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| Crab |
Mardi Gras Favorites
Monday, February 07, 2005
Celebrate Mardi Gras in style with these recipes from Chef John Besh
of Restaurant August in New Orleans:
Mardi Gras Pan Fried Oyster BLT
Serves one
Time: 15 minutes
Ingredients:
6 freshly shucked Louisiana oysters
1 egg white, lightly beaten
2 tsp aioli
1 pinch micro greens
1 sliced brioche, toasted
1/4 cup mixed red, yellow and green grape tomatoes, peeled
1 tsp extra virgin olive oil
1 dash 25-year-old balsamic vinegar
1 pinch minced chive
1/4 cup cornmeal
1/4 cup seasoned flour
1 pinch cayenne
2 pinch celery salt
2 pinch onion powder
2 pinch garlic powder
2 sprigs freshly picked thyme
1 tsp freshly chopped parsley
1/4 cup canola oil
3 slices crispy apple smoked bacon
Salt and pepper to taste
Method:
In a sauté pan heat the canola oil over a medium high flame.
Season the oysters with salt and pepper, dip into the egg whites and
toss into a mixture of seasoned flour, cornmeal, spices and herbs.
Place the oysters into the hot canola oil and allow cooking for about
15 seconds on each side. Season the tomatoes with salt, pepper, vinegar,
chives and extra virgin olive oil. Place the tomatoes over a well-toasted
brioche crouton and place onto a serving plate. Crumble the bacon
over the tomatoes. After cooking the oysters, remove prom the pan
and allow them to drain over some absorbent towels for a moment. Place
the oysters over the tomatoes and top them with a dollop of aioli,
which you in turn cover with a pinch of micro greens or any lettuce
sprout.
To serve:
Garnish the plate with additional chopped chives, chive oil and beet
juice if you please.
This is our version of an “August” Po-Boy.
The Besh Barbecue Shrimp
Serves six
Ingredients:
2 pounds jumbo Louisiana shrimp
3 cups of oyster water
3 cups of Worcestershire sauce
3 cups of shrimp shells
1Tablespoon + 1 teaspoon of black pepper
1 teaspoon Creole seasoning
1/4 teaspoon cloves
1 bay leaf
1 tablespoon lemon juice
1and 1⁄2 cups of heavy cream
1and 1⁄2 cups of butter
2 teaspoons of salt
1 large loaf of bread
Method:
In a heavy bottom saucepan, lightly toast the shrimp shells for five
minutes. Add the Oyster water, Worcestershire sauce, 1 teaspoon of
black pepper, the Creole seasoning, cloves, bay leaf and the lemon
juice. Bring to a simmer and let the liquid reduce by half. In another
large pot sauté the shrimp half way with a little olive oil
and season with the salt and remaining pepper. Add the barbecue base
and heavy cream and let the shrimp finish cooking Stir in the butter
and serve with warm bread. |
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| Fish |
| Oyster |
| Shrimp |
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