Jay D's Bites: Fried Salmon Burger

by Chef Aimee Tortorich

I love cooking burgers at home, but I wanted to create a burger using only seafood. I decided to go with salmon as my protein not only for nutritional purposes, but also the flavor. This Japanese inspired dish was a fun play on a baked salmon roll that you would find in most sushi restaurants. The panko gave it a nice crunch and the Sriracha and Jay D’s Molasses Mustard aïoli added a punch of heat and sweetness. I added some sliced avocado, pickled cucumber and pickled carrot to round out all the flavors. For those looking for a fun fish idea, this one is a winner all around.

Fried Salmon Burger with Molasses Mustard Aïoli

serves 2

2 salmon fillets, boneless, skin-off
½ onion, small diced
2 Tbs fresh garlic, minced
1 Tbs avocado oil
2 eggs
2 cups seasoned panko breadcrumbs
1 cup all purpose flour
2 hamburger buns

For the aïoli:
¼ cup Jay D’s Molasses Mustard
2 Tbs Sriracha
½ cup mayo

Garnishes:
Sliced Avocado
Pickled cucumber
Pickled carrot

Heat a sauté pan on medium heat, add avocado oil and saute onion and garlic until soft. Add fillets to the pan and cook salmon on both sides until cooked through and starting to flake (about 10 minutes). Put salmon, onions and garlic in a bowl and let cool. Add one egg and ½ cup of breadcrumbs to the bowl and form into patties. If patties don’t form, add more breadcrumbs until they stay together.

Next, you’ll need to set up a breading station. You’ll need flour in a shallow dish, another dish with the beaten egg and one additional shallow dish for panko.

Dredge patties lightly in flour, shaking off the excess. One by one, dip in the beaten egg, coating completely and then roll in panko to coat.

Fry at 350F until golden brown. Build burgers with garnishes and aïoli and enjoy!

Barbecue Bites: Skirt Steak Roulade

Week night dinners can get redundant. After a while, roasts and potatoes can get boring. Why not try out this skirt steak roulade recipe instead?

Skirt Steak Roulade with Jay D's Louisiana Barbecue Sauce marinade. Photo courtesy of Maria Do at Indie Plate. 

This delicious and simple dish by Chef Eusebio Gongora utilizes high quality, local ingredients from Indie Plate as well as Jay D's Louisiana Barbecue Sauce.

To up your dinner game, try the recipe below, or check out some of our other favorite barbecue recipes here!

Skirt Steak Roulade

1 cup Goat cheese

½ cup Jay D’s Barbecue Sauce

¼ cup green onion, chopped

Flank/skirt steak, 2 each

2 tbsp Jay D's Sweet & Spicy BBQ Rub (Red Stick Spice Co.)

In a small mixing bowl, combine goat cheese, half of the barbecue sauce, and green onions. Cut each steak in half lengthwise and fill each piece with 1/4 of the cheese mixture and roll each one up, securing with toothpicks. Place remaining BBQ sauce on rolled steaks and allow to marinate for 4 hours.

Preheat oven to 350 degrees. Heat an oven-safe skillet on medium high heat. Season each steak with ½ tbsp of Jay D's Sweet & Spicy BBQ Rub and place in the skillet to sear on each side for 1 to 2 minutes. After searing, place entire skillet into oven to roast for 5 to 10 minutes for medium temperature. Remove from oven and allow steaks to rest for 3 to 4 minutes before cutting. Serve with your favorite vegetables!

Barbecue Bites: Crawfish Roll

Crawfish roll, photo by Maria Do of Indie Plate

This crawfish roll is our answer to the North's lobster roll. Chef Eusebio Gongora came up with this recipe for a flavorful summer sandwich that's sure to be a hit at your next party.

Of all the things you can do with leftover boiled crawfish tails, this is one of our favorites (and one of the yummiest). Or, if you don't have any spare tails lying around, Indie Plate can hook you up.

Pair this cold sandwich with an ice cold beer to beat the summer heat! Find this recipe and more at hugjayd.com.

Crawfish Roll

1 lb crawfish, cooked from favorite boil
½ cup BBQ Aioli (see recipe here)
1 tsp Slap Ya Mama seasoning
¼ cup green onion, chopped

¼ cup celery, diced

4 soft buttery rolls
2 tbsp BBQ butter (see recipe here)

Preheat oven to 350 degrees. Place 1 tbs of BBQ butter on each roll and toast the buns for 3-4 minutes. In a mixing bowl, combine crawfish, aioli, green onions, celery, and seasoning until all ingredients are incorporated. Fill each roll with the mixture and enjoy.

Barbecue Bites: Jay D's Chicken Quesadillas

Jay D's Barbecue Chicken Quesadillas

I enjoy fine dining just as much as the next guy, but sometimes you just want to settle down, lay low, and enjoy a hearty snack attack. Enter the barbecue chicken quesadilla: a righteous, no frills handheld delight.

Jay D's Barbecue Chicken Quesadillas
Makes 4 servings

8 ounces cooked chicken, shredded (use a rotisserie chicken from the store if you're fancy)

4 (12 in) flour tortillas

12 ounces shredded Monterey jack cheese

4 ounces Jay D's Louisiana Barbecue Sauce

1 red onion, thinly sliced, divided into 4 portions


Layer half of each tortilla with 2 ounces of chicken, 1 portion of red onion, 4 ounces of Monterey jack cheese, and 1 oz. of Jay D’s Louisiana Barbecue sauce. Fold tortilla in half. Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Slice into 4 pieces and garnish with sliced green onions. Serve with Jay D’s BBQ Aioli.

Switzerland: Street Food Bite and Booze of the 2014 World Cup

Up next on the street food guide to the FIFA World Cup 2014 is Switzerland (playing Ecuador at 11am CDT). Commonly associated with fondue, the Swiss love their cheese, their sports, and their liquor. There isn't an incredible street food scene in Switzerland, but what they do have are quick grab and go cafés. In my searches I stumbled accross Zapiekanka and the Saint Moritz Cocktail Switzerland.

Photo Credit: Tasty Trix

Zapiekanka is simple enough. A toasty baguette topped with swiss chard pesto, roasted corn and garlic aioli.  The swiss chard pesto gives the dish a slightly bitter, savory tone while the roasted corn is naturally caramelized and therefore, subtly sweet. "A" is for aioli in my world, so any great aioli is a win. Combine those flavors with the crunch of the baguette and you've got yourself some futbol food!

Photo Credit: Food.com

Even more simple than the Zapiekanka, the Saint Moritz Cocktail Switzerland consists of a raspberry liqueur and cream. It tastes like it sounds: berries and cream. The Saint Moritz makes for a sweet end to any meal, and probably has less calories than a decadent dessert. Named for the famed resort town, the cocktail itself is creamy like the snow covered ski slopes and as luscious as a vacation in Switzerland!

Bite and Booze Around the Dome

If you're going to be in New Orleans on Monday for the BCS National Championship you'll certainly have multiple options for food and beverage.  Whether looking for a place to pre-game prior to heading into the stadium or looking for a spot to actually watch the epic LSU vs Alabama showdown, sports fans will be in a sea of college football frenzy in the Big Easy.  

Ste. Marie Cocktails

I recently got to do a little hopping around to some interesting spots in downtown New Orleans.  I checked out Ste. Marie, Capdeville, and Whiskey Blue.  I've wanted to eat at Ste. Marie for a while so I was definitely excited to start the little trek there.  The manager brought out three signature cocktails to help get us started with our evening.  Beverage one, which really speaks my language, is dubbed the Scarlett O'Hara.  It combines bourbon and gin with some soda to make a refreshing cocktail that is well balanced and flavorful.  The food at Ste. Marie certainly impressed as well.

Ste. Marie's Gnocchi

Their signature dish is a gnocchi with pancetta, butternut squash, and cauliflower.  It is, quite simply, and amazing dish.  The potato dumplings burst with flavor in the sea of delicious sauce that surrounds them.  We also tried the lobster mac and cheese featuring large chunks of lobster knuckle meat as well as gruyere, fontina, and parmesan cheeses.  Finally, we cooled things off a bit with a superb tuna tartare.  The raw tuna was flavored with coriander and topped with an avocado mousse.  Ste. Marie will have multiple TVs with the game playing on Monday and will be serving a normal dinner menu.  I'd call now to make a reservation before they run out of space!      

Ste. Marie's Lobster Mac and Cheese

Ste. Marie's Tuna Tartare

Capdeville's Speakeasy and Dietzen's Whiskey Smash

Capdeville is a bar and restaurant that is far more in my every day enjoyment zone.  The gastropub is a rock and roll whiskey bar just a block or so off of Poydras.  Their modern adaptations of some typical comfort foods can make anybody both intrigued to experiment and incredibly happy with classic flavors.  

Owner... ahem... Mayor James started us with a couple whiskey cocktails.  Actually, he started us with a little taste of a Utah whiskey that was a bourbon-rye blend.  I didn't realized they made whiskey in Utah!  Then we got a sample of the Speakeasy and the Dietzen's Whiskey Smash.  The Speakeasy is a little Bulleit Bourbon with St. Germaine, a trendy elderflower liqueur, and a splash of orange blossom water.  I enjoyed the beverage immensely!  The Dietzen's Whiskey Smash, which has a story to the name that you'll have to get from James, is a play on the classic cocktail.  It uses Rebel Reserve, orange curacao, lemon juice, and mint.  

Capdeville's Truffled Mac and Cheese

As far as food, we got a sampling of the truffle mac and cheese, red beans and rice balls, and meat pies.  The truffle mac impressed the Hell out of me because of its change from the norm.  While it was mac and cheese, it wasn't ridiculously cheesy.  While it said truffle, the truffle oil wasn't used in irresponsible excess.  The dish also had parmesan, brown sugar, sage, and peas to create a memorable dish that should be tried, for sure.  Of equal but entirely different note, the red beans and rice balls were interesting and quite delightful.  Just like a boudin ball, the mixture is balled up, battered, and deep fried for delivery in a crisp shell of deliciousness.  Paired with a green onion aioli and reduced hot sauce, these red beans and rice balls are not something to shy away from!  Capdeville is open from 11 AM to 1 AM on game day so make sure to swing by before, during, or after the big party in the dome.

Capdeville's Red Beans and Rice Balls

Finally, we also got to swing by Whiskey Blue in the W Hotel on Poydras.  They had several cocktails to taste and a batch of crawfish beignets that I couldn't resist.  We began with a black raspberry martini featuring Belvedere Black Raspberry Vodka, fresh raspberries, mint, lime, and a splash of champagne.  It wasn't quite my cocktail of choice, but he next one I could drink over and over again.  The Coconut Basil Gimlet used Ciroc Coconut Vodka, fresh lime juice, simple syrup, and fresh basil.  The refreshing mixture took me to the beach while at the same time had a wonderful balance that didn't blow me away with unnecessary sweetness.  

Whiskey Blue's Black Raspberry Martini and Coconut Basil Gimlet

When the order of crawfish beignets came out to the bar I couldn't resist diving in.  How can you go wrong combining a couple of New Orleans's favorite foods?  The beignets had crawfish and corn rolled into a great base and batter then fried to a crisp outside with a dense, moist center.  The beignets themselves did not pack much of a kick, but plenty of spice came with a dip in the Creole tartar sauce that accompanied the beignets.  Whiskey Blue opens at 5 PM on game day.  After the game, from 10 PM to 2 AM, they'll have an event with a DJ, promoter, and no cover!

Whiskey Blue's Crawfish Beignets with Creole Tartar Sauce

Finally, let me finish by saying GEAUX TIGERS!!  Happy eating and drinking!

Cochon Butcher - New Orleans

After the ISAW South African wine tasting at the Southern Food & Beverage Museum, the only logical thing for Eric, Brandon, Katie, and I to do was find some food to soak up the delightful wine in our stomachs.  Fortunately we were in downtown New Orleans, so there happened to be quite a few dining options for us to choose from.  I heard wonderful things from various sources about Cochon Butcher in the Warehouse District, so we decided to give it a try. 

The first thing we noticed after walking in the door was a sample of bacon pralines that were available for tasting.  Man, talk about great first impressions!  I could have eaten nothing but pralines and been totally satisfied.  They contained the essential balance of sweet, salty, and savory that any good sweet with bacon must attain.  Wow.... wow. 

Bacon Pralines at Butcher

After stuffing my face with bacon pralines, which were like a Louisiana and bacon version of peanut brittle, I noticed that the butcher shop/restaurant had a lovely meat counter matched by a beautifully delicious display of hanging smoked meats.  I've seen very few more appetizing sites in my days.

Assorted Smoked Meats Hanging on Display

I had no clue where to begin when trying to determine which appetizer or sandwich to order, but fortunately I bumped into the Chef Partner, Warren Stephens.  Chef Warren had a few recommendations for me based on what he would order at the time, but certainly noted that everything on the menu is tasty and nothing can be overlooked.  He informed me that Butcher has only been around since January of 2009 and is part of the Link Restaurant Group which also runs the neighboring Cochon and Nola's famous Herbsaint and Calcasieu restaurants.  Butcher specializes in artisan meats and sausages that are made on the premises in the theme of an old world meat market.  I was ready to enjoy.

Jay, Katie, and Brandon Check Out Cochon Butcher

After a good discussion, Warren sold me on the Duck Pastrami Slider from the "Bar Food" menu and I opted to go with the Buckshot Bacon Melt from the "Sandwiches" list.  My excitement level peaked in anticipation of the flavors that were about to hit my lips!

The Menu Boards at Butcher: Bar Food, Specials, and Sandwiches.  They also have Wine and Cocktails!

The duck pastrami slider proved that simple can beat out complex any day of the week.  The sandwich contained delicate, thinly sliced duck pastrami and melted cheese on grilled slices of bread.  The flavor of the duck highlighted each bite and it was hard for me to share the remaining wedges with my friends!  Chef Warren also sent out some house-made boudin for our table to try, which tasted fantastic as well.

Duck Pastrami Sliders

Katie ordered the Cochon Muffaletta with tons of Butcher's delicious meats, provolone cheese, pickled peppers and olives.  This take on a New Orleans special is one of the best Muffalettas that I've tasted in years.  I'm extremely happy that the sandwich was too large for Katie to finish on her own because that meant I got take a couple bites to realize how fantastic it is.  The meats were smoky and complex, tender, sweet, and just plain delightful.  I'm pretty sure that Chef Warren told me that the Muffaletta is one of their best selling sandwiches, and it's easy to see why!

Cochon Muffaletta with Home Made Chips

Brandon ordered the barbequed pulled pork sandwich and Eric gave the Gambino a try.  Brandon's pulled pork (in the background below) came served with potato salad.  It looked great and Brandon ate every bit of it, so I didn't get a bite.  I also didn't get a bite of the Gambino, but it looked like a sensational sandwich.  The French bread got stuffed with Italian-style meats like salami cotto, sopressata, and coppa along with a fresh herb vinaigrette.  Eric also tried a Black Chocolate Stout from the Brooklyn Brewery which tasted rich and delicious.  I caught a hint of espresso in with the chocolate.  I'd drink that stout again any day.

The Gambino Front and Center with a Brooklyn Brewery Black Chocolate Stout

As Chef Warren recommended to me, I went with the Buckboard Bacon Melt.  Yet another simple but astonishingly delicious sandwich, the Buckboard consisted of thin slices of toasted white bread filled with beautifully cured bacon, Swiss cheese, collard greens, and pepper aioli.  Every bite made me think of how much I love bacon.  Each time I chewed and the flavors oozed onto my taste buds my mind rushed into thoughts about how much I enjoy sandwiches.  I do love a good sandwich.  And this, the Buckboard Bacon Melt at Cochon Butcher, is a great sandwich!  Simple yet complex, earthy yet sophisticated, this sandwich should appeal to everybody and leave nobody unsatisfied!

Buckboard Bacon Melt at Cochon Butcher

Not wanting to only explore the culinary aspects of Butcher, I also perused the custom cocktail list and stumbled upon a drink call the Haitian Dark and Stormy.  Thinking this was an interesting name for a drink, especially in post-Katrina New Orleans and after the earthquake in Haiti, I had to know more.  It turns out that proceeds from the drink go to the Red Cross for relief efforts in Haiti, so I thought I might as well do my part.  The drink is made from a mixture of Barbancourt Rum and ginger beer.  Barbancourt is a Haitian rum company that makes traditional Caribbean sugar cane rum in multiple varieties and flavors.  Their distillery is located just outside Port au Prince, where the earthquake hit the strongest.  The Haitian Dark and Stormy itself proved to be a rather interesting drink.  Overall it was little sweet for my tastes with the rum and ginger beer mixed together.  Still, the cocktail was refreshing and quite drinkable, and would have been perfect on a warm summer day on the beaches of Haiti (or walking around in the French Quarter, for that matter).

Haitian Dark and Stormy

My Cochon Butcher experience ended up being marvelous.  I'm sure it was only enhanced by being a little sauced already from the ISAW wine tasting.  I also enjoyed chatting with Chef Warren about the restaurant and the menu.  Still, it all really comes down to the food, and this food is top notch.  The meats were fresh, salty, and marvelous.  The work that gets put into the meats at Butcher is obvious, and should be appreciated properly.  And by appreciate, I mean eaten.  And by properly, I mean often. 

"Bon Appétit.  That's French for good meal." - Brandon Brown

Thanks to Eric Ducote of the BR Beer Scene for taking the pictures for this post.  Check out his beer and other beverage blog here.

Things To Do
New Orleans

Lunch with the Ladies at Yvette Marie's Cafe

Hidden inside the Circa 1857 Art and Architecture antique shop is a quaint little eatery called Yvette Marie's Cafe.  Run by the same culinary experts that do Bonanno's Fine Catering, Yvette Marie's specializes in soups, sandwiches, salads, hot lunch specials, and desserts!

The Exterior of Circa 1857 on Government Street

Last week I journeyed to Yvette Marie's for my first time along with two of my favorite lunch dates, Natalie and Laura.  The building itself is unique and eclectic with a very old school feel.  The old wooden floors and exposed wood rafters highlight the cafe and make the diner instantly feel at home. 

The Sign above the Counter at Yvette Marie's

At Yvette Marie's, the patron places their order at the counter and can then go sit in one of the multiple dining areas.  The weather wasn't perfect for outdoor dining, so we ventured upstairs to a room that is befitting of an antique store.  They also rent the space out for private dinners and parties, which would be a pretty cool venue.

I ordered a special soup of the day and a sandwich off the menu.  The Crab and Leek Soup was creamy and spectacular.  If they had it on their everyday menu I would suggest going just to try it.  Since it was a special, I'll suggest going and trying whatever they happen to have!  If the rest of their soups are this good then you certainly won't be disappointed. 

Crab and Leek Soup with the Jalapeno Chicken Sandwich at Yvette Marie's Cafe

I also ordered the Jalapeno Chicken Sandwich, which can be found on their every day menu.  The sandwich featured grilled chicken breasts, spinach, roasted red peppers, cheddar cheese, and garlic aioli on a jalapeno cheddar roll.  This sandwich was money!  The bread was soft and flavorful with just enough kick to make you know the jalapeno is there but not so much that it is overpowering.  The chicken was perfectly moist and tender while the roasted red peppers and aioli gave the sandwich a certain pizzazz that set it apart from other sandwiches.  I was very impressed with the sandwich and would certainly be willing to go back and try some other ones... or eat that one again!

Strawberry Cheesecake

And of course, what meal of this caliber would be complete without a little something sweet at the end?  On this day Yvette Marie's had a homemade strawberry cheesecake that I just couldn't pass up as it glared at me from its perch on the counter.  The cheesecake had a graham cracker crust, silky cream cheese center, large chunks of fresh strawberries, another layer of strawberry filling, and then white chocolate shavings sprinkled on top.  The strawberry cheesecake tasted as delicious as it looked and, sharing with Natalie, it was devoured in record time.  I freaking love cheesecake (hint hint to anybody who wants to make the blog)!