A+ A A-
  • Written by Madelaine Bullwinkel

Crabcakes with N'Awlins Remoulade

CRABCAKES RÉMOULADE

 

Ingredients:

Crabcakes:

1 pound crabmeat

1/2 cup mayonnaise

1 tablespoon Creole Spice seasoning

1 tablespoon Dijon mustard

1 tablespoon flat-leaf parsley, minced

2 large eggs

1/3 cup Panko crumbs

1/2 cup unbleached flour blended with 1/2 tablespoon Creole seasoning

 

N'Awlins Remoulade:*

1/4 cup finely chopped scallions or shallots

1 clove minced garlic

2 tablespoon Creole mustard (whole grain)

1 tablespoon teaspoons Creole spice mix

1 tablespoon apple cider vinegar

Juice of 1 freshly squeezed lemon

1 cup olive oil

2 tablespoons freshly minced parsley

1/4 cup finely chopped celery

Sea salt and freshly ground pepper

 

Crabcakes:

Unmold the crabmeat and pick through it carefully to check for small bits of shell. Transfer to a mixing bowl. In another bowl, stir together the mayonnaise, Creole spice mix, mustard, parsley, eggs and breadcrumbs. Fold the seasonings into the crabmeat. Chill until ready to cook (overnight if desired).

 

Combine the flour and seasoning in a Pyrex pie plate. Heat a thin layer of Canola oil in a large skillet. Use an ice cream scoop or biscuit mold to form the cakes. Coat lightly in the flavored flour and brown on both sides in the hot oil. Cover, turn the heat down to low and cook another 5 - 10 minutes depending on the thickness of the cakes. Reserve in a 250 degree oven.

 

Rémoulade:

Whisk together the onions, garlic, mustard, spice mix, vinegar and lemon juice.

Whisk in the oil and fold in the parsley and celery pieces. Season to taste.

 

Serving:

Spoon a generous tablespoon of rémoulade sauce on each serving plate. Center a warm crab cake on the place and serve.

 

 

* Recipe adapted from Crescent City Cooking by Susan Spicer

  • Written by Madelaine Bullwinkel

ROAST SALMON WITH FRESH DILL VINAIGRETTE

 

 

Ingredients:

 

 

1 pound fresh salmon

 

1/2 cup seeded and diced fresh tomatoes

 

1/3 cup pitted kalamata olive

 

1/4 cup minced shallots

 

1/4 cup fresh dill, finely chopped

 

1/2 cup olive oil

 

3 tablespoons sherry vinegar

 

salt and pepper to taste

 

 

Preheat the oven to 425 degrees. Remove the salmon from the refrigerator at least 30 minutes before cooking. Place the salmon in a lightly oiled baking dish just large enough to hold it.  Lightly salt and pepper the fish.

 

Vinaigrette: Combine the remaining ingredients, whisking to mix the oil and vinegar. Spoon it over the salmon and bake following the Canadian Bureau of Fisheries rule of thumb: 10 minutes cooking time for each inch of thickness measuring the fish at its thickest point.

 

 

Serve hot, at room temperature or cold over lettuce!

 

  • Written by Madelaine Bullwinkel

CREOLE SHRIMP REMOULADE


CREOLE SHRIMP REMOULADE

Ingredients for 12 servings:

2 pounds shrimp

1 tablespoon minced garlic

2 tablespoons  Creole seasoning

4 tablespoons unsalted butter

2 tablespoon lemon juice

Remoulade:

6 large cloves garlic

1 large egg yolk at room temperature

1 teaspoon fresh lemon juice

¼ teaspoon kosher salt

1/2 cup canola oil

1/4 cup extra-virgin olive oil

 

Directions:

Shrimp:

  • Rinse and peel off all but the last section of the shrimp shell at the tail from all the shrimp.  Toss them in the garlic and Creole seasoning.  Let marinate at room temperature for 1 hour.

 

  • Heat a skillet and melt butter.  When shrimp makes a hissing sound upon contact with the pan add enough shrimp in a single layer in the pan.  Cook over medium heat, shaking the pan and turning the shrimp as they turn color.  When just cooked through, sprinkle on lemon juice and turn out on a serving platter.

Remoulade:

  • Crush and peel the garlic cloves. Remove center shoot in each..  Mince adding salt to further break down the pieces.

 

  • Place garlic in a bowl with the egg yolk, lemon juice and salt.  Whisk vigorously for 30 seconds. Begin to add the Canola oil slowly in a thin stream.  After the first 1/4 cup as the mayonnaise thickens, add oil more quickly..  Taste, and add more salt as desire.

 

Serving:

  • Either arrange shrimp on a platter with Remoulade in the center and pass as an hors d’oeuvre or plate with a radicchio garnish.
  • Written by Madelaine Bullwinkel

BOUILLABAISE NOUVELLE

BOUILLABAISE NOUVELLE

(Olive Oil Poached Black Cod in a Saffron Orange Nage)

 

Ingredients for 8 servings:

Nage:

3 tablespoons olive oil

½ cup shallots, thinly sliced

3 large cloves garlic, crushed and peeled

2 cups dry white wine

2 cups shrimp stock*

1 quart fish stock

2 bay leaves

1/8 teaspoon saffron

Grated zest of 2 oranges

Grated zest of 2 lemons

1/2 teaspoon fennel seed, crushed

1 tablespoon smoked paprika

Juice of 3 oranges

Fish:

1/3 cup kosher salt

4 pounds black cod

12 oz + olive oil

Grated zest of 1 lemon

Finish Nage:

1 tablespoon honey

4 oz. unsalted butter, cut into 4 pieces

1/2 cup chopped olives or capers

2 cups chopped tomatoes or cherry tomato halves

1/3 cup lemon juice

White pepper and sea salt

Garnish:

Chopped parsley leaves

Poached shrimp and steamed mussels (optional)

Shaved fennel

 

Directions:

Nage:  Slowly saute the shallots and garlic in olive oil over a medium low heat until they soften.  Add the wine and stocks, and bring to a simmer.  Stir in the bay leaf, saffron, zests, fennel seed, paprika and orange juice.  Cook, uncovered, until reduced by 1/3, about 1/2 hour.  Strain the reduction and reserve.

 

Fish:  Brine: Dissolve 1/3 cup kosher salt in 5 cups warm water.  Refrigerate until chilled.  Cut the cod into 8 – 6 ounce servings and add them to the brine to cover for 10 minutes.  Remove them and wipe dry.  Discard the brine.

 

Fish: Poaching:  Slowly heat the olive oil with lemon zest in a deep skillet large enough to hold all the cod pieces in a single layer.  When the oil reaches 130 degrees, gradually add the cod pieces and cook slowly, basting them if they aren’t covered by the oil and holding the oil temperature at 130 degrees.  Remove when the fish reaches the internal temperature reaches 130 degrees (15 to 20 minutes).  The fish can be held in a 250 degree oven while assembling the plate.

 

Finish Nage: Return the nage to a simmer over medium low heat.  Stir in the honey, whisk in the butter then add the olives or capers, tomatoes and parsley leaves.  Season to taste.

 

Serving: Garnish:  Center each portion of cod in a deep dinner plate and spoon the nage around it.  Garnish with shaved fennel and add optional shrimp and mussels around the edge of the plate.  Serve immediately with crusty bread.

 

*Shrimp Stock: Saute 1/2 cup mirepoix in olive oil to cover the bottom in a deep 8” skillet.  Add 3 cups water and 1 cup white wine to the pan and heat to a simmer.  Rinse off 1 pound shrimp (10-15 count) and add them to this bouillon. When the shrimp begin to turn color turn off the heat and let the shrimp steep for 5 -10 minutes until cooked through.  Remove the shrimp and shell them when they are cool enough to handle returning the shells to the bouillon and reserving the shrimp for garnish.  Reduce the broth to 2 cups and reserve for the nage.  Reheat shrimp in a small amount of nage before garnishing the plate.

 

Adapted from an article in the New York Times Magazine, “Recipe Redux: Bouillabaise, 1904“, published March 12, 2010.

  • Written by Madelaine Bullwinkel

Lobster with Spring Vegetables

LOBSTER WITH SPRING VEGETABLES

 

Ingredients:

4 lobsters, poached as directed on page 2, meat removed

1-1/3 cup Court Bouillon

2 tablespoons unsalted butter, softened (if coral is available)

Vegetables:

1 bunch baby carrots, or larger ones, julienne cut

2 tablespoons unsalted butter, divided

1 head bulb fennel, trimmed and cut into 8 wedges

1 pound asparagus, trimmed to 2-1/2' tips

8 ounces wild mushrooms (optional)

Sauce:

4 tablespoons unsalted butter, cold

Sea salt and freshly ground white pepper

1 tablespoon fresh lemon juice

1 tablespoon whipping cream

3 tablespoons fresh ginger, minced

 

Directions:

Vegetables:

Carrots:  Trim, rinse and peel the carrots.  Julienne large ones.  Combine in a saucepan with 1 tablespoon butter, 1/2 teaspoon sugar and a pinch of salt.  Cover and cook slowly until just tender.  Reserve.

Fennel and Asparagus:  Steam these vegetables, separately until just tender.  Reserve.

Mushrooms:  Submerge morels in cold water, drain and halve large ones.  If using commercial mushrooms, select cremini.  Wipe them clean, halve.  Saute mushrooms slowly in 1 tablespoon butter for 5 minutes.   Drain and set aside.

 

Sauce: Melt 3 tablespoons cold butter in a large skillet.  Reheat the lobster meat briefly, turning onee and removing the claw meat first.  Divide the lobster tails and claw meat among the serving plates.

 

Add the court bouillon to the skillet and simmer for 2 minutes.  Add the ginger pieces, the cream and swirl in coral that has been combined with softened butter if available.  Do not return the sauce to a boil after the coral is added.  Season to taste with salt and white pepper.

 

Vegetables:  Heat remaining 2 tablespoons of butter in another skillet.  Toss the vegetables in the pan to reheat gently.  Distribute them over the lobster meat.

 

Spoon the sauce over the lobster and vegetable ensemble.  Serve immediately.