Eggplant New Orleans
YieldMakes 14 oz..
- 5 oz. Eggplant, sliced into ½” rounds
- ⅓ tsp. Salt
- 1 oz. Medium Grind Yellow Cornmeal
- 1 oz. All-Purpose Flour
- ½ oz. Trade East Cajun Seasoning
- 1 oz. Buttermilk
- ¼ oz. GFS Unsalted Butter
- 7 ct. Tail-On Peeled and Deveined Shrimp, butterflied
- ¼ tsp. Markon Ready-Set-Serve Garlic, minced
- 4 oz. Recipe: Orleans Pirogue Sauce
- 4 oz. GFS Unsalted Butter
- 2 oz. Vidalia Onions, finely diced
- 1 oz. Markon Jumbo Celery, finely diced
- 1 oz. Green Peppers, finely diced
- ¼ oz. Markon Ready-Set-Serve Peeled Garlic
- ¼ oz. Trade East Cajun Seasoning
- 4 oz. Dry White WIne
- ¾ c. All-Purpose Flour, sifted
- 32 oz. Recipe: Lobster Fumet (see below)
- 16 oz. Gordon Choice Heavy Whipping Cream
- 4 oz. Gran Sazón Parmesan Cheese, grated
- 25 lb. Shell Only Lobster Bodies
- 4 oz. GFS Canola Extra Virgin Olive Oil Blend
- 5 oz. GFS Unsalted Butter
- 2½ lb. Leeks
- 1½ lb. Jumbo Carrots, thinly sliced
- 1½ lb. Markon Jumbo Celery, thinly sliced
- 1 ct. Markon Fennel Anise, bulb, stalk and fronds
- 40 oz. Dry White Wine
- 2 ct. Markon Lemons
- 9 gal. Water
- 2 ct. Spice Sachet (see below)
- 1 ct. Cheesecloth
- ½ oz. Markon Thyme
- 1 oz. Markon Ready-Set-Serve Bunched Italian Parsley
- 2 ct. Trade East Whole Bay Leaves
- ¼ tsp. Trade East Whole Cloves
- ¼ tsp. Trade East Black Peppercorns
- 1 ct. Twine
- ½ oz. Markon Roma Tomatoes, diced
- ¼ oz. Rainbow Microgreens
Recipe: Orleans Pirogue Sauce
1. Heat a heavy-bottomed sauce pan to medium heat and add the butter.
2. When the butter begins to foam slightly, add the onion, celery, green pepper, garlic and Cajun seasoning and sweat down.
3. Deglaze the pot with the white wine and let it reduce by 75 percent.
4. In a separate sauce pot, bring the lobster fumet and the heavy cream to just below a simmer.
5. Add the sifted flour to the wine reduction mixture and make a blond roux.
6. Slowly whisk the lobster fumet mixture into the roux, whisking constantly to avoid any lumps and fully incorporate the ingredients.
7. Bring the sauce to a boil and reduce heat to low.
8. Whisk in the Parmesan cheese.
9. Adjust the viscosity with more stock and season to taste with salt and white pepper.
1. Thaw the lobster bodies under refrigeration and use as soon as they are thawed.
2. Preheat oven to 400°F.
3. Place the lobster in two large roasting pans and brush them with olive oil.
4. Roast the lobster for about 45 minutes until they are a deep red color and dry to the touch.
5. Remove the bodies and place in two large stock pots.
6. Using a meat mallet pound the shells in the stock pot, smashing them up.
7. In the same braisings pans, add the butter, leeks, carrots, celery and fennel.
8. Sweat the vegetables down and deglaze with white wine.
9. Add the contents of the braiser to the stock pots. Zest and juice the lemons and add to the stock pot.
10. Add cold water and spice sachets and bring to a simmer.
11. Simmer for 4 hours skimming, discarding any particles off the surface of the stock.
12. Strain the stock through a chinois lined with cheesecloth.
13. Transfer to a covered storage container, label, date and refrigerate until needed.
1. Cut a piece of cheesecloth into approximately 10 x 10” square.
2. Place the thyme sprigs down the center, followed by the parsley stems.
3. Lay the bay leaves on top followed by the cloves and peppercorns.
4. Roll the sachet and fold in the ends so that everything is contained.
5. Tie the sachet with twine to keep the contents in place.
1. Place the eggplant in a stainless steel bowl and season with salt.
2. Allow to sit at room temperature for about 1 hour.
3. Strain away any brine that seeps from the eggplant and place the rounds on a half-size sheet tray lined with a roasting rack.
4. Mix together the cornmeal, flour and cajun seasoning in a stainless steel bowl.
5. Place the buttermilk in a small bowl.
6. One at a time, place the eggplant slices into the buttermilk, coating all surfaces.
7. Place the eggplant into the cornmeal mixture and firmly press down on each side to ensure the breading adheres.
8. Place the eggplant in a fryer basket and fry at 350°F for 5 minutes. Place another basket on top to keep the eggplant submerged. When cooked, keep the eggplant in the basket and shake off the excess oil.
9. Melt the butter in a sauté pan and add the garlic and shrimp. Sauté the shrimp to desired doneness and toss with 4 oz. of pirogue sauce.
10. Place the eggplant on a serving plate. Add shrimp and sauce.
11. Garnish with diced tomato and microgreens.