New Orleans Chef Series 3-23-11

2011-03-24T08:58:00.000-07:00

New Orleans Chef Series is a monthly class and gourmet meal serving at Mount Olivet Episcopal Church in Algiers Point- New Orleans, Louisiana. Please follow the church website for new dates each month. They should be listed on the 'Calendar' link. If you enjoy this online presentation, you should *definitely* join us each month. For those who wished to be there yet could not- I have chronicled the evening in photos and video. You can't enjoy the night's meal with us- but you can make it at home!

The night begins, as my son, Cristo, assists in setting the tables ;)

Last night we were headed by Chef Ashley Bond of Emeril's Delmonico, and Chef John Spivey of The Three Muses (and formerly Cochon). Below you will find the recipes and photos of the night's meals- and further the video demonstrations.

First course: "Fresh Louisiana Strawberry Salad"

1 lb fresh strawberries
1 bunch of basil
4 oz bleu cheese
Salt and pepper to taste
Mild olive oil
6 oz port wine

Reduce port to sauce consistency
Quarter strawberries
Chiffonade basil

Toss basil and berries in oil
Season to Taste and add bleu cheese
Dress plate with port reduction
Arrange tossed salad and garnish as desired

Second course, main dish: "Pork Tenderloin with Brandy Poached Peach Stuffing"

2 boxes Jiffy Cornbread (follow directions on box to bake)
2 eggs, 2/3 c milk
3 medium ripe peaches
1 c pecan halves
1 lb Andouille sausage, medium dice
1/2 liter brandy
6 fresh sage leaves chiffonade
Salt and pepper to taste

Bake cornbread, cool. Render fat from Andouille that is to cook over medium heat until browned and almost cooked through. Next, halve peaches and add brandy in a saucepan. Heat brandy to a simmer and flambé to dry. Remove peaches from pot and remove skins. roughly chop peaches, cube cornbread, and mix in a bowl with pecans, sage, Andouille and rendered fat. Season with salt and pepper.

Pork Tenderloin

Butcher tenderloin as per demo
Stuff with mix
Truss with butcher twine

Season outside and sear in a hot oiled pan to crust
Roast in 350 degree oven until 145 degree internal temperature.

Third course, dessert: "Divinity and Ambrosia"

Divinity
*yields 60 pieces

1 2/1 c sugar
1/2 c water
1/2 c light corn syrup
1/4 tsp salt
1 large egg whites
1 tsp vanilla
1 c pecans

Combine first 4 ingredients in a heavy pot. Bring to a boil for a period of time, known as the softball stage. This is where the sugar develops large bubbles at a temp of 248 degrees F (Note: this is extremely hot and will stick permanently to most surfaces including skin, proceed with caution). Next beat egg whites to stiff peaks.

Next temper the eggs whites. Pour half the sugar mixture slowly into the egg whites and whisk in an upward motion quickly to incorporate air. Afterward bring the other half of the sugar mixture 130 degrees, remove from heat, and incorporate into egg/sugar mixture. (Note: once sugar is heated, you must keep the sugar above 130 degrees to prevent crystallization.)

Ambrosia

1 pineapple, died (save juices)
10 oranges, Supreme (save juices)
One jar maraschino cherries
1 c coconut packed

Combine all ingredients and mix softly in order to keep Supremes intact. Allow the fruits to marry flavors covered in the refrigerator for at least an hour but up to 12 hours before serving.

*****

The videos were uploaded to YouTube in 3-5 minute segments-

Part 1

Part 2

Part 3

Part 4

Part 5

Part 6

Part 7

Part 8

Part 9

Part 10

Part 11

Part 12

Part 13

Part 14

Part 15

Part 16

Part 17

*New Orleans Foodie*

New Orleans Chef Series 3-23-11

New Orleans Foodie