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 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.
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.
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.