Spice up your cocktail with gourmet eats
Heart of The House New Orleans, LA
Kitchen 56 is about creating the heart of the house and bringing a chef's cuisine and a mixologist's cocktails together, creating masterful pairings. This month, we visit New Orleans, a city exploding in culture, food & beverage, hospitality, and fantastic industry talent. Chef Justin Bruhl brings his northeast roots to New Orleans where he currently has a residency. Bartender Alexandria Bowler is Lead Bartender at a flagship restaurant in New Orleans.
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- Chef Justin Bruhl's fantastic recipe!
- Cocktail pairings by bartender Alexandria Bowler!
Chef Justin Bruhl
Lamb Chops with Tamarind & Jägermeister Chutney
Tell us the inspiration behind the recipe.
This dish was inspired by the melting pot we have here as a city, especially the pop-up scene. Some of the most inspired, diverse, and creative food we have comes from our community of pop-ups. I've learned more from doing collaboration nights with all these awesome people than anything else I’ve done.
Tell us why Jägermeister Cold Brew or Jägermeister Original works in the recipe.
The spices in Jägermeister pair very well with the sweetness and cardamom used in Indian tamarind chutney. It really made everything else in this dish pop.
Tell us why you love your city.
There's just something in the air in New Orleans, ya know? The first time you walk through the French Quarter was an almost magical experience. I'm sure it helped that the Star Wars/Sci-fi themed Chewbacchus Parade was rolling past me the first day I was here! This city is so excepting of you who are, no matter what you present yourself as. That's just standard practice here and it’s beautiful. Then you get into just how open and unique the food and music culture is here. There are not a lot of cities that would even let you create your own business while having so little to start. I can't think of any other city where you can walk down the street and hear live music all over the place, even in quieter neighborhoods. I moved here eight years ago, and I have no intent to leave.
Café Du Monday
The inspiration behind the cocktail creation.
In New Orleans traditions die hard. The city values its heritage as its most treasured commodity and its residents are ritualistic about preserving the culture. One such tradition includes Red Beans and Rice for dinner on Mondays. The roots of this practice stem from the days before electric washers and driers when Monday was traditionally “wash day.” Red beans are a dish that can be pushed to the back of the stove and simmer all day while the laundry is being toiled over; it also utilizes the hambone commonly left over from Sunday Supper. Spicy red bean recipes were brought by Haitians during the Saint Domingue during the revolution in the 1700s and are so cherished to this day that there is an entire Mardi Gras parade dedicated to them including several smaller Krewes such as Dead Beans and Krewe de Rouxge.
Cocktail Name: Café Du Monday
Bartender Name: Alexandria Bowler
- 3 parts Horchata
- 3 parts sweet Red Bean syrup
- 3 parts Jägermeister Cold Brew
- 9 dashes Chicory Bitters
- 12 drops liquid Crab Boil
Garnish: Bananas Foster stuffed Beignet
Method: Combine all ingredients in a blender with crushed ice, blend until smooth, serves three. This recipe can also be shaken and served over ice.
Red Bean Syrup
- 100 grams Sweet red bean paste
- 8 oz water
- 1/8 teaspoon xantham gum
- Combine all ingredients in a quart measuring cup.
- Buzz with a hand blender until homogenous.
- 1 cup of white rice
- 1 cup sugar (adjust depending on how sweet you want - 2/3 cup of sugar if you want it less sweet)
- 1/2 cup chopped almonds
- 1 cinnamon stick
- 1 Tbsp vanilla
- 1 Can 12 ounces Evaporated milk
- 1.5 cups of milk or almond milk
- 1 Liter of water
- Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
- Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
- Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
- Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.
- Add a liter of water, and serve with ice. Enjoy!
- 1/2 cup (113g) water, lukewarm
- 1/2 cup (113g) milk, lukewarm
- 2 tablespoons (28g) butter, melted
- 1 large egg
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (12g) salt
- 4 cups (480g) Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
- Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk).
- Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.
- Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface; a silicone rolling mat works well here.
- Roll it into a 14" x 10" rectangle, squaring off the corners as well as you can without being overly fussy. Cut the dough into 2" squares.
- Pour the oil to a depth of at least 3/4" in a 10" electric fry pan (first choice), or a deep, heavy-bottomed 10" frying pan set over a burner.
- Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They'll sink to the bottom, then after about 5 seconds or so, rise to the top.
- Fry the beignets for 1 minute, then use a pair of tongs to turn them over. Fry for another minute, until the beignets are puffed and golden brown all over. Remove from the oil and drain on paper towels. When the beignets are cool, sprinkle them heavily with confectioners' sugar
Bananas Foster Custard
- 4 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/2 cups plus 2 teaspoons granulated sugar
- 1 vanilla bean, split in half lengthwise and seeds scraped
- 3 large egg yolks
- 2 large eggs
- 1/2 cup cornstarch
- 1 cup dark rum
- 1 Tablespoon ground cinnamon
- 1 Bottle banana puree
- Combine 2 cups cream, the milk, 1/2 cup sugar, and vanilla bean and seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve sugar. Remove from heat.
- Combine egg yolks, eggs, cornstarch, and 1 cup sugar in a medium bowl; whisk until pale yellow in color. Set aside.
- Whisk 1 cup hot cream mixture into egg yolk mixture. Gradually add egg mixture to hot cream mixture, whisking constantly.
- Bring to a simmer, stirring constantly with a large wooden spoon to cook out cornstarch and thicken mixture, about 5 minutes.
- Strain through a fine-mesh strainer into a clean bowl. Stir in rum, cinnamon, and banana purée.
- Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in refrigerator for about 4 hours.
What do you love most about your city?
New Orleans is maybe the most unique place in the world and I could pontificate about all the elements that make it special. It is easy to love as we are a community that celebrates art, music, food, cocktails, and culture with great fervor. These bacchanalian affairs pour into the streets to unite neighbors and welcome strangers. The greatest of these celebrations is Mardi Gras Day when responsibilities are relinquished in favor of costumes, parades, and conviviality.
Let's Make It Together!