2006  2005  2004

LOUISIANA

Chef Terry McDonner: Juban's Restaurant

 

 

 

Wild Louisiana Barbequed Shrimp With Garlic Cheese Grits Accompanied By Smoked Applewood Bacon, Fresh Okra, Tomato and Jumbo Lump Crabmeat Hash

Ingredients: Barbeque butter, divided Shrimp, peeled, deveined, with tail on Bacon, okra, tomato and crabmeat hash Unsalted butter Garlic cheese grits Sweet potato hay

Portion/Unit: 1 recipe 18 (10-15 count) 1 recipe 1 T 6 medallions

In a sauté pan over medium-high heat, add 2 tablespoon barbeque butter. When melted, add shrimp, and cook for 2 minutes. Add remaining butter and cook shrimp until done. While shrimp are cooking, prepare hash. In separate pan, heat 1 tablespoon butter and sauté medallions of grits for 1 1/2 -2 minutes on each side, until golden brown. Remove from pan and place one medallion on each of 6 plates. Add shrimp on top of grits, leaving butter in pan to stay warm. Place hash around shrimp on plate. Drizzle remaining barbeque butter over shrimp and hash. Garnish with sweet potato hay.

Barbeque Butter

Ingredients: Unsalted butter Roasted garlic, pureed Shallots, chopped Worcestershire sauce Rosemary, chopped Thyme, chopped Fresh basil leaves, chopped Marjoram, chopped Parsley, chopped Lemon juice Louisiana Hot Sauce Salt and pepper

Portion/Unit: 10 oz 1 T 1 T 1 t Pinch Pinch 2 Pinch 1/4 t 1/2 t 3 T Taste

In a mixer, combine the first 10 ingredients and mix well. Add rest of ingredients (except salt and pepper) and mix well on low speed until all is incorporated. Scrape sides of bowl and then whip at high speed for 2 minutes. Adjust seasonings by adding salt and pepper to taste. Set aside.

 

Bacon, Okra, Tomato and Jumbo Lump Crabmeat Hash

Ingredients: Applewood smoked bacon, julienned Okra, cut into 1/2 inch slices Large Creole tomato, diced into 1/4 inch cubes Jumbo lump crabmeat, shells removed Salt and pepper

Portion/Unit: 3 slices 8 pods 1 6 oz

Cook bacon in non-stick skillet over medium heat until crispy. Drain grease and add okra. Cook 1 1/2-2 minutes and add tomatoes, and crabmeat. Toss together until hot. Add salt and pepper
to taste.

Garlic Cheese Grits

Ingredients: Water Grits Minced garlic Salt Shredded cheddar cheese Unsalted butter

Portion/Unit: 5 1/3 cups 1 1/3 cup 1 T 1/4 t 1 cup 3 T

In a heavy saucepan, bring water to a boil. Slowly stir grits, garlic, and salt into boiling water. Reduce heat to medium-low, stir in cheese, and cover pan. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat and fold in butter. Pour into 8 x 81⁄2 baking pan and smooth out evenly. Refrigerate until cool. Cut into 2 1/2 inch medallions using a pastry cutter. Set aside until ready to use.

Sweet Potato Hay

Ingredients: Sweet potatoes, peeled Peanut oil

Portion/Unit: 2 medium 3 cups

Using a mandolin or v-slicer, julienne sweet potatoes to matchstick size. In a saucepan, add peanut oil and heat to 300 degrees. Add sweet potatoes and fry until golden brown. Drain on paper towels. Divide among 6 plates, and use as garnish on top of grits.