food

Camarones y ostras al estilo de Nueva Orleans

El chef Dale Talde nos lleva al pantano mientras crea un menú inspirado en Nueva Orleans completando con ostras a la parrilla y camarones a la pimienta negra.

food

Camarones y ostras al estilo de Nueva Orleans

El chef Dale Talde nos lleva al pantano mientras crea un menú inspirado en Nueva Orleans completando con ostras a la parrilla y camarones a la pimienta negra.

Supplies

  • Pickled Peppers
  • 1 cup rice wine vinegar
  • ½ cup granulated sugar
  • ½ cup water
  • 1 teaspoon salt
  • 1 ½ cups thinly sliced jalapenos
  • Breadcrumbs
  • 3 cloves garlic, minced
  • ¾ pound unsalted butter
  • 2 ½ cups panko breadcrumbs
  • 1 cup grated parmesan cheese
  • 1 cup frozen spinach, thawed and excess water removed
  • 1 Tablespoon worcestershire sauce
  • 24 large oysters such as Blue Point, shucked and in the shell

Pasos

  1. Pickled Peppers
  2. Add the vinegar, sugar, water and salt to a small saucepan.
  3. Bring to a simmer and stir until sugar is dissolved, set aside to cool slightly.
  4. Place the sliced jalapenos in a glass bowl or jar and pour the vinegar mixture over the top to cover.
  5. Allow them to sit for at least 30-minutes
  6. .
  7. Breadcrumbs
  8. Add the butter, and garlic to a large skillet and cook over medium heat until butter is melted and garlic becomes fragrant, about 2-3 minutes.
  9. Add the breadcrumbs, toast 4-5 minutes until golden.
  10. Turn off the heat
  11. Stir in the parmesan, worsteshire, and spinach.
  12. Season with salt and pepper.
  13. Oysters
  14. Heat the grill to high heat.
  15. Put about 3 tablespoons of breadcrumbs on top of each oyster.
  16. Place the oysters on the grill and cook for 3-4 minutes.
  17. Garnish with pickled peppers and serve.

Supplies

  • 24 Tail on shrimp (16/20)
  • Salt and pepper
  • Oil
  • Sauce
  • ½ cup worcestershire sauce
  • ¼ cup oyster sauce
  • ½ cup ketchup
  • ½ cup honey
  • 4 Tablespoons minced garlic
  • 2 Tablespoons coarsely crushed black pepper
  • ½ cup butter
  • Salt to taste
  • Sandwiches
  • 2 french baguettes, cut in half lengthwise
  • 1 cup mayonnaise
  • 1 tomato, thinly sliced
  • 1 onion, thinly sliced
  • 2 cups shredded iceberg lettuce

Pasos

  1. Heat the grill to high heat.
  2. Season the shrimp with salt and pepper and coat with some oil.
  3. Cook the shrimp on the grill for 2-3 minutes per side.
  4. Add the worcestershire sauce, oyster sauce, ketchup, honey, garlic, black pepper, and butter to a small saucepan.
  5. Bring to a simmer and turn off the heat.
  6. In a large bowl, toss the shrimp
  7. To Assemble
  8. Spread the mayonnaise on both sides of each baguette.
  9. To the bottom half of each baguette add shrimp, shaved lettuce, onion and tomato.
  10. Slice in half and serve.

Supplies

  • Plantains
  • 6 ripe plantains
  • 18 spring rolls wrappers
  • 1 egg, beaten
  • 2 cups vegetable oil
  • Sauce
  • ½ cup unsalted butter
  • 1 ½ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoon vanilla extract
  • ¼ cup rum
  • vanilla ice cream for serving

Pasos

  1. Sauce
  2. Heat a medium skillet over medium heat.
  3. Add the butter and cook until melted.
  4. Stir in the sugar, vanilla, and cinnamon.
  5. Bring to a simmer, while stirring.
  6. When the sugar has melted, remove from the heat, stir in the rum and flambé.
  7. Keep the sauce warm while you make the rest of the dish.
  8. Plantains
  9. Remove the peel from the plantains, cut in half lengthwise, and then cut those pieces in thirds.
  10. Place one of the plantain pieces in the center of the spring roll wrapper, fold up the bottoms and then roll in up the sides, brush with egg wash to seal.
  11. Repeat until all plantains are wrapped.
  12. Heat a high sided skillet on the grill over medium high heat.
  13. Add the vegetable oil and heat.
  14. Cook the plantains in the oil until golden brown, flipping halfway through.
  15. Remove to a paper towel lined plate.
  16. Add the fried plantains to the skillet with the sauce and stir to coat.
  17. To serve: Stack some of the fried plantains on a plate and finish with a scoop of ice cream.

Supplies

  • 2 oz light rum
  • 2 oz dark rum
  • 2 oz passion fruit juice
  • 1 orange
  • 1 lime
  • 1 Tbsp simple syrup
  • 1 tbsp grenadine
  • Garnish with grilled orange slice and cherry

Pasos

  1. Cut the orange and lime in half and put flesh side down on the grill, and grill until charred.
  2. Pour all of the ingredients including the juice from the lime and orange into a cocktail shaker and shake.
  3. Serve over ice in a giant cup.