Main Course

Crab Cakes

  • 1 cup panko breadcrumbs
  • 1/2 yellow onion, finely diced
  • 1 tablespoon butter
  • 2 green onions, green parts only, chopped
  • 1/3 cup Bechamel Sauce (recipe follows)
  • 1/2 cup finely grated Parmesean cheese
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon cayenne
  • 1 tablespoon dry mustard
  • 1/2 teaspoon gralic powder
  • salt and freshly ground black pepper to taste
  • 1 pound jumbo lump Gulf crabmeat, picked over
  • 1/4 cup vegetable oil
  • Soy Bean Succotash (recipe follows)
  • Spicy Aioli (recipe follows)

Bechamel Sauce

  • 1 stick butter, cubed
  • 1/4 cup all-purpose flour
  • 1 cup milk, heated but not boiled
  • salt and freshly gound black pepper to taste

Soy Bean Succotash

  • 4 strips thick-cut bacon
  • 1 small onion, finely diced
  • 1 small red bell pepper, finely diced
  • 2 ears fresh corn, shucked, grilled and cut off the cob
    (reserve cobs for making Corn Infused Cream)
  • 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
  • 1 tablespoon fresh chopped basil
  • 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

  • 2 corn cobs, kernels removed
  • 1/2 cup heavy cream
  • 1 teaspoon white pepper
  • 1 tablespoon kosher salt

Spicy Aioli

  • 1 tablespoon finely chopped garlic
  • 1 egg yolk
  • 1 whole egg
  • 1 1/2 cups grapeseed oil
  • juice of 1 lemon
  • 1 tablespoon Sambal chile paste
  • salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Crab Cakes 

Click for Video of Cooking Demonstration 

  • 6 large puff pastry shells, cooked according to package directions
  • salt and freshly ground black pepper to taste
  • 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked Spanish paprika
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons sherry
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

Course: 
 

Snapper

  • 4 tablespoons paprika
  • 4 teaspoons cayenne pepper
  • 3 teaspoons ground white pepper
  • 3 teaspoons freshly ground black pepper
  • 2 tablespoons salt
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 3 sticks unsalted butter, melted
  • 8 6 oz fillets Fresh-caught Gulf red snapper

 

Leeks

  • 1 1/2 sticks butter, cut into pieces
  • 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
  • 5 leeks, chopped, white and pale green parts only (about 4 cups)
  • salt and freshly ground black pepper to taste
  • 1 tablespoons finely chopped chives

 

Grits

  • 3 cups water
  • 1 cup heavy cream
  • 1 cup stone ground grits
  • 1 tablespoons butter
  • 4 ounces soft goat cheese (chevre)
  • 2 tablespoons chopped flat-leaf parsley
  • 2 leaves fresh basil, cut in a chiffonade
  • 1/4 teaspoon coarsely ground black pepper
  • salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

RECIPE NAME

Click for Video of Cooking Demonstration

Course: 

Redfish

  • 1 egg
  • 1 cup milk
  • 1 tablespoons Creole seasoning
  • 1 cup all-purpose flour
  • 4 4-ounce skinless redfish fillets
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups Pistachio Breading (recipe follows)
  • 8 asparagus spears, trimmed
  • 1/4 cup olive oil
  • 2 extra-large Louisiana strawberries, stems and leaves intact, halved
  • 1 cup Strawberry Beurre Blanc (recipe follows) 

Pistachio Breading

  • 1/2 cup coarsely ground pistachios
  • 1 cup Panko breadcrumbs
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Strawberry Beurre Blanc

  • 1 shallot, finely minced
  • 1 teaspoon minced garlic
  • 1/2 cup dry white wine
  • juice of 1 lemon
  • 2 tablespoons heavy cream
  • 3 tablespoons cold Strawberry Butter (recipe follows)
  • salt and freshly ground black pepper to taste

Strawberry Butter

  • 1/2 stick unsalted butter, at room temperature
  • 1/2 cup ripe, sliced Louisiana strawberries at room temperature
  • 1 tablespoon sugar

Pistachio Crusted Redfish over Fire Roasted Asparagus

with Strawberry Beurre Blanc

RECIPE NAME 

 

Course: 

Tuna

  • 2 pounds highest quality Gulf tuna steaks
  • salt and freshly ground black pepper to taste
  • 4 tablespoons pimenton de la vera (Spanish smoked paprika)
  • 1 tablespoon pomace olive oil, or as needed

 

Artichoke and Ham

  • 1 tablespoon pomace olive oil
  • 1 red onion, halved and cut into thin slices
  • 3 cloves garlic, thinly sliced
  • 6 slices Serrano ham cut into 1/8-inch jullienne strips
  • 12 small baby artichokes, trimmed and quartered 
  • juice and zest of 1 lemon
  • 3 tablespoons chopped flat-leaf parsley

 

Garnishes

  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons chopped flat-leaf parsley

Pimenton Dusted Gulf Tuna with

Braised Artichokes and Serrano Ham

RECIPE NAME 

Video of Cooking Demonstration Available

Course: 
  • 1 pint plus 1/4 cup shucked Gulf oysters
  • 1 stick cold butter, cubed
  • 4 8-ounce skinless black drum fillets
  • salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon room temperature butter
  • 8 ounces shiitake mushroom, stemmed and sliced
  • 2 ounces tasso, julienned
  • 1 pound spinach, washed, stems removed

Sauteed Black Drum Filet with
Spinach, Oysters, Shiitakes and Tasso

  

RECIPE NAME

Click for Video of Cooking Demonstration 

Course: 
  • 4 tablespoons olive oil
  • 2 tablespoons sliced garlic
  • 4 tablespoons minced shallots
  • 1 teaspoons chile flakes
  • 2 teaspoons fresh chopped sage
  • 1/4 cup chopped Andouille sausage
  • 1/2 cup Louisiana crawfish tails
  • 1/4 cup chicken stock
  • 1/2 cup smoked tomato puree
  • 1/4 cup heavy cream
  • 5 cups pasta of your choice, cooked al dente
  • 1 tablespoons butter
  • salt and freshly ground black pepper to taste

Smoked Andouille and Louisiana Crawfish over Pasta

Smoked Andouille and Louisiana Crawfish over Pasta 

 

Course: 

 

Seafood Cannelloni

  • 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 1/4 pound jumbo lump Gulf crab meat, picked through
  • 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
  • 1 slice whole wheat bread, cut into 1/2-inch cubes
  • zest of 1/4 lemon
  • 2 dashes Tabasco sauce
  • 1/4 pound ricotta cheese
  • 1/4 pound burrata mozzarella
  • 1/2 Tbs kosher salt
  • 12 cooked cannelloni noodles
  • 1 cup fresh bread crumbs

 

Leek Fonduta

  • 2 Tbs olive oil
  • 2 yellow onions, roughly chopped
  • 1 rib celery, roughly chopped
  • 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
  • 1 clove garlic, roughly chopped
  • 1 fennel stalk, roughly chopped
  • 1 750 ml bottle dry vermouth
  • 1 1/2 cups clear fish broth
  • 1 quart heavy cream

 

Seafood Cannelloni with Leek Fonduta

Seafood Cannelloni  

Click for Video of Cooking Demonstration

Course: 

Shrimp

  • 1/4 cup raw smoked bacon, chopped
  • 2 large shallots, minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
  • 1/4 cup warm water
  • 1 tablespoon fresh thyme
  • 1/4 cup sliced green onions
  • 1 cup roasted shiitake mushrooms
  • 1/2 stick butter, room temperature

Grits

  • 2 cups water
  • 2 cups whole milk
  • 1 stick salted butter
  • 1½ cups stone ground grits
  • salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

 

Course: 

 

Flounder

  • 4 Gulf flounder fillets, about 1/4 pound each
  • 1/2 stick butter
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped yellow onion
  • 1 cup fresh Louisiana lump crabmeat
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon Louisiana Original Hot Sauce
  • 1/8 teaspoon Cajun Injector Cajun Shake
  • salt to taste
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1/3 cup bread crumbs
  • 1/4 teaspoon paprika
  • 2 teaspoons freshly chopped parsley 

Mornay Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk, heated but not boiled
  • 1/2 cup grated gruyere cheese
  • 2 egg yolks, slightly beaten
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

Crabmeat Stuffed Gulf Flounder

Click for Video of Cooking Demonstration

 

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