Sunday, September 27, 2015

Eggplant Beauvoir

Eggplant Beauvoir

This is 2 pieces of Eggplant breaded and deep fried. Topped with homemade Marinara sauce (See recipe on previous post), sauteed Colossal Crab, Provolone Cheese and Bearnaise Sauce. This dish has been served along the Gulf Coast of Mississippi in one form or another for the last 40 years. The restaurant that was famous for it was The White Pillars, in Biloxi. The owners had such great success with this dish as Eggplant Josephine, that they had the name and recipe trademarked!  I had the opportunity to work there for a year before the restaurant closed it's doors in the late 1980's. Their chef at the time was J.B.Holstien, he was a graduate of the Delgado Community College 3 year culinary apprenticeship program. I have him to thank, for his introduction to formal culinary training through the American Culinary Federation's Culinary Apprenticeship Program. Back to the FOOD!!! J.B. and I worked at another restaurant in the Pass Christian, Mississippi area named the Blue Rose, here we served this dish - Eggplant Beauvoir!!!!

Check out the recipe for Bearnaise:

 Sauce BĂ©arnaise

24 Each Egg Yolks
BĂ©arnaise Reduction – (¼oz black peppercorns, 5 tarragon stems, 2 tbs chopped shallots, 1 cup white wine, Juice of 2 lemons, ¼ cup white vinegar – Reduce until almost dry - 1/4 cup)
Juice of 3 lemons
12 tbs. White Wine
1/8th tsp. Cayenne Pepper
1 tsp Tabasco Sauce
½ tsp. Worcestershire Sauce

4 lbs. Butter – Clarified
Pinch of Kosher Salt
2 Tbs Fresh Chopped Tarragon

Mix yolks, lemon juice, white wine, strained tarragon reduction, and cayenne pepper, Tabasco, and Worcestershire sauce in a stainless steel mixing bowl. Cook over a double boiler whisking constantly until the mixture is cooked to the finished consistency of hollandaise. Whisk in clarified butter to form an emulsion; add butter in a thin stream until all butter is incorporated, season to taste with pinch of salt, and hold for service.

We make this sauce twice a day - everyday!!! Sometimes 3 times a day, depending on business. My man David Barnett is a Master!!!! His sauce is awesome, like eating liquid velvet!!!! I am serious he has MAD skills! I told him when he asked to learn to make this sauce, that this recipe may not be the best, most accurate in the world, but that if he would learn the procedure, the look, the feel of this sauce, that he could walk into any kitchen in the world and put out a sauce he would be proud to serve to any chef. It may not be that chef's recipe or his exact flavor profile, but, that sauce will stand on it's own!!!!