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End of the Rainbow…

Sep 25 - 29, 2016
Come join for the exhibition of  End of the Rainbow, which is an extension… more

First Annual…

Sep 25 - Oct 4, 2016
Come out and learn the role the Black Panther Party played in the recovery of… more

Grand Golden Gamble

Sep 25 - 25, 2016
Longue Vue’s third annual Grand Golden Gamble fall fundraiser invites… more

Historic New Orleans…

Sep 25, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Mama's Music

Sep 25, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

Modgun by Robert…

Sep 25 - Dec 18, 2016
The public is invited to tour the newly installed ModGun by Robert Tannen, the… more

New Orleans Fried…

Sep 25 - 25, 2016
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NOLA Horror Film Fest

Sep 25 - 25, 2016
The NOLA Horror Film Fest is a film festival created by horror filmmakers for… more

Pippin

Sep 25 - Oct 2, 2016
In the carnival circus of Charlemagne’s crusades, the young prince Pippin… more

Saenger Theatre…

Sep 25 - 25, 2016
Join us for the sensational season opener with a brand new production of THE… more

Steamboat NATCHEZ…

Sep 25 - 25, 2016
- New Orleans is a town rich in musical history and has long influenced musical… more

The New Movement…

Sep 25 - Dec 18, 2016
The future begins at Beta, as the latest talents emerging from TNM's… more

The New Movement…

Sep 25 - Dec 18, 2016
Sunday night is home to School Night at TNM - a show that features the… more

Trinity Artist Series…

Sep 25 - 25, 2016
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World Famous Gospel…

Sep 25 - Dec 25, 2016
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“A Building With A…

Sep 26 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

Big Easy Tradtional …

Sep 26 - 26, 2016
Join us for  the Biggest Irish Music Session in the south. This will be a… more

David Hansen's Garden…

Sep 26, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

House of Blues…

Sep 26 - Dec 26, 2016
Need a cure for your Monday Blues? Get a dose of free live local blues music by… more

House of Blues…

Sep 26 - Dec 26, 2016
Join Nicole Lynn Foxx and special guest comedian DC Paul every Monday night in… more

End of the Rainbow…

Sep 25 - 29, 2016
Come join for the exhibition of  End of the Rainbow, which is an extension… more
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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