Recipe of the day

BEEF WELLINGTON

1 EACH                     3.5 POUND BEEF TENDERLOIN

11/2 OUNCE             CLARIFIED BUTTER

¾ POUND                 MUSHROOMS, FINELY CHOPPED

1 OUNCE                  SHALLOTS, FINELY CHOPPED

3 TABLESPOONS   UNSALTED BUTTER

½ POUND                 FOIE GRAS OR PATE DE FOIE GRAS

2 OUNCE                  DRY WHITE WINE

TO TASTE                SALT AND FRESHLY GROUND WHITE PEPPER

1 POUND                  PUFF PASTRY

1 LARGE                  EGG YOLK

1 LARGE                  EGG WHITE

PROCEDURE:

SEASON BEEF TENDERLOIN WITH SALT AND WHITE PEPPER. HEAT A LARGE FRY PAN AND BROWN THE TENDERLOIN ON ALL SIDES. CONTINUE TO ROAST THE TENDERLOIN IN A 400 DEGREE OVEN FOR 15 MINUTES. REMOVE FROM THE OVEN AND PLACE THE TENDERLOIN IN A REFRIDGERATOR TO CHILL.

SAUTE THE MUSHROOMS WITH THE SHALLOTS IN THE UNSALTED BUTTER UNTIL THE MOISTURE STARTS TO EVAPORATE, ADD THE FOIE GRAS AND DEGLASE WITH THE WINE CONTINUE TO COOK UNTIL THE MOISTURE IS GONE. CHILL.ON A FLOURED SURFACE ROLL THE PUFF PASTRY INTO A RECTANGLE LARGE ENOUGH TO ENCASE THE FILET COMPLETELY, ABOUT 20 BY 12 INCHES. COAT THE BEEF WITH THE DUXCELLES (MUSHROOM FOIE GRAS) AND INVERT THE TENDERLOIN INTO THE MIDDLE OF THE PUFF PASTRY. FOLD THE DOUGH AROUND THE TENDERLOIN REMOVING ANY EXTRA PASTRY AND SEAL THE DOUGH, BY BRUSHING THE SEAM WITH THE EGG WHITE. BRUSH THE FINISHED PASTRY WITH THE EGG YOLK AND CUT THE EXTRA PASTRY INTO DECORATIVE CUTTERS AND PLACE ON THE PASTRY. BAKE IN A 400 DEGREE PREHEATED OVEN FOR 30 MINUTES THEN REDUCE THE HEAT TO 350 DEGREES FOR AN ADITIONAL 5-10 MINUTES. REMOVE AND LET REST FOR 15 MINUTES. SLICE INTO ¾ INCH SLICES AND SERVE WITH SAUCE MADERE.

King of the Swamp

Redfish chasing mullets for dinner

Recipe of the day

Louisiana Crawfish Crepes

The Crepe:

12 each crepe shells

8 ounces fresh goats cheese

¾ ounce shallots

Pinch salt

Pinch freshly ground pepper

The Sauce:

1-ounce extra virgin olive oil

4 ounces onions, diced

2 ounces green bell pepper, diced

2 ounces tomato strips

½ ounce garlic, finely minced

¾ ounce chardonnay

¾ ounce flour

¾ ounce Creole seasoning

8 ounce fresh Louisiana Crawfish tails

2 ounces butter, unsalted

½ ounce salt

¾ quart heavy cream

The Procedure:

Cream the goat cheese with the shallots, salt and pepper in a mixer. Divide the filling between the 12 crepe shells and roll the crepes. Heat in a 350-degree oven until the internal temperature is 145 degrees.

Sauté the onions and bell peppers until translucent in the olive oil; add the garlic, Creole seasoning and salt. Cook for 2 minutes then add the tomato strips. Deglaze with the Chardonnay and add the heavy cream. Stir until smooth and continue to cook until the sauce clings to the back of a spoon, add the crawfish tails,  break the butter into the sauce while stirring.  Place two crepes on each plate and pour the sauce over.

Yield; 6 appetizer servings.

Picture of recipe below

Louisiana Crawfish Hash

Yield 2 servings

1 ounce extra virgin olive oil

4 ounces green bell pepper, small dice

4 ounces onion, small dice

.5 ounce garlic, fine dice

.5 ounce green onion, bias cut

1.5 ounces Creole seasoning

18 ounces russet potato, small dice, blanched and fried

6 ounces Louisiana Crawfish Tails, Fresh

4 eggs, poached

6 ounces Hollandaise Sauce, see below

Procedure: Heat oil in a 10”fry  pan, add the bell peppers, onions and garlic and cook until translucent. Add the Creole seasoning and fried potatoes (Brabant Potatoes). Let the hash cook for one minute and then add the crawfish and the green onions, continue to cook until the crawfish meat is hot and then place in serving bowls. Top each portion with 2 poached eggs and each egg with 1.5 ounce of Hollandaise.

 Sauce Hollandaise                                                                                                  Ingredients
2  teaspoon fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt

Procedure:
Melt the butter and keep it warm.  
Heat the lemon juice until just warmed.  Have small saucepan with boiling water and a measuring tablespoon ready. 
Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken.   Now add 1 tablespoon of the boiling water.  Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
Now add the lemon juice. Remove the double boiler from the heat.   Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.  Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

Guy D. Sockrider, C.E.C.

What was left for stock

Ready for the table

Ready for the broiler

tonights dinner

tonights dinner

Recipe for Blue Crab Beignets

Blue Crab Beignets

6 Eggs

18 Ounces lump Crab

4 T Creole seasoning

¾ cup green bell fine dice

¾ cup green onion fine dice

1 T minced garlic

3 T salt

4.75 cups sifted flour

3 t baking powder

1.5-cup milk

Procedure;

Wisk the eggs until frothy sprinkle the Creole seasoning on the crabmeat and add to the eggs, stir in the peppers, onions and garlic. Add the flour and baking powder and then add the milk. Fry at 350 degrees until golden brown.

A recipe I did for the ACF Convention

           Louisiana Gulf Paella                                                                                                    INGREDIENTS:

1 small onion, finely chopped

1 green bell pepper, finely chopped

½ red pepper, boiled until soft and then cut into long thin strips

2 medium-sized tomatoes, skinned and finely chopped

2 celery ribs, finely chopped

4 ounces peas, cooked

8 each Louisiana Gulf Shrimp

8 ounces Blue Crab claw Meat

8 ounces squid

12 mussels

14 ounce rice ( short grain rice)

2 cloves of garlic, coarsely chopped

a pinch of saffron strands                                                                                                      1 sprig of parsley, finely chopped

olive oil

about 38 ounces water

PREPARATION:

MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.

BLUE CRAB CLAW MEAT Buy the freshest available and pick thru to remove the shells

LOUISIANIA GULF SHRIMP: Peel them, save the shells and boil in the water for about ten minutes. Save the liquid for making the Paella

GARLIC: In a pestle and mortar, grind the garlic, saffron parsley and a pinch of salt.

RECIPE:

Heat some olive oil in a large frying pan. Add the onion, green pepper and celery and fry gently for about five minutes. Add the chopped tomato and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated. Add the water from boiling the shrimp shells and the garlic/saffron/parsley mixture and bring to the boil. Season with the salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the shrimp, crabmeat and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.

Revised Thanksgiving Menu

Roux on Orleans

Thanksgiving 2011

Pre Fixe Four Courses

$48

Dinner 12 Noon – 8 PM

Soups and Appetizers

Opelousas Seafood Gumbo

Creole Turtle with Sherry

Butternut Squash Soup

Shrimp Absinthe

Louisiana Shrimp with an Absinthe Fennel Cream served with a Fresh Biscuit

Jumbo Lump Crab Cake

Served with a Mustard Tarragon Cream

Louisiana Shrimp and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Salads

House Salad

Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing and Candied Pecans

Salad Midi

Champagne Marinated Vine Ripe Tomatoes with Fresh Basil, Avocado and Goats Cheese

Entrees

Roasted Deistel Turkey

Free Range (From Sonoma) Fresh Roasted Turkey, served with Oyster Dressing, Buttermilk Mashed Potatoes

Fresh French Beans, and Pan Debris Gravy

Roast Quail

Locally Raised in Plaquemines Parish, Stuffed with Foie Gras Dirty Rice, Russian Banana Fingerling Potato, Haricot Vert and Sauce Madeira

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Double Cut Pork Chop

Grilled and Topped with a Louisiana Sugar Cane Apple Glaze and served with Sweet Potatoes and Braised Greens

Grilled Redfish

Served with Creosa, Asparagus and Parslied Potatoes

Filet Mignon

Center Cut filet Mignon; served atop Truffled Mashed Potatoes served with a Sauce Marchand de Vin and

topped with a Watercress Salad

Desserts

A full station of Imported Artesian Cheeses, International Pastry Trays with a live action Bananas Foster station.

Guy D. Sockrider C.E.C.

Executive Chef

 

Christmas 2011

Roux on Orleans

Christmas

Pre Fixe Four Courses

$54

Dinner 12 Noon – 8 PM

Soups and Appetizers

Fried Oyster Chowder

Creole Turtle with Sherry

Shrimp Absinthe

Louisiana Shrimp with an Absinthe Fennel Cream served with a Fresh Biscuit

Jumbo Lump Crab Cake

Served with a Mustard Tarragon Cream

Louisiana Crawfish and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Duck Confit Galette

Tender Duckling and Port Salute Cheese wrapped in Filo with a Port Wine Gastric

Salads

House Salad

Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing

Tricolore Salad

Treviso, Watercress and Endive with Sherry Shallot Vinaigrette

Entrees

Roast Christmas Goose

Braised until very tender served with Roasted Fingerling Potatoes, French Green Beans, Yukon Gold Mashed Potatoes and sauced with Madeira, Foie Gras and Fresh Black Truffles

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Double Cut Pork Chop

Grilled and Topped with a Louisiana Sugar Cane Apple Glaze and served with Sweet Potatoes and Braised Greens

Pan Seared Montauk Point Diver Scallops

Braised in Vieux Clicquot Cream topped with a Chiffonade of Vegetables served with Parslied Potatoes

Prime Sirloin

Tellicherry Black Pepper Crusted with Cognac Cream, Gratineed Potatoes and a Bouquetiere of Miniature Vegetables

Desserts

A full station of Imported Artesian Cheeses, International Pastry Trays with a live action Bananas Foster station.

Guy D. Sockrider C.E.C.

Executive Chef

New Years Eve 2011

Roux on Orleans

New Years Eve 2011

Pre Fixe Four Course

$75

Dinner 6 PM-Midnight

Soups and Appetizers

Oyster Rockefeller Soup

Gumbo Ya Ya

Shrimp Saffron

Louisiana Shrimp Sautéed with Saffron Cream

Louisiana Crawfish and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Seared Foie Gras

Tatsoi, Raspberries and Aged Balsamic Gastric

Salads

House Salad

Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing

Lambs Leaf Lettuce

With a Warm Applewood Bacon Vinaigrette

Entrees

Filet Mignon

Maine Lobster Mashed Potatoes, Jumbo Lump Crab and Sauce Béarnaise

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Veal Rack Chop

Porcini Mushroom Cream, Gratineed Potatoes and Grilled Asparagus

Wild Atlantic Salmon

Grilled, Topped with Champagne Cream and Creole Choupique Caviar served with Parslied Potatoes and Broccoli Rabe

Colorado Lamb Rack

Roasted and Served with Dijon and Oregano Chardonnay Sauce with Roasted Garlic Mashed Potatoes and a Bouquetiere of Miniature Vegetables

Desserts

Madagascar Vanilla bean Crème Brûlée topped with fresh Blueberry Compote

Warm Creole Maracaibo Bread Pudding with Vanilla Crème Anglaise

Fresh Berry Tart with Raspberry Coulis

Chocolate Mousse Torte, Crème Chantilly

                                                                                   

Roux Thanksgiving 2011

Reveillon Menu

Roux on Orleans

Reveillon 2011

$48

Christmas Blue Crab Beignets

Served with Creole Remoulade

Chicory Lettuce

Served with warm Nueske bacon vinaigrette and a slow poached egg.

Beef Wellington

Traditional Roast Tenderloin of Beef Stuffed with Mushroom Duxelle and Wrapped with Puff pastry. Served with a Bouquetiere of baby Vegetables and a Truffle Madeira sauce

White Chocolate Bread Pudding

Served with Markers Mark caramel

                                                            Guy D. Sockrider, C.E.C.

                                                                          Executive Chef

Served the month of December

COOLinary Menu

COOLinary New Orleans

$32

Pre Fixe Menu

Opelousas Seafood Gumbo

Or

Soup du Jour

Entrees

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Pasta Jambalaya

Penne Pasta with Creole Country Andouille, Shrimp and Chicken braised with Onions, Pepper and Tomatoes

Chicken Tchoupitoulas

Pan Roasted Plump free Range Breast of Chicken served with Haricot Vert, Roasted Potato and a Green Peppercorn Chardonnay Sauce

Dessert

Warm White Chocolate Bread Pudding

With Makers Mark Caramel

Guy D. Sockrider, C.E.C. Executive Chef

Served for dinner the month of August