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Art is the Driving…

Dec 8 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Celebration in the…

Dec 08, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas New Orleans…

Dec 8 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas New Orleans…

Dec 8 - 8, 2016
French Quarter Festivals, Inc. (FQFI) proudly presents the free Christmas New… more

Clarence John…

Dec 08, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Dave Ferrato Open Jam…

Dec 8 - 29, 2016
Dave Ferrato and Band Host a Thursday Night Open Jam Series! Any and all… more

David Hansen's Garden…

Dec 08, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Dec 08, 2016 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Heart of the House

Dec 08, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Hermann - Grima House…

Dec 8 - 8, 2016
The Hermann-Grima House will interpret holiday traditions through guided tours… more

Historic New Orleans…

Dec 08, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Home and…

Dec 8 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

International House…

Dec 8 - 8, 2016
Join us Thursdays at Loa.  Inspired by the era-defining songwriters and… more

International House…

Dec 8 - 8, 2016
Join us Thursdays at Loa.  Inspired by the era-defining songwriters and… more

Jefferson Performance…

Dec 8 - 8, 2016
The Ultimate Christmas Show (Abridged) is a fast paced, hysterical, whimsical… more

Jonathan Weiss Dark…

Dec 8 - 31, 2016
Tour company Jonathan Weiss Tours will donate 15% of proceeds during the month… more

Leroy Jones with…

Dec 8 - 8, 2016
Join us for a performance featuring Leroy Jones with NHJP-DOTLO Rangers… more

Lilith in Loa…

Dec 08, 2016
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Luna Fete: 2016

Dec 8 - 10, 2016
    LUNA (Light Up NOLA Arts) Fete returns this December to… more

Miracle on Fulton…

Dec 8 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

Art is the Driving…

Dec 8 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… 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