Joe H Posted October 19, 2012 Share Posted October 19, 2012 I can't speak to whether they have named a new chef, but Bob and I ate there last week using our Living Social coupon and had a very nice meal. If nothing was exceptional or groundbreaking, neither were there any misses. My roasted sugar pie pumpkin salad (baby greens with diced pumpkin, cranberries, pumpkin seeds, and a (very mild/light) pumpkin vinaigrette was delicious and a substantial portion, and Bob liked his pan-fried Rappahannock oysters. My red drum with jambalaya was fine (though I make a better jambalaya); Bob's stuffed cabbage struck me as better looking than it tasted, but he enjoyed it. Best of all were our cocktails--Bob's a peach old-fashioned; I forget what mine was except that I really liked the taste and scent of its fresh thyme. With the coupon, it was decently priced--without it, I might have left a bit disappointed in the overall value (but not the food), to be honest. STEPHAN PYLES' GULF COAST JAMBALAYA 1/4 cup olive oil 3/4 cup chopped tasso or other smoked ham 2/3 cup chopped andouille sausage 2 cups finely chopped onion 6 scallions, chopped 6 cloves garlic, minced 1 large green bell pepper, seeded and finely chopped 1 large red bell pepper, seeded and finely chopped 6 stalks celery, finely chopped 8 ripe tomatoes, blanched, peeled, seeded, and chopped (about 2 pounds) 1 tablespoon chopped oregano 2 teaspoons chopped basil 1 tablespoon chopped cilantro 1 teaspoon chopped thyme 3 bay leaves 1 teaspoon ground cumin 2 teaspoons cayenne powder 3 cups fish stock or chicken stock 3 cups uncooked rice 24 medium raw shrimp, peeled and deveined 24 fresh Gulf oysters, about 1 pound shucked, with their liquor 8 ounces fresh Gulf Coast crabmeat, shell and cartilage removed Salt to taste Preheat oven to 350 F. In large cast-iron skillet, heat olive oil until lightly smoking, add tasso and andouille, and sauté over medium heat until crisp, 6 to 8 minutes. Add onion, scallions, garlic, bell peppers and celery, and sauté for 5 minutes more. Add tomatoes and seasonings, stir thoroughly, and cook for 5 minutes. Stir in stock and bring to boil. Add rice, stir well, and remove from heat. Cover with foil, and bake in oven until rice is just tender, about 15 minutes. Stir in shrimp, oysters, and crabmeat. Cover and bake for 15 minutes more. Remove bay leaves, taste, and adjust seasoning with salt. Serve immediately. Makes 6 servings. SOURCE: Stephan Pyles I am obsessed with jambalaya. Serious. The above is the best recipe I have found and made. Please post yours. Link to comment Share on other sites More sharing options...
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!Register a new account
Already have an account? Sign in here.Sign In Now