Danny Trace
Cafe Adelaide
Shrimp and Tasso Corndog & Grilled Snapper

Shrimp & Tasso Corndog

Ingredients:
20 ea 10/15 shrimp peeled with tails on.
20 each 6” bamboo skewers
Salt and black pepper to taste
Starting with the tail end, skewer shrimp and season.

Corndog batter
2 oz tasso ground in food processor
1 egg
1/4 cup corn meal
1/4 cup corn flour
1/2tbs baking powder
1/2 tsp baking soda
1/4 cup abita amber beer
1 c buttermilk

In a mixing bowl mix all ingredients together. Dredge skewered shrimp in batter and fry in a 325 degree fryer until golden brown.

Hot sauce buerrre blanc
3 cups hot sauce
1 cup heavy cream
1/4 unsalted butter (diced)

In a saucepan reduce hot sauce by half, slowly. Add cream, stir together and slowly reduce again by half. Once reduced slowly whisk butter into hot sauce bits at a time until well incorporated; remove from heat and keep warm. Be careful not to get mixture too hot because it will break. Right before serving, dip corndogs in hot sauce butter.

5 pepper jelly
2 cups Karo corn syrup
2 cups of white vinegar
1/2 red pepper brunoise
1/2 yellow pepper brunoise
1/2 green pepper brunoise
1/2 tsp pepper flakes
1/2 tsp black pepper

Bring to a boil, reduce to a simmer, reduce by half or until you reach a sauce consistency. add pepper garnishes to the sauce as needed.

To Plate:

Cover bottom of plate with pepper jelly, place two corndogs on plate and garnish with pickled okra and frisee.

Grilled Red Snapper with Citrus

6 red snapper
3 1/2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 small red onions, cut into 6 slices each
2 small lemons, cut into 6 slices each
2 small limes, cut into 6 slices each
2 small oranges, cut into 6 slices each
6 sprigs fresh thyme
6 scallions, washed and ends trimmed
6 ounces baby mustard greens or baby spinach
1 tablespoon cane vinegar or rice vinegar


Preheat the grill to medium-high, lay 6 large pieces (each about 12 inches long) of heavy-duty aluminum foil lengthwise in front of you. Lay each fish with the belly facing you in the center of the bottom half of a sheet of foil. Rub the outside of each fish with 1 1/2 teaspoons of the oil and season inside and out with salt and pepper. Layer 2 slices each of onion, lemon, lime and orange inside the fish cavity. Place one thyme sprig on top of the citrus and onions. Fold the foil down over the fish and crimp around the fish to seal.

Place the foil packages on the grill, with the uncrimped side down; press gently on the top of the package to flatten the bottom. (The fish should be upside down with the backbone closest to the heat.) Cover the grill and cook until the fish is cooked through, about 15 minutes. A couple of minutes before the fish are ready to be removed from the grill, lightly oil the scallions with the remaining oil and place flat on the grill until wilted and slightly charred, about 2 minutes. Set aside.

Transfer packages to a plate or tray, laying them flat on their sides. Let rest while assembling the remaining ingredients and then carefully open the foil packages, being cautious of the steam and reserving the cooking juices. Toss the greens with the vinegar and season with salt and pepper. Divide the greens between six large plates. Lay the fish on their sides on top of the greens. Spoon about 3/4 cup of the chow chow over each serving of fish and drizzle each serving with the reserved juices caught in the foil wrappers. Arrange one grilled green onion on each fish and serve immediately.

Fresh corn chow chow salad
1 small red bell pepper
6 ears yellow corn in their husks
3 large shallots, minced
2 scallions, trimmed and thinly sliced
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons cane vinegar or rice vinegar
3/4 teaspoon minced fresh ginger root (about ¼ inch piece)
Kosher salt

Preheat the grill to high heat. Roast the pepper on the grill, covered, turning pepper frequently with tongs until all sides are blistered and charred, about 15 minutes. Place in a paper bag or a covered bowl and let cool for about 15 minutes.While the pepper is cooling, wet the corm under cold running water and place on the grill, husks intact. Cover the grill, and cook, turning until the corn is tender, 12 to 14 minutes. Peel the peeper; remove the seeds and stems, and discard them. Chop the pepper and transfer to a large bowl. When the corn is cool enough to handle, husk it and wipe away the silk. Cut the kernels from the cobs and add to the bowl. Add the shallots, scallions, oil, vinegar, ginger, salt and pepper to taste and toss to combine. Set aside at room temperature until ready to serve, or let cool, cover and refrigerate (the chow chow can be made up to one day in advance and kept refrigerated in an airtight container).

The Tourist Network, RSN and TripSmarter.Com have joined to bring Good Food and Good Wine to all new altitudes and latitudes with this one-of-a-kind Celebrity Chef Show series! DCS by Fisher and Paykel sponsors these 30 minute television programs which highlight the culinary talents of some of America's most popular Resort Chefs.

Click here to watch: New Orleans Chefs: Danny Trace - Cafe Adelaide

The Tourist Network, RSN and TripSmarter.Com have joined to bring Good Food and Good Wine to all new altitudes and latitudes with this one-of-a-kind Celebrity Chef Show series! DCS by Fisher and Paykel sponsors these 30 minute television programs which highlight the culinary talents of some of America's most popular Resort Chefs.