The 2020 King of Louisiana Seafood, Chef Robert Vasquez draws on his vast restaurant, catering, and retail experience to bring a fresh culinary experience to the Louisiana Northshore at Forks and Corks in Covington. The reason he has so much love and respect for Louisiana seafood is the simplicity and variety of offerings.  “An ingredient like blue crab or fresh-caught red snapper does not need to be hidden in a complex recipe:  it’s all about the possibility in the ingredients and the passion in the chef!” 

Louisiana Red Snapper 

Chef Robert Vasquez, 2020 King of Louisiana Seafood

Ingredients: 

  • Canola Oil 2 Tbsp
  • Red Snapper Filet (6oz) 4 ea
  • Kosher Salt ¼ tsp
  • Course Black Pepper ¼ tsp

Directions:

  • In a sauté pan add OIL.
  • Heat over medium heat.
  • Dust both sides of SNAPPER evenly with SEASONING.
  • Sear SNAPPER skin side down for 4 minutes.
  • Turn and sear flesh side down for five minutes.

Crawfish Sofrito

Ingredients:

  • Canola Oil ¼ cup
  • Yellow Peppers, diced 2 ea
  • Poblano Pepper, diced 1 ea
  • White Onion, diced 1 small
  • Roma Tomato, diced 3 ea
  • Garlic Clove, chopped 2 ea
  • Kosher Salt 1 tsp
  • Crawfish Tails, clean 5oz

Directions:

  • Add CANOLA OIL to saucepan.
  • Heat on medium heat.
  • Add all DICED VEGETABLES and CHOPPED GARLIC.
  • Braise for 10 minutes, stirring frequently until golden brown.
  • Finish with SALT.
  • Remove pan from heat.
  • Add CRAWFISH TAILS.
  • Stir the mixture evenly.

Butter Sauce

Ingredients:

  • Canola Oil 1 Tbsp
  • Yellow Onion, diced 1 oz
  • Carrots, sliced 2 oz
  • Garlic Clove, whole 2 ea
  • Thyme 1 sprig
  • Bay Leaf 2 ea
  • Black Pepper ¼ tsp
  • White Wine ¼ cup
  • Lemon Juice 1 Tbsp
  • Red Wine Vinegar 1 tsp
  • Heavy Cream ¼ cup
  • Butter, cubed 12 oz

Directions:

  • Add CANOLA OIL to saucepot.
  • Heat over medium heat.
  • Add ONION, CARROTS, GARLIC, THYME, BAY LEAF, and BLACK PEPPER.
  • Cook for three minutes, stirring frequently.
  • Add WHITE WINE, LEMON JUICE, RED WINE VINEGAR, and HEAVY CREAM.
  • Continue to cook until liquid is reduced by half.
  • Lower heat.
  • Slowly incorporate SOFT BUTTER, whisking evenly until all BUTTER is added.
  • Pour sauce through a fine sieve into a bowl or saucepot.
  • Keep warm.

Turnip Puree

Ingredients:

  • Turnips 3 ea
  • Marscapone Cheese 3 oz
  • Kosher Salt pinch

Directions:

  • Dice TURNIPS to ¼” cubes.
  • Place TURNIPS in a steamer and cook for 12 minutes or until soft in the center.
  • Place hot TURNIPS into a mixing bowl.
  • Add MARSCAPONE and SALT.
  • Whisk all ingredients until a smooth, mash texture.