Ladies Night NOLA is a collaborative event series designed to support local businesses and celebrate the women helping shape the city’s hospitality scene.
Created by Chef Nina Compton of Compère Lapin, the series will bring together participating restaurants, bars, bakeries, and hospitality businesses for rotating Wednesday events through the end of September.
Events are open to the public; reservations are suggested but not required. Participating businesses include:
- Vyoone’s – @vyoones
- Mister Mao in collaboration with Ayu Bakehouse – @ayubakehousenola, @mistermaonola
- Rosedale – @rosedalenola
- Dolfy’s – @dolfys_nola
- Peche – @pechenola
- Dakar NOLA – @dakarnola
- Zasu – @zasunola
- Lil Dizzy’s Cafe – @lildizzyscafe504
- The Mosquito Supper Club – @mosquitosupperclub
Follow participating businesses on social media for event updates and additional details throughout the month.
The Expert
“With fried seafood, balance is everything,” said Chef Nina Compton, winner of the 2018 James Beard “Best Chef: South” and semi-finalist for 2023 James Beard
Outstanding Chef. “The Lucian Gold gives acidity, effervescence, and herbal freshness that cleanse the palate between bites, so the natural sweetness of the crawfish and the savory flavors of the hushpuppies can shine.”
What to serve with Crawfish Hush Puppies: Lucian Gold
Makes 1 cocktail
1 ounce Chairman’s Reserve Forgotten Cask
1/2 ounce Lillet Blanc
1/2 Licor 43
1/2 ounce mint simple syrup
1/2 ounce lemon juice
2 ounce Arte Latino Cava
Lemon peel and mint for garnish
Build everything except cava in shaker. Shake and strain into a Collins glass over 1 large cube ice. Garnish with mint and lemon peel.
8
servingsIngredients
- For the Cilantro Aioli
1 cup fresh cilantro, picked
2 jalapeños, deseeded and finely chopped
2 tbsp drained capers, plus 4 tbsp of the juice
1 tbsp smoked paprika
1 tbsp green Tabasco hot sauce
4 cups mayonnaise
1 tbsp kosher salt
- For the Hushpuppies
canola oil, for frying
2 1/2 cups cornmeal
2 1/4 cups all-purpose flour
2 tbsp sugar
5 tsp baking powder
4 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tbsp sweet paprika
3 cups buttermilk
3 large eggs
6 6 tbsp unsalted butter, cubed
1 cup minced scallions
3 jalapeños, minced
1 cup cooked and peeled crawfish tails
Directions
- For the Cilantro Aioli
- In a blender, combine the cilantro, jalapenos, capers and brine, smoked paprika, and hot sauce with about one-third of the mayonnaise. Blend at a low speed until a course paste forms, about 30 seconds, then transfer to a medium bowl and mix in the remaining mayonnaise and season with the salt. Set aside.
- For the Hushpuppies
- In a large Dutch oven, add oil to a depth of 3 inches (about 5 to 6 cups) and heat on medium-high to 325°F; check using an instant-read thermometer. Line a plate with paper towels.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder, onion powder, and paprika until combined. In a small saucepan, melt the butter on low heat (or if you prefer, microwave for 1 minute, just to melt). Add the scallions and jalapenos to the melted butter, stir to combine.
- In a separate medium bowl, whisk the buttermilk and eggs together, then use a spatula to fold the buttermilk mixture into the dry mixture. Don’t overwork the mixture. Now add the melted butter mixture and the crawfish. Stir to combine. The batter should be firm and smooth, and a spoon should stand up straight in the center.
- Use a 1-ounce scoop (approximately 2 tablespoons) to transfer the batter to the hot oil. Work in batches, cooking 6 to 8 pieces at a time. Cook for 2 minutes or until golden brown, then flip and cook another 2 minutes until evenly browned. Use a slotted spoon to remove and transfer to the plate. Repeat with the remaining batter.
Serve immediately with the cilantro aioli for dipping.
