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CANO & PhotoNOLA…

Feb 28 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Clarence John…

Feb 28 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Feb 28, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Feb 28 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Mardi Gras Bourbon…

Feb 28 - 28, 2017
LIMITED VIP Mardi Gras Bourbon Street Balcony Tickets! Being "above the… more

New Orleans Museum of…

Feb 28 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

Second FRIDAY…

Feb 28 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

Singer/Songerwriter…

Feb 28, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Mar 01, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Drive Through Ashes

Mar 1 - 1, 2017
Finish out Carnival season the old New Orleans way by participating in Ash… more

Flogging Molly

Mar 1 - 1, 2017
Flogging Molly has never conformed to industry tastes; they've always been the… more

The Maison Presents -…

Mar 1 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Heart of the House

Mar 02, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Lilith in Loa…

Mar 02, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Smoothie King Arena…

Mar 2 - 2, 2017
Join us for the Ohio- based duo Twenty One Pilots! They will be combining… more

Smoothie King Center…

Mar 2 - 2, 2017
Join us for the must-see Ohio-based duo Twenty One Pilots. Their act combines… more

Thursdays at Twilight…

Mar 2 - 2, 2017
This very popular series with an array of musicians and Mint Juleps will… more

Circa Survive

Mar 3 - 3, 2017
In their decade-plus career, Circa Survive have continued to challenge… more

French Ciné-Club

Mar 03, 2017
All films are shown in French with English subtitles See the progran online:… more

Happier Hour Wine…

Mar 3 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

CANO & PhotoNOLA…

Feb 28 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more
OVG Guide Widget 1

The Grill Room's Blue Crab “Gratin”

Signature dish of Chef de Cuisine Daniel Causgrove

Ingredients:
• 1 quart heavy cream
• 3 large shallots
• 3 cloves garlic
• 1 cup sherry
• 18 stalks asparagus
• 5 red radishes
• ½ cup white wine vinegar
• 1 pound jumbo lump blue crab
• 6 teaspoons Paddlefish caviar
• 1 ounce Manchego cheese, grated
• 3 cloves black garlic
• 6 slices Manchego cheese (sliced across the diameter of the wheel)

Method of Preparation:

For the Sherry Cream:
Slice shallots and garlic. Place in medium saucepan and gently sauté shallots and garlic until translucent. Add sherry and reduce over medium heat until sherry is nearly evaporated and mixture is syrupy. Add the cream and bring to a boil. Remove from heat and cover. Allow to steep at room temperature for 30 minutes. Strain and cool completely.

For the Garnish:
Remove the stem from the asparagus to make 1 inch spears. Reserve the stems for another use. Remove the stem and root end of the radishes. Cut each radish into four pieces. In a small sauté pan combine radishes and vinegar; cook over medium high heat until vinegar is nearly evaporated. Add ½ cup of water to the pan and repeat process. When the water is nearly gone, taste a piece of radish. It should be tender. If not, add more water and continue to cook until tender. Peel the black garlic and slice each clove into three slivers.

To Finish:
Pick crab over to remove shells. Bring 16 ounces of the cream to a boil in a medium pot. Add crab, caviar, and grated Manchego. Stir thoroughly. Continue to cook until the mixture is shiny and has large bubbles. Season to taste with salt and pepper. Divide mixture into six small wide-rimmed bowls. Top each with three asparagus tips, three braised radishes and three slivers of black garlic. Lay a slice of Manchego over the mixture. Using a blowtorch, brown each until the cheese is translucent and golden brown. Serve.

Serves: 6

 

Windsor Court Blue Crab Gratin