Local Seafood to Remain on Menu Despite the ongoing oil spill in the Gulf of Mexico, Chef Anthony Spizale says he remains committed to serving Louisiana seafood. “The seafood going to market is safe. So, we are going to keep buying it as long as it is available,” he said. Gulf seafood undergoes extensive testing by a number of state and federal agencies to ensure the products being sold remain safe for the consumer. Click here for more information. The only changes to the menu will be in the type of seafood offered. “We will serve what the fishermen bring in whether it is crab or drum or shrimp,” he said. “Not only will we continue to give our guests the most flavorful seafood out there, we will also continue to support our local industry. It is a win for us either way.” Michael Juan takes over Reins as Restaurant Manager Join us in welcoming Restaurant Manager Michael Juan. Michael has more than 25 years of restaurant management background and has been recognized by New Orleans CityBusiness’ Culinary Connoisser for his work as Maitre D’ and Sommelier. You’ll be certain to run into him next time you are at the Rib Room. In fact, he’ll probably stop at your table to make sure you are enjoying your meal. Guests at the Sips Vodka Dinner Treated to Special Viewing of Saints Superbowl Ring Don’t miss our new lunch special as part of COOLinary New Orleans, A Celebration of Dining in America’s Most Delicious City! Feast on the Chef Spizale Caesar Salad, Black Skillet Roasted Louisiana Catfish with Creole Tomatoes and Jazzmen Rice “Calas” and Mini Abita Root Beer Float with Kleinpeter Vanilla Ice Cream for $20! (Exclusive of tax and gratuity.)

July 2010 Catch a Great Time at August Sips in the City Dinner The Rib Room, TABASCO® Sauce and Abita Beer are heating things up to benefit YLC Thursday, July 15, 7 p.m. Chef Anthony will be transforming summer staples into a five-course gourmet dinner perfectly paired with a variety of Abita Beer flavors. Get a sneak peek with his recipe for Chef’s Fashionable Wit. For reservations and details, click here. Entertainment in the Rib Room Join us every Friday and Saturday from 8pm-11pm for the YaDonna West Jazz Combo.

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Mark your calendar for Sips in the City dinners, and sign up for email notifications of events. September 16 October 8 October 21 November 4 November 18

Jazzmen Rice/Southern Eagle Dinner

Thursday, September 16th ~ 7 pm

Beer Cocktail
made with Bottle Tree Brewing Company Belgian Blonde

Wild Caught Gulf of Mexico Shrimp
With “Donuts and Gravy”
Bayou Teche LA 31 Biere Pale

Beer-Braised Collard Greens
House made boudin, garlic and herbs
Heiner Brau, Covington Brew House Bayou Bock

Rice ‘n Beans
Jazzmen Rice, Heirloom Beans and Pork Belly
Bayou Teche LA 31 Boucanèe

Creamy and Crispy Duo
Chilled Vanilla Rice Pudding and Praline Pecan Rice Krispie Treat
Lazy Magnolia Southern Pecan

$65.00 per person

Validated parking

A portion of the proceeds will benefit the Young Leadership Council

To make your reservations today click here , then enter 9/16/2010, 7pm and your party size.

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Combine flour, Cajun seasoning in a large bowl. Remove tips from chicken wings and discard; cut remaining wings in half. Place chicken pieces one at a time in flour mixture to coat well. Heat 2 inches of oil in a deep skillet to 350°F. Fry chicken in batches until crisp and golden brown, turning occasionally, about 12 to 15 minutes. Drain chicken on a parchment-lined baking sheet and keep warm in oven. Melt butter in a small saucepan and stir in honey and Tabasco Sauce and Cane Vinegar. Place warm wings in a large bowl and drizzle with butter mixture; toss to coat and serve immediately.

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Place shrimp in food processor and process on high speed for 1 minute; slowly add whipping cream. Remove shrimp mouseline from processor and place in a stainless mixing bowl. Add crabmeat and fresh herbs, shallots and garlic, season with salt and pepper and toss lightly together till well mixed. Add some fine bread crumbs and mix again lightly.

Patty the crab cake in 5 0z. portions and place in refrigerator to chill for 2 hours. Remove and dredge each one lightly on both sides with the remaining bread crumbs. In a silver stone pan place 4 oz clarified butter and heat over medium high heat. Sauté crab cakes till golden brown on one side; turn and place pan in 350 degree oven for 5 minutes.

Buttered Popcorn Purée:

1/3 cup popcorn kernels
½ cup 2% milk
½ cup heavy whipping cream
4 oz parmesan rind
1 lb. unsalted butter
1 1/2 tsp salt

Use the kernels to make popcorn, and discard any kernels that do not pop. Bring milk, cream, and parmesan rind to a simmer over medium heat.  Remove from heat, stir in popcorn, cover, and let sit for 20 minutes; remove rind. Puree popcorn using blender. Strain back into saucepan, and return heat to medium.  When hot, add butter, 1 tablespoon at a time, whisking constantly, until thick. Add salt to taste.

Green Tomato Jam:

1 shallot, thinly sliced
1 jalapeno pepper, small diced
2 oz garlic, chopped
1 oz olive oil
6 oz cane vinegar
6 large green tomatoes, peeled and seeded
2 oz cinnamon
½ box light brown sugar
1 tbs. cayenne pepper
6 oz honey

Sweat shallots, jalapeno and garlic in olive oil. Add vinegar and cinnamon and reduce by 2/3. Add chopped tomato, brown sugar, and cayenne. Bring to a rapid simmer. Reduce heat and continue to simmer for about one hour, until desired consistency is achieved. Finish with honey.

To serve, add a 2 oz ladle of the popcorn purée in the center of a warm plate. Place the crab cake in the middle of the sauce, make a small quenelle of the tomato jam, and place on the crawfish cake. Garnish with popcorn, shoots and flowers.

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Put the flour in a shallow pan and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs, 2 oz each of the chives, parsley and garlic with 3 tablespoons of water to make an egg wash. Heat 6 oz of clarified butter over medium-high flame in a large skillet. Dredge both sides of the fish and shrimp in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the seafood and sauté for 2 minutes on each side until golden, turning once. Remove the seafood to a large platter in a single layer to keep warm.

Meunière Sauce

1 cup white wine
½ cup lemon juice
¾ cup veal demi glaze
4 tbsp chopped shallots
1 tbsp heavy whipping cream
1 lb. butter (4 sticks) cut into 8 cubes

Put the wine, demi glaze and shallots in a sauce pot and reduce the mixture over moderate heat until liquid is completely gone and only the shallots remain.  Add the cream and combine with the shallot mixture.  With a wire whisk add the butter 1 cube at a time, beating constantly until all the butter is absorbed into the sauce.  Strain through a fine strainer into a clean saucepot, pressing the shallots to extract their flavors.  Finish the sauce with lemon juice.

Crab Reduction

2 tbsp butter
2 shallots, very finely sliced
1 carrot, finely chopped
1 lb gumbo crabs
2 tbsp Cognac
1/2 cup white wine
1-1/2 cups fish stock
1 bay leaf
1 sprig thyme
2 tsp tomato purée
Pinch paprika
Pinch cayenne pepper
½ cups heavy cream
Salt and pepper

Heat 2 tablespoons of the butter over low heat. Sauté the shallots and carrot for two minutes. Add gumbo crabs, turn up the heat, and cook until they turn bright red, about three minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to the boil, and reduce to a simmer. Add the bay leaf, thyme, tomato paste, paprika, and cayenne, and cook ½ hour.

Stir in the cream and cook 10 minutes. Strain through a fine strainer into a clean saucepot, pressing the crabs to extract their flavors with a wooden spoon.   Bring sauce back to boil in a saucepan, reducing to sauce consistency.

To serve: Combine the two sauces together and puree with a hand held emulsion blender for 2 minutes to add some air into the sauce, which will make the crab emulsion sauce.  Sauté the crab meat in the clarified butter with 2 oz of chives, parsley and garlic. Add the sautéed crabmeat into the sauce. On the center of a large dinner plate, place the drum fillet, then the sautéed shrimp.  Add the remaining garlic and parsley to the crab emulsion, spoon on top of the seafood, and garnish with micro greens and flower.

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April 2, 2010 YaDonna West accompanied by Victor Atkins on Piano *8pm to 11pm*
April 3, 2010 YaDonna West accompanied by Mike Lemmler on Piano *8pm to 11pm*
April 9 & 10, 2010 YaDonna West accompanied by Victor Atkins on Piano *8pm to 11pm*
April 16 & 17, 2010 YaDonna West accompanied by Victor Atkins on Piano *8pm to 11pm*
April 23 & 24, 2010 YaDonna West accompanied by Victor Atkins on Piano *8pm to 11pm*
April 30, 2010 YaDonna West accompanied by Victor Atkins on Piano *8pm to 11pm*
May 1, 2010 YaDonna West accompanied by Victor Atkins on Piano *8pm to 11pm*

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The March 18th Sips in the City is an Italian themed dinner that will pair Italian specialties with wine from the Southern region of Italy. Chef Anthony Spizale is looking forward to sharing his rich Italian heritage in the menu. In fact, the Braciole he will be serving is a recipe from his Sicilian grandmother, Josephine Ferrara. See the full menu here.

Proceeds from the Italian dinner and wine pairing will be dedicated to Café Reconcile, which serves as the primary training ground for students seeking to acquire skills in the food service industry. The Rib Room has supported the effort by accepting Café Reconcile interns over the last year, ultimately bringing four of them on staff full-time.

Keep an eye out for the April Sips in the City, featuring menu items that complement full-bodied scotches such as Balvenie and Glenfiddich

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