This is an introductory menu to New Orleans cooking that has worked pretty well for me here in New York; it touches on some of the more familiar dishes and presents them with a balanced and inspired sensibility that I think represents & translates well.
Oyster Platter
Baked oysters Bienville, baked oysters Rockefeller, and The Peace-maker: oysters slightly poached in flamed out Absinthe and a touch of cream, filled into a hollowed out individual brioche-like roll, toasted. Garnish the middle of the platter with chilled grilled onions tossed with grated fresh horseradish, lemon zest, parsley leaves, grated garlic.
Shrimp Remoulade
Boiled whole, large shrimp and some vegetables: mirliton, fingerling potatoes, celery pieces, corn, artichoke (see recipe). Chill and plate with the remoulade sauce (see recipe), a three minute egg, home-made salt crackers.
Red Beans & Rice
New Orleans red beans with home-made pickled pork and chaurice sausage. Top with a few croquettes made of rice and scallion calas. Serve home-made sauce Piquante on the side.
Court-Bouillon
With a rich Creole Court-Bouillon broth poach fish, home-made boudin, & home-made paprika papradelle. Into a deep bowl along with the poaching broth. Finish with crab butter and parsley-garlic pistou.
Chicken & Dirty Rice
Roulade discs of chicken (with garlic, thyme, & lemon), Louisiana dirty rice, collard/mustard green chiffonade tossed with lemon, e.v.o.o., cracked black pepper, salt. Make the sauce with the roasting pan used for the chicken. Debris sauce works very well.
Beignets & Coffee
Not the French-style variety (pate’choux) but the more substantial and flavorful New Orleans style, the dough made the night before and allowed to ferment and develop flavor. Served with a Pots de Creme custard infused with French Market coffee & chicory.
Pecan pralines to seal the deal.
