Culinary Week

 

2017 Culinary Week Creole Summer Picnic Recipes

 

Corn on the Cob Chilled Soup (Elote)

6 ears of corn                                                           ½ cup plain Greek yogurt

1/4 tsp Spats Bayou Brimstone, hot sauce       ¼ cup fresh lime juice

1 t kosher salt                                                          1 tsp fresh ground pepper

1 t sugar                                                                    ¼ cup chicken stock

¼ cup cotija cheese (or feta)                                2 T chopped cilantro

½ cup mayonnaise

Method: roast corn with husks, peel and cut kernels off cob. In a blender add corn, lime juice, hot sauce, S&P, stock, cilantro and sugar….puree. Add cheese and blend 30 sec. Add yogurt and pulse until incorporated. Keep chilled to serve.

 

Chilled Strawberry Soup

3 cups strawberries, hulled, ½’d             1 cup plain Greek yogurt

½ cup Dry Riesling  or Gewurztraminer            1/3 cup sugar

Topper: Freshly cracked black pepper, olive oil

Method: add berries, Riesling and sugar to a blender, puree until smooth. Add yogurt and pulse until incorporated.

 

Spats Chopped Salad with Cranberry Vinaigrette

For Cranberry Vinaigrette:

2 cups dried cranberries                                       1 cup cranberry juice

6 T rice wine vinegar                                             ¼ cup apple cider vinegar

1 T minced garlic, shallot and scallion               ¼ olive oil, S&P to taste

Method:

Combine everything but the oil in a blender and blend. While blending slowly add oil to the cranberry mixture until thickened.

For Salad:

3 carrots, rough chop                                            3 stalks celery, rough chop

1 red bell pepper, cored, rough chop                1 green bell pepper, cored, rough chop

1 ½ cup roasted corn kernels                               1 head romaine heart, sliced thin

½each head broccoli, cauliflower                       ¼ cup Bleu cheese crumbles

Method: Pulse n a food processor, mince carrots, celery, peppers, broccoli and cauliflower, drain. In a bowl, mix in minced vegetables, corn and romaine. Add in vinaigrette, candied pecans and Bleu to finish

 

For Candied Pecans:

½ cup shelled pecans                                                         1 ounce melted butter

1 ounce honey                                                                     2 T Creole seasoning

Method: Heat a sauté pan on medium, add butter and the rest of the ingredients, cook until a light caramel starts to form. Remove from heat and pour onto parchment. Once cool, chop in a food processor.

 

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Jambalaya Rice Salad

2 cups cooked white rice                                      1 cup mayo

½ cup Creole mustard                                            1 cup chopped tomatoes

1 cup chopped Bermuda onion                           1 T chopped fresh thyme

1 T chopped fresh basil                                          1 cup crawfish tails

1 cup lump crabmeat                                            1 cup small boiled shrimp

½ cup smoked ham                                     ½ cup andouille sausage

½ cup sliced scallion                                               ¼ cup chopped parsley

S & P                                                                          ½ Tblsp Spats Bayou Brimstone, Hot Sauce

In a large mixing bowl, blend rice, mayo, mustard, tomatoes and onions, then add herbs and S/P and hot sauce to taste. Add seafood, ham and sausage, mix thoroughly, add scallion and parsley. Refrigerate for 2 hours. Lettuce wrap.

 

Watermelon Cubes with Jalapeno and Balsamic Syrup

Method: Cut watermelon into 1 ½ inch cubes, saving the juices. Nick the top of the cube. In a saucepan add juices and ¼ cup balsamic vinegar, reduce. Top cube with jalapeno and syrup.