Satsumas Are Here!
~ Eat This Now

Satsumas Are Here!

Satsumas are showing up at fruit and vegetable stands around town. The lusciously sweet citrus fruits with their easy-to-open skins and discrete sections can’t help but bring a smile. They’re much more green than orange, but that doesn’t keep the juicy sections from being a pleasure. More on this. . .

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Diary 09|20|2014: Oktoberfest On Pass Manchac.
~ NOMenu.com

Diary 09|20|2014: Oktoberfest On Pass Manchac.

This year’s begins tonight, with the New Orleans Eat Club inaugurating five weeks of German specialties at Middendorf’s. We gladly accepted that assignment four previous times. It’s a perfect fit. The chef hosted the very first Eat Club dinner in 1993, when he was the boss at Bella Luna in the French Market. More. . . .

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The Bounty
~ NOMenu.com

The Bounty

There was a spate of new restaurant construction along the west side of West End Park in the mid-1970s. The Bounty was the longest-lived of those. With partners, John Fury created and managed the Bounty in its first decade years. Fury was a longtime operator of neighborhood-style New Orleans restaurants. The menu he assembled at The Bounty included all the fried and broiled fish you could get everywhere in West End. But it went on to include a few Italian dishes of surprising goodness, excellent fried chicken, barbecue shrimp, and a full line of steaks. The Bounty was a little fancier. . . keep reading. . . .

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Béarnaise
~ NOMenu.com

Béarnaise

Béarnaise is my favorite sauce. It’s good on almost everything: steaks, fish, fried potatoes, eggs, chicken. . . I could go on. Its finest employment in the Creole arena is in a dish called chicken Pontalba. If you find fresh tarragon or chervil, use twice as much as called for here. Read More. . .

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Bearnaise @ Chateau Du Lac
~ 500 Best Dishes

Bearnaise @ Chateau Du Lac

Bearnaise is not exactly a dish. But it pushes whatever it touches to a category or two higher. Look for a French chef to make it. Jacques Seleun is from Brittany–the other side of France from the Bearn province from which the sauce hails. But Brittany produces lots of eggs, butter, and herbs from which to make it, and Chef Jacques is classically trained. His bearnaise–always made minutes at most before it comes to you–is right on. The classic food on which it is served is steak, something that’s good here. But it’s also wonderful on the thick salmon. More. . .

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October 1 In Eating
~ NOMenu.com

October 1 In Eating

As we begin a new month, we note that October is (according to various untraceable sources): Country Ham Month, National Apple Month, National Chili Month (the first week is also National Chili Week), National Cookie Month, National Dessert Month, National Pickled Peppers Month (so pick a peck of ‘em), National Pork Month, National Pretzel Month, National Seafood Month, Vegetarian Awareness Month (yeah, yeah, we’re aware of them–more in a moment), Sun Dried Tomatoes Month, Cook Book Month (hey! buy mine here), Gourmet Adventures Month, National Spinach Lovers Month. . . More. . .

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Revolutionary Beverage Marketing. ;-)
~ Food Funnies

Revolutionary Beverage Marketing. ;-)

When the message was read by Hamilton, did he know enough about wine to suspect that this was sent not by Washington, but by Aaron Burr?

Click here for the cartoon.

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Diary 9|22, 23|2014: Bosco’s. Salu. Ugly Dog. Neely’s. Sun Ray Sushi!
~ NOMenu.com

Diary 9|22, 23|2014: Bosco’s. Salu. Ugly Dog. Neely’s. Sun Ray Sushi!

To dinner at the Metairie location of Sun Ray Grill. Dana Deutsch, the owner, was on the Round Table a few months ago, and told me that he was excited about the sushi operation at the otherwise Creole-American-Caribbean café he has always operated. That appealed to my hunger today. Little did I know that I was about to embark on the most unusual menu I’ve ever built for myself. . . keep reading. . . .

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The Future Of Pork Belly.
~ Food FAQs

The Future Of Pork Belly.

Q. About ten years ago I saw braised pork belly on the menu at Herbsaint. The waiter seemed to be really excited about it, so I tried it. What I got was a piece of gelatinous fat with a little bit of lean through it. I can’t say it was bad, but there were too many things going on that I found unappetizing that I never ordered it again. It seemed like just a big block of fat. Now I see it on menus everywhere I go. What is it, exactly, and why should I like it? And one more thing. I remember seeing a column of quotations in the newspaper financial pages and for “pork belly futures.” What is the future of pork bellies? Click for the answer. . . .

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Roasted Pheasant @ 7 On Fulton
~ 500 Best Dishes

Roasted Pheasant @ 7 On Fulton

Roasted Pheasant @ 7 On Fulton Pheasant is not often found in New Orleans restaurants, but it’s a tempting concept. The Christmas season–and particularly its Reveillon component–is just the impetus needed for a few chefs to try their hand at it. This year’s best came from Ryan Stone Ware, a young chef who’s popped up here and there in the past few years. He clearly put some thought and research into his Reveillon pheasant. It gets around the bird’s dryness problem by being pan-seared with a crust after being roasted….

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