NCAA Final Four
Pat and Karen O'Brien's - President's Brunch
New Orleans, LA
Sunday, April 1, 2012
WELL, this started out to be just a simple brunch with some our local friends (6 total).
Inside the house served buffet style:
Cajun Grillards and Creamy Grits
Throwdown Chicken and Sausage Jambalaya
Creole Bread Pudding with Rum Sauce
Bacon and Breakfast Sausage
Outside on the Patio:
Oysters on the Half Shell
Dilled Grilled Touchdown Oysters
Boiled Crawfish and Shrimp with
Traditional Cocktail and Chipotle Remoulade Sauces
and I added.... Peppadew Redfish Clams
AND WOW, what an impressive guest list, guests included presidents of the NCAA member institutions (Stillman College, California State University-Monterey Bay, Saint Leo University, Coker University, Molloy College, Prairie View A&M University) and their spouses, family members, and friends, members of the NCAA administration and staff, DeLaine Emmert (spouse of NCAA President Mark Emmert - OMG!!) and New Orleans friends of Pat and Karen O'Brien. Pat is president of West Texas A&M University in Canyon, TX. Pat and Karen are sooooooo cool they allowed me to test what I have been working on and in front of some of the most respected members of the university community!
Because I had so many people to cook for I used my Touchdown Grilling Platters. In 2009, I used these to win in the Louisiana Tailgate and BBQ Festival. And I used the sauce recipe for Dilled Grilled Oysters.
I wanted to add a little "Lagniappe" to the menu so I grilled a couple of redfish filets using my Peppadew Redfish Clams Recipe.
We also boiled a sack of crawfish and 10 lbs of shrimp. I used Silver Spring (TM) Horseradish and Mustard to make my Classic Cocktail Sauce and Chipotle Remoulade Sauce..... But because many people were from out of town, not many of them were eaten... OH Darn!! SOOOO, on Monday I returned to Pat and Karen's house to cook some Crawfish Etouffee!
I found Pat shucking oysters,,,, He is an oyster GAUD!!! Shucking all of those AND EATING THEM!!! Notice there is no bucket to put the shucked oysters into!! OH, except down his gullet!
While he was doing that we were inside cooking a little crawfish etouffee. WE made 2 1/2 gallons of the stuff! Pat had had been simmering a large stock pot of crawfish shells, celery, onions and garlic to make a rich stock. THAT'S THE BASIS OF A CRAWFISH DISH!!
.. I had about 6 lbs of tailmeat leftover, Laurent had about 4 lbs.... I added some shrimp and a pound of tasso. NOW that is what I call a great day with friends!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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A lunch that I will long remember!