May KTC Event: A Taste of New Orleans

Our recent Kiss the Cooks event transported us directly to New Orleans for a Creole culinary extravaganza. Fortunately for all in attendance, we were able to enjoy the trip sans 99% humidity and sans that funky beer/sweat/vomit/mildew smell that assaults your nostrils you as soon as you set foot within 100 yards of the French Quarter.

Joyce and Jessica had planned an amazing New Orleans-style menu, and we had plenty to do to prepare. We met in the afternoon, and first got started on whipping up a batch of Emeril’s Essence. J&J did not have onion powder on hand for this recipe, so we decided to leave it out entirely and simply augment recipe quantities with fresh onion for the gumbo, which used this herb and spice blend. Even without the onion powder, the flavor was really wonderful, and the balance between the smoky depth of the paprika and the kick of the cayenne was very nicely calibrated.

William, bedecked in purple Mardi Gras beads, was radiant and ready for an afternoon of fun and food…

Meg steamed and shocked some asparagus and then got to work on a lovely Creole salad dressing for our asparagus and crab salad, courtesy of the Bon Ton Café (recipe to follow) Joyce previously visited in New Orleans. The zing of 2 teaspoons of horseradish played perfectly off the sweetness of the crabmeat and was really nice!

Meanwhile, on the other side of the island, our special guests Elli and Henry got right to work chopping onions…and chopping more onions…and chopping more onions…and chopping more onions. When faced with a sudden shortage of measuring cups, Joyce explained to Henry the magic of improvising: This 32-oz yogurt container holds around 4 cups.

 The intrepid duo finally managed to chop their way through the requisite 5.5 cups of onions (!) and took a well-deserved break to rest and recharge.

A veritable panel of Kissers then got started with organizing the mise en place for our 20-ingredient gumbo appetizer. We made a roux, and added some aromatics, along with the Essence, added the fish stock, and got to work on the next steps.

Next up for the gumbo was shucking 2 dozen oysters. All eyes turned helplessly to our resident marine-life expert, Rick. If he couldn’t get us out of this mess, no one could. The idea was not only to force open each stubborn bivalve, but to do so without wasting a drop of each oyster’s precious liquid.

Armed only with a butter knife and a dishtowel, the unflappable Rick got to work…

Voila!

  

Henry tried his hand…

And here’s the final product: gorgeous!

In the meantime, Anne was hard at work cleaning 6 POUNDS of kale to use as a bed for the andouille-stuffed pork tenderloin we’d be serving as our main course.

Then it was time to get started on the andouille-stuffed pork tenderloin dish…

Frank got to work on the stuffing for the pork tenderloin…

Joyce, cool as a cucumber, was not only prepared for the next daunting task at hand, she was also phenomenally stylish in the process…

Joyce fearlessly shoved a sharpening steel into the length of the pork tenderloin, and took on the challenge of stuffing it. The mantra of the moment was from the recipe itself: "The meat will stretch, the stuffing will fit, but it does take patience and effort.”

I think Joyce’s face (don’t miss Rick’s uncontainable mirth!) says it all…

 And here’s a close-up for those of you who just can’t tear your eyes away…

Joyce took a break from the excitement and showed off who she thinks may be a koi – the stubby-nosed guy in the middle here (I think)…

We tied some chicken for those preferring non-porcine vittles…

And gave chicken and pork a stunning sear…

A second cadre of Kissers began working on the Bon Ton Bread Pudding, beginning with the oh-so important step of greasing the pan, which Jessica handled with great relish…

Eggs followed…

And bread…

Then vanilla…

And the secret ingredient…

Meanwhile, back to the gumbo. A pound of shrimp needed to be cleaned and deveined…

And a pound of fish needed to be cut up…

The greens were prepared…

And the pork cooked through…

Bread pudding was baked…

The table was set…

And we were ready for dinner!

It was finally time to serve. Please excuse these horrendously sub-par photos, but here’s Emeril’s gumbo served with rice (My personal favorite, shockingly)…

Which we followed with a super-fresh asparagus and crabmeat salad, which accompanied andouille-stuffed pork tenderloin with rosemary butter glaze, served over braised greens…

And followed by our member-in-absentia Fernando’s favorite, bread pudding…

Of course we had ready accompaniment for such decadent dessert…

Gratuitous cute kitty cat shot, courtesy of Elli…

And of course we can’t leave our dear Rosie out…

So that's all, folks! We'll see you on the 19th at Damian's and Frank's place, post-naked bikers. Woo!