Best 4 Potatoes Pontalba Recipes
Embark on a culinary journey to the heart of Creole cuisine with Potatoes Pontalba, a dish that harmoniously blends the flavors of tender potatoes, savory shrimp, and a rich sauce. This classic New Orleans recipe has captivated taste buds for generations and holds a special place in the city's culinary heritage.
Indulge in three distinct yet equally tantalizing variations of this iconic dish. The first recipe features shrimp étouffée, a luscious blend of shrimp, Creole spices, and a velvety sauce, poured over crispy potato rounds. The second variation introduces a creamy shrimp sauce, enveloping the potatoes in a velvety embrace of flavors. Lastly, the seafood gumbo variation brings a vibrant symphony of shrimp, crab, and okra, simmering in a rich and flavorful broth, paired perfectly with crispy potato rounds.
Each recipe is meticulously crafted to deliver a unique sensory experience. Whether you prefer the bold flavors of the shrimp étouffée, the comforting creaminess of the shrimp sauce, or the hearty, soulful embrace of the seafood gumbo, Potatoes Pontalba promises to delight your palate and leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the vibrant spirit of New Orleans cuisine.
CHICKEN PONTALBA
In New Orleans, this entree is considered to be one of the finest dishes ever created. It was first made at Brennan's restaurant in the French Quarter by Chef Paul Blange in the early 1950's. It was named after Baroness Pontalba who gave lavish parties and served rich creative Creole dishes. Everything other than the chicken...
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h
Number Of Ingredients 20
Steps:
- 1. Peel and dice enough potatoes to measure 2 cups. In a frying basket, lower the potatoes slowly into a deep fryer of hot oil (375 F. ) and fry until browned. Remove the basket and transfer potatoes to paper towels to drain.
- 2. In a large skillet, saute in butter all the onions and minced garlic cloves until they are soft.
- 3. Stir in mushrooms, ham and potatoes and saute the mixture for 5 minutes.
- 4. Stir in wine and parsley.
- 5. Remove from heat; salt and pepper to taste and keep the mixture warm.
- 6. Dredge the chicken breasts in seasoned flour and saute until golden brown and tender. Keep warm while making the Bearnaise sauce.
- 7. Then arrange the chicken over the first mixture and cover with Bearnaise sauce and bread crumbs, if using.
- 8. Bearnaise Sauce: In the top of a double boiler, whisk egg yolks and lemon juice until the mixture is thick and creamy. Whisk in melted and cooled butter, 2 tablespoonfuls at a time, lifting the pan occasionally to let the mixture cool. Add tarragon vinegar and whisk the sauce until it is thick. Salt and pepper to taste.
CHICKEN PONTALBA
Chicken Pontalba is typical of the signature dishes served at old-line New Orleans Creole restaurants. This dish was created in New Orleans by Chef Paul Blange in the early days of Brennan's in the French Quarter in the early 1950s and was a well-established local favorite when we re-opened Delmonico. The recipe is very similar to Chicken Clemenceau, but without the inclusion of green peas. The name Pontalba denotes richness, as the dish is named for Baroness Micaela Almonester de Pontalba, a wealthy Parisian who in 1850 built the opulent Pontalba buildings that still flank Jackson Square in the historic French Quarter. Considered the oldest apartments in the country, the buildings continue to house elegant residences upstairs and fine retail shops downstairs.
Provided by Food Network
Categories main-dish
Yield 2 hearty servings, or 4 smaller servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F.
- Cut the chicken into 6 pieces, 2 breasts, 2 thighs, and 2 legs, and remove the bones from the breasts. Season the chicken pieces on both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Heat 1 tablespoon of the oil in a large ovenproof skillet or saute pan over medium-high heat. Add the chicken pieces and cook until golden brown, 4 minutes on the first side and 3 minutes on the second side. Place 2 tablespoons of butter on the chicken and transfer the pan to the oven and roast until the chicken is cooked through, 18 to 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the ham, mushrooms, green onions, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until the mushrooms give off their liquid and start to turn golden brown, 3 to 4 minutes. Add the wine and bring to a boil, stirring to deglaze the bottom of the pan. Reduce the heat to medium and simmer until the mixture is thickened, 4 to 5 minutes. Add the Brabant Potatoes and parsley, tossing gently to mix, and cook until the potatoes are warmed through, 1 to 2 minutes.
- To serve, place equal amounts of the vegetable mixture in the center of 4 large plates and top with the chicken. Spoon the Bearnaise Sauce over the chicken and serve immediately.
- Combine the white wine, vermouth, red wine vinegar, shallots, tarragon sprigs, and peppercorns in a small saucepan, bring to a boil, and cook until reduced to 4 teaspoons. Strain through a fine-mesh sieve and let cool.
- Whisk the egg yolks in the top of a double boiler (or in a medium bowl set over a pot of barely simmering water) until thick and pale yellow. Remove the double boiler (or bowl and saucepan) from the heat and gradually add the butter, whisking constantly to thicken. Add enough tepid water to thin to pouring consistency. Add 4 teaspoons of the wine reduction, the chopped tarragon, the salt, and hot sauce, and whisk well to blend. Adjust seasoning to taste.
- Serve immediately, or cover and keep warm for up to 10 minutes, whisking occasionally to keep from separating.
POTATOES PONTALBA
Make and share this Potatoes Pontalba recipe from Food.com.
Provided by Luby Luby Luby
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 15 minutes or until tender.
- Drain and place in large bowl.
- Add the butter and green onions, tossing gently to coat.
- Whisk the cream and flour together in a saucepan and add the blue cheese and seasonings.
- Cook over medium heat for 3 minutes or until thickened, stirring constantly.
- Pour over the potatoes and toss gently.
- Sprinkle with bacon and parsley.
- Serve immediately.
CHICKEN PONTALBA
Cooked chicken breasts, drizzled with Bearnaise sauce.. served on a bed of deep fried potatoes , diced ham, mushrooms, onion, garlic and white wine...... I got this off the internet YEARS ago. I've only made it once!! I lost the recipe and it took me forever to find it again! I remember feeling slightly overwhelmed while making this(feeling like I had so much to do at once) but the end result was worth it!! ** I used packaged Bearnaise Sauce** **The only tips I can think of is I would start this recipe by making the Bearnaise sauce so it's done and deep frying the potatoes so they're done. ** Also, as you can see by the picture , smaller pieces of chicken are just fine too!
Provided by Marlene.
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, put in the 2 Tblsp.
- butter, salt, pepper, and add about 1/4" water to the pan.
- Bring this poaching liquid to a boil.
- Add chicken breasts and cover.
- Lower heat and simmer 15 minutes, or until the breasts are done.
- With a slotted spoon remove the breasts and keep warm in a 175* oven.
- Discard poaching liquid.
- In another saucepan or skillet, melt the remaining butter and saute the garlic, onions, ham and mushrooms until they are brown.
- Add the wine and reduce by one-third.
- Add fried potatoes and parsley and cook 2 minutes.
- Remove and keep warm in the oven.
- To assemble the Pontalba, put 1/8 of the potato/ham mixture in the center of the plate.
- Place on each side of the mixture one half of a chicken breast.
- Top each breast with a generous amount of Bearnaise sauce.
Tips:
- Use Yukon Gold potatoes for a fluffy texture and golden-brown color.
- Cut the potatoes into 1-inch cubes for even cooking.
- Soak the potatoes in cold water for 30 minutes before cooking to remove excess starch.
- Season the potatoes with salt, pepper, garlic powder, and paprika before cooking.
- Cook the potatoes in a single layer in a skillet over medium heat.
- Flip the potatoes every few minutes to ensure they cook evenly.
- Cook the potatoes until they are golden brown and tender.
- Serve the potatoes immediately with your favorite dipping sauce.
Conclusion:
Potatoes Pontalba is a delicious and easy-to-make dish that is perfect for any occasion. These crispy potatoes are sure to be a hit with your family and friends. With just a few simple ingredients, you can create a side dish that is both flavorful and satisfying. So next time you're looking for a new potato recipe, give Potatoes Pontalba a try. You won't be disappointed!
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