Sazerac Cocktail
The Sazerac cocktail was once made with absinthe, but Louisiana passed a law making herb sainte the official ingredient. Were they skeert?
Arnaud’s – New Orleans
A visit to Arnaud’s must begin in the James Beard Award winning French 75 Bar, then finish in the dining room enjoying dishes developed over 100 years.
Bananas Foster
Soothe your inner caveman (or cavewoman) and play with fire making Bananas Foster!
Turtle Soup
This story begins in Hardin County, Kentucky near Fort Knox and it ends eating delicious Turtle Soup. I was taught to fish by my grandparents. Many a time we loaded up the Buick with our cane poles, bobbers and bait to head to fishing ponds on my Aunt’s farm property. For an eight year old these trips were marvelous adventures.
Hollandaise Sauce
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others. Marie Antoine-Careme and Auguste Escoffier said so!
Lobster Thermidor
Antoine’s in new Orleans has many classic dishes on the menu, but the most memorable to me was their Lobster Thermidor. Roy F. Guste, Jr. the proprietor, broke ground by publishing a cookbook and sharing his recipes. Most restaurants guard them zealously, especially when they were in the family for generations.
Smoked Salmon Creole
Smoked salmon creole reminds me of a deconstructed bagel, sans bagel. Inspired by a dinner in New Orleans, It required a substitution for pompano.
Galatoire’s – New Orleans
Galatoire’s is a destination restaurant. It’s one of the New Orleans “Grand Dames” because of it’s historical significance and excellence for more than 100 years.
New Orleans – The List
Hey Tim, what are your favorite New Orleans restaurants? I love to help friends dine well, so I decided to document my favorites
Vieux Carre’
As cocktails go, the Vieux Carre’ is a relative youngster compared to many of the classics. Pronounced voo-ka-RAE, the name literally translates as “old square”, which we know today as the French Quarter.
Crawfish Cardinal
Spell it Cardinal or Cardinale. Either way, this dish gets it’s name from the beautiful bird and it’s color from tomato in the sauce.