The Baton Rouge Epicurean Society and Mockler Beverage will host CrawFête, a gourmet crawfish festival on , April 18. The event at , held at Mockler Beverage, 11811 Reiger Road, Baton Rouge, will feature crawfish dishes prepared by chefs from Baton Rouge restaurants served with craft beers, wines and spirits from Mockler Beverage.
Ralph Brennan’s Red Fish Grill, 115 Bourbon St., New Orleans, is celebrating its 3 millionth barbecued oyster, which was fried sometime March 20, by hosting a contest for fans to build a new oyster dish. One of the restaurant’s most popular dishes, barbecued oysters are flash-fried then coated with Crystal Hot Sauce and drizzled with house-made blue cheese dressing.
The winner of the BYONB (Build Your Own Next Best) Oyster Dish will get up to a dozen free oysters, every day and prepared any way, for life. Participants can submit their suggestions here. A winner will be chosen at random.
Seafood Lasagna Serves at least 12. Recipe is from Myra Crawford.
1 lb. lasagna noodles
About 1 cup of a combination of chopped onion, celery, bell pepper and garlic
1 stick butter
1 lb. peeled and deveined shrimp
1 lb. crawfish tails
1 lb. crab claw meat
1/4 cup vegetable oil
1/4 cup all-purpose flour
3 1/2 cups whole milk
Salt, to taste
1/2 tsp. white pepper
Pinch grated nutmeg
1 lb. grated mozzarella cheese
2 (8-oz.) pkgs. grated pizza cheese (all white cheeses)
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Get out and enjoy the best of Louisiana seafood along with some rockin’ music and other events in New Orleans’ Woldenberg Riverfront Park. The Louisiana Seafood Festival (free!) will host a variety of food vendors, of course, but also some great Louisiana bands, arts and crafts, and other events.
Some of the menu items include 7 on Fulton‘s oyster and Brie po boy ($8.00), Bacchus Bistro & Bar’s boudin-stuffed chicken ($8.00), Borgne‘s shrimp and lima bean cassoulet ($7.00), Galatoire‘s shrimp remoulade ( $8.00) and Mr. B’s Bistro’s bacon wrapped shrimp and grits ($7.00).
Bisque of Curried Pumpkin, Crawfish and Corn Yields 12 6oz. servings. Recipe is from Latil’s Landing at Houmas House Plantation.
1 cup olive oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
½ cup chopped garlic
1 cup flour
1 cup Steen’s cane syrup
¼ cup curry powder
2 quarts crawfish stock
1 (14 oz.) can of unsweetened pumpkin
2 cups fresh corn kernels
1 lb. peeled Louisiana crawfish tails
1 cup heavy whipping cream
Salt to taste
Pepper to taste
For a flavorful pasta salad with a flavor of sweetness and tang, serve Shrimp, Orzo and Grape Salad.
Shrimp, Orzo and Grape Salad Serves 4. Recipe is from the California Table Grape Commission.
2 cups cooked, drained orzo pasta
Mustard-Dill Dressing (see recipe)
2 cups green California seedless grapes, halved
8 ozs. small cooked peeled shrimp
1 cup diced, seeded cucumber
¼ cup diced green pepper
½ tsp. salt
1/8 tsp. ground pepper
2 tbls. chopped fresh dill
Chefs John Folse and Calvin Coleman pour alligator sausage into Coleman's gumbo on July 17. The two chefs are among a group selected by BP to cook for Olympic athletes, families and visitors at the London Olympics. The food was cooked in Folse's Donaldsonville manufacturing plant before being frozen and flown to London.
Chef John Folse and a group of eight other Gulf Coast chefs are traveling to London as part of BP’s Spirit of the Gulf program. They’ll be serving their dishes, like Coleman’s seafood gumbo, to athletes, families and visitors to show off Gulf Coast culture and Gulf seafood.
“As far as the quality of the seafood, questions continue to be asked, naturally,” Folse said, and the recipes selected use only fresh Gulf species. “We wanted to make the statement on the greatest world stage we have available.”
For Folse and the other chefs, this meant navigating a range of hurdles involving USDA inspections, logistics and U.K. import laws. Coleman’s gumbo originally included oysters, which you can’t bring into Britain. The alligator sausage also had to be specially ordered to omit any processed pork.
“There’s a huge amount of security, of food safety issues with so much product going into London,” Folse said. “The Olympics added a whole new dimension of security to the food.”
Learn more about the Spirit of the Gulf and get all the chefs’ recipes in next Thursday’s Food section.
The topping for Mediterranean Fish is flavored with sun-dried tomatoes.
Mediterranean Fish Serves 4 (3 ounces fish and 2 tablespoons tomato mixture per serving). Recipe is from Love Your Heart by the American Heart Association, courtesy of Family Features.
Vegetable oil spray
4 dry-packed sun-dried tomato halves, finely chopped
2 tbls. water
8 Kalamata olives, finely chopped
2 tbls. diced pimento
2 tbls. finely snipped fresh parsley
1 tbl. chopped fresh basil leaves
1 tbl. olive oil
4 mild, thin fish fillets, such as snapper (about 4 ozs. each)
¼ tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. salt
Crab and Mango Cake With Chipotle Remoulade Sauce Serves 4. Recipe is from Latil’s Landing at Houmas House.
For the crab cakes:
1/2 lb. jumbo lump crab meat
1/2 lb. claw crab meat
1/4 cup diced red onions
1/4 cup diced celery
1/4 cup red bell pepper
1/2 cup diced mango
1/2 cup mayonnaise
1/4 cup Creole mustard
1/4 cup chopped parsley
Salt and pepper to taste
1 cup bread crumbs
1 cup oil