I've always found it difficult to create alternate styles of classics when it comes to food that I grew up with. Maybe there's an unconscious barrier that my mind has trouble traversing. We were putting our menu together for tonight's Paradigm 022009, and wanted to brainstorm a Mardi Gras course. Gumbo was the 'dish of choice,' and I was psyched when Chef K mentioned consommé. It's really a great representation of what gumbo is since gelatine clarifications are satiating to extremes and tend to boost and balance the flavor elements of a broth... including all of the satisfaction of fatiness without actually leaving it in there. The gumbo consommé was a cajun revelation.
We had Chef Mike make a medium-dark roux gumbo ya ya and clarified it. It was then frenched over some chaurice, filé-rubbed sous-vide chicken, 84º potato salad cubes, dirty rice 'arancini,' and crispy okra. Mike made the dirty rice also. It had cheddar in the center, which may seem out of place but the context is reminiscent of one of our favorite gumbo versions from New Orleans... gumbo with grilled cheese. I'd love to do this again with more time to embellish on the elements.
