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Holiday Recipes from Top NOLA Chefs at Jack Rose and Toups Meatery 

Struggling for a unique recipe to bring to the holiday potluck? There’s no shortage of foodie inspiration in New Orleans. So why not take a page from some of New Orleans’ top chef’s recipe books? The chefs over at Jack Rose and Toups Meatery are sharing some of their favorite holiday recipes.

Both restaurants have become New Orleans staples, whether it’s keeping the city’s service workers fed, or being named the best hotel restaurant in America.

Whether you’re just cooking for your own home this year, or you’re trying to impress a socially-distanced holiday party – check out these specialty recipes below from Chef Brian Landry from Jack Rose and Chef Isaac Toups from Toups Meatery.

Jack Rose & Toups Meatery Holiday Recipes



Chef Brian Landry


  • 12 each Idaho Potatoes (peeled & quartered)
  • 2 gallons Water (cool)
  • 1 tbsp Lobster Base
  • 2 tbsp Salt
  • 2 cups Heavy Cream (warmed)
  • 1 cup Plugra Butter (soft)
  • 1 dash Nutmeg (fresh ground)
  • to taste Salt and White Peppe
  • r½ to ¾ pound Lobster knuckle meat (diced)
  • 1 tsp Lobster base (if needed)


  • Place potatoes in a stockpot with water,1 tbsp base, and salt.
  • Bring to boil and then simmer, (while butter and cream get warm) until tender.
  • Strain, drain and dry on a sheet pan for 3 minutes.
  • Food mill potatoes into a warm bowl and add cream and butter slowly and season with nutmeg, salt, and pepper.


Chef Brian Landry


  • 4 bags Baby Limas
  • 2 tbsp Vegetable oil
  • 2 lb Mire piox (small diced)
  • 3 cloves Garlic (smacked)
  • 2 each Bay leaves
  • 1 lb Bacon Lardon
  • 1½ gallon Chicken Jus
  • ½ cup Fresh Herbs
  • to taste Salt and Pepper
  • to order Butter & Tomato Concasse


  • Sweat bacon with oil and vegetables, add beans, bay leaves, and chicken jus.
  • Simmer slowly until beans are tender and remove from heat.
  • Add fresh herbs and season.



Chef Isaac Toups | Yields: 4

Jack Rose and Toups Meatery 

The sweet and sour sauce goes well not only with Brussels sprouts but other vegetables–broccoli, cauliflower, carrots, butternut squash, green beans—anything you can roast in a pan. It’s a sauce that fires on every cylinder in your mouth: It’s sweet and sour, but also spicy, salty, gingery, and savory. I’ve even played with it as a seasoning for beef tartare.


  • 1 pound Brussels sprouts (if small, leave whole; if large, halve or quarter them into1-inch chunks)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Sweet & Sour Sauce (*recipe below)


  • Preheat the oven to 400°F.
  • Toss the Brussels sprouts, oil, salt, and pepper in amixing bowl to season.
  • Arrange in a baking sheet large enough for the sprouts to fit in a single layer.
  • Roast for 20minutes, until nicely charred. Let cool on baking sheet for 2 minutes.
  • Transfer sprouts to a mixing bowl, drizzle with 2 tablespoons sauce and toss until Brussels sprouts are well coated.

*Sweet & Sour Sauce

  • Makes 1 cup
  • ½cup soy sauce
  • ½ cup aged sherry vinegar
  • ½ cup cane syrup (or dark molasses)
  • ½ teaspoon crushed red pepper flakes10 cloves garlic, minced
  • ¼ cup fresh ginger, minced


  • Heat all the ingredients in a small saucepan over medium heat until simmering.
  • Reduce the heat to low and maintain a simmer for 55 minutes, swirling the pan every 5 minutes, until the liquid reduces to about 1 cup.
  • As it reduces, there will be sugar on the rim that will start to char, so swirling will take that sugar back into the liquid. This will burn if you look at it wrong because of all the sugar, so the swirling is important. The shelf life on this sauce is longer than human civilization. It’s got so much salt and vinegar in it, you could drop a raw fish in and it would be fine. It’s basically a preservative at this point. What I’m saying: You can make giant batches and it will keep for a looooooong time. So do it


Chef Isaac Toups | Serves: 15 – 20


  • 14# brisket
  • 1/4 cup brown sugar
  • 6 Tablespoons Isaac’s Heatwave spice (available online or at Toups Meatery) OR chili de Arbol
  • 3 Tablespoons kosher salt
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon Aleppo pepper
  • 1 Tablespoon fine ground black pepper


  • Mix spices, salt, and sugar together and rub into the brisket.
  • Wrap and fridge for 24 hours. Remove brisket from fridge an hour before cooking.
  • Preheat oven to 350 degrees. Place brisket in a large roasting pan.
  • Roast brisket for two and a half hours.
  • Cover the brisket with aluminum foil and cook for another 3 hours.
  • Remove from oven.
  • Let rest 10 minutes. Serve
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featured image via Toups Meatery 

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