Diary 9|6, 7|2014: N’Tini’s. Grilling.
~ NOMenu.com

Diary 9|6, 7|2014: N’Tini’s. Grilling.

The entire Cool Water Ranch quartet has dinner at N’Tini’s. Good news! Helen, for many years our favorite waitress there, is back to work weekends as she builds up her real estate business. She’s friendly and knows what’s going on. What more could one ask of a server. She fetches me a copy of N’Tini’s upcoming new menu. I’m surprised to see that they kept the New Orleans Cut steak. Last time we were here, it seemed that they were about to get rid of it. They were doing it wrong anyway, not cutting a thick one into two filet-size pieces as I suggested. (The idea is not original with me, but the name is.) keep reading. . . .

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Namese. Mid-City: 4077 Tulane Ave. 504-483-8899.

Owner Hieu Doan explains the essence of Namese this way: “We cook in the traditional Vietnamese style, but we also cook the new dishes we have fun creating in our kitchen.” If you always eat pho with brisket when you dine on the food of Vietnam, you will find it done well here. But if you are up for something a little different (or even a lot), that is here too. All credible, delicious and very fresh. Click for the full review and recommended dishes. . .

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Hot Tamales Post-K
~ Food FAQs

Hot Tamales Post-K

The best I’ve found of this kind of tamale are made and sold at Guillory’s, a small Old Metairie grocery store that evolved into a cafĂ©. Its specialty is homemade hot tamales, along the lines of the what Manuel’s used to do–but significantly better, I think. Guillory’s is at 3708 Derbigny, a side street two blocks from and parallel to Airline Highway, between Cleary and Severn. Click for the answer. . . .“> Read more. . .

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Natchitoches Spicy Meat Pies
~ NOMenu.com

Natchitoches Spicy Meat Pies

Spicy meat pies, as big as your hand and shaped like a half-moon,are a major specialty in the central Louisiana town of Natchitoches (pronounced “NAK-uh-tish”). That French colonial city boasts being even older than New Orleans. We get our share of meat pies at the Jazz Festival and the like, but the temptation to make them at home is strong. I must warn you that this is not easy. The filling is straightforward, but the dough is a little work (as is all pie dough). And then you have to deep-fry, never any fun. (They can also be baked, but they’re not quite the same that way.) Still, these things are so good that Learn to cook these things. . .

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Drumfish With Hot And Hot Shrimp @ Upperline
~ 500 Best Dishes

Drumfish With Hot And Hot Shrimp @ Upperline

Although the black drum (cousin of redfish) is the center of the plate, the shrimp are what you’ll remember. It comes to the table napped with a buttery, peppery sauce, but a little pitcher on the side allows you to add the second, different, and much hotter sauce to your liking. Owner JoAnn Clevenger said she saw the idea in a restaurant she visited, and had then-chef Ken Smith devise the Upperline’s version. Read More. . .

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September 17 In Eating
~ NOMenu.com

September 17 In Eating

Today is National Greek Salad Day. Not only is it found in every Greek and Middle Eastern restaurant in America, but in almost exactly the same form in tavernas all over Greece. Greek salads require a certain critical mass for the ingredients to balance out, so they’re usually served in an entree size. Here’s what goes into it: Read the rest of this. . .

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The Trouble With Cult Restaurants ;-)
~ Food Funnies

The Trouble With Cult Restaurants ;-)

The customers are as weird as the wait staff. And vice versa.

Click here for the cartoon.

keep reading. . . .

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Mexican Independence Day Today At Casa Borrega.
~ Eat This Now

Mexican Independence Day Today At Casa Borrega.

Linda and Hugo Montero and their fascinating new restaurant Casa Borrega are celebrating the 204th anniversary of the independence of Mexico today. There’s live Mexican music and a special menu of some dishes seen only occasionally around New Orleans. Chiles en nogada, for instance, uses chile peppers with the colors of the Mexican flag to make a tripartite dish. Green poblano peppers with picadillo (ground beef, pear, peach and nuts) a white walnut-based cream sauce, and red pomegranate seeds. Then there’s menudo, the famous Mexican soup based on tripe. For dessert, bunuelos–think of beignets with an anise-flavored, brown sugar, cinnamon and guava.
Of course, there will be many beers and tequila beverages to perk things up. Read More. . .

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Diary 9|4, 5|2014: Bosco’s. Trout Amandine Is Still Good.
~ NOMenu.com

Diary 9|4, 5|2014: Bosco’s. Trout Amandine Is Still Good.

We dine at Tony Bosco’s Italian place in Terra Bella. Mary Ann once again states her love of the decor there, calling it one of the most beautiful restaurants on the North Shore. She eats a pair of crab cakes while I indulge in a cup of crab and corn soup. Then a pair of salads, and MA stops eating. I keep going with an appetizer-size casserole of Italian baked oysters, with aglio olio pasta on the side. All this is light and good. So is the wrap-up of panna cotta for dessert. But the place is nearly empty. Well, it’s Labor Day week, the slowest of the year for restaurants. keep reading. . . .

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Where’s The Turtle Meat?
~ Food FAQs

Where’s The Turtle Meat?

Q. I have your recipe for turtle soup and you make it sound delicious. But I’m having a problem finding turtle meat. Who has it? Click for the answer. . . .

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