The local challenge is made easier in Louisiana by an increadible growing season, range of items, and the magnificent gulf. Today I had shrimp, drum and oysters.
I did a lot of cooking! I knew I wouldn't have enough time during the week to keep up with this labor-intense challenge so I prepared left-overs. I plan to have the Chile-Roasted Shrimp for lunch at work, cold. And I made enough Eggplant Dressing to feed an army.
For dinner we went to the New Orleans 2nd Annual Oyster Fest. They had about 20 + food vendors all serving up local oysters, but to be sure it was 100% local, they only safe thing to eat were the raw oysters. Let me tell you, it's probably best just to get them at the restaurant. A hot, crowded blacktop is not the most enjoyable place to eat raw oysters.
Chile-Roasted Shrimp
(Recipe from Donald Link's Real Cajun. You can cook ahead and eat hot or cold)
1lb large shrimp (CCFM or Rouses)
3 jalapenos or spicy peppers (Hollygrove)
1 ½ tsp salt (Avery Island)
1 tblsp dried oregano
1 tsp ground black pepper
1 tbsp butter
(citrus, if you have it)
(oil, if you have it)
Combine shrimp with ½ cup oil, jalapenos, salt, oregano, and pepper (and juice of one citrus, if you have it). Cover with plastic and marinate for at least 20 minutes.
Preheat the oven as high as it will go and place a baking sheet with a rim in to heat up. Carefully spread the shrimp on the pan and cook for 5-8 minutes, stirring only once.
Remove from oven and pour over 1 cup chicken or shrimp stock, white wine, or water. Add 1 tbsp of butter. Toss carefully - HOT! Peel and eat plain or over rice. If you need a little more food, make up a nice tomato, cucumber and onion salad.
Eggplant Dressing
(Recipe from Donald Link's Real Cajun)
1 lrg eggplant (Hollygrove)
I lb ground beef (Grass-fed Beef from Hollygrove)
1 medium onion, chopped (CCFM)
I green pepper (Hollygrove)
3/4 tsp salt (Avery Island, LA)
2 tsp ground pepper
1 1/2 tsp cayenne pepper (could substitute some jalapenos from Hollygrove)
2 cups long grain rice (LA, Rouses)
1 bunch scallions (CCFM)
3 cups water
Bring a large pot of water to a boil. Add the eggplant, return to a boil for 1 minute, then drain in a colander.
Heat a tablespoon of butter in a large Dutch over medium-high heat. Add the meat and cook until browned, about 5 minutes. Add the onion, salt, pepper, cayenne and sauté for 3-5 more minutes.
Stir in the eggplant, rice, and scallions. Add the water and stir together gently. Bring the mixture to a boil, reduce the heat to low, cover, and cook for 25-30 minutes. When the rice is tender, remove from heat and allow to sit, covered for 5-10 minutes. Serve. Makes at least 4 main course servings.
The eggplant dressing could be used as a main or a side course. I'm going to use it as a side dish and serve it with some Drum I got at the CCFM. The Drum looks so fresh that I want to eat it raw. Yum!
Drum Fish
1 tblsp butter (Smith's Creamery)
salt
pepper
Lightly salt and pepper. Pan fry on each side approx 2 minutes.
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