865225_CuisineText 12/5/08 10:21 AM Page 1 Louisiana Estuary Cuisine with Chef Brandon LeBlanc Brandon LeBlanc Author Marian Brister Martinez Graphic Design, Photography Lane Lefort Photographer Dr. Keri Turner, NSU Editor 865225_CuisineText 12/5/08 10:21 AM Page 2 Chef Brandon LeBlanc holds a B.A. in Culinary Arts from the Chef John Folse Culinary Institute. His training took place in Napa Valley, California, and the Piedmont region of Italy. He has held positions as Executive Sous Chef at Lafitte’s Landing in Donaldsonville, Louisiana, and Executive Chef at Franco in Houma, Louisiana. He is currently the Executive Chef at the Golden Ranch Plantation in Gheens, Louisiana. Lane Lefort has been a professional photographer since the early 1980s. His background is diverse and includes working for the West Bank Guide newspaper, photographing conventions in New Orleans, freelancing for the New Orleans Times-Picayune and New Orleans Magazine. For over five years Mr. Lefort worked for the U.S. Army Corps of Engineers documenting Corps projects. He continues to do contract work for the Corps and other government agencies, especially those involved in coastal restoration. His work can be viewed at: www.lanelefortphotography.com. All photos not credited to Ms. Martinez are the work of Mr. Lefort. Marian Brister Martinez holds a B.F.A. in studio painting from Louisiana State University and is a working artist. She offers illustration, graphic art, and fine art commissions in architectural pen and ink renderings, religious iconography and figurative paintings. She is currently represented at Santa Anita Fine Art Gallery in Mission, Texas, and her work can be viewed at: www.pleiadesfineart.com. Special thanks to Bennie Cenac, Owner, Golden Ranch Plantation. This publication was partially funded by the United States Environmental Protection Agency (USEPA) and the State of Louisiana—Louisiana University Marine Consortium (LUMCON) through grants CE-006660-04 and CE-006660-06. The contents of this document do not necessarily represent views of the USEPA or LUMCON. The mention of trade names or commercial products does not in any way constitute an endorsement or recommendation for use. This public document was published at a total cost of $8,000.00. 1,000 copies of this published in this first printing at a cost of $8,000.00. The total cost of all printings of this document, including reprints is $8,000.00. This document was published by the Barataria-Terrebonne National Estuary Program, Nicholls State University Campus, P.O. Box 2663, Thibodaux, LA 70310, to provide the public with environmental information under the authority of LA. R.S. 30:2011. This material was printed in accordance with standards for printing by state agencies established pursuant to LA. R.S. 43:31. 2 865225_CuisineText 12/5/08 10:21 AM Page 3 From the Director The Barataria-Terrebonne National Estuary Program is always looking for ways to engage its stakeholders. This cookbook will provide you with some very unique ideas for combining the abundant food resources that you grow and pick from your gardens and harvest or hunt right here in Louisiana’s finest estuary. We encourage you to use your own produce or to buy local products to keep our community economy healthy. In this cookbook, Chef Brandon LeBlanc takes a notably artistic approach to cooking that encourages readers to create outstanding dishes that will be delicious and unconventional. These recipes are distinctive enough that they are sure to be conversation starters among guests and families. Writing and publishing a cookbook in Louisiana is risky business to be sure, but this culinary guide takes you to the heart of the people of the Barataria- Terrebonne basins: diverse, entertaining, treasured and mostly appreciative of the vast the resources of our homeland. Chef LeBlanc has truly done an exceptional job. Let me encourage you to be bold, as our ancestors were, and to try these new and exciting recipes in your homes. Enjoy the abundant food resources of the estuary with these extraordinary recipes. 3 865225_CuisineText 12/5/08 10:21 AM Page 4 Table of Contents Panzanella Salad . 21 Introduction Papaya Scallion Salsa . 22 Peach Ice Cream . 23 Pecan and Banana Egg Rolls . 24 A Letter from the Director of BTNEP. 3 Quick Greens with Merguez Sausage and Cous-Cous . 25 Table of Contents . 4 Roasted Red Bell Pepper and Fennel Salad with Chimichurri Foreward . 7 Dressing . 26 A Word from Chef LeBlanc . 8 Shrimp Stuffed Tomatoes . 27 Stuffed Zucchini Blossoms . 28 Sweet Potato and Chipotle Chile Bisque with Queso Fresco. 29 Garden Thistle and Cucumber-Yogurt Raita . 30 Watermelon, Cucumber, and Jimica Salsa . 31 Boiled New Potatoes with Shallot-Mustard and Paprika-Almond White Bean and Chorizo Soup . 32 Dipping Sauces . 10 Corn and Zucchini Timbales . 11 Curried Black-Eyed Pea and Butternut Squash Soup . 12 Garlic and Saffron Soup . 13 Sea Glazed Turnips with Granny Smith Apples, Walnuts, and Mint 14 Grilled Eggplant, Goat Cheese, and Mint Bruschetta . 15 Bowfin (Choupic) Caviar with Potato, Carrot, and Scallion Pancakes Grilled Fig, Bread, and Arugula Salad . 16 and Crème Fraiche . 34 Green Bean, Roasted Pepper and Pine Nut Proscuitto Wraps with Chickpea Battered Shrimp . 35 Honey Mustard Dipping Sauce . 17 Coconut-Curry Crabcakes . 36 Mirliton and Sweet Potato Pecan Rice Pilaf . 18 Crab and Goat Cheese “Beggars Purse” with Tomato-Caper Okra and Corn Stew with Shrimp Polenta . 19 Chutney . 37 Oyster Mushroom, Leek, and Fontina Quiche. 20 Crawfish Pad Thai . 38 4 865225_CuisineText 12/5/08 10:21 AM Page 5 Crawfish Chiles Rellenos . 39 Roasted Whole Flounder with Spicy Tomato Sauce, Fennel, Earth and Capers . 40 Fried Frog Legs with Garlic, Red Pepper, and Oregano. 41 Frog Legs, Fricasseed . 42 Fritto Misto di Frutta de Mare . 43 Chicken Braised in Oaxacan Yellow Mole . 61 Lemonfish Ceviche . 44 Egyptian Grilled Chicken with Feta and Mint . 62 Sesame Crusted Oysters with Spicy Thai Dipping Sauce. 45 Tuscan-Style Fried Chicken . 63 Oysters with Satsuma-Serrano Chile Citronette . 46 Wasabi-Soy Chicken Wings with Creamy Avocado Sauce. 64 Grilled Redfish with Orange Basil Butter and Jamaican Jerk Dove Kebabs with Jalapeno and Pineapple. 65 Butternut Squash Hash . 47 Prosciutto-Wrapped Duck Breast with Orange-Balsamic Glaze 66 Vietnamese Rice Noodle Bowl with Shrimp, Lemongrass, Roasted Goose with Fig and Chestnut Stuffing . 67 and Chiles . 48 Quail with Bacon and Lentil Stew . 68 Seared Red Snapper with Green Beans, Yellow Bell Peppers, Greek Stuffed Hamburgers . 69 Ginger, and Champagne-Pomegranite Beurre Blanc . 49 Veal Stew with Carrots, Artichokes, Asparagus and Lemon. 70 Blue Cornmeal Crusted Soft Shelled Crab with Moroccan Lamb Tagine . 71 Saffron-Corn Coulis . 50 Barbequed Ribs . 72 Brazil Nut Crusted Speckled Trout with Spaghetti Squash Slow-Cooked Achiote Pork . 73 and Gingered Carrot Essence . 51 Cacciatoria-Style Nutria with Wild Mushrooms and Rosemary 74 Stone Crab Claws with Romesco Sauce . 52 Pan-Roasted Rabbit with Walnuts, Olives, and Fresh Herbs. 75 Szechuan Stir-Fried Alligator . 53 Grilled Venison Filet Topped with Blue Cheese, Apples, Five Spice Crusted Tuna Steaks with Mango-Avocado Salsa. 54 and Walnuts . 76 Olive Oil Packed Fresh Tuna . 55 Venison, Apricot, and Pecan Sausage with Port Reduction Seared Tuna Spring Rolls with Papaya-Scallion Salsa and and Parmagiano . 77 Spicy Peanut Sauce . 56 Pastel de Cuatro Leches Cake with “Four Milks” . 78 Turtle Pot Pie . 57 Venetian-Style Grilled Shrimp . 58 Wahoo Sashimi with Tomato-Cucumber Salsa and Ponzu. 59 5 865225_CuisineText 12/5/08 10:21 AM Page 7 Fo r e w o r d Louisiana has the lucky distinction of possessing a wide variety of natural resources coupled with a richly diverse culture of inhabitants. In other words, we are a people blessed with abundant agriculture and aquaculture, who love to eat the many different styles of cooking that have been introduced here from the many places throughout the world from which we came. This is a winning combination that has led to the creation of some of the best recipes on the planet. There are countless Cajun and Creole cookbooks that have been written over the years, and they are good. The beauty in all of this is that it does not stop there. It is a work in progress that continues, and that is what this cookbook is about. The Barataria-Terrebonne Estuary Program is a non-profit organization that, in part, promotes a sense of environmental stewardship for the natural resources of the estuary complex. Buying locally is one way to promote the development of the resources we possess. And, in addition to economically supporting our neighbors, buying “fresh” is a healthier way to eat. In providing this cookbook, BTNEP hopes to raise awareness of the importance of supporting our local farmers and fishermen as well as the importance of being connected to our environment. Chef Brandon LeBlanc is a native Louisianian who believes in using local resources to create a new style of Louisiana cuisine using dishes from many different cultures. In the world of cooking, evolution is fun. Our hope is that you will enjoy using these recipes to enhance what you already know about cooking and to allow Chef LeBlanc to take you to a new level and style of entertainment. 7 865225_CuisineText 12/5/08 10:21 AM Page 8 A Word from Chef LeBlanc I’ve always been a fan of using local products. I grew up eating and cooking with them. However, it frustrates me when people insist that there are only certain ways these things can be cooked. Keep in mind that many of these ingredients were originally brought here from other countries. Also, some of the foods which are indigenous to Louisiana can be found in other parts of the world as well.