R'evolution Appetizers Flashcards
Bison Carpacio
Bison Carpacio features very thin slices of bison carpaccio, which is very finally marbled. It is topped with crispy fried brined green peppercorns, cave-aged Gruyere cheese, micro arugula, green herb purée (Serrano chilis, oregano, basil, onion, cilantro, olive oil) and Berbere spiced plaintain chips for texture.
UTENSILS:
Appetizer fork
Appetizer knife
NOLA Hot crab claws
Steamed crab fingers tossed in our in-house Nola, hot seasoning oil. Then served over a fresh slaw to brighten things up green cabbage, purple cabbage, cucumber, carrots, green onions, how jalapeño (seeded), with a lime vinaigrette, micro greens to garnish.
UTENSILS:
Appetizer fork
Dinner knife
Blue Crab Beignets
Gulf, jumbo lump crab is tossed with cream cheese, chives, mascarpone (Italian cream cheese), creole seasoning, and shallots to make the beignet stuffing. Balls of this mixture are then dipped in our Abita Amber batter consisting of flour, Abita Amber, baking powder and cornstarch, and fried. The remoulades include traditional, roasted red pepper, green onion and creole curry. The traditional remoulade base consists of garlic, Dijon, egg, lemon, oil, yellow, bell pepper, celery, onion, Crystal, hot sauce, vinegar, and creole seasoning. The dish is served with a garnish of shaved bell peppers of all colors and red onion.
UTENSILS:
Appetizer fork
Dinner knife
Foie Gras
A cold preparation of foie gras: Foie gras mousse (salt, sugar, lillet liquor (wine-based apertif) whipped in a mixture until a fluffy spreadable consistency is reached, piped into a tart shell (similar to a piecrust), At top, there is a red wine poached pear (cinnamon stick, red wine, clove, allspice, sugar) brush with an apricot glaze. Finished on the plate with a piped, orange gel (asparagus, orange juice).
UTENSILS:
Appetizer fork
Dinner knife
Fire-roasted Oysters Lafitte
Sizzling Oysters R’evolution feature piping hot oyster shells atop a bed of seaweed filled with an oyster and topped with Dill cream (shallots, garlic, dill, white wine), jumbo lump crab, hollandaise with benguls terragon vinegar, and tomato powder. Our take on New Orleans chef Guntar Preuss’ “Oysters Lafite”
History:
Charbroiled Oysters are a classic New Orleans dish and an excellent alternative to raw oysters to start off a meal if one is uncomfortable with consuming oysters raw. Native Americans often consumed baked oysters which is the first piece of this particular dish, so the practice was in place all around Louisiana and New Orleans specifically. But in the early 1970s, New Orleans chef Paul Prudhomme invented the popular set on the dish, he was inspired by the traditional Cajun dish, Oysters en Brochette. The buttery, cheesy dish quickly became a favorite locally and easily travelled around to many other restaurants across the country. The Mollusks do not directly see heat, their shells protect them from that direct contact and make for them to be essentially bake in their own juices covered with the butter/breadcrumb layer so the protein is indeed fully cooked. Dragos restaurant is often credited with popularizing the dish as well.
UTENSILS:
Cocktail fork
Short Rib Boudin (Balls)
The short rib is slow braised with a mixture of shallots, shiitake, mushrooms, garlic, carrot, thyme, parsley and red wine and strained from the brazing liquid. Pieces of shredded short rib are then mixed with arborio (short grain Italian) rice, green onion, and Calabrian chili pepper and then rolled into balls. Each ball is in coated with an egg wash and Italian breadcrumbs before frying. Boudin balls also served the top a horseradish cream, (horseradish, mayo, sour cream, chives, garlic, and onion powder) and then garnished with our red onion agrodce (red onion that has been marinated in a blend of red wine, red wine vinegar, rosemary, cinnamon, star anise, chive and sugar).
Context:
The term “boudin” has English roots, meaning “sausage” and can be traced back in a few different directions depending but can be found in German, English and French cooking. Likely the word “pudding” comes from this word, which is where you get “black pudding” or “blood pudding” aka boudin noir. The journals of the Lewis and Clark Expedition include early record of boudin in the Louisiana Territory from a French fur trapper. In the Acadiana region of Louisiana, “boudin” is commonly used to refer only to boudin blanc, or the regional combination of rice, pork and seasonings. Cajun boudin is available across Acadiana with multiple towns laying stake on specialization on the sausage. Boudin is often made with other proteins and removed from sausage casings, rolled into balls and fried into Boudin balls, which is how we are serving it. Instead of pork, we are using short rib but mixing in some liver and a lot of seasoning to create the meaty fried delights. Often served with mustard, we have added a horseradish cream to add a similar bite.
UTENSILS:
Appetizer fork
Dinner knife
Venison Tartare
Venison is finely chopped and mixed with garlic, cilantro, fish sauce (?), peanuts, cucumber, mint, tomato, green onion and tossed in a lime vinaigrette with ginger.
App fork, dinner knife
