Mr. Lake's New Orleans Forum

Recipe from Buster Holmes Restaurant New Orleans Handmade Cookin' page 67 Copyright Buster Holmes, Inc. 1980

mmmmmmmmmmmmmmmmmmmmmmm! Thanks!

Guys, I've always wondered why some recipes call it Sweet Milk. Anyone know? It's just regular milk, isn't it?

It is regular milk. To differentiate between buttermilk and fresh milk the term sweet milk is used. Assume whole milk, not one of the lower fat varieties i.e. 1% or 2% milk.

Thanks for this recipe, Frank! I have a lovely eggplant sitting in my fridge now.

LadySandy, I'm glad you asked that question... lol... I assumed it meant buttermilk. Sheesh.

Frank, you're mighty handy to have around! Thanks!!

Recently, I had an "eggplant dressing" from Muriel's that had shrimp, onions... and bay leaf, (those are the ingredients I could identify in the dark). Man oh man it was delicious.

By any chance Frank, do you have that recipe?

There were over 100 local vendors in the park that night, and while I didn't try everything, (lol), I sure gave it the ol' college try! This eggplant dish from Muriel's was the outstanding winner in my book!

Judi, is this it? This is from Muriel's website. Also, my Stuffed Eggplant recipe is delicious -- it has crabmeat and shrimp in it.

EGGPLANT AND SHRIMP DRESSING
1 LB. eggplant, peeled and diced
3 oz. bell pepper, diced
2 oz. celery, diced
4 oz. onion, diced
4 oz. tomato, diced
.25 oz. fresh basil, chiffonade
¾ lb. shrimp, peeled
1 cup French bread, diced
½ cup of seafood stock
.25 oz. chopped garlic
.25 oz. parmesan cheese
½ cup of bread crumbs

Method
Sauté onions, pepper and celery until softened. Add eggplant,
garlic and tomato, sauté for 1 minute. Add shrimp and basil.
Cook until shrimp are almost done. Add seafood stock and
French bread. Add parmesan cheese and season with salt and
pepper. Bake in 2 inch deep pan at 375 for 20 minutes.

THANKS!!

I saved it, and I'll try it. I can tell you this... the dressing I had at City Park had bay leaves in it.... I wonder what else they left out of the recipe?

I think most of the places don't give you all the ingredients... why would they? If you make it at home, what's the point of coming to the restaurant and spending a lot of money?