Recipes & Pairings
Deviled Eggs with Caviar
All ingredients to Taste
1.5 oz Cajun Caviar
6 large hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon mustard
1 ½ tablespoons sweet relish
⅛ teaspoon salt
Dash of pepper
Sriracha aioli sauce (recipe below)
Small cooked shrimp, chilled
Garnish with paprika
To make sriracha aioli: 1 cup mayonaise, 2 tablespoons sriracha hot sauce, 1 lime juiced. Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.
Directions: Cut eggs lengthwise in half. Remove yolks and mash with a fork. Stir in mayonnaise, mustard, salt, pepper and relish. Fill egg whites with yolk mixture, and top with paprika, shrimp and Cajun Caviar. Place drizzle of sriracha aioli underneath before serving. Serve fresh or cover and refrigerate for up to 24 hours.
Crawfish and Goat Cheese King Cake
with cream cheese pepper jelly, crab fat, sugar and Cajun Caviar
Chef Nathan Richard
Yields One 10” Cake
For the Dough:
1 (¼-ounce) package active dry yeast
¼ cup plus 2 tablespoons sugar, divided
¼ cup warm water (about 115°)
½ cup whole milk
½ teaspoon vanilla extract
2 each large eggs
1 each egg yolk
3 cups all-purpose flour
¾ teaspoon kosher salt
½ cup butter, softened
For the filling:
½ cup minced shallot
1⅓ cups goat cheese
2 tablespoons minced chives
2½ teaspoons salt, divided
12-ounce crawfish tails, drained
For the Glaze:
8 ounces cream cheese (soften)
2 ounces pepper jelly
2 tablespoons powder sugar
Top with: Cajun Caviar
For the filling: In a medium bowl, combine shallot, mascarpone, chives, and 2 teaspoons salt; gently fold in crawfish. Cover and refrigerate.
For the dough: In the bowl of a stand mixer fitted with a dough hook, combine yeast, 1⁄2 teaspoon sugar, and ¼ cup warm water; let stand until foamy, about 10 minutes. Add milk, vanilla, eggs, egg yolk, and remaining sugar. Beat at low speed until thoroughly combined, about 1 minute. Turn mixer off, and add flour and salt. Mix at medium speed until dough just comes together. Mix at high speed for 4 minutes. Add butter, and continue mixing until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from mixer. Cover with plastic wrap and let stand until doubled in size, 1 ½ to 2 hours. Punch down dough, and turn it out onto a well-floured surface. Using a floured rolling pin, roll the dough into an 18-inch square, about ¼-inch thick.
For the glaze: Mix well till smooth
To assemble: Place dollops of crawfish and spread by filling evenly, Drape outside edges over filling and continue rolling outside inward until filling is covered, widening inner hole as needed, until dough covers the seam. Transfer to a baking sheet lined with parchment paper; cover with plastic wrap and let stand for 1 hour. Preheat oven to 350°. Uncover cake, and bake until golden brown, about 30 minutes. Let cool completely.
5 oz of Cajun Caviar
Mini toast or blini
Chopped green onions
Chopped red onions
Crème fraîche (recipe below)
Chopped egg whites
Chopped egg yolks
To make crème fraîche: 1 cup heavy whipping cream and 2 tablespoons buttermilk in a non-metal container. Cover and let stand at room temperature for 24 hours, or until very thick. Stir well and refrigerate up to 10 days.
To assemble: Place caviar in serving bowl atop ice to keep cold. Surround with small bowls of green onion, red onion, egg whites, egg yolks, creme fraiche and mini toast. Serve and enjoy.
Vodka and Caviar Pairings
Moderately Priced: Crescent Vodka, Svedka Vodka, Sobieski Vodka
Mid Priced: Belvedere Vodka, Chopin Vodka, Christiana Vodka
High End: Snow Queen Vodka, Stolinaya Elit Vodka, Crystal Head Vodka
Serving Directions: Vodka should be chilled to 45 °F and served “neat”, or without ice or mixers. Serve with 1.5 oz of Cajun Caviar.
Champagne and Caviar Pairings
Moderately Priced: Korbel, Roederer Estate, Domaine Chandon
Mid Priced: Moët & Chandon, Taittinger, Louis Roederer
High End: Verve Cliquot, Ruinart, Pol Roger
Serving Directions: Champagne should be chilled to 40 - 45 °F. Serve with 1.5 oz of Cajun Caviar.