Brown Butter Pecan Dirty Rice
1 1/2 cup jasmine rice
3 sprigs fresh thyme
2 1/4 cups water
1/2 pounds chicken livers
1/2 pounds andouille sausage
1 red bell pepper
3 celery stalks
2 teaspoons thyme
2 teaspoons marjoram (herb)
1 teaspoon oregano
In an oven-safe pan, saute rice in a couple tablespoons of oil till it is opaque, then add a tablespoon of salt, 3 sprigs of fresh thyme and 2 1/4 cups of water and bring to a boil. Heat over to 400 F. Cover pan and place in oven for 25 minutes till cooked, then remove the sprigs of thyme and fluff rice with a fork
In a lightly-oiled pan, sear livers and cook to mid rare, then mince.
Chop pecans and place in saute pan over low heat. Brown butter till it has a nutty smell and bubbles subside, then add pecans till lightly toasted. Set them to the side.
Brunoise (cut 1/8 inch by 1/8 inch) the andouille, onion, bell pepper and celery.
Coat the bottom of a pan with oil and render the andouille till it browns, then remove the sausage but leave the oil.
Add the vegetable mix and sweat it down once it's soft add thyme , marjoram, oregano and add back in the andouille and pecans.
Place about 3 heaping spoon fulls ot the seasoning mix in a sautee pan with 1/2 cup of cooked rice a good spoonfull of the minced livers with just a little water as needed for it to come together and the livers seem to disappear
Green Tomato and Shrimp Napoleon with Pepper Gelee
Green tomatoes, cut 1/4 inch thick
3-4 tablespoons Old Bay
2 red bell peppers
1 green bell pepper
1 envelope gelatin
1/2 cup cider vinegar
2-3 tablespoons sugar
1 cup water
Add equal parts flour and cornmeal with salt, pepper, onion powder and chipotle powder to taste and mix thoroughly.
Set up a three stage breading station with one bowl of flour, one bowl of buttermilk, and bowl of seasoned cornmeal. Dredge tomatoes in flour, then buttermilk and finally the cornmeal. Fry at 350 F for 3-4 minutes, turning half way through.
Add Old Bay, lemon and cayenne to 1 gallon of water and bring to a boil. Add shrimp and simmer for 4-5 minutes. Remove shrimp and put directly into an ice bath to stop the cooking. Once cooled, peel, devein and split in half lengthwise.
To create the pepper gelee, toss peppers in oil and put under a broiler till they blister and start to blacken, then place in a bowl and cover with plastic wrap and allow to cool. Peel and seed peppers, then small dice them (1/4 inch by 1/4 inch).
In a pan, bring the vinegar and half the water to a boil. Dissolve the gelatin and add sugar till it balances the acid of the vinegar, then remove from heat. Add diced peppers and the rest of the cold water. Transfer to a shallow dish, then place in the fridge and allow it to set.
To assemble, place a small amount of the gelee on the plate as "glue" and stick on the first tomato, then a layer of gelee, and finally 4-5 halves of shrimp in a fan pattern, head over tail, in a circle. Repeat tomato, gelee, and shrimp twice more in a stack.
To garnish, add a small salad of micro greens or fresh herbs for a little pop of green.