NOLA Flavor Savor with Vessel NOLA Parts 1 & 2

October 20, 2016 | Updated: 6:12 a.m., October 20, 2016

Vessel NOLA

  • Address
    • 3835 Iberville St.
    • New Orleans, LA 70119
  • Phone
    • 504-603-2775
  • Email
    • info@vesselnola.com
  • Hours
    • Dinner Hours
      • Daily: 5:30pm - 10pm
    • Snack Hours
      • Sunday - Thursday: 4pm - 10pm
      • Friday & Saturday: 4pm - Midnight
    • Bar Hours
      • Daily: 4pm - til
  • Menu
  •  vesselnola.com

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Whole Milk Ricotta Cheese

NOLA Flavor Savor with Pelican Wharf Cajun Grill

Ingredients:

  • 1/2 gallon whole milk
  • 1Tb salt
  • 1tsp citric acid

Instructions:

Bring milk to low simmer.  Add salt and citric acid.  Remove from heat.  Let sit for twenty minutes.  Strain through cheese cloth.  Fold whey (leftover liquid) into curds to achieve desired consistency (as it cools, it will become more firm so add whey until slightly looser then desired).

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Charred Okra with Louisiana Cayenne Pan Sauce

Ingredients:

  • 1TB preferred cooking oil
  • 12-15 medium size okra
  • 1 Louisiana cayenne thinly sliced (can substitute with other peppers to change desired spice)
  • 1/4 cup julienne yellow onion
  • 1 oz white wine
  • 1 oz white wine vinegar
  • 1 oz butter

Instructions:

Add oil to medium hot pan and bring to smoke point.  Add okra (do not overcrowd) and let sit without stirring and without moving it until charred (approximately 1 1/2 minutes).  Add cayenne and onion.  Cook for 30 seconds.  Add wine and vinegar.  Reduce by 3/4ths.  Remove from heat and emulsify butter by moving pan and vigorously stirring.