Lula’s Louisiana Cookhouse

Chef John Beilfuss

Description

Lula's Louisiana Cookhouse was the multi award winning destination restaurant in the quaint town of Owosso, Mi from 2013 to 2021 when it was destroyed by fire. Best Restaurant in Michigan, Michigan's Best Fried Chicken, Best Fried Chicken in America, Best Bar in Detroit, Best Food, Best Service...the awards went on and on! Here are the long-awaited recipes from Executive Chef John Beilfuss that put Lula's on the map! Chef John says, "Now you can enjoy the great food from Lula's in the comfort of your own home! Even if you never made it to Lula's, please enjoy Lula's distinctive Creole Cajun and World cuisine with my easy-to-follow instructions. Crawfish Etouffee, Shrimp Creole, America's Best Fried Chicken, Crawfish with Cajun Lobster Sauce, they are all here as well as Charcuterie and BBQ! I am thrilled to share my lifetime of cooking with you!"

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: AuthorHouse
• Date de parution: 03 janvier 2023
• Nombre de lectures: 2
• EAN13: 9781665576826
• Langue: English
• Poids de l'ouvrage: 6 Mo

Extrait

Lula’s Louisiana Cookhouse
 
The Recipes That Put Us on the Map
 
 
 
 
 
 
 
Chef John Beil fuss
 
© 2023 Chef John Beilfuss. All rights reserved.
 
No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.
 
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ISBN: 978-1-6655-7683-3 (sc)
ISBN: 978-1-6655-7684-0 (hc)
ISBN: 978-1-6655-7682-6 (e)
 
Library of Congress Control Number: 2022922301
 
 
Published by AuthorHouse 12/30/2022
 
 

 

Lula’s Louisiana Cookhouse
 
 
The Recipes That Put Us on the Map
By Chef John Beil fuss
Lula’s Louisiana Cookhouse Est. 2013
In 2012 my wife Morgan and I started the project that would become Lula’s Louisiana Cookhouse in the small town of Owosso, MI. Having been a cook for my entire adult life, and a total food nerd, I had expertise in many cuisines from around the world, New Orleans being one. For our restaurant venture we settled on the theme of New Orleans, as my family was from the south, and I could sneak in food from around the world under the umbrella of New Orleans cuisine.
Many, if not most, thought we were crazy to open a Creole restaurant in this small Mid-Michigan town. They were right!
Lula’s and Lily Pearl’s 2013 - 2021
We bought the building that became Lula’s in late 2012, immediately after my audition for the “Master Chef” television show. My success in the auditions gave me the confidence to move forward with our restaurant dream. Ultimately, I didn’t get on the show, but it was the catalyst that made it all happen!
For 6 months I cleaned up the old place I’d bought, perfected old recipes and created new, hired a staff and trained them to execute my dishes.
We opened the last week of May 2013 to rave reviews. I must say we nailed the opening!
Lula’s and Lily Pearl’s 2013 - 2021
Within a few months tripadvisor.com had us rated as the #1 restaurant in the area. Things were going very well, and we continued to grow every year.
In 2016 we were named “Best Fried Chicken in Michigan” by MLive, a large newspaper and media conglomerate in Michigan, then “Best Fried Chicken in America” by “EatThisNotThat” a large national internet media outlet.
To say this changed everything would be a colossal understatement! We went from selling 15 Chicken Dinners on a Friday night to 200 a day every day! From there to the end, we were reservation only and always packed!
Lula’s and Lily Pearl’s 2013 - 2021
In 2017 we added a liquor license and expanded into an adjoining space, opening “Lily Pearl’s Lounge” with additional dining, a craft cocktail bar, and a live Jazz stage 3 nights a week.
Again, we were overwhelmed with the response, being named “Best Restaurant in Detroit” by Open Table (we’re 70 miles from Detroit), “Best Hot Spot in Detroit”, “Best Food”, “Best Service” and many other incredible awards!
We closed the doors for 16 months due to Covid and re-opened the end of July 2021. I had new dishes and all the old favorites. We were thrilled to be back open and packed all the time again!
Early Tuesday morning December 22, 2021, while sleeping I received a call from central dispatch that the restaurant was on fire. We rushed down to see, and within a short time realized it was a total loss. Lula’s was simply gone, and Lily Pearl’s was severely smoke, and water damaged. The investigators ruled it an electrical fire.
Lula’s and Lily Pearl’s 2013 - 2021
This was the abrupt end to our restaurant adventure.
I am forever grateful to the generous, and wonderful customers we enjoyed throughout the years. How much fun we had serving you and getting to know you!
I am grateful to the fantastic musicians that drove all the way to Owosso to adorn our stage, sometimes driving hundreds of miles to do so. I was in awe that the level of stars that we had the pleasure of getting to know and befriend.
Most of all I am grateful for the incredible kids (at my age everyone’s a kid to me) that with their hard work and smarts made Lula’s and Lily Pearl’s happen every day! Thank you to the kitchen staff, bar staff, servers, hosts and bussers, without whom we would have never been able to pull this off!
Contents
Appetizers and Sides
Crispy Fried Avocado
Lula Fries!
Aunt Violet’s Green Beans
Smoked Catfish Dip
Smoked Catfish
Calamari
Crawfish Boulettes
Lula’s Redskin Creole Potato Salad
NOLA Seafood Dip
Shrimp Remoulade
Lula’s Famous Hushpuppies
Jingle Balls
Lula’s Red Bell Pepper Dip
Buster’s BBQ Shrimp
Dressings and Sauces
Greek Salad Dressing
Fresh Herb Ranch Dressing
Santa Fe Ranch
Lula’s Creole Vinaigrette
Blue Cheese
Thousand Island
Balsamic Vinaigrette
Creole Mayonnaise
Remoulade
Creole Horseradish Sauce
Hollandaise
Bacon Hollandaise
Creole Mustard Sauce
Chef’s Shrimp/Crawfish Sauce Supreme
Tsatziki
Soups
Creole Tomato Soup
Spanish Fisherman’s Stew
Vichyssoise
Chicken, Andouille and Okra Gumbo
Oyster Stew
Bread
Po’ Boy Bread 1 large Loaf
Cornbread
Garlic Croutons
Creole/Cajun Classics
If you are cooking New Orleans Style you’ve got to make a Roux!
Shrimp, Sausage and Okra Jambalaya
Johns’ Crayfish or Shrimp Etouffee
Why my parents never took us to NOLA!
Shrimp Creole
Grillades and Grits
Great Yellow Grits
Cajun Country
Cajun Smothered Pork Roast
Lula’s Originals
Fricken Coronel John
Michigan’s Best Fried Chicken!
America’s Best Fried Chicken!
Bacon Cream Gravy
Chicken Cream Gravy
Chicken Fried Ribeye
Crepes for Crepes Maison
Crepes Maison de Lula
Crepe Maison Sauce
New Mexico
Green Chili Sauce
Old School Red Chili Sauce
Red Chile Sauce – John’s Improved for Midwest palates.
New Mexican Enchiladas
Sushi Rice
Crawfish Sushi Filling
Don’t you Know
Don’t you know Catfish
Catfish Tacos
Rebel without a Cause
Crawfish Penne with Tasso Cream
John’s Cheesy Crawfish Etouffee
Bayou Fried Rice
Fried Rice Sauce
Jason’s Chicken Puff Pie
Chicken and Slickers
Slickers
Shrimp with Cajun Lobster Sauce
Wiener schnitzel vom Schwein
Schnitz Sauce
Fish and Chips
Stuffed Grape Leaves
Hai Phong Noodles
Oyako Domburi
Irish Stew
Morgan’s Quesadilla
Guacamole
Charcuterie
Thoughts on Charcuterie
Sausage Making Basics
Basic Cure Mix
Pickling Spice
Lula’s Bacon
Don’s Ham
Chaurice (New Orleans)
Andouille
Gator Sausage
Jalapeno Hot Sausage
Tasso
Boudin Blanc
Corned Beef
Irish Bacon
Irish Sausage
Pastrami
John’s Signature Italian Sausage
BBQ
Brisket Man
North Carolina
North Carolina
The Brisket
John’s Chipotle BBQ Rub
John’s Chipotle BBQ Sauce
Alabama BBQ (Ondaway) Chicken
John’s “Ondaway” BBQ Sauce
Carolina Style Pulled Pork
North Carolina BBQ Sauce
John’s Pork Rub
Baby Back Ribs
John’s “St. Louie” BBQ Sauce
John’s St. Louie Style BBQ Pork Steaks
Brunch
Riverboat Beny
Pain Perdue
Chicken and Waffles
Waffle Mix
Chicken and Waffles
Pancake Mix
Sausage Gravy
Latkes
Desserts and Sweets
Beignets
Truffles
Key Lime Pie
Appetizers and Sides
Crispy Fried Avocado
I got this idea from a great African cookbook by Marcus Samuelsson and put my spin on it. It was always one of our most popular appetizers! You can buy my Berbere Spice at www.boywonderspice.com or others online, but I do have people tracking those who buy it elsew here.
1 whole avocado quartered
2 TBSP cornstarch
1 ½ t. Berbere spice
2 egg whites
lime juice
minced cilantro
Salt
additional Berbere spice
Mix cornstarch and Berbere. Beat egg white until frothy. Dredge avocado in cornstarch/spice mix and then into egg white. Deep fry until crispy. Drizzle with lime juice, cilantro, kosher salt and berbere.

Lula Fries!
Our Lula Fries were one of our most popular items across the board. Young, old it didn’t matter, everyone loved Lula Fries! Simple to make. You could use any Creole seasoning, but then they wouldn’t be Lula F ries!
Large baker type potatoes
Peanut oil
Lula’s Creole Seasoning
Cut potatoes into ¼ inch shoestring fries with fry cutter if possible. Otherwise cut by hand into the smallest fries you can. Soak fries in water at least an hour. Heat peanut oil in large pot, deep fryer or wok to 310 degrees. Blanch fries until they just start to turn light golden about 5 minutes. Remove, drain and cool. Heat oil to 375 degrees. Re-fry fries until nicely golden brown and crispy, about 2 minutes. Drain and toss in a bowl with Lula’s Creole Seasoning and serve immediately, as fries die within 5 minutes.
Aunt Violet’s Green Beans
I had a sweet