elegant new orleans dinner
Fried Green Tomatoes and crab Salad with Sumac Vinaigrette
Ingredients:
canola, vegetable or peanut oil
2 to 3 large green tomatoes, sliced 1/4 to 3/8-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain white cornmeal
1/2 cup all-purpose flour
2 teaspoons Creole seasoning (recommended: Konriko)
3 cups baby arugula
3 cups jumbo lump crabmeat
Sumac Vinaigrette:
4 tablespoons champagne vinegar
2 teaspoons ground sumac, plus more for serving
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1.) Add salt and pepper to both sides of sliced tomatoes.
2.) Mix cornmeal, flour, and creole seasoning in a bowl. Dredge tomato slices in mixture and set aside. Salt and pepper to taste.
3.) Add frying oil to skillet and brown tomato slices on both sides over medium heat. Drain on paper towel.
To plate, lay down a bed of arugula. Place 2 to 3 fried tomatoes on top. Add a generous layer of lump crab meat on top of the tomatoes. Drizzle with sumac vinaigrette and serve.
Shrimp and Grits
Ingredients:
2 1/2 cups chicken stock/broth divided
2 cups whole milk
4 tablespoons butter divided
3/4 cup stone-ground grits
1 cup sharp cheddar cheese shredded
4 strips bacon
1 lb. jumbo shrimp peeled and deveined
thinly sliced green onions for garnish
2 tablespoons Old Bay Seasoning
3 tablespoons bacon fat
1.) In a saucepan, add chicken stock, whole milk, and butter and bring to a boil. Turn heat to low, add grits and cook until done (about 15-20 minutes) stirring occasionally. Mix in shredded cheddar cheese about halfway through cooking process.
2.) In a skillet over medium heat, melt bacon fat and add shrimp. Cook for about 3 minutes each side and sprinkle with Old Bay Seasoning and dried parsley.
To plate, lay down a bed of grits. Arrange shrimp on top. Sprinkle with crumbled bacon. Top with green onions and serve.
Peach Cobbler
Ingredients:
5 peaches, peeled, cored, and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
For the batter:
6 tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon for garnish
1.) In mixing bowl, combine peaches with ¾ cup sugar, salt, and fold together until sugar dissolves.
2.) In second mixing bowl, combine flour, 1 cup sugar, milk and baking powder. Stir thoroughly.
3.) In a baking dish, pour in melted butter. Pour in batter. Add cinnamon to peaches and gently mix in. Pour peaches into baking dish. Bake at 350 degrees for about 45 minutes until top is golden brown. Allow to cool for 10 minutes.
To plate, slice cobbler into equal pieces. Spoon each piece into a serving bowl and sprinkle with cinnamon.