Printer-friendly versionIn this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares grilled lobster & BBQ shrimp.
Click here for Chef Chuck Subra's Profile
BBQ Shrimp & Goat Cheese Stone Ground Hominy Grits
Serves 4 people
Goat Cheese Stone Ground Hominy Grits:
1/2 cup Stone Ground Grits
1 cup Heavy Cream
1 cup Water
1 tbsp Chopped Garlic
1 tsp Red Pepper Flakes
3 tbsp Butter
2 oz Goat Cheese
to taste Salt and Fresh Ground Black Pepper
In a medium sauce pot combine the water, cream, garlic, red pepper flakes and butter. Bring to a simmer. Slowly add the grits in while whisking continuously. Turn the fire down to low heat and whisk every 5 minutes. The grits will take approximately 4 hours to cook. Add a little salt and pepper after adding the raw grits. After the grits are cooked, check for seasoning and keep warm.
Shrimp:
16 to 20 each 10/16 Shrimp
2 oz Salad Oil
3 Tbsp Cajun Seasoning
1 each Abita Amber Beer
1 tsp Garlic (minced)
2 oz Heavy Cream
3 tbsp Butter
1 tsp Hot Sauce
1 Tsp Worcestershire Sauce
To taste Salt and Pepper
Peel and Devein the shrimp. Keep the head on or removing it is a personal choice. Heat a large sauté skillet over medium to high heat. Season the shrimp with the Cajun seasoning. Add the oil to the sauté skillet. Add the shrimp and brown on both sides. When the second side is half way browned, add the garlic. Cook for 1 minute. Add the hot sauce and the Worcestershire sauce. Add the beer and reduce by ¼. Add the cream next and bring to a simmer. Add the butter next and keep stirring. Season to taste and add salt and pepper as needed. To Serve: Add the goat cheese to the grits and fold in very carefully. Place the grits in the center of 4 bowls. Carefully place the cooked shrimp around the bottom of the grits. Using a sauce spoon, carefully drizzle the sauce from the shrimp around and over the grits and shrimp. Garnish with fresh herbs and enjoy.
Louisiana BBQ Mussels
Serves 4 people
Ingredients:
4 tbsp Salad Oil
6 lbs PEI Mussels (washed and cleaned)
1 ea Red Onion (diced)
2 tspGarlic (minced)
4 tbsp Cajun Seasoning
1 each Abita Amber Beer
1 cup Heavy Cream
2 tbsp Butter
To taste Salt and Pepper
1 each Baguette or Loaf of French Bread
1/4 cup Chives (chopped)
To Serve: In a large sauté skillet or shallow sauce pan add the salad oil..Sauté the red onions until golden. Add the garlic and Cajun seasoning and sauté for 1 minute. Add the mussels and deglaze with the beer. All the heavy cream and butter. Cover the skillet to keep the steam in. This will help with the cooking of the mussels..Stir the mussels every 20 or 30 seconds to name sure all cook evenly..Season to taste with the salt and pepper. .Place the cooked mussels into large bowls..Serve with a slice of baguette or French bread on the side..Garnish with chives..Enjoy
Brick Chicken with Dumplings
Serves 4
For the Dumplings:
3/4 cup Water
6 tbsp Butter
1/2 tbsp Salt
1 cup Flour
1 tbsp Dijon Mustard
2 tbsp Basil
3 each Eggs
Bring water, salt, and butter to a boil. Add flour all at once and cook stirring constantly for five minutes or until steam starts to rise from the dough. Puree basil with one egg. Put dough in mixer with the paddle attachment and turn speed to medium. Add the Dijon and one egg at a time until they are all incorporated. Transfer dough to a piping bag and pipe half inch dumplings into simmering salted water. Cook dumplings for approximately 5 to 7 minutes per batch. Let the dumplings cool on a sheet pan lined with paper towels.
For the Chickens:
2 each Whole Chicken
4 tbsp Olive Oil
To taste Salt and Fresh Ground Black Pepper
Cut the chickens in half and remove all the bones except for the wing and leg bone! Season with salt and pepper. Heat a large sauté skillet over medium high heat. Place the chicken halves skin side down. Place another skillet on top, place an aluminum foil wrapped brick on the top skillet and place in a 350 degree oven for 20 minutes or until the chickens are fully cooked. Cooking the chicken this way helps seal in the juices and keeps the birds from drying out. Remove form the oven and let rest for 10 minutes.
Cooking the Dumplings
4 tbsp Butter
1 cup Fresh Local Peas already blanched
4 tbsp Fresh Basil (chopped)
4 tbsp Fresh Thyme Leaves (chopped)
2 tbsp White Wine
To taste Salt and Pepper
Heat a large sauté skillet over medium heat. Add 2 tbsp of the butter. When the butter is 3/4 melted add the dumplings. Let the dumplings brown. Add the fresh peas and the fresh herbs. Deglaze the skillet with the white wine and add the remaining butter. This will also make the sauce for the dish. Season to taste with salt and pepper.To Serve On four individual dinner plates place approximately 1/4 of the dumplings and peas into the center with a little of the sauce. Place one piece of chicken on top of the dumpling pea ragout. Garnish with fresh herbs and enjoy.
