Nina compton series#

LIFE IS BEAUTIFUL DEBUTS DAILY SET TIMES FOR 2022 MUSIC AND ARTS FESTIVALĪnguilla’s favorite beachside hideaway, Malliouhana, Auberge Resorts Collection, is set to partner with the highly acclaimed, James Beard award-winning restaurateur and chef Nina Compton, as part of Flavors of Malliouhana, the resort’s newly curated series of collaborations with world-renowned chefs that celebrates the island’s rich gastronomic traditions. HOTEL EMMA AT PEARL WELCOMES EXECUTIVE CHEF JORGE LUIS HERNÁNDEZ AND UNVEILS A DYNAMIC NEW MENU AT ITS SIGNATURE RESTAURANT, SUPPER PLANT-BASED QSR CONCEPT HART HOUSE OPENS FIRST BRICK AND MORTAR LOCATION IN LOS ANGELES Thai Union and Chicken of the Sea Frozen Foods Announce an Alliance with Plant-Based Seafood Company, The ISH™ Food Company IRON CHEF JOSE GARCES REINVENTS GARCES TRADING COMPANY WITH FIRST NEW CAFE AND MARKETPLACE LOCATION COMING CIRA CENTRE OMNI LA MANSIÓN DEL RIO AND MOKARA HOTEL & SPA REVITALIZE SAN ANTONIO RIVERWALK WITH FOUR BROTHERS DEBUT Acquires Wisconsin-Based Cheese Plant Mill Creek CheeseĮpic Wings Opens First Florida Location in Clearwater, FL “This gives you the best of each.Vegan Fried Chick*n Brand VFC To Bring Bold New Flavor To Expo East & Plant Based World Expo 2022 Both traditions are packed with flavor, she says, but in different ways. The coconut milk, habanero, and ginger are time-honored Caribbean flavors, while using Gulf shrimp and tossing the sauce with spaghetti give it a New Orleans Creole vibe. She sees her version of Rundown as a perfect bridge between the Creole cooking of her two homes. “The sense of appreciation for seafood here is huge, so you really want to showcase that,” Compton says. But as in New Orleans, the fish or shellfish should be absolutely fresh.

Snapper, salmon, or even chunks of lump crab or lobster would work as well (add a little fish stock to the coconut milk in place of the shrimp shells). Other seafood can get the Rundown treatment, too. The sauce should be thick but still liquid enough to coat pasta. A slow, low simmer is key once everything is in the pot. Headless work fine, but if you can find some with the heads still on, the sauce will be that much shrimpier. Start with a couple of pounds of unpeeled fresh Gulf shrimp. “It’s a fun sauce, and I just love the playful name.” “It’s kind of like a sauce américaine but using Caribbean flavors,” she says.

Dumplings or boiled root vegetables are traditional, but she likes to eat it with a flaky flatbread like roti or, as she does at her restaurant, tossed with spaghetti. The result is a sauce that is at once creamy and spicy, with a subtle brightness that elevates the shrimp and whatever starch you might want to scoop it up with. Lucia, takes the base of the Jamaican recipe but swaps shrimp for mackerel and adds in aromatics like ginger and lemongrass. In her kitchen at Compère Lapin, her New Orleans restaurant that shot her to national fame, she likes to take Gulf shrimp on an equally saucy journey, one that reflects her Caribbean roots, in a preparation called Rundown.Īlthough versions are made throughout the Caribbean islands and in many other countries with a Caribbean coastline, the original began in Jamaica, where salted mackerel or other fish is simmered in spices, tomato, and coconut milk until the sauce is almost as thick as custard and the fish falls apart or, in some interpretations, is “run down.” Older Jamaicans might call it Dip and Fall Back, because diners dip in something starchy like a dumpling or a boiled green banana and then tip their heads back to make sure the bite goes in without drips.Ĭompton, who was raised in St. “They serve it with those little rosemary biscuits.

(She’s a particular fan of the version at Emeril’s. Nina Compton is an unabashed superfan of barbecue shrimp, that stalwart of New Orleans menus that drenches good Gulf shrimp in a hot bath of butter, lemon, and Worcestershire sauce heavy with garlic and black pepper.

Nina compton