FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

New Orleans, La., 5 Fifty 5, Chef Mark Quitney

Apr 1, 2009
2009 / April 2009

Mark QuitneyMacaroni and cheese. A juicy steak. Bread pudding topped with vanilla ice cream. Comfort foods, for sure, but at 5 Fifty 5 in New Orleans, Executive Chef Mark Quitney cranks up the volume by putting his own spin on these traditional favorites.

Quitney, who discovered his passion for cooking when he was just 14 years old, is a graduate of the Culinary Institute of America. His 30-year career includes 17 years with Marriott. He was named executive chef at the 5 Fifty 5, the New Orleans Marriott’s fine-dining venue, when the restaurant debuted in October 2007. At 5 Fifty 5, Quitney serves up a fresh approach to food incorporating New Orleans, Cajun, French, American and Creole influences.


Lobster Mac & Cheese Spoons Serves 8

6 ounces mascarpone cheese
1 wheel Boursin cheese
1 cup shredded white cheddar cheese
1 box elbow macaroni, cooked and chilled
1 cup chopped cooked Maine lobster
2 tablespoons chopped Italian parsley
1 pint heavy cream
1⁄4 cup cornstarch
Salt and pepper, to taste
Leaves from green onions, for garnish

Cook the elbow macaroni and let it cool. In a saucepan, bring the pint of heavy cream almost to a boil, without scalding. Fold in the mascarpone and Boursin cheeses and thicken with cornstarch slurry. Remove from the heat and fold in the cooked elbow macaroni, lobster, shredded white cheddar and chopped parsley. Season to taste with salt and pepper. Spread mixture on a half-sheet pan and chill overnight.

On the following day, use a round cutter to cut out eight portions of the lobster macaroni and cheese. Wrap each portion in the leaf of a green onion. Warm portions in the oven. Serve on individual ceramic spoons.


Bone-in filet with foie gras demi ravioli over oven-dried vegetables Serves 8

For the filet:
8 portions of 8-ounce bone-in filet
Sea salt, cracked black pepper and olive oil, to taste

Season the bone-in filets and grill to desired temperature.

For the ravioli dough:
1 cup all-purpose flour
2⁄3 cup semolina
1 teaspoon salt
1 tablespoon olive oil
2 eggs
2–3 teaspoons hot water

Sift the flour, semolina and salt into a bowl and make a well in the center. Pour in the oil. Add the eggs and a tablespoon of hot water. Using your fingers, work the mixture until it becomes smooth dough. Turn the dough onto a lightly floured board and knead until it is elastic (about 15 minutes). Roll dough until it is 1/4-inch thick. Using a ring, cut the dough into 16 circular portions.

For the ravioli filling:
1 tablespoon olive oil
1 teaspoon fresh chopped garlic
1⁄4 cup cognac
1 cup demi-glaze or reduced stock
1 teaspoon oregano, finely chopped
1⁄4 cup foie gras, diced
1 stick butter, softened

Heat olive oil in a saucepan. Add garlic and sauté to soften without browning. Add cognac. Remove from heat. Add demi-glaze, oregano and foie gras. Return to heat and reduce by one third. Cool. Once cooled, incorporate the softened butter into the mixture.

Place 1 tablespoon of foie gras demi butter in the center of each of eight dough circles. (Reserve some foie gras mixture for plating.) Place a second dough circle on top of each serving. Moisten the edges of the dough with water and crimp the top and bottom together. Cook until tender in seasoned water.

For the oven-dried vegetables:
8 beet slices
8 carrot slices
8 parsnip slices
Olive oil, sea salt and cracked black pepper, to taste

Line a half-sheet pan with parchment. Place carrot, parsnip and beet slices in an overlapping circle on the parchment. Season to taste with sea salt and cracked black pepper. Drizzle with olive oil. Cook at 200 degrees for one hour.

PRESENTATION: Divide the oven-dried ve getables among eight plates. Place a grilled filet on top of each serving. Garnish the filets with a spoonful of foie gras demi butter. Top each serving with a ravioli.


Bread pudding with vanilla Creole ice cream Serves 8

For the bread pudding:
1 quart milk
1 quart heavy cream
3 tablespoons sugar
1 ounce vanilla extract
8 large eggs
12 egg yolks
8 plain croissants or 12 slices white bread
1 cup of chopped white chocolate

Combine milk, cream, sugar and vanilla extract in a saucepan and bring to a boil. Remove from heat. Slowly whisk in the eggs and egg yolks. Add croissants (or bread) and stir until mixture is thick. Fold in the white chocolate. Put into desired container and bake at 350 degrees with a water bath until it is brown.

For the vanilla Creole ice cream:
2 quarts half-and-half
3 1⁄2 tablespoons sugar
2 vanilla beans, seeds scraped out
2 egg yolks
8 ounces Creole cream cheese or low-fat cream cheese, softened

Combine half-and-half, sugar and vanilla beans in a saucepan. Bring to a boil over medium heat. In a separate bowl, combine egg yolks and cheese. After the half-and-half mixture boils, slowly whisk in egg yolks. Remove vanilla beans. Refrigerate the mixture for 24 hours. Churn through an ice cream machine.


5 Fifty 5
New Orleans Marriott
555 Canal St.
New Orleans, LA 70130
tel 504 553 5638

 

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Daily
Mar 5, 2021

3 Recipes for Lent from New Orleans’ Top Chefs

The Lenten season continues through April 3. This year, New Orleans’ top chefs share some Lent-friendly recipes for at-home dining.

The Greatest Show on Earth

Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.

January/February 2021
Mar 5, 2021

Indulge in the Seductive Splendor Bora Bora

I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.

January/February 2021
Mar 4, 2021

Set Your Sights on San Antonio’s Art, Culture and Green Spaces

San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.

Adventure Redefined: Volvo Overseas Delivery Program

Are you looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own refined adventure of a lifetime. You can custom order your new Volvo, tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.

Daily
Mar 4, 2021

SoJo Spa Club: Tranquility with an Urban View

When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.

eFlyer Deals
Mar 3, 2021

Mackinac Island’s Grand Hotel’s Reopening Offers

Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.

What To Expect When Flying: oneworld Debuts Information Portal

Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.

eFlyer Lead
Mar 3, 2021

4 Travel Experiences for Women’s History Month

March marks Women’s History Month, and there are a number of ways to celebrate through travel. Here are just a few ideas to honor women in history.