Gumbo and Magnolia Salad

Chef Mike Herzog with the Grand Hotel in Point Clear is in the kitchen on Studio10 Friday morning, cooking up a magnolia salad and gumbo.

10 c Baby Greens
10 oz. Goat Cheese
40 pieces Toasted Whole Pecans
10 each Cucumber strips

1/2 cup Strawberries (can use frozen)
1/4 cup Balsamic vinegar
1/4 cup Red wine vinegar
1 TBSP Lemon juice
1TBSP Red Onion
1/2 cup Sugar
1/2 cup Vegetable oil
1 TBSP Poppy seeds

Combine first 6 ingredients for the vinaigrette in a blender and puree. Slowly pulse in oil until well emulsified.  Add poppy seeds and let set for an hour before use.

Toss greens in with the dressing until well coated and place inside the cucumber slice made in to a ring.

Slice thinly 1 c of strawberries to place around each thick sliced wheel of goat cheese.

Garnish with toasted Pecans.

INGREDIENTS: (Seafood Gumbo)
2 quarts chicken stock
1/4 cup Oil
3 cups  Okra, sliced
24 oz Diced Tomatoes, canned
1 cup Onion, chopped
1/2 cup Celery, chopped, with leaves
1/2 cup Peppers, bell, chopped
1 TBSP Garlic, chopped
1/4 TSP Cayenne pepper
1/2 TSP Pepper, white
1/2 TSP Pepper, black
2 Bay leaves
1 TSP Thyme leaves, dried
1TBSP Hot sauce
2 TBSP Worcestershire sauce
1 TSP Oregano, dried, leaves
1 1/2  cup Roux, dark
1/2 lb Crab
1/2 lb Shrimp, 31-40
1/2 lb bay scallops
1 TBSP File` powder

Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone, about 15 minutes.

Saute onions, celery, garlic and peppers 3 minutes. Then add tomatoes, seasoning and herb mix and cook over low heat for about 10 min, stirring and scraping often.

Blend the roux into the mixture. Very slowly blend the stocks into the mixture. Simmer about 1 hour.

Saute seafood in a hot sauté pan. Place 1T of Cajun seasoning into seafood and mix well. Deglaze with Brandy and add into hot gumbo base. Serve over rice  with file` powder added to taste at the table.

Grand Hotel Marriot
1 Grand Blvd.
Point Clear, AL 36564
Phone:(251) 928-9201

blog comments powered by Disqus