New Orleans Chef Nina Compton Adds Some Spice to American Express’ SAVOR & SOULTM Dining Experience

Photo: Chef Nina Compton, Courtesy of American Express

Amid the celebration of this year's ESSENCE Festival^TM, American Express teamed up with James Beard award winning Chef Nina Compton of Compère Lapin and Bywater American Bistro, to curate a SAVOR & SOUL culinary experience from July 1-3, 2002, in New Orleans, Louisiana. Compton's New Orleans-based restaurants are included in the Global Dining Access by Resycollection, American Express' benefit for premium Card Members which unlocks special access to some of the most sought-after restaurants.

As part of the experience offered to Card Members through Resy, Compton's menu is inspired by French and Italian cuisine with flavors of the Caribbean where she was born and raised. The menu includes Blue Crab Hushpuppies with Creole Tartar Sauce, Smothered Pork Chops with Mashed Potatoes, Summer Vegetable Creole, and Peach Cobbler, among others. Card Members enjoyed live performances by SiR, Ashanti, and Robert Glasper & Friends along with refreshing drinks including the classic Mint Julep cocktail.

"It's been a joy to be a part of SAVOR & SOUL, creating flavorful and bold dishes inspired by the lively culture of New Orleans and its rich history," Compton said. "I'm most excited to serve up my Blue Crab Hushpuppies with Creole Tartar Sauce - it perfectly encompasses New Orleans culture and southern roots. Being able to bring a multicultural experience to Card Members and to the community has been really special and I hope each dish brings people together in a powerful way."

Compton shares her delicious recipe for Blue Crab Hushpuppies with Creole Tartar Sauce:

Hushpuppies ingredients (yields 40 hushpuppies):

• 4 ½cupsflour
• 4 ½cupscornmeal
• ¼cupsugar
• 3 tablespoons baking powder
• 2 ½ tablespoons salt
• 2 ½ tablespoons paprika
• 2 cups minced scallions
• 1 ½ cups minced jalapeños
• ¾ cupsmelted butter
• 6 eggs
• 5 ½ cupsbuttermilk
• 3 cloves of microplaned garlic
• 1 lb picked crab meat

Creole Tartar Sauce Ingredients:

• 3 cups aioli
• ¼ cup capers
• 2 ½ tablespoons creole seasoning
• 3 ½ cups cilantro
• 1 ¼ cups jalapeño, deseeded and finely chopped
• 1 tablespoon hot sauce
• 2 tablespoons salt

Instructions:

1. Mix all of the dry ingredients including the flour, cornmeal, sugar, baking powder, salt, paprika, scallions, and jalapeño.
2. In a separate bowl, whisk together the butter, eggs, buttermilk, and garlic.
3. Fold in the wet mixture with the dry ingredients (don't overwork the mixture!).
4. Use a 1 oz scoop to create each hushpuppy.
5. Bake at 350 degrees Fahrenheit until golden brown.
6. In the meantime, mix 1/3 of the aioli with the capers, creole seasoning, cilantro, jalapeño, and hot sauce. Fold in the remaining aioli and then season with salt.
7. Serve baked hushpuppies with creole tartar sauce and lemon wedge.

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