“Taste of New Orleans” Chefs' Recipes guaranteed to have you making a reservation straightaway to New Orleans, with recipes from  The New Orleans Grill at the Windsor Court Hotel, the Hunt Room at the Hotel Monteleone and Brennan’s Restaurant.

Executive Chef Jonathan Wright of The New Orleans Grill at the Windsor Court Hotel www.windsorcourthotel.com, www.orient-express.com, took time out from creating culinary masterpieces for an interview with Luxury Experience. This charismatic and brilliant chef, from the United Kingdom, joined The New Orleans Grill in November 2003, and whose impressive career includes stints at Raffles Hotel in Singapore, Sir Terence Conran’s Great Eastern Hotel in London, Raymond Blanc’s Le Manoir Aux Quat’ Saisons in Oxfordshire, and has even owned his own restaurant, La Gousse d-Ail in Oxford. Dedicated to creating cuisine that is not only pleasing to the eye as well as the palate, Jonathan special ordered his plates from China for the restaurant. He shares his creative recipes for Tomato Pave, Creamed Avocado, Tomato Sorbet, Bavarois de Poivrons Rouges (Mousse of Red Peppers), and Pave of Heirloom Tomatoes en Presse with Mozzarella and Basil. Please read our in-depth article on The New Orleans Grill in our Restaurants section.

Tomato Pave, Creamed Avocado, Tomato Sorbet

Avocado Cream
4                                  avocado pears
2          ounces             crème friache
1          tablespoon      limejuice
1          tablespoon      chopped cilantro
¼        teaspoon          toasted cumin powder
salt
sugar
chili red finely chopped

To Finish: Add Tomato sorbet and deep fried basil leaf optional.

Method: The best tomatoes to use for this recipe are the heirlooms Variety nice and large, use yellow, green and red. Score the tops of the tomatoes just through the skin. Plunge into boiling water for 10 seconds then in to ice water. Remove the skin. Cut into quarters and with a filleting knife remove the seeds. We use square, stainless steel molds 5 cm x 5 cm by 5 cm, however, you can use similar or round molds which are easily available at hard ware and cooks shops. Use the mold you are using, to cut out the tomatoes, and the rest is very simple Place the tomatoes in a bowl season to taste with salt and sugar, olive oil and balsamic vinegar. Place into the mold, red, green, yellow with a leaf of basil in between each layer of tomato. Build the layers ¼ inch above, then wrap in plastic wrap. Press with at least 2 kilograms for 24 hours. For the avocado cream, simply place all ingredients in a blender until very smooth and creamy.

To complete: Place a spoon full of cream in the center of the plate and make a circle about 9 cm in diameter. Sit the tomato pave in the center, and add a scoop of tomato on top with a leaf of fried basil. This can be taken a step further by adding roasted scallops, crab, lobster, or aged balsamic vinegar.

Tomato Consommé:
1           pound              red bell peppers peeled and chopped
3          pounds            ripe to over ripe plum tomatoes chopped
2          ounces             sugar
50        ml                    olive oil
Kosher salt to season
1           bunch              fresh basil
Cayenne pepper
1          small sprig      fresh rosemary
½         pound              diced onion
1          teaspoon          chopped garlic
1          sprig                fresh thyme
6                                  sage leaves
1                                  dessert spoon tomato paste
1          pint                  beef stock

Method: Sauté onion, garlic in olive oil until soft. Add chopped tomatoes, puree, sugar and seasoning, cover and bring to the boil simmer 5 minutes. Remove lid, simmer for 15 minutes, and then with 5 minutes remaining add the basil, tarragon. Liquidize and place in a cheesecloth, and then hang for 8 hours. Add the beef stock, this can be made with out but the addition give the consommé a great body and flavor, if the beef used has gelatin, or trotters are used, this will also give the finished a rich thick jelly like texture which is wonderful on the palette. Whisk lightly the egg whites, chop tomatoes, add herbs and then mix thoroughly into the consommé. Bring up to the boil then turn down temperature and simmer for 10 minutes. This is the clarification and the egg whites will set drawing out all sediment and producing a very clear stock. Adding the tomatoes and herbs releases back into the stock a freshness that it may lose when being clarified. This can be served hot, but is best served cold garnished with fresh mozzarella, basil, olives, and any items easily available from the antipasto counter at any Deli.

Tomato Sorbet
½         pound              finely diced onion
1          teaspoon          crushed garlic
4          pounds            very ripe and seeded tomatoes
1          ounce              tomato paste
1          sprig                fresh thyme
1          piece               orange zest peeled
1          sprig                tarragon
2          fluid ounces    white wine vinegar
2          fluid ounces    simple stock syrup
salt
Cayenne pepper
sugar
olive oil

Method: Make a syrup of 1litre water to 800 grams of sugar, and boil until a clear syrup is obtained. Set aside. Sweat the chopped onions, thyme and orange zest in a little olive oil until soft. Add ⅔ tomatoes, the paste and basil and cook for ½ hour, seasoning at the beginning. Add remaining tomatoes, and cook for 8 minutes. Liquidize, pass, and add syrup, vinegar and season to taste. Place in ice cream machine and process.

Can be prepared 1 day ahead, as can the Tomato Vinaigrette. Makes 8 – 10 portions.

For the Jelly and Julienne of Peppers (optional):
1                                  red pepper
                                    salt
                                    pepper
1          leaf                  gelatin, softened in cold water

For the sauce:
100      ml                    olive oil, extra virgin
500      grams              cherry tomatoes
5          grams              salt
10        ml                    white wine vinegar
2          grams              ground white pepper
10        grams              Caster sugar

Always use the ripest tomatoes possible for this recipe. Blend the tomatoes in a blender or food processor until very smooth. Add the olive oil and all remaining ingredients, pass through a very fine sieve. Adjust the seasoning to taste, as this will depend a great deal on the quality of the tomatoes.

Preparing the red pepper mousse: Roast peppers in tin foil for 30-45 minutes at 190°C until cooked, without being browned. Place in a bowl, add plastic cling film, and let rest for 30 minutes. Remove red peppers from boil, reserve juices for jelly. Sweat the onion in olive oil for 5 minutes. Add the tomatoes. Season with salt and pepper, and cook covered with a lid, on medium heat for about 20 minutes. All of the moisture will have been removed. Cool down pulp and add red peppers purée through a food processor and force it through a sieve or mouli-legumes (You should obtain no more than 2 dl purée. You may find you have more). Warm up the purée and add 4 softened gelatin leaves, stir until dissolved. Separately mix the 2 vinegars in a casserole and reduce by 2/3 of its volume and add it to the purée. Taste, and then add salt and cayenne pepper. Cool down completely at room temperature.

Whip cream in a bowl until firm and fold delicately into the pulp. Taste and adjust seasoning. Place ring over a flat serving dish and pour in the mousse. Smooth top with pallet knife and refrigerate for a minimum of 4 hours to allow it to set.

Preparing the jelly and julienne of peppers: Bring the reserved juice to the boil and dissolve remaining leaf of gelatin in the juice. Allow it to cool down.

Julienne of pepper: Peel the pepper, cut in half deseed, cut the two halves into strips, divide each strip in half, horizontally, and cut very fine julienne sticks from the pepper. Season it with salt and pepper. Reserve.

Finishing the dish:  Scatter julienne of pepper over mousse and spoon out jelly on the top. Refrigerate.

Serving: Loosen the mousse from ring with blade of a warm knife, and then lift the ring. Place raw tomato coulis in a sauceboat and serve to your guests. Should you have more than 2 dl of pulp then use 17 leaves of gelatin per liter of pulp.

Pave of Heirloom Tomatoes en Presse with Mozzarella and Basil

Score and blanch the tomatoes. With a sharp knife filet them removing the flesh and any seeds. Place the tomatoes on a wire rack, brush with olive oil and place under heat lamps or in a very low Convection oven until they become semi dried; this will concentrate the flavor and make a more compressed pave. Line the pan with cling film, then a layer of tomatoes, and then season all the tomatoes with salt, sugar and a little pepper. Drizzle with olive oil and balsamic vinegar, but not on yellow or green tomatoes. Inter layer the tomatoes with finely sliced basil, diced olives, and roasted garlic.

The Hunt Room at the Hotel Monteleone www.hotelmonteleone.com, hosted a Spirited Evening on August 19, 2004, as part of the Southern Comfort “Tales of the Cocktail” www.talesofthecocktail.com. The menu was a pairing of cocktails and cuisine by author and Mixologist Mitte Helmich and Executive Chef Randy Buck.

The Spirited Evening Menu

“Barracuda Breeze” - Vodka, Limoncello liqueur, and guava nectar

Herb Cured Salmon Rosette on Wild Rice Blini,

With arugula salad and seven-grain mustard and dill sauce

“Key Lime Martini” - Gin, Cointreau, fresh limes and limejuice

Oyster and Artichoke Soup

“Vieux Carré Cocktail” - Invented at the Hotel Monteleone’s own Carousel Bar

A combination of whiskey and cognac

Tenderloin of Beef Rockefeller with Herb Saint Scented Spinach,

Shredded potato crust and rosemary Merlot sauce

“Kumquat Tuaca Champagne Cocktail” - Tuaca, champagne and kumquats

served in a champagne flute

Pecan Tuille Napoleon

Vanilla custard, poached apples, fresh berries and raspberry coulis.

Award-winning Executive Chef Randy Buck graciously agreed to share his recipes for the Herb Cured Salmon and the Oyster and Artichoke Soup with Luxury Experience.

Herb Cured Salmon on Wild Rice Blini, Arrugula with Sweet Grain Mustard Sauce

Serves 8-10 people

For Salmon:
1 – 3    pound              side fresh un-skinned salmon (remove small bones)
3          tablespoons     kosher salt
3          tablespoons     granulated sugar
2          tablespoons     coarse black pepper
5          tablespoons     fresh dill (chopped)
2          tablespoons     fresh tarragon (chopped)

Mix salt, sugar and pepper in bowl. Mix herbs in a separate bowl. Rub ½ of the salt mixture over the flesh of the salmon. Rub ½ of the herb mixture over the salt covering the fish evenly. Wrap entire salmon in plastic wrap. Place on cookie sheet flesh side down.

Place in refrigerator with a 2 lb weight on salmon. Refrigerate for 2 days. Unwrap salmon scrape off herbs and salt. Rub the other half of the salt and herbs over fish. Repeat process. Refrigerate 2 more days. Unwrap salmon scrape off salt and herbs. Re – wrap and refrigerate until ready to use.

For Blini’s:
½         cup                  buckwheat flour
1          cup                  whole milk
2          cups                 wild rice (precooked)
5-6                               egg whites
Salt and pepper

In medium mixing bowl combine flour, milk, rice and sugar. In separate mixing bowl beat egg whites until stiff. Fold into rice mixture. Mix well. In medium Teflon skillet ladle 2 ounce portions of the mixture. Cook over medium heat for about 1 minute on each side. Reserve until ready to use. Do not refrigerate.

For the Sauce:
3          tablespoons     fresh dill (finely chopped)
4          tablespoons     sugar
¼         cup                  grain mustard
2          tablespoons     salad oil

Mix all ingredients and refrigerate.

To Assemble the Rosette: Place the salmon on cutting board. Using a very sharp thin slicing knife begin cutting salmon. Start at the tail. Cut very thin and at a angle making each slice about 2” wide and 4.5 “ long. Begin rolling the salmon in a cylinder type fashion. Roll one piece around the other folding the top part down as you go. This process will take about 5 pieces per rose.

To Assemble the Plate:
Salmon rosettes
Wild rice blinis
Dill sauce
Fresh dill sprigs (for garnish)
8-10 small bunches of arrugula

Place blini on plate. Place salmon rosette on top of blini. Arrange arrugula on plate, slightly sticking out from under blini. Spoon sauce around plate.

Note: You can make additional garnishes or decorations using blanched leek or scallion stems. Slice thinly and arrange on plate to resemble the stem of the rose.

Oyster and Artichoke Soup

Serves about 10 bowls

¾         cup                  butter
4          tablespoons     flour
4          ribs                  celery (diced)
3          cloves              garlic (minced)
¼                                 red bell pepper (diced)
2          bunches           scallions (chopped)
½                                 small onion (diced)
2                                  small cans artichoke hearts  (quartered)
1          quart                oysters (drained and diced, reserve liquid)
1          sprig                fresh thyme
2                                  bay leaves
3          sprigs              fresh dill (chopped)
1½       quarts              chicken stock
2          cups                 heavy cream
Cayenne to taste
salt to taste
¼         cup                  dry sherry

In large saucepot melt butter over medium high heat. Add celery, onion, garlic, and pepper. Cook until soft. Add flour. Cook over medium heat until golden brown. Add stock. Add bay leaves and thyme. Stir mixture until it thickens. Simmer the mixture for about 45 minutes. Add oysters, oyster liquid, heavy cream and sherry. Cook 10 minutes. Add scallions and dill. Add salt and pepper to taste.

Brennan’s Restaurant was the venue for the Southern Comfort “Tales of the Cocktail” Dine & Design Luncheon on August 20, 2004. Executive Chef Michael Roussel of Brennan’s Restaurant www.brennansneworleans.com generously shares his recipe for New Orleans Turtle Soup from the special luncheon. For more of Brennan’s Restaurant recipes, please look under Brennan’s Restaurant in Chefs’ Recipes.

Dine & Design Luncheon Menu
New Orleans Turtle Soup

Jackson Salad
Iceberg lettuce, chopped hard-boiled egg, crumbly bacon, Bleu cheese, chives and Jackson dressing

Trout Nancy
Filet of fresh trout sautéed and topped with lump crabmeat sprinkled with capers, with a lemon butter sauce

Blackened Chicken Salad Alana
Marinated blackened chicken with fresh field greens, tossed with a garlic-infused oil and vinegar dressing then topped with roasted pecans

Dessert
Bananas Foster
Bananas sautéed in butter, brown sugar, cinnamon and banana liqueur, then flamed in rum. Served over vanilla ice cream.

Sonoma Cutrer Chardonnay

New Orleans Turtle Soup

10 – 12 Servings
3          pounds            turtle meat
2                                  bay leaves
2          tablespoons     plus 1 teaspoon salt
4          quarts              cold water
½         cup                  (1 stick) butter
½         cup                  onion, finely chopped
½         cup                  celery, finely chopped
½         cup                  green bell pepper, finely chopped
½         teaspoon          garlic, minced
1          cup                  fresh parsley, finely chopped
4          ounces             (½ cup) tomato paste
1          teaspoon          caramel coloring (optional)
¼         cup                  Worcestershire sauce
1          teaspoon          black pepper
1          teaspoon          paprika
1          cup                  all-purpose flour
3          large                hard-boiled eggs, finely chopped
1          cup                  sherry
1                                  lemon, thinly sliced

In a stockpot, combine the turtle meat, bay leaves, and 2 tablespoons of the salt. Add 4 quarts of cold water and bring the mixture to a boil over high heat. Reduce the heat to medium and cook until the turtle meat is tender, about 2 hours; add additional water, if necessary, to maintain 3 quarts of liquid during cooking. Strain the turtle meat, reserving the stock. Dice the turtle meat and set aside.

In a large pot, melt the butter and add the onion, celery, bell pepper, garlic, parsley, tomato paste, caramel coloring, Worcestershire sauce, pepper, paprika, and remaining teaspoon of salt. Cook the mixture over low heat until the vegetables are very tender, and then stir in the flour. Increase the heat to medium and cook until the flour absorbs all of the butter. Pour the turtle stock into the pot and bring stock to a boil. Add turtle meat and simmer for 30 to 40 minutes. Just before serving, remove the bay leaves and add the chopped eggs, sherry and lemon.

Laissez les bons temps rouler! (Let the Good Times Roll!) Thank you to all of our talented chefs!

Please read our articles on the Windsor Court Hotel and the Hotel Monteleone in Hotels & Resorts, as well as other articles on New Orleans in Events, Liquor Cabinet, Restaurants, Music Scene and Art & Antiques.

For information on the Southern Comfort “Tales of the Cocktail”, please visit www.talesofthecocktail.com. For information on New Orleans, please visit www.neworleanscvb.com.