Dish it out.When I was in Jackson recently for the International Ballet Competition, I had dinner at Schimmel's. My entire meal was delicious, but my dessert, Creme Brulee, was heavenly. I would like to have the recipe very much. Paula Dennard Atlanta, Georgia CREME BRULEE 2 vanilla beans 1 quart heavy cream (36% butterfat) 1/2 cup granulated sugar 8 egg yolks 1/4 teaspoon kosher salt PROCEDURE - PART 1 Split vanilla bean lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise and scrape pulp from inside of beans. Place cream, half of sugar (1/4 cup), vanilla bean pulp, and skin into thick-bottomed saucepan (use of thin pan may cause scorching scorch v. scorched, scorch·ing, scorch·es v.tr. 1. To burn superficially so as to discolor or damage the texture of. See Synonyms at burn1. 2. ). Stir cream and bring to boil over to run over the top of a vessel, as liquid when thrown into violent agitation by heat or other cause of effervescence; to be excited with ardor or passion so as to lose self-control. See under Boil, v. i. os> See also: Boil Over high heat to "melt" the vanilla pulp. Watch closely as cream will boil over very quickly. Remove cream from heat as soon as it starts to boil; allow cream to rest. While cream is resting, place egg yolks, salt, and remaining sugar into large bowl and mix well. Slowly add 1/4 of hot cream to egg mixture while constantly whipping. Slowly add the tempered egg mixture back into the hot cream. Place pot over medium heat, and stir until thick enough to coat spoon. Do not overheat o·ver·heat v. o·ver·heat·ed, o·ver·heat·ing, o·ver·heats v.tr. 1. To heat too much. 2. To cause to become excited, agitated, or overstimulated. v.intr. as this will cause eggs to curdle cur·dle v. cur·dled, cur·dling, cur·dles v.intr. 1. a. To change into curd. See Synonyms at coagulate. b. . Quickly remove from heat and pour through strainer into clean container. PROCEDURE - PART 2 Preheat oven to 200 degrees (convection) or 325 degrees (standard). Place souffle souffle /souf·fle/ (soo´f'l) a soft, blowing auscultatory sound. cardiac souffle any cardiac or vascular murmur of a blowing quality. cups (or coffee cups) in baking pan at least 1 inch deep. Fill cups to desired height with brulee mixture. Place pans in middle of oven; carefully pour hot water into pan 1/2 inch deep. Cook for 1-1 1/2 hours or until custard is set firm; avoid browning top. Use care removing from oven-don't allow water to splash into custard. Place cups onto clean tray and allow to cool thoroughly before serving. PROCEDURE - PART 3 Use great care with this procedure as starches and melted sugar can cause very bad bums. Sprinkle tops of chilled brulees with 1 tablespoon sugar; shake cups to spread sugar. Use candy torch (or propane blow torch) to melt and caramelize car·a·mel·ize tr. & intr.v. car·a·mel·ized, car·a·mel·iz·ing, car·a·mel·iz·es To convert or be converted into caramel. car sugar. Keep flame several inches away so that sugar melts slowly and browns evenly. Serve shortly after browning as hard layer of browned sugar will melt within an hour. Yield: 4-8 servings. Schimmel's combines exceptional food, 1940s ambience and good old-fashioned Southern hospitality to create one of Jackson's true "fine dining" restaurants. From the complimentary valet to the white-coated waiters and bartenders, the staff is trained to give some of the best service in town. Chef Mike Curie's menu speaks of the "big city." Fried lobster tails, breadless crab cakes and thick-cut steaks barely make room for the homemade desserts, which include creme brulee and souffles made to order. The restaurant opened in the fall of 1999 and was the 2001 recipient of the Best Restaurant in Jackson award, presented by the Jackson Convention and Visitors Bureau. Hours are 5:30-10 p.m., Monday through Saturday. Schimmel's is located at 2615 N. State St., across the street from University of Misissippi Medical Center. 601/981-7077 Several months ago we ate at Anthony's Market in West Point, and they have the most delicious dish, Grilled Catfish with Crawfish crawfish: see crayfish. Sauce. I have tried many times to duplicate the taste, experimenting at home. I would love their recipe for crawfish sauce. Thanks. Donna G. Buckelew Mississippi State CATFISH WITH CRAWFISH SAUCE 9-ounce catfish filet 3 ounces creole seasoning Butter Cover catfish with creole seasoning on front and back. Saute in melted butter in hot skillet on one side; turn over fish and finish in oven until done. CRAWFISH SAUCE 5 pounds crawfish tails, sauteed in butt 2 cups green onions, sliced thin 1 cup creole seasoning 1/2 cup dry sherry wine 2 quarts heavy cream Light roux to thicken Parsley, chopped Cook tails in butter. Add green onions and creole seasoning, coating tails well with seasoning. Then add sherry and reduce by 1/2. Add heavy cream and bring to a simmer. Add roux Roux , Pierre Paul Émile 1853-1933. French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins. to thicken. Plate fish, add 3-ounce serving of sauce on top of fish, and finish by sprinkling with parsley. Serves 15 catfish entrees. Anthony's Market is located in a 130-year-old building in the first strip mall built in Mississippi. Formerly a grocery store, it is now decorated in the New Orleans style. Since 1996, Anthony's Market has been owned by Chef Carter Fraley. Specialties include fresh seafood from the coast, po-boys, steaks, pasta, and desserts such as Snickers
Snickers is a sweet bar made by Mars, Incorporated. Cheesecake, Bourbon Pecan pecan: see hickory. pecan Nut and tree (Carya illinoinensis) of the walnut family, native to temperate North America. Occasionally reaching a height of about 160 ft (50 m), the tree has deeply furrowed bark and feather-shaped leaves. Pie, and Key Lime Pie Key lime pie is a dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The pie is topped with meringue, then baked until the meringue is a golden brown.[1] Some key lime pies use other types of whipped toppings or none at all. . Anthony's is open for lunch from 11 a.m.-2 p.m., Monday through Friday; for dinner Monday through Thursday nights from 5-9:30 p.m.; Friday and Saturday nights from 5:30-10 p.m. The address is 116 W. Main St., West Point. 662/494-0316 On our way home to the Delta after a day of shopping in Jackson, we sometimes stop for dinner at Two Rivers Restaurant in Canton. The food there is excellent, and we think the remoulade ré·mou·lade n. A piquant cold sauce made with mayonnaise, chopped pickles, capers, anchovies, and herbs. [French, from dialectal rémola, large black radish, from Latin armoracia, dressing that they serve on their salad is out of this world. I saw in the Mississippi Magazine that you are sometimes able to obtain much sought-after recipes, and I wondered if you have this recipe available? Thank you. Ann Roberts Moorhead TWO RIVERS REMOULADE SAUCE 1 quart mayonnaise 1 tablespoon worcestershire sauce 1 tablespoon horseradish 1 bunch parsley, stems removed 1 large onion 4 garlic cloves 1/2 small bell pepper Put first 3 ingredients in mixing bowl. Puree parsley in food processor, then place in mixing bowl with the first 3 ingredients. Puree onion, garlic, and bell pepper. Place in mixing bowl. Mix all ingredients with wire whisk. Refrigerate and serve. Dressing should keep several weeks in refrigerator. Two Rivers Restaurant is located in a brick building featuring French-style architecture. Chef Johnny Stewart and his wife, Margaret, are co-owners. Johnny is in the kitchen every night and claims he cuts the steaks and other meats himself Fresh fish from the Gulf arrives three times weekly, with redfish redfish or rosefish or ocean perch Commercially important food fish (Sebastes marinus) of the scorpion fish family (Scorpaenidae), found in the Atlantic along European and North American coasts. and ambejack among the most popular. Grilled portobello por·to·bel·lo or por·ta·bel·la or por·to·bel·la n. pl. por·to·bel·los or por·ta·bel·las A mature, very large cremini mushroom. [Origin unknown.] mushrooms with crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce and lemon butter sauce and veal specials are among the other hits. During warm weather, homemade ice cream is featured. Two Rivers is open for dinner from 5-9 p.m., Monday through Thursday, and from 5-10 p.m., Friday and Saturday. The restaurant is located at the intersection of I-55 and Highway 22 in Canton. 601/859-9999 |
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