Seasons by the Sea: Recipes 11:21:13

In Old New Orleans

Makes one.

    Pack an Old Fashioned glass with ice.

     In a second Old Fashioned glass place a sugar cube and add 3 dashes of Peychaud’s Bitters to it, then crush the sugar cube.

    Add 11/2 oz. of rye whiskey to the glass containing the Peychaud’s Bitters and sugar.
    Empty the ice from the first glass and coat the glass with 1/4 oz. Herbsaint, then discard the remaining Herbsaint.
    Empty the whiskey-bitters-sugar  mixture from the second glass into the first glass and garnish with lemon peel. 

    (The Sazerac Bar also rubs the rim of the glass with the lemon peel.)

Creole Seasoning
    Creole seasoning is used in almost everything and all chefs keep their own stash in their pockets while cooking. This recipe is from Mr. B’s Bistro. Feel free to tailor it to your own tastes, I put a pinch of smoked paprika in mine.

Makes 4 cups. (Give some as gifts!)
11/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne

    In a bowl combine all ingredients.  Store in an airtight container.

Pickled Shrimp
    Pickled Shrimp down south is really cooked shrimp that is then marinated. This recipe is from Commander’s Palace.

     Makes enough for 6 entree salads or
approximately 6 dozen hors d’oeuvres pieces.
1 medium red onion, in small dice
1 bunch green onions, thinly sliced
1 cup chopped fresh parsley
1/2 tsp crushed red pepper flakes, or to taste
6 cloves garlic, peeled and minced
1/4 cup Creole mustard or other coarse mustard
2 Tbsp sugar
Kosher salt and freshly ground pepper to taste
3/4 cup malt or cider vinegar
11/4 cup extra-virgin olive oil
2 bay leaves
3 pounds medium to large shrimp, cooked with shrimp-boil seasoning, peeled and deveined, tails left on.

    Combine the red onion, green onion, parsley, crushed red pepper, garlic, mustard, and sugar in a large  bowl and season with salt and pepper. Add the vinegar and whisk in the oil in a slow, steady stream until the marinade is emulsified. Add the bay leaves and adjust salt and pepper. Add the shrimp and stir. Refrigerate for 12 to 24 hours, stirring occasionally. This will keep for up to 5 days in the refrigerator.