Southwest Minnesota State University

Sunday Jazz Mustang Brunch

Sunday, October 11, 2009

Our Jazz Brunch Menu:

David's  Bloody Mustang (Kicks ya like a horse!)

Cajun Style Pork Grillades and Creamy Cheese Grits

Roasted Chaudins with Peppers and Onions

Crawfish Etouffee with Chicken Stock Rice

New Orleans Style BBQ Shrimp with French Bread

Charbroiled Oysters

C-Asian Backfin Lump Crabmeat Salad

Smoked Andouille and Tasso Tastings

IS THIS GREAT MENU OR WHAT!!!

 

 Because it was such an ambitious menu, I arrived at SMSU at 7:45am.... BUT, everything including the entire building was locked up!!  I had to wait in the snow, until 9am. Chad showed up and got Campus Security to let us in!! OMG, only 2 hours!!!  Then I found out that Brian was hung-over, and would be a NO SHOW!!   The char-broiler was in the staff kitchen, so I thought it would be a good idea to cook in that kitchen, one that I hadn't cooked, bad idea.  So this is my episode of "Brunch Impossible"!!

From the Culinology kitchen, We collected seasonings, pots, my favorite brazier, utensils, stocks, prepped foods, Everything!!! Just for the use of the charbroiler! If I had given it one thought I would have just cooked in the kitchen that I had been working in for 4 days, and simply cooked the oysters in the unfamiliar kitchen.  Like I said, bad idea. Everything came out great, I just made an easy job hard.

We were holding the brunch in "green, a NEW American Bistro" Room.  This is a fantastic concept to teach the students front of the house and kitchen techniques.  Combined with a concentration to use local products it thus provides it's customers an unusual dining experience.  Check out their WEBSITE!

Dr. David Danahar Our Jazz Brunch was a small/private party designed to thank the friends, staff, alums, and donors to SMSU.  Well David told everyone that a New Orleans' Jazz Brunch never starts at 11, however, several were there at 11, but David wasn't, HEY, he told you guys!!  David was out getting vodka for his Bloody Mustangs!  This was a drink, akin to a Bloody Mary, but with a sprinkle of the season blend I used to encrust the Whole Filet Mignons for the Gala.  A dash of Louisiana Hot Sauce.  Then garnished with our Marinated Asparagus Spears!!  David kept coming back in the kitchen to make them himself.  I don't think he wanted them to get his recipe!! Yikes, I just spilt the green beans!

David tried to give a description of what a New Orleans style Sunday Brunch is, and that is to "Take Your TIME!!, Enjoy".  Roasted ChaudinsThat we were going to be there a while.  I just don't think they understood.  I set the mood by firing up my laptop and mp3's of Pete Fountain, Al Hirt, The Radiators, Allen Toussaint and some Louis Prima! NOW, Let the games begin!

Well, we started with our main dishes of Grillades, Grits, Chaudins and Ettouffee.  I briefly gave a description of each.  A collective moan was audible when I was describing the Chaudins (Stuffed and Roasted Pork Stomachs).  Those grumblings changed to lip smackin' good, when they tasted them though. 

Chef Emile and Chargrilled Oysters

Chef Kurt Struwe (Asst. Professor and Chef) whom had been sick all week was there and offered to pull me out of the weeds.  I needed someone to shuck the oysters, Charbroiled Oystersand he was "The MAN!"  In fact, I gotta thank him again, he brought a bottle of wine for me, wow, COOL, and Thanks!   I think Chad was wondering why I had made so much BBQ Shrimp Sauce.  I had all along planned on using the remainder to add bread crumbs and Romano Cheese to the sauce.  All week, I was showing the students to prep what you need to a point.  Then from that point, you can adjust the recipe to make several Cajun and Creole dishes.  A prime example is the roux that Judd made on Wednesday, was added to my Pork Grillades!   

Anyway, I brought out the oysters and those that thought they were full bellied up and got 'em.  In fact, we continued to grill over 4 dozen!

I then made up my C-Asian Lump Crabmeat Salad!!!  Amanda Paine, Michael and Laura ChengI call it that because I use Markham, Sushi Su, Rice Wine Vinegar as my acid.  I told everyone that the Crabmeat was to cleanse the pallet for the next dish.  I had a FULL 3 lbs of white back-fin fresh Louisiana Crabmeat in the salad!

I finished the meal with an explanation of what I had been teaching the students all week. And that is the similarities and differences between Cajun and Creole.  Along with a taste testing of the different andouilles and tassos we were using.

It was really nice to see that David and Cecelia invited Amanda to eat with them.  She and her mother did a fabulous job.

At the end of the meal, I was beat.  BUT, Lucky me, Amanda sat on my lap and took a pic! Yippe!

 Tomorrow I can rest.  THE biggest snow fall yet!

Thanks to Jim Tate and Michael Cheng of SMSU for taking and supplying many of the above pics!!

Check out many other pics on Michael Cheng's Facebook Photo Album

Contact us for further details....ChefEmile@CustomCatering.net

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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