Mar-Apr2016_Final-FlipBook

CHEF NINA COMPTON

Nina Compton’s Jerk Spiced Butter WHAT YOU WILL NEED 1 2 teaspoons cayenne pepper 2 teaspoons onion powder

tablespoon roasted garlic, chopped

2 teaspoons thyme 2 teaspoons sugar 1 teaspoon cumin 2 teaspoons salt 1 teaspoon paprika 1

teaspoon ground allspice ½ teaspoon black pepper ½ teaspoon dried crushed red pepper

½ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ½ pound butter, softened HOW TO PREP

In a large bowl, combine all dry ingredients and garlic. Fold in softened butter. Great on roasted corn, sweet potatoes, lobster, shrimp fish and chicken. TCB (Taking Care of Business) Sour WHAT YOU WILL NEED 2 ounces bourbon 1 ounce fresh lemon juice ½ ounce Almond Syrup (orgeat) ¾ ounce fortified wine (red dubonnet, port, sherry, etc.) ½ ounce egg white HOW TO PREP Shake and serve on the rocks with an orange peel.

[LEFT pg 38]Nina Compton — photo by Elsa Hahne [TOP LEFT pg 39] Compere Lapin Lousiana Shrimp, avocado, jalapeno jus — photo by Sara Essex Bradley [TOP RIGHT pg 39] Compere Lapin Roasted Jerk Corn with Smoked Mayo — photo by Sara Essex Bradley [BOTTOM pg 39] Chive Buttermilk Biscuits with Honey Butter — photo by StarChefs

starch driven. Breadfruit, yams — we call them ‘ground provisions.’” Compton made her breakout debut on Bravo TV’s Top Chef where she competed alongside local chefs Justin Devillier (La Petite Grocery) and Michael Sichel (Gala- toire’s) and was voted Fan Favorite. The competition also introduced her to New Orleans and inspired her to move here when it came time to open her new restaurant. “I didn’t want to open a ‘tasting menu’ place,” Compton said. “Some place that’s just for special occasions. I wanted approachable food and a place where people feel welcome.” Enter Compère Lapin , which is housed in the Central Business District’s Old No. 77 Hotel & Chandlery​and opened June of 2015.With dishes like curried goat and oven-roasted

carrots almondine with tangy salsa verde, chef Compton explores her personal and cultural connections between the Caribbean and Louisiana’s historic port city. “The bounty of ingredients here is amazing — like the shrimp, it’s the best you can get, and it’s local. I marvel at all of the local food at my Rouses , ” she said. “And the people here love to eat.The community has been so welcoming since we opened.” On her off days, she and her husband Larry Miller (who runs the front of the house) wander the city and marvel at the magical bits of every day life in New Orleans. “We walk around the neighborhoods and see how everybody decorates. All the balconies and the beautiful buildings. I wish people would look up more — there’s just so much to see.”

Abigail Gullo

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