A video by NOLA.com featuring a recipe by Scott Boswell, Chef/Owner, Stella
While stumbling around the NOLA.com site and their Leisure section, specifically the Food and Recipes category I found this featured video of Chef/Owner Scott Boswell demonstrating the Iron Chef Chili Prawns New Orleans Style.
The ingredients in this recipe are featuring local ingredients with lots of international flair, Gulf coast white shrimp, different parts of Asia, with Korean, Japanese, French, Italian, Creole, Vietnamese, it’s all what they do at Stella today. A lot of global influences and globe trotting flavors in one dish. As complicated as it may sound it is actually a simple recipe. Scott shows you in this video how to create this dish in the embedded video.
The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish.
This appetizer sells on the a la carte menu at Stella for $15.00.
Cooking, New Orleans style! with Chef/owner Scott Boswell of Stella!
The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish. I have recorded the recipe as presented in the video demonstration here for ease of preparation and documentation.
Ingredients
3
Lg.
Prawns, ( or 16 count shrimp), head on
1 ½
Tbsp
Olive oil, extra virgin, divided
2
Tbsp
Garlic, minced
¾
Cup
Dry white wine, divided
1
Tbsp
Korean chili flakes
1
Slice
French bread, thick sliced
1
Tbsp
Green onions, chopped
1
Tsp
Granulated sugar
1
Tsp
Sara’ Che Vietnamese chili paste
¼
Cup
Butter, unsalted, room temperature
To taste
Salt and white pepper
Procedure Steps
1.
Peel the shell from the prawns, but leave the tail portion and head intact, then de-vein them. Season them on both sides with some of the salt and white pepper.
2.
In a very hot sauté pan add 1 tablespoon of the olive oil and allow it to just reach the smoking point, and then add the prawns and sauté on both sides turning after about ½ minute. Then add the garlic and toss gently with the prawns, continuing to sauté over high heat to lightly brown the garlic, but do not burn.
3.
Add about ½ cup of the white wine to the pan and then add the Korean chili flakes, continuing to sauté. With the white wine added, the shrimp will start to steam and will cook faster, so be sure not to over cook the shrimp. Turn the shrimp again to coat evenly with the chili flakes. Then move the pan to the side.
4.
Coat the thickly sliced bias-cut piece of French bread with the remaining olive oil and then set it under a broiler or toaster oven to toast the top side.
5.
Return the sauté pan to the heat and add the remaining white wine, then add the green onions, sugar, Sara’ Che Vietnamese chili paste, and then stir well to combine all the ingredients in the pan. Remove the pan from the heat and gently fold in the whole butter and stir well to smooth into the sauce. This is a monte au beurre French style sauce preparation.
6.
To plate the dish place the toasted French bread on the bottom of the plate, then arrange the three prawns at various angles then stir and taste the sauce to be sure it is flavored correctly, and then spoon or pour the sauce over the prawns and around the French bread, then garnish with more chopped green onions.
My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New Orleans in 2008. The last time the whole family was in Who Dat Nation, we were celebrating Bryan’s high school graduation and in May, this is perfect crawfish season. Typically, live crawfish are used to make this bisque, which, I must say is one of the most time consuming recipes at home, Clayton and Jeannette can attest to that, he said it was the last time he was making this one, but we have heard him say that before!
With lent just around the corner starting on Ash Wednesday (Feb. 17, 2010), the day after Mardi Gras, seafood becomes a huge sell for restaurants, seafood markets, and grocery stores. Moreover, live crawfish start coming into season soon too, with cooler temperatures still in the air, this bisque is a real treat and event to make as well.
If you cannot get live crawfish in your area, I have seen some whole boiled and frozen crawfish sold in 10 or 15-pound bags in some grocery seafood departments. Some Internet seafood houses out of the Gulf Coast also will ship live crawfish, yet it is quite expensive. If you cannot get them in the shell, however, frozen crawfish tails can also be found in many seafood markets, but the stuffed heads will have to be omitted, as in this traditional recipe. In addition, the crawfish fat will be eliminated if not getting the live crawfish, some flavor will be lost, but tail meat typically does have a little of the fat included.
Still, stuffed heads or not, this recipe is fantastic. You can substitute making crawfish balls with the stuffing portion of the recipe and adding them to the bisque, but you have to be careful they do not break apart. However, adding the crawfish balls at the time of service would eliminate this issue.
A few ingredients not found in the original recipe, but that I added is the brandy and heavy cream. Most great bisques that I have had the pleasure of tasting typically are finished with a bit of brandy and cream. Therefore, I have included these two ingredients for finishing this bisque as well.
Ingredients
Soup
40
Lb.
Crawfish, live, boiled
2
Large
Onions
4
Ribs
Celery
6
Each
Green onions, divided
½
Each
Bell pepper
4
Cloves
Garlic
10
Sprigs
Parsley
1
Cup
Olive oil
2
Cups
All-purpose flour
1 ½
Tbsp
Tomato paste
½
Amount
Crawfish fat
9
Cups
Seafood stock
2 ½
Cups
Crawfish tails, ground
1 ½
Cups
Brandy
2
Cups
Heavy cream
2
Tsp
Salt
2
Tsp
Cayenne pepper
Stuffed Crawfish Heads
2
Large
Onions
6
Each
Green onions
3
Ribs
Celery
½
Each
Bell pepper
4
Cloves
Garlic
10
Sprigs
Parsley
¼
Cup
Olive oil
2 ½
Cups
Crawfish tails, ground
½
Amount
Crawfish fat
2
Large
Eggs, beaten
2
Cups
Bread crumbs
2
Tsp
Salt
2
Tsp
Cayenne pepper
As needed
All-Purpose Flour
Procedure Steps
Making the bisque
1.
Use 1 sack crawfish (about 40 lbs) and scald in almost boiling water for 15 minutes. Drain and peel crawfish and save the crawfish fat in a separate bowl. Clean about 200 heads and reserve for later to stuff.
2.
To make soup, grind the onions, four of the green onions, celery, bell pepper, garlic, and parsley. Make a roux with the oil and flour and stir until browned, slightly darker than a blond color, then add the ground seasonings and cook on low heat until onions are translucent, or about 20 minutes.
3.
Add the tomato paste, crawfish fat, stir well, and continue to sauté on low heat for another 20 minutes.
4.
Add the hot seafood stock, whisking in to smooth consistency, and bring to a boil, then reduce heat to a low simmer.
5.
Add the ground crawfish tails, then add the brandy and cream, stirring well. Then add the baked crawfish heads (see below)*, stirring gently. Then simmer on low heat for 20 more minutes, stirring gently every so often. Season to taste with the salt and cayenne pepper, and then garnish with the remaining two green onions, chopped. (If making crawfish balls instead, add them to the bowls just before service.)
To make the stuffed crawfish heads*
1.
Grind onions, celery, bell pepper, garlic, and parsley. Sauté crawfish tails and ground seasonings in hot oil then cool.
2.
Add the crawfish fat and eggs then mix in the breadcrumbs, salt, and pepper.
3.
Stuff the reserved and cleaned crawfish heads. Dip the stuffed section of the heads in flour and place on a cookie sheet and bake for 20 minutes in a 400° F oven.
No, it’s not another tropical depression, or weather related tempest. It’s the fact that the Saints made it to Super Bowl Sunday and won right smack in the middle of Mardi Gras carnival season 2010. Yes, it’s a Perfect Storm of timing, elation, celebration, and party on getting Crunk for the biggest free show on earth!
Follow along with Drick Perry from Mobile, AL and his Drick’s Rambling Cafe as he shares their Mardi Gras traditions today with Cajun Ham for Mardi Gras, while I share the New Orleans side of the carnival festivities.
In the city that lives to eat, and finds any reason to throw a party, has plenty reasons to party now! An with Mardi Gras floats borrowed from several Krewes today the New Orleans Saints will be having a parade of their own. What has been now coined as ‘Lombardi Gras’ as the good times sweep New Orleans after the Super Bowl, the Saints parade today will give another jolt to the fandemonium and euphoria never seen before in the Big Easy!
This afternoon starting at 5:00 pm CST the New Orleans Saints Super Bowl Champs parade will roll from the Super Dome, through downtown, around Lee Circle, onto St. Charles Avenue and to Canal Street, and then it will end at the Convention Center. The parade route was approved by the NOPD in record time considering it was planned with last minute preparations. This will be one of those once in a lifetime events, especially for being a dual parade, Mardi Gras and Super Bowl celebration.
Yes, it is a storm of jubilation, and “Cha-Ching” that the city so desperately needs post Katrina. This just might be the largest Mardi Gras celebration in the city’s history.
According to Owen Brennan, executive director of the Krewe of Bacchus, which has one of the largest parades each year says, “These stars may never line up like this again, to have the Saints win the Super Bowl in the week of Mardi Gras, it’s going to be a nonstop, two-week celebration unlike anything anybody’s ever seen.”
The economic boost to strike New Orleans is a much-needed surge to the local economy. Hotels reported a 96 percent occupancy rate the night before the Super Bowl and are expecting to be 90 to 96 percent capacity for the weekend before Mardi Gras also, according to Kelly Schulz, a representative for the New Orleans Metropolitan Convention & Visitors Bureau.
While schools in the New Orleans area are letting out early, tickets to viewing stands are selling out fast, starting at $25.00 per seat and up to $100.00 including drinks, and officials including the NOPD are predicting record crowds in the city as they prepare for the Super Bowl champions. Ten Mardi Gras Krewes are donating floats for the special parade. See the WDSU TV news report on You-Tube
In fact, you can watch the Saints Super Bowl champions parade from a live web-cast on NOLA.com from the balcony at Mother’s Restaurant at 401 Poydras Street and the corner of Tchoupitoulas Street. The action starts live at 5 p.m. CST on Tuesday, February 9, 2010. The parade route map is also available on NOLA.com.
Saints Personal Chefs…cooking up a storm!
Did you know that some of the New Orleans Saints have their own personal chefs? Yes, in fact they were featured in NOLA.com on Thursday, (Feb. 4, 2010) in the article by Judy Walker entitled New Orleans Saints players’ personal chefs offer up Super Bowl recipes. Including Reggie Bush’s personal chef Gason Yen Nelson who prepares dishes using Bush’s Best beans. In addition, Chef Will Jones who cooks for Jeremy Shockey, Daren Sharper and a several other Saints players offers up a recipe for “Shockey-Way Chicken” an oriental citrus chicken thigh dish. Then there is the “Cool Brees” an iced adult beverage made with coffee and chicory with Irish whiskey, Frangelico, and Godiva chocolate liquors.
Downtown Restaurants near the parade route
In addition, while downtown for the festivities, here are some of the places to eat before, during and/or after the parade. Along with links to several review of the restaurants from Alwayshungryny.com and New Orleans Menu.
Cochon Restaurant
930 Tchoupitoulas Street
New Orleans, LA 70130
(504) 588-2123
Restaurant August
301 Tchoupitoulas Street
New Orleans, LA 70130
(504) 299-9777
Emeril’s Restaurant
800 Tchoupitoulas Street
New Orleans, LA 70130
(504) 528-9393
Café Du Monde
800 Decatur Street
New Orleans, LA 70116
(504) 588-2123
Central Grocery
923 Decatur Street
New Orleans, LA 70116
(504) 523-1620
Palace Café
605 Canal Street
New Orleans, LA 70116
(504) 523-1661
A Saintly Fact
Another Saint that you may not know, and not a football player at all, but a patron saint is St. Meingold, who lived in Belgium during the ninth century. Yesterday was the feast day of St. Meingold, who is one of many patron saints of bakers.
I want to be in that number…and sure enough, we are definitely in that number baby! Who Dat? We Dat! Geaux Saints! We are so proud of our New Orleans Saints and the city is filled with excitement and joy like never before. The City of New Orleans is exploding with the biggest Mardi Gras celebration ever in its history.
We have Drew Brees, Shaun Payton, Tracy Porter, Darren Sharper, Jeremy Shockey, Marques Colston, Devery Henderson, Pierre Thomas, Reggie Bush, Garret Hartley, Courtney Roby, Lance Moore, Robert Meachem, Randall Gay, Mike Bell, Malcolm Jenkins, Usuama Young, Jabari Greer, Chris Reis, Jonathan Vilma, Scott Fujita, Scott Shanle, Zach Strief, Jahri Evans, Jermon Bushrod, Jonathan Goodwin, Carl Nicks, Jon Stinchcomb, Darnell Dinkins, Will Smith, Remi Adoyle, and Sedrick Ellis and the entire Saints 2009 roster for the wonderful year and for winning our first ever Super Bowl Victory!
One of New Orleans’ most famous crooner and trumpet player…
Louis Armstrong – When The Saints Go Marching In
Not only possibly the largest television audience in Super Bowl history with over 100 million viewers, but also the food consumed yesterday may hit record numbers also.
Did you know now much food is consumed on Super Bowl Sunday? Here are the Super Bowl food facts…by the numbers!
How much food was consumed?
8 million: Total pounds of popcorn consumed on Super Bowl Sunday.
28 million: Pounds of potato chips consumed.
53.5 million: Pounds of avocados consumed.
222,792: Number of football field’s worth of farmland to grow all that corn, potatoes, and avocados.
11.8: Depth, in feet, of guacamole consumed if it were spread across the football field.
293,000: Number of miles of potato chips, laid end to end, consumed during the game.
1 billion: Number of chicken wings consumed on Super Bowl Sunday.
325.5 million: Gallons of beer drank by Americans that day.
493: Number of Olympic-sized swimming pools that could be filled with all that beer.
20%: Increase in ant-acid sales the Monday after the game.
7 million: Number of employees who will not show up to work Monday.
Wow! That is a lot of food dude!
If you followed my post from Friday (Feb. 5, 2010) on Super Bowl Sunday Means Super Eating then you are already aware of our food filled event. So…it turns out..
…we were in the food numbers too!
…here are a few photos from the food ate yesterday.
