Printer-friendly version

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Darin Nesbit from Bourbon House prepares oysters, shrimp, and redfish.

Click here for Chef Darin Nesbit's Profile

INGREDIENTS #1:

Mignonette for Louisiana Oysters Makes about 1C

1 ea Shallot, minced
2 T Cane vinegar (we like local Steen’s brand)
2 t Dijon mustard
Splash of Champagne
Sprinkling of Parsley
3/4 C Extra virgin olive oil
Kosher salt & cracked black pepper to taste

Whisk together all ingredients, except olive oil. Slowly whisk in oil and season to taste.

INGREDIENTS #2:
1 t Garlic, chopped
1 T Butter
1 lb Jumbo Louisiana shrimp
3 T Worcestershire sauce
1 T Crystal hot sauce
1 ea Lemon, juice only
2 t Creole seasoning
2 t Cracked black pepper
1 C Abita Amber beer
1 C Butter, chilled and chopped
1 t Fresh rosemary, minced
French bread, thickly sliced on the diagonal, warmed

Lightly sauté the garlic in the butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning and cracked pepper. Add the beer and stir to deglaze the sauté pan. Cook until reduced by 1/2. Reduce the heat to medium and add the butter one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with hot French bread.

INGREDIENTS #3:

REDFISH ON THE HALF SHELL

While this is cooked on the grill, it can be cooked on a stove top using a heavy bottom pot, or cast iron skillet. Serves Four.

4 ea Redfish fillet with skin & scale intact
2T Creole seasoning
1 lb Jumbo lump crabmeat carefully removed of shell pieces, but lumps left whole
2 T Green onion, thinly sliced on a bias

12 oz. Lemon beurre blanc:

2 lemons, pith and skin removed
1 Shallot, minced
1 T Vegetable oil
1 sprig Fresh thyme
6 Black peppercorns
1 Bay leaf
1/2 C White wine
1 T Heavy Cream
1 C Unsalted butter, chopped and chilled
Kosher salt and white pepper to taste

To cook fish:
Preheat the grill to medium low. Or, add oil to a heavy bottom pot. Season the redfish with Creole seasoning. Place skin side down on the grill and cover loosely with foil and grill for 5-10 minutes until the fish flakes easily.

For sauce:
In a two quart saucepan, add lemons, 1 T butter, shallot, thyme, bay leaf, peppercorns, and white wine and reduce until almost dry. Add heavy cream and reduce for 1 more minute, or until syrupy. Over medium heat, whisk in the cold butter a little at a time, stirring to incorporate after each addition. Strain, and season with salt and white pepper to taste, and keep warm.

To serve:
Add crabmeat and green onion to lemon butter and warm through. Place one fillet on each plate, ladle equal portions of crab and sauce over each. Garnish with lemon crowns and flat leaf parsley.

INGREDIENTS 4:

FROZEN BOURBON MILK PUNCH Makes enough for 1 1/2 Quarts

4 C Milk
1 C Bourbon or Brandy
1/4 C Vanilla Extract
1/4 C Simple Syrup
1 pt Vanilla ice cream
Dash ea Nutmeg garnish