– a co llecti on of L ouisiana r ec ipe s –
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The Louisiana Seafood Cook-Off is always a showcase of many of our state’s finest chefs competing for the title of King or Queen of Louisiana Seafood. We took this important event virtual in the fall, due to safety reasons, and more than 500,000 viewers were able to watch Louisiana chefs cook seafood meals that could be made at home, using everyday grocery store ingredients. I was thrilled to crown our 2020 King Chef Robert Vasquez of PePe’s Sonoran Cuisine in Covington. This is a great reminder to all of us-whether you dine out, order to go, or shop locally-make sure to always ask for Louisiana seafood! – Lieutenant Governor Billy Nungesser
Red Snapper, Crawfish Sofrito CHEF ROBERT VASQUEZ
Louisiana Red Snapper • • • •
In a sauté pan add OIL and heat over medium heat. Dust both sides of SNAPPER evenly with SEASONING. Sear SNAPPER skin side down for 4 minutes. Turn and sear flesh side down for five minutes.
Red Snapper Filet (6oz) 4 ea Canola Oil Kosher Salt Course Black Pepper
2 Tbsp ¼ tsp ¼ tsp
Crawfish Tails, clean Yellow Peppers, diced Poblano Pepper, diced White Onion, diced Roma Tomato, diced Garlic Clove, chopped Kosher Salt Canola Oil
5oz 2 ea 1 ea 1 small 3 ea 2 ea 1 tsp ¼ cup
Canola Oil Yellow Onion, diced Carrots, sliced Garlic Clove, whole Thyme Bay Leaf Black Pepper White Wine Lemon Juice Red Wine Vinegar Heavy Cream Butter, cubed Kosher Salt
1 Tbsp 1 oz 2 oz 2 ea 1 sprig 2 ea ¼ tsp ¼ cup 1 Tbsp 1 tsp ¼ cup 12 oz 1 tsp
Turnips Marscapone Cheese Kosher Salt
3 ea 3 oz pinch
Crawfish Sofrito • • • • • • •
Add CANOLA OIL to sauce pan. Heat on medium heat. Add all DICED VEGETABLES and CHOPPED GARLIC. Braise for 10 minutes, stirring frequently until gold brown. Finish with SALT. Remove pan from heat. Add CRAWFISH TAILS. Stir mixture evenly.
Butter Sauce • • • • • •
Add CANOLA OIL to sauce pot. Heat over medium heat. Add ONION, CARROTS, GARLIC, THYME, BAY LEAF, and BLACK PEPPER. Cook for three minutes, stirring frequently. Add WHITE WINE, LEMON JUICE, RED WINE VINEGAR, and HEAVY CREAM. Continue to cook until liquid is reduced by half. Lower heat. Slowly incorporate SOFT BUTTER, whisking evenly until all BUTTER is added. Pour sauce through a fine sieve into a bowl or sauce pot. Keep warm.
Turnip Puree • • • • •
Dice TURNIPS to ¼” cubes. Place TURNIPS in a steamer and cook for 12 minutes or until soft in the center. Place hot TURNIPS into mixing bowl. Add MARSCAPONE and SALT. Whisk all ingredients until a smooth, mash texture.
Grocery List Louisiana Red Snapper Canola Oil Coarse Black Pepper Red Wine Vinegar Butter (unsalted) Bay Leaf
Louisiana Crawfish Tails Kosher Salt White Wine Heavy Cream Thyme Lemon
Yellow Peppers Poblano Pepper Yellow Onion Roma Tomato Garlic Cloves Carrots
Pan Roasted Redfish Mango & Crab Chutney, Crispy Jasmine Rice and Caribbean Curry Sauce EXECUTIVE CHEF CHRIS VAZQUEZ
M
Pan Roasted Redfish Ingredients: 4 each 2 tablespoons 4 ounces
E
Redfish Fillets (5 to 7 ounce) Creole Seasoning Avocado Oil
I 2 ½ ½ 1 ¼ 1 1 1 1 ½ ½
P • • • • • •
Procedure: • Heat one large skillet over medium-high heat. • While the pan is heating, pat the redfish fillets dry with a paper towel. • Season the fish on both sides. • Add the avocado oil to the hot skillet and heat until shimmering. • Gently place two fillets in the skillet, skin side down, and light press the top with a fish spatula to ensure all of the fillet touches the hot skillet. • Turn down flame to medium heat, cook until the fillet starts to caramelize, about 4 minutes. • Carefully flip the fish and cook the flesh side until the fish is fully cooked, about 2 more minutes. • Transfer to plate to rest before serving. • Then repeat these steps and cook the other two fish fillets Chef Tip: Don’t overcrowd a pan. The skillet will lose its heat and will not caramelize the fish as desired. Plate Up: Place a ½ cup of crispy rice in center of a bowl. Then add 2 ounces of curry sauce around the rice. Place one redfish fillet on top of the rice. Finish by topping the fish with 2 tablespoons of mango and crab chutney. Serve immediately.
Crispy Jasmine Rice Ingredients: 2 tablespoons 2 cups ½ cup 2 teaspoon
Avocado Oil Cooked Day-Old Jasmine Rice Toasted Coconut Lime Zest
Procedure: • In a mixing bowl, combine oil and Jasmine rice. • Heat a skillet over medium heat. • When the pan is hot, spread the rice out in a single, even layer. For the crispiest bits, spread the rice out to cover the maximum surface area. • Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes. • Place toasted coconut on top of the rice, then break the rice up into bite-size bits as you stir. • Taste the rice and if it is very dry, you can add a splash water or lime juice. Stir in lime zest. • Yields 2.5 cups Chef Tip: Use rice that is a day old. When the rice sits in the fridge for a day, it dries out, making it perfect for crispy rice because it will hold its shape rather than turning soggy in the hot pan. Chef Tip: Coat rice with oil, coat each grain, before it goes into the sauté pan. This will protect it from the heat of the pan and allow it to crisp without burning. Chef Tip: Avocado Oil – Is a great cooking oil. It’s very healthy, it can be used at temperatures up to 500˚ F. It is perfect for stir-fry or frying and has a fresh, mild flavor.
Pan Roasted Redfish Mango & Crab Chutney, Crispy Jasmine Rice and Caribbean Curry Sauce EXECUTIVE CHEF CHRIS VAZQUEZ
Mango & Crab Chutney Ingredients: 2 cups ½ cup ½ cup 1 tsp ¼ teaspoon 1/8 teaspoon 1 tablespoon 1 tablespoon 1 cup ½ cup ½ cup
Mango, diced Red Onion, finely diced Jalapeno, finely diced Ginger, finely minced Salt Red Pepper Flakes Mint, chiffonade Cilantro, chiffonade Jumbo Lump Crab, picked Unseasoned Rice Wine Vinegar Granulated Sugar
Procedure: • In a small saucepan, combine ginger, salt, red pepper flakes, unseasoned rice wine vinegar and sugar. • Bring to boil, then pour over diced red onion and jalapeno. • Let cool. • Combine cooled mix with mango, mint, cilantro, and jumbo lump crab. • Serve immediately. The chutney can be refrigerated up to 2 days. • Yields: 5 cups
Caribbean Curry Sauce Ingredients: ¼ cup ¼ cup ¼ cup ¼ cup 1 tablespoon 2 cans 1 tablespoon 1 tablespoon ¼ cup 2 tablespoons ½ cup 1 cup ½ cup To taste
Canola Oil Garlic, chopped Shallots, chopped Ginger, chopped Chili Flakes Coconut Milk Tamari Soy Crystal Hot Sauce Rice Wine Vinegar Caribbean Curry Light Brown Sugar Crab Stock Cold Butter, cut into tablespoons Salt and Black Pepper
Procedure: • In a 2-quart heavy saucepan, heat the canola oil over medium heat and cook garlic, shallots, ginger, chili flakes, stirring frequently until the vegetables have softened, 4 to 5 minutes. • Add liquids, to the saucepan, and gently simmer stirring frequently, until reduced to 2 cups, 8 to 12 minutes. • Strain the sauce into blender, turn blender to medium speed and add cold butter into the sauce one tablespoon at a time. Blend until all of the butter is incorporated and the sauce is smooth. • Season with salt and pepper to taste. • Serve immediately. • Can be refrigerated for up to 4 days. • Yields: 3 cups
Linguini & Shrimp Pasta, Blackened Shrimp, Crab Cake CHEF AMY SINS
Menu Notes & Suggestions Please have recipes printed prior to class. We also recommend having the ingredients pre-measured and organized if possible. 1. Shrimp- The recipe calls for shrimp. We recommend jumbo shrimp or large shrimp if possible. Possible substitutions include chicken, fish (drum, snapper, catfish), crabmeat or mushrooms for vegetarians. 2. Bucatini & Sauce- The recipe can easily be varied based on ingredients. Recommended ingredients are in the recipe attached. Some variations include adding peppers, onions, artichoke hearts, squash, eggplant, spinach or other greens & capers. Pasta may be substituted with zucchini noodles. 3. Crabcakes- variations can be made. The addition of preserved lemon, artichokes and capers enhance the flavor and highlight the Sicilian flavors in Creole cuisine.
Bucatini & Shrimp Pasta Ingredients: 6 oz 6 cloves 3 tbsp 1/2 cup 1/4 tsp 1/4 cup 1/4 tsp 4 cups 1 1/2 lbs 1/2 1 cup
butter -- unsalted garlic -- minced lemon juice -- freshly squeezed shallots or onion -- finely chopped or minced lemon zest – grated (or preserved lemon) arugula or parsley -- minced Kosher salt red pepper flakes pasta – bucatini, capellini or linguini cooked shrimp -- size 9/12 peeled & deveined* dry white wine -- optional Parmesan cheese -- grated pasta water -- reserved water from cooked pasta olive oil -- as needed
In a large pan cook butter over medium heat until frothy, add in shallots and cook until toasted. Add in garlic. Add lemon juice, lemon zest and arugula. Taste and season with salt and red pepper flakes. Add cooked pasta and cooked shrimp* and toss. Add wine to pan to add moisture, which is optional. Serve topped with Parmesan cheese. *Shrimp may be grilled, blackened or poached for this application *Other optional ingredients- grape tomatoes, artichoke hearts, capers
Linguini & Shrimp Pasta, Blackened Shrimp, Crab Cake CHEF AMY SINS
Blackened Shrimp Ingredients: 2 lbs 1/2 cup 1 tsp 1 tsp 1 tsp 1 tsp 1/2 tsp 1/2 tsp 1/2 tsp
large fresh raw shrimp -- peeled & deveined unsalted butter -- melted dry thyme leaves cayenne pepper ground black pepper kosher salt onion powder garlic powder smoked paprika
Rinse shrimp with cold running water and pat dry. Your seasonings will stick better and you will get a better blackening if your shrimp are dry and slightly tacky to the touch. In a small mixing bowl, combine all spices and whisk to combine- adjust seasoning to your taste. Coat shrimp in seasonings, get both sides and cover surface but do not apply too thick. If skillet blackening, pre-heat a large cast iron skillet over medium heat. Add half the melted butter, and allow to brown slightly. Add half of the shrimp and allow to cook on one side for 3 minutes before turning and browning other side. Transfer to a warm dish to keep while using remaining butter to complete the next batch. If oven blackening, preheat oven to 375˚F, arrange shrimp on a wire rack above a cookie sheet. Brush both sides of shrimp with melted butter. Bake no longer than 7 minutes. Serve immediately.
Crab Cake Ingredients: 1lb 2 ¼ 1 tbs ½ tsp ½ tsp ½ tsp ½ tsp 1/8 cup ¼ cup
jumbo lump crab egg whites cup mayo mustard (Dijon or Creole) blackened seafood seasoning crab boil, liquid garlic powder black pepper Salt to taste. Juice of 1 lemon chopped green onions panko
Procedure: Drain & pick crab. Whisk together egg whites, mayo, mustard, lemon juice, crab boil and all the dry seasonings. Fold in crab and green onion, add panko. Set in refrigerator for 20 minutes. Shape crab cakes and gently coat in panko/andouille crust. 2 ½ cup 1 ½ cup
panko toasted and dried andouille/tasso/bacon crumbs
In a food processor blend panko and toasted crumbs.
Grilled shrimp tartine with a sambal lime cream
JUSTIN COMPANATION – PARISH RESTAURANT
Ingredients: shrimp tartine sambal lime butter sauce coriander vinaigrette crispy shallots cilantro green onion
Cut 1/2 inch slices of sourdough bread brush with melted butter and grill till golden brown. Coat shrimp in a light drizzle of olive oil and dust with salt and pepper then grill till shrimp is cooked through. Place shrimp on top of toast (3-5 shrimp) then ladle cream sauce over shrimp (2-3 oz.) Add a few dollops of vinaigrette then top with crispy shallots and cilantro.
Ingredients: sambal lime butter sauce 1/4 cup sambal 1 cup cream 2 oz lime juice reduce by half 1# butter salt and pepper
Put sambal lime juice and cream into the sauce pan and reduce by 1/2 -3/4, then add butter a spoonful at a time while whisking. Add salt and pepper to taste.
Ingredients: coriander vinaigrette 15 g coriander 130 g champagne vin 44 g shallot 0.5 g xanthan 1 bunch cilantro 10 g garlic 447 g blended oil
Blend together all ingredients except oil, minced shallot, and chopped cilantro. Slowly add oil till smooth vinaigrette is emulsified together. Then fold in shallots and cilantro.
Crab Fat Caesar Salad with Fried Softshell Crab and Shrimp Toast Croutons LOGAN BOUDREAUX - CINCLARE
Crab Fat Caesar Salad
Ingredients: 2 large egg yolks, room temperature ½ cup cup extra virgin olive oil ½ tsp black pepper, freshly cracked 1 tsp minced anchovy filets 1 tsp minced garlic 2 tsp Dijon mustard 1 tbs grated Parmesan Reggiano 1 tbs Pecorino Romano 1 tbs sherry vinegar Dash Worcestershire Sauce 1 lemon juiced 2 tbs crab roe minced 4 heads little gem lettuce or 2 heads romaine, chopped Extra Pecorino and Parmesan for garnish Cured Egg Yolk for garnish In a wooden bowl, combine black pepper, minced anchovy filets, garlic, crab fat, and Dijon mustard. With two forks, crush ingredients together into a paste to meld flavors together. Add egg yolks and continue to crush and stir ingredients until emulsified or homogenized. Add sherry vinegar, lemon, Worcestershire, Parmesan Reggiano, and Pecorino Romano, and stir. Stream in olive oil slowly while stirring with forks to emulsify. Slowly streaming oil while stirring is key to creating an emulsified dressing. Dip leaves of lettuce into dressing or toss cut greens to serve. Grate extra cheese and cured egg yolk over salad for presenting.
Fried Softshell Crab Lumps Ingredients: 2 1 cup 1 1 cup ½ cup 2 cups 1 cup ¼ cup ½ tsp
jumbo softshell crabs all-purpose flour whole large egg milk water panko bread crumbs ground fine corn flour Parmesan Reggiano kosher salt
Dry crab well. Combine corn flour, panko, salt, and parmesan. Whisk to combine one large egg, milk, and water. Dredge crab pieces in flour, then egg mixture, and finally panko bread crumb mixture. Flash fry crabs in deep fryer set to 350 degrees for 2-3 minutes or until golden brown.
Shrimp Toast Croutons
Ingredients: 4 slices white bread 2 cups peeled and deveined shrimp ½ tsp salt 1 tsp minced garlic 1 tbs Louisiana hot sauce Tuxedo sesame seeds (white and black) In a food processor, combine shrimp, salt, garlic, and hot sauce. Pulse mixture until a smooth paste forms. Spread mixture generously over slices of white bread until all shrimp paste is used. Top bread slices with sesame seeds and deep fry at 350 degrees, flipping slices often, until golden brown, 3-4 minutes. Cut into portions and garnish salad.
Chef Hacks 1. Showing “tableside” Caesar dressing/Using a wooden bowl in this recipe helps with the crushing of ingredients as well as provides a wooden surface that does not react with acidic ingredients, for example, metal mixing bowl, which can change ingredients flavors slightly. 2. Showing how to clean a softshell crab/allowing the crab to drain and drying it well before frying to insure no popping of hot oil 3. Place plates in refrigerator prior to serving salad to preserve the coolness of a salad 4. Cleaning but also drying greens insures dressing will stick to leaves and not fall off due to moisture.
Grits and Grillades de Mer
DEVAN GIDDIX - DICKIE BRENNAN’S BOURBON HOUSE
A Twist on Two Louisiana Brunch Classics Mixed into One Dish Shrimp Grits
– Serves 5 –
Ingredients: 1 cup stone ground grits 1 ¼ cup shrimp stock 2 cups water ½ tsp salt ¼ tsp fresh ground black pepper 2 sprigs fresh thyme • • • • •
Add grits, stock, water, thyme, salt and pepper to the inner pot. Place the lid on, and set the pressure valve to sealing; cook on manual high pressure for 10 minutes. Allow the pot to naturally release Remove thyme. Stir the grits and use the back of your spoon pressed against the pot to break up any lumps. While grits are cooking, work on your shrimp
1 lb 1 tsp ¼ tsp 6 tbs 4 tbs 3 tbs ¾ cup 3 tbs 3 tbs Juice of • • • • • • • • •
shrimp, peeled (whatever size you want) cut if necessary, into bite size pieces kosher salt baking soda unsalted butter minced garlic creole seasoning heavy cream- or more if you like a looser grit consistency chopped parsley dry white wine 1 lemon
Toss shrimp with salt and baking powder Marinate for 15 mins to an hour in refrigerator Melt butter in saute pan Add garlic and saute till fragrant Add shrimp to pan and season with creole seasoning Once pink and firm deglaze pan with white wine and lemon juice Once lemon juice and wine has evaporated, add the cream to pan and bring to simmer. Mix in chopped parsley Fold shrimp into the cooked grits. Taste and re-season as necessary
Grits and Grillades de Mer
DEVAN GIDDIX - DICKIE BRENNAN’S BOURBON HOUSE
Grillade Gravy
Ingredients: 2 tbs cooking oil, or bacon fat, or butter 1 large red bell pepper- diced small 3 ribs of celery- diced small ½ large yellow onion- diced small ½ large red onion- diced small 2 garlic cloves- minced 1 small jalapeno- diced small 1 ripe tomato- diced small ½ cup all purpose flour 7 tbs vegetable oil 2 tbs tomato paste 1 lemon- zested and juiced • • • • • • •
Heat the oil, fat or butter in a skillet over medium-high heat until hot but not smoking Saute the onions in the skillet until soft and translucent. Add the peppers and celery and saute until soft. Add the tomatoes and garlic and saute for about 4-5 minutes, scraping up any browned bits in the skillet. Transfer the vegetables to a bowl. In another skillet melt the 7 tablespoons of oil over medium heat. Add the 1/2 cup flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Whisk in the tomato paste and cook for another 3-4 mins. Add the chicken and shrimp stock, Worcestershire sauce and tabasco, whisking continually until the mixture is smooth and thickened. Add the vegetables and crabmeat to the skillet and add the Creole Seasoning, lemon zest, juice, bourbon, wine, and bay leaves. Bring to a simmer Stir in the parsley and simmer for another 5 minutes. Add salt and pepper and creole to taste. Remove the bay leaves. Add water if you like a thinner gravy Add the Cherry tomatoes to the sauce and keep warm
10 6 tbs 2 tbs 1 tbs 4 tbs 2 3 cups 1 5 • • • • • • • •
2 cups chicken stock 2 cups shrimp stock 2 tsp Worcestershire sauce 4 tsp chipotle tabasco 2 tsp bourbon 3 oz white wine 3 bay leaves 2 tbs fresh parsley, chopped Louisiana blue crab clawmeat picked of all shells 4 oz Creole seasoning (or more to taste) 1 tbs Salt- to taste, Pepper- to taste 20 cherry tomatoes, peeled
Fresh Louisiana Caught Speckled Trout fillets (or similar delicate, flaky mild Louisiana caught fish) 3 oz a piece Creole Seasoning kosher salt fresh ground black pepper vegetable oil eggs whisked with couple splashes of water to make egg wash fish fry bunch scallions sliced thin eggs poached
Combine the seasoning mix ingredients in a small bowl. Season each side of each fillet evenly with the seasoning mix. Place the vegetable oil in a skillet over high heat just until the oil just begins to smoke, about 3 minutes. Dip the fillets into the egg wash and then into the fish fry Place the fillets in the pan, and cook, turning once, until they are just cooked through, about 2 minutes per side. The fillets are done when they are crispy and toothpick goes through with ease. In serving bowl spoon the grits. Ladle a small amount of sauce on top of grits Shingle two fish fillets on top of grits Ladle more sauce to cover filets and garnish heavily with green onions and a poached egg
Panko-Parmesan Crusted Grouper
DOMINIQUE SCHEXNAYDER – DOMINIQUE’S WINE BISTRO
Panko-Parmesan Crusted Grouper SERVES 5 Ingredients: 5- 6oz 1 cup 1 cup 1 tbs ½ cup + 1 tbs 1 cup 2 tbs 2 1 1 1 tsp Salt Pepper Oil • • • • • • • • • •
portions of Grouper Finely Grated Parmesan Cheese Panko Bread Crumbs Lemon Juice white wine Cold Butter, Cubed Pesto Orzo Pasta, Cooked Zucchini, Chopped Squash, Chopped Chopped Garlic
Preheat oven to 400 degrees. Mix panko and Parmesan in a flat dish. Season each piece of fish with salt and pepper. Dredge each piece of fish in panko mixture, pressing firmly to ensure breading sticks. Heat medium saucepan, add oil. Sear fish until golden brown, about 3 minutes each side. Bake for 8 Minutes. Heat an additional saucepan with oil. Add garlic and sauté for 1 minute. Deglaze with 1 tablespoon white wine. Add zucchini and squash. Sauté 3 minutes until softens. Add orzo and season with salt and pepper. In a small saucepot, reduce lemon and white wine until almost dry. Stir in cold butter, whisking constantly until melted. Stir in pesto. Season with salt and pepper to taste. Plate ½ cup orzo mixture, top with fish; finish with the pesto beurre blanc. Enjoy!
Redfish en Papillote Served with Sweet Corn and Local Pea Succotash; topped with Parsley & Spinach Pesto
Redfish en Papillote
Pan seared Redfish, served on top of local pea succotash; finished with parsley & spinach pesto (GF). This is a light and easy dish you can prepare ahead of time and still make yourself a prepared meal. Let’s begin… To prepare the Sweet Corn & Local Pea Succotash you will need: Ingredients: 2 ears of corn, boiled, kernels removed 2 Whole tomatoes cut into large diced pieces (seeds removed) 1 cup cooked peas ½ Red onion cut into ½ inch slices 1 ½ tbs minced shallots 1 tbs minced garlic 3 tbs EVOO 1 ½ cup ground andouille 1 tbs red wine vinegar 1 ½ tbs parsley 1 ½ tbs chives ¼ tbs dill 1 tbs unsalted butter Yields 4 – 6 oz portions Directions: 1. Add 1 TBSP butter to sauté pan with EVOO 2. Add shallots, garlic, and ground andouille 3. Add sliced red onion, peas, corn and tomato to pan 4. Finish with red wine vinegar 5. Dress with fresh herbs (adjust seasoning if needed)
CHEF ANTHONY FELAN
To prepare the Parsley and Spinach Pesto you will need: Ingredients: ¼ cup hulled sunflower seeds 1 whole garlic clove 2 cups parsley (washed and dried) 4 cups fresh spinach ½ tbs lemon juice ¼ cup EVOO Salt & Pepper Yields ¾ cup Pesto Directions: 1. Pre-toast sunflower seeds 2. Using a food processor – add all ingredients and pulse to make a paste 3. Set aside in chilled bowl To prepare the Redfish en Papillote you will need: four (4) six (6) ounce portions of Redfish (scaled and cleaned) 8 sprigs Thyme 1 Lemon 4 Cloves of fresh garlic 4 tbs melted butter Salt and pepper 4 pieces 16x20 parchment paper Yields 4 – 6 oz portions
Directions: 1. Preheat oven to 450* 2. Cut parchment paper by folding in half. Using scissors, cut ½ heart shape When unfolded it will be the shape of a heart 3. Pre-butter your parchment paper with melted butter 4. Place a ½ cup premade – local pea succotash in the center of the paper 5. Place one portion Redfish filet on top of succotash 6. Top with 1 slice of lemon and 2 sprigs of thyme 7. Start folding and overlapping edges of paper to make a seat around the fish 8. Place on sheet pan and bake @ 450* for 8-10 minutes 9. Cut bag open and finish with Parsley & Spinach Pesto 10. Pairs well with Chardonnay, good friends and family
Jumbo Shrimp and Lump Crab Carbonara with Homemade Lemon Pasta CHEF BEN FIDELAK
If you are using a pasta maker, set the pasta maker to its lowest setting. Run the dough through the pasta maker on this setting until there is little resistance. Continue working up the pasta maker thickness settings until your desired thickness is reached, anywhere from 1/8th to 1/16th inch. • If you are rolling by hand, continue to roll the dough out with your rolling pin until it reaches a thickness of 1/8th to 1/16th inch. Dust the pasta sheets with flour and allow them to rest for about 30 minutes. The sheets can either be cut by hand or with the attachment of a pasta maker. • If you are cutting the pasta by hand, fold the sheet over on itself a few times and cut to your desired width. • If you are using the pasta maker attachment, run the pasta through the attachment just like you did during rolling. Toss the freshly cut pasta with semolina flour and place on a semolina-dusted workspace or baking sheet. Rest the pasta for 15 minutes. Before you cook the pasta, generously salt the pot of boiling water. The general rule is 2 tablespoons salt for every 4 cups of water. The water should taste salty like the ocean. To cook the pasta, add the pasta, working large handfuls at a time, to the pot of boiling water. Stir the pasta in the first minute to prevent sticking. Cook an additional 2-3 minutes until the pasta is tender but still chewy. Remove the pasta from the pot with a slotted spoon or mesh colander. •
1. 9. 2. 10.
– Serves 4-16 –
Lemon Pasta Dough
Ingredients: 1 ¼ cups “00” flour ½ cup durum (semolina) flour 1 ½ tsp salt 9 large egg yolks 2 tbs extra virgin olive 2 tbs water Zest of one lemon Instructions: 1. On a flat work surface, combine the flours and salt and form it into a mound. Create a deep well in the center. 2. In a small bowl, add the egg yolks, olive oil, lemon zest and water. Whisk until combined. 3. Pour the wet ingredients into the well in the flour. Make sure the well is deep enough to hold all of the wet ingredients with at least ¼ inches of flour up the sides. This will make sure your egg mixture doesn’t pour out of the sides of your flour well. 4. With your fingers, start incorporating flour into the egg mixture. Slowly start pulling in more flour from the sides of the well. Continue pulling in flour until the dough starts to hold together into a floury mass. • If the ball is too dry – won’t hold together in a mass – add water 1 tablespoon at a time until a ball can be formed. 5. 1. Knead the dough for 8-10 minutes. • Plant your feet and use the heel of your hand to push the dough in a downward motion. Turn the ball about 45 degrees after each kneading motion. • If the dough feels wet or sticky, dust with flour and continue kneading. • If the dough still feels dry after 2 minutes of kneading, wet your hands and continue kneading. 6. 1. Once the dough is kneaded, rest the dough for 30 minutes – 2 hours. To do so, wrap the dough ball in plastic cling wrap and leave on the counter. • If you want to use the dough the next day, you can leave it wrapped in the fridge overnight. However, be warned that resting overnight will likely lead to some discoloration. 7. 1. Before you roll out the dough, put a large pot of water on high heat. 8. 2. After resting the dough, cut the dough ball into 4 even pieces. While you work, cover the dough in a kitchen towel to prevent drying. Working one-at-a-time, shape the piece into a ball and place in the center of your workspace. Push the ball down until the surface is flat. Using a rolling pin or unopened wine bottle, roll the dough out until it is about ½ inch thick. At this point, you can either use a pasta maker or roll by hand.
1. 11. 2. 12. 3. 13.
For the Sauce Ingredients: ¼ lb Thick Cut Bacon, diced 1 ½ lbs 8/12 count Shrimp, peeled and deveined (or any size you prefer) 1 lb Lump Crab Meat ¼ C Shallots, finely diced ¾ C Heavy Cream 4 T Unsalted Butter ¼ C Grated Parmesan ¼ C Grated Romano 4 Egg Yolks 3 Garlic Cloves, Roasted and minced 3 T Basil Olive Oil 3 T Parsley, Chopped 3 T Reserved Pasta Water Pepper, to taste Tony Chachere’s, to taste
Procedure: 1. Sauté the bacon over medium heat in a large skillet until nearly done. Add shallots and shrimp. Sprinkle with Tony Chachere’s and pepper. 2. Continue cooking until shrimp are pink, firm and curled. Cooking time will depend on the size of your shrimp. Remove from pan and set aside. 3. Add butter and garlic to pan. Sauté for 1 to 2 minutes. 4. Add olive oil and heavy cream. Reduce heat and add cheese. Sprinkle again with Tony’s and pepper. Simmer until melted. 5. Add shrimp mixture and crab meat to sauce. Add cooked pasta and reserved pasta water. Toss lightly. 6. Spoon into bowls and immediately before serving mix in one egg yolk to each bowl. 7. Sprinkle with chopped parsley and enjoy!
Shrimp Ruth & Blackened Alligator Mac and Cheese
Shrimp Ruth
Ingredients: 3-4 tomatoes 20-25 10/15 or 16/20 shrimp 2 tbs oil Seasoned salt to taste on tomatoes Kickin seafood seasoning to cover shrimp ½ to 1 tsp of Italian seasoning 1 to 2 tbs of Parmesan Romano cheese blend with parsley 1 oz bordelaise sauce Directions: • Cut tomatoes into ½ to ¾ inch slices (3-4 slices per plate) • Sprinkle tomatoes with season salt blend • Peal 10/15 or 16/20 shrimp (4-5 shrimp per plate) • sprinkle shrimp with seafood seasoning • take tomatoes and shrimp and cook on flat top • add small amount of oil to flat top and cook the shrimp, turning to make sure shrimp • is cooked on all sides. • while shrimp is cooking, add more oil and cook tomatoes • Once tomatoes are on flat top, you want to sprinkle a generous amount of cheese down the middle of the tomatoes, and then add a small amount of bordelaise sauce over the tomatoes and cheese • Allow the tomatoes to cook and cheese start to melt into the tomatoes without over cooking • Once tomatoes are ready, flip the tomatoes carefully so they do not break and that cheese stays in the middle. Allow the tomatoes to cook for another minute or two without burning cheese or tomatoes • Once finished, remove the tomatoes and shrimp from the flat top and begin plate up. • You will put your tomatoes slices in a single row overlapping each other, place shrimp on top of the tomatoes and again use the bordelaise sauce to garnish over top of the tomatoes and shrimp. • Once that is complete, you will garnish with Italian seasoning
CHEF SCOTT RICCI Blackened Alligator Mac and Cheese
Ingredients: 1 ½ pds ½ -1 pd 1-2 ½ 1 tbs 1 tsp ¼ tsp 2 oz 1 oz
Rotini Pasta alligator diced ½ “ cheddar cheese golden velvet cheese pinched into ¼” pieces parmesan cheese Sambal Oelek Cayenne Pepper of sea sauce crushed croutons
Directions: • Cook pasta in boiling salted water. • Drain through strainer and cool down in a cold-water bath immediately until all the way cold. • Cut alligator into ½” pieces and cover with seafood seasoning. • Add 2 oz of oil to the flat top and cook alligator making sure all sides are blackened and cooked until it reaches an internal temp of 160 degrees. • Allow Alligator to cool all the way down, and then mix all above ingredients in a mixing bowl. • Once all mixed together, you will place the ingredients into a ramekin. • Before baking, you will cover top of mixture with seafood sauce, shredded cheddar and crushed croutons and cook for 10-12 minutes at 500 degrees.
Snap Beans wrapped in wood smoked bacon Ingredients: 1 to 1 ½ pds 8-12 ½ cup 1 tsp ½ tsp 1 tbs
of snap beans slices of bacon butter melted garlic powder black pepper chopped parsley
Directions: • Take beans and cut off ends of beans. • After all beans are cut, get a pot full of water and salt the water nicely. • Once water is boiling, drop in the beans and allow them to boil for 3-5 minutes to blanch the beans. • As soon as the beans are done, drain the beans and put into a ice bath immediately to stop the cooking process. The beans should be a bright green. • Once the beans are cooled off, get a bowl and add butter and garlic and mix together with the beans creating a nice coat on the beans. • Once coated, take 6-10 beans and wrap in piece of smoked bacon from bottom to top. • Once wrapped, sprinkle with black pepper. • Get a sheet pan, spray the pan with cooking spray and place the wrapped beans on the pan and place in oven at 400 degrees and cook for 15-20 minutes or until bacon is fully cooked and crispy. • Take out of oven and garnish with parsley