Some of my favorite memories are from hunting and fishing with my Chef friends. It is an excellent privilege to travel with a Chef.
Always put them in charge of camp food! Instead of pork and beans… you’ll find yourself grilling quail on skewers and making a cast iron
red wine pan sauce in the campfire. I always bring the marshmallows.
But if you can’t call your local 5 star Chef out of Commander’s Kitchen… we’ll bring them to you. Take these recipes with you and pack a
trip cooler folks will be talking about for decades!
As an added bonus… I will share my Mom’s cooking with you too. Even my Chef friends will tell you… when you want the best… go see Yami!
Duck, Mushroom and Oyster Gumbo
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family of Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
- 3 lb. cooked duck (medium diced)
- 4 onions (large, med diced)
- 2 green peppers (large, med diced)
- 7 ribs of celery (med diced)
- 5 bay leaves
- 2 tbsp. garlic, crushed
- 1 1/2 cup vegetable oil
- 1 3/4 cup flour
- 3 concasse tomatoes (med diced) or one small can of stewed tomatoes
- 1 lb. mushrooms (choice)
- 6 qt. duck stock
- 1 bottle Budweiser beer
- 2 bunches finely chopped green onions
- 4 tbsp. Crystal Hot Sauce or favorite
- 4 tbsp. Worcestershire
- 3 tbsp. gumbo filé
- 10 oz oysters and liquor
- 1 lb. okra (cut)
Directions
Make dark roux, add peppers, onions, celery, bay leaves and garlic. Stir and continue to cook on medium high heat for five minutes until
vegetables are wilted. Add tomatoes and stir until well mixed. Deglaze with beer and add stock. Bring to a boil, stir to incorporate roux.
Reduce to a simmer and skim until no impurities are present. Cook for approximately two hours, skimming frequently. Add mushrooms and okra
bring back to a boil, reduce to a simmer and cook thirty more minutes. Add duck and oysters, bring up temperature. Add hot sauce, Worcestershire
and season to taste. Once seasoned, add green onions and filé, serve over white rice or potato salad.
Serves 12 to 15
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Venison Jerky
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family of Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
- 1 tbsp dry ginger
- 1 tbsp granulated garlic
- 1 tbsp dry mustard
- 1 tbsp cayenne pepper
- 4 tbsp brown sugar
- 1 tbsp chili powder
- 2 tbsp Creole seasoning (see below)
- 1 cup soy sauce
- 1 cup red wine vinegar
Creole Seasoning
- 10 tsp salt
- 5 tsp granulated garlic
- 2 tsp ground white pepper
- 2 tsp ground black pepper
- 2 tsp cayenne pepper
- 1 tsp onion powder
Directions
Mix all of the above ingredients together and marinate venison for one day. Then dry venison in the manner that you prefer; either
a dehydrator or a 140 degree convection oven until completely dried.
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Yami's Salmon and Grits with a side of Bacon
Recipe provided by Yami Wysocki*
Hilton Head, SC
Ingredients
- Use canned RED SOCKEYE SALMON. Yes, canned!
- 1 egg per 1 large can of Salmon
- Bacon
Directions
Yes, grits. But for those who don't live south of the Mason Dixon and are afraid to try grits, rice is a very good second choice.
Prepare grits or rice as directed on package. There are a few tricks to grits such as adding cream and water and stirring until no lumps.
However, just add butter and salt and pepper when grits are plated and it is so good even if it has lumps.
Salmon
Use canned RED SOCKEYE SALMON. Yes, canned! Saute onion in pan with butter and a little oil. Remove bones from Salmon and add entire
can of Salmon, juice and all.
Add 1 egg per 1 large can of Salmon being prepared. Scramble all together, adding salt and pepper to taste.
A must is Bacon, crispy at that, on the side. You may even want to crumple a little on your Salmon.
Serve the grits, Salmon on top, bacon on the side,and toast if you wish.
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Yami's Shrimp Dip
Recipe provided by Yami Wysocki*
Hilton Head, SC
Ingredients
- Shrimp
- Onions
- Celery
- 2 eggs per lb of shrimp
- Salt
- Pepper
- Mayonnaise
Directions
However many lbs. of fresh shrimp you have_ 1 or 50. If possible, get help from people , including the little ones, who will be enjoying the shrimp salad.
Boil the shrimp. I only use salt so you can Taste the shrimp. Here is where people come in! Peel and devain the shrimp. Make sure you have
cooked enough because you and others will snitch while peeling. A cold beer also helps...for those over 21, fresh squeezed lemonade also a must.
Cut up shrimp or leave them whole if they are not too large. Chop onions and celery- as much as you like. Sweet onions are best.
Boil 2 eggs per lb. of shrimp. This truly is the "secret". Peel cooled eggs and chop. Mix together: shrimp, celery, onions, eggs, salt and
pepper and mayonnaise to liking. Use whichever mayo your family prefers.
Sprinkle a little paprika on top for presentation.
Enjoy this fabulous salad on a bed of lettuce or , our favorite way, on toasted bread with a piece of lettuce and call it a Shrimp
Salad Sandwich.
Yummy.
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Garlic and Rosemary-studded Wild Boar Roast with Vegetable Tarte Tatin
Recipe provided by Executive Chef Tory McPhail
of Commander's Palace
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
Makes 6 servings
- One 2 1/2 pound wild boar roast, tied
- 50 slivers garlic cloves
- 50 small clusters fresh rosemary leaves
- 2 tablespoons vegetable oil
- 1 tablespoon Creole Seasoning
- Two 8-ounce firm-ripe Bartlett pears, peeled, cored, and quartered
- 1 cup chopped sweet onions
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 medium apples peeled, cored, and chopped
- 1/2 cup Jack Daniels
- 2 cups Veal Stock (page 000)
Directions
Preheat the oven to 350ºF.
With a sharp paring knife, cut fifty 1/2-inch deep slits around the entire roast. Using the tip of the knife, poke the rosemary
leaves into each slit and then insert one garlic sliver.
Rub the roast on all sides with 1 tablespoon of the oil and season with the Creole seasoning.
Heat the oil in a medium braising pan or small roasting pan over medium-high heat. Place the roast, fat side down and sear until deep
brown, 2 1/2 minutes. Turn and sear on each of the remaining 3 sides for 2 1/2 minutes each, for a total cooking time of 10 minutes. Arrange the
pear quarters around the meat, peel side down, transfer the pan to the oven, and roast for 15 minutes. Turn the roast and continue cooking until
an instant read thermometer inserted into the thickest part of the meat registers 115ºF, about 30 minutes.
Transfer the roast to a cutting board, tent to keep warm, and let rest for 15 minutes.
Place the braising pan over medium-high heat and when hot, add the onions, carrots, celery, and apples. Cook, stirring constantly to
dislodge as much of the brown bits clinging to the bottom of the pan, until the vegetables are very soft and have given off their liquid,
about 12 minutes. Add the Jack Daniels off the heat and carefully flame. Return to the heat, bring to a boil, and cook until nearly all evaporated,
2 minutes. Add the stock and return to a boil, reducing to sauce consistency. Strain and reserve.
Vegetable Tarte Tatin
Ingredients
Makes 6 to 8 servings
- 1 pound russet potatoes, peeled
- One 12 to 13-ounce sweet onion, such as Vidalia, Walla Walla, or Texas
- O-So-Sweet, peeled
- 6 ounces parsnips, peeled and trimmed
- 1 tablespoon kosher salt
- 3 tablespoons unsalted butter
- 1 quart water
Preheat the oven to 350ºF.
Thinly slice the potatoes, parsnips, and onions about 1/8-inch thick using a mechanical slicer such as a mandolin or a sharp heavy knife.
Add the salt to the water in a medium saucepot, and bring to a simmer. Add the parsnips, and cook until tender, 6 to 7 minutes, then remove
and place on clean kitchen towel to catch excess moisture. Repeat this process with the potatoes.
In a medium nonstick pan, melt 3 tablespoons of the butter, add the onions, and cook until caramelized, stirring occasionally, about 20
minutes. Add the potatoes and parsnips, tossing until evenly mixed. Season with Kosher salt and black pepper. Press the mixture into the pan with
the back of a spoon, and transfer pan to the oven for 20 to 25 minutes, or until the bottom is golden brown. Remove from the oven, and run a rubber
spatula around the inside rim of the pan, making sure the tatin is not stuck. Then invert the pan onto a baking sheet to release. Allow to cool 5
minutes before cutting into 6 wedges.
To serve, place a wedge of tatin on the plate, add sliced roast, and drizzle with the sauce.
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Quick Black Skillet Shrimp
Recipe provided by Executive Chef Tory McPhail
of Commander's Palace
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
If you’re cold and hungry and need to eat as soon as you get back to camp – this recipe is for you. All these ingredients
should be around the ice chest already, it requires little technique, but delivers BIG on flavor. Make extras because I guarantee people are
going to line up for seconds.
Makes 4 servings
- 1 pound large (16/20) headless white shrimp, shelled
- 1 teaspoon Creole Seasoning
- Four 3/4-inch thick slices French bread, cut on the bias
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pieces
- 3 tablespoons minced garlic
- 3 1/2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
- 4 sprigs parsley
Directions
Preheat the oven to 400ºF.
Season the shrimp with the Creole seasoning.
Place the bread on a small baking sheet and cook until warmed through and golden brown on the edges, 3 to 4 minutes.
Place a large cast iron skillet over high heat. Add the butter to the pan and when melted, add the garlic and cook, stirring, until golden brown,
2 to 2 1/2 minutes. Add the shrimp, stir well to keep the garlic from sticking to the bottom of the pan, and cook until just pink, about 2 minutes.
Turn the shrimp and cook for 1 minute. Add the lemon juice and parsley, remove from the heat, and cook stirring, until the shrimp are just cooked all
the way, 1 ½ minutes.
Arrange one French bread toast on each of four appetizer plates. Set 4 shrimp on each toast and spoon the sauce over the top. Garnish each
serving with a sprig of parsley and serve immediately.
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Spring Wild Turkey Turnover
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
Makes 12 pies
- 1 lb. cooked turkey (med diced)
- 1 carrot (small diced)
- 1 rib of celery (small diced)
- 1 onion (small diced)
- 1 leek (half moon)
- 1/2 lb. shiitake mushrooms (de-stemmed and julienne)
- 1 tbsp. crushed garlic
- 4 oz. chevre (goat cheese)
- ½ bunch oregano (chopped)
- 2 sticks unsalted butter
- 1/2 cup chardonnay
- 18 sheets phyllo dough (9in X 14in)
- Salt and pepper to taste
Directions
On medium heat in a large sauté pan, toast garlic in half a stick of butter. Once toasted, add vegetables and cook until wilted,
stirring occasionally, approximately ten minutes.
Add diced turkey and heat thoroughly, deglaze pan with chardonnay and remove from heat.
Fold in goat cheese and fresh oregano until well incorporated. Season with salt and pepper to taste. Chill mixture and divide into twelve equal parts. Melt remaining butter
in separate pan and keep warm.
Preheat oven to 350 degrees.
Lay out one sheet of phyllo on a work surface. With a pastry brush, brush entire sheet with melted butter and top with a second phyllo sheet. Repeat this process one
more time until you have three layers. With a sharp knife, slice the sheet directly in half vertically, this is enough for two pies. Fold diagonally into two triangle shaped pastries.
Brush all sides with butter and season with salt and pepper. Once all pies are done, place on a baking tray lined with parchment paper or a silpat. Bake until golden brown.
Serve over your favorite salad.
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Pepper-Crusted Tuna Loin Salad
Recipe provided by Former Executive Chef Jamie Shannon*
of Commander's Palace Family Restaurants
New Orleans, LA
Ingredients
Makes 6 servings
- 2 1/2 to 3 pounds tuna loin, in one piece
- 1/4 cup honey
- 1/4 cup sesame seeds
- Kosher salt and fresh pepper, coarsely ground, to taste
- 1/4 cup olive oil
- 6 slices dense whole-grain bread
- 24 anchovy fillets (about 1/4 cup)
- 8 cloves garlic, peeled and minced
- 2 tablespoons red wine vinegar
- 3 medium heads romaine lettuce, cleaned, and with large stems removed and leaves cut bite-size
- 1 large red onion, cut in half, thinly sliced
- 1 cup olives, cut in half and pitted
- 2 roasted peppers, thinly sliced
- 1 cup crumbled feta cheese
Directions
Place the tuna on a sheet pan, brush all over with the honey, sprinkle evenly on all sides with the sesame seeds, and season all sides
with salt and pepper. Be sparing with the salt, because the other ingredients in this dish are naturally salty, and be generous with the
pepper, which is the main ingredient in the crust.
Preheat a large cast-iron skillet over high heat for about 4 minutes. Put half the olive oil into the pan, and sear the tuna for about
1 1/2 minutes, or until crisp and dark on one side. Turn the tuna with a spatula, and sear remaining sides for 1 to 1 1/2 minutes each. Remove
the fish, taking care not to tear the crust. Refrigerate
Grill the bread in the same hot pan for 1 1/2 to 2 minutes per side, or until is crisp and well toasted. Set the bread aside.
To make the dressing, place the anchovies in a mixing bowl, add the garlic, and mash with a fork until a light paste has formed. Whisk
the remaining olive oil and the vinegar into the paste until all ingredients are well incorporated.
Remove the tuna from the refrigerator and, with a sharp knife, slice as thin as possible. Combine the lettuce, onion, olives, peppers, and cheese in a
large bowl and toss with the anchovy dressing.
Serve with the grilled bread.
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Natchez Alligator Pies with Homemade Jack Daniel’s Creole Mustard
Recipe provided by Former Executive Chef Jamie Shannon*
of Commander's Palace Family Restaurants
New Orleans, LA
Ingredients
Makes 8 servings
- 1 lb alligator meat, ground
- 1 tablespoon Creole Seasoning
- 1/2 stick unsalted butter, cubed
- pinch ground coriander
- pinch ground cumin
- 2 tablespoons minced garlic
- 1/2 large onion, in medium dice (about 1/2 cup)
- 1/2 large red bell pepper, in medium dice (about 1/2 cup)
- 1/2 large green bell pepper, in medium dice (about 1/2 cup)
- 3 celery stalks, in medium dice (about 1/2 cup)
- Kosher salt and freshly ground black pepper to taste
- 1 large egg mixed with 1 tablespoon water
- 1 cup whole mustard seed
- 1/2 cup Jack Daniels
- 1/2 cup extra-virgin olive oil
- 2 cups honey
- 2 teaspoons salt
- 2 cups arugula
- 2 cups baby lettuces
- 2 tablespoons cane vinegar
- 16 pickled red cherry peppers
- 16 pickled okra
- 24 bread and butter pickles
- 3 tablespoons molasses
For the Pie Dough
- 3 cups all-purpose flour
- pinch salt
- 2 sticks (1/2 pound) butter
- 3/4 cup ice cold water
Directions
In a medium bowl, combine flour and salt. Using your hands, work butter and flour gently until butter is the size of a dime.
Make a well in center. Add 5 tablespoons of water into center and combine gently by folding together. Add the additional
water if needed. You will know because dough will be dry and crumbly. Fold until doug forms together. Do not over work dough. Wrap with plastic and set in refrigerator
to rest. It is best for dough to rest overnight or until center is cool.
For the Pie Filling:
In a medium bowl, toss alligator with flour and Creole seasoning until well combined.
Heat a large skillet over high heat until hot but not smoking. Add butter, stirring to melt, and cook until it just starts to brown.
Add the aligator and sauté for 1 minutes. Add coriander and cumin and cook until alligator is browned, about 5 minutes.
Add the garlic, onion, bell peppers, and celery and cook until browned about 10 minutes. Season to taste. Transfer mixture to a bowl
and chill about 30 to 45 minutes.
While the mixture cools, devide the pie dough into 8 equal portions. Lightly dust work surface with flour, and, using your hands, form each portion of dough
into flat circle. Place on the work surface, and roll, starting at the center and working outward, frequently giving the dough a quarter
turn. Try to keep the dough round and about 1/16 inch thick. Place a small plate, about 6 inches in diameter, upside down over the dough
and using a paring knife cut out rounds.
When the pie filling has cooled, spoon about 1/2 cup of filling in center of each pie dough round, leaving about 1/2 inch border around filling.
Brush border with an egg water mixture. Fold round in half to form a half moon and use a fork to seal edge. With fork, poke venting holes in the
top crust. Brush remaining egg wash over the top.
Place pies on a baking sheet and bake at 375 degrees F for about 20 minutes, turning pan so that the pies in the back move to the front halfway during cooking,
or until golden brown.
In a spice grinder, grind mustard seeds until the yellow color comes out, about 1 minute. Transfer seeds to a bowl and stir in Jack Daniel's.
Cover mixture and chill overnight to let flavor mellow. Transfer mustard mixture to a food processor and while blending, add oil and honey in a slow steady
stream until the mixture is thick. Add the salt. It should keep for at least one month in the refrigerator.
In a small bowl toss greens with cane vinegar. Place greens on a side of each plate and alongside place a pie, 2 red cherry peppers, 2 pickled okra, and 3 pickles.
Drizzle Creole mustard and molasses on top of each pie.
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Blue Crab Boil
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
- 24 Crabs
- 8 Gallons Water
- 10 ea Bay Leaf
- 20 ea Whole Black Peppercorns
- 5 cups Zatarains Crab Boil
- 1/2 lb of salt
- 2 Cups Garlic Cloves
- 6 ea Onions (rough chopped)
- 1 ea Celery Stalk (rough chopped)
- 3 celery stalks, in medium dice (about 1/2 cup)
- 5 ea Jumbo carrots (rough chopped)
- 5 ea Oranges (quartered)
- 10 ea Lemons (quartered)
- 6 ea Artichokes
- 24 ea Louisiana Blue Crabs
- 5 lbs New Potatoes (quartered)
- 5 lbs Button mushrooms (quartered)
Directions
In a large stock pot bring water, bay leaves, peppercorns, crab boil and salt to a boil. Add in onions, celery, garlic, carrots, and citrus fruits and
bring back to a boil. Then add in artichokes and cook for another 10 minutes. Add crabs and cook for 10 minutes. Add in potatoes and cook for another 5
minutes before turning off the heat. Let the mixture set for 5 minutes and then add the mushrooms. Five minutes later you are ready to serve your crabs.
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Crispy Frog Legs
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
Makes 4 servings
- 16 frog legs, cleaned
- 2 cups buttermilk
- 3 tbsp Creole seasoning
- 2 cups flour
- Vegetable or Canola oil
- 1 tbsp hot sauce
Directions
Over medium high heat, add oil into cast iron skillet or electric fryer, filling half way. In a mixing bowl, whisk together buttermilk and hot sauce.
Add frog legs, let stand for ten minutes. In a gallon Ziploc bag, add flour and 2 tablespoons of Creole seasoning*. Add frog legs, a few at a time, into
bag and shake to coat. Drop into hot oil one at a time, being careful not to crowd (it may take two or three batches to cook them all). Cook until golden
brown careful not to overcook. Drain on paper towels and season to taste right after they have come out of the fryer. Serve with New Orleans BBQ sauce or
hot sauce beurre blanc.
*Note: This can also be used with shrimp, chicken, fish or alligator.
Hot Sauce Beurre Blanc
- 1 cup hot sauce
- 1/4 cup heavy cream
- 1 stick unsalted butter at room temperature
Directions
In a saucepan on medium heat, reduce hot sauce by half. Add heavy cream and cook for two more minutes. Remove from heat and gradually whisk in butter until well incorporated.
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Grilled Redfish on the Half Shell with New Orleans BBQ Sauce
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
Makes 4 servings
New Orleans BBQ Sauce
- 1 cup crab stock
- 2 tbsp olive oil
- 2 tbsp garlic, minced
- 1 tbsp chopped fresh rosemary
- 3 tbsp Worcestershire sauce
- 3 tbsp hot sauce
- juice of one large lemon
- 1/3 cup Abita Amber beer
- 1 stick butter at room temp
- 1 tbsp tomato paste
- Salt and pepper to taste
Directions
Preheat a large skillet over medium high heat, add olive oil then garlic and stir until garlic is golden brown. Add rosemary and deglaze the pan with beer,
lemon juice, crab stock, Worcestershire and hot sauce. Whisk in tomato paste and reduce until the mixture is sauce consistency. Remove pan from heat and carefully
add butter a bit at a time, stirring until combined. Adjust seasoning and set aside.
Redfish
- 4 filets of redfish with skin and scales in tact
- 2 tbsp olive oil
- 1 lemon cut in half
- Creole seasoning
Directions
Preheat grill to medium heat. On a sheet pan, line redfish with the scales down, pat dry. Rub with olive oil and Creole seasoning and top with lemon juice.
Place redfish on grill, scale side down and grill, basting with New Orleans BBQ sauce until cooked through. Serve as an entrée over your favorite salad.
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Adelaide's Hot Sauce
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
Makes 2 1/2 Gallons
- 5 ea Onions (rough chopped)
- 1 ea Celery Stalk (rough chopped)
- 3 ea Bell Peppers (rough chopped)
- 1 ea Red Pepper (rough chopped)
- 3 lbs. Anaheim peppers (stems removed and rough chopped)
- 1/2 lbs. Scotch Bonnet peppers (stems removed and rough chopped)
- 35 ea Jalapenos (stems removed and rough chopped)
- 5 lbs Roma Tomatoes (cored and rough chopped)
- 1 1/2 lbs. Vietnamese Peppers (stems removed)
- 2 cups Olive Oil
- 1 cup Roasted Garlic
- 1 can Chipolte Peppers in Adobo saice
- 1 cup Sugar Cane Juice
- 1 cup Lime Juice
- 2 Qts White Vinegar
- 1 Bottle Rum
- 1 lb. Dark Brown Sugar
- 1/2 cup Kosher Salt
- 1 cup Paprika
- 1 Gallon Water
Directions
Preheat oven to 400 degrees. Toss the first 9 ingredients in the olive oil and then spread them out on cookie sheets (you may have to do it in batches
if you don’t have enough room). Roast everything until they start becoming brown, about 10-15 minutes). In either a food processor or a blender thoroughly
mix all of the vegetables and peppers. Place all of the ingredients in a large stock pot and bring to a boil. Then turn the heat down to a low simmer for about
30 minutes. Strain and store.
Chefs Notes
This hot sauce is VERY HOT! If you would like to cool it down some add in some roasted mangos or pineapple to dissipate some of the heat.
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Bacon Crusted Louisiana Trout with Blue Crab Scrambed Eggs
Recipe provided by Executive Chef Danny Trace
of Commander's Palace Family Restaurants
New Orleans, LA
www.commanderspalace.com
(504) 899-8221
Ingredients
Makes 4 servings
New Orleans BBQ Sauce
Trout
- 4 Filets of speckled trout
- 2 ea Eggs
- 1 Cup Milk
- 8 slices Bacon (crispy)
- 3/4 Cup Flour
- 1/4 Cup Olive oil
- To Taste Salt and pepper
Directions
In a mixing bowl, whisk milk and eggs together. Finely chop bacon and mix with flour in a pie tin. Pat fish dry with a paper towel and season both sides with salt
and pepper. Be careful not to add too much salt because bacon is somewhat salty. Place filets in egg wash then in the bacon flour mixture, crusting both sides.
Put oil in a nonstick pan at medium heat. Once oil is hot, add filets and cook on both sides until golden brown.
Blue Crab Scrambled Eggs
- 10 ea Eggs
- 1/2 lb. Jumbo Crabmeat
- 1/2 Cup Oyster mushrooms (roasted)
- 1/4 Cup Leeks (cut into half moons)
- 2 tbsp Butter
- 1/4 Cup Green onions (finely chopped)
- 1/4 Cup Milk
- Salt and pepper to taste
- 8 pieces Toast
Directions
Whip eggs and milk in a mixing bowl and set aside. Place butter in a nonstick pan on medium heat. Add leeks and oyster mushrooms and sauté until wilted
(about 5 minutes). Add crab and eggs and scramble together, being careful not to break up the lumps. Salt and pepper to taste and garnish with green onions.
Serve under bacon crusted trout with toast along side.
*Chef note: feel free to be creative and add some of your favorite ingredients like cheese, or anything else you like to eat with your eggs.
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Special Notes
*Jamie Shannon was the Executive Chef of Commander’s Palace. He lived life to the fullest and had it all going on!
He was an avid outdoorsman, an excellent Chef, and a good friend to all who knew him. He passed away and we miss him. It is an honor to
be able to share some of his recipes with you. He was the best of the best and he is always with us in the great outdoors!
*My Chef friends will tell you… Yami is the best cook around! She grew up in the South, with vegetables from the garden and a table
full of Fried Chicken and Corn Bread… smothered quail and butter beans. She is the Mother of six children and my siblings will tell you…
there isn’t a restaurant in the world that can top my home dinner table. She cooks with love …and a little of this and a little of that.
She is a kitchen cupboard cooker… whatever is in there… she’ll make somethin’. Thing is… it always tastes great! I have asked her to try and
write it down so we can bring some down home southern cooking to your family table. Thanks Mom!
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