This Month's Steamboat Warehouse Recipe:
Eggplant Belle Rose
Ingredients
- 1 large eggplant
- 2 quarts heavy whipping cream
- 1/2 pound fresh backfin lump crabmeat
- 6 eggs
- 1 quart buttermilk
- 2 cups whole mil
- 6 cups of corn flour
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh sliced green onions
- 1 tablespoons clam base
- approximately 1/2 cup of palmetto mix (see recipe below)
- seafood stuffing as desired (see recipe)
- all purpose seasoning to taste
Add the heavy cream and the clam base to a small magnalite pot and reduce till sauce consistency is achieved. Add the palmetto mix, and the fresh crabmeat and set aside, making sure mixture stays hot.
In a medium size mixing bowl, beat the eggs, then add the buttermilk, whole milk, and seasoning. Peel the eggplant and cut into medallions/rounds, about 1/2 inch thick. Season the egg rounds, add them to the egg wash then dredge them in the flour. Place them in 330 degree frying oil for about 1 1/2 minutes, or until golden. To service, place the fried eggplant rounds on your favorite serving platter, top them wi ht desired amount of seafood stuffing, then finish by ladling over the crabmeat cream sauce. Garnish with fresh parsley and thinly sliced green onion.
Seafood Stuffing
Ingredients
- 1 pound unsalted butter
- 4 cups diced onion (1/4 inch)
- 2 cups diced bell pepper (1/4 inch)
- 1/2 cup minced garlic
- 2 pounds 150/200 count shrimp
- 1 pound fresh Louisiana crawfish tails
- 1 pound fresh backfin lump crabmeat
- 3 - 4 cups plain bread crumbs
- salt and cayenne pepper to taste
Melt the butter in a small magnalite pot. Add the vegetables and allow to saute until wilted, about 5 minutes. Next, add the crawfish tails and allow them to "bleed" their juices. This will make an organ ge / rusty color to the dish. Then, add the shrimp and crabmeat and allow to simmer for about 10 more minutes. Season to taste and add the bread crumbs to bind the mixture, about 4 cups. Amount of bread crumbs can be adjusted if you prefer tighter or looser mixture.
Palmetto Mix
Ingredients
- 4 cups diced onion (1/4 inch)
- 4 cups diced bell pepper (1/4 inch)
- 3 red bell peppers (finely chopped)
- 1 (5 ounces) piece of smoked tasso (minced)
- 3 cups extra virgin olive oil
- 3 cups Italian seasoning
Heat the oil in a small magnalite pot. Add the vegetables, tasso and seasoning, then mix well. Allow the contents to "smother" down on a low flame, stirring occasionally, until wilted. Approximately 25 -30 minutes. When completed, allow the mixture to drain in a colander to rid of excess oil.
Enjoy!
Jason Huguet
Chef / Owner
