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Tomato Bleu Cheese Napoleon

Serves 4

A signature dish since the restaurant opened in 1998, the Tomato Bleu Cheese Napoleon is a popular way to start a meal at Dickie Brennan’s Steakhouse. Located in the heart of the French Quarter, the restaurant has been a hit both locally and nationally. USDA Prime Steaks with a New Orleans touch best describes the cuisine. Great ambiance, a culinary team dedicated to making everything from scratch, a superior wine list, and outstanding service make it a must visit.

Remoulade sauce:
½ ea - Yellow Onion
¼ C - Dijon mustard
½ C - Creole Mustard
½ C - Ketchup
¼ C - Prepared horseradish
2 ribs - Celery, finely chopped
3 sprigs - Parsley, finely chopped
2 ea - Eggs
½ Tbsp - Garlic
1 Tbsp - Crystal hot sauce
¼ bunch - Green onion, chopped
¼ ea - Lemon, whole, de-seeded
¾ C - Vegetable oil
Salt to taste

To make the remoulade sauce, blend all ingredients, except the vegetable oil in a food processor until smooth.  Slowly add oil until emulsified.  Adjust seasoning and set aside. 

Tomato Napoleon:
2 ea - Tomatoes (sliced thickly)    
16 oz - Bleu Cheese
1 ea - Red Onions
12 oz - remoulade
1 head - Green Leaf Lettuce, julienned
2 oz - Cane Vinegar
Salt and Pepper to taste

Take green leaf julienne and toss in cane vinegar, add salt and pepper to taste. Put ¼ of mixture on the bottom of the plate, and place one slice of tomato on top (salt & pepper to taste). Put 2 oz of bleu cheese on top and layer with another slice of tomato. Pour 3 oz of remoulade sauce over the tomato and top with 2 oz of bleu cheese. Garnish with shaved red onions. Garnish with a garlic crostini.

Past Recipes

• Potatoes Au Gratin
• Pontalba Potatoes
• Masa Fried Oysters with McIlhenny Chipotle Tabasco Cream Sauce
• House Filet
• Escargot Orleans
• Coconut Cake
• Barbeque Rib-Eye
• Bananas Foster Bread Pudding
• Baked Sweet Potatoes with Pecan Butter
• Bacon Wrapped Filet over Bleu Cheese Mashed Potatoes With Bourbon Pepper Cream Sauce