Spring is a time where beautiful produce starts to blossom on many dishes around the world. Whether its asparagus, green peas, or even artichokes, these are just a few vibrant products that hit the plate in the spring. Simple dishes such as asparagus and eggs or devilled eggs with fried oysters are some favorites that let us know that were in a new season. Seasonal seafood such as crawfish are better when they are at the height of flavor and the selection and size of the crawfish is at its peak.
Spring isn’t all beautiful weather and blooming flowers just yet. In some places of the country April showers and the everlasting of a chilly winter remain in some places. Soups such as asparagus soup, potato-leek or even a comforting vegetable soup are needed to make it through the remaining weeks of chilly weather. Other comforting dishes such as a truffle risotto with English peas bring joy to any kitchen.
Crawfish season is here, and this pasta dish delivers excellent and balanced flavors for an easy and quick meal!
Time to cook 35 minutes
Serve 6
Ingredients
4 oz. heirloom cherry tomatoes
2 tbs. olive oil, plus 2 tbs.
4 tbs. butter
1 medium onion, small diced
2 tbs. garlic, chopped
8 oz. tasso ham, small diced
8 oz. Louisiana crawfish tails
6 oz. English green peas
1 cup arugula, packed
4 oz. marscapone cheese
4 oz. parmesan cheese
½ cup heavy cream
1 cup chicken stock
2 tbs. chives, snipped
2 tbs. Chef Ryan’s Nola Creole Rub
8 oz. orecchiette pasta
Instruction
For the baby heirloom tomatoes: Cut the tomatoes in half. Season with 2 tbs. olive oil, salt, and pepper. Roast in oven at 400 degrees for 10 minutes. Set aside. For the pasta: Season pasta water with salt. Once at boiling temperature, cook pasta for 8 minutes. Drain. Set aside.
For the Crawfish-Tasso Mixture: Heat 2 tbs. butter and remaining olive oil in 10-inch sauté pan. Sauté Tasso for 1-2 minutes or until lightly browned. Add onion and garlic, stir, and cook 1 minute. Add cream, chicken stock, mascarpone cheese, parmesan cheese, Nola Creole seasoning and salt. While stirring constantly, bring to a boil and cook 2 minutes, until cream mixture is reduced by about 1/4 and slightly thickened. Add crawfish tail meat, English peas, and arugula. Cook 1 minute. Add pasta, mixing well, and cook for 2 minutes at medium heat. Taste for seasoning adjustments. Add chives. Serve immediately.
Asparagus, Fried Egg, Toasted Breadcrumbs
Asparagus, Fried Egg, Toasted Breadcrumbs
During the spring, asparagus is always worth of the celebration. Pairing with toasted breadcrumbs and fried eggs brings together a beautiful collaboration.
Time to cook 30 minutes
Serve 4
Ingredients
2 tbs. olive oil
4 tbs. unsalted butter
1 lbs. of asparagus
½ cup panko breadcrumbs
½ cup parmesan cheese, plus more for garnish
¼ cup parsley, chopped
2 tbs. garlic, chopped
Juice of ½ lemon
4 eggs
Salt to taste
Black pepper to taste
Instruction
For the Asparagus: In a large bowl, fill with water and ice. Cut the woodsy ends of the asparagus. Gently peel the base of the asparagus with a vegetable peeler. In a 6 qt. pot, bring salted water to a boil. Add asparagus. Cook for 2-3 minutes or bright green. Remove and add to ice bath. Remove from ice bath. Drain well and set aside. In a saute pan, add olive oil and butter at medium heat. Add garlic and cook for 1 minute. Add asparagus and cook for 2-3 minutes. Season with salt, pepper, and juice of 1 lemon. Taste for seasoning adjustments.
For the Toasted Breadcrumbs: In a 10-inch sauté pan, add olive oil and 2 tbs. butter at medium-high heat. Add 1 tbs. chopped garlic. Cook for 1 minute. Add panko breadcrumbs to the pan. Toast breadcrumbs for 3-4 minutes or until golden brown. Season with salt and pepper. Fold in parmesan cheese and chopped parsley. Taste for seasoning adjustments. Set aside in a small bowl.
For the Fried Egg: In a small nonstick pan, add butter or oil over medium heat. Crack egg into pan. Season with salt and pepper. Cook for 2-3 minutes, or until white is completely set.
To Assemble: Add asparagus to bowl. Add toasted breadcrumbs on top of asparagus. Gently lay egg on top of mixture. Garnish with parmesan cheese. Serve!
Deviled Eggs, Oyster, Horseradish Remoulade
This recipe serves well as a holiday appetizer! Great twist on an old classic appetizer.
Time to cook 45 minutes
Serve 4
Ingredients
8 eggs
2 tbs. yellow mustard
12 oysters, shucked
½ cup buttermilk
3 tbs. Nola Creole Rub or cajun seasoning
½ cup all-purpose flour
¼ cup yellow cornmeal
2 cups vegetable or canola oil
¾ cup mayonnaise
3 tbs. cornichons, small diced
1 tbs. sambal chili paste
1 tbs. prepared horseradish
Juice of 1 lemon
1 tbs. cornichon pickling brine
2 tsp. creole mustard or stone ground mustard
¾ tsp. smoked paprika
2 tbs. scallion, sliced
1 tsp. hot sauce
4 strips bacon, diced
Instruction
In a 8 inch sauté pan, cook bacon for 4-5 minutes or until crispy at medium heat. Stir occasionally. Drain bacon and set on paper towel. Allow to cool. Set aside. In a 5-quart pot, add 6 eggs, salt, and 2.5 qt of water and bring to a boil. Once it comes to a boil, drop it to a simmering point and cook for 11 minutes. Shock eggs in ice bath. Peel eggs and cut in half. Remove yolks and set aside in a shallow bowl. Mash egg yolks. Add ¼ tps. of paprika, yellow mustard, and mayonnaise. Mix until it forms into a smooth paste. Add 1 tbs lemon. Season with salt and pepper. In a bowl, add remaining eggs, buttermilk, and Creole seasoning. Whisk vigorously until incorporated. Add oysters and marinate for 10-15 minutes. In another bowl, add flour and cornmeal. Season with salt and pepper. Dredge oysters in corn flour mix. In a pan, bring to 340 degrees. Once at 340 degrees, fry in canola oil until golden brown. In a separate bowl, add mayonnaise, Creole, mustard, sambal, lemon juice, cornichon pickling brine, and horseradish. Stir until incorporated. Fold in cornichons, scallions, paprika, and hot sauce. Season with salt and pepper. Spoon egg yolk mixture inside boiled egg white. Add fried oyster Place 1 tsp of remoulade on top of oyster. Garnish with a parsley leaf and bacon.
*NOTE: Once oysters are removed from fryer, season with a pinch of Creole seasoning or kosher salt.
About Master Chef Ryan Rondeno
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