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-   -   Cheating a bit, what I ate, not cooked (http://www.fornobravo.com/forum/f25/cheating-bit-what-i-ate-not-2440.html)

Richie 08-22-2007 07:26 PM

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.

james 08-23-2007 09:34 AM

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

Richard 08-23-2007 09:46 AM

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.

BrianShaw 08-24-2007 09:07 AM

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!

Richie 08-24-2007 02:55 PM

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.

james 08-24-2007 06:32 PM

Re: Cheating a bit, what I ate, not cooked
 
We have to try that.

What is garlic crusted?
James

Richie 08-24-2007 07:32 PM

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!

JoeT62 08-26-2007 09:25 PM

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.

barbarian 09-17-2007 07:23 AM

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
Quote:

Originally Posted by JoeT62 (Post 14380)
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.


BrianShaw 09-18-2007 06:50 AM

Re: Cheating a bit, what I ate, not cooked
 
Quote:

Originally Posted by JoeT62 (Post 14380)
... 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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