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Started By
Message
Red Fish Coubion
Posted on 1/23/12 at 9:00 am
Posted on 1/23/12 at 9:00 am
Watchin John Besh this weekend cook one on his show. Looked good and very simple. I like simple dishes. Was made the way I expected. Nothing more.
Unitl he got fancy with his crabs. He took crab halfs and tosed them in a shallow pan with olive oil. I never tried this. Does this do anything extra that is worth doing? He then tossed in shrimp and kept stiring for a while. Then he put the crabs and shrimp in the coubion. Looked good, I just never heard of putitng crab halfs in a a hot pan of oil.
Unitl he got fancy with his crabs. He took crab halfs and tosed them in a shallow pan with olive oil. I never tried this. Does this do anything extra that is worth doing? He then tossed in shrimp and kept stiring for a while. Then he put the crabs and shrimp in the coubion. Looked good, I just never heard of putitng crab halfs in a a hot pan of oil.
6
Posted on 1/23/12 at 9:06 am to Crawdaddy
courtbouillon
(not trying to be a bitch, just helping to educate the masses)
(not trying to be a bitch, just helping to educate the masses)
Posted on 1/23/12 at 9:13 am to Crawdaddy
quote:
Then he put the crabs and shrimp in the coubion. Looked good, I just never heard of putitng crab halfs in a a hot pan of oil.
Well, I never heard of putting crabs and shrimp in a courtbullion. Sounds tasty, though.
Posted on 1/23/12 at 9:22 am to Crawdaddy
I've had that dish many times at Luke's, Besh's restaurant in the New Orleans CBD. It is excellent.
Posted on 1/23/12 at 9:23 am to Crawdaddy
I can see where a stock made with crabs might give it a little kick in overall flavor, but not too much else. There are a few things that are family secrets for a courtboullion that will make taste buds dance.
This post was edited on 1/23/12 at 9:24 am
Posted on 1/23/12 at 9:23 am to Crawdaddy
How did he make the whole thing? What's the recipe? Spill it.
Posted on 1/23/12 at 10:12 am to Crawdaddy
Red fish is good for a courtbullion becasue of its firmness. It tends not to fall apart in the liquid, just dont stri too much.
Posted on 1/23/12 at 10:40 am to Count Chocula
It looked very good. Once he put in the crabs, shrimp, and then lump crab meat, he called it Uptown coubion (courtboullion)
I just never pan fried crab halfs (gumbo crabs) before. Is this something that brings out flavors that are different than just tossing the crabs into the courtboullion pot?
I just never pan fried crab halfs (gumbo crabs) before. Is this something that brings out flavors that are different than just tossing the crabs into the courtboullion pot?
Posted on 1/23/12 at 10:40 am to Coach Yo
I've had his version at Luke as well and it is indeed delicious. However, while the base recipe is fairly traditional, he definitely strays a bit by including shrimp, crab, and oysters at the tail end of the recipe. It's good, just dressed up a bit.
When I make courtbouillon, I'm usually just cleaning all my fish out the freezer, not too concerned with dressing it up.
When I make courtbouillon, I'm usually just cleaning all my fish out the freezer, not too concerned with dressing it up.
Posted on 1/23/12 at 10:47 am to Crawdaddy
quote:Never seen that done either. I'm happy with just the regular crab.
I just never pan fried crab halfs (gumbo crabs) before.
Posted on 1/23/12 at 10:48 am to Woody
I've never used crabs but I always put shrimp in my courtbouillon
Posted on 1/23/12 at 12:35 pm to Count Chocula
quote:
quote:
I just never pan fried crab halfs (gumbo crabs) before.
Never seen that done either. I'm happy with just the regular crab.
I have Besh's newest cookbook and he talks about toasting/pan frying the crabs in olive oil. Said it gives off a really nice flavor that adds to the dish.
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