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OxBow Restaurant Recipes

May 12, 2009

I spent Mother’s Day pretty much like I have the past several years.  My daughter and her father treated me to a wonderful lunch at The OxBow Restaurant here in St. Francisville.  People drive for miles to come eat at The OxBow and their cookbook is one of my favorites.  Although they have quite an extensive menu with not only what is known around here as “Creole” cuisine, but also Italian and Asian-influenced dishes, I ended up ordering two of my favorite dishes that I never seem to tire of:  Shrimp Remoulade and Crabmeat au Gratin.  Recipes for both dishes are in their cookbook and I have made them both often with great results, so I thought I’d share:

Remoulade Sauce for Crabmeat or Shrimp

Ingredients: 1 Cup Mayonaise, 1/2 Cup Ketchup, 1/2 Cup chopped green onions, 1 Cup minced celery, 1 Cup finely chopped onions, 1/2 Cup finely chopped bell pepper, 1/2 Cup horseradish, 2 Tablespoons fresh lemon juice, 2 Tablespoons worchestershire sauce, 1/4 Cup red wine vinegar, 1 Tablespoon minced garlic, 1 Tablespoon Tabasco or other hot sauce, 1/2 teaspoon salt & 1/4 teaspoon red pepper.  Procedure: Mix all ingredients in food processor until blended & chill overnight before using on cooked boiled Shrimp or lump Crabmeat.  Garnish with chopped tomatoes on lettuce. Makes about 1 quart and keeps a long time.

Lump Crabmeat Au Gratin

Ingredients: 1 stick butter, 1 Cup finely chopped onions, 3/4 Cup finely chopped celery, 1 Tablespoon minced garlic, 1/4 cup minced red bell pepper, 1 jalapeno seeded & minced, 1 teaspoon salt, 1/4 teaspoon red pepper, 1/4 teaspoon white pepper, 1/2 Cup flour, 1 Cup evaporated milk, 3/4 Cups heavy cream, 3 egg yolks, 1/2 Cup shredded swiss cheese, 1/4 Cup grated Romano cheese, 1 pound fresh lump crabmeat, 1/3 Cup Japanese bread crumbs moistened and blended with 2 Tablespoons melted butter, 2 Tablespoons chopped flat Italian parsley.  Procedure: In a 4 quart sauce pan, melt the butter and add the onions, celery, garlic, red bell pepper and jalapenos & saute’ until very tender without browning. Add salt, red and white peppers. Blend well and add flour. Cook 1 minute and then add milk and heavy cream. Whisk well and bring to simmer without scorching. Off the heat & add cheeses, stirring until melted. Add the egg yolks. Stir. Fold in lump crabmeat. Fill a casserole dish or individual ramekins & top with the bread crumb topping. Bake for 15-20 minutes until hot. Sprinkle with parsley & serve. One year for Christmas Eve dinner I made & served it with crackers as an appetizer.

Bon appetit!

P.S. The OxBox does not have a website, but if you’re in the area you can call them at 225-635-6276 for reservations. Not only do they have great food, but Mathew is there to greet & make sure your dining experience is delightful!

matthew

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