Tasso Boudain Crusted Red Snapper with Crystal butter and Chive aioli by Edward Massey

[Dept of PMM Artists & things]

"Tasso Boudain Crusted Red Snapper with Crystal butter and Chive aioli. The secret to cooking is your" mi'zen plaze'." Meaning make ready station, broken down to, preperation of ingredients for a dish. That is the time consuming proccess no one wants to do. The rest is easy. It is like trying to pick up on someone and get them to go to bed with you....Have you done your mi'zen plaze'? lol..  Ok  the first part of the  dish is tasso...Thin strips of pork butt seasoned in creole seasoning, wrapped in film and refridgerated for 1 week. Take from refer, smoke on smoker for 5 to 7 hours.  Cool, can freeze what you do not use. Boudain is a rice an pork sausage that can be found at wal-mart.  Cook boudain on grill or skillet,  take caseing off sausage and put with tasso, bread crumbs and alittle olive oil in food processor. Set aside.  To make crystal butter, Melt oil in pan ad chopped garlic and shallot and saute' till translucent.  Addd some Franks Louisianna hot sauce and reduce over low heat to 75%, add a little cream or 1/2 and 1/2 and reduce to 50%. Turn off heat add 4 slices cold butter and wisk till silky smooth ...keep warm...also Known as a Cajun Buerre Blanc.  Chive Ai'oli is made safely by adding mayo, dijon mustard chive, Parsley, lemon juice and garlic oil and wisk till incorporated well.  Pan fry your snapper on both side in hot oil, transfer to a cookie sheet and place  in oven with the Tasso Boudain crust on top of snapper.  Bake till crust is browned.  Add laddle of crystal butter over fish and a dallop of chive aioli. Serve with red rice and beans if you like. Easy.