Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Stuffed Eggplant
Serves 1 (14 ounce portion)

1/2 Eggplant (seeded and peeled, hollow out to form a boat)
3 Shrimp (21/25 count, peeled and deviened)
3 Oysters
1 oz. Claw Meat
1/2 Large Bell Pepper, diced
1/2 Large Red Onion, diced
1/4 Eggplant, peeled, diced and seeded
1 tbsp. Garlic, minced
1/8 tsp. Salt
1/8 tsp. Black Pepper
2 tbsp. Oil
2 cups Flour
2 cups Bread Crumbs
4 Eggs, beaten
1/8 tsp. Fresh Thyme
2 oz. White Wine

Méthode:
Bread eggplant half in flour, eggwash and breadcrumbs, then deep fry until golden brown. Heat a saute pan over high heat, add oil, onion, bell pepper, garlic, thyme, white wine, salt and pepper. Cook until onion is soft about 1-2 minutes. Add shrimp, cook 1.5 minutes. Add remaining seafood (oysters, claw meat) continue to cook for 1 minute then place mixture into eggplant half on plate and top with sauce.

Note:
Put warm pasta in bowl, pour mussels, sauce, sausage over pasta and garnish with sprig of dill in center.

Lemon Caper Hollandaise
Yields 1 quart

2-1/2 lbs. Clarified Butter
12 Egg Yolks
2 oz. Cold Water
3 oz. Lemon Juice
Salt to taste
pinch Cayenne
1 cup Strained Capers

Méthode:
Place the yolks and cold water in a mixing bowl and beat well. Beat in a few drops of lemon juice. Hold bowl over a pan of boiling water and continue to beat until egg is thick and creamy. Remove the bowl from the heat. Using a laddle slowly beat in the warm butter. Add butter drop by drop at first. If the sauce becomes to thick to beat before all of the butter is added then beat in a little lemon juice. When all of the butter is added, beat in the rest of the lemon juice and adjust seasonings with salt and cayenne. Fold in the capers and hold.

Roasted Red Pepper Aioli
Serves 30 (1 ounce portions)

2 Red Peppers (roasted, diced)
4 Egg Yolks
2 tbsp. Dijon Mustard
1/2 Lemon (juiced)
20 oz. Olive Oil
8 oz. Vegetable Oil
1 tsp. Salt
3 dashes Tabasco

Méthode:
In a robocoup add peppers, eggs, mustard and lemon juice turn on and puree. Slowly add all oil until emulsified. While robocoup is on add salt, tabasco and pepper to taste. Remove Roasted Red peppers Aioli from robocoup and refrigerate.

Tip:
One large egg has the ability to emulsify up to 7 oz. of oil, adding more oil may cause the Aioli to break.

Garnish:
Optional brunoise of roasted red pepper.