Chef Brian Landry crafts a grilled pompano dish with broken romesco sauce at the Pontchartrain Hotel, highlighting its Spanish influences. This recipe is featured in his cookbook, Rhythm & Roux.
New Orleans’ Bayou Bar combines food and music in an intimate setting along St. Charles Avenue. Here, bassist Peter Harris leads a jazz combo while Landry offers a seasonal menu. Landry describes the experience as having the band play in your living room as you dine.
The Pontchartrain Hotel, which houses Bayou Bar, boasts a rich history with notable guests like Truman Capote, Frank Sinatra, and Tennessee Williams. Landry recalls that the NFL’s announcement of the New Orleans Saints’ inception occurred here.
Peter Harris and Landry grew up together in New Orleans and have been friends since childhood. Their cookbook, Rhythm & Roux, pays homage to their shared passion for music and cuisine. Landry emphasizes blending European techniques with Creole and Cajun flavors, inspired by New Orleans’ culinary heritage.
Aided by Harris, Bayou Bar has grown into a popular spot for music and food. The cookbook features dishes like Crab au Gratin Croquetas, Turkey Necks, Black-Eyed Pea Rice Salad, and Braised Oxtails. Desserts include Bourbon Bundt Cake, and cocktails like the Duck Fat Sazerac. Musician anecdotes accompany the recipes, adding a personal touch.
“Different musicians go together the way certain ingredients of dishes go together,” Harris notes.
Gumbo serves as a classic example of New Orleans’ culinary diversity. Landry explains that seafood in gumbo stems from Spanish influence, while sausage has German origins, and beans reflect Haitian traditions.
The cookbook presents a gumbo recipe titled Duck & Andouille Gumbo, described as “the soul of the region simmered into a single pot.” Landry and Harris do not shy away from acknowledging the significant impact of Black American culture on their work, emphasizing the importance of recognizing its origins.
Evenings at Bayou Bar begin around 7:30 p.m. with performances by bands such as Firm Roots. Harris and Landry believe true depth comes when food, drink, and music harmonize.
During breaks, musicians gather for meals, discussing varied topics. This camaraderie enriches the experience at Bayou Bar.
Pompano with Broken Romesco
The broken romesco sauce maintains its distinct components, offering a unique dining experience. Pompano’s rich oil content balances the sauce well. This dish is emblematic of Creole cuisine’s diverse cultural influences.
Recipe for Pompano with Broken Romesco
- Ingredients for Broken Romesco:
- 1 cup blanched hazelnuts
- 1 cup Marcona almonds
- 3 tbsp shallots, minced
- 1 tbsp garlic, minced
- ½ tsp chili flakes
- ½ cup sherry vinegar
- 1 cup piquillo peppers, chopped
- 2 tsp kosher salt
- 1 tsp sugar
- 1½ cups extra virgin olive oil
- 2 cups cherry tomatoes, halved
- 3 tbsp Italian parsley, torn
- For Pompano:
- 6 fresh pompano fillets, 8-10 oz, skin-on
- kosher salt and freshly ground black pepper
- 1½ cups homemade croutons
Instructions
Make the Romesco:
- Heat oven to 400°F.
- Toast hazelnuts and almonds on a baking sheet for 6-8 minutes, cool, then chop coarsely.
- Sweat shallots, garlic, and chili flakes in a saucepan over medium-low heat for 2-3 minutes.
- Deglaze with sherry vinegar, add peppers, salt, and sugar, simmer.
- Slowly add olive oil, simmer gently, add tomatoes and parsley.
- Remove from heat, add nuts, stir to coat.
Grill the Pompano:
- Heat grill to 500°F, clean and oil grates, heat 5 more minutes.
- Season fish with salt and pepper, grill flesh side down, cook 2-3 minutes.
- Turn fish 45° for grill marks, cook another 2-3 minutes, flip to skin side.
- Cook until just through, transfer to platter.
To Serve:
- Toss croutons with romesco, serve over the fish.