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Cheating a bit, what I ate, not cooked - Forno Bravo Forum: The Wood-Fired Oven Community

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Cheating a bit, what I ate, not cooked

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  • Cheating a bit, what I ate, not cooked

    Was in New Orleans, had a large group at NOLA (an Emeril place) last night. They were pumping the garlic crusted redfish that was cooked in their wood fired oven. Long story short, 6 out of 10 ordered it, and I ended up with the Chef as they cooked them. Oven was 600 to 700, they cooked them 3 ways, 1) scales down right on the floor, 2) on a cast iron flat skillet and 3) on cedar planks. It was awesome!! Some of the best fish I have ever tasted. I will be trying this soon at home.

    Sorry no pics, I'll take some next time if I can stay off the hurricanes.

    James, I posted this here, you may want to move it. More about food that the place.

  • #2
    Re: Cheating a bit, what I ate, not cooked

    Hey Richie,

    We can call it "What I Sous Chef'ed Last Night". :-) This all sounds incredibly good. We should look up a garlic crusted redfish recipe for a regular oven, and try applying it in a wood-fired oven.

    Which one was best? On the floor, the cast iron, or the cedar?

    Great find.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Cheating a bit, what I ate, not cooked

      ALso curious if they had any sticking problems with the fish directly on floor. Was it oiled, crusted, etc.

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      • #4
        Re: Cheating a bit, what I ate, not cooked

        After a second onthe floor, I'll bet that fish was crusted... whether it was intended or not!

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        • #5
          Re: Cheating a bit, what I ate, not cooked

          The best tasting was one right on floor.

          It did not stick because it was cleaned "on-the-half-shell", that is Texan for a fillet where you leave the scales on. Redfish have very strong large scales so it really helps it stay together. The scales where black after cooking.

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          • #6
            Re: Cheating a bit, what I ate, not cooked

            We have to try that.

            What is garlic crusted?
            James
            Pizza Ovens
            Outdoor Fireplaces

            Comment


            • #7
              Re: Cheating a bit, what I ate, not cooked

              From what I tasted, it was fresh garlic through a press plus cajun seasoning, lots of garlic, maybe 4-6 cloves per fillet. I'll get the exacts in early October. Or Maybe we should call Emeril!

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              • #8
                Re: Cheating a bit, what I ate, not cooked

                Wow that sounds incredible. I can't wait to try it.

                There is a certain irony here though - while Emeril is indeed an accomplished chef, and his skills legendary, the fish that was best was the one cooked directly on a hot piece of rock.

                Simple is best.
                "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

                -- Yogi Berra

                Forno Tito

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                • #9
                  Re: Cheating a bit, what I ate, not cooked

                  there's a thing that many people don't realize, in cooking when you use great fresh ingredients less is usually more the simpler the better, we are so used to taste everything manufactured in a lab that most people taste buds are totally dead and require lots of seasonings to appeal to their palate
                  take the best ingredient and don't fuss with it in this case redfish
                  Originally posted by JoeT62 View Post
                  Wow that sounds incredible. I can't wait to try it.

                  There is a certain irony here though - while Emeril is indeed an accomplished chef, and his skills legendary, the fish that was best was the one cooked directly on a hot piece of rock.

                  Simple is best.

                  Comment


                  • #10
                    Re: Cheating a bit, what I ate, not cooked

                    Originally posted by JoeT62 View Post
                    ... while Emeril is indeed an accomplished chef, and his skills legendary ...
                    Unfortunately Emeril sold out to showmanship, celebrity and commercialism years ago. Currently it seems more about sensationalism than cuisine. Despite that, he's quite a (self-) marketing genius!

                    Pepin, Julia, Madeline, and probably a few others who aren't out trying to compete with Johnnie Carson will agree - simple is always best!

                    BAMM

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