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“Giants of Jazz: Art…

Jun 28 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Beyond the Canvas:…

Jun 28 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Chicken on the Bone…

Jun 28 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Comedy Gold hosted by…

Jun 28, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

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

David Hansen's Garden…

Jun 28 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Gordon Biersch…

Jun 28, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

New Orleans Museum of…

Jun 28 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jun 28 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Jun 28 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

Jun 28 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Jun 28 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Rivertown Theaters…

Jun 28 - 30, 2017
Join us for a delightful children's production this summer with the popular… more

Royal Sonesta Hotel…

Jun 28 - 28, 2017
Join us every Wednesday  at the Royal Sonesta for the… more

Storyville: Madams…

Jun 28 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

Summer Harvest Dinner

Jun 28 - 28, 2017
Join us at Meaubar for a 4-course, locally-inspired and sourced dinner… more

The Historic New…

Jun 28 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The Maison Presents -…

Jun 28 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Trinity Kicks Off…

Jun 28 - Sep 3, 2017
To help beath the New Orleans' heat, Trinity is introducing new daily Happy… more

Ashe Cultural Arts…

Jun 29 - 29, 2017
Join us for the Community Dance & Drum Workshop with Danys "LaMora… more

“Giants of Jazz: Art…

Jun 28 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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