Brian Jupiter

 

La Pomme Rouge

Location 108 W. Kinzie Street Chicago, IL 60610

Reservations 312.245.9555

Web www.lapommerouge.com

 

A most tempting invitation to the divine fare of Chef Brian Jupiter offered in the intimate, classical ambiance of La Pomme Rouge. The River North restaurant and lounge resurrects the clandestine and dynamic atmosphere of turn-of-the-century Parisian salons. In La Pomme Rouge, the most enticing of the many interpretations of the red apple are manifest. Delicious and a bit risqué—have dinner and a party! Chef Jupiter creates to the beat of a modern drummer set to the melody of his classical bayou roots. Whether it be the exotic alligator appetizer featured here, the light and flavorful heirloom tomato ceviche, or the (secret) family-recipe gumbo, give in.

Scaloppini of Alligator Cheesy Potato Gnocchi, Lemon and Garlic Beurre Blanc

 

Ingredients

12 3 oz. medallions of alligator

2 tablespoons thyme, chopped

1/4 cup each basil and parsley, both chopped

egg wash (1/2 cup water, 1/2 cup milk & 1 egg, blended)

Cajun spice, to taste

2 cups all-purpose flour, seasoned with salt & pepper

3 tablespoons butter

3 cups potato gnocchi

1/2 cup sharp cheddar cheese, shredded

1/4 cup parmesan cheese, grated

1/4 cup provolone cheese, shredded

2 cups arugula, fresh

1 cup tomato, diced

1/2 cup chives, cut thin

juice of 2 lemons

1 cup heavy cream

1 tablespoon garlic, minced

 

Method

1) Pound alligator medallions thin. Mix basil, parsley and thyme with egg wash. 2) Dip pounded alligator in egg wash, then dredge through seasoned flour. 3) In sauté pan, on medium heat, melt butter. Add alligator and lightly brown on one side for 4 minutes, turn over—add garlic, lemon juice, diced tomato and heavy cream. 4) Reduce to simmer for 5 minutes. Remove from heat and add chives, season with Cajun spice to taste. 5) For cheesy gnocchi—poach gnocchi in water until they float. In sauté pan, add gnocchi, cheese, arugula, 1/4 cup water and salt and pepper. Cook until cheese is melted.

 

To Serve

Spoon gnocchi onto center of the plate. Top with alligator and sauce. Garnish with lemon and fresh thyme sprig.