To New Orleanians, the War of 1812 is synonymous with the Battle of New Orleans, but that battle didn't actually happen until January 1815, at the end of the 3 year war, and sometimes we forget that our national anthem, the "Star Spangled Banner," also came out of that war.
The 200th anniversary of the Battle if New Orleans is coming up this year, and a special event to honor the war is taking place. Joining the Eyewitness Morning News, in Frank’s Kitchen, to talk more about the event, is Chef John Folse, along with Hillary Scott, a student at the Chef John Folse Culinary Institute, and Amanda Johnson of Chef John Folse and Company.
The inaugural Dinner of the Century celebrates the 200th anniversary of the poem "Defense of Fort McHenry," by Francis Scott Key, which later became the "Star Spangled Banner," the National Anthem. The dinner takes place Sunday, March 23, at 6:00 p.m., in the grand ballroom of the Royal Sonesta Hotel. For more information, or to order tickets, call the Chef John Folse Culinary Institute at (985) 449-7114.
Shrimp Malarcher Recipe- Chef John Folse
Prep Time: 45 Minutes
Yields: 6 Servings
Comment: This dish was named in honor of the famous Malarcher sugar planters of the Louisiana River Road. The sugar cane plantation was located west of New Orleans in Convent, Louisiana.
- 3 dozen (21–25 count) shrimp, peeled and deveined
- ¼ pound butter
- 1 tbsp minced garlic
- ¼ cup sliced green onions
- ¼ cup sliced mushrooms
- ¼ cup diced red bell pepper
- ¼ cup diced yellow bell pepper
- ¼ cup diced green bell pepper
- 2 tbsps flour
- 1 ounce dry white wine
- 2½ cups hot shellfish or chicken stock
- 1 tsp lemon juice
- 1 tsp chopped parsley
- salt and cracked black pepper to taste
In a heavy-bottomed sauté pan, melt butter over medium heat. Sauté garlic, green onions and mushrooms 2 minutes or until mushrooms are slightly wilted. Stir in all bell peppers and cook 1 additional minute. Add shrimp and stir-fry 2 minutes or until they begin to turn pink and curl. Whisk in flour and blend until a white roux is achieved. Deglaze with wine and add hot stock, whisking well into seasoning mixture. Add lemon juice and parsley then season to taste using salt and pepper. Cook until sauce is thickened and shrimp are perfectly done. Use additional chicken stock if the sauce becomes too thick. Serve in an au gratin dish or heated chafing dish with garlic croutons.