Docsconz- The Blog

Scott Boswell's Louisiana Part 7: Asian Chili Prawns

In this 7th and final episode of Scott Boswell's Louisiana, Chef Boswell prepares one of his signature dishes: Asian Chili Prawns. This dish combines the bounty of Louisiana - shrimp, with techniques and flavors borrowed from Asia to create a personal and creative rendition of a NOLA classic: Barbecue Shrimp. 

This video was shot not long before the BP oil disaster. Unfortunately this wonderful dish is endangered for the moment - at least with the wonderful Louisiana Gulf shrimp that have here-to-fore defined it. With the oil seeping into the coastal marshes as well as spreading throughout the Gulf, there are real questions about the future of the Louisiana, indeed the entire Gulf's, fishing industry. With the sea life and other wildlife imperiled, stocks will likely suffer significantly. Fishermen's lifestyles and traditions are also imperiled. For the time being, many, such as Captain Corey (from our redfishing experience) and others, are being paid not to fish. Many of these fishermen are instead earning a living working in the clean-up efforts. But what of later on? Will the catch be there? Will there be a great temptation to overfish the stocks that remain? Will the fishermen and their families return to their largely traditional fishing lifestyles? Can they? What of their children?

At the moment and for the foreseeable future, affordable, quality Gulf shrimp and other seafood may be much more difficult to come by, but this video is a testament to a better time. The dish can still be made with shrimp from elsewhere, but I look forward to the day when wild stocks can once again be harvested safely from the Louisiana Gulf.

Scott Boswell's Louisiana Part 7: Asian Chili Prawns from John Sconzo on Vimeo.

Scott Boswell's Louisiana Part 6: From Idea to Plate: Carrot Salad

There's is very little I enjoy more than eating well conceived and well prepared food. I admire anyone who can cook well, whether the cooking is traditional or otherwise, but I particularly enjoy food that is not only delicious and beautifully presented but creative too. A touch of whimsy or an approach to food that is fresh and new to me, helps elevate a dining experience to another level.

I recently had the opportunity to get a sense of the creative process behind Chef Scott Boswell's cooking at Stella! in New Orleans. Chef Boswell's creative juices consistently come up with novel dishes that combine a variety of traditional approaches with contemporary techniques, but he never forgets the bottom line that a dish must always be delicious, no matter the degree of creativity on display. In this video, Chef Boswell gives us a glimpse behind the creative collaboration at his restaurant Stella!

At the time the interview was done, the dish was in its early stages of development. Chef Boswell and his team recently completed the dish, which is now ready for service at Stella! The photos in the video are courtesy of Chef Scott Boswell. The music, Lucky #7 is by Jason Marsalis from the album Year of the Drummer, used courtesy of Basin Street Records.

Scott Boswell's Louisiana Part 6: Carrot Salad from John Sconzo on Vimeo.

Scott Boswell's Louisiana Part 5: A Conversation at Stella!

During the time I spent in New Orleans with Chef Scott Boswell, we had an opportunity for a chat on camera. Here Scott tells me about how he became a chef, what he did before he changed careers and his approach to food at Stella!

Scott Boswell's Louisiana Part 5: A Conversation at Stella! from John Sconzo on Vimeo.

Today also happens to be Chef Boswell's birthday. Happy birthday, Scott!!!

Music for the video is Kermit Ruffins' "Breakfast, Lunch and Dinner" from his Basin Street Records album, The Big Easy, courtesy of Basin Street Records.

Scott Boswell's Louisiana Part 2: Stanley

Stanley sits on a perfect corner of New Orleans' Jackson Square within sight of St. Louis Cathedral and the square itself. Being located in such a high tourist density area with-in the French Quarter, one might think that the restaurant would be a tourist trap. Tourists may dine there, if they can get a table amongst the locals, but it is no tourist trap. Stanley is a restaurant with real, very good food at a fair price with true Louisiana terroir and the unequivocal stamp of its chef/owner Scott Boswell. Stanley was also the first restaurant to open and sell food in New Orleans after Hurricane Katrina. This short video provides a glimpse into Scott Boswell and his fine casual restaurant Stanley.

Scott Boswell's Louisiana Part 2: Stanley from John Sconzo on Vimeo.

Scott Boswell's Louisiana Part 1: Redfish

On my recent trip to New Orleans I got to spend a lot of time with my friend, one of that city's top chefs, Scott Boswell, a native of Lake Charles, Louisiana. I have documented some of that time here including a couple of posts dedicated to our redfishing expedition and the subsequent dinner he made for me and my family. In addition to still photographs I did some video and am putting together a small series of videos on Chef Boswell and his Louisiana. This is the first. It is a short, light-hearted video representation of our fishing experience and a recap of the dinner that followed. Several more videos will follow. Chef Scott Boswell is up for a James Beard Award for Best Chef: South on May 3rd. I wish him luck!

Scott Boswell's Louisiana Part 1: Redfish from John Sconzo on Vimeo.

The redfish dinner was complimentary. Wild redfish may be caught and eaten with a valid Louisiana fishing license up to 5 per licensee per day.

Ed. I am sickened by the growing oil spill off the Louisiana coast and the potentially catastrophic effects it may have on the redfish and other wildlife of the area.

Elements - The Video

Elements- A Restaurant in Princeton, N.J. from John Sconzo on Vimeo.

Cooking at Noca : Part Two - Breakfast For Dinner: A Docsconz Video

Cooking at Noca : Part One- Duo of Crudo: A Docsconz Video

George Mendes Cooks Cuttlefish - A Docsconz Video

After my most recent dinner at Aldea, described here, I asked Chef Mendes if he would cook a dish for me on camera. He kindly accepted and proceeded to cook one of my favorites from the night before, Baby Cuttlefish with Lychees, Mentaiko and Squid Ink. This was filmed early in the evening as service was getting under way.

The Beauty of the Internet - Pomplamoose

Were it not for the internet and social media like facebook and Twitter, I likely never would have come across PomplamooseMusic on You Tube. These are quirky and utterly charming music videos done by a pair of young Californians, Jack Conte and Nataly Dawn. In addition to their latest music video, a cover of Michael Jackson's Beat It, check out their earlier videos, especially Beyonce's Single Ladies, which first introduced me to their music and the even earlier La Vie en Rose.

Thanks to Kathryn Yu for bringing Pomplamoose back to my attention via facebook.

American Cuisine - A Docsconz Video

Given that the theme of this year's Starchefs International Chefs Congress was "What is American Cuisine," I took it upon myself to ask a few of the participants that same question. The following video is a compilation of their responses. While the answers may not settle the question, I think that the video does shed some light from some of the best minds of the food world. My own view can be found here.

American Cuisine from John Sconzo on Vimeo.

Gellan with Paul Liebrandt

A few days after our meal, I returned to Corton at mid-day along with my friend and dining partner, Joe Bavuso to have a chat with Chef Liebrandt. Curious about what we had experienced both last November and a few days before, we asked Chef Liebrandt about the evolution of Corton as the restaurant approached its 1st anniversary. In addition, Chef Liebrandt allowed me to film a quick demo on one of the ways he uses modern technique. In this case, he made an espellette pepper gelee that he uses as part of a gazpacho.

Congratulations to Chef Liebrandt, Drew Nieporent, Arleene Oconotrillo, Pastry Chef Robert Truitt and the entire team of Corton for earning two Michelin stars!!

Adriano DiMario's Seafood Fra Diavolo - A Video Presentation

I enjoyed the seafood fra diavolo at Cafe Lazio in Queensbury, N.Y., I asked Chef Adriano DiMario if he would mind if I filmed him preparing the dish. He graciously agreed and here is the result. This is my first video for this site. Though far from perfect, I believe it captures the essence of Chef DiMario's dish. I hope that you agree!