Today was Creole Italian day. For lunch, we ate at Tony Mandina’s, in Gretna on the West Bank. I ate the Lasagna, which was wonderful. It was great to see the Mandina Family. For dinner, my family got together at Mo’s pizza in Westwego. I had a pizza turnover and a sausage wrap. The food was good and the company was great. I think I have my Italian fix for a week.
Went to lunch at my wife’s favorite restaurant, Cafe Maspero in the French Quarter. We both had the seafood plate, consisting of fried shrimp, oysters, catfish, and calamari. It was the best I have had at Maspero in years. For dinner, we went to my brothers’, Mike, house. I am going to say this is going to be the best meal I will have in New Orleans. Smoked oysters, char grilled oysters, oysters Mosca, 3 different grilled sausages, pasta salad, smoked brisket, smoked Buffalo wings, and my mother’s baked eggplant. I am so full that I it might be hard to eat tomorrow, but I will do my best.
Ate Beignets at Parrot Pete’s (Manhattan Blvd on the West Bank). Had a crawfish boil at my sister-in-law Pam’s house. Robert did a great job on the boil.
Finally rolled into New Orleans around 4:30pm. After visiting with my mother-in-law, we went to eat at Cafe 615 Home of Da Wabbit in Gretna. My wife and mother-in-law both had the Fried Soft Shell Crab Orleans, which is served with au gratin pasta sauce. I had a seared Duck Breast topped withan orange cane syrup sauce. This was a great meal to start the trip. I even had a chance to eat half of my mother-in-laws Soft Shell. Even cold, it was delicious. Tomorrow, we are going to a crawfish boil at my sister-in-laws’ house.
Since I will be on vacation this week, I probably will not be posting any new recipes. But you never know. I may just post my dining adventures in New Orleans.
Blue Crab season is right around the corner. So, I guess it is time to dust off my Crab recipes. Crabmeat au Gratin is a great way to eat Lump Crabmeat. You do not want to use claw meat in this dish. The flavor will be the same, but the lumps of crabmeat make this rich dish.
I have been told that my father-in-law was a good cook. I keep hearing about him cooking Redfish Courtbouillon. No one knows what happened to the recipe. So, to honor Wesley Anderson, here is a recipe for Redfish Courtbouillon.
Boudin is a sausage made from pork rice dressing. Whoever thought to take little nuggets of Boudin and deep fry them was a genius. I guess now I know how someone came up with fried mac and cheese.
As crawfish season starts coming to an end, it is time for me to post crawfish recipes. Crawfish Bisque came to mind. Earlier, I posted a Crab Bisque recipe. That recipe was made like Lobster Bisque. This Crawfish Bisque is made just like they make it on the bayou. I only wish that fresh crawfish were available year-round.
The starting point for many Creole and Cajun dishes is a roux. A roux will make or break your dish. Roux is more than just a thickener. It also adds flavor to your gumbos and other dishes. You must be very careful with the roux. If you start smelling a burnt smell, throw it out. Even if you think you got all of the burnt parts out, your finished dished will still taste burnt. You also need to make sure you do not splash any roux on you. It leaves another type of burn.