Completely inspired by (and partially taken from) page 267 of Chef John Besh's, "My New Orleans, The Cookbook," what's so wonderful about this first course dish is its contrasting flavors and textures!
The creamy sweetness you get from this "souffle like" Sweet Corn Pudding...
with the fresh and tangy richness you get...
from Chef Besh's (what I would describe as "ranch like") Caviar Dressing...
both accompanying the focal point of the entire plate, this clam based batter...
all deep fried up....
and beautifully transformed into golden crunchy fritters...
for an appetizer dish that when all plated up in the following form...
is sure to make anyone
I found the Sweet Corn Pudding recipe here at, epicurious.com
I found the Clam Fritter recipe here from Better Homes and Garden via, Recipe.com
Louisiana Caviar Dressing
Chef John Besh, "My New Orleans, The Cookbook"
1/4 cup buttermilk (I made my own buttermilk by taking regular milk and adding 1 tsp fresh lemon juice and letting sit at room temp for 15 minutes - SO simple!)
1/4 cup mayonnaise
1 tablespoon sour cream
1 small garlic clove, minced
1 tablespoon minced shallots
1/4 teaspoon celery salt
1 teaspoon lemon juice
Dash of hot sauce
Dash of ground white pepper
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Louisiana paddlefish caviar (I used caviar from Iceland as it was all I had on hand...my sincere apologies to Chef Besh and the entire state of Louisiana!)
1 tablespoon chopped fresh chives
Whisk together first 11 ingredients in a medium bowl. Fold in caviar and chives.