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French Quarter Magic
Diane Millsap
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La Belle Cuisine
Bayona
430 Dauphine Street - New Orleans, Louisiana
70112 - (504)525-4455
"Nestled in a 200-year old romantic
Creole cottage in the heart of the
French
Quarter, Bayona
is a jewel in the crown of New Orleans cuisine.
Featuring
flavors
of the Mediterranean,
award-winning Chef Susan
Spicer also
incorporates Alsace,
Asia,
India and the Southwest
into
her menu.
Recognized by national critics
including
the James Beard
Foundation,
Susan
and Bayona offer guests an
elegantly causal
atmosphere and
consistently outstanding
service."
Grilled Shrimp with Coriander Sauce
16 medium to large headless shrimp,
peeled and deveined
4 tablespoons olive oil
1/2 teaspoon chopped garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Toss shrimp with olive oil, garlic, salt, pepper and spices.
Skewer
4 to a portion and set aside.
Coriander Sauce
1 tablespoon shallots, finely chopped
1/2 teaspoon orange zest (no white)
2 tablespoons orange juice
1/2 teaspoon ground coriander
2 ounces white wine
2 tablespoons sherry wine vinegar
6 ounces butter, softened
1 tablespoon cilantro, chopped
Salt and pepper, to taste
In a small saucepot, or saucepan, place chopped shallots, orange
zest,
ground coriander, orange juice, wine and vinegar. Simmer over medium
heat until
liquid is reduced by half. While still hot, place all ingredients
in a blender and blend
for 5 seconds: Then add in softened butter by
the tablespoonful until sauce is emulsified.
Stir in chopped cilantro and
season with salt and pepper to taste. Keep warm, but not hot.
Broil or
grill shrimp 2-3 minutes on each side until just cooked through. Nap
with sauce
and serve. This goes very well with black beans and sour
cream. Yields 4 servings.
Oven-roasted Crispy Chicken
1 cup buttermilk & 2 tablespoons water
1 egg
1/2 teaspoon garlic, minced
1 teaspoon chili powder
1/2 teaspoon salt
Mix all ingredients together and add: 8 pieces chicken, cut up Toss
chicken
in buttermilk mixture and let rest for at least 1/2 hour.
Mix:
1 cup breadcrumbs with
1 tablespoon olive oil
1 tablespoon melted butter
1/2 teaspoon paprika
1 teaspoon thyme leaves, chopped
1/2 teaspoon salt
Dip the chicken in breadcrumb mixture and place on a baking pan.
Place in a preheated 375-degree [F] oven and cook for about 40
minutes or until the chicken is golden
brown and cooked through.
Tomato, Corn,
and Avocado Salad with
Crispy Tortilla Strips
1 cup corn, cut off the cob and cooked
1 large ripe tomato, diced
1 ripe Haas avocado, peeled & diced
1 bunch green onions, sliced
Juice of 1 lime
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 cup olive oil
Salt, pepper
2 cups shredded lettuce
2 tortillas, cut in strips & fried in hot oil
Mix corn, tomato, avocado & green onions together. In a
separate
bowl, mix lime juice, vinegar, sugar, olive oil, salt & pepper and taste
for
seasoning. Pour over the salad ingredients and serve on top of
shredded lettuce with
crispy tortilla strips on top.
More Susan Spicer recipes:
Baked Oysters Italian Style
Bayona's Garlic Soup
Butterscotch Banana Pie
More Lagniappe Recipes!
Do you know what it means
to miss New Orleans?
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