Issue Date: June, 2011
Serves: Makes 1 serving
Pairings:
Courtesy of:

Chef Gus Martin, Muriel's Jackson Square, for Louisiana Cookin'

Ingredients:

For the salad:

1/4   Creole Tomato

1/4 cup Jumbo Lump Crabmeat

1 Tablespoon Smoked Bacon, Chopped (we use apple-wood smoked bacon)

1/4 Avocado

1/4 head Frisée Lettuce

0.1 oz Louisiana Ghost Pepper Caviar (or any caviar you prefer)

Kosher Salt and Pepper to taste

2 Tbl Tomato Tarragon Tartar Sauce (recipe as follows)

Tomato Tarragon Tartar Sauce

Yields: 2 Cups

2 1/2 cups tomatoes, roasted

1 1/2 cup mayonnaise

2 tablespoons parsley, chopped

1 tablespoon capers, chopped

1/4 cup red onion, chopped

1 teaspoon fresh tarragon, chopped

1/4 cup rice vinegar

1/2 teaspoon kosher salt

Instructions:

Slice the Creole tomatoes paper-thin and arrange around the center of the plate.  In a mixing bowl place crabmeat, avocados, apple-wood smoked bacon, and tomato tarragon tartar sauce.  Fold together with a rubber spatula and season with salt and pepper.  Place the mixture in a small coffee cup and turn upside on center of the tomatoes. Top with Frisée lettuce, then the Ghost Pepper Caviar.

Source for Ghost Pepper Caviar: http://www.cajuncaviar.com/

For the dressing, Roast tomatoes at 375ºF until soft, cool, and squeeze to remove seeds and skin.  Chop tomatoes and sauté with vinegar until all liquid is gone.  Add all remaining ingredients and mix well.