Chef Ryan’s Jazz Fest Demo Recipe!

Chef Ryan did a recipe demo for Jazz Fest and we are getting a flood of calls from attendees wanting the recipe. Well here it is, enjoy!

Crawtator Crusted Drum

For the Pickled Pepper Vinaigrette

Ingredients:

2 Cups Jarred Pickled Peppers (I prefer Cherry Peppers for this)

2 Tbl Dijon Mustard

.5 Cup Pickle Juice from peppers

1.5 Cups Canola Oil

Salt and Ground Black pepper to taste

Yield: 1qt

***This Vinaigrette holds very well for later use with a refrigerated shelf life of two weeks

Method:

  • Place first three ingredients in blender
  • Start blender on low and slowly start drizzling in oil
  • Turn blender up to medium high or even high speed while finishing oil drizzle
  • Blend until smooth homogenized mixture is achieved
  • Season with Salt and Ground Black pepper to taste
  • Place in a clean air tight non-reactive container for storage

For the Fish

Ingredients:

4ea 5oz portion Drum Filets (Available for fishing or at your local fish market)

1ea 1.5oz Bag Zapp’s Cajun Crawtators, crushed into crumbs

1ea egg

.5 cup water or milk

1 cup seasoned flour (salt, pepper and cayenne pepper to taste)

Method:

  • Clean and dry drum filets
  • Dredge in seasoned flour
  • Dip fully in egg wash
  • Press both sides of fish gently into chip crumbs
  • Cook fish in oil and butter mix on medium heat in a non-stick skillet
  • Flipping for 3-4min on each side drum is relatively thin and should fully cook during this time

For the Cauliflower Salad

Ingredients:

1ea head cauliflower, cut into bite size florets

1ea red pepper, small diced

1 cup aioli or mayonnaise

.25 cup creole mustard

2 ribs celery, small diced

.5 red onions, small diced

Salt, Ground black pepper to taste

10 sprigs parsley, chopped

5 sprigs tarragon, chopped

1 bn green onion, chopped

1tsp celery seeds

2 ribs celery

2 oranges

2 lemons

1.5 cups dry boil spice

1# Crawfish tail meat

Method:

  • Combine the last 4 ingredients in a pot with 1-gallon water
  • Bring to a boil
  • Add crawfish tail meat and cook for 1 -2 minutes then pull out with a slotted spoon to tray for quick cooling
  • Add cauliflower to pot and boil for 1 -2 minutes then pull out with slotted spoon to tray for quick cooling
  • Combine all other ingredients in a medium size stainless bowl and toss together with cauliflower, crawfish tails and seasonings to taste
  • Place cauliflower on plate as base, put fish leaning on top, swizzle some sauce around and garnish with your favorite edible flowers from the garden!!!!