Course of Destruction Recipes Courtesy of Chef Ed Moise
Pirate's Blood
2 oz. Cranberry Juice 1 oz. Old New Orleans Dark Rum ½ oz. Curacao (Blue) 2 Marinated Pearl Cocktail Onions 1 Sword Shaped Cocktail Spear 1/8 Lime
Combine cranberry juice and Dark rum in an Old Fashion glass filled with ice. Pour Curacao around the edge of the glass. Squeeze the lime into the drink and then rub lime around the rim of the glass. Slide the two pearl onions onto the sword and hook onto the rim of the glass.
Sweet Rice Calas
2 cups cooked rice, cooled 3 tbs. granulated sugar 2 tsp. baking powder Pinch salt Pinch cinnamon ½ cup raisins 6 tbs. flour 2 large eggs 2 cups peanut oil Confectioners’ sugar Preparation: In a large Dutch oven, pour oil to a depth of 4 inches, heat over medium-high heat until 360°. Meanwhile, in a small bowl, combine rice and dry ingredients. Add eggs. Mix thoroughly. Carefully drop each walnut sized spoonful into hot oil. Fry until golden, 3 to 4 minutes, turning halfway through. Remove from oil, and let drain on paper towels. While still hot, dust calas with confectioners’ sugar. Serve immediately.
Yields approximately 18 calas.
Savory Rice Calas
2 cups cooked rice, cooled 6 tbs. flour 1 tbs. baking powder 1/4 tsp. salt ½ cup chorizo sausage, cooked and drained 3 thinly sliced green onions 1 tbs. Tabasco 2 eggs 2 cups peanut oil Preparation: Mix the rice and dry ingredients together thoroughly. Add the eggs and hot sauce. Pour peanut oil into a 12-inch frying pan and place over medium-high heat to about 360º. Carefully drop each walnut sized spoonful into hot oil and fry until golden 3-4 minutes, turning halfway through. Serve immediately.
Yields approximately 18 cala.
Fish Tacos
2 cups shredded green and red cabbage ¼ cup corn oil 2 tbs. distilled vinegar Salt and pepper to taste 1 medium tomato, seeded and finely chopped 1 small red onion, peeled and finely chopped 1 clove garlic, minced 1/2 cup roughly chopped cilantro and sprigs to garnish 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional) ¾ cup mayonnaise 2 limes cut into wedges 1 tsp. each kosher salt, gran garlic, black pepper 1 cup corn flour 1 cup peanut oil 1 pound catfish or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long 12 6-inch fresh flour tortillas
Preparation: In a medium bowl, combine shredded cabbages, oil, vinegar and salt and pepper. In a medium bowl, combine the tomatoes, onion, garlic, cilantro, jalapeño and mayonnaise. Season to taste with lime, salt and pepper. In a medium bowl, mix together the flour, salt, granulated garlic and black pepper. Pour peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Working quickly, dredge the fish pieces in the flour mixture, shaking to remove excess. Place some fish pieces in the oil, without crowding and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish. Meanwhile, lightly oil a skillet and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Serve 2 to 3 tacos per person, with lime wedges and cilantro sprigs.
Black Gulf Recipes Courtesy of Chef Ed Moise
Tai Chi w/ a Twist
1 oz. Old New Orleans Rum 1 oz. Coconut Rum 2 oz. Green Tea w/ Ginseng 1 oz. Pineapple Juice 1/2 oz. Minut Infused Simple Syrup 1/2 oz. Blue Curacao 1 Round Slice of a Small Blood Orange
Mix all ingredients together except the Curacao and orange. Pour over crushed ice. Drizzle Blue Curacao around the edge of the glass. Cut edge of orange, twist and place on top of glass. Add 1 or 2 drops of Tabasco. Do not mix.
Grits and Grillades
1/2 cup prepared roux 1 tbs. Worcestershire sauce 4 oz. butter 1 tbs. Tabasco 1 cup onions, chopped 2 tbs. Parsley, chopped 2 tbs. garlic, finely chopped 1 - 1/2 lb. beef round 1/2 tsp. Thyme leaves 1 tsp. Cayenne pepper 2 ea. Bay leaves 2 oz. Canola oil 2 cups beef stock salt and pepper 1 - 1/2 cups crushed tomatoes For the sauce: In 1 gal. saucepan heat butter. Add onion, garlic, Thyme, Bay leaves, salt and pepper. Saute till vegetables are tender. Add roux and fully incorporate. Add beef stock and crushed tomatoes- simmer till desired consistency is reached. Add Tabasco and Worcestershire sauce. Add salt and pepper to taste and simmer.
For the Grillades: Cut beef round into 2" squares. Lay meat squares on cutting board, season with salt, pepper and a pinch of Cayenne. Use a meat mallet to pound squares until very thin. Heat 2 ozs. oil in large, 16" skillet. Lightly flour each square and add to skillet, browning all pieces and set aside. Deglaze pan with 1 cup of beef stock and add to sauce. Add meat to sauce and simmer till completely tender, about 1 - 1/4 to 1 - 1/2 hours.
For Grits: 2 cups heavy cream 2 cups water 1 cup instant grits
Heat cream and water to a simmer. Whisk in grits in a steady stream. Add salt and pepper to taste. Cover and simmer 5-6 minutes. Spoon grits into a bowl and ladle several pieces of meat with sauce on top.
New Orleans' Style BBQ Shrimp Pizza
1 cup butter 4 tbs. flour 1 cup seafood stock 1/2 cup beer 2 tsp. salt 1 tsp. red pepper 1 tsp. black pepper 1 tsp. white pepper 1 tbs. garlic, finely chopped 1 tsp. Thyme leaves 1 tsp. Rosemary, fresh if available 1/2 tsp. Oregano 1/2 lemon 1 tbs. Worcestershire Sauce 2 tbs. Parsley, finely chopped 1 lb. shrimp 21-25 count, peeled & deveined 1/2 cup Parmesan cheese, freshly grated 1/2 cup Gruyere cheese, freshly grated 1 large pizza crust, precooked
For the sauce: In a medium saucepan, melt the butter. Whisk in flour and cook over medium heat 2-3 minutes. Whisk in seafood stock and beer until fully incorporated. Sauce should be slightly thick. Add remaining two ingredients (except cheese), and simmer 3 minutes.
To prepare the shrimp: Add shrimp to sauce and gently simmer 3-5 minutes to just pink. Do not overcook. Use slotted spoon to remove shrimp and set aside for pizza. Spread Parmesan in even layer onto pizza crust. Arrange shrimp on top of cheese, spoon sauce over shrimp. Top with Gruyere cheese. Bake in oven at 425 degrees for 5-7 minutes until lightly browned and cheese is bubbly.