans
New Orleans Lime Daiquiri & Shrimp and Tasso Henican
Southern Yacht Club & Sweet Onion and Local Farm Cheese Tart
New Orleans Old Fashioned & Wild American Shrimp
Black Strap Rum Fizz & Chicory Coffee Crusted Pork Tenderloin
Lemon Drop & Crab Cakes with Corn Ragout
Whiskey Smash & Oysters St. Roch
Sidecar Number 1 & Grilled Crawfish
Champagne Cocktail & Crab and Corn Johnnycake with Local Caviar
Tujague’s Shrimp Remoulade
Antoine’s Creole Gumbo
Commander’s Palace Bread Pudding Soufflé with Whiskey Sauce
Arnaud’s Pommes Soufflé
Galatoire’s Trout Meunére Amandine
Brennan’s Eggs Sardou
Jon Cleary’s Red Beans & Rice
Kermit Ruffins’ Turtle Soup
Leah Chase’s Pecan-Crusted Trout with Orange Meuniere Sauce
Jay Weigel’s Creamy Crawfish Etouffe
Irvin Mayfield’s Beignets
Hannibal Lokumbe’s Bar B Que Chicken
Ellis Marsalis’ Dee’s Creole Gumbo
David Torkanowsky’s Pork Chops with Pepper Bourbon-Maple Pan Gravy
