Recipes & Pairings

GRILLED PEACH AND RICOTTA TOAST with Cajun Caviar

This toast is the perfect example of how versatile Cajun Caviar can be.

  • lemon

  • ricotta

  • peaches

  • thinly sliced grainy bread

  • salt

  • Cajun Caviar


    Grill or roast sliced peaches until just browning. Toast bread slices as desired. Spread ricotta over toast and arrange peaches over top, add caviar dollops generously and grate lemon zest.

SHRIMP FRITTERS with Cajun Caviar

  • 1 lb peeled deveined shrimp divided in half

  • 1 large onion finely diced

  • 1 bell pepper finely diced

  • 1/2 cup fine chopped cellery

  • 1/4 cup chopped parsley

  • 4 finely diced garlic cloves

  • Lemon zest

  • 1 cup fish fry

  • 1/2 cup bread crumbs

  • 1 egg

  • Cajun seasoning (no salt)


    These Shrimp Fritters could easily be made with Crawfish, Crab or a flaky white fish like Cod or Tilapia. In a large skillet sautée onion, pepper, celery, parsley, and garlic until onion is translucent. Remove from pan into a large bowl. Loosely chop half of the shrimp, and ground the other half in the food processor. Cook all of the shrimp in the pan used for the veggies until just pink and combine in the same large bowl. Add in Cajun Seasoning (we like the no salt to control salt content), fish fry, bread crumbs, black pepper, paprika, and lemon zest. We like to taste test at this point to adjust for seasonings before adding egg to the mixture. Add in egg and mix. In a large skillet heat about 2 inches of vegetable oil. We used an ice cream scoop to portion the fritters though a spoon would work. Fry until browned about 2 minutes on each side. Transfer with a fork or slotted spoon to a wire rack. Top with creme fraiche and Cajun Caviar. 

Caviar Sliders

Inspired by our friends at Little Donkey in Cambridge, Massachusetts our Spicy Cajun Caviar sliders take a southern twist with Blue Plate shallot and lemon aioli on griddled Hawaiian rolls.

Makes 4 sliders:

  • 1 jar of Spicy Cajun Caviar

  • 1/4 cup Blue Plate Mayo

  • Dollop of sour cream

  • Lemon

  • Shallot

  • Hawaiian Rolls

  • Chopped green onion

Slather each half of a Hawaiian roll with Blue Plate Mayo and griddle on a hot cast iron until golden brown. Chop one medium shallot. Microplane the skin off of half of a lemon. In a medium bowl mix 1/4 cup of Blue Plate Mayo with a dollop of sour cream, shallot, lemon and pinch of salt. Generously spread aioli on half of a toasted roll. Top with Spicy Cajun Caviar and chopped green onion

GOUGERES TOPPED WITH CAJUN CAVIAR BY EXECUTIVE PASTRY CHEF MAGGIE SCALES, LA BOULANGERIE

Gougeres Yield: 30 medium sized gougers 1 cup Water .75 oz. Unsalted Butter 1 t. Salt 1 t. Sugar 1 1/2 cups AP Flour 3 Eggs 2 oz. Shredded Medium Cheddar 1. Preheat an oven to 375F. 2. Prepare two sheet trays with silpats. 3. In a small saucepot, bring the water, butter, salt and sugar to a boil over medium heat, stirring occasionally. 4. Once at a boil, add the flour to the pot, while still on the heat, and stir until the flour is completely incorporated and the batter resembles mashed potatoes. 5. Transfer the hot batter to a stand mixer bowl and use the paddle attachment to mix on medium speed. Allow to mix until it cools slightly. 6. One by one, with the mixer running on low, add the eggs slowly and continue mixing until the batter is shiny and pulling away from the sides of the bowl. 7. Once the eggs are fully incorporated, sprinkle in the cheddar cheese and mix for 1 minute. 8. Using a purple (.75 oz) disher, scoop the batter onto the silpats, leaving space in between. 9. Top with additional cheddar cheese 10. Bake at 375F for 20 minutes. Turn down the oven to 300F and bake for an additional 20 minutes. 11. Remove and allow to cool. 12. Eat immediately or store in an airtight container for up to 4 days. Alternatively, the batter can be refrigerated and/or frozen. *POUR INTO DEEP HOTEL PANS WITH PASTIC TOP*

Deviled Eggs with Caviar

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Serves 6

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
CAVAN

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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.

Caviar Spread

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Serves 8-10

Ingredients:
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

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Suggested 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

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Suggested 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.