Pastry weds seafood – to locals’ delight

In a nod to fellow cooks, Chef Jamie P. Pitre, of “That Place Seafood and More” in Thibodaux, celebrates “foodies.”

His restaurant’s daily dinner specials often feature recipes showcasing guest chefs – pros and locals with a knack for cooking.

“We invite home chefs to share their secrets and experiences,” Pitre said. “Along with every chef’s favorite dish comes a great store. … I love ’em. That’s what makes the dish more unique than the flavors themseves.”

The specials are available via the Worldwide Web – www.thatplaceseafood.com – or on Pitre’s Facebook page.

Pitre’s love for the art of cooking was learned at his grandmother’s side when he was 9. He honed his skills in Delgado Community College’s culinary degree program and, later, as catering manager at the University of New Orleans and Nicholls State University.

The Thibodaux chef credits time spent as a line cook, assistant pastry chef and catering manager for the unique marriage between various pastry techniques and That Place’s interesting and delicious menu selections. For instance, the popular Cajun Trinity – three beignets filled with seafood, then fried and covered with sauce – is a food fan’s delight.

Pitre boasts serving “the best fried shrimp in town.” A chef who likes his own cooking often indicates a definable, original style. And Pitre definitely fits that category … cooking for the masses and local foodies alike.

Fire Roasted Pecans

Ingredients:

3 cups pecan pieces

1/2 cup brown sugar

1/2 tsp. “That Spice” (Chef JP’s Cajun seasoning)

1 Tbsp. sesame oil

1 Tbsp. water

Directions:

Toss all ingredients until sugar is melted. Place on a parchment lined sheet pan and bake at 300 degrees for 20 minutes. Stir. Bake for additional 5 minutes.

Remove from oven and allow to cool. Crumble and keep in closed container.

Tamari-Lime Vinaigrette

Ingredients:

6 ozs. tamari soy sauce

Juice of 3 limes

1/2 cup brown sugar

1 Tbsp. yellow mustard

2 Tbsp. minced garlic

1/2 tsp. “That Spice” (Chef JP’s Cajun seasoning)

1 Tbsp. chopped parsley

1/4 cup lemon juice

2 cups oil

Directions:

Place all ingredients except for oil in bowl of food processor. Blend on high for 20 seconds then start to slowly pour in oil until fully incorporated.

Add salt and pepper to taste.

Store in glass bottle or jar up to one week in refrigerator.

Creole Cream Cheese

Ingredients:

2 gallons skim milk

? quart buttermilk

? rennet tablet

Half & Half optional

Directions:

Combine skim milk, buttermilk, and the ? rennet tablet in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 85 degrees, stirring constantly and hold for five minutes. Remove from heat, cover tightly and allow to sit 3-4 hours. Drain off the whey (liquid remaining after the curds are formed) discarding this liquid. Pack the solids in 8-ounce portions topping with equal parts of half and half. Chill. Keep no longer than 7 days.

Chef JP’s Gumbo at Home

Ingredients:

2 tblsp. oil

3 cups diced trinity (onion, bellpepper, celery equal portions)

2 lbs browned sliced sausage

2 lbs baked chicken meat ( sha, jus’ bake da whole chicken din you pull ’em apart)

2 gallons chicken stock

2 tblsp cup chopped garlic

2 bay leaves

1 cup med/dark roux

1 Tblsp poultry seasoning (mais don’t tell no one but dat’s da secret ingredient!)

Directions:

In large stock pot sauté trinity in oil just until translucent. Add sausage and brown. Add chicken and stir until heated. Add stock and all remaining seasonings. Bring to boil then let simmer for 30 minutes.

Always check consistency after adding roux. Gumbo should look thickened but not thick or watery.

Pontchartrain Sauce (for fish or chicken)

Ingredients:

1/2 cup light white wine

1 pound 90/110 peeled and deveined shrimp

1/4 pound special blue crab meat

1/2 pound sliced button mushrooms

1 tablespoon lemon juice

1 julienned red pepper

1 julienned green bell pepper

1 medium yellow onion sliced

1/2 cup chopped green onion

1/4 cup curly fresh parsley, finely chopped

1 tsp minced fresh garlic

1/4 pound unsalted butter

1/2 teaspoon “That Spice” (Chef JP’s Cajun seasoning)

Salt and pepper to taste

Directions:

Over medium heat in a deep sauce pot, sauté mushrooms in butter just until the start to brown. Add lemon juice and cook for 1 minute. Add Shrimp and cook just until they turn pink. Add all remaining ingredients and allow to simmer until onions are translucent. Adjust seasoning to taste.

Winter White Chocolate Frozen Mousse

Ingredients:

8 ozs. white chocolate chips

6 egg yolks

1/4 cup melted unsalted butter

2 cups heavy whipping cream

1 Tbsp. Grand Marnier liquor

Directions:

Have 6 to 8 soup or coffee cups (straight sides preferred) chilled in refrigerator.

Over a double boiler, gently melt white chocolate, set aside. Whisk butter into chocolate until well blended. Add butter/chocolate mixture to egg yolks and whisk until smooth.

Separately, whip heavy cream until soft peaks form. Fold whipped cream into chocolate mixture using rubber spatula.

Spoon or pipe (with pastry bag) mousse into each cup.

Freeze mousse in cups for at least 4 hours.

These can be served in cups or removed with a warmed paring knife inserted around the mousse to separate it from the cup.

Serve with a simple shortbread cookie and fresh fruit for garnish.

Chef Jamie Pitre, who owns Thibodaux’s That Place Seafood and More with his wife Alena, readies a pastry for stuffing.