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Louisiana - Brian Landry
Asst. Chef Heather Young
Galatoire's Bistro
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Galatoire's
209 Bourbon Street
New Orleans , LA 70130.
17451 Perkins Rd Suite A
Baton Rouge, LA 70810
http://www.galatoires.com
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After earning a biology and philosophy degree from the University of Alabama, Brian Landry changed his mind about attending medical school and returned to his first love: the kitchen.
Working in the restaurant business since he was 15 years old, the New Orleans native could not deny his passion for preparing fine cuisine. Brian earned an associates degree in the culinary arts from the famed Johnson and Wales University. While attending school, he worked at the renowned Charleston Grill.
Other legendary chefs Brian has trained with include Rene Bajeux of Rene’s Bistro, Kevin Vizard of Vizard’s and Gerard Maras at Ralph’s on the Park.
After only six months as Executive Chef of the new Galatoire’s Bistro in Baton Rouge, Brian Landry was tapped to oversee the kitchens of both Galatoire’s restaurants in the summer of 2006.
Brian’s extensive training makes him the ideal person to serve up Galatoire’s famed dishes. Whether it’s an appetizer of Shrimp Remoulade or an entrée of Trout Almandine, Brian oversees its preparation with a zeal for excellence.
“Brian brings a relentless pursuit of perfection to our customers,” said Chief Operating Officer Melvin Rodrigue. “He is committed to the vision Jean Galatoire created over 100 years ago.”
Brian is host of a monthly cooking segment on local Baton Rouge station WAFB where he prepares dishes from the menu of Galatoire’s Bistro. He has also prepared Galatoire’s signature dishes for a national audience on the “Today” show’s 2008 Mardi Gras special in New Orleans and during the live ESPN broadcast of the NBA 2008 Celebrity All-Star Game in New Orleans. After winning the 2008 Louisiana Seafood Cook-off, Brian was named “King of Louisiana Seafood” by the Louisiana Seafood & Marketing Board. |
Recipe Day 1
Sautéed Cobia with Louisiana Crab Butter
over fingerling potatoes and caramelized fennel with Louisiana jumbo lump crabmeat and vegetable pearls
Sautéed Cobia
8 each Cobia (6-7 oz portions)
2 cups all purpose flour
1 cup clarified butter
Salt and fresh ground pepper to taste
Season fish with salt and pepper, and dust with flour. Cover the bottom of a large sauté pan with clarified butter and set over medium-high heat. Saute for three to four minutes per side, until golden brown crust is formed
Louisiana Crab Butter
3 each whole gumbo crabs
2 pound Plugra unsalted butter (European style)
½ teaspoon paprika
1/8 teaspoon white pepper or dash of cayenne
½ teaspoon salt
¼ teaspoon tumeric
Place gumbo crabs in a 8 qt. (non-reactive) sauce pot. With a large cleaver or food mallet, break up shells as well as possible. Add 1½ lbs of butter and seasoning to the saucepot and place on a very low flame or burner. Allow shells to barely simmer or stew in the butter for 30-40 minutes. Continue during this cooking time, to crush shells more, to release all crab flavor. Turn off heat…allow crab butter to set for 10 minutes. Strain butter through a very fine chinois or strainer into a stainless bowl. Place stainless bowl with butter over a large bowl filled with ice water. Whisk butter until it starts to solidify and become firm, but not too tight. Place butter into a food processor with an additional 1/3 pound of butter (cut into small pieces.) Blend crab butter with fresh butter together.
1 shallot (minced)
1 cup vermouth
2 ounces heavy cream
Crab butter from above
Heat shallot in vermouth in a 2 quart sauce pan. Allow to simmer until liquid in pan is almost dry. Add cream and allow to reduce again. Over medium heat whisk in crab butter tablespoon at a time until all incorporated. Strain sauce through chinois. Keep in a warm place.
Caramelized Fennel
2 each large onions, julienne
2 each fennel bulbs, julienne
¼ pound butter
Heat t sauté pan to medium-high heat. Add butter, onion and fennel. Turn heat down to medium –low. Allow to cook until they start to caramelize. Deglaze the pan with ½ cup of water to moisten the onion and lift the sugars from bottom of pan. Remove from heat and set aside.
Fingerling Potatoes
2 pounds fingerlings
1 cup white wine
3 cups water
1 each fresh thyme sprig
1 each bay leaf
Salt to taste
2 tablespoon butter
Place all ingredients in 8 quart sauce pot. Turn to high heat, and allow the potatoes to cook until just tender ( about 20 minutes). Remove potatoes from water, allow to cool, and then cut on a bias. Add butter to sauté pan on medium-high heat. Add potatoes and cook until outside is browned and crispy.
Vegetable Pearls
1 each zucchini (pearled)
1 each yellow squash (pearled)
2 each carrots (pearled)
2 cup water
2 tablespoon butter
Salt and pepper to taste
Cut each vegetable with small parisienne scoop. Place zucchini and squash pearls in 1 cup of water seasoned with butter salt and pepper. Simmer until pearls are tender. Do the same for carrots, but in separate pan (cook time is a few minutes longer).
Jumbo Lump Crabmeat
1 pound Louisiana jumbo lump crabmeat
1 tablespoon fresh tarragon (chopped)
2 tablespoon butter
Salt and pepper to taste
In a sauté pan, heat butter in about 1/2 cup of water. Add crabmeat and simmer until warmed through. Add tarragon and salt and pepper.
Plate Assembly
Toss fingerling potatoes with caramelized fennel. Place in center of a large plate. Place cobia over potatoes. Next, use a sauce spoon to sauce around the fish so that it pools at the bottom of bowl. Sprinkle the vegetable pearls around the sauce. Finally, top the fish with 2 oz of crabmeat.
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Recipe Day 2
Shrimp and Andouille Cassoulet
Louisiana Shrimp and Andouille sausage smothered in a white bean casserole
Shrimp and Andouille Cassoulet
3 tablespoons olive oil
1 pound andouille sausage, cut into ¼ inch pieces, (other smoked sausage or bacon can be substituted)
1 each sweet onion, diced
4 each celery stalks, diced
4 each garlic cloves, minced
2 tablespoons plus 1 teaspoon creole seasoning separated
1 teaspoon dry oregano
10 each whole peeled canned roma tomatoes (approx. 1 - 28 oz can)
3 teaspoons Worcestershire sauce
4 - 15 oz cans white kidney/cannellini beans (other white beans can be substituted)
3 cups low sodium chicken broth
4 pounds fresh head-on shrimp, 16-20 count
2 teaspoons fresh thyme
1 bunch green onions, chopped
3 cups breadcrumbs, panko if possible
1 ½ cups ground parmesan
3 tablespoons olive oil
Salt/pepper
Peel and de-vein the shrimp. Season with 2 tablespoons of creole seasoning. Place the shrimp shells in 1.5 quart saucepan with the chicken broth and place over medium heat. Allow to simmer.
In a large skillet or small dutch oven, heat the olive oil over medium-high heat. Add the andouille and allow to brown. Next add the onion, celery, garlic, creole seasoning and oregano and cook until the vegetables are tender and translucent. Next, crush the tomatoes over the skillet and add the Worcestershire. Rinse the beans under cold water, and add to the skillet. Next, add the thyme and green onions. Strain the shells from the broth and add the broth to the skillet. Allow the beans and sausage to simmer for 15-20 minutes. (While the beans are simmering mix the breadcrumbs, parmesan, olive oil, salt and pepper.) Add the shrimp and allow to cook for 8-10 minutes. Cover the skillet with the breadcrumb mixture, and place under broiler for 2-3 minutes until the breadcrumbs are brown. Serves 8.
Optional Garnish
Reserve eight shrimp and peel only the body leaving the head and tail intact. Season with creole seasoning. Heat 2 tablespoons of olive oil in a medium skillet. Cook the shrimp for about two minutes on each side until they are browned and cooked through. Arrange the shrimp on top of the cassoulet once it has been browned under the broiler. |
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