This one is compliments of Jamie from Top Chef Season 5Serves: 2-3
Corn Cake: a box of jiffy corn mix will do and use the pancake recipe on the side
Collards: 8 leaves collard greens, chiffonade
½ Small Onion, minced
½ t Butter
Salt to taste
***Husband does not do any kind of fish/seafood :( so I skipped the crayfish, but it sure sounded good!
***Husband does not do any kind of fish/seafood :( so I skipped the crayfish, but it sure sounded good!
Cream Sauce:10 crayfish tails, blanched, shocked, and cleaned
½ onion, minced
1T Dried Thyme
½ Serrano chili, minced
2oz Tasso, diced
2oz Andouille, crumbled (fresh is best)
½ C White Wine
2/3 C Cream or half and half
1T Butter
2 Bay Leaves
Collards: Sauté onion until soft in butter. Add collards, season with salt. Cook until semi-soft (green still should have texture).
Cream Sauce:In a sauté pan melt butter over medium heat. Add Tasso, andouille, Serrano, and onion. Season with salt. Cook until onion is soft. Add dried thyme, bay leaves and white wine. Cook until wine reduces. Add cream and reduce until sauce consistency. Adjust seasoning, add crayfish, reserve warm.
To Serve: Griddle a corn cake in a non-stick pan with a small amount of butter or oil. Top with sautéed collards, then with a poached egg...I skipped the egg. Spoon cream sauce on top.
Collards: Sauté onion until soft in butter. Add collards, season with salt. Cook until semi-soft (green still should have texture).
Cream Sauce:In a sauté pan melt butter over medium heat. Add Tasso, andouille, Serrano, and onion. Season with salt. Cook until onion is soft. Add dried thyme, bay leaves and white wine. Cook until wine reduces. Add cream and reduce until sauce consistency. Adjust seasoning, add crayfish, reserve warm.
To Serve: Griddle a corn cake in a non-stick pan with a small amount of butter or oil. Top with sautéed collards, then with a poached egg...I skipped the egg. Spoon cream sauce on top.
No comments:
Post a Comment