Big-Time Chef Bets On New Orleans

Award-winning chef and cookbook author Todd English has big plans for New Orleans.

His family of restaurants already has 18, including "Olives," and his latest, "Riche," opens next month at Harrah's Hotel and Casino, bringing his bold, exotic flavors to the Crescent City.

English will step outside his Italian comfort zone and put his own spin on French brasserie cuisine.

He stopped by The Early Show plaza Tuesday and chatted with co-anchor Hannah Storm.

"I'm really excited to see New Orleans coming back," he told Storm. "I'm very excited to see the people, their enthusiasm. … I think it's gonna be bigger and better than ever."

English prepared a dish that will be on the menu at Riche.

FOOD TERMINOLOGY

Hanger steak: The muscle that wraps around the bottom of the belly, connecting the two sides of the cow. It is a long, thin muscle that is very flavorful and tender. Hanger steak is best for quick methods of cooking, such as grilling.

Watercress: A member of the mustard family, this crisp, leafy green has a piquant, peppery flavor.

RECIPE

Grilled Hanger Steak with Watercress Shallot Butter and Crispy Cornmeal Shrimp

This is also known as onglet, or butcher's tenderloin.

Ingredients

Steak:
4 ea. 8oz pieces of hanger steak
1 cup blended oil
12 cloves garlic crushed
8 sprigs rosemary
Salt and pepper

Watercress butter:
2 medium shallots, finely diced
1/2 lb softened unsalted butter
2 bunch of watercress, blanched and shocked, finely chopped
2 cups of blanched spinach, finely chopped
Salt and pepper to taste
2 tsp fine chopped parsley

Cornmeal shrimp:
8 large shrimp
1/2 cup flour
3 eggs, beaten
1/4 cup cornmeal mixed with 1/4 cup breadcrumbs
1 cup blended oil
Salt and pepper to taste

Method:

1. Marinate steaks in oil, garlic and rosemary. Refrigerate for 2 hours. While steaks are marinating, in a food processor add softened butter, watercress and spinach and pulse until combined into a green butter. Remove and place in a bowl. Fold in diced shallots, parsley and salt and pepper. Set aside and refrigerate.

2. Remove steaks from refrigerator 20 minutes before grilling. Remove from marinade and pat dry with paper towels, season to taste with salt and pepper.

3. Pre-heat grill.

4. Place on a hot grill and cook on each side for at least 8 minutes for rare or 10 minutes for medium-rare. Remove the meat from the grill, let the meat rest for about ten minutes before serving it.

5. While meat is resting, to cook the shrimp dip each shrimp into flour, then egg, then cornmeal mixture.

6. Place in refrigerator for 5 minutes to set.

7. Heat a deep pot with oil and bring to 350 degrees.

8. Drop in shrimp and cook for 5 minutes until golden brown and season with salt and pepper. Remove to paper towel to absorb excess oil.

To plate, slice steak and top spoon a tablespoon of butter. Top with crispy shrimp and serve.

9. Drizzle the vinaigrette over your watercress, toss, and plate.