Oysters Bienville
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
The Sazerac
The Sazerac 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 Turtle Soup recipe begins in Fort Knox Ky. A fishing trip that included turtles was a marvelous adventure for an eight year old.
Lobster Thermidor
Lobster Thermidor is a fabulous French Creole dish and here, it’s enrobed in velvety mornay sauce with confit potatoes and seared bok choy.
Smoked Salmon Creole
Inspired by a dinner in New Orleans, Smoked Salmon Creole reminds me of a deconstructed bagel and lox, sans bagel.
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? This is the list I happily share with friends and foodies.
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
Crawfish Cardinal, named for the beautiful red bird, achieves its striking red hue through the addition of tomato in the sauce.