Duck Crepe with Port Cherries and Pistachios

Crepe Filling:
½ lb. cream cheese
½ lb. goat cheese
1 T. chopped fresh rosemary
1 T. chopped fresh thyme
1 T. chopped fresh parsley
¼ cup heavy whipping cream
2 cups chopped roasted duck

Crepes:
2 eggs
¾ cup milk
¾ cup flour
1 T. sugar
1 T. melted butter

Toppings:
1 cup port or red wine
½ cup sugar
½ dried cherries or cranberries
½ cup roasted pistachios
¼ cup olive oil

1. Add port and sugar to small pot and reduce until syrup like consistency is reached and add dried cherries.
2. Heat non stick sauté pan to low and spray with cooking spray.
3. Pour 3 oz. into pan and move around until it covers the entire bottom.
4. Cook until it starts to move on its own then flip with a rubber spatula.
5. Cook for approximately 10 more seconds and remove from pan.
6. In separate pan, add filling and heat through.
7. Fill the crepes and roll onto a plate.
8. Top with port cherries and pistachios and enjoy!

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Sautéed Drum with Crabmeat Yvonne

Ingredients:

1 filet of Louisiana Black Puppy Drum
1 cup of Wondra flour
½ cup oil
Salt and Pepper
½ cup Button Mushroom (sliced)
1 Artichoke Heart (sliced)
½ lb. of fresh Jumbo Lump Louisiana Crabmeat
¼ cup Green Onions (chopped)
¼ cup of Salted Butter
1 T. Lemon Juice (room temperature)
1 T. Red Wine Vinegar (room temperature)

Instructions:

1. Heat up a sauté pan to medium heat and add oil.
2. Salt and pepper fish then dredge in flour.
3. Place fish in sauté pan and cook until golden brown, then turn fish over and turn heat down to low to cook through.
4. In a separate sauté pan, melt butter, add mushroom and artichokes.
5. Cook mushrooms and artichokes then add the crabmeat and green onions to heat all the way through.
6. Let the butter in the pan brown slightly then slowly add lemon juice and vinegar. (Butter will pop out of pan if it is too hot and lemon juice and vinegar is added)
7. Take fish out of pan and dry with paper towels then place on plate.
8. Add Yvonne topping to fish and enjoy.

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Creole Eggplant

Ingredients:

8 diced eggplants
2 pads butter
1 cup onion
½ cup celery
¼ cup bell pepper
1 oz. chopped garlic
1 tsp. crushed red pepper
1 tbsp. granulated garlic
1 tsp. sweet basil
1 tsp. thyme
¼ lb. smoky diced ham
2 lbs. gulf shrimp
2 oz. chicken base
2 oz. sugar
¼ lb. fresh crab meat
Seasoned Italian bread crumbs
Parmesan cheese
Chopped parsley

Directions:

1. Boil diced eggplants; drain
2. Sauté butter, onion, celery, bell pepper and chopped garlic until veggies done
3. Add crushed red pepper, granulated garlic, sweet basil and thyme
4. Add smoky diced ham, shrimp; sauté till shrimp are cooked
5. Add boiled eggplant
6. Add chicken base and sugar
7. Add fresh crab meat; fold
8. Tighten with seasoned Italian bread crumbs as needed
9. Garnish with Parmesan cheese and chopped parsley

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Fried Green Tomato and Buffalo Mozzarella with Crawfish Remoulade

Green Tomato Sauce

Ingredients:

1 whole lemon
1 cup mayo
¼ cup horseradish
¼ cup creole mustard
½ bunch green onions
10 ea. garlic cloves
1 tsp. black pepper
1 stalk celery
½ bell pepper
3 ea. onion rings
½ cup roasted garlic
½ cup parsley
1 oz. Worcestershire sauce
5 shakes Tabasco sauce
2 tsp. salt

Place all ingredients in food processor; blend

Tomato - ½ in. slices

Coat in flour, egg wash and Panko bread crumbs
Deep fry

Buffalo Mozzarella - ½ in. slices between tomatoes

2 oz. Remoulade
2 oz. cream
Heat in skillet; pour over tomato stack

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Veal Marsala

Ingredients:

2 - 4 oz veal medallions dusted in seasoned flour
4 oz portabella mushrooms
garlic
olive oil
4 flakes crushed red pepper
salt
parlsey
8 oz marsala wine
2 oz veal stock
2 tbsp. lemon juice
2 oz heavy cream
unsalted butter
angel hair pasta

Instructions:

1. Heat garlic and olive oil in skillet
2. Add veal to skillet, cook one side
3. Add portabella mushrooms, crushed red pepper, pinch pepper, salt and parsley, cook until soft 4. Add marsala wine, reduce until liquid almost gone
5. Add veal stock and lemon juice, reduce
6. Add heavy cream until it comes to a boil, remove veal and place on pasta
7. Take off heat and add 2 pads of unsalted butter and incorporate
8. Serve over angel hair pasta

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Jambalaya Pasta

Ingredients:

2 oz chicken
2 oz shrimp
2 oz smoked sausage, season with tablespoon of creole seasoning
1.5 oz thin sliced green bell pepper
1.5 oz thin sliced white onion
3 oz red sauce (spaghetti gravy will do)
3 oz brown sauce
8 oz of pasta

Directions:

1. Cut all protein half way, add veggies
2. Cook till protein is done, add sauces
3. Add pasta to skillet, toss and serve
4. Garnish with tablespoon of parmesan cheese and parsley

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Coconut Curried Mussels

Ingredients:

17 mussels
4 oz curry sauce
3 slices ciabatta bread

Directions:

1. Toast 3 pieces of ciabatta bread
2. Put mussels in sauté pan with a ¼ cup water, once mussels start to open up and water is gone, add sauce and toss until sauce is warm
3. Pour mussels and sauce into a bowl with sauce, 3 slices of toasted ciabatta bread go in one corner of the bowl standing up
4. Garnish with a sprinkle of parsley

Curry sauce

Ingredients:

4 cans coco lopez
¼ C red pepper flakes
2 pinch saffron
2 C sliced shallot
2 C whole garlic
2 tsp curry powder

Directions:

1. Sauté shallot and garlic
2. Add the rest of the ingredients
3. Bring to a light simmer, then cool

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Redfish Ceviche

Ingredients:

4 redfish fillets
juice of 8 limes
zest of 1 lime
½ red onion diced (1/4" dice)
1 red pepper diced (1/4" dice)
1/2 roasted red pepper diced (1/4" dice)
1tsp sea salt
½ tsp black pepper
3 TBSP chopped cilantro
½ tsp Chili powder
½ tsp Cumin
2 TBSP pickled ginger juice
Pinch of smoked paprika
1 tsp red wine

1. Mix all ingredient together in a metal bowl and cover overnight.
2. Fill taco shell with ceviche
3. Top with avocado relish

Avocado relish

Ingredients:

1 red onion
2 jalapeno peppers
4 T roasted red peppers
2 limes
1 ½ t salt
1 ½ t pepper
2 EA avocado

MOP:

1. Small dice red onion, jalapeno, and roasted red pepper.
2. Squeeze the juice of 2 limes.
3. Add salt and pepper to the onion, jalapeno, roasted red, and lime juice mixture.
4. Skin the avocado and remove the pit, small dice the avocado and add to the mixture.
5. Gently toss the mixture together incorporating each ingredient, place in a shallow sixth pan and chill.

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Panneed Veal with Marsala Sauce

Ingredients:

8 (2-ounce) veal loins
2 cups flour
4 eggs, beaten
1/4 cup milk
2 cups dried fine bread crumbs
Olive oil for frying
1/4 cup grated Parmigiano-Reggiano cheese
Salt and Pepper to taste

Directions:

1. Season each piece of veal with salt and pepper.
2. Place each portion of veal between two sheets of plastic wrap.
3. Gently pound the veal very thin.
4. In a mixing bowl, whisk the eggs and milk together.
5. Dredge the veal in the flour.
6. Dip the veal in the egg wash, letting any excess drip off.
7. Dredge the veal in the bread crumbs, coating each side completely.
8. In a large saute pan, heat the olive oil.
9. When the oil is hot, pan-fry the veal for 2 minutes on each side.
10. Remove from the oil and drain on a paper-lined pan.

Marsala Sauce

Ingredients:

3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste

Directions:

1. Add olive oil to heavy hot saucepan.
2. Add onions, garlic, mushrooms, saute until mushrooms are tender.
3. Add flour and cook about 1 minute then deglaze pan with Marsala wine.
4. Add beef stock and cook until thick and flavors are blended.

Serves 4

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Mushroom and Cauliflower Risotto

Ingredients:

1 cup arborio rice
4 cups shitake mushrooms, sliced
1 crown cauliflower, chopped into small florets
1 cup yellow onion, diced
1/2 cup dry white wine
5 cups chicken stock
3-4 slices proscuitto
Parmesan cheese
2 T butter
Olive oil
Salt and pepper

Serves 4-5

Instructions:

Preheat oven to 400 degrees.

 - To start, heat about 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and cook about 4-6 minutes, stirring often. Once cooked, remove from heat.

 - Add more olive oil to the pan if necessary, then add the chopped cauliflower and season with salt and pepper. Allow to cook about 3-4 minutes, charring one side before stirring. Stir, then transfer to the pre-heated oven and cook about 30-40 minutes, until cauliflower is soft but not mushy.

 - In a large skillet, heat 2 tablespoons of butter. Add the diced onion, season with salt and pepper, and cook about 6-7 minutes, stirring often. Once translucent and soft, and the arborio rice and stir well to combine. Just before the mixture begins to smoke, add the white wine and stir until totally absorbed. Add a single cup of broth, bring to a low simmer, and stir constantly until absorbed. Repeat this with 3 more cups of broth - holding off on the final cup.

 - Before adding your final cup of broth, stir in the mushrooms and cauliflower. Add the final cup of broth and stir until almost totally absorbed (stop the cooking just before you think you should).

 - Crisp the prosciutto in a heavy skillet over high heat, or in the oven.

 - To serve, top each plate with shaved parmesan and chopped prosciutto.

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This February, Chef Jeremy Langlois from Houmas House is serving as our Chef of the Month.
This morning on 2une In, he showed us how to make this unique salad recipe.

Serves 4

Ingredients:

1 lb jumbo lump crabmeat
1 cup mayonnaise
1/2 cup champagne vinegar
Juice of one lime
1/2 cup fresh tarragon, chopped
1/2 cup diced turnips
1/2 cup sliced pickled ginger
1/2 cup minced ice cream cones
4 handfuls baby arugula
1 cup olive oil
salt and pepper to taste

For Crab:

In a blender, add mayonnaise, champagne vinegar, lime juice, and tarragon.
Blend all ingredients until smooth, and season to taste with salt and pepper.
In a mixing bowl, add jumbo lump crab, and gently fold in the dressing from the blender, being carful not to break the lumps of crab.
Use only enough of the dressing to lightly coat the crab.
Set aside.

For Turnips:

In a small pot, bring water to a rolling boil.
Cook turnips for 5 minutes or until a fork can pass through easily.
Remove turnips, and place in a bowl of ice water to chill.
Remove from water and set aside.

For Arugula:

Just before you are ready to build the salad, add arugula to a mixing bowl.
Add olive oil, and salt and pepper to taste.
Toss ingredients gently.
Set aside.

To Assemble the Salad:

Place a 3 inch ring-mold on the center of each plate.
Add 1/4 of the minced ice-cream to the bottom of the ring mold, spreading around evenly.
Next, add the 1/4 of of the cooked turnips, layering on top of the ice cream cones.
Next add 1/4 of the crab mixture.
Using the back of a spoon, push the top of the crab mixture firmly to pack all of the ingredients in the ring mold tightly.
Gently pull the ring mold off, so the everything stands in a cylinder.
Carefully top the crab mixture with a handful of arugula salad.
Garnish the salad with a few slices of pickled ginger.
Serve.

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Chef Ryan Andre wrapped up the month with this great recipe.

Beef Tartare

Ingredients:

6 oz. diced filet
2 tsp. Dijon mustard
2 tsp. capers (rinsed)
1 egg yolk
2 tsp. minced red onion
2 tsp. minced parsley
1 tsp. caviar
2 tsp. chipotle Tabasco sauce
2 tsp. Worcestershire sauce
2 tsp. white balsamic vinegar
2 tsp. olive oil
1/2 tsp. kosher salt

Directions:

1. Place Dijon, capers, and egg yolk in mixing bowl and mix until incorporated.
2. Add meat and remaining ingredients except oil and fold gently until mixed well.
3. Fold in olive oil until coated
4. Place in ring mold on plate and serve with crostinis or homemade potato chips.
5. Another variation would be to cold smoke filet before making tartare

Prep time: 10 min.
Servings: 1

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Check out this fresh salad recipe, courtesy of Chef Ryan Andre from Le Creole.

Creole Chop Salad

Ingredients:

2 cup chopped romaine hearts
1 cup diced cucumber
1/2 cup diced pickled red onion
1/4 cup chopped green onion
3/4 cup blanched diced carrot
3/4 cup blanched green peas
1/2 cup diced celery
1/2 cup diced roasted red bell pepper
1/2 cup crumbled goat cheese
1 avocado
3/4 cup Steens cane vinegar
1/4 cup water
1/2 cup honey
2 tsp. salt
2 tsp. fresh dill
1 cup crispy wontons
2 cups of canola oil

Directions:

1. In blender, place avocado, vinegar, water, salt, honey and dill; blend until smooth.
2. With blender running, drizzle oil until emulsified.
3. Store in cooler until needed.
4. Blanch carrots and peas separately in crab boil for approximately 6 min. Cool down as soon as remove from water.
5. Place lettuce in bowl and toss with little dressing and salt and peeper to taste. Place in bottom of salad bowl.
6. Add remaining vegetables and gently toss with little more dressing and place on top of greens.
7. Crumble goat cheese on top and garnish with crispy wontons.

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Today on 2une In, Executive Sous Chef Justin McVey from Le Creole brought us a fresh seafood dish that's easy to make at home.

Crawfish Creole

Ingredients:

2 tbsp. butter
1 cup diced onion
1/2 cup diced celery
1 cup diced green bell pepper
2 cup diced fresh tomatoes
1 oz. minced garlic
3 oz. sliced tasso
1 tbsp. fresh thyme
4 oz. crawfish tails
2 cup chicken stock
1 lemon(juiced)
salt and pepper to taste
2 tbsp. sugar

Directions:

1. Sauté onion, celery, bell pepper, tasso and garlic in butter until translucent.
2. Add tomatoes and cook down for approximately 10 minutes.
3. Add stock and seasonings, simmer for 20-30 minutes.
4. Adjust seasonings if needed and add crawfish in last 5 minutes.
5. Thicken with cornstarch slurry if need be (cornstarch and water)

Pepper Jack Grits (yields 12 cups)

Ingredients:

1/4 lb. butter
1/2 onion (diced)
9 1/2 cups milk
3 cups grits
12 oz. Pepper Jack cheese
1 tsp. white pepper
4 tsp. salt
1 Tbsp. sugar
1 1/2 Tbsp. chopped fresh thyme

Directions:

1. In a large pot, sauté onion in butter until translucent.
2. Add milk and thyme, bring to a simmer.
3. Slowly add grits while whisking constantly.
4. Add seasonings and reduce to low heat.
5. Whisk often until desired consistency.
6. Turn off heat, fold in cheese.

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This morning on 2une In, Chef Ryan Andre from Le Creole showed us how to make a delicious duck recipe with a great side dish.

Seared Duck

Ingredients:

8 oz. duck breast (skin on)
salt and pepper
2 tbsp. canola oil

Directions:

1. Heat oil in non-stick skillet over med-high heat almost to smoke point
2. Be sure duck breast is patted dry with clean towel
3. Season with salt and pepper and place skin side down in skillet
4. Place a weight on top of duck breast to press in skillet
5. Sear for approximately 3-4 min or until skin is crispy
6. Flip duck Breast and turn heat to medium
7. Cook for approximately 3-4 min or until desired temperature

Sweet Potato Au Gratin Cake

Ingredients:

8 large sweet potatoes (peeled)
4 tbsp. salt (divided)
8 tbsp. butter
2 red onions (julienned)
8 tbsp. flour
5 cups heavy cream
2 tsp. ground nutmeg
2 tsp. cinnamon
1.5 tbsp. salt
3 tbsp. sugar
1 tsp. black pepper
2 tsp. ground ginger
3 cups grated Romano cheese
2 cups sliced green onions

Directions:

1. Preheat oven to 375 degrees.
2. Slice sweet potatoes finely on a mandoline and place in large mixing bowl.
3. Toss potatoes with 3 tbsp. salt and let stand for 15 min.
4. While waiting on potatoes, place butter in saucepot and melt over medium heat.
5. Add onion and sauté until translucent.
6. Add flour and make a blonde roux.
7. Add cream and seasonings and allow to cook for approximately 10 min or until thickened.
8. Remove from heat and whisk in cheese until melted.
9. Rinse potatoes under cold water and drain.
10. Squeeze excess water out of potatoes with hands and add to thickened cream mixture.
11. Gently stir in green onions and continue until potatoes are well coated.
12. Place potato mixture in a greased 9x13x2 baking pan and lightly press with another baking pan.
13. Cover with foil and bake at 375 for approximately 25-30 min.
14. Remove foil and press again with another baking pan to pack even more.
15. Be sure to place on a cookie sheet to catch any drippings and place back in oven for 15-20 min or until golden.
16. Remove from oven and cut to serve.

Steen's Glaze

Ingredients:

1/2 cup Steen's cane syrup
1/4 cup light karo corn syrup
1 tsp. crushed red pepper
1 tsp. black pepper
3 tbsp. butter

Directions:

1. Place first 4 ingredients in small saucepot and bring to a simmer.
2. Remove from heat and whisk in butter 1 tbsp. at a time until all is melted.
3. Store at room temperature until needed.

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2une In is kicking off 2013 with a new Chef of the Month and some delicious recipes.
Le Creole of Baton Rouge will join us every Wednesday in the month of January to showcase their restaurant and menu.

Today Chef Ryan Andre whipped up Bouillabaisse or "Fish Stew".

 

 

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This month, The Little Village is serving as 2une In's Chef of the Month.
Today, Chef Stuart Woodman brought a great seafood pasta dish to kick off the segment.

Linguine and Clams

Ingredients:

6 little neck clams
1/4 cup chopped clams
2 cups white wine
1/2 cup olive oil
1 Tbsp. chopped garlic
2 Tbsp. green onions
Linguine pasta
Romano cheese
Pinch of parsley

Directions:

1. Add butter, olive oil, white wine, green onions and garlic to hot skillet; then add chopped and fresh clams to mixture.
2. Bring to boil, or until clams open up.
3. Precook linguine pasta until al dente, then add to skillet for a minute.
4. Remove pasta and place in bowl.
5. Spoon clam sauce onto pasta.
6. Top with Romano cheese and fresh parsley; serve.

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Heirloom Tomato Salad

Ingredients:

3 Heirloom tomatoes
sea salt and fresh ground black pepper
8 oz. burrata cheese (mozzarella can be substituted)
½ cup balsamic caviar (balsamic vinegar can be substituted)
micro basil (regular basil can be substituted)
Extra Virgin Olive Oil

Directions:

1. Slice the heirloom tomatoes into 1/3 inch thick slices and arrange 3 different colored slices on each plate.
2. Season the tomatoes with sea salt and fresh ground black pepper.
3. Place a tablespoon of burrata on top of each tomato.
4. Place a teaspoon of balsamic caviar on each piece of burrata.
5. Arrange micro basil on each slice of tomato and drizzle with extra virgin olive oil.

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The chefs from Ruffino's returned to the 2une In kitchen this morning with this great seafood appetizer.

Ingredients:

2 pounds jumbo lump crabmeat
2 pounds claw crabmeat
1 pound butter
1 cup onions, chopped
½ cup celery, chopped
1 cup green onions, sliced
4 tablespoons garlic, minced
½ cup flour
2 quarts heavy whipping cream
¼ cup white wine
¼ cup lemon juice
dash of Tabasco
1 cup grated Parmesan cheese
salt and cayenne pepper to taste
1 cup red bell pepper, diced
1 cup parsley, chopped

Directions:

1. In a heavy bottom stockpot, melt the butter over medium high heat.
2. Add the onions, celery, green onions, and garlic and sauté until the onions begin to turn clear. 3. Mix in the flour and stir to make a white roux. Be careful not to let the roux brown.
4. Add the hot cream to the roux and stir well.
5. Reduce heat to a simmer and add white wine, lemon juice, and hot sauce.
6. Add Parmesan cheese stirring well so mixture does not scorch.
7. Add red pepper and parsley for color and fold in the crabmeat.

Serve with crackers.

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