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creole_remoulade

Creole Remoulade

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Ingredients:
  • 1/3 cup white vinegar
  • 1/3 cup Dat Ketchup
  • 2 tablespoons prepared horseradish
  • 1/4 cup creole mustard
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cayenne
  • 2 cloves garlic, peeled
  • 2 teaspoons D.a.T. SaUcE
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sliced green onions
  • 1/2 cup celery, chopped
  • 2 medium eggs
  • 2 medium egg yolks
  • 1 1/2 cups vegetable oil
Directions: 
Combine all ingredients except oil in food processor.  Slowly add oil.  Once combined, serve over your favorite seafood and Enjoy!

Creole Remoulade

crawfish_popcorn

Blackened Crawfish & Popcorn Grits

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Ingredients:

•I cup diced smoked sausage

•I cup bacon bits

•2 tbs dried Trinity Mix 

•4 tsp Blackening seasoning

•1 lb Louisiana Crawfish Tails (thawed if frozen)

•1 c unsalted butter

•1/2 cup white wine

•2 tbs Worcestershire sauce

•1 tsp D.a.T. Sauce

•1 tbs fresh lemon juice

•radish micro greens for garnish (City Girls Farm)

 

Directions: 

1Melt butter in skillet. Add bacon bits and render until done. Add smoked sausage and Trinity mix and sauté for 2 minutes. Deglaze with wine. Add Worcestershire and D.a.T. Sauce

2Add crawfish and blackening seasoning. Bring to a simmer and finish with lemon juice. Serve on top of Popcorn rice grits. Garnish with Microgreens.

 

Popcorn Rice Grits

Serves 4

Ingredients

• 3 cups chicken broth

• 1 cup popcorn Rice (Cajun Country Rice)

• 4 ounces sharp Cheddar cheese

• 4 ounces Mozzarella

• ¼ teaspoon cayenne pepper

• 1 cup Heavy Cream

Instructions:

In a medium saucepan, combine broth and rice. Bring to a boil; reduce heat, and simmer, stirring, until rice is tender, about 10 minutes. Remove from heat, and stir in cheese, heavy cream and cayenne. Enjoy!

chef_johnnie_g_blog

An Interview with Chef Johnnie G

When did you first know you wanted to be a chef?

Chef Johnnie G – I honestly can’t remember not cooking. In the kitchen with my grandmothers is how I first learned. I suppose it was the realization that there was always something to learn in the art of cooking that lead me in my Culinary journey.

What chef has inspired you the most?

Chef Johnnie G – I would say my two greatest inspirations were my two grandmothers. One from South Louisiana and the other from North Louisiana. With them I learned two distinct types of cooking. You will find in my dishes where I merge the two a lot.

What is your favorite type of food to experiment with?

Chef Johnnie G – The local farmers in my area are amazing. From fresh Microgreens to Tomatoes, smoked cheeses to local syrup, there is an abundance of flavors available.

What will you be cooking for Thanksgiving this year?

Chef Johnnie G – This year I’m definitely stepping back in time and making my Grandmother’s Oyster dressing and Smoked Duck. Definitely going to have some Bourbon Brown Sugar Sweet Potatoes and Field Peas with Tasso.

What is your favorite way to use D.a.T. SaUcE or D.a.T. KeTchup?

Chef Johnnie G – DaT Sauce is wonderful in tomato sauces, like Vodka Sauce, Creole Sauce, Sauce Picante, and Romesco. For an added kick to your Bloody Mary or Oyster Shooter add some DaT Sauce. From jambalaya, crawfish pie, and file’ gumbo, it will spice up your dish. My personal favorite is to make a Aioli with DaT Sauce and spoon it on top of fried oysters. Yum!