Jefferson Recipes

Chargrilled Oysters

24 Oysters, Freshly Shucked (on the half shell)
1lb Salted Butter
2 bunches Green Onions, chopped fine
20 toes Fresh Garlic puree
1 tsp Crushed Red Pepper
3 tbsp Fresh Thyme, chopped fine
3 tbsp Fresh Oregano, chopped fine
2 tbsp Fresh Lemon Juice
1 tbsp Worchestershire Sauce
2 tbsp Creole Seasoning
2 oz White Wine
8 oz Romano Cheese, grated
1 loaf French bread

Sauce: Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over a medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.

In a large mixing bowl (before mixture is completely cool). Add remaining butter and sauce. Blend until butter is folded into the sauce. Final product should be creamy consistency.

Grilling Oysters: Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise. Ladle ½ an ounce of the butter garlic sauce on top of each oyster.

Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Top with a ¼ ounce of grated Romano cheese. Allow cheese to melt.

Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. White still hot, add ½ ounce of butter sauce to the top of each oyster. Serve immediately with warm French bread for dipping.

Serves 4/ Makes 24 oysters.

Courtesy of:
Acme Oyster House
3000 Veterans Memorial Boulevard
Metairie, LA 70002

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Eggplant Crab Cake Andrea

2 lb. Louisiana crabmeat
2 Whole Eggplant
1 White Onion, chopped
2 oz. Garlic, chopped
6 Celery Sticks
1 medium size Leek, chopped
3 ounces White Wine
1 Tbsp. Thyme
1 Tbsp. Marjoram
1 cup Breadcrumbs
1/2 cup Parmesan Cheese
1 Tbsp. Olive Oil
1 tsp. Pepperoncino (red pepper flakes)

Preheat oven to 400°. Cut the eggplant in half, lengthwise. Salt the eggplant and layer in a baking pan. Put in the oven for 30 minutes with one cup of water. Remove the eggplant as it becomes tender.

Heat a skillet on top of the stove and add the onion and garlic. Sauté them until golden brown in color. Add the celery, leeks, herbs, and white wine and mix well. With a spoon remove the meat from the eggplant and mix well with other ingredients in a food processor.

In another skillet add a touch of olive oil, crabmeat, and a touch of white wine and bring to a boil. Add the mixture, salt and pepper to taste and pepperoncino (red pepper flakes). Mix well. Let cool. Add the breadcrumbs, parmesan cheese and roll like a patty (about 4 ounces each). Add a touch of breadcrumbs to both sides. Heat 1 ounce of olive oil in a skillet and sauté the patties on both sides until golden brown. Serve on a plate topped with the remaining crabmeat. Add 2 ounces of meunier sauce and a sprig of green scallion.

Courtesy of:
Andrea's Restaurant
Chef Andrea Apuzzo
3100 19th Street at Ridgelake
Metairie, LA

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Southern Fried Quail and Creole Cane Vinaigrette

4 Semi-Boneless Quail
2 oz. Dried Cranberries
2 oz. Uncle Dave's Cayenne Candied Pecans (secret recipe, but inquire at Martin Wine Cellar, or use plain old toasted pecans)
8 oz. Mixed Greens
2 oz. of your favorite Bleu Cheese (crumbled)
Commercial fry batter
1/2 cup Creole Cane Vinaigrette (recipe follows)

Creole Cane Vinaigrette
1/2 T. Steen's Cane syrup
1/2 T. Creole mustard
1 oz. Steen's Cane Vinegar
3 oz. Canola oil

Vinaigrette: Combine first four ingredients and whisk in Canola oil

Deep fry the quail according to the package directions on the fry mix you choose. Place the quail atop the mixed greens tossed with the vinaigrette and garnish with the dried cranberries, pecans and bleu cheese.

Courtesy of:
Martin's Wine Cellar
714 Elmeer Avenue
Metairie, LA 70005

Chicken Marsala

6 - Boneless, skinless, chicken breasts, pounded thin (1/4")
3 cups Sliced Mushrooms
1 bunch Green Onions, chopped
2 cups Sweet Marsala Wine
½ cup Flour
¼ cup Heavy Cream
1 tsp Black Pepper
1 cup Beef Stock
3 tbsp Butter

Dredge chicken breasts in flour, and sauté in melted butter until almost cooked; remove from pan and set aside. Add mushrooms, green onions and black pepper and sauté until mushrooms are tender. Add beef stock, Marsala wine and chicken to the pan and rapidly reduce liquid over medium high heat until less than ½ liquid remains. Add cream and simmer until chicken is fully cooked.

Courtesy of:
VINCENT'S ITALIAN CUISINE
4411 Chastant Street
Metairie, Louisiana 70006

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Roasted Corn Grits

2 cups Chicken Broth
2 cups Heavy Cream
¼ stick Butter
1 cup Grilled Corn
1 cup Yellow Grits (not instant)

1. To grill corn, shuck off husk. Lightly butter corn cob and fill over charcoal or open fire until slightly blackened.

2. Cool corn and cut kernels from cob with sharp knife.

3. Bring chicken broth to a boil. Add heavy cream and return to a boil.

4. Slowly whisk in the grits and then the corn.

5. Reduce and simmer and cook 5 to 6 minutes.

6. Add salt and pepper to taste.

Courtesy of:
Zea Rotisserie & Grill
4450 Veterans Memorial Boulevard
Metairie, LA 70006