The dish is bronzed Louisiana black drum, Gulf shrimp and farmers market maque choux,
raised collards, pickled black eye peas and Steen's cane vinaigrette.
Steen's Cane Vinaigrette
1/3 cup Steen's cane vinegar
1/2 cup Steen's cane syrup
2-1/2 teaspoons Creole mustard
1-1/2 teaspoons honey
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch crushed red pepper flakes
2 cups salad oil
In a blender or food processor, combine all ingredients except oil. With blender
running, add the oil in a steady stream till mixture emulsifies. Chill.
Braised Collard Greens
1 pound smoked bacon, diced
1 cup bacon fat
4 bunches collards, cleaned, chopped
1 yellow onion, diced
8 cloves garlic, minced
2 quarts (8 cups) chicken stock or water
1/4 cup Steen's cane vinegar
1/4 cup sugar
Salt and pepper to taste
Render bacon in pot with fat till crisp. Add onion and garlic and saute till wilted.
Add stock, vinegar and sugar. Bring to boil. Add greens, cover and cook till tender,
about 1 hour. Lower heat if necessary.
Gulf Shrimp and Farmers Market Maque Choux
1/4 pound country ham, diced
1/4 cup bacon fat
1 pound Gulf shrimp, peeled
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 ribs celery, diced
4 cloves garlic, minced
1/2 teaspoon dried thyme
Salt and pepper to taste
Kernels cut off 4 ears corn
2 Creole tomatoes, diced
Render ham in bacon fat till crisp. Remove and reserve. Add onion, bell peppers and
celery. Saute 3 or 4 minutes. Add garlic, thyme and salt and pepper. Saute an additional
3-4 minutes. Add corn, tomato, ham and shrimp. Cook 5 to 10 minutes, till shrimp are
cooked and flavors are blended. Taste and adjust seasonings.
Bronzed Louisiana Black Drum
1/4 cup clarified butter
8 (5- to 7-ounce) fresh black drum filets
LOLA Creole Seasoning*
Warm skillet with clarified butter. Sprinkle seasoning moderately over fish. Sear fish
in hot skillet about 3 minutes per side.
*LOLA Creole Seasoning: In a large shaker container, combine
1/2 cup paprika
1/8 cup
black pepper
1/8 cup white pepper
1 teaspoon cayenne pepper
2 teaspoons sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
Makes 8 ounces.
Pickled Black Eyed Peas
1 quart (4 cups) white vinegar
1/4 cup coriander seed
1/4 cup mustard seed
3 bunch fresh dill, torn
3 tablespoon kosher salt
3 tablespoon sugar
2 teaspoon crushed red pepper flake
1/2 pound dried black eye peas, soaked, cooked until tender
Mix all ingredients except peas and heat just until salt and sugar are dissolved.
Add peas. Cool. Best if made a day ahead.
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