Chef Gisele Perez Whips Up Light And Easy Summer Meals From The Gulf Coast

Los Angeles, CA - - What visitor to New Orleans would leave without having tried a seafood dish like a gumbo or remoulade, or any number of innovative seafood dishes prepared every night by the city's growing number of creative restaurants? Situated on the Gulf Coast, seafood has always played a major role in New Orleans cuisine. Chef Gisele Perez, a New Orleans native who loves to showcase the delicacies of her home town, shares two of her favorite warm weather salads that bring together the best of New Orleans food.

Both recipes feature a key ingredient found in many New Orleans dishes: Ravigote, a traditional sauce born from the classic mother sauce, mayonnaise. From the French word Ravigoter, meaning to refresh or reinvigorate, this easy-to-make, piquant sauce is perfect for cool summer meals and pairs well with any type of seafood salad.

"I love using Ravigote in many of my recipes," Chef Gisele explains. "A fusion, both in composition and flavor, this French-Creole sauce is traditionally used with cold seafood, particularly crab and shrimp. The tartness comes from the combination of ingredients such as capers, scallions, onion, and basil."

During the dog days of summer, Chef Gisele suggests these delectable light seafood salads that will keep home cooks out of a hot kitchen and dreaming about the Gulf Coast.

Crabmeat Ravigote Stuffed Tomatoes
Makes 4 servings
Last summer I was in New Orleans for the New Orleans Wine and Food Experience just before the start of the Creole Tomato Festival. Seeing all the signs about those luscious Creole Tomatoes turned my thoughts to stuffing the Louisiana beauties, so I created this recipe. I hope you'll give this great Louisiana light luncheon dish a try, as we hit our peak tomato season.

1 pound lump crabmeat
1/2 cup of Sauce Ravigote (recipe follows)
4 medium to large ripe beefy tomatoes*

1. Drain excess water from the crabmeat, and pick through it for bits of shell.
2. Add the Sauce Ravigote to the crabmeat, mixing gently with a wooden spoon or rubber spatula, so as not to break the lumps.
3. Using a sharp steak knife, cut out the center of the tomatoes starting at the core and working out in a concentric circle. Reserve the tomato meat for sauces or salsas. Salt the inside of the tomatoes lightly, then fill with the dressed crabmeat.
4. Garnish with additional minced parsley and/or basil chiffonade.

* For a finer presentation, you may peel the tomatoes first, by blanching them briefly in boiling water, then immediately cooling them in an ice water bath. The skins will then peel off easily.

Shrimp and Tortellini Salad with Sauce Ravigote
Makes 6 servings

This recipe is versatile. You can mix in whatever vegetables you have on hand - artichoke hearts and slow oven roasted cherry tomatoes would be excellent!

1 pound cheese tortellini, cooked and cooled slightly
1/2 pound cooked shrimp, split in half
1 small bunch asparagus (@8-9 spears), roasted and cut into 1/2 inch pieces
1/2 large red or yellow bell pepper, roasted, peeled and cut into 1/2 inch dice
1/2 cup Ravigote Sauce
Parsley, basil and or chives to garnish, snipped

Combine together the tortellini, shrimp, asparagus and roasted pepper in a large bowl. Gently mix in the Ravigote. Garnish with snipped herbs.

Sauce Ravigote

There are many variations of this sauce but this is my favorite version.

1 egg
Juice of 1/2 a lemon
1/2 cup Creole mustard
2 cups vegetable oil
1 teaspoon prepared horseradish
1/2 teaspoon hot sauce
2 tablespoons capers
4 scallions, chopped
Chiffonade of 2-3 large basil leaves
1 tablespoon parsley, chopped
A healthy pinch of freshly ground white pepper

1. Add the egg to the bowl of a foo

Contact 

Trina Kaye
The Trina Kaye Organization
310-915-0970 / TrinaKaye@tkopr.com
www.TrinaKaye.com