Louisiana Estuary Cuisine

Front Cover 

Inside Front Cover 

Inside Back Cover 

Back Cover 

Pages 1-2 

From the Director 

Table of Contents 

Forward 

A Word from Chef LeBlanc 

Garden

Boiled New Potatoes with Shallot-Mustard and Paprika-Almond Dipping Sauces 

Corn & Zucchini Timbales 

Curried Black-Eyed Pea and Butternut Squash Soup 

Garlic and Saffron Soup 

Glazed Turnips with Granny Smith Apples, Walnuts, and Mint 

Grilled Eggplant, Goat Cheese, and Mint Bruschetta 

Grilled Fig, Bread and Arugula Salad 

 Green Bean, Roasted Pepper, and Pine Nut Proscuitto Wraps with Honey Mustard Dipping Sauce 

 Mirliton and Sweet Potato Pecan Rice Pilaf 

 Okra and Corn Stew with Shrimp and Polenta 

Oyster Mushroom, Leek and Fontina Quiche 

 Panzanella Salad 

 Papaya Scallion Salsa

Peach Ice Cream 

 Peach and Banana Egg Rolls 

Quick Greens with Merguezor Andouille Sausage and Cous-Cous 

 Roasted Red Bell Pepper and Fennel Salad with Chimichurri Dressing 

 Shrimp Stuffed Tomatoes 

Stuffed Zucchini Blossoms 

 Sweet Potato and Chipotle Chile Bisque with Queso Fresco 

 Thistle and Cucumber-Yogurt Raita 

 Watermelon, Cucumber, and Jicama Salsa 

White Bean and Chorizo Soup 

Sea

Bowfin (Choupic) Caviar with Potato, Carrot, and Scallion Pancakes and Creme Fraiche 

 Chickpea Beer Battered Shrimp 

Coconut-Curry Crabcakes 

 Crab and Goat Cheese "Beggar's Purse" with Tomato-Caper Chutney 

Crawfish Pad Thai 

 Crawfish Chiles Rellenos 

Roasted Whole Flounder with Spicy Tomato Sauce, Fennel, and Capers 

Fried Frog Legs with Garlic, Red Pepper, and Oregano 

Frog Legs, Fricasseed 

Fritto Misto di Frutta di Mare
"Mixed Fry of Fruits of the Sea" 

Lemonfish Ceviche 

 Sesame Crusted Oysters with Spicy Thai Dipping Sauce 

Oysters with Satsuma-Serrano Chile Citronette 

 Grilled Redfish with Orange-Basil Butter and Butternut Squash "Hash" 

Vietnamese Rice Noodle Bowl with Shrimp, Lemongrass, and Chiles 

Seared Red Snapper with Green Beans, Yellow Bell Peppers, Ginger, and Champagne-Pomegranate Beurre Blanc

Blue Cornmeal Crusted Soft Shell Crab with Saffron-Corn Coulis 

Brazil Nut Crusted Speckled Trout with Spaghetti Squash and Gingered Carrot Essence 

Stone Crab Claws with Romesco Sauce 

 Szechuan Stir-Fried Alligator 

 Five-Spice Crusted Tuna Steaks with Mango-Avocado Salsa 

 Olive Oil Packed Freash Tuna 

Seared Tuna Spring Rolls with Papaya-Scallion Salsa and Spicy Peanut Sauce 

Turtle Pot Pie 

Venetian Style Grilled Shrimp 

 Wahoo Sashimi with Tomato-Cucumber Salsa and Ponzu 

Earth

Chicken Braised in Oaxacan Yellow Mole 

Egyptian Grilled Chicken with Feta and Mint 

Tuscan-Style Fried Chicken 

 Wasabi-Soy Chicken Wings with Creamy Avocado Sauce 

 Jamaican Jerk Dove Kebabs with Jalapeno and Pineapple 

 Prosciutto-Wrapped Duck Breast with Orange-Balsamic Glaze 

 Roasted Goose with Fig and Chestnut Stuffing 

 Quail with Bacon and Lentil Stew 

Greek Stuffed Hamburgers 

 Veal Stew with Carrots, Artichokes, Asparagus, and Lemon 

Moroccan Lamb Tagine 

Barbequed Ribs 

 Slow-Cooked Achiote Pork 

Cacciatora-Style Nutria with Wild Mushrooms and Rosemary 

Pan-Roasted Rabbit with Walnuts, Olives, and Fresh Herbs 

Grilled Venison Filet Topped with Blue Cheese, Apples, and Walnuts 

 Venison, Apricot, and Pecan Sausage with Port Reduction and Parmagiano 

 Pastel de Cuatro Leches Cake with "Four Milks"