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Cecilia Vicuña: About…

Mar 29 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Comedy Gold hosted by…

Mar 29, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Mar 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Gordon Biersch…

Mar 29, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

New Orleans Museum of…

Mar 29 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 29 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

Saenger Theatre…

Mar 29 - 29, 2017
He is one of popular music's most deeply revered figures, the main creative… more

Senga Nengudi:…

Mar 29 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Sippin' In the…

Mar 29 - 29, 2017
Come and enjoy great food and entertainment in one of the most beautiful and… more

The Maison Presents -…

Mar 29 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

YLC Wednesday at the…

Mar 29 - 29, 2017
Join us for the 18th Annual Wednesday at the Square. The 12-week concert series… more

Dividing the Estate

Mar 30 - Apr 15, 2017
The third regional premiere of our season is the winner of the Outer Critics… more

Heart of the House

Mar 30, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park 1st…

Mar 30 - Apr 2, 2017
Join us for the 1st Annual Treme Crab Festival! Festival go-ers will experience… more

Lilith in Loa…

Mar 30, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

RAW: New Orleans =…

Mar 30 - 30, 2017
Join us @ RAW: New Orleans for a local creative explosion of film, fashion,… more

SoFAB’s New Spring…

Mar 30 - Jun 1, 2017
The Southern Food and Beverage Museum (SoFAB) has just introduced its spring… more

Thursdays at Twilight…

Mar 30 - 30, 2017
This very popular series with an array of musicians and Mint Juleps will… more

Happier Hour Wine…

Mar 31 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Hogs for the Cause

Mar 31 - Apr 1, 2017
Join us for Hogs for the Cause, the nation’s premier fundraiser for… more

Cecilia Vicuña: About…

Mar 29 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… 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