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First Course

 Jumbo Lump Crab

Mango papaya salsa, crispy yucca, Thai coconut

Avissi Prosecco

Second Course

 Seared New Bedford Sea Scallops

Morel mushrooms, Country ham, Spoonbread, corn broth

 Napa Cellar Chardonnay

Third Course

 Pesto Crusted Grouper

Goat cheese gnocchi, pea tendrils, Carbonara

 Terra d’Oro Barbera

Fourth Course

 Trio of Confit

Duck & Sweet potato, cherry, Pork & Apricot chutney, Beef & Parsnip

 Doña Paula Selección de Bodega

Fifth Course

 Ponchatula Strawberry Shortcake

Toasted Almond, Rhubarb mousse

Angove Zibibbo Sparkling Rosé Moscato

$120 per person inclusive of tax and tip. Seating is limited. Call 504-581-3467 to reserve your table!

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GW Fins Frozen Lemon Parfait

1      pint freshly squeezed lemon juice

2      Tbl lemon zest

2      egg yolks

1/2   cup sugar

6       egg whites

1/2   cup  sugar

1      pint cream, whipped stiff

3/8   cup powdered sugar

1      ounce Absolute Citron

1) Zest lemons and squeeze juice

2) Whip cream with powdered sugar and reserve

3) Make a sabayon with the egg yolks, zest, sugar and lemon juice. Cool and
reserve

4) Whip the egg whites and remaining sugar to soft peaks.

5) Fold the ingredients together, whipped cream in first, meringue last.

6) Divide equally into 8 ounce souffle cups with collars. Freeze 3 hours
before serving.

**Lime juice or mango puree with 2 ounces Cointreau can be substituted for
lemon juice.

Image credit: sassyradish

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Far Niente Chardonnay is a blend of Napa Valley vineyards, from Coombsville, an area just east of the city of Napa. According to the winemaker, ”2009 Far Niente Chardonnay offers aromas of Meyer lemon, honeysuckle and melon layered with toasted hazelnut and nutmeg. The entry is oily, long and silky with clean, bright acidity and fresh, tropical fruit flavors supported by sweet toasted oak.” Far Niente President and CEO Larry Maguire speaks about some of the things that make Far Niente Chardonnay so special.

Click here to view the embedded video.

The 2009 Far Niente Chardonnay has received a great deal of critical acclaim. According to Wine Spectator, ”The best Far Niente Chardonnay in some time. This delivers very complex aromas and flavors, with subtle tiers of ripe pear, honeydew melon, fig and apricot, as well as hints of toasty, vanilla-scented oak.” One wine blogger called it “a great achievement in chardonnay winemaking.”

The next time you are looking for a truly spectacular white wine, consider Far Niente Chardonnay!

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Alaskan King Salmon – 4, 8 ounce portions

2 oz.    Teriyaki

1 lb.     Asparagus

1 lb.     Fresh Morel Mushrooms

2 oz.    Butter

1 Tbs. Minced Shallots

1 oz.    Brandy

2 Tbs. Fines Herbs (70% Parsley, 20% Chervil, 10% Chives)

Salt and Pepper, to taste

1)     Cold Smoker set up – To set up a cold smoker you need a closed type Weber variety grill with a tight fitting lid.  Light just a few charcoals and when they are red, cover them with lightly soaked hardwood chips.  When the wood starts to smoke, cover and adjust the vents so they are only slightly open.  When the smoke is rolling thickly, brush the Salmon filets with Teriyaki, place on the grill as far away as possible from the heat source and smoke for three minutes.  If using a barrel type smoker, place ice in the drip pan.  Remove the fish and refrigerate.

Add more charcoal to the grill so it will be ready when the butter sauce is made.

2)    Trim one inch off bottom of Asparagus and peel the bottom 1/3 with vegetable peeler.  Cook in 3 quarts salted boiling water at a rolling boil for 4 minutes.  Remove and place in ice water to stop cooking.

3)    Cut fresh Morel mushrooms in half lengthwise and soak in cold water.  Rinse thoroughly.  Sauté mushrooms in butter with shallots for 3-4 minutes.  Deglaze pan with Brandy and add fines herbs.  Season with salt and pepper.

4)    Cut Asparagus in one inch pieces, on the bias, and mix with warm Morels

Corn and Crawfish Butter

1 lb.     Cold Butter, cut in ½ inch pieces

½ cup  Diced Vidalia Onions

1 small Red Pepper, Roasted, Peeled and Cut in 1/4 inch dice

4 ears  Sweet Corn, cut off the Cob and Scraped

1 cup   Boiling Water

1 lb.     Louisiana Crawfish Tails

Corn and Crawfish Butter Method:

1)     Sweat and sauté the diced onion in 1 tablespoon of butter, covered on low to medium heat until soft, about 5 minutes.  Add the corn and continue cooking for an additional 3-4 minutes.

2)    Place the remaining butter in a blender with half the corn and onion mixture.

3)    Pour the cup of boiling water over the butter and corn mixture and blend (be careful – blending a hot mixture with the lid on tight will pop off the top – instead, cover with plastic wrap or a clean towel) on high until the sauce is emulsified.  Add the remaining corn, diced red pepper and the Crawfish Tails.  Reserve and keep very warm in a metal container in a warm water bath.

After the Salmon is smoked, spray each filet and the grill with Vegetable Oil and cook over medium high heat for about 3-4 minutes per side, depending on thickness.  Medium rare to medium is a good temperature for this fish.

While the Salmon is cooking, gently warm the Asparagus and Morel mixture.

Divide the Asparagus and Morels equally in the center of 4 large warm plates.

Ladle 3 ounces of the Crawfish Corn Sauce over the top and place the Salmon filets on the sauce.

Serve immediately.

Photo credit:  emkeller

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At GW Fins, we serve Crispy Soft Shell Crab with cashews and creamy brown butter. Since soft shell crabs are eaten shell and all, there is no better way to highlight the flavor and texture than frying. The cashews add nice crunch, and are a lovely compliment to the nuttiness of brown butter. For those unfamiliar with brown butter, it has a deep, rich flavor and is prepared at very high heat. You can watch Chef Tenney Flynn make creamy brown butter here.

Occasionally, we will serve soft shell crab in a dish that accentuates the flavors of the season, such as the Soft Shell Crab BLT served at a Louisiana Seafood blogger dinner last summer (shown here). Dressed up or on their own, soft shell crabs are a wonderful spring and summer treat!

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This year, Executive Chef Tenney Flynn‘s demonstration will be at the Cajun Cabin on Friday, April 27 from 1:30-2:45. Chef Tenney will be cooking oil-poached tuna-stuffed heirloom tomatoes with deviled eggs. Louisiana is the #2 tuna producer in the U.S. and this simple technique is a wonderful way to use this great local resource. Home cooks will learn a new way to prepare tuna and may never look at tuna salad the same way again!

Details on where to watch Chef Tenney Flynn:

New Orleans Jazz & Heritage Festival

Cajun Cabin

April 27, 2012 1:30-2:45

Our wahoo dish is perfect for anyone who enjoys sushi or rare fish. If you like tuna, you’ll like wahoo even more. Seared and rare wahoo provide two different textures and taste sensations. Wahoo is very mild, and the seared portion tastes like chicken. The wasabi crust provides nice flavor without providing heat. Our wahoo is served with the sweet soy butter also used on our #1 Yellowfin tuna, which has a rich, deep, slightly sweet flavor. The baby bok choy is a nice accompaniment to the wahoo and the rich sauce. The refreshing pickled ginger slaw accents the flavor of the wahoo. If you love tuna, try our Wasabi Crusted Wahoo!

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If you love sushi or rare fish, you will love this dish. Tuna is a rich, fat, and meaty fish. The tuna is seared rare, so there is a nice contrast between the two textures. The sauce is a very unique chef’s creation of a Japanese demi-glace. The base begins with caramelized soy sauce and brown sugar, creating a flavor that is rich, deep, toasty, and slightly sweet. The sticky rice and the light Asian vegetables are a perfect accompaniment to the fish and nicely offset the rich sauce. If you love fresh fish and great flavor, try our #1 Yellowfin tuna!

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French Quarter Festival is here! It’s time for our famous fish tacos, which we serve at the festival each year. We’ll be selling our fish tacos Thursday through Sunday in Woldenberg Riverfront Park, near the river (enter from Conti Street to find our booth). What’s so special about our fish tacos? These tacos feature fresh white corn tortillas, wood-grilled local sheepshead, chipotle slaw, and ancho tamarind salsa. Do you like it hot? Garnish your tacos with special hot sauce made by Chef de Cuisine Mike Nelson. This hot sauce was made with four types of chilies and has been mellowing for more than a month.

To celebrate our fish tacos, we’re holding a contest! We’ll be giving away one $75 gift certificate via random drawing. To enter, post an original photo of our fish tacos on our Facebook wall, or via Twitter and/or Instagram. All photos captions must include GW Fins (@gwfins on Twitter and Instagram) and the tagline #greatfishtacos. For each photo posted, you will receive one entry (for a maximum of 3 entries, 1 per platform). You may use the same photo all three places. By posting, you are certifying that the photo is your own, and may be shared by GW Fins. This contest will run Thursday, April 12 through Sunday, April 15. The winner will be selected at random and announced Monday, April 16.

To post a photo on our Facebook wall via your mobile phone, search for our page on Facebook mobile. Then, go to our wall and click “share photo.” Easy!

Rules

• Post an original photo to either the GW Fins Facebook page or via Twitter or Instagram. Photo captions must include “GW Fins” (or @gwfins on Twitter and Instagram) and #greatfishtacos.
• Participants will receive 1 entry per platform for a maximum of 3 total entries.
• Winner will be chosen via random drawing.
• Winner will be announced on April 16 via the GW Fins Facebook page. Notifications will also be made via Twitter and Instagram.
• Sorry, employees of GW Fins, vendors, and their relatives are not eligible to win.

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