Chef Kevin Belton’s Top 5 Holiday Recipes for Festive Feasts

NEW ORLEANS — To help you with the cooking this Holiday, here are some of the best recipes from Chef Kevin Belton.

For all of Chef Kevin Belton's recipes click here.

Potato Galette

1 + 1/4 cups all-purpose flour

1 + 1/2 tsp. salt, divided

1/2 cup butter, at room temperature and cubed + 1 Tbsp., melted

1/4 cup ice water

1/4 cup crème fraîche plus more for garnish

3 oz. cream cheese, at room temperature

1 Tbsp. fresh tarragon, chopped

1/4 tsp. ground black pepper

1/2 tsp. Creole seasoning

1 large Yukon or russet potato, peeled and thinly sliced into 1/8-inch thick rounds

1 Tbsp. olive oil

2 cups baby arugula

1/4 cup Parmesan cheese, shaved

Click here for the cooking instructions.

Wild Mushroom Stuffing

1 lb. loaf of bread (French Bread or Sourdough) torn or cut into one-inch cubes

1/4–1/2 cup butter

1/4 cup olive oil

1 1/2 lbs. fresh mushrooms- shiitake, chanterelles, button, cremini, sliced

1 tsp. kosher salt

1 tsp. pepper

1 small fennel bulb, thinly sliced

2 cups leeks, chopped

6-8 garlic cloves, roughly chopped

1/2 cup dry white wine or chicken stock

1/4 cup fresh thyme, rosemary or sage, chopped

1/4 cup fresh parsley, chopped

1 1/2– 2 cups stock (add as needed may need more or less)

2 eggs, whisked

Preheat oven to 350 degrees.

Click here for the cooking instructions.

Perfect Pot Roast

3-4 lb. beef chuck roast, boneless

2 tsp. Creole seasoning

1 ½ tsp. Kosher salt, plus more to taste

1 tsp. ground black pepper

Olive oil

2 yellow onions, peeled and sliced

6 garlic cloves, minced

2 Tbsp. tomato paste

1 cup red wine or beef stock

2 to 3 cups beef stock, plus more as needed

2 tsp. Worcestershire sauce

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves, dried

2 Tbsp. Buerre Manie’

1 lb. carrots

1 ½ lb. baby yellow potatoes

Click here for the cooking instructions.

Bacon Skillet Cornbread

6 strips bacon, cut into 1/2-inch pieces

1 cup yellow cornmeal

1/2 cup. all-purpose flour

1/4 cup sugar

1 Tbsp. baking powder

1 cup buttermilk

1/2 cup whole milk

1 large egg

1/2 tsp. baking soda

1/4 cup plus 2 Tbsp. shortening

3 Tbsp. green onions, finely chopped and more for topping

2 cup cheddar cheese, shredded

Click here for the cooking instructions.

Crawfish Jambalaya

1 Tbsp. vegetable oil

1 lb. smoked sausage, cut into ¼-inch-thick slices

1 cup yellow onion, sliced

1 cup bell pepper, chopped

1/2 cup celery, chopped

1 Tbsp. Creole seasoning 

1 tsp. thyme 

1/2 tsp. kosher salt 

3 garlic cloves, chopped

2 cups long-grain rice

4 cups chicken stock 

1 lb. crawfish tails

1 (14.5-ounce) can fire-roasted diced tomatoes

1 cup green onions, sliced

1/2 cup parsley, chopped 

Click here for the cooking instructions.

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