Live Fire And Cool Bars_ – Louisiana Eats – It’s New Orleans
On this week’s Louisiana Eats!, we set out to discover hot spots both literally and figuratively in our backyard.
We begin at P?che Seafood Grill, where Chef Ryan Prewitt has been replicating live fire techniques he learned on a trip to Uruguay. Ryan explains how this new process has changed his entire perspective on cooking, and we get close to the flames as he shows us his kitchen’s open hearth.
If this is beyond your reach as a home cook, you’ll want to stick around for Brian Landry’s advice about cold smoking fish in your oven. Or if you’d prefer to go out, Chris Jay gives us the scoop on The Mabry House, a fine dining establishment located in Shreveport’s Highland neighborhood.
Then, Poppy joins the authors of the French Quarter Drinking Companion for a rain-soaked tour of classy drinking establishments and debauched hole-in-the-walls in the Vieux Carr?.
We’re lighting the fire and cooling off, on this week’s Louisiana Eats!
1 pound drum or grouper fillet
1 cup coconut vinegar
2 teaspoons salt
1 tablespoon fresh grated ginger
1 tablespoon fresh chopped chile pepper
1 can unsweetened coconut milk
4 tablespoons chopped green mango
3 tablespoons diced purple onion
1 tablespoon each, red and green bell pepper
Cut the fish fillets into 1/2 inch cubes. Cover with coconut vinegar and mix in the salt. Allow to marinate refrigerated for at least four hours or as long as eight. Drain off the vinegar and mix in the remaining ingredients.