We will be enjoying fine dining at Muriel's Jackson Square on Friday Evening while in New Orleans. Pictured is the Seance Lounge upstairs at Muriel's.
Ghosts, according to legend, are spirits who have not crossed over yet. Here at Muriel's, we are lucky enough to have a resident ghost, Mr. Pierre Antoine Lepardi Jourdan. Our Seance Lounges on the second floor are named as such because it is believed that this is where Mr. Jourdan spends the majority of his time.
In 1788, there was a disastrous fire in New Orleans that burned 80% of the buildings in the French Quarter, including the original building on Muriel's property. The next year, Mr. Jourdan bought the property and built his dream home for himself and his family. He was, unfortunately, quite a heavy gambler, and one night in 1814 he wagered his beloved home in a poker game and lost. Before he had to vacate, however, Mr. Jourdan committed suicide on the second floor, in the area where our Seance Lounges are situated today. Thus, Pierre Antoine Lepardi Jourdan never had to really leave his home, and continues to reside there to this day.
We also have a slightly mischievous ghost in our Courtyard Bar...one possibility is that Mr. Jourdan gets angry and goes downstairs to throw glasses to release some angst. Another possibility is that Muriel's has a second, slightly mischievous ghost that roams the property. Three times since March of 2001, glasses have flown from behind the bar 12 feet across to the brick wall and shattered.
Muriel's also has a carriageway that dates back to the late 1700's, and some clairvoyants say that many troubled spirits reside here, for this area was said to be where servants were housed at night.
Our resident ghosts here at Muriel's are harmless, and can sometimes be very entertaining. So be on the lookout during your next visit to Muriel's...you might just experience more than our cuisine! Find out more at Muriel's website at http://www.muriels.com/
PECAN CRUSTED PUPPY DRUM
6 oz. Drum Fillet
2 oz. Pecan Crust
(equal parts ground pecans and bread crumbs)
4 oz. Pecan Relish
1 1/2 oz. Lemon Butter Sauce
2 oz. Pecans
1 oz. Onions, diced
1/2 oz. Bell Pepper, diced
1/2 oz. Celery, diced
1/2 t. Garlic, chopped
1 oz. Claw Crabmeat, shells removed
1/2 t. Creole Seasoning
1 oz. Butter
Place butter in sauté pan over medium heat. When melted, add onions, peppers, celery and garlic. Sauté for 2 minutes. Add crabmeat, pecans and Creole seasoning and sauté for 1 minute more, stirring frequently. Set aside. In another sauté pan, over medium heat, add 2 tablespoons of oil. Lightly coat both sides of the drum in the seasoned flour, shake off the excess flour. Carefully place the fish in the sauté pan and cook for 2 minutes (until golden brown). Turn fish over and top with pecan crust. Place sauté pan in a pre-heated 375° oven and cook until fish starts to flake (about 5 minutes). Place pecan relish on plate and then add the fish over the relish. Spoon lemon butter sauce around the fish.
Lemon Butter Sauce:
1/2 c. White Wine
1/4 c. Champagne Vinegar
1 Shallot, diced fine
1 oz. Lemon Juice
1/4 lb. Butter (unsalted), cubed
1/8 c. Heavy Cream
Place white wine, vinegar and shallot in a small pot and reduce to almost all liquid is evaporated. Add cream and reduce until thick. Lower heat to low and slowly whisk in butter one cube at a time. Remove from heat and add lemon juice. Season with salt and white pepper.