Chef Setting the World on Fire with New Spice Line
05/08/2009
Executive Chef Leon West of the New Orleans Ernest N. Morial Convention Center has long been a favorite among conventioneers for his signature praline crepes, but he’s now about the set the world on fire with his new product line, called “Spices with Chef Leon West,” to debut Friday, May 15 at most Rouses’s Supermarket locations throughout the greater New Orleans area.
The award-winning Chef Leon, who has been with the Convention Center since its 1985 opening, has been recognized among his peers, both locally and internationally, as one of New Orleans' most talented chefs. He has delighted the most discriminating tastes with his versatile talents and his unique ability to adapt from small elegant functions to dinners for over 10,000.
Chef Leon started the spice line as a way to share his flavor blends with the home cook. “If variety is the spice of life, then Americans are increasingly making spice the variety of their cooking. Consumers are looking for convenient options to spice up home-cooked foods,” said Chef Leon.
The locally-produced product line features seven original blends:
· Southwest - An original mix of spices combined to add a southwestern twist to cooking.
· Barbecue - A unique combination of spices providing a robust taste of traditional New Orleans Cuisine.
· Blackened - A blend of garlic and onions designed to spice up the taste of meat, fish and poultry.
· Dry Rub - The perfect blend of sweet and spice combined to enhance the flavor of meats and poultry.
· Burger - A combination of seasonings to satisfy even the most traditional “burger” lover.
· Creole - An extraordinary blend of herbs and spices that provide a robust flavor enhancer for all of your favorite foods.
· Fish Fry - A combination of corn flour and spices designed to produce crunchy, golden seafood.
The competitively-priced seasonings will be available at the following Rouse’s Supermarket locations starting Friday, May 15:
KENNER
1000 West Esplanade Ave.
METAIRIE
5245 Veterans Blvd.
2900 Veterans Blvd.
2701 Airline Dr.
717 Clearview Pkwy.
3711 Power Blvd.
NEW ORLEANS
4500 Tchoupitoulas St.
400 N. Carrollton Ave.
701 Royal St.
6600 Franklin Ave.
“Spices with Chef Leon West” will soon be available online at http://www.chefleonwest.com.
For more information about “Spices with Chef Leon West,” call Chef Leon at 504-524-9050.
Chef Leon West’s Crawfish Cakes with Chipotle Sauce
1 tbsp. Butter
¼ cup Onions – diced small
¼ cup Red bell pepper – diced small
¼ cup Celery – diced small
1 ½ tbsp. Garlic
1 lb. Crawfish tails
1 tsp. Parsley
¼ cup Green onions
1 tbsp. Tabasco sauce
¼ cup Heavy cream
1 Egg – Whole
½ tsp. “Spices with Chef Leon,” Creole Blend
1 cup Bread crumbs
1 tbsp. Lemon juice
½ tbsp. Black pepper
½ tbsp. Salt
For breading and sautéing the crawfish cakes:
1 cup Bread crumbs
1 cup Vegetable oil
To make the Crawfish Cakes:
In a medium skillet over medium heat melt the butter and sauté the onions, red bell pepper, garlic and celery. Combine the sautéed mixture with remaining ingredients and mix thoroughly. Shape into 2” rounds about 1” thick. Lightly coat both sides with reserved bread crumbs and sauté over medium heat in vegetable oil until golden brown. Turn over and sauté the other side. Top with chipotle sauce before serving. Serves 10.
Chipotle Sauce
¾ cup Mayonnaise
1 tbsp. Fresh lime juice
2 tsp. Minced chipotle chilies
½ tsp. Minced cilantro
¼ tbsp. Minced garlic
To make Chipotle Sauce:
Mix all ingredients together and refrigerate until ready to use.
Chef Leon West with his new spice line,
“Spices with Chef Leon West”
About Executive Chef Leon West
Executive Chef Leon West was born into a family of eight children in Boston, Massachusetts in 1945. He began his exceptional career 1962 as a busboy and dishwasher at the old Johnny's Diner in his hometown. In 1978, he was named Executive Chef of the Ernest N. Morial Convention Center in New Orleans. Chef Leon is a graduate of the Massachusetts Vocational and Technical School’s Culinary Arts Program. He is an active member in the Local Chapter of the American Culinary Federation and has been awarded the A.C.F.N.O. President’s Award. Chef Leon and his wife Joyce have been married for over 40 years and are the parents of seven daughters.
About the New Orleans Ernest N. Morial Convention Center
With 1.1 million square feet of contiguous exhibit space, an award winning staff and first class amenities, the New Orleans Ernest N. Morial Convention Center (NOMCC) is the sixth largest convention center in the nation and a consistent Top 10 host of the largest number of conventions and tradeshows annually. A leading rainmaker of the city’s hospitality industry, NOMCC event activity has produced $39.12 billion in economic impact since its 1985 opening, including $2.19 billion in new tax revenue.
