We went behind the scenes at Commander’s Palace to get this exclusive recipe from Executive Chef Tory McPhail. The cherished New Orleans restaurant is known for it’s “Haute Creole” cuisine — a fresh and daring take on classic Louisiana food. This bold dish combines spicy steak and pickled vegetables with crispy sweet potato chips for a unique and savory entree. Read the full story on our visit to Commander’s Palace here.

photographed by buff strickland

Creole Tostada

Serves 1

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.

1 comment
  1. 1
    Karen | June 29, 2019 at 1:21 pm

    Calories/serving?

    Reply
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