This month's recipe comes from Brian Landry, Executive Chef of Galatoire's Restaurant in New Orleans and Galatoire's Bistro in Baton Rouge. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Makes 6 servings
2 1/2 cups diced roasted beets (4 to 5 medium-sized beets)
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 minced shallots
1 teaspoon minced garlic
3 tablespoons capers
1 tablespoon fresh parsley, chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F. Trim the greens off the top of the beets. Wrap each beet in foil.
Roast in oven for approximately 1 hour. Check beets by inserting a wooden skewer into center of the beet to make sure it is tender. Once done, allow beets to cool. Peel the skin off the beets using a vegetable peeler. Dice into 1/4-inch cubes. (Wear latex gloves to avoid staining the skin on your hands.)
In a small stainless steel mixing bowl, whisk together the olive oil, mustard, shallots, and garlic. Stir in beets, capers, parsley, salt, and pepper. Divide beets into 6 portions by placing approximately 1/4 cup of beet mixture into a 4-inch ring mold set in the center of a plate. If you don't have a ring mold, you can use a soup or tuna can that has both ends cut off.
12 ounces Louisiana jumbo lump crabmeat
8 ounces white remoulade sauce (recipe follows)
6 sprigs chervil
Pick through crabmeat to remove any shells. Gently fold crabmeat into remoulade sauce, being careful not to break up the large lumps of crab. Place 1 1/2 to 2 ounces of crab on top of the beets. Garnish with chervil sprigs.
White Remoulade Sauce
3/4 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons yellow onion, finely diced
2 tablespoons celery, finely diced
2 teaspoons parsley, chopped
2 teaspoons Dijon mustard
3 teaspoons horseradish
1 teaspoon mustard powder
1/2 teaspoon garlic (minced)
1/2 teaspoon Worcestershire
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon black mustard seed
Combine all ingredients in a small mixing bowl and whisk until incorporated.
Pair With: Graffigna Pinot Noir