Commander’s Palace Creole Tostada

Tostada

Ingredients

1 cup all purpose flour
1 cup masa flour
1 cup warm water
1 cup bacon fat or shortening

Instructions

Blend ingredients & portion into 2 oz. balls. Press in tortilla press or between 2 flat pans to just under 1/4”. Grill, turning once, aprox. 1 – 1 ½ minutes each side.

Red Bean Puree

Ingredients

1 cup red beans
6 cups chicken stock
salt
fresh ground pepper

Instructions

Soak 1 cup red beans overnight. Cook beans in 6 cups of chicken stock until tender. Season with salt & pepper and puree until smooth.

Marinated Beef

Ingredients

8 oz. sirloin steak
8 oz. of tequila
8 oz. fresh squeezed lime juice
creole seasoning
1/2 cup fresh cilantro

8 oz. of 1” cubed sirloin marinated with 8 oz tequila, 8 oz lime juice, creole seasoning to taste, and fresh cilantro for 1 hour in refridgerator. Grill on perforated pan for about 5 minutes until beef is med rare.

Instructions

Cut the steak into 1" cubes. Marinate the cubes in the tequila, lime juice, creole seasoning, and cilantro for 1 hour in the refrigerator. Grill on perforated pan for about 5 minutes until beef is medium rare.

Hot Sauce Crema

Ingredients

sour cream
hot sauce
fresh lime juice
salt
fresh ground pepper

Instructions

Mix all of the ingredients together in a small bowl to create the hot sauce crema.

Corn chow-chow

Ingredients

diced red pepper
diced pickled okra
fresh shucked corn
diced red onion
creole mustard
sugarcane vinegar
salt
fresh ground pepper

Instructions

Combine ingredients into large mixing bowl.

Sweet Potato Chips

Ingredients

1 sweet potato

Instructions

Remove skin from sweet potato and discard. Continue to peel flesh of potato to create ribbons. Deep fry at 290 degrees for approx. 1 ½ minutes or until crispy.

Plating

Ingredients

Tostada
Red Bean Puree
Marinated Beef
Hot Sauce Crema
Corn Chow-Chow
Sweet Potato Chips
Fresh Arugula
Diced Avacado

Instructions

On round plate, place grilled tostada, then spread spoonful of red bean puree onto tostada and add grilled beef.

In mixing bowl, combine fresh arugula, diced avocado, pickled vegetables of your choice and corn chow-chow with salsa verde. Place on top of grilled beef and drizzle dish with hot sauce crema and top with sweet potato chips.