Chef Recipe: Seared Grouper with Crawfish, Bacon Risotto, Softshell Crab

*** Louisiana chefs celebrate fabulous new recipes in local food and wine competition.




Chef Austin Harrell at Mansurs on the Boulevard in Baton Rouge, Louisiana


From Denny: At the end of this month (August 26 to 28) Baton Rouge, Louisiana, is putting on the culinary ritz for three days. It's called "Fete Rouge - A Louisiana Celebration of Food and Wine," the fourth annual event of gastronomic events. It will take place at the Belle of Baton Rouge Atrium. The event is hosted by the Baton Rouge Epicurean Society and is a showcase for local chefs, farmers, foods and wines. It definitely is a "do not miss celebration."

The Grace "Mama" Marino Lifetime Achievement Award (of Gino's Italian Restaurant fame where Hollywood celebrities visit) will be awarded to restaurateur and chef Charles Brandt. He owned the local hotspot Chalet Brandt from 1973 to 1996. Chalet Brandt was known for its continental dining as was popular during that period. It was also the only Baton Rouge restaurant to ever earn the four-star Mobile Guide Award for excellence in food, service and hospitality. Get this; it also received this award for a succession of the 20 years it was in operation. Chef Brandt will not be able to attend for his award due to illness.

Seven chefs are preparing the awards dinner menu that begins at 6 PM for cocktails and 7 PM for dinner. Entertainment will be enjoyed from Ned Fasullo and the Fabulous Big Band Orchestra. Dinner dress is black tie optional for men and cocktail attire for women. Lifetime Achievement Award Dinner tickets are $200 per person. And this was just for the first day.

The second day of the event brings on the "Food and Wine Fete" which is also hosted at the Belle of Baton Rouge Atrium downtown. This dinner sounds like a real blowout as it goes from 6 PM to 10 PM. Our Louisiana chefs will be presenting tastings of the latest fun foods and new recipes they are developing for culinary competitions. These dishes are what you see featured as Chef's Specials on the local menus. DeAngelo's chef, Mike Dardenne, says, "It’s a grand opportunity for food enthusiasts to see and taste the evolution of these dishes."

There are two categories of competition:

Open - this is where the dish can be anything like an appetizer, an entree or a side dish

Desserts - yes, this IS Louisiana where desserts reign king, deserving a category of their very own.

Louisiana ingredients are encouraged to be employed in these competition dishes.

Who are the esteemed judges?

Chef John Folse - who has won numerous national awards, becoming a national celebrity and promoter of Cajun and Creole cooking and yet is still a down to earth guy. Owner and founder of Chef John Folse & Company. He is also founder of the culinary education department at Nicholls State University. Chef Folse is also a well known local star of public radio and television culinary shows: "Stirrin' It Up" and "A Taste of Louisiana."

Chef Rick Tramonto - He is from Tramonto, of Tru, Osteria di Tramonto and Tramonto's Steak & Seafood restaurants in Illinois. He is known as a judge of Food Network's "Top Chef" and as a cook-off competitor on the esteemed foodie show "Iron Chef America."

OK, back to what you get when you go to this event besides enjoying the dozens of chef's tastings of future Chef's Specials on local menus. If you are a wine lover too then you will be able to sample from 150 wines. There is also a silent wine auction where you can bid on various culinary experiences and items like an instant 150-bottle wine cellar. Tickets for this Food and Wine Fete event are $50 if purchased in advance or $65 at the door.

The last day of the Baton Rouge Epicurean Society's Fete Rouge Festival is a free family fitness event. It will be held at the Main Street Market in downtown Baton Rouge from 9 AM to noon on August 28. You will get to witness culinary experts presenting cooking demonstrations for preparing seasonal healthy recipes for your family. The Red Stick Farmers Market (same immediate area just outside the door in the parking lot) will offer tastings of fruits and vegetables from the local farmers, vendors and chefs. Also present will be dietitians for advice and fitness experts leading family fitness classes.

Where do the proceeds from this festival go? Your dollars benefit child nutrition and 4-H youth education programs. It will also fund scholarships and cultural preservation projects in the Greater Baton Rouge area. They also spread the wealth to include the program ProStart that is a curriculum for high school students who desire to enter the culinary profession.

Want to purchase tickets? Just go to BresBR.com or call (225) 773-4889. If you plan on traveling to Louisiana consider a stop in Baton Rouge next year for this event.

Now check out this fabulous seafood recipe from this event! Mansurs on the Boulevard is a favorite restaurant at our house. It's always an imaginative menu along with familiar standards so there is something for everyone. Mansurs is a lively place on the weekends, like walking into an well-heeled jazz bar where regulars gather. The Sunday brunches are popular with families too.




Both Photos by Arthur D. Lauck @ The Advocate



Seared Grouper, Set Over Smothered Okra and Berkshire Bacon Lardon Risotto, Finished With Crawfish Butter, and Crowned With Blackened Soft shelled Crawfish

From: Chef Austin Harrell, executive chef at Mansurs On the Boulevard

Serves: 7

Risotto:

1 qt. risotto

2 yellow onions, diced

1 gallon or more crawfish stock

2 bottles Abita Amber beer

1 lb. butter

1-1/2 lbs. Berkshire bacon cut into lardons

2 lbs. fresh cut okra

1 batch spiced stewed tomatoes

1 each lime and orange zest

Salt and cracked black pepper to taste


Directions:

Bring seafood stock to a simmer.

In another sauce pot, render lardons in the butter. Just before the bacon is completely rendered, add the onions and cook until the bacon is fully rendered.

Add the risotto and stir with a wooden spoon. Let the risotto cook for about a minute with the onion and bacon, but do not allow risotto to stick to the pot.

Deglaze with the Abita and add enough stock to almost cover the risotto. Constantly stir to keep the risotto from sticking and to also work the starch out to make it creamy.

Add the Spiced Stewed Tomatoes.

As the risotto takes in the stock, add more and continue the process until the risotto is almost cooked. At this point, the risotto should be almost cooked and very creamy.

Add the fresh okra and cook until the okra is fully cooked.

Season with salt and fresh cracked black pepper. Add lime and orange zest.




Spiced Stewed Tomatoes:

2 poblano peppers, diced

3 jalapeño peppers, diced

3 large shallots, thin sliced

12 large cloves garlic, thin sliced

10 large tomatoes, cut into 1/4–inch dice

6 ozs. Worcestershire sauce


Directions:

In sauce pot, sweat shallots, garlic, poblano peppers, jalapeño peppers until soft.

Add tomatoes and cook for another 2 minutes.

Deglaze with Worcestershire and reduce by half. Season with salt and pepper.





Crawfish Butter:

2 lbs. butter

5 lbs. live crawfish

3 sliced shallots

2 lemons, cut in half

Small bunch of fresh thyme

2 cups heavy cream

1 bottle Abita Amber beer


Directions:

In saucepan, melt butter with live crawfish, let sit on low heat for 10 minutes.

Puree butter and crawfish and strain through a fine mesh strainer.

Let chill until butter has become solid again.

In another sauce pot, add shallots, thyme, Abita and lemons. Reduce beer by 3/4 reduced. Add heavy cream and reduce by half.

Turn heat to low and slowly whisk in butter a little at a time. Add more butter as it melts. Season with salt and pepper.





Blackened Softshell Crawfish:

14 soft shelled crawfish

Blackening seasoning

Cornstarch


Directions:

Season crawfish with blackening seasoning.

Dust in cornstarch. Sear in sauté pan with oil for about 2 to 3 minutes on each side.





Seared Grouper:

Ingredients:

7 (8-oz.) portions of grouper

1 cup white wine

Salt and pepper


Directions:

Cut each portion in half and season with salt and pepper. Sear in a hot sauté pan with a little oil until golden brown.

Turn heat down and flip the fish and let the other side develop some color.

Deglaze with white wine. Cook until the albumin (the white protein) starts to come out.



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Easy Recipes: 4 Versions of Crawfish Pie

Crawfish pie in New Orleans, Louisiana by Matt Lancashire @ flickr


From Denny: Crawfish pie is a fav in south Louisiana when the crawfish boils end. We start making crawfish versions of etouffee, stews, pastas and crawfish pies. You can make this simple pie with a filling of shrimp, fish or whatever your heart desires. Seafood is a favorite around here.

Because they are so ridiculously easy to make we use them for appetizers, brunch, lunch or dinner. Traditionally, they are made simply with onions, bell pepper, celery (the Holy Trinity) and lots of crawfish fat to flavor it.

Crawfish fat is usually not available so we flavor the pies with all kinds of creativity from canned soups, tomatoes and rice to help create a base for the filling.

One recipe filling for the pie featured here is made with a golden roux and two pounds of crawfish. Another recipe has no traditional roux but rather is thickened with the easy way of using cornstarch. Cornstarch also gives a cleaner direct flavor than a flour thickener which can tone down spices and meat flavors.

The Aunt Genny Hebert recipe is from a 90 year old lady from Breaux Bridge for popular individual crawfish pies. She used cream of shrimp soup and evaporated milk in her filling. Over the years this has proven to be a most popular recipe during crawfish season and all the gatherings associated with celebrating the season.

You can make your own crust or purchase pre-rolled pie crusts in the refrigerated section of your grocery store which many Louisiana cooks do routinely. The frozen food section also offers ready-to-bake pie crusts.

Most of these recipes finish the pies with fresh chopped green onions and fresh parsley.

The Drunken Crawfish Pie recipe is chock full of two pounds of crawfish to the point it's worth it to make your own pie crust just to contain all the goodness! :) The light roux also contains delicious brandy and heavy cream.





Individual Crawfish Pies From Aunt Genny Hebert

From: Genny Hebert of Breaux Bridge, Louisiana, is provided by niece Kara Hebert

Makes: 15 or 17 individual pies


Ingredients:

1 stick margarine or butter
1 medium onion, chopped
1 (10-3/4-oz.) can condensed cream of shrimp soup
1 tbl. cornstarch
1 small can (5-oz.) evaporated milk
1/4 cup chopped green onions
1 lb. crawfish tails
Salt and cayenne pepper, to taste
15 to 17 (3-inch) frozen pie shells (I used Dutch Ann brand 8-per-box from Calandro’s Supermarket.)


Directions:

1. Preheat oven to 350 degrees. In medium saucepan, over medium heat, melt margarine or butter and sauté onion until tender. Add soup. Stir often.

2. In small bowl, add cornstarch and slowly stir in evaporated milk. Stir until well blended. Stir milk mixture into onion and soup mixture in saucepan. Continue to cook until everything is blended.

3. Add green onion, crawfish tails, salt and cayenne. Continue to cook 10 minutes. Fill pie shells and bake 25-30 minutes until golden brown.





Drunken Crawfish Pie

From: Mark Beridon

Serves 8. Recipe is from “Recipes to Bank On” 1990 Food Focus booklet. This recipe, submitted by Mark Beridon, won the Louisiana competition in the Crisco American Pie Celebration contest.


Ingredients:

Crust:

2-1/2 cups sifted all-purpose flour
1 tsp. salt
1/2 cup butter-flavor
shortening
1/2 cup water

Filling:

1/2 cup butter
1/4 cup flour
1 onion, chopped
2 tsps. finely minced garlic
1/3 cup chopped green bell pepper
3 tbls. finely minced fresh parsley
2 tbls. chopped celery
1/2 cup thinly sliced green onion tops
1 tsp. salt
3/4 tsp. black pepper
1/4 cup heavy cream
3 tbls. brandy
2 lbs. crawfish tails


Directions:

1. Preheat oven to 350 degrees.

2. To prepare crust: Combine flour and salt in a large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is uniform. Add water about 1 tablespoon at a time. Stir with a fork until mixture forms a ball. Divide dough into two equal parts.

3. On lightly floured surface, roll bottom crust into a circle 1/8-inch thick and one inch larger than an inverted (9-inch) deep-dish pie plate. Gently ease dough into pie plate, being careful not to stretch the dough. Set aside while preparing filling.

4. To prepare filling: Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a light roux forms (about the color of caramel). Add onion, garlic, green bell pepper, parsley, celery and green onion tops. Continue to stir until vegetables are all very soft.

5. Add salt, black pepper, heavy cream and brandy. Mix gently but thoroughly and cook for 3 additional minutes over low heat.

6. Add crawfish tails and cook for 10 minutes. Remove from heat. Cool.

7. Spoon cooled filling into unbaked pastry shell.

8. On a lightly floured surface roll out top crust the same as bottom crust. Gently place top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust.

9. Bake in preheated 350-degree oven for 25-30 minutes or until crust is golden brown.

10. Cool 5 minutes and then serve.






Crawfish Pies (with rice in the filling)

From: Shelley Boudreaux

Makes: 2 (9-inch) pies. This was the crawfish pie her mother made. The following recipe calls for 2 pounds of crawfish tails and makes 2 single-crust pies. The pies have a nice thick filling. Serve one tonight and freeze the other one or share it with a friend.


Ingredients:

2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2 to 3 cloves garlic, minced (about 1 tbl.)
2 lbs. crawfish tails
Tony Chachere’s Original Creole Seasoning or salt, black pepper and cayenne pepper, to taste
2 (10-3/4-oz.) cans cream of mushroom condensed soup
2 (10-3/4-oz.) cans cream of celery condensed soup
2 to 3 cups cooked rice


Directions:


1. Prepare pie crust in bottom of 9-inch pie dish. Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy, and if so, add more rice. Allow the filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling.

7. Bake in preheated 350-degree oven for about 30 minutes or until pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.






Crawfish Pie

From: Corinne Cook, 2theadvocate.com food writer

Serves: 4 to 6


Ingredients:

2 unbaked pie crusts (I used the Just Unroll Pillsbury Pie Crusts)
1/2 stick butter
1 onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 lb. crawfish tails
2 tbls. cornstarch
1 or 2 tbls. water, if needed (if filling is too dry)
1 small bunch green onions, chopped
1/4 cup chopped fresh parsley
Salt, black pepper and red pepper, to taste


Directions:

1. Place unbaked pie crust in bottom of 9-inch pie dish and set aside.

2. In large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft. Stir often to prevent burning.

3. Add crawfish tails and stir to mix. Stir in the cornstarch. Stir until smooth and well mixed. Mixture will thicken slightly. If mixture appears too dry, add 1 or 2 tablespoons water. You don’t want it too soupy; mixture will thin during baking.

4. Add green onions and parsley and season to taste. Pour filling into pie crust.

5. Top pie with second pie crust. Crimp both edges of pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.

6. Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.






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Olympics Seafood Dish: Pan Roasted Black Cod, Sunchokes, Lentils and Mushrooms

From Denny: This recipe looks divine and so simple too! Now that's a win-win in anybody's book. The Vancouver Winter Olympics recipes are great fun to explore and this one comes from the restaurant at Grouse Mountain Resort.

Food Network's chef Giada De Laurentiis assists the executive chef at the resort, Dino Gazzola, in showing us how to make his signature dish. He is so laid back and easy to follow. Basically, this is a simply prepared fish with braised lentils, oyster mushrooms and sunchoke puree.

Recipes Featured:

Pan Roasted Black Cod
Sunchoke Puree
King Oyster Mushrooms
Braised Beluga Lentils



*** Black cod fish is also known as Sable fish in Canada, even though it is not part of the cod family of fish. Sunchokes are also known as Jerusalem artichokes.

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Pan Roasted Black Cod

From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 2 x 5 oz. skin on, black cod filets
• 2 oz. olive oil
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Season black cod filets with salt and pepper. Carefully lay the black cod into the skillet skin side down. After 3-4 minutes, flip and cook an additional 3-4 minutes.

To assemble: Spoon sunchoke puree and spread evenly in a circle onto desired plate. Top with oyster mushrooms. Place black cod on mushrooms and sauce with braised lentils.



Sunchoke Puree

From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 7 oz. peeled sunchokes, cut in half
• 9 oz. chicken stock
• 4 oz. cream,
• Sea salt
• White ground pepper

DIRECTIONS

Simmer sunchokes and chicken stock over medium heat until tender. Add cream and simmer an additional 5 minutes. Remove from heat and puree until smooth in a blender. Season and keep warm.



King oyster mushrooms

From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 2 large king oyster mushrooms, bases trimmed to remove tough ends
• 2.5 oz. duck fat
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Slice mushrooms lengthwise 1/4 inch thick. In a heavy bottom skillet, heat duck fat over medium high heat until melted. Add mushrooms and turn and cook until golden brown. Transfer to paper towel and keep warm.



Braised beluga lentils

From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.


INGREDIENTS

• 7 oz. beluga lentils
• 1 oz. finely diced carrot
• 1 oz. finely diced white onion
• 1 oz. finely diced celery
• 1 oz. finely diced leek, white only
• 2.5 oz. duck fat
• 4 oz. red wine
• 7 oz. veal demi
• 1 bay leaf
• 1 sprig fresh thyme
• Sea salt
• Fresh ground black pepper

DIRECTIONS

Cover lentils with abundant cold water in a heavy-bottomed pot. Bring to a simmer and cook until tender. Remove from heat, strain and rinse under cold water to cool.

Heat duck fat in a heavy-bottomed pot, over medium heat, until melted. Add vegetables and sauté until soft. Add lentils, veal demi, red wine, thyme and bay leaf. Simmer together until liquid has reduced by 1/4. Keep warm.


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Try Vancouver Olympics Food at Home

From Denny: The eyes of the world are on Vancouver for the Winter Olympics. The first thing people ask, "So, what do you eat there?" Here are a couple of traditional gourmet recipes from Chef Daniel Boulud of DB Bistro Moderne in Vancouver, British Columbia, Canada.

The Today Show did not provide photos or a video. I did find similar versions of these dishes over at flickr so you can get a good idea of them. I love scallops and these huge darlings look simply divine! I wonder if Whole Foods carries them?

Recipes Featured:

Cornmeal-crusted Qualicum Bay Scallops
Traditional dish: Choucroute




Another version of pan seared Qualicum Bay scallops over lentils by Totoro Expy @ flickr


Cornmeal-crusted Qualicum Bay scallops with apple truffle coleslaw, brisket, parsnip puree, scallop jus

From: Chef Daniel Boulud

Serves: 6

INGREDIENTS

For the cornmeal-crusted scallops:

• 9 Qualicum Bay scallops, muscles removed, scallops cut out with a 2-inch ring mold, then cut in half horizontally (reserve muscles and scrap)
• 1/4 cup cornmeal
• 1 teaspoon salt
• 1 tablespoon olive oil

For the parsnip puree:

• 2 large parsnips
• 1 tablespoon butter
• 1/2 cup heavy cream
• 1/2 cup water
• Salt and pepper

For the truffle-barbecue-sauce-glazed brisket (makes extra sauce):

• 1 onion, sliced
• 1 Granny Smith apple, core removed, sliced
• 1 roma tomato, sliced
• 2 tablespoons tomato paste
• 1/2 cup plus 2 tablespoons apple cider vinegar
• 1/4 cup calvados
• 2 cups apple juice
• 4 tablespoons molasses
• 5 tablespoons maple syrup
• Truffle oil, to taste
• Salt and ground pepper
• 1/2 pound brisket, cut into 1-by-2-centimeter pieces

For the apple truffle coleslaw:

• 1 whole white cabbage, core removed, thinly sliced
• 1 tablespoon salt
• 2 tablespoons unsweetened apple cider vinegar
• 1 Granny Smith apple, cored and cut into matchsticks
• 1 small carrot, peeled and cut into matchsticks
• 2 tablespoons mayonnaise
• 1 tablespoon chopped parsley
• 1 tablespoon chopped black truffle
• Truffle oil, to taste

For the apple beignet:

• 3 Granny Smith apples
• Tempura flour, as needed
• Soda water, as needed

For the scallop jus:

• 1 tablespoon cooking oil
• Muscles and trim from scallops
• 1 shallot, sliced
• 2 sprigs thyme
• Sachet (4 black peppercorns, 4 coriander seeds, 1 clove garlic and 1 bay leaf tied in cheesecloth)
• 3 tablespoons white wine vinegar
• 2 cups chicken stock that has been reduced from 4 cups

For the garnish:

• 18 slices fresh black truffle
• Parsley chips

DIRECTIONS

To prepare the cornmeal-crusted scallops:

Remove muscles from the scallops and reserve. Using a 2-inch diameter ring mold, cut out scallops to make perfect round shape; reserve scraps. Cut scallops in half horizontally to make 18 pieces. Combine cornmeal and salt in a small bowl and when ready to sear the scallops, dip one side into the cornmeal. Heat a medium sauté pan over high heat with olive oil and sear the scallops on cornmeal-crusted side for 1 minute. Flip, sear second side for about 15 seconds, and then serve.

To prepare the parsnip puree:

Heat butter in a medium saucepot over medium-low heat. Add parsnips, a sprinkle of salt and pepper and cook, stirring until tender, about 10 minutes. Add cream and water, and simmer for 10 minutes, or until very soft. Transfer to a blender and puree, adding more cream if necessary to make a smooth consistency. Check seasoning, then pass through a fine meshed sieve and keep warm.

To prepare the truffle-barbecue-sauce-glazed brisket:

In a large saucepot over high heat, heat olive oil, and then add onion and apple. Cook, stirring until golden brown. Add tomato, tomato paste and cook, stirring for another 5 minutes. Add vinegar and calvados, and reduce by half. Add molasses, maple syrup and apple juice and simmer lightly for 1 hour. Check seasoning and add truffle oil to taste. Use sauce to glaze brisket squares before heating in a 300-degree F oven.

To prepare the apple truffle coleslaw:

Toss sliced cabbage with 1 tablespoon vinegar and salt and crush with your hands. Marinate for 10 minutes, and then strain liquid. Add carrot and remaining vinegar and marinate for another 20 minutes. Strain; and then add apple, parsley, mayonnaise, chopped truffle and truffle oil to taste. Check seasoning and reserve, chilled, until ready to use.

To prepare the apple beignet:

Place tempura flour in a bowl, and whisk in soda water to reach a glue-like consistency. When ready to serve, using a mellon-baller, scoop out balls of apple and dip in tempura batter. Deep-fry until golden, strain on paper towel, sprinkle with salt and serve hot.

To prepare the scallop jus:

Heat oil in a medium saucepot over high heat. Add scallops and cook, stirring until golden brown. Add shallot and continue to cook, stirring until soft. Add sachet and white wine vinegar and reduce until almost dry. Add reduced chicken stock and simmer for about 25 minutes, skimming occasionally. Strain, and serve warm with the seared scallops.

To plate:

For each serving, place three dollops of parsnip puree in a row on a large oval dinner plate and place seared scallops on top. Top the scallops with one slice of black truffle and then one apple beignet. In-between the scallops place one piece of glazed brisket and top that with a spoonful of coleslaw. Garnish with parsley chips, and serve with scallop jus on the side.




Another version of this traditional choucroute at an Alsace restaurant by mdid @ flickr



Choucroute

From: Chef Daniel Boulud

Serves: 8 to 10

INGREDIENTS

For the confit pork belly:

• 1 baby pig belly
• 1 sprigs sage
• 1 bay leaves
• 2 sprigs thyme
• 1 sprigs savory
• 1 sprigs oregano
• 6 cloves garlic, chopped
• 3 shallots, chopped
• 1 tablespoon white peppercorns
• 1 cup coarse sea salt
• 2 quarts duck fat

For the choucroute:

• 3 tablespoons duck fat or butter
• 1 pound good-quality sauerkraut
• 1 Spanish onion, thinly sliced
• 1/2 carrot, thinly sliced
• 2 cloves garlic
• 1/2 cup Reisling
• 3 cups chicken stock
• 1/2 pound smoked bacon, cut into large chunks
• 1 bouquet garni (2 sprigs thyme, 1 bay leaf, stems from 4 sprigs parsley tied together with butcher's twine)
• 1 sachet d'epices (4 juniper berries, 1 clove, 4 black peppercorns, 4 coriander seeds, tied in cheesecloth with butcher's twine)
• Salt and ground pepper, if needed

DIRECTIONS

To prepare the confit pork belly:

The day before:

Coat the belly with the sage, bay leaves, thyme, savory, oregano, garlic, shallots, peppercorns and salt. Wrap tightly with plastic wrap and rest overnight.

The next day:

Preheat oven to 250 degrees F.

Heat the duck fat to 225 degrees F in a pan large enough to hold the pork belly. Scrape all the seasonings off the pork belly and rinse under cold water to remove any excess salt. Pat dry, add to the duck fat and transfer to the oven. Bake until very tender, about 2-3 hours.

Remove the pan from the oven and let cool. When chilled, carefully remove the belly from the fat and cut into 1/2-inch sections along each rib. When ready to serve, deep fry the confit ribs until golden brown and crispy. Arrange around the choucroute.

To prepare the choucroute:

In a large, heavy-bottomed pot over medium heat, heat the duck fat. Add the sliced onion, carrot and garlic cloves. Cook, stirring for about 5 minutes, or until soft. Add the Reisling, chicken stock, bacon, bouquet garni and sachet d'epices. Bring to a simmer, add sauerkraut and mix well. Simmer for 30 minutes; serve hot.

*** ALSO, two more rocking food blogs currently featuring Mardi Gras and Valentine's Day recipes:

Comfort Food From Louisiana
Romancing The Chocolate

*** THANKS for visiting, come back often, feel free to drop a comment, a big shout out to current subscribers who have been patient while I've been nibbling at developing this blog - and if you are new to this blog, please subscribe in a reader or by email!

Super Bowl Food: Jumbo Shrimp and Gouda Grits

From Denny: The New Orleans Saints are going to the Super Bowl! What a great honor for Louisiana where everyone is ecstatic.

In the South we make grits for breakfast, lunch and dinner. Winter time is the perfect time for grits and we dress them up with melted cheese, sauteed shrimp, andouille sausage, peppers and onions poured on top. Is your mouth watering yet? Enjoy this hearty meal any time of the day. It's especially easy to make for gatherings like the Super Bowl. This is a meal you can multiply for however many guests you want to serve.

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Jumbo shrimp and very gouda grits

From: Chef Geoff Tracy

Serves: Dinner for two plus leftovers

INGREDIENTS

Jumbo shrimp

• 2 tablespoon canola oil
• 12 each jumbo shrimp, (under 12 per pound), peeled and deveined
• 1 cup andouille sausage, small dice (approx 3-4 ounces)
• 1 cup red onion, cut into thin strips
• 1 cup red pepper, cut into thin strips
• 1 cup yellow pepper, cut into thin strips
• 1 cup grape tomatoes, cut in half
• 2 tablespoons parsley, chopped
• 4 ounces white wine
• 2 ounce butter, unsalted, cut in cubes
• 2 cups very gouda grits (see recipe below)
• As needed salt and pepper

Very gouda grits

• 10 ounces whole milk (1 1/4 cups)
• 1/4 cup quick cooking grits (Denny likes Quaker Quick Grits brand)
• 1/2 cup gouda cheese – grated
• 1 tablespoon butter
• As needed salt and pepper

DIRECTIONS

Jumbo shrimp

Pat the shrimp dry with a paper towel and season with salt and pepper.

Heat canola in sauté pan (a 12” cast iron skillet or non stick pan is ideal) on medium high and add shrimp, sausage, and onion. Cook approximately 1 minute and add the pepper. Cook 2-3 minutes.

Add tomatoes and parsley. Cook until shrimp is 75% cooked through. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season as desired with salt and pepper. Serve in a hot bowl over very gouda grits.

Very gouda grits

In a 4 quart pan bring the milk to a simmer over medium high heat. Add the grits and bring back to a simmer. Whisk off and on for 5 minutes. Add cheese and butter and cook for another minute while whisking. Season as desired.

*** Also, check out the food posts at Romancing The Chocolate where there are more than chocolate recipes, go here!

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New Orleans Saints Celebration Menu: Jambalaya and Crawfish Gold

From Denny: It's been so long coming that Saints football fans in New Orleans and the rest of Louisiana are downright giddy. Here are some of their contributions to Louisiana recipes to enjoy the moment and the glory.

We have a preference for cooking with iron skillets here for long and slow cooking. These recipes are a perfect fit.





(Black-iron pot) Jambalaya

From: Mrs. W.R. Smith is from “River Road Recipes” published by The Junior League of Baton Rouge in their 50th anniversary edition

Serves: 6 to 8

Ingredients:

1-1/2 lbs. sausage or cubed beef
Salt and pepper for seasoning beef, if beef is used
3 tbls. bacon drippings
3 tbls. all-purpose flour
2 medium onions, chopped
1 bunch green onions, chopped
2 tbls. parsley, chopped
2 cloves garlic, minced
2-1/2 cups water
2 cups rice
2 tsps. salt
3/4 tsp. red pepper

Directions:

1. In a heavy, black-iron pot, brown sausage or seasoned beef in bacon drippings over medium-high heat. Remove browned meat from pot and set aside.

2. Stir in flour and cook, stirring constantly, to make a dark roux. Add onions, parsley and garlic and cook until soft.

3. Add water, rice, salt and red pepper. Return browned meat to the pot and stir.

4. When mixture comes to a boil, lower heat to lowest point and cook about 1 hour, covered tightly.

5. When rice is done, remove lid and let cook for a few minutes until rice dries a little.

Crawfish in Gold

From: Nancy Marionneaux

Serves: about 8

Ingredients:

1 large bell pepper, chopped
1 large onion, chopped
1 tsp. minced jalapeño, seeds removed, if desired
1 tbl. olive oil
1 tbl. butter
1 (8-oz.) pkg. fresh mushrooms, sliced
1 tbl. minced garlic
3 tbls. flour
Worcestershire sauce, to taste
Salt and pepper, to taste
1/4 tsp. dried, crumbled thyme
1 (18-oz.) can chicken broth
1 (18-oz.) can water
1 lb. peeled crawfish tails
1 (24-oz.) pkg. yellow potatoes, sliced
2 to 3 tbls. whipping cream (optional)
Parsley

Directions

1. Sauté bell pepper, onion and jalapeño, if desired, in olive oil and butter over medium heat until translucent. Add mushrooms and garlic. Cook until softened.

2. Add flour and sauté 3 minutes. Add Worcestershire sauce, salt, pepper, thyme, chicken broth, water and crawfish. Turn up heat a little; stir until sauce thickens slightly.

3. Add sliced potatoes and reduce heat to low. Cook, uncovered, until sauce thickens and potatoes are fork tender.

4. Add whipping cream, if desired. Garnish with parsley.


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Cajun Comfort Food Chases Away Winter Cold, 3 Recipes

Photo of Jumbolia from McIlhenny Comapny Tobasco sauce

From Denny: At the first sign of chilly temperatures in January, Louisiana people turn to cooking up tummy satisfying comfort food like gumbo, jambalaya and seafood or chicken stews! Comfort food is the new trend in 2010 and it's no wonder as to why: it tastes good and it's easy to make.

With the heavy French influence, Louisiana has long been a place where we preserve our culture and market it as well. One of the oldest institutions in Louisiana is the company that makes the internationally famous Tabasco brand hot pepper sauce, the McIlhenny Company from Avery Island, Louisiana, where the salt mines abound. Recently, they updated some of their old family recipes for the company's history book, “Tabasco: An Illustrated History,” written by Shane Bernard.

Many of these recipes date all the way back to 1895, originally written by Mary Avery McIlhenny Bradford. Instead of the Jambalaya spelling we see Creole Jumbolia that is a New Orleans-styled version. Oddly enough, this older recipe does not include onions, bell pepper and celery - the Holy Trinity - like we are used to in current day recipes. Creole Jumbolia is a recipe originally handwritten in 1875 by Edmund McIlhenny.

For more mouth-watering recipes, the history of the McIlhenny Company and the 141-year-old tradition of making Tabasco sauce, visit Tabasco.


Creole Jumbolia

From: Tabasco

Serves: 6 to 8

Ingredients:

2 tbls. vegetable oil
1 lb. fresh, pure pork sausage, removed from the casing
1 fryer chicken (3-1/2 to 4 lbs.), cut into serving pieces
1 tsp. salt
1-1/4 cups long-grain rice
1-1/2 cups canned diced tomatoes
2 cups beef broth
2 tsps. original Tabasco brand pepper sauce
Garlic-Flavored Oil, if desired (recipe follows)

Directions:

1. Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring to break the meat up, until all pink has disappeared, 5 to 6 minutes. Transfer the sausage to a plate lined with paper towels to drain.

2. Season the chicken pieces with the salt. Add the remaining tablespoon of oil to the pot. Add the chicken and brown evenly on all sides. Remove the pan from the heat and carefully drain off any excess oil that has accumulated in the pot.

3. Add the sausage, rice, tomatoes, broth and Tabasco sauce. (If using the Garlic-Flavored Oil, add here.) Bring to a boil, then reduce the heat to medium-low, cover the pot and simmer until the rice is tender and most of the liquid has been absorbed, about 25 minutes.

4. Remove from the heat and let stand, covered, for 10 minutes. Serve warm from the pot.


Crawfish Bisque

From: Tabasco

Serves: 8

Ingredients:

2 gallons water
1/4 cup salt
1/4 cup original Tabasco brand pepper sauce
10 lbs. live crawfish

Stuffing:

1-1/2 lbs. peeled crawfish tails
6 tbls. butter
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1/4 cup finely chopped green onions
2 tsps. minced garlic
2 tbls. minced parsley
1 tsp. salt
2 tsps. original Tabasco brand pepper sauce, or to taste
1 cup plus 1/2 cup fine dried bread crumbs
1 egg, lightly beaten

Crawfish Bisque:

6 tbls. vegetable oil
6 tbls. all-purpose flour
1 cup chopped onions
1 cup chopped green bell peppers
1 tsp. minced garlic
Reserved crawfish fat
6 cups reserved stock (from boiling the peelings, etc.)
2 tbls. tomato paste
1-1/4 tsps. salt
2 tsps. original Tabasco brand pepper sauce
1 lb. peeled crawfish tails
1/4 cup chopped green onions
2 tbls. chopped fresh parsley

Directions:

1. Combine the water, salt and Tabasco sauce in a boiling pot large enough to accommodate the crawfish. When the water comes to a boil, carefully add the live crawfish. Return to a boil and cook for 3 minutes. Remove from heat, cool and strain. Cool the crawfish to room temperature.

2. Peel the tails (you should end up with 2-1/2 pounds peeled crawfish tails), remove the fat from the heads (put in a separate container), and reserve 50 to 60 of the largest heads. Set aside the peeled crawfish and the crawfish fat.

3. Clean heads by snipping off eyes and mouth section, then clean out the shells, rinsing well in cool water. Drain on paper towels and set aside.

For the stock:

Crush the remaining heads, peelings and claws, and put in a large pot with 3 quarts water. Bring to a boil, then reduce heat and simmer 30 minutes. Remove from heat and cool. Strain through fine sieve and reserve 6 cups. Set aside.

For the stuffing:

1. Finely chop the crawfish tails or pulse them two to three times in a food processor and set aside.

2. Heat butter in large sauce-pan over medium heat. Add the onions, bell peppers, celery, green onions, garlic and parsley. Cook, stirring, until vegetables are soft and lightly golden, about 5 to 6 minutes.

3. Add the chopped crawfish tails and cook, stirring, for 3 minutes. Remove from heat. Add the salt and Tabasco sauce. Add 1 cup of the bread crumbs and the egg, and stir to mix. The mixture will be thick. Set aside to cool.

4. Preheat oven to 375 degrees. When crawfish mixture has cooled, stuff each head with a heaping teaspoon (more or less depending on the size of the head) and arrange them in a shallow baking pan. Generously dust the stuffed heads with the remaining 1/2 cup bread crumbs, patting crumbs gently into the stuffing.

5. Bake the heads until the bread crumbs are lightly golden, about 20 minutes. Remove from the oven and set aside.

For the bisque:

1. Combine oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring constantly, make a roux the color of peanut butter. Add the onions, bell peppers and garlic. Cook, stirring, until vegetables are soft, about 5 minutes.

2. Add the crawfish fat, reserved stock, tomato paste, salt and Tabasco sauce and stir to blend. Bring to a boil, then reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.

3. Add the crawfish tails, the stuffed crawfish heads, green onions and parsley. Cook for 8 minutes, stirring very gently so as not to break up the stuffed heads.

4. To serve, mound a cup of steamed or boiled white long-grain rice in a soup bowl, ladle some of the bisque over the rice, and include several heads per bowl.


Farci Crabs

From: Tabasco

Serves: 6

Ingredients:

2 slices day-old white bread, broken into small pieces
1/2 cup milk
1 egg, lightly beaten
3 cups (1 lb.) white crabmeat, picked over for shells and cartilage
1 tbl. finely chopped fresh parsley
1/2 tsp. original Tabasco brand pepper sauce
1/2 tsp. salt
1 tbl. butter
1 tbl. chopped onions
1 tbl. vegetable oil
1/4 cup fine dried breadcrumbs
6 lemon slices, for garnish

Directions:

1. Combine the bread pieces, milk and egg in a large mixing bowl; stir to mix. Add the crabmeat, parsley, Tabasco sauce and salt, and gently stir to mix.

2. Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring, until soft, about 2 minutes. Add the crabmeat mixture and cook, stirring occasionally, until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat and cool for about 5 minutes.

3. Preheat the oven to 375 degrees. Lightly oil 6 clean crab shells, 6 small ramekins or an 8-inch square casserole. Spoon the mixture into crab shells, ramekins or an 8-inch square casserole. Sprinkle the mixture with the bread crumbs and bake until the crabmeat is bubbly and the bread crumbs are golden, about 20 minutes. Garnish with the lemon slices and serve warm.


*** THANKS for visiting! You are welcome to return again and again to fill up on good food! :)

Creole Seafood Mixed Grill from New Orleans Famed Commanders Palace

Photo by pink_fish13 @ flickr



From Denny: The restaurant owners, the Brennans, are practically a New Orleans institution themselves! They are well loved by the public as much as by those who have worked for them.



The Brennans trained Emeril Lagasse when he was just starting out. Emeril didn't know much, nothing about Cajun cuisine, and his previous employer was so jealous he landed somewhere good that he gave him an ugly "recommendation."



What did he say? He sneered that Emeril was good with the customers and chatted them up too much. Uh... folks, in New Orleans, and Louisiana in particular, that's exactly what a restaurant owner wants: a friendly chef! :)



Like the Brennans said, "Oh, I'm so glad to hear he has good people skills. The rest is easy; we can teach him how to cook Cajun and Creole. Thank you very much!" The rest is history. When Emeril went off to start his own restaurants the Brennans could not have been prouder of him than if he was their own son.



In Louisiana, we frequently do seafood at holiday seasons, like seafood gumbo on Thanksgiving along with the turkey and Christmas Eve along with a turkey or ham!



Creole Seafood Mixed Grill



From: Chef Tory McPhail at Commanders Palace, New Orleans, Louisiana



*** Great American Seafood Cookoff Winning Recipe, featured in Country Roads Magazine (without photos)



Ingredients:



1 lb. Sheepshead fillets, boneless and skinless

1 lb. 10–15 count head on shrimp, peeled and deveined with heads and tails left intact

½ lb. jumbo lump crabmeat, picked free of shells

4 oz. champagne or white wine

1 tbsp hickory sea salt

Black pepper, to taste

1 tbsp vegetable oil

2 tbsp bacon fat, warmed

1 shallot, minced

1 jalapeño, seeds discarded and minced

1 oz celery, minced

2 cups corn—use a variety if available

1 cup milk

1 cup tomato concasse, small dice

2 teaspoons fresh thyme, picked and chopped

Salt and white pepper to taste

1 oz basil oil

½ cup mixed herbs, or herb sprouts for garnish (optional)



Directions:



Prepare a grill to medium heat and place a medium sauté pan on the stove over medium flame. Season the seafood on all sides and reserve. Next place vegetable oil and bacon fat in the sauté pan and swirl. Add shallots, jalapeño and celery and sauté for 1 minute. Add the corn and continue to sauté for 30 seconds. Add the milk and bring to a simmer. Next place ¼ of the corn into a blender and purée for 20 seconds. Add the puréed corn back to the pan and continue to cook for 3-4 minutes or until corn is cooked through, and at sauce consistency. Finish with fresh tomatoes, thyme and season with salt and pepper to taste. Set aside and reserve.



To cook the seafood, place the crabmeat and champagne in a small saucepot and place on the hottest part of the grill. Heat the crabmeat for 3-5 minutes before placing the sheepshead and shrimp on the grill around the pot. Cook the fish and shrimp for approximately 3 minutes per side, until cooked. Make sure the crabmeat comes to a simmer also and swirl to make sure it’s hot all the way through.



To finish, spoon the corn into the middle of 4 hot entrée plates. Place the sheepshead down next and add 2-3 shrimp to the top of that. Spoon the warm crabmeat over the shrimp and into the corn sauce. Drizzle remaining corn sauce around the plate and garnish with basil oil and fresh herbs.



*** Thanks for visiting and have a great Thanksgiving! :)

5 Cajun, Creole Recipes: 2 Gumbos, Dirty Rice, Pickled Shrimp, Shrimp Stuffed Vegetable Pear

Chef Emeril Lagasse's Creole Dirty Rice dish

From Denny: This is a continuation of last week's post about the Association of Food Journalists annual conference held in New Orleans this month. There were so many recipes posted in our local newspaper! They were skimpy on the photos though.

Some more history on how Louisiana cuisine developed over the centuries with the melting pot of immigrant cultures... Did you know there are two kinds of Italian cooking in New Orleans? One is with the Arab Slavic influence and the second is more French and Spanish seasoning.

What food stands out as an example contrasting the two cultures? Red gravy (think spaghetti sauce). The Arab Slavic seasons with a pinch of cinnamon and sugar to their version of red gravy as a way to take the edge off the sourness of the tomatoes, especially if they are not fresh but canned. (I use dark brown sugar.) The French and Spanish don't use sugar at all. They also don't use a roux base to make their gravy.

What about Creole? They employ a roux to thicken the red gravy, use tomato sauce but never tomato paste. From Chef Leah Chase who cooks Creole style, "Vegetables were cooked down or stuffed in the Creole kitchen. We stuff everything, including people.”

Typical ingredients in the Creole kitchen are garlic, bell peppers, onions, tomatoes, salt, pepper, bay leaves, thyme and paprika. Celery was not on their radar most of the year until the holidays. And they love to use wine in their cooking too.

For the Creole table, Sunday was gumbo day, Monday was red beans and rice day. Turtle stew was served on Easter holiday. Fridays you were out of luck to get a meal with meat as they observed the old Catholic custom of sacrifice that day, substituting fish.

The following recipes are a sampling of the food loved centuries later to this day that is Creole and Cajun. Hey, if it tastes good, eat it! That's the motto in Louisiana!



Seafood Gumbo

From: Chef Poppy Tooker

Serves: about 10

Ingredients:

Gumbo crabs are small crabs mainly used for flavor.
2 lbs. shell-on shrimp
1 medium yellow onion, chopped, onion skin reserved
1 gallon plus 1 cup water
Vegetable oil for frying as needed, plus 1/2 cup
2 lbs. okra, cut in 1/4-inch slices
1 cup all-purpose flour
3 stalks celery, chopped
1 medium green bell pepper, chopped
4 gumbo crabs
1 (1-lb.) can whole tomatoes
2 tsps. fresh thyme
1 bay leaf
1 clove garlic, peeled and smashed
Salt and pepper, to taste
1 bunch green onions, chopped
Cooked rice

Directions:

1. Peel and devein shrimp, set shrimp aside; save shells. Combine shells and onion skins in a stock pot. Add 1 gallon plus 1 cup water; boil for 20 minutes. Strain; reserve shrimp stock.

2. In a large skillet over medium-high heat, add 1/2-inch oil. Add okra and fry until light browned. Remove from skillet and drain on paper towels.

3. In a large stockpot, make a dark roux by whisking 1/2 cup oil and flour together over medium heat. Cook — stirring frequently — until the color becomes milk chocolate brown, about 30 minutes. Add onions to the roux, stirring until it darkens to a bittersweet chocolate brown color, about 5 minutes more.

4. Add celery and bell pepper. Sauté for 5 minutes, then add the gumbo crabs, tomatoes, okra, thyme, bay leaf and the shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.

5. Ten minutes before serving, add shrimp and green onions. Serve hot over cooked rice.



Chicken Andouille Gumbo

From: Broussard’s Restaurant

Serves: 12

Ingredients:

1-1/2 lbs. chopped andouille sausage
3 cups chopped onion
1/2 cup green pepper
1/2 cup celery
1 lb. chopped okra
Water or half water/half chicken stock
1 tbl. oregano
1 tbl. thyme
2 tbls. filé
1/4 cup butter
1/4 cup flour
1 lb. chopped chicken (white and dark)
Salt and pepper
Cooked rice

Directions:

1. Sauté the sausage then add onions, bell peppers, celery and okra. After, add 1 gallon of water or stock or half water and half stock and all spices. Cook for 30 minutes.

2. In a separate pot, melt 1/4 cup butter. Add 1/4 cup flour and cook until dark brown.

3. Add roux to gumbo and stir to mix in. Then add chopped chicken and cook 30 more minutes. Season with salt and pepper. Serve with plain white rice.

Note: Can also be made with seafood, such as shrimp and crabs.



Ashley’s Pickled Shrimp

From: Susan Spicer of Bayona

Serves: 8 to 10

Ingredients:

1/4 cup lemon juice
1/2 cup apple cider or red wine vinegar
2 tsps. Dijon mustard
1/4 cup sugar
1 clove garlic, minced
1 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large red onion, cut in half then thinly sliced
3 tbls. capers
2 bay leaves (preferably fresh)
2 tbls. chopped flat-leaf parsley

For shrimp:

1 lemon, quartered
2 bay leaves
1 tbl. coriander seeds
1 tbl. mustard seeds
1 tsp. black peppercorns
1 tsp. crushed red pepper flakes
2 tbls. salt (kosher or sea salt)
2 lbs. medium or large shrimp, peeled and deveined, tails on

Directions:

1. In a large bowl, whisk together lemon juice, cider or vinegar, mustard, sugar, garlic, olive oil, salt and pepper, onion, capers and bay leaves.

2. Place a large pot filled with about 1 gallon water over high heat. Squeeze the lemon quarters into the water, dropping rinds into the pot. Add bay leaves, coriander seeds, mustard seeds, peppercorns, pepper flakes and salt to the pot; bring to a boil. Reduce heat and simmer for about 5 minutes, then add shrimp and return to the boil. Cook until shrimp become opaque and the tails turn bright pink, about 3-4 minutes.

3. Drain well then transfer the still-warm shrimp to bowl of marinade. Marinate shrimp for at least 15 minutes before serving. If made ahead, remove shrimp from marinade before refrigerating; reserve marinade. Dress shrimp with marinade and sprinkle with parsley before serving.

Note: One bag crab boil can be used in place of the bay leaves, coriander seeds, mustard seeds, peppercorns and crushed red pepper flakes.



Stuffed Mirliton With Shrimp and Ham

From: Chef Frank Brigtsen, Brigtsen’s Restaurant

Makes: 13-1/2 cups (12-15 portions as a side dish).

Chef’s Notes: The mirliton, also known as chayote, vegetable pear, or christophene, is a member of the squash family, but is a very unique vegetable with its smooth texture and sweet flavor. In New Orleans, the pale green, pear-shaped mirliton is a “backyard” vegetable, grown in home gardens on trellised vines and harvested in the fall, just in time for holiday tables. Found in specialty grocery stores.

Ingredients:

6 large mirlitons
2 tbls. unsalted butter
2 cups diced ham (1/2-inch pieces)
2 cups finely diced green bell peppers (1/4-inch pieces)
4 cups finely diced celery (1/4-inch pieces)
6 cups finely diced yellow onions (1/4-inch pieces)
2 bay leaves
4 tsps. salt
1/4 tsp. finely ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. ground cayenne pepper
1/2 tsp. whole-leaf dried thyme
1 tsp. whole-leaf dried oregano
2 tsps. whole-leaf dried sweet basil
1 tbl. minced fresh garlic
2 cups peeled medium-size Louisiana shrimp
1 cup shrimp stock
4 tbls. unsalted butter
1 cup finely grated Parmesan cheese
3 cups finely ground plain French bread crumbs
2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. Prepare the mirlitons: Place the mirlitons in a large pot and cover generously with water. Bring to a boil. Reduce heat to medium-low and simmer until the mirlitons are tender, 40-45 minutes. Drain the mirlitons and cover with ice until fully chilled. Peel the mirlitons with a vegetable peeler. Slice in half lengthwise. Remove the seeds. Slice the peeled mirliton halves in half again, lengthwise, and slice into wedge-pieces about 1/4-inch thick. (This should yield about 8 cups of mirliton meat.) Set aside.

3. Heat 2 tablespoons butter in a heavy pot over high heat. Add the ham and cook, stirring constantly, until brown.

4. Add 1-1/2 cups of bell peppers, 3 cups of celery, 4 cups of onion and the bay leaves. Cook, stirring occasionally, until the onions turn dark brown (caramelized).

5. Add the remaining bell peppers, celery and onions. Cook, stirring occasionally, until the second stage of onions turn soft and clear.

6. Reduce heat to low. Add the salt, black pepper, white pepper, cayenne, thyme, oregano, basil and garlic. Cook, stirring constantly, for 1-2 minutes.

7. Add the shrimp and cook until pink on the outside. Add the shrimp stock and cook for 1-2 minutes. Add the mirliton and heat until warm. Remove from heat.

8. Mix in remaining 4 tablespoons butter.

9. Fold in the cheese and bread crumbs.

10. Temper the eggs: In a small bowl, add the eggs. Add 3 spoonfuls of the mirliton dressing, one spoon at a time, until the eggs are heated through. Fold the egg mixture back into the dressing and blend well.

11. Transfer the mirliton dressing to a shallow pan (sheet pan) and bake at 350 degrees until brown and crusty on top, 35-40 minutes.



Creole Dirty Rice

From: Chef Emeril Lagasse

Makes: about 3 cups, serves 4. It is served at Emeril’s Delmonico restaurant with pork cheeks.

Ingredients:

1 tbl. vegetable oil
1 tbl. butter
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper
1/4 lb. ground pork
1/4 lb. chicken livers, puréed
2 bay leaves
1 tbl. finely chopped jalapeño, seeds and membranes removed, if desired
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. cayenne
2 cups cooked long-grain, white rice
1/4 cup beef stock or canned, low-sodium beef broth
Kosher salt and black pepper, to taste
Dash of Tabasco or other Louisiana hot sauce, to taste

Directions:

1. In a large skillet, heat the oil over medium-high heat. When hot, add the butter, onion, and bell pepper; sauté vegetables until tender and lightly caramelized, about 4 to 6 minutes.

2. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver purée, bay leaves, jalapeño, salt, coriander, cumin and cayenne. Cook until spices are fragrant and liver is cooked through, 2 to 3 minutes.

3. Add the rice and beef stock; continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Add kosher salt and pepper, if necessary. Finish with hot sauce, to taste.

*** For part one of the food conference - 3 Oyster Recipes: Awesome Louisiana Food From National Food Conference

*** Thanks for visiting, everyone, come back often and eat well!