-Waldine Van Geffen VGHC42A 12 Mussels 8 Clams 12 Shrimp 8 Scallops 4 Pasta pancakes 8 oz Ginger-pepper sauce Kiwi puree GINGER-PEPPER SAUCE 1 oz Ginger root; chopped 4 oz Yellow, green and red -peppers; chopped 1/2 c Marsala wine 1/4 c Light brown sugar 1 oz Soy sauce 1 Lemon; juice only 2 1/2 c Rich veal demi-glace or beef -broth KIWI PUREE 4 Ripe kiwis 1/2 c Sugar 1/4 c White wine 1/4 c Water PASTA PANCAKES 1/4 c Cappellini 2 oz Fresh basiil 1 oz Green onion; chopped 1/2 oz Pimentos 1/2 oz Dried anise Salt and pepper to taste 4 Eggs 4 oz Parmesan cheese 4 oz Bread crumbs In a sauce, reduce demi-glace (or broth) by half. In a separate pan, saute peppers and ginger with the brown sugar. Unglaze with the marsala wine and reduce until almost all liquid is gone. Add the broth. Reduce by half. Add soy sauce and lemon juice. KIWI PUREE-Peel and chop kiwi. Cook kiwi and sugar over a low flame until the sugar starts to break down. Deglaze with white wine. Reduce and add water. Reduce again by half. Puree and strain. PASTA PANCAKES-Cook cappellini until just a little past done. Drain pasta. In a mixing bowl, mix all ingredients thoroughly. Mixture should bind together; if not, add more bread crumbs. Press mixture into a lightly oiled 9" pie pan. Freeze until firm. Remove and cut into 4 wedges. TO SERVE-Saute pancakes until golden brown on one side. Flip pancakes and bake in a 350~ oven for 5 minutes. One hour before serving, marinate scallops and shrimp in a marinade of 1/2 C white wine and 1/4 C lemon juice. Poach mussels and clams in white wine until done. Grill or saute shrimp and scallops until done. Cover 1/2 of each plate with 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake TIME: 05/31 3:23 PM TO: SCOTT MEHL (CFFM46C) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM VEGETABLE MEDLE
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You'd be hard-pressed to find a New Orleanian ⚜️ who’s older than our next restaurant. We’re Uptown????just off the streetcar line at an institution revered by locals and celebrities alike: Pascal's Manale Restaurant. Let’s go into the kitchen where Barbecue Shrimp ???? was born. General Manager Carmen Provenzano and his team give us a behind-the-scenes ???? look at this world-famous ???? shrimp dish. Then, Desi gets a taste of their delectable Oysters ???? Dante. Grab your bibs and let’s dive in! ????
In partnership with New Orleans & Company, Love to Eat New Orleans is a new digital food show featuring our favorite New Orleans area restaurants. Produced, directed and hosted by New Orleanians, we’re reaching out to locals asking where they LOVE TO EAT.
Love to Eat New Orleans is a fresh take on our old favorites and new ones too. We’re taking you into the kitchens of world-famous restaurants, hidden gems and everything in between. We’ll be talking with local celebrities & meeting the chef’s behind our favorite food and the customers who LOVE it.
Each week we’ll post on social media a category. The categories range from specific dishes, locations, cuisines or topics like dog friendly restaurants. Our three hosts will then take off all over Greater New Orleans to feature those suggestions. We’re focused on interesting and entertaining stories, unique New Orleanians and of course great food.
So, where do YOU Love To Eat?
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