Coastal Cooking

Jackson's Restaurant - Irv Miller

RIB EYE STEAK WITH FRIED GREEN TOMATOES AND LUMP CRAB WITH ANDOUILLE CREAM AND MUSTROOM SHALLOT PAN SAUCE

Lightly oil the rib eye steak and then season with salt and pepper. Grill over medium-high gas heat until tomatoes are cross-marked and just tender and the rib eye is cooked to desired doneness

Cornmeal Tempura Batter:
In a large mixing bowl, combine ingredients and blend until smooth batter. Dip sliced tomatoes into batter and coat well, letting excess batter drip off. Place in a 350 degree vegetable oil and deep fry until golden brown, approximately 3 minutes. Remove and drain onto paper towels.

Andouille cream and lump crab:
Chop andouille sausage fine or place in food processor. Pour cream into a heavy bottom saucepan, add sausage and place over medium-high gas heat. Whisk occasionally and reduce until thick about 15 minutes. Season with salt and pepper. Add lump crab just before serving.

Mushroom and Shallot Pan Sauce:
Preheat a medium-sized skillet over gas heat and add the butter, sliced mushrooms and shallots, and then sauté 2 minutes. Add the garlic, and deglaze with the Cognac, away from direct flames. Place skillet back on burner and then add the demi-glace and bring to a boil. Reduce to a gentle simmer. Let reduce a few minutes, or until slightly thickened. Season with salt and pepper.

To serve, spoon mushroom and shallot sauce on bottom of plate. Place steak on sauce and pour andouille cream and lump crab over steak. Add fried green tomatoes to sides of plate. Serves 2



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