House Cut Sea Salted Fries
Ingredients
• 6 baking potatoes (Kennebec or similar)
• ½ gallon vegetable or peanut oil
• Sea salt
• Medium size spray bottle with a solution of 50% water and 50% cane vinegar
Directions
Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat till deep-fry thermometer registers 325 degrees F. While the oil is heating, cut the potatoes into uniform 1/4-inch sticks using a knife, mandoline or French fry cutter. Soak the cut raw fries in water for at least one hour; can soak overnight. Soaking releases starch from the potatoes, so the longer they soak, the crisper they become. Dry the potato sticks thoroughly to keep the hot oil from splattering.
Fry the potatoes in batches so the pot isn’t crowded and the oil temperature does not plummet. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags. Add 2 squirts vinegar/ water solution and allow them to cool to room temperature.
Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. Drain on fresh brown paper bags, then place in a serving bowl. Salt the fries while they’re still hot and toss gently to combine. Wrap the fries in a parchment paper cones and stick them in the bottom of mini martini shakers for serving individually.
Chef’s Fashionable Wit
4 dashes Peychaud’s bitters
3 oz fresh orange juice
1 oz Steen’s cane syrup
4 drops orange flower water
4 oz Maker’s Mark Bourbon
Abita Satsuma Beer
Garnish: Half an orange peel
Add all the ingredients, except the beer, to a shaker and fill with ice. Shake and strain into a highball glass filled with fresh crushed ice. Top with beer and garnish with an orange peel.
Louisiana Crab Cake With Buttered Popcorn Puree, Green Tomato Jam
1 lb. jumbo lump crabmeat
16 oz. whipping cream
4 large fresh shrimp, peeled and deveined
4 tsp. fresh parsley, chopped
4 tsp. fresh tarragon, chopped
4 tsp. fresh cut chives
½ cup shallots, small diced
½ tsp. chopped garlic
Fresh black pepper and salt to taste
2 cups fine bread crumbs
4 oz. clarified butter
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.
Sautéed Louisiana Seafood With Fine Herbs and Crab Emulsion
4 4 oz portions puppy drum
8 10/15 count shrimp, butterflied
8 oz jumbo lump crab meat
6 oz meunière sauce
6 oz crab sauce
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
8 oz chopped chives
8 oz chopped parsley
8 oz chopped garlic
8 oz clarified butter
Micro greens for garnish
4 each edible flowers (Johnny Jump Ups)
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 wHTTP/1.1 200 OK
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