King Cake

I can't believe that I have not posted about King Cakes.  I have been researching the subject for many years now and I was sure that I had already shared my thoughts. After searching, I could not find a post - so here it is. 

Luca and Takehiro having the first King Cake of the season on January 6 several years ago.  

King cake is eaten on January 6 in honor of Epiphany, or Twelfth Night, which historically marks the arrival of the three wise men/kings in Bethlehem who delivered gifts to the baby Jesus. (The plastic baby hidden inside king cakes today is a nod to this story.) King cake also appears on tables throughout the Carnival season, which runs from Epiphany to Fat Tuesday (the day before Ash Wednesday and the start of Lent).

After many years of tasting, re-tasting, and trying new contenders, here are my recommendations for King Cakes in the Hammond/Ponchatoula area.  I am going to have to declare a tie for the best because they are so different and yet so good. 

1.  Berrytown and Navarre's

These are my two go-to favorites.  Each for different reasons.  Berrytown uses a donut-like dough that has a nice cinnamon flavor.  As a result, all of their cakes are moist - which is one of the main issues with most other king cakes.  Their filled cakes sometimes go over the edge with delicious moistness - but that's part of the attraction.  On the other hand, Navarre's uses more of a brioche type dough that is plain and not as moist.  It is the perfect compliment to yumminess of their fillings (my favorites are blueberry cream cheese and pecan praline) and icing.

Here are some of the runner-ups that I have enjoyed over the years:

Bohnings Supermarket in Ponchatoula - this used to be my favorite - before Berrytown and Navarre's were available.  I need to try their new Chantilly King Cake - looks delicious. 

Doughlious Donuts - Almond Crunch King Cake - nice almond flavored icing with sliced almonds on top.

Ambrosia (BR) - Zulu King Cake - cream cheese, pecans, coconut, and chocolate.  What's not to love?

Bittersweet Confections (NO) - Chocolate King Cake - cream cheese filling with a dark chocolate icing. 

Rouses - cream cheese - traditional and consistent. 

Sucre - a beautiful king cake that is not too sweet, but very good.  I tasted this cake again recently and it is delicious.  Just a small layer of cream cheese and light cinnamon flavor.  Also the icing is almost translucent.  I saw where you can get these at Cupcake Concept is Hammond.

FOM Bakery - available at Sweet Rolls in Hammond.  Very good brioche style king cake that is moist with a nice cinnamon flavor and almond icing.

I have tried others - that I will not list - that did not impress.  The ones listed above are the ones that I would eat again. 

Future Research

In my online research, I also found a new one I need to try in the future.  A Ponchatoula King Cake from http://mauricefrenchpastries.com/

Although they misspelled the name, it is a nice gesture to our city and the strawberries.

Another King Cake on my must-try list (I have one ordered for Friday, February 9) is the current buzz-worthy king cake from Dong Phoung:  http://dpbakeshop.com/

New Stories related to the frenzy over these cakes:

http://www.nola.com/dining/index.ssf/2018/01/dong_phuong_king_cake_scalping.html

http://www.theadvocate.com/new_orleans/entertainment_life/food_restaurants/article_2a8a0a46-06ce-11e8-90f0-ff3b50acad42.html

*I am driving to Dong Phuong Friday (Feb. 9) if anyone would like to come along.  Order first - if they still have some available.

PS - This research has got to stop soon.  I have got to get back on my diet. :)

Here are other lists of favorite king cakes:

https://www.louisianacookin.com/kings-king-cake-9-best-louisiana-king-cakes/

http://www.kwbbrlaw.com/blog/2018/02/02/kwbbrh-king-cake-contest-2018/

http://www.thenotsoblog.com/2011/01/top-five-places-buy-king-cake-nola/

https://nola.eater.com/maps/best-king-cakes-new-orleans-nola

http://www.theadvocate.com/baton_rouge/entertainment_life/article_9a8fc516-fc8c-11e7-9d7a-cf6396d7876b.html

Trey Yuen - The Future

I wanted to finish my series on the closing of the Hammond Trey Yuen with some ideas for moving forward.  Of course, the most obvious option to solve that longing for the food of Trey Yuen - especially the Tong Cho sauce which I can find anywhere else - is to go to their Mandeville location.  In August I had a few doctors appointments in Mandeville, I decided to make these appointments around lunch time so that I could get my Trey Yuen fix at the same time.  In my post-surgery world, I have been using doctor's visits as opportunities for Culinary Adventures. 

I am happy to report that the Mandeville location has most of the same lunch specials.  I like the get the Trey Yuen plate with Tong Cho pork instead of sweet and sour.  They happily obliged and my Tong Cho appetite was sedated.  I smile with happiness as I tasted the wonderful flavors again.  I would not have to go without forever.  In the course of two months, I visited the Mandeville location three times (every time I had an appointment in that direction).  I did ask if they did their lunch menu on any evenings and they said that they did not.  Everything was the same with my meal except that the plate seemed larger (so the portions not as heaping as in Hammond) and the wontons were cut into strips - which I liked.

In addition to this option, I want to explore local options like China Lotus.  I have eaten their just a couple of times and been pleased.  I hear that they do their lunch menu on Sunday nights.  I also must admit that every now and then I visit one of the local Chinese buffets.  They are inexpensive, quick and easy meals.  Not sure which is my favorite - all three have pluses and minuses.  I am open to suggestions for other options.  For now, if you want as close as you can get to Trey Yuen of Hammond go to Trey Yuen in Mandeville. 

Food - A Family Legacy: The Coffee Pot

The Coffee Pot

I'm not sure if this has anything to do with my love of cooking and eating, but my dad's family owned and operated a diner in downtown Ponchatoula for about 40 years.  It opened in the early 30's and closed in the early 70's.  Below is an article in the paper that gives an early history of the restaurant and my grandfather, Paul Williams.  A special thanks to local historian, Jim Perrin, for finding this article and some of the pictures. 

It was a place that was open 24 hours a day.  For most of its history, it did not even have locks on the doors.  Later they began closing for Christmas, but my grandfather felt this was a service to those that needed a place to eat.  I remember hearing that the first time they closed the restaurant was when FDR died.  My grandmother, Mabel Varnado Williams, was a huge fan of the president and was too distraught to work. 

I have some memories of visiting the restaurant.  I would stop by on my way to swimming lessons at the town pool in Kiwanis Park.  At that time we lived on West Willow - just a few blocks from the restaurant.  I was especially fascinated with the milk dispensers and would enjoy chocolate milk as often as I could.  I remember a long curved counter and booths along the wall.  There was also a candy counter and maybe ice cream near the front.  I also remember my dad bringing home supper in large plastic jars.  My mom was the baker in her home growing up, but did not learn to cook.  We would joke that she didn't need to learn since dad could bring home leftovers from the restaurant each day.  I don't remember eating very much at the restaurant - just stopping by every now and then. It closed when I was around 11 years old - soon after my grandfather died.  By that time the downtown area of Ponchatoula was struggling, with the addition of the interstate, and my father had 5 children to support.  

Unfortunately, when it was time to close the restaurant, my dad was so ready to leave this all-consuming business that he did not keep very many items from the restaurant.  Also, unfortunately, he is no longer here to ask questions about the restaurant.  I will share some of the stories that he did share over the years in upcoming posts.   If you or someone you know has a memory or artifact from the restaurant, I would love to hear about it or see it. 

Here are a couple of other pictures of the restaurant:

This picture was taken when the Ideal Theatre was caught fire in downtown Ponchatoula.   His future wife (my mom) worked at the Ideal - he did not know it at the time. 

Here is picture from the 1955 PHS Greenback.  These were two class favorites that some may recognize as members of their family. 

Culinary Discoveries: Hawaii - Loco Moco

This blog series will feature discoveries that I have made in my travels - near and far - that I have incorporated into my cooking repertoire.  This discovery was made on a trip I took with my sister, Holly, to Hawaii several years ago.  The trip was one of those "free" trips if you listen to the timeshare presentation.  Although resisting the hard sale on one of the days of the trip was tough, the trip was wonderful.  Here a just a few pictures from the trip. 

Although I tried several new dishes on the trip - including attending a church pot luck that included included some traditional dishes like poke' - the dish that I loved and have repeated at home is "loco moco."  I had it the first day as we drove around looking for something to eat and stopped in a shopping center at a placed that looked like typical chain restaurant.  I saw a dish on the menu that intrigued me.  It was a series of bowls called - loco moco.  Each featured white rice, a freshly cooked hamburger pattie, and some type of gravy or in my choice - chili.  All of them also featured a fried egg or two on top.  Once you cut open the egg and mixed all of the ingredients together - it became a very satisfying meal.  One that I realized I could easily recreate at home.  On many occasions since - especially if I have leftover rice and/or make a pot of chili - I make this dish.  Since my first one was with chili I mostly make that version - but can imagine that the one with gravy is equally delicious.  

I don't have a picture of the one that I had in Hawaii or ones that I have made since, but here are a few pictures I found that represent the dish.

Do you have any culinary discoveries that you have repeated once returning from a trip?  If so, feel free to share.   

Trey Yuen - Past and Future: Part 3 - Special Memories

Trey Yuen has been the place for some special memories.  One of the most consistent has been hosting the Ponchatoula High School Key Club's end of year banquet.  This is my 30th year with the PHS Key Club and we have probably done about 20 of our banquets at Trey Yuen.  I don't have digital pictures of the early days, but those were special times for me as I remember each group of outstanding students I had the privilege to work with.  Trey Yuen had a nice and large banquet room (we needed space for 80-100 at times) .  We used their buffet menu (Joe let me substitute Tong Cho for the sweet and sour sauce on the pork).  The students (and I) enjoyed going back for seconds.  Below is a group from about 5 years ago. 

We also held board meetings there at times.  Below is a picture of our officers at a board meeting in one of the private rooms.  They called them "VIP" rooms - which made them seem special. 

As I  mentioned in my first post, we have convinced my mother to come once or twice for special family get togethers at Trey Yuen.  When my sister, Holly comes to visit from Chattanooga, we like to all get together.  This time it was on a Monday night and we had to go to Trey Yuen.  Mom reluctantly agreed.  Just another example of how she will do anything for her children.

  For the family, we have also been to Don's, Café Nola, and Buddies - all great places for special events.  Still not sure where we can have our Key Club banquets with such a nice large room and reasonable (and filling) menu.   I guess it will be time for some new traditions.  The memories of these special occasions just helps to add to the feeling of loss - like a good friend who was always there for you when you needed them. 

Trey Yuen - Past and Future: Part 2 - Tong Cho

As I mentioned in Part 1 - I loved the food at Trey Yuen and there were a few items that I thought were outstanding.  I'm not sure when they started serving it, but ever since I tried their Tong Cho sauce, I was hooked.  I had to have it every time I went there.  It didn't matter what it was on - chicken, pork, shrimp, crawfish, or catfish - I loved it.  There was a time when they sold jars of the sauce and I bought it a few times.  However, with Trey Yuen's prices being so reasonable and the location so convenient, I usually just let them do the cooking.  The sauce was a sweet and slightly spicy dark brown sauce.  It was usually served with slices of carrots, bell peppers, and onions. 

One of my favorite combinations to get (from the lunch menu) was the Number 11 (fans will know what I am talking about) with Tong Cho pork instead of sweet and sour.  The number 11 (pictured below in front) included the sweet and sour pork, double happiness (they used to call it four happiness), fried rice, barbeque pork, egg roll and fried wontons.  All of this for a reasonable price.  It probably started at $5 or $6 years ago and probably was around $10 when they closed.  In addition to anything Tong Cho, I liked their egg roll with the duck sauce (haven't found a good substitute for that yet either), the wor wonton soup, and the sweet and sour soup. 

Even before they closed and much more now that they have closed, I have tried to find a recipe for this sauce.  I have not had time to try any of these recipes out yet, but there are others who have tried to copy (see below).  If someone else has cracked the code - please let me know.  It would really help me get over the closing of this restaurant. 

TONG CHO SAUCE - Recipe Circus

recipecircus.com/recipes/CookinKat/RECIPESTOTRY/TONG_CHO_SAUCE.html

TONG CHO SAUCE. Source of Recipe Internet Recipe Introduction Hopefully this is close to the famous Trey Yuen Tong Cho Sauce List of Ingredients Tamari Glaze

Recipe(tried): Trey Yuen Tong Cho (copycat recipe ...

www.recipelink.com/msgbrd/board_14/2013/SEP/38149.html

I adore trey yuen, ... so I cracked the code on this one. It's pretty close. TREY YUEN TONG CHO 1/2 bunch green onions, ... Tong Cho Sauce (sweet and sour sauce)

Recipe: Tong Cho Sauce (sweet and sour sauce ...

www.recipelink.com/msgbrd/board_14/2010/MAY/35178.html

ISO: Trey Yuen Tong Cho Sauce: Board: Copycat Recipe Requests at Recipelink.com: ... Tong Cho sauce is a sweet and sour sauce with the main components of sugar and ...

My next post will be about another special connection that I had with Trey Yuen.  Great memories. 

Trey Yuen - Past and Future: Part 1

This is my first post in a long time.  I have recently retired and hope to be able to add more content.  I have continued to do research over the years, but have just not had time to share.  Today I would like to talk about Trey Yuen.  If you live in the Hammond area you know that the Hammond location has closed. 
http://www.theadvocate.com/baton_rouge/news/communities/livingston_tangipahoa/article_7e587fc6-460e-11e7-82cf-1bde0bec3dd3.html

I still can't imagine Hammond without Trey Yuen.  I have not even passed by the location since and I am not sure how I would react to the vacant spot.  You see I grew up with Trey Yuen and it was a major part of my life for the past 40 years.  My earliest memories are going to the China Inn location with friends in the late 70's and early 80's.  I also remember my excitement when they built their new building and called it Trey Yuen.  I'm not sure when they started doing their lunch menu on Monday nights, but you can't be from the Hammond area and not know about that.  Both the restaurant and take-out were slammed with business every Monday.  To me, Mondays were Trey Yuen night - only a true foodie would understand. :) Countless outings and take-out were done on a Monday night.  I remember family game nights on Mondays where we ordered take-out from Trey Yuen.  I will also never forget when they added the Wardline Road exit off of the Interstate 55.  I called it the Trey Yuen exit.  It gave us a straight shot to the restaurant.  I could get from my house to Trey Yuen in 10 minutes. 

Of course I didn't only go on Monday nights, their dinner menu was also great.  I had two different friends that moved out of state and when they would come back to visit we would go to Trey Yuen.  It was automatic - a tradition.  We would always get the Dynasty Dinner.  It included appetizers (soup and egg roll), entrée, and dessert (lotus banana).  Another time a group of us foodies (you could tell we liked food) had eaten dinner there and cleaned our plates - there was not a piece of food left.  When the waitress came and asked if she could box any leftovers we all started laughing because there was nothing left.  I'm not even sure if the waitress knew why we were laughing, but it became one of the inside jokes that we repeated over the years. 

We also had a few family events there.  My mom wasn't a fan, but we talked her into it once or twice.  It was also nice that one of the owners, Joe, would call me by name every time he saw me.  People want to feel appreciated and remembered.  He did a great job of that.  I felt that we were friends even though our only interactions were at the restaurant.

Now you may be wondering what all the fuss is about, but in their heyday - they were considered to have some of the best Chinese food in the United States.  It was a step above anything else that was available and that is why people fell in love with it.  Part 2 will explore some of my favorite menu items. 

Gumbo Weather and Christmas Eve Open House

Being from South Louisiana you can expect that gumbo is one of my go-to meals.  It is great on cold, wet, dreary days or any day.  It has also become part of a tradition I began about 15 years ago and that was to host a Christmas Even Open House for family and friends.  Gumbo is the main attraction.  Not just one gumbo, but three different kinds.  I wanted to provide an opportunity for extended family and friends to come together in a low stress environment.  I host it all day so that people can just stop by on their way to and fro on that busy day. 

The three gumbos that I do are:  Chicken and Andouille, Turkey, Sausage, and Shrimp, and Seafood (with shrimp and oysters).  My chicken and andouille is based on the Mr. B's Bistro Gumbo Ya-Ya recipe: http://www.mrbsbistro.com/recipes_gumbo.php. 

My Seafood gumbo is based on this recipe:  http://www.gumbopages.com/food/soups/seafood-gumbo.html.  One thing that I do special for the Christmas Eve gumbos is to make the roux by hand and the stocks for each gumbo.  Other times of the year, I use shortcuts like pre-made roux and chicken stock.  Let me know a favorite gumbo recipe of yours and I may decide to use it at next year's open house.  Also, feel free to stop by next Christmas Eve from 12 noon to 12 midnight. 

Food and Friends

The next best meals (after meals made by mom and eaten with family) are the ones eaten with friends.  If you know me, you know that I am an educator - over 30 years.  Although a challenging job, it is can be very rewarding.  Most people go into the field of education, to make a difference in the lives of children.  Helping a person learn and reach their full potential is one of life's greatest gifts.  The best gift you can give a teacher is to let them know the difference you made in their life.  Well, a former student of mine and Key Club president (I am the Key Club advisor), Parker Layrisson, has taken that appreciation to another level.  Not only does he and his beautiful wife (Brandie) attend my Christmas Eve open house, but they also offered to take me out to a restaurant of my choice.  Although I don't solicit invitations like this, I am smart enough not to refuse them.  I immediately knew which restaurant I wanted to try, one that Parker had mentioned to me before as his new favorite and one that was getting lots of national attention, Peche.  http://www.pecherestaurant.com/ 

It was also nice to go with Parker and Brandie since they had been before and enjoy eating as much as I do.  They knew what to get and we ordered lots of food.  Began with some raw oysters.  I don't normally order raw oysters but Parker was getting some and I told him I would eat one - so he only got a half dozen.  They were wonderful.  Fresh, salty, great sauce....and I ate three. It is probably the menu item I still think of the most often.

We also had the smoked tuna dip as a appetizer.  It was very good.  It is actually something can make at home.  Just have to figure out how to get the smoked tuna.  I ordered the grilled tuna with olive salad.  Another revelation of a dish.  The tuna was fresh and grilled perfectly, but the olive salad with the green olives - not like you get in a jar - made the dish special.  The side of sautéed kale was also delicious.

Grilled Tuna with Olive Salad

We also had a side of fried Brussel sprouts. My final revelation.  They were amazing.  I had tired them before and wondered why people like them so much.  It really depends on how they are cooked but these were delicious.  I have since tired to duplicate it at home and came close.  

My grilled tuna and their whole grilled fish and our fried brussel sprouts.

Since we were pigging out, we got dessert.  The pineapple upside down rum cake was also very good.  All in all a great meal.  Look forward to going back, but it would be hard not to order the same amazing food I had this time.  Thanks Parker and Brandi for a wonderful afternoon. 

The Best Meals of My Life!

As a foodie, you may wonder what I consider the best meals of my life.  You may expect a top 10 lists, but today I want to talk about some very special meals - the ones made every Sunday by my mother.  For was long as I can remember my mother has prepared Sunday lunch for the family.  When I was younger, it would be something quick since she had 5 children to get ready for Sunday school and church.  It would either be hot dogs or sloppy joes.  I would spend time in church trying to remember which Sunday it was (hot dog or sloppy joe Sunday) and anticipating those simple - but delicious meals.  As we began to grow up and leave the house, mother began preparing more complicated meals.  She started preparing things like roast and gravy with mashed potatoes or lasagna or stewed chicken with rice and potato salad.  She also always had a dessert - cake, pie, banana pudding, Mississippi mud pie, etc.  She did all of this while never being late for Sunday school and having it ready for the hungry family after church.  A combination of crockpots and over timers have helped over the year.  Now you may think that she could not possibly continue to do this every week, but at 76 years old she is still at it.


Mom's 76th Birthday Party at Middendorf's

She is an amazing women and she does it because of her love for the family.  She knows that by having lunch for us each Sunday, it will increase the chance that we attend church (since we don't have to worry about cooking ourselves).  It will also increase the chances that we would stay close as a family.  The brothers, sisters-in-laws, and nieces and nephews have spent time together that we probably would not have spent.  Family members also know that they can bring their friends with them - especially if the friends go to church with us before lunch.  Everyone is welcomed in Betty's house on Sunday and you can feel it.  You know the sad part is that we won't truly appreciate the lunches until after they are gone.

As you know, I host exchange students and everyone of them will tell you that one of things they miss the most when they leave are the Sunday lunches at mom's.  Here are some pictures from those Sunday lunches and I hope that you can get an idea of how special they are. 

 

 

The best meals in life are the ones made with love.  Thanks Mom for loving us enough to spend time each week making us a meal so that we can have great memories like these.

Besh Box!

Besh Box Update (Feb. 2015):  The Besh Box was discontinued in April of last year.  Although I was disappointed, I have tried other subscription food boxes and will be posting about them in the near future.

Original Post:

Guess what?  One of my favorite chefs, John Besh - see previous posts - has begun a monthly food lovers box.  Described as the ultimate gift for a foodie, I had to buy it for myself.  There are several plans, but I wanted the monthly plan that included a copy of his new book.  Here is a link to the site for more information and to sign-up for a plan.  http://beshbox.com/

It took about three weeks before the first box came and I could hardly wait.  I felt like a child at Christmas again.  What would be in it?  I received notice that it had shipped and a few days later, there it was.

I rushed inside to open it up and this is what it looked like:



The card inside listed all of the contents.  I almost missed the one of the most exciting things - the vanilla bean - because if was wrapped up.  Didn't look for it until I saw the card.  Although I was excited to get it, I have not done much with the items yet.  Part of the problem is that I want to do something special - especially with the pecans and vanilla beans - and I can't decide.  Right now I am leaning toward a vanilla bean cheesecake with pecan pralines.  I'll keep you posted on what I do.  #beshbox

Buyer Beware!

I consider myself an educated person, but there are times when I get taken advantage of and feel very stupid. I then get angry and realize that some restaurants only think about making money.  What they don't realize is that when you think of doing what it right by the customer you will probably make more money because of repeat business.  As you know a good time to try expensive restaurants is at lunch.  You get the atmosphere, service, and many times a similar menu for a less expensive price.  However, BE CAREFUL. I have been burnt twice (you think I would have learned from the first time - but they were separated by 10 years.)  The first time was a Ruth's Chris Steakhouse.  At the time it was a local steak chain know for great steaks and hefty prices.  I had been treated there once for dinner, but had not been back.  A friend said that they had reasonable lunches so I thought I would try it.  The waiter comes to the table and shares the specials with us, one of the specials was a cowboy rib eye - oh boy one of my favorites.  I didn't ask the price but assumed that since it was a special for "lunch" that it would be reasonable.  I know you can guess what happened.  It was regular dinner prices - somewhere around $40.  Well, I said to myself I would never make that mistake again, but guess what?

A couple of weeks ago I found the new Galatoire's Bistro in Baton Rouge.  It was related to the famous New Orleans restaurant that I had eaten at before.  I remembered that lunch was a good time to eat at expensive restaurant and so I went.  I look at the lunch menu - in fact they had a three course special for 19.99.  Alright, I had found a deal.  The waiter came and shared the "specials".  One sounded good to me - spaetzle and filet tips. Since I had been to Germany and fell in love with spaetzle, I ordered that.  I also ordered a salad.  When I got my entrée I had no clue yet that I had made the same mistake twice.  A small bowl of spaetzle with beef tips appeared - perfect size for lunch.  With the salad it was just enough.  Well guess what happened when I got the check.  The special was $28.00 which along with the salad and ice tea came to $40.00.  I was taken aback and felt taken advantage of again. Don't restaurants know that people assume that specials at lunch should follow the pricing of lunch?  The only thing I can think of is that they do it on purpose.  They dare people to ask the price - you know the saying:  if you have to ask you can't afford it.  So my advice when presented specials at lunch is to ask the price.  If you are going to pay dinner prices you might as well go at dinner. 

Fish - Not Fried?

One of the phenomenon that I have become aware of hosting exchange students is that people in other parts of the world don't fry everything.  Unfortunately for me, I grew up thinking the only way to eat fish was fried and with examples like Middendorf's in my backyard, I didn't see any problems with that. 

Trying to get Lukas to like fried fish.  He was an easy convert.

As I have experience students from all over the world, I realize that first they eat more fish than I do and they rarely eat it fried.  One of their favorite meals that I cook for the exchange students is baked fish.  They love it and I have to force myself to eat it.  Over the years, I have tried getting it at restaurants and was usually disappointed.  Most of the time it was dry and sometimes flavorless.  Well, the past few weeks, as I have been doing research for this blog, I have been ordering grilled, sautéed, or baked fish.  This is also because I am trying to lose some weight this summer (too much blog research).  I tried the fish at several well-known restaurants and it wasn't until today, that I found one that was not dry.  You can read my reviews of each meal on Yelp, but here are the ones I have tried recently.   

At Emeril's - New Orleans, http://www.emerilsrestaurants.com/emerils-new-orleans,  I ordered the Andouille crusted drum (pictured below).  Unfortunately, I did not take a picture of mine, but it did not look like this.  I got this picture from the internet.  There was very little sauce and a lot more shoe string potatoes.  Although it looked impressive, it was difficult to eat and the fish was dry.  The fewer potatoes and the pool of sauce pictured would have helped my entrée.  I did however enjoy the whole experience of eating at Emeril's. 


The next try was a week later at Restaurant des Families in Crown Point.  http://restaurantdesfamilles.com/

I ordered the Redfish Marcel (pictured).  It looked good, but again the fish was dry.  That is crabmeat and grilled shrimp on top. Once again enjoyed the company and the scenery - just not the fish.  

 

I was beginning to think I should give up on ordering and eating fish - unless it is fried.  I can't cook it right at home and I tried ordering out at two highly rated restaurants and still do not like it.  That was until today.  Today I ate lunch at Mila in the CBD of New Orleans, http://marriottmarketing.com/ord/production/MSYBR_MilaNewOrleans/,  and I am a changed man.  The sautéed halibut (although small) was one of the best dishes I have ever eaten.  Wow, when fresh fish is cooked properly, there is nothing like it.

 



Not sure what made the difference, the type of fish, the freshness, the preparation.  Whatever it was I want have more.  I kept thinking on the way home where I could buy some halibut.  Still trying to figure that out, but I could eat this every day.  It was a perfect dish.  Also, the entire experience at Mila was fantastic.  They have a three course lunch menu for $20.00 and it was wonderful.  The setting and service were also top notch. 

 

Well, I guess I should give fish another chance.  I will keep looking to find fresh fish to cook at home and ordering grilled or sautéed fish when I think it is a place that may do it right.  



Willie Mae's Scotch House

I finally made it to the apex of fried chicken. This legitimate "hole in the wall"is actually in an old home located a few miles from downtown New Orleans.  Although there is not a website - most hole in the walls don't have one - a search on google brings you all of the information you need.  Here is the contact information from the web:

Willie Mae's Scotch House
2401 Saint Ann Street
New Orleans, LA 70119-3405
(504) 822-9503

Once you arrive you will probably need to wait outside in a line.  We arrived about 12:30 and there were about 15 people in
 front of us.  It was an interesting wait because taxi after taxi came and dropped people off.  Listening to the crowd in line you
hear that they are from all parts of the country.  Just in front of us a group from California.  Behind us a group of young men
proclaimed that they had driven 4 hours from Alabama to eat at Willie Maes.  "I woke up this morning and just had to come." 

Now I know why...all of the recognition and awards are true...this is the best chicken in the United States (and that means
probably the world).  The chicken plates come with one side.  They are also dark meat unless you specify white (an extra charge).
I chose white and red beans and rice (see pictures). 

I'm not sure what the secret is (I think it may be brining), but this chicken was the juiciest most flavorful chicken I had ever eaten.  It wasn't just the coating that was full of flavor, but the meat of the chicken.  I vowed that I would return or learn how to cook chicken like that.  I also suddenly understood the young men from Alabama.  I could see myself waking one morning and having to come eat some more of the chicken.  Since I am only an hour away and know how to park, stand in line, etc. it will be easy.  Don't come here if you want attentive waiters or perfect eating conditions.  They tell you where to go and basically try to get you in and out.  I know the people standing in line appreciate that. 

Restaurant August and John Besh

I recently had the opportunity to have lunch at Restaurant August in New Orleans.  http://www.restaurantaugust.com/  It is owned by John Besh and is one of the best restaurants in New Orleans.  Restaurant August was where John Besh got his start - pictured (at least where he was when he became famous).  The restaurant is in an old New Orleans building and is one of the most beautiful dining rooms in the city.  The service was exceptional.  Not a moments wait for anything and very friendly without being intrusive.  This is definitely a special occasion restaurant in the city.

First I will tell you about the lunch and then a wonderful memory provided by a great couple.   There was a price fixe menu for lunch three courses for 20.11.  For a restaurant of this caliber it was quite a deal.  For the first course I chose a roasted cauliflower salad with a cranberry vinaigrette.  It was very tasty. 

Roasted Cauliflower Salad

For the second course I had shrimp stuffed with mirliton and andouille sausage.  There was also mushrooms and a brown butter sauce.  Although the dish had great flavor - the shrimp were on the small side and there were only two.  I know this is lunch - but I like a little more for lunch.  If the shrimp were bigger or if there were three it would have been much better.  The sauce and mushrooms had a nice flavor and the remaining sauce and bits of stuffing were delicious with the fresh bread provided at the beginning of the meal. 

The entree - two stuffed shrimp

Of course, I should not complain because there was still the desert course.  It consisted of a chocolate chiboust with a malted ice cream and salted caramel sauce.  Very yummy!!

Dessert - yes I could not wait to take a bite.

In addition to having a great lunch (although I had to hurry to catch a workshop session), the meal reminded of a special time I had six or seven years ago.  One of the fantastic teachers that I have had the opportunity to work with over the years, Becky Robin, was married to the brother of the original owner of August Robin.  She knew how much I loved food and I asked if I wanted to have dinner in the kitchen with Chef John Besh.  Of course I said yes and it was one of my most favorite food memories.  Of course, this was when he was only cooking at August and had not become uber famous.  We had a table in the corner of the kitchen and Mike, Becky, and I enjoyed a meal to remember.  For each course, he brought us each a different option so that we could try all of them.  I don't know how many courses there were, but we left very full and I left with a special memory.  I will always remember that night and want to thank Mike and Becky Robin (and brother August and John Besh) for that.  I wonder if he remembers us.  I was kind of hoping he would pop out at lunch and say hello.  :)