Welcome to the Big Easy BMO Employees!
Pretend you are on the streets of New Orleans with a Hurricane in your hand, dancing with the second line!
Chef Joey will take us through each item as we explore the world of Creole, a cuisine he is very familiar with as he is from New Orleans.
Download all the information you’ll need for the class including the pre-class prep list included in the agenda and the recipes. It is ideal that you print those out. Pre-prep is key as we have an amazing couple of items but it does depend on how much is done before hand. Plan for about 30-45 mins of prep.
ZOOM LINK HERE: Meeting ID: 833 6415 7717 Passcode: 802293
So jump on the zoom call anytime after 12:15 MST to get yourself all set up and we’ll pour our drinks and get cookin’ at 12:30pm MST
Le Bon Temps Roule!
If sharing photos please tag joinchefjoey and BMOcanada on FB & IG!
Baked Jambalaya
Like so many great things, jambalaya started with a problem. The problem? There was no saffron in south Louisiana in the 1700s, which meant Spanish colonists were unable to make their beloved paella so it morphed using ingredients available locally.
Louisiana’s famous sausages likely wouldn’t exist if not for German immigrants who brought their Old World sausage-making skills to Cajun country.
The adapted mirepoix came from the French, and Native Americans likely kicked in the cayenne pepper.
Key Lime Pie w/ Graham Cracker Roasted Almond Crust
William Curry (1821-1896), a ship salvager and Florida’s first self-made millionaire (commonly referred to as rich Bill), had a cook that was simply know as Aunt Sally. It was Aunt Sally who created the pie in the late 1800s. Some historians think that Aunt Sally didn’t create the Key Lime Pie, but probably perfected a delicacy that was the creation of area fishermen.
Another theory is that Aunt Sally already knew how to make a lemon ice box pie which also uses sweetened, condensed milk and egg yolks. But instead of lemons, she used the readily available local key limes.
It’s Hurricane Season!
You’ve got some amazing wine paired for the class, but If you want to kick off the class with a cocktail, you can make a Hurricane. A cocktail often sipped strolling along Bourbon Street.
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml light rum
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml dark rum
3 Tablespoons fresh lime juice
3 Tablespoons fresh orange juice
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml passion fruit juice
3/4 Tablespoons simple syrup*
3/4 Tablespoons Grenadine syrup
Orange slice and cherry for garnish optional
Instructions
Combine all ingredients except for orange slice and cherry in a pitcher. Stir to combine. Pour through wire mesh strainer into glass filled with crushed ice.
If desired, garnish with orange slice and cherry.
You can make your own simple syrup by combining equal parts of water and granulated sugar in a small saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved. Cool completely.
Wine Pairing
Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is also a rep. for Pacific Wine and Spirits.
“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”
She has reviewed the exclusive menu you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Pierre Sparr Pinot Grigio - 373332
Aromas of fruit, apricots, peach. In the mouth as well softly and minerally with a delicate sweetness-acid-relation, a fancy minerality and a firm racy body (just like Chef Joey)!
Vina Real Crianza - 714335
This wine shows shades of medium to deep shiny cherry colour with a purple background. On the nose, intense aromas of ripe fruits (blackberries, blackcurrants) stand out, complemented with subtle hints of oak. Structure and roundness dominate the palate with a good integration of fruitiness and oakiness. The aftertaste is marked by very well balanced tannins and persistent spicy, toasty and balsamic aromas. A long stay in the bottle is the finished touch to this Rioja Alavesa wine's character.
Dessert Pairing
Taylor Fladgate 10 yr Tawny - 121749
An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.
Pricing/Delivery:
We have special pricing and delivery ($10) from Northmount Liquor (Calgary) if you would like to order it for delivery before class. Use the order form below. Or give them a call directly (403 220-0208) and tell them Chef Joey sent ya!
Your Lagniappe Recipe
NOLA Style Cornbread
Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “a little extra.” We won’t be covering this in class but you can make this the night before to add to your meal. We wanted you to have a little sumpin’ sumpin’ extra.