Lacaretta's - Amite

Recently had lunch at the Lacaretta's in Amite and wanted to give you a report.  I actually took pictures of what I ordered before I began to eat - I usually forget until it is half gone.  Lacaretta is a local Mexican food chain that began in Hammond about 10 years ago.  The restaurant immediately became popular for the relaxed atmosphere, good food, and reasonable prices.  As with any good restaurant it began to spread.  I believe there are about 5 or 6 locations including the one in Amite.  Most of the time the food is good.  Your usual offerings of Mexican -American food.  One of their most popular items is the cheese dip.  I admit that I have gone just to get that before.  On my recent visit, I ordered the fajitas.  I usually get something else, but wanted to try their fajitas.  The chicken fajitas were only $7.  You can see from the pictures you get a nice sized portion for that amount.  I was pleasantly surprised at how good they were.  Some recent trips the food has just been OK.  Although they did not come out sizzling and smoking - I'm glad they didn't - they were freshly cooked and nicely seasoned.  I also included the optional guacamole - I love guacamole!  The only thing missing for me was cheese.  I like cheese on my fajitas.  I'm sure if I would have asked they would have gotten some for me. 

Top Chef All-Stars

The season finale of Top Chef All-Stars is set for Wednesday, March 30, 9:00 pm.   Here is a link to the show's website:  http://www.bravotv.com/top-chef  It is broadcast on Bravo.  This was an especially great season for Top Chef fans.  This represents the 8th season and for this round they brought the favorites from the previous season.   The big thing about most the all stars was that they almost won their season - most coming in second or third.  This season they had the opportunity to redeem themselves.  Since everyone was pretty good it also meant that the producers of the show could create some very difficult challenges.  I thought the challenges this season were the best ever.  It is really unbelievable what these chefs were able to do under extreme circumstances.  One of my favorite episodes was the Ellis Island one.  The quick fire challenge was creating a dish using the concession stand items on the ferry that brings visitors to the island.  They had until the boat landed on the island.  Then for the elimination challenge they brought family members in to help them explore they ancestors and develop a dish that reflected their heritage.  Since I love learning about my ancestors about as much as I love food - this was a great combination for me.  I also like the episodes where you learn more about the contestants by meeting their families. 

Another favorite episode was the one that celebrated gulf seafood.  Contestants created dishes using seafood from the Gulf of Mexico to help promote the industry after the oil spill.  The judges were Paula Dean and John Besh. 

After a season of exiting challenges it comes down to the final two:  Richard Blais and Michael Isabella (pictured).  I am pulling for Richard because he is the most talented chef of the group.  He was very close to winning his season, but choked on the finale.  He really needs redemption and I hope he gets it.   Let me know if you have a favorite and why.  Also after the finale I will post my final comments on the season.

 

You can also view of the episodes all day on Wednesday, March 30 on Bravo.  So even if you have not followed the show you can catch up on one day. 

Cheesecake

I would have to say that my favorite dessert of all-time is cheesecake.  I have made quite a few and eaten quite a few at restaurants.  Of all the cheesecakes that I have eaten, the most memorable one was at Junior's Restaurant in New York City.  Here is their website:  http://www.juniorscheesecake.com/.  There are four locations with the original being in Brooklyn.  I have eaten at the one in Times Square about 4 times (pictured).  Twice on two different trips to NYC.  One reason that I like them so much is the way that they combine cake and toppings with the cheesecake.  I wish that I lived close enough to try all of them, but since I don't, I can only say that once I tried the Devil's Food Cheesecake that I was hooked (see picture).  I will say that the picture does not do it justice because it is about 6 inches high.  I can't finish a piece in one sitting. 

This Christmas I tried to recreate the tower of goodness at home (with limited success).  I made a Red Velvet Cheesecake and one like the Devil's Food Cheesecake.  The key is to combine layers of cake, icing, and cheesecake.  I may try it again, but I'm afraid that if I am too successful, I will want to eat the entire cheesecake.  Feel free to post your favorite cheesecake spot or recipe. 

Restaurant Spotlight: Middendorf's

Ate at Middendorf's last Friday night.  The new addition is very nice.  There is a new entrance (with more waiting room) and a swamp themed dining room.  We were seated in the original section but that was OK.  Of course, they are known for their thin catfish.  We all ordered the fish (except that I also had fried shrimp).  The thing about Middendorf's is that they have the fish so thin that a small comes out as a heaping plate of fried goodness.  There is so much on the plate, that it almost falls off.  I'm not sure how they could put more on a large (we actually think one of plates was a large - by mistake - it had to be).  The fish comes out hot and must be eaten right away - it does not reheat very well.  The fish is also very consistent.  Now my shrimp were just OK.  I guess compared to the thin and crunchy fish, they seemed soft.  Not sure if it is the coating or what.  I think if they would butterfly their shrimp and use the same coating as the fish the shrimp could stand up to the fish - just my opinion.  I also tried a different side instead of fires.  The spicy new potatoes are like crawfish boil potatoes and were a pleasant contrast to all of the fried food.  My mom said that the potatoe salad was good as well.  Because of the location and new renovated space, I think that Middendorf's is just about the perfect outing for a casual seafood restaurant.

Picture was taken in 2008 in front of the old "new" building that was used during renovations to the orginal.  With my parents are two exchange students we hosted - from Germany, Till, and Lebanon, Jimmy.

Guthrie's Sauce Recipe - Allrecipes.com

This sauce recipe is supposed to be close to Raising Canes sauce.  I cut it out of the Times Picayune a couple of years ago and just entered it on the all recipes website.   If you have versions of this popular sauce feel free to share in the comments.

Guthrie's Sauce Recipe - Allrecipes.com

Sweet Potato Fries

Another relatively new kick for me is sweet potato fries.  Once again, they are supposed to be healthier than the alternative, but I'm afraid that just makes me want to eat more.  I remember the first time that I had them was about 7 years ago on a trip to Yellowstone National Park.  We were staying at the Old Yellowstone Inn and ate in the lodge dining room.  On the menu were sweet potato fries served with barbecue sauce.  And, you guessed it, they were wonderful.  The barbecue sauce complemented the sweet potatoes perfectly.  Since that day, it is hard for me not to eat my sweet potato fries without barbecue sauce.   Let me know if you have discovered some fun dipping combinations.  I know it doesn't make them healthier, but it sure tastes good. 

The picture is of the Old Faithful Dining Room. 

Honey Mustard Dressing II Recipe - Allrecipes.com

I have made the honey mustard dressing several times and it is very good.  Only four ingredients.
Honey Mustard Dressing II Recipe - Allrecipes.com

Brown Rice

I sure hope that brown rice is as good for you as they say it is because I have been eating lots of it lately.  I have discovered that it makes a very good jambalaya.  It also works well with red beans and rice.  In fact, at Zea's recently I had their red beans and rice and it was served with brown rice. 

Here is a recipe I adapted from one my brother Kenny gave me from his friend Scott.  Mine is a "no measure" jambalaya that comes out great  - most of the time. 

First, begin with a little vegetable oil in a pot large enough to hold the amount that you want to make.  You can also bake this version so starting it in a dutch oven also works.

Begin to cook your cut up sausage (your choice) and boneless chicken in the oil.
After the sausage has cooked off a little and the chicken has begun to brown, add some onions, green peppers (or using a pre-cut seasoning mix with those items). 
Let this cook a little.  Now add your brown rice and the amount of water suggest on the package (perhaps a little less because of the liquid from the item already in the pot)
Now for the seasoning...add salt and cayenne pepper to the water to taste.  Taste the water to see if it is correct.  It should tasty saltier than you want it to taste.  Also, be careful with the cayenne - a little goes a long way.
For color you can add some Kitchen Bouquet.
Then reduce heat and cook for the amount of time recommended.  If baking, bake for about an hour at 350.  About half-way through with either method stir the pot to mix the ingredients.

I guess you can guess why it works only most of the time.  Share in the comments any ways that you have tried brown rice or any easy jambalaya recipes.

Favorite Recipes

I will use the web site Allrecipes.com to share my favorite recipes.  If the recipes aren't already listed, I will add them to the allrecipes site.  If you have never visited it, I highly recommend it.  I use it for most of my recipes. 

Holiday Chicken Salad Recipe - Allrecipes.com

Holiday Chicken Salad Recipe - Allrecipes.com

Restaurant Reviews on Yelp

I have been posting my reviews of restaurants on Yelp for several years now.  Although I have not posted all of my restaurant research here, I do hope to be more disciplined and report more consistently.  To see which restaurants I have reviewed, click on this link:  https://www.yelp.com/user_details_reviews_self?userid=s6sW3-iY5tE0soe0N5nG4Q&rec_pagestart=40

Welcome to My Food Blog

I have always talked about sharing my opinion about foods with others.  My friend Beth and I would talk about it sometimes when we would go out to eat.  It was my excuse to go out to eat, try new places, visit famous restaurants, and try new recipes.  Until now, it had been all talk and a lot of eating.  Well now with the internet and blogs, it is so easy to share that I thought I would start.  I hope that this blog will help people on their quest for great meals and food.  I welcome comments and hope that this would be a place that people visit often.  My first picture posted is from a crawfish boil that our family enjoyed for my niece Heather's college graduation.  Her in-laws Susan and Deacon Autrey and her husband Ben put it together and it was great.  You can tell that we are enjoying it.  This represents some of the best food that South Louisiana has to offer and I thought it would be a great place to start.