Here is a recipe from the restaurant of the other Top Chef comeptitor, Executive Chef Michael Sichel of Galatoire’s. This recipe is named after Yvonne Galatoire Wynne, the Grandaughter of founder Jean Justin Galatoire. Yvonne served as front cashier and then later as president of the restaurant. The recipe could be used as a garnish for fish, meats, or poultry or it can be enjoyed on it’s own as below. You can substitute Crawfish for the Crabmeat.
6 fresh Artichokes
Juice of 1 Lemon
1 recipe Meuniere Butter (see below)
1 pound Button Mushrooms, sliced
1 bunch Scallions (white and green parts), chopped
1 pound Jumbo Lump Crabmeat, cleaned
Lemon Quarters, for garnish (optional)
In a large pot, submerge the artichokes in water, add the lemon juice, and boil for approximately 30 minutes until the stems are tender. Allow the artichokes to cool and peel all of the exterior leaves from the artichoke hearts. Using a spoon or your thumb, remove and discard the chokes, leaving only the bottoms. Cut the bottoms into slices. Set aside.
In a large skillet over medium heat, heat the meuniere butter. Add the mushrooms, artichokes, and scallions and saute. Gently fold in the crabmeat and continue to saute until the crabmeat and continue to saute until the crabmeat is heated throuh. Remove from the heat. Garnish with lemon quarters, if desired. Serve at once.
For Crawfish Yvonne, simply substitute 2 pounds of peeled fresh crawfish tails for the crabmeat.
1 pound Salted Butter
1 tablespoon Fresh Lemon Juice
1 tablespoon Red Wine Vinegar
In a meduim saucepan over medium heat, melt the butter, whisking constantly. for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color. Remove the pan from the heat and continue to whish slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.
Makes 2 cups.