Culinary Insitute of New Orleans

Fried Green Tomatoes
Serves 1

1 Tomato (3 slices)
1-1/2 oz. Pink Remoulade Sauce
1 oz. Baby Mixed Greens
2 Shrimp (21/25, cooked, sliced in half)
Cornmeal/Cornflour (seasoned)
Carrot (strings)
Sweet Peppers (tri-color, diced)

Slice 1 tomato 1/4 inch thick, use 3 slices. Bread and deep fry. Place mixed greens on small plate. Fan green tomatoes over mixed greens ó garnish and top with Shrimp and Remoulade (1-1/2 oz.)

Carrot strings, diced tri-color sweet peppers, spiced pecans

Pink Remoulade Sauce
Serves 43 (1 1/2 ounce portions)

1/2 gal. Mayonnaise
4 Shallots (minced)
8 cloves Garlic (minced)
2 tbsp. Paprika
1 bunch Celery (chopped fine)
6 Lemons (juiced)
1/2 cup Ketchup
1/2 cup Horseradish

Place all ingredients in bowl, mix together well and check for seasoning.

Spiced Pecans
Serves 32 (1 ounce portions)

8 cups Pecans
1/2 cup Honey
1/2 cup Brown Sugar
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Cayenne
1/2 lb. Unsalted Butter

In a skillet, saute pecans on moderate heat lightly 3 minutes. Add all other ingredients proportionately to skillet and cook for 5 minutes. Remove from heat. Spread pecans out on a sheet pan and place in 350° over for 3 minutes. Remove from oven. Place pecans on perforated pan to drain and cool at room temperature (20 minutes).