Chef Besh grew up hunting and fishing on the Louisiana Bayou. Formally trained at the Culinary Institute of America he spent time in Europe before coming back to his roots. He specializes in Louisiana style cuisine.
He has won numerous awards, most notably the James Beard Foundation Award for Best Chef of the Southeast in 2006!!
His booming career was interrupted when, as a noncommissioned offier of the U.S.M.C. Reserves, he was called upon to lead an infantry squad in combat during Operation Desert Storm.
Back home after his tour of duty, John and many other Chefs worked to raise money for the relief effort after Hurricane Katrina.
Chef Besh opened a cluster of restaurants, including the elegant Restaurant August, the stylish Besh Steak and the traditional Luke in New Orleans.
He is currently working on a line of artisanal butters!
Chef John Besh
- 3 cups canola oil
- 1 pound 25-count shrimp
- Salt and pepper, to taste
- 1 cup buttermilk, chilled
- 1 cup seasoned flour
- .5 cup cornmeal
- 2 each Creole or beefsteak tomatoes
- 1 loaf ciabatta bread, toasted, quartered, and split in half or bread of your choice
- 4 tablespoons of your favorite mayonnaise
- 1 head Bibb lettuce (iceberg is just fine)
- 8 each pickle slices
Preparation
In a sauté pan over medium-high heat, heat the canola oil. Season the shrimp with salt and pepper. Let the shrimp sit in chilled buttermilk for a few minutes, and then toss into mixture of seasoned flour and cornmeal. Place the shrimp in the pan with hot oil (350 degrees F) and cook until golden brown. Carefully remove the shrimp from the hot oil and place on absorbent towels to drain for a minute.
Slice the tomatoes and season with salt and pepper. Dress the bread of each sandwich with mayonnaise, lettuce, 2 pickle slices, and a couple of slices of tomatoes. Portion shrimp out and place inside each sandwich and season with a dash or 2 of hot sauce if desired.
Enjoy with an ice-cold Barq's root beer in a large frosty beer mug. Simply out of this world good!!!!!!
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