Appetizers Flashcards
(8 cards)
Tartar de Boeuf
Tartare de Boeuf is fully assembled to order so any ingredients can easily be removed upon request to accommodate allergies. Beef tenderloin is finely chopped and mixed with pickled mustard seed, salt, pepper, shallot and capers. The mixture is served inside a bone, salt and sugar cured egg yolk gel is dotted on top with fried capers and bone marrow foam as well as souffled potato coins. The tartare is served with grilled bread.
Context:
This steak tartare is very classic French in style with consistently traditional makeup/ingredients. Modern techniques are utilized to create a variety of textures (egg gel, bone marrow foam) but despite the different texture and visual, there are no different flavoring ingredients added (the egg yolk is just egg, the bone marrow foam is just bone marrow made spreadable then aerated in an ISI). Both rustic and modern in preparation.
Allergens:
Gluten
Yes*
Toast points on side
Dairy
No
Fin Fish
No
Shellfish
No
Allium
Yes*
Shallot
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Foie Gras
The current iteration of our Foie Gras is a mousse piped into a pastry shell and then topped with slices of pear that have been poached in red wine. The dish is garnished with gel….
Context:
Foie Gras literally means “fatty liver” in French and is goose or duck liver. The dish dates back to the ancient Egyptians, who noticed that their geese would consume large amounts of food during the winter, resulting in richer, expanded livers and they began eating said livers and taking them as sustenance on long trips down the Nile River. Ancient drawing shows Egyptian farmers force feeding the geese, showing these early origins. By the first century BC, Romans were simulating the process and it became a prized delicacy, enjoyed by emperors and noble men. For a long period the dish went out of favor and then returned to the public scene when French chef Jean-Pierre Clause revived the recipe for a royal dish, catapulting it to it’s currently renowned royal dish. Many famous French artists and royalty enjoyed the protein and it was cemented as a luxury staple. In the 1980s, the American government started banning the practice and made it largely unavailable, which made for more production stateside in New York, but it is still banned in some states due to cruelty of the practice which has also spurred some conscious farmers to work on cruelty free productions that rely on the old method of snagging the birds after they fatten up themselves for winter rather than force feeding.
Allergens:
Gluten
Yes
Pastry shell
Dairy
Yes
Mousse?
Fin Fish
No
Shellfish
No
Allium
No
Pork
No
Nuts and Seeds
No
Alcohol
Yes
Pear – poached in red wine
*Can be done without
Required Flatware:
Appetizer Fork, Dinner Knife
Service Notes:
Blue Crab Beignets
Gulf jumbo lump crab is tossed with cream cheese, chives, mascarpone, creole seasoning and shallots to make the beignet stuffing. Balls of this mixture are then dipped in our Abita beer batter (flour, Abita Amber, baking powder and cornstarch) and fried. The beignets are served atop a smattering of remoulades, traditional, roasted red pepper (red bell pepper and paprika added to traditional base), green onion (green bell pepper and green onion added to the base) and creole curry (curry paste added to the base). The traditional remoulade base consists of garlic, Dijon, egg, lemon, 51/49 oil, yellow bell pepper, celery, onion, crystal hot sauce, vinegar and creole seasoning. This dish is served with a garnish of shaved bell peppers of all colors and red onion.
Context:
A Beignet is a type of fritter or deep fried pastry with many variations across the world, the term is specifically French and was brought to New Orleans in the 18th century by French colonists, with variations coming from the Acadians as well. Typically you see them in Louisiana as rectangular fried pastries made from leavened dough and fried with powdered sugar on top. This savory expression here mimics the style texturally but is more of a stuffed fritter. Blue Crab, light fresh cheese and some allium is the perfect local bounty to bring this breakfast dish to dinner and the mélange of remoulades served with each bite keeps it in Creole territory. Light airy batter surrounding the hot moist center maintains the textural mouthfeel of this classic.
Allergens:
Gluten
Yes
Batter
Dairy
Yes
Stuffing-cream cheese, mascarpone
Fin Fish
No
Shellfish
Yes
Stuffing-crab
Allium
Yes
Stuffing, sauce, garnish-chive, shallot, garlic, onion, red onion
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Appetizer Fork, Dinner Knife
Service Notes:
N/A
Short Rib Boudin
Our short rib is slow braised with a mixture of shallot, shiitake mushrooms, garlic, carrot, thyme, parsley and red wine and strained from the braising liquid. Pieces of shredded short rib are then mixed with arborio rice, green onion and Calabrian chili pepper and rolled into balls. Each ball is then coated with egg wash and Italian bread crumbs before frying. Boudin balls are served atop a horseradish crema (horseradish, Duke’s mayo, sour cream, chives, garlic and onion powder) and then garnished with our red onion agrodolce (red onion that has marinated in a blend of red wine, red wine vinegar, rosemary, cinnamon, star anise, clove and sugar).
Context:
The term “boudin” has English roots, meaning “sausage” and can be traced back in a few different directions depending but can be found in German, English and French cooking. Likely the word “pudding” comes from this word, which is where you get “black pudding” or “blood pudding” aka boudin noir. The journals of the Lewis and Clark Expedition include early record of boudin in the Louisiana Territory from a French fur trapper. In the Acadiana region of Louisiana, “boudin” is commonly used to refer only to boudin blanc, or the regional combination of rice, pork and seasonings. Cajun boudin is available across Acadiana with multiple towns laying stake on specialization on the sausage. Boudin is often made with other proteins and removed from sausage casings, rolled into balls and fried into Boudin balls, which is how we are serving it. Instead of pork, we are using short rib but mixing in some liver and a lot of seasoning to create the meaty fried delights. Often served with mustard, we have added a horseradish cream to add a similar bite.
Allergens:
Gluten
Yes
Italian bread crumbs
Dairy
Yes*
Crema-sour cream
Fin Fish
No
Shellfish
No
Allium
Yes
Braising liquid, stuffing, crema, garnish-garlic, shallot, green onion, red onion, chives
Pork
No
Nuts and Seeds
No
Alcohol
Yes*
Garnish-red wine
*Can be removed
Egg in the wash and crema
Required Flatware:
Appetizer Fork, Dinner Knife
Service Notes:
Fire Roasted Oysters Lafitte
Sizzling Oysters R’evolution feature piping hot oyster shells atop a bed of seaweed filled with an oyster and dill cream sauce with jumbo lump crab, tomato béarnaise (made with egg yolk, butter, tomato, cayenne, thyme and tomato) and dried tomato powder.
History:
Charbroiled Oysters are a classic New Orleans dish and an excellent alternative to raw oysters to start off a meal if one is uncomfortable with consuming oysters raw. Native Americans often consumed baked oysters which is the first piece of this particular dish, so the practice was in place all around Louisiana and New Orleans specifically. But in the early 1970s, New Orleans chef Paul Prudhomme invented the popular set on the dish, he was inspired by the traditional Cajun dish, Oysters en Brochette. The buttery, cheesy dish quickly became a favorite locally and easily travelled around to many other restaurants across the country. The Mollusks do not directly see heat, their shells protect them from that direct contact and make for them to be essentially bake in their own juices covered with the butter/breadcrumb layer so the protein is indeed fully cooked. Dragos restaurant is often credited with popularizing the dish as well.
Allergens:
Gluten
No
Dairy
Yes
Béarnaise – butter
Fin Fish
No
Shellfish
Yes
Oysters, crab
Allium
Yes
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Cocktail Fork
Service Notes:
Make sure all empty shells are cleared when clearing this dish, if we need to replace their bread plate in this endeavor, so be it
