Ep 10. Chef: Roland Huet - Restaurant: Christian's

Great Chefs of New Orleans season 1 episode 10 features Chef Roland Huet of Christian's restaurant, where he showcases his culinary brilliance with his signature dishes. Chef Roland Huet is a remarkable chef known for his expertise in preparing seafood delicacies. He has mastered the art of cooking seafood in traditional New Orleans style, which he imbibes with his signature twist, making his dishes stand out among the rest.

The episode begins with Chef Roland Huet welcoming the audience to his restaurant, Christian's, located in the heart of New Orleans. He talks about his passion for cooking seafood and how he has been perfecting his craft over the years. He then proceeds to showcase some of his signature dishes that highlight his unique style of New Orleans cuisine.

His first dish is the Louisiana Blue Crab Fingers, which is a delicacy appointed with a blend of cayenne, lemon juice, and dark rum. Chef Roland Huet shows how to properly sauté the crab fingers to bring out their natural flavors and ensure their tenderness and juiciness. Following this, he presents his second dish, the Shrimp and Tasso Henican. It is a combination of marinated shrimp, tasso, and basil served over a bed of onions. He shares his secret recipe for preparing the marinade that adds the perfect balance of acidity and sweetness to the dish.

The third dish offered in this episode is the Louisiana Soft-shell Crawfish. Chef Roland Huet debunks the myth surrounding the rarity of this shellfish and shows how easy it is to clean and cook them. The Crawfish is served with a sauce made from white wine, lemon juice, and butter. The presentation of this dish is particularly stunning, and Chef Roland Huet demonstrates the importance of plating and how it can enhance the diner's experience.

Moving on, the Chef presents his fourth course, the Boiled Trout. The dish is prepared with fresh trout boiled with vegetables and served with a sauce made of butter and garlic. Chef Roland Huet brings his signature twist to the dish by adding an unexpected ingredient, white wine, elevating it to a rich and flavorful level.

Finally, the last dish on this episode is the 'Ooey Gooey Cake,' a dessert that has been a fan favorite at Christian's for years. The cake is baked with cream cheese, powdered sugar, butter, and vanilla extract, which form a luxurious filling that oozes out when cut. The cake is topped with whipped cream and toasted almonds, making it the perfect end to a delicious meal.

Throughout the episode, Chef Roland Huet shares his decades of experience in the culinary industry, imparting his knowledge of cooking techniques, flavor profiles, and plating with the audience. He professes his love for New Orleans and how the city's unique culture and traditions influence his food.

Great Chefs of New Orleans season 1 episode 10 with Chef Roland Huet of Christian's is a must-watch for food lovers and aspiring chefs. The episode offers valuable insights into the preparation of seafood with a Southern flair. Chef Huet's signature dishes are easy to replicate, and his tips and tricks make it possible for viewers to recreate that New Orleans flavor in their own kitchens.