Chef Shares Recipes With A Big Easy Flair
NEW YORK (CBSNewYork) -- Chef Margaret LaVetty of Gentilly Kitchen + Bar in the West Village stopped by the CBS2 studios to cook up some New Orleans-themed dishes and share some recipes.
Check out the segment in the video player above and the recipes below.
GENTILLY SEAFOOD GUMBO
1/2 cup clean and boiled crayfish
16 jumbo shrimp
8 Jonah crab claws
2 teaspoons chopped fresh thyme
3 garlic cloves, minced
4 tablespoons olive oil
1 ½ cups diced onion
1 cup diced red or green bell pepper
½ cup diced celery
4 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon paprika
¼ teaspoon cayenne
1 cup diced ripe tomato, fresh or canned
6 ounces smoked andouille sausage, in 1-inch-thick slices
8 cups shrimp broth
.5 cups chopped okra
1 tablespoon filé powder
½ cup chopped scallions cup for garnish
.75 stick Butter
Procedure
Sauté all vegetables and sausage in butter
Add flour and cook golden brown
Add broth and tomato paste simmer slowly 20 min
Add seafood and thyme and seasonings
Simmer another 10 min
Serve with grilled French bread
* * * *
CRAB MAISON
1st- CRAB MAISON (1 portion)
SALAD BASE-
Baby arugula. 1 cup
Frisée 1/4 cup
Sherry vinaigrette 1oz
VINAIGRETTE - (4 portions)
Aged sherry vinegar 1.5 oz.
Pure olive oil 2.5 oz.
Shallot 1 (minced)
Salt and pepper 1 pinch
Emulsify in blender
CRAB TIMBAL (1 portion)
Lump crab meat. 2.5 oz.
Diced avocado .5
Ruby grapefruit—4 supremes
Remoulade. 1Tblsp
Procedure
In a small bowl combine all ingredients
For and press into a ring mold
Slide on top of salad
REMOULADE (4 portions)
Mayo 2 TBLSP
Grain mustard. 1 tsp
Ketchup 2 tsp
Finely diced mix of celery/garlic/ scallion. 1 TBLSP
Sriracha chili sauce 1 tsp
Paprika 2 pinches
Mix all ingredients with a whisk
* * * *
GENTILLY BEIGNETS
(Makes 20 beignets)
2 cups flour
2 cups water
6 oz. butter
.25 cup sugar
1 tsp vanilla
Pinch salt
7 eggs
Powdered sugar
Procedure
-Heat water, butter, sugar, vanilla, salt until butter melts
-Whisk in flour and cook until dry
-Cool to room temperature
-Place mixture in mixer on low speed and in corporate eggs slowly
-refrigerate 1 hour
-GENTLY roll to 1/4 inch thick on a floured table
-Cut squares to desired size
-Fry at 325 until golden brown
-Be sure to check that center is cooked sprinkle generously with confectionery sugar.
