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In the event you do not already know the flavor-packed world of 2017 F&W Finest New Chef Nina Compton — from her profitable stint on Prime Chef Season 11 to her New Orleans restaurant Compère Lapin, the place she gained the 2018 James Beard Award for Finest Chef: South — take into account this your scrumptious introduction.
Compton grew up within the tiny island nation of St. Lucia within the jap Caribbean earlier than heading to New York to attend the Culinary Institute of America. After spending time within the kitchen with star cooks like Daniel Boulud and Scott Conant, she moved to New Orleans and opened Compère Lapin in 2015, the place, within the phrases of former F&W editor in chief Nilou Motamed, “she has been crushing it with this attractive mixture of bayou and Caribbean, all with the aptitude that solely she will present.” Expertise that aptitude for your self at dwelling with this assortment of Nina Compton recipes.
Curried Pumpkin and Buss Up Shut (Paratha Roti)
Recent habanero chiles add a contact of fruity warmth to the chunks of tender pumpkin and softened callaloo leaves in Nina Compton’s seasonal curry. It is served with a crinkled, buttery roti to sop every thing up.
Smoked Ham Hock and Lentil Soup
When the climate begins to chill, Nina Compton is aware of it is time for this soothing, hock-stocked soup, wealthy with okra and laden with lentils. Ginger and lemongrass convey an fragrant be aware of Compton’s childhood in St. Lucia, whereas native okra beckons her again to her now-chosen dwelling in New Orleans.
Lemon-Buckwheat Shortbread
Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from James Beard Award-winning chef Nina Compton, who makes use of Bellegarde Bakery’s stone-ground flour.
Tuna Tartare with Coconut and Jerk Peanuts
Greg DuPree / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
This vibrant, vigorous tuna appetizer is wearing a tangy sauce that melds the daring flavors of fish sauce, tamarind, and coconut. Jerk-seasoned roasted peanuts add a delicate heat and crunchy distinction.
Braised Pork Shanks with Grilled Peach Salad
Nina Compton lived in Jamaica for just a few years and created this jerk-style rub, which she makes use of right here on meaty pork shanks earlier than slowly braising them within the oven. For stability, she serves the wealthy shanks alongside a summery grilled peach salad.
Rosemary Rooster with Corn and Sausage Fricassee
For juicy, flavorful hen, Nina Compton soaks her drumsticks in a easy brine for 45 minutes earlier than she grills them. Olive oil, garlic, rosemary, lemon zest, and crushed purple pepper are mixed for a vibrant, recent marinade. Be happy to swap out the veggies within the fricassee in keeping with the season.
Snapper Escovitch
Nina Compton’s scrumptious tackle Jamaican escovitch combines the traditional crispy pan-fried fish with a candy and spicy pepper sauce.