Lynn in the Kitchen Episode One: Broussards
Welcome to the first episode of ‘Lynn in the Kitchen’. This is an interview series starring me, focusing on local New Orleans Chefs and their relationship with food, the service industry, and cooking in the time of a pandemic. I wanted to think of a way to give back to so many wonderful places and people. This show is near and dear to me. The show highlights some of the many wonderful restaurants and chef’s we have in New Orleans. I can’t wait to explore some of my favorite places in the city and interview guest chefs. We will uncover their kitchen practices and how the coronavirus has changed the face of the restaurant community.
New Orleans is known for good food and rich culture. There are so many things I miss about the city now. It all starts with great local restaurants. Our new normal of social distancing, wearing masks and working from home are unprecedented in our generations and will have a long lasting impact on our day-to day routines. There are also so many beautiful parks, music, museums, cultural expressions called street art and amazing people.
You can find me frequently toting around something sparkly in the city. Food and drinks are essential to a great night out. Some other hobbies include reading, writing, gardening and shopping (online).
Come join me as embark on this journey to getting to know the faces behind restaurants in this great city.
Thank you Chef Jimi for the wonderful tour and the recipe below.
Chef Jimi Setchim’s Bronzed Redfish – Serves One
6 oz Redfish Filet
1 ½ oz Lump Crab, Picked
2 pinches Kosher Salt, Divided in Half
2 pinches Black Pepper, Divided in Half
.25 tsp Creole Seasoning
3 tbsp Extra Virgin Olive Oil, Divided into 2 tbsp, 1 tbsp and 1 tbsp
2 tbsp Minced Garlic, Divided in Half
2 tbsp Minced Shallots, Divided in Half
2 tbsp White Wine
2 each Lemons, Halved and Squeezed for Juice
.25 cup Heavy Cream
2 oz Unsalted Butter, Cubed
3 oz Baby Green Beans, Cleaned and Blanched
1 each Local or Creole Tomato
½ gram Chives, Snipped
Cooking the Fish
Season fish with creole seasoning. Using a non-stick skillet sear fish in 1 tbsp of olive oil over medium heat. Flip fish and continue cooking until firm and tender, about 3 minutes each side.
Steaming the Crab and Making the Sauce
Over medium heat sweat 1 tbsp shallots and 1 tbsp garlic in 1 tbsp oil. When shallots begin to turn translucent add 2 tbsp white wine and simmer for one minute. Squeeze lemon juice into pan and continue to simmer for thirty seconds. Add heavy cream and reduce by half. Stir in crabmeat and warm through. Slowly stir in butter; set aside once combined.
Sautéing the Vegetables
Over medium heat sweat 1 tbsp garlic and 1 tbsp shallots in 2 tbsp olive oil. Add blanched green beans and sauté. Add tomatoes and warm through until they just begin to release their juices. Season vegetables with salt and pepper.
Plating
Place the vegetables in the center of the plate. Using a slotted spatula place the fish on top of the vegetables. Spoon the warm crab over the top of the fish. Drizzle remaining lemon butter sauce around the fish. Garnish with chives to feel fancy. Enjoy!
I had the most enjoyable experience dining at Broussard’s Restaurant & Courtyard. Full foodie disclosure, this was my first time dining at a restaurant since the pandemic closures. I was pleasantly surprised at the amount of space on the patio. The Broussard’s patio area is one of the largest restaurant patios in the French Quarter area. I can most certainly appreciate the space now. The fresh air, beautiful open space and louisiana foliage were a perfect pair for the $19.20 Centennial Prix Fixe special. Enjoy a Starter, Entree and Dessert, for the low price. They are also doing a cocktail special every week day for $1.92 ! For starters, I really enjoyed the Spicy Popcorn Shrimp. The “Shake & Bake” Chicken Breast and Gulf Shrimp Etoufee are great choices for Entree. For dessert, the Creole Louisiana Long Grain Rice Calas has roasted strawberry ice cream and cane syrup or Mississippi Mud Pie. Both are excellent choices. I indulged in the Creole Louisiana Long Grain Rice Calas (pictured above). Lastly, the red fish. No words! The fish was seasoned to perfection. I am all game for crabmeat topping. It was remarkable. The recipe is on the blog. I look forward to cooking the red fish in my kitchen.
Build a Poor Boy Feed a Community
In honor of the poor boy, Creole Cuisine will donate to families in need. Every $6 poor boy purchased provides eight meals to families. Broussard’s will serve a Shrimp Rémoulade poor boy, Café Maspero will serve a Southern Fried Fish poor boy, Ernst Café will serve a Roast Beef poor boy, Royal House will serve a “Peacemaker” Shrimp and Oyster poor boy, and Tommy’s will serve a classic Meatball poor boy. With donation matching from Tobasco hot sauce and bread donation from Leidenheimer bakery this is a great way to support local restaurants while also donating to help stop food insecurity in our community. If you visit each restaurant and complete the “passport” they give you you will receive a $100.00 gift card that is valid at any of the Creole Cuisine restaurants.
https://www.creolecuisine.com/restaurants/
