(Members of Our Gourmet Dinner Club nursing mai-tais during the Cocktail Hour of our Mardi Gras Dinner.

From left–Dan deLannoy, Brett Factora, Bonnie Britz-Thurnauer, Mary-Lauren Factora, Llew Almeida, Art Thurnauer and

(crouching in front) Amy deLannoy).

DINNER CLUB
Hosted by Amy and Dan de Lannoy
Dear Friends:

As you know, our first gathering for 2005 will be held at our home.  We will be celebrating Mardi Gras in style – costumes are not necessary, but a celebratory mood is a must!!

DINNER CLUB MENU

A MARDI GRAS CELEBRATION
Hosted by Amy and Dan de Lannoy
February 19, 2005

 

Starter

Singing Shrimp
Bonnie and Art
Salad
Romaine Salad with Creamy Garlic Dressing
And Roasted Garlic Croutons
Bonnie and Art
Soup

Gumbo Ya Ya
Brett and Mary Lauren
Main Course

Barbecued Quail with Andouille Bread Pudding
Amy and Dan
Dessert

Ginger and Vanilla Bean Crème Brulee
Rochelle and Llew

(Bonnie flambes her Singing Shrimp with Brandy–below left–seen plated in the picture on the right)

SINGING SHRIMP
Ingredients
10 frozen puff pastry shells
3 Tbsp. olive oil
¾ lb. small shitake mushrooms, stems removed and wiped clean (cut into quarters if large)
¾ tsp. salt
¾ tsp. freshly-ground black pepper
1¼ lb. medium shrimp, peeled and deveined
¾ c. green onions (green and white parts)
1½ Tbsp. minced shallots
½ Tbsp. minced garlic
¾ c. Cognac or other brandy
1 c. plus 3 Tbsp. heavy cream
1½ Tbsp. Dijon mustard
1½ Tbsp. minced fresh flat-leaf parsley
Preparation

Preheat oven to 400°F. Place the pastry shells on a baking sheet and bake according to directions on package until golden brown.  Remove tops from each pastry.  Let the pastry shells cool.

Heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms, salt and pepper.  Saute until the mushrooms soften, about 4 minutes.  Add the shrimp, green onions, shallots and garlic and stir-fry for 1 minute.

Remove the pan from the heat and carefully add the Cognac.  Have a large lid nearby.  Return the pan to the heat, and very carefully ignite the brandy.  Once the flames go out (you may need to cover with the lid to extinguish if the flames leap too dramatically), add the cream, mustard and parsley and stir well.  Reduce the heat to medium-low and simmer for 2 minutes.
To serve, place a pastry shell on each of six plates.  Spoon the shrimp mixture into each shell.  Serve immediately.
Serves 10.
Emeril Prime Time!  by Emiril Lagasse

[Bonnie:  Please bake the pastry shells at home and bring to my house.   Please chop the rest of the items at home and transport them to my house, where you will finish the dish.  I think it will be spectacular to watch you prepare this dish!]

ROMAINE SALAD WITH CREAMY GARLIC DRESSING AND ROASTED GARLIC CROUTONS

Ingredients:
Croutons:
Two small loaves French bread, cut crosswise into ½ inch thick slices
½ cup olive oil
½ tsp salt
¼ tsp. freshly ground pepper
½ cup roasted garlic puree (recipe follows)

Creamy Garlic Dressing (makes 1 cup):
½ cup mayonnaise
¼ cup roasted garlic puree (recipe follows)
3 tbsps. freshly grated parmigiano-reggiano
2 tbsps heavy cream
1tbsps. fresh lemon juice
¼ tsp. Salt
¼ tsp. freshly ground pepper

Salad:
2 heads romaine lettuce, separated into leaves, rinsed and patted dry.

Preparation:
To make the croutons, pre-heat oven to 400 degrees F. Arrange the slices on bread of a baking sheet. Brush one side of each with olive oil and sprinkle with salt and pepper.  Bake until golden brown, about 15 minutes. Remove from the oven and let cool a bit. Spread the croutons with the roasted garlic puree.

To make the dressing, mix the mayonnaise, garlic puree, cheese, heavy cream, and lemon juice in a medium bowl with a rubber spatula. Season with salt and pepper. (Note: The dressing can be prepared up to 24 hours in advance).

Prepare the lettuce by tearing it into bite-size pieces.  Toss in a large bowl with the desired amount of dressing. Divide the greens among 8 salad plates and serve with 2-3 croutons on the side of each plate.

Serves 8.

Roasted Garlic Puree:
Ingredients:

10 heads garlic, about 1 ½ lbs.
¼ cup extra virgin olive oil
½ tsp. salt
¼ tsp. freshly ground black pepper

Prepartion:

Preheat the oven to 325 degrees F. Line a baking sheet with parchment or aluminium foil.

Cut the top quarter of each head of garlic so the cloves are exposed. Place cut side up on a baking sheet. Drizzle with oil and season with salt and pepper. Turn the garlic cut side down. Roast until the cloves are soft and golden brown, 1 to 1 1/4 hours.

Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. Mash the flesh with a fork to blend it into a puree. (Note: The puree can be stored in an airtight container in the refrigerator for up to 2 weeks).

Makes about 1 cup.

From Emeril Prime Time by Emeril Lagasse
GUMBO YA YA

Ingredients

2 cups (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 medium yellow onions, diced
2 stalks celery, diced
5 quarts chicken stock, heated (see attached recipe or use purchased chicken stock or a combination of prepared and purchased stock)
2 tablespoons Creole Seasoning
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 teaspoon chili powder
1 teaspoon thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 pound andouille sausage, sliced 1/2-inch thick
1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces (store-bought roasted chicken will work just fine)

Preparation

1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook over medium-high heat until foaming. Cook, stirring often, until dark mahogany, about 1 hour [Note:  Some reviewers of this recipe indicated that it took longer to get the roux to a dark mahogany color.].
2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat and excess flour from the top, as necessary, an additional 45 minutes.  [Note: Reviewers of this recipe noted that it is critical to skim the excess flour “scum” from the top to avoid an overly floury taste, and that it was important to do this before you stir the broth so that you don’t mix in the flour.]
3. Add the andouille sausage and chicken and cook for approximately 15 minutes.  Taste, adjust for seasoning and serve.

Makes 6 quarts.
Modified (based on comments of reviewers) from Epicurious (February 2000)

Chicken Stock (Yields 2 ½ Quarts)

Ingredients

1 chicken carcass
4 cups onions, diced
2 cups celery, diced
2 cups carrots, diced
2 bay leaves
1 garlic clove
1 tablespoon peppercorns
2 ¼ quarts cold water
¼ cup oil

Preparation

In a gallon pot over high heat, saute onion, celery and carrots in oil until browned.  Add remaining ingredients.  Allow to come to a boil; then reduce to a simmer and simmer for about 6 hours.  As stock is simmering, a foam will rise to the top.  This foam should be removed with a spoon.  Once stock has finished cooking, strain the stock through a mesh strainer over another pot and reserve liquid for use in recipe.

 

BARBECUED QUAIL WITH ANDOUILLE BREAD PUDDING
Makes 8 servings

Ingredients:
12 quail, split down the back and breast bones removed (about 3 ½ ounces each)
1 tbsp. Emeril’s Original Essence or Creole Seasoning
1 tsp. Salt
2 tbsps vegetable oil or as needed
2 cups barbecue sauce
Andouille Bread Pudding (recipe follows)

Preheat the oven to 375 degrees F.

Sesason the quail on both sides with the essence and salt.

Heat the oil in large heavy skillet over medium-high heat. Add 4 quail, breast-side down, and cook until browned, about 2 minutes. Arrange the quail breast-side up in a baking dish just large enough to hold them all. Add more oil to the skillet as needed and sear the remaining quail in two batches.

Spoon the barbecue sauce over the quail and bake until the meat looks rosy when pierced at a thigh bone, 12 to 15 minutes.

Serve immediately with the bread pudding.

ANDOUILLE BREAD PUDDING

Ingredients:
1 tbsp unsalted butter
2 tbsps vegetable oil
1 lb. Andouille sausage, chopped
2 cups chopped yellow onions
½ cup chopped celery
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsps. chopped garlic
5 large eggs
1 cup heavy cream
3 cups milk
6 ounces white cheddar cheese
1 tbsp. Finely chopped green onion (green part only)
8 cups one-inch cubes white bread

Preheat the oven to 375 degrees F. Grease a 2-quart rectangular baking dish with the butter.

Heat the oil in large heavy skillet over medium heat. Add the sausage and cook, stirring for 3 minutes. Add the onions, celery, salt, and black pepper. Cook, stirring, until the vegetables are soft, 2 to 3 minutes.

Combine the eggs, cream and milk in a large mixing bowl and whisk to blend well. Fold in the sausage mixture, cheese and green onions. Add the bread cubes, pushing them into the sausage mixture.

Pour into the prepared baking dish. Bake until the top is golden brown, about 45 minutes.

Remove from the oven and let rest for 5 minutes before serving.

(Amy with her Creme Brulee in individual ramekins–below left)

GINGER AND VANILLA BEAN CREME BRULEE
Simply omit the ginger for a classic crème brûlée.
A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

Ingredients
For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

Make custard:
Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
Make Crème Brûlée:
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften. Garnish crème brûlées with fruit.
*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
**Available at some cookware stores.

Serves 6.
Bon Appétit
February 1999
Cooking Class