Question: I read your article and thought you might be able to assist me in obtaining a recipe for my daughter. The dish is Pasta Orleans from Fishbone's in Detroit.
- Sam Wyatt, Detroit
Answer: The mood is old N'awlins in downtown Detroit at Fishbone's Rhythm Kitchen Cafe, where diners are prone to tap a toe to spirited Dixieland tunes. Authentic wrought-iron grillwork, wooden shutters and gaslights from New Orleans designate Fishbone's location at the corner of Monroe and Brush, which is on the fringe of the popular and lively Greektown area.
White-clad chefs work in an open kitchen in the center of the restored brick warehouse, preparing Creole and Cajun specialties such as Oyster Bienville, Red Beans and Rice with Andouille Sausage, and Pecan Trout. Locals know to order Bayou Caviar, a spicy munch of deep-fried, batter-encrusted crawfish tails.
Fishbone's claims the title of being the home of the world's tallest indoor waterfall. Those seated in the atrium have the best view of the eye-popping nine-story cascade of water.
The sweetness of heavy cream flavored with fresh basil envelops shrimp, crab and crawfish in Fishbone's Pasta Orleans, and there's no skimping on "real" ingredients in this recipe if you want to achieve the same irresistible taste. Heap Pasta Orleans on a large platter and serve family-style.
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RECIPE
PASTA ORLEANS
8 ounces fettuccine pasta (plain or spinach)
1 tablespoon butter
1 cup small shrimp, peeled and deveined
1/3 cup sliced mushrooms
1/4 cup crabmeat
1/3 cup crawfish tail meat, precooked (fresh or frozen)
1 1/2 cups heavy cream
1 1/2 tablespoons Basil Pesto Sauce Mix (recipe below)
1/2 cup diced tomato
1 tablespoon chopped green onion
Basil Pesto Sauce Mix
1 1/2 tablespoons finely minced fresh basil
2 teaspoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
1/8 teaspoon fresh minced garlic
1/8 teaspoon granulated chicken base
Prepare Basil Pesto Sauce Mix: In small bowl combine basil, olive oil, Parmesan cheese, garlic and chicken base. Stir to combine. Set aside.
Thaw crawfish if frozen. Fill large pot with water. Bring to boil. Add pasta and boil to al dente stage according to directions on pasta package. Drain pasta and set aside.
Melt butter in large skillet over medium heat. Add shrimp and mushrooms to skillet and saute until shrimp changes color. Add crabmeat and crawfish and toss to warm and combine ingredients. Add cream and pesto mix. Simmer 5 minutes or until slightly thickened. Add tomatoes and green onions to sauce. Mix well. Add prepared pasta to sauce and toss to warm pasta and distribute sauce evenly. Makes 4 servings.