B.J. Duckwater's

Chef Anthony Redfield
9722 Hwy. 98 West, Pensacola, FL (850) 458-5100

Baked Grouper with Rockefeller Topping,
Cajun Spring Roll with Dipping Sauce,
New Orleans Style Bread Pudding with Bourbon Sauce

Baked Grouper with Rockefeller Topping

• 6 Grouper filets
• Rockefeller Topping:
• 2 cups chopped onion
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• 1/4 cup chopped garlic
• 1/2 lb. bacon
• 1/2 lb. butter
• 3 lbs. spinach, chopped
• 1/2 cup Pernod liqueur
• 2 Tbsp. blackening mix
• 3 cups heavy cream
• 1/4 cup worcestershire sauce
• 2 Tbsp. tabasco
• 1 Tbsp. salt
• 1 Tbsp. black pepper
• Hollandaise sauce

Preheat oven to 400 degrees. In saute pan, brown bacon and butter. Add vegetables and sweat. Add spinach and cook through. Add remaining ingredients and simmer to thicken. Bake fish at 400 degrees until half done.
Top fish with Rockefeller sauce and finish cooking until done.
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Cajun Spring Roll with Dipping Sauce

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp. minced garlic
• 1 cup shredded green cabbage
• 1/2 cup shredded carrots
• 2 Tbsp. minced ginger
• 2 tsp. sesame seeds, toasted
• 1/2 lb. Andouille sausage, cut in half-moons
• 1/2 lb. ground pork (browned and drained)
• 2 Tbsp. blackening spice
• Salt and pepper to taste
• 1 egg (lightly beaten)
• 2 Tbsp. sesame oil
• 2 Tbsp. scallions
• 1 Tbsp. chopped cilantro
• Spring roll wrappers

Heat oil and crisp sausage. Add vegetables, garlic, and ginger and sweat. Add all other ingredients and mix well. Spoon into spring roll wrappers.
Deep fry to golden brown.

Cajun Egg Roll Dipping Sauce:

• 6 Tbsp. sesame oil
• 6 inch piece ginger, peeled and minced
• 9 cloves garlic, minced
• 3 cups hoisin sauce
• 3 large tomatoes, peeled and seeded
• 3 cups pineapple juice
• 1 1/2 cups rice vinegar
• 3/4 cup brown sugar
• 3 Tbsp. chili paste
• Salt and pepper to taste

Heat sesame oil and saute garlic and ginger until soft. Add remaining ingredients and reduce by half.
Serve on side with Cajun Egg Rolls.
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New Orleans Style Bread Pudding
with Bourbon Sauce

• 6 large eggs
• 2 1/2 cups sugar
• 3 tsp. vanilla extract
• 2 1/2 tsp. nutmeg
• 2 1/2 tsp. cinnamon
• 1 cup milk
• 1/2 cup butter (melted)
• 1 cup raisins
• 1 cup pecans (dry roasted)
• 10 cups stale bread (cubed)

Beat eggs until thick and frothy. Add sugar and beat well. Add vanilla, nutmeg, cinnamon and butter. Fold in milk, raisins and pecans. Pour over bread cubes and let soak 45 minutes. Pour into a parchment lined bottom of 10 inch cake pan. Bake at 325 degrees until set.

Bourbon Sauce:

• 2 cups light Karo syrup
• 1/2 cup sugar
• 1/4 lb. butter
• 2 Tbsp. vanilla extract
• 4 oz. Bourbon

In saucepan, combine syrup, sugar and butter and simmer. Remove from heat and add vanilla and bourbon. Pour into heat proof container and serve over pudding.
Warm and garnish with whipped cream and toasted pecans.
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