Issue Date: June, 2011
Serves: Makes 1 serving
Chef Gus Martin, Muriel's Jackson Square, for Louisiana Cookin'
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 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
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 FrisÃ©e lettuce, then the Ghost Pepper Caviar.
Source for Ghost Pepper Caviar: http://www.cajuncaviar.com/
For the dressing, Roast tomatoes at 375ÂºF until soft, cool, and squeeze to remove seeds and skin. Chop tomatoes and sautÃ© with vinegar until all liquid is gone. Add all remaining ingredients and mix well.