Another Contender Gone and a Top Recipe!

And so we said good-bye last night to Top Chef contestant, Ron Duprat.
Ron is an executive chef from Haiti. He cooks with exotic flavors with a Haitian Creole influence.


I liked Ron's big, gruff personality and I was a little sad to see him go. But, the challenge of deconstructing a paella was too much for him, since according to head judge Tom Colicchio he didn't appear to know how to make one to begin with.


Below is one of his recipes. It sounds delicious and not too complicated for a home cook. I think I may try it this weekend in honor of Chef Ron!








Pan Seared Salmon with Spinach and Cannelloni Bean Saute and Citrus Butter

* 8 ounces wild salmon, filleted into 4-ounce portions
* 4 ounces Chablis
* 2 ounces heavy cream
* 1 bay leaf
* 1 lemon, zested and juiced
* 4 ounces spinach, washed and cleaned
* 1 small can cannelloni beans
* 1 clove garlic
* 2 ounces unsalted butter
* Olive oil
* Salt and pepper

1. For citrus butter, reduce Chablis and heavy cream by half with bay leaf and lemon juice. Mount slowly with butter (whisk in cold butter). Strain and season with salt and pepper to taste.
2. In a saute pan, heat 2 ounces olive oil and add salmon seasoned with salt. Cook until golden brown. Remove from pan and let rest.
3, In another saute pan with oil, cook spinach, garlic, and cannelloni beans. Season with salt and pepper to taste.


To Serve:
1. Using a ring mold, pack spinach-bean mixture onto center of plate. Remove mold.
2. Gently place salmon on top of spinach.
3. Spoon citrus butter sauce over salmon and plate.
4. Garnish with lemon zest and fresh herbs.

Enjoy!

photos and recipe via

A Party and Spicy Leftovers!

It's that time of year! And a friend's 50th birthday was the perfect excuse for a Spring Crawfish Boil! We went to his lakehouse and enjoyed crawfish with the traditional accompaniments, corn, red potatoes, andouille sausage, onions and garlic, all cooked up with plenty of Cajun spice!
It can be difficult to estimate the amount of whole crawfish needed for a crowd, and since Southerners NEVER want to run out of food, there is usually a good bit left over to be sent home with friends.
Here's a great recipe for using up those leftover crawfish tails.

Crawfish Etouffee

1/4 cup butter
3 Tblsp all-purpose flour
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup scallions, chopped
1 tsp chopped garlic
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper

Melt butter in heavy skillet. Add flour and cook, stirring until it starts to brown. Add chopped onion, bell pepper, celery and garlic and cook until vegetables are almost tender. Add crawfish tails, salt, cayenne pepper and black pepper. Cover and simmer for about 15-20 minutes. You can add a little water or chicken broth if mixture thickens too much. Add chopped scallions and cook about 5 more minutes.
Serve over hot cooked rice.

photo by Brian Oberkirch