There are some great seafood and vegetarian options for those dining in New Orleans. You can enjoy modern Creole and southern cuisine at Annunciation, where Executive Chef Jacob Cureton is offering excellent meatless options from those looking to refrain from meat.
At Annunciation, located at 1016 Annunciation Street in New Orleans, you’ll find some sharable starters that include Crab Cakes with lemon cress; beets with pecans, goat cheese and orange. Large plates include Sweet Corn and Kale Risotto with jumbo lump crab and smoked tomato vinaigrette; Gulf Drum with sweet potatoes, sautéed kale and moutarde beurre blanc and Cureton’s signature Seared Yellowfin Tuna with Creole fried black rice, sweet potato hot sauce and his secret Steel sauce.
Executive Chef Jacob Cureton is sharing his recipe for Seared Gulf Tuna with Creole Fried Rice with us. This version of his recipe is easy-to-make home, the steps are simple, and the outcome will be amazing. Whether you serve this for your meatless Monday’s, fish Friday’s, or any other day of the week, you’ll be making your palate happy for sure!
SEARED GULF TUNA WITH CREOLE FRIED RICE by Executive Chef Jacob Cureton of Annunciation
(Yield 2 cups)
1 Cup Salt
½ Cup Brown Sugar
¼ Cup Paprika
1 ½ tsp. Cayenne
1 Tbsp. Dry Mustard
1 Tbsp. Whole Coriander
1 Tbsp. Whole Black Peppercorns
½ Tbsp. Curry Powder
Toast the whole spices, then grind and mix with all other ground spices, salt and sugar. Keep unused portion in a cool, dry place for future use.
CREOLE FRIED RICE
(Yield 2 ½ cups)
1 Cup Medium Grain Louisiana Rice
¼ Cup White Miso Paste
1 ¼ Cups Water
1 Tbsp. Scallions, greens cut thin/whites cut thick
1 Red Bell Pepper, diced small
1 Green Bell Pepper, diced small
1 Onion, diced small
1 Celery Rib, diced small
1 Garlic Clove, thinly sliced
1 Tbsp. Fermented Black Rice Vinegar
Quality Brand Soy Sauce, to taste (TT)
1 Tbsp. Quality Brand Sesame Oil
½ Tbsp. Butter
Mix the miso paste with the water in a rice maker. Rinse rice and add to the rice maker with half the butter and a third of the sesame oil. Cook rice and when it is done pour it onto a sheet pan and drizzle the rice with the fermented black rice vinegar and another third of sesame oil. Gently fluff the rice until most of the steam has escaped.
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