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In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Danny Trace from Cafe Adelaide prepares shrimp & tasso corndog and grilled snapper.

Click here for Chef Danny Trace's Profile

Shrimp & Tasso Corndog

Ingredients:
20 ea 10/15 shrimp peeled with tails on.
20 each 1/2 bamboo skewers
Salt and black pepper to taste
Starting with the tail end, skewer shrimp and season.

Corndog batter

2 oz tasso ground in food processor
1 egg
1/4 cup corn meal
1/4 cup corn flour
1/2tbs baking powder
1/2 tsp baking soda
1/4 cup abita amber beer
1 c buttermilk

In a mixing bowl mix all ingredients together. Dredge skewered shrimp in batter and fry in a 325 degree fryer until golden brown.

Hot sauce buerrre blanc

3 cups hot sauce
1 cup heavy cream
1/4 unsalted butter (diced)

In a saucepan reduce hot sauce by half, slowly. Add cream, stir together and slowly reduce again by half. Once reduced slowly whisk butter into hot sauce bits at a time until well incorporated; remove from heat and keep warm. Be careful not to get mixture too hot because it will break. Right before serving, dip corndogs in hot sauce butter.

5 pepper jelly

2 cups Karo corn syrup
2 cups of white vinegar
1/2 red pepper brunoise
1/2 yellow pepper brunoise
1/2 green pepper brunoise
1/2 tsp pepper flakes
1/2 tsp black pepper

Bring to a boil, reduce to a simmer, reduce by half or until you reach a sauce consistency. Add pepper garnishes to the sauce as needed.

To Plate:

Cover bottom of plate with pepper jelly, place two corndogs on plate and garnish with pickled okra and frisee.

Grilled Red Snapper with Citrus

6 red snapper
3 1/2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 small red onions, cut into 6 slices each
2 small lemons, cut into 6 slices each
2 small limes, cut into 6 slices each
2 small oranges, cut into 6 slices each
6 sprigs fresh thyme
6 scallions, washed and ends trimmed
6 ounces baby mustard greens or baby spinach
1 tablespoon cane vinegar or rice vinegar

Preheat the grill to medium-high, lay 6 large pieces (each about 12 inches long) of heavy-duty aluminum foil lengthwise in front of you. Lay each fish with the belly facing you in the center of the bottom half of a sheet of foil. Rub the outside of each fish with 1 1/2 teaspoons of the oil and season inside and out with salt and pepper. Layer 2 slices each of onion, lemon, lime and orange inside the fish cavity. Place one thyme sprig on top of the citrus and onions. Fold the foil down over the fish and crimp around the fish to seal.

Place the foil packages on the grill, with the uncrimped side down; press gently on the top of the package to flatten the bottom. (The fish should be upside down with the backbone closest to the heat.) Cover the grill and cook until the fish is cooked through, about 15 minutes. A couple of minutes before the fish are ready to be removed from the grill, lightly oil the scallions with the remaining oil and place flat on the grill until wilted and slightly charred, about 2 minutes. Set aside.

Transfer packages to a plate or tray, laying them flat on their sides. Let rest while assembling the remaining ingredients and then carefully open the foil packages, being cautious of the steam and reserving the cooking juices.