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Catfish topped with court-bouillon is delicious, or a good creole tomato sauce.
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Mar 31, 2021 17:44
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gwrtheyrn posted:Has fried catfish topped with crawfish etouffee always been a thing? I definitely don't remember having them together growing up, but the last time I was in baton rouge I noticed that lots of restaurants had that. Well at least two of them anyways, chimes being one of them drat, that sounds good. I’ll have to hit up Chimes when I can finally fly back to the US.
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Mar 31, 2021 17:55
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Tried making Shrimp Roban for the first time a couple days ago. Very tasty but it doesn't reheat well at all it seems. 
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Apr 8, 2021 05:11
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Endless Justin Wilson: https://www.youtube.com/watch?v=mfEOok17Lko
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Apr 23, 2021 13:57
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Spent the weekend with Jazz Festing In Place on the radio and made a gator sausage po'boy with remoulade slaw. Nothing fancy but so good. 
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May 4, 2021 12:57
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TheKingslayer posted:Spent the weekend with Jazz Festing In Place on the radio and made a gator sausage po'boy with remoulade slaw. Nothing fancy but so good. Holy gently caress this looks gooooooooooooood.
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May 4, 2021 13:21
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TheKingslayer posted:Spent the weekend with Jazz Festing In Place on the radio and made a gator sausage po'boy with remoulade slaw. Nothing fancy but so good. Nice! Was really missing the fest this year. JFIP was awesome last year and this year, made it a little better.
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May 4, 2021 13:23
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Phil Moscowitz posted:Nice! Was really missing the fest this year. JFIP was awesome last year and this year, made it a little better. Not exactly on thread topic but I'm incredibly impressed by the recordings WWOZ has collected from the old events. Having a recording of Eubie Blake from the 70s is just awesome.
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May 4, 2021 13:28
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TheKingslayer posted:Not exactly on thread topic but I'm incredibly impressed by the recordings WWOZ has collected from the old events. Having a recording of Eubie Blake from the 70s is just awesome. Do they have an internet stream? I wouldn't mind listening in on this from Rhode Island. Been probably 10 yrs since I've been to Jazz Fest.
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May 4, 2021 13:32
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That Works posted:Do they have an internet stream? I wouldn't mind listening in on this from Rhode Island. Been probably 10 yrs since I've been to Jazz Fest. You can listen live on the site and while I've never explored it myself they have a whole bunch of interviews and performances on their Groovapedia https://www.wwoz.org/ Also it broadcasts on TuneIn if you prefer an app option.
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May 4, 2021 13:36
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thanks!
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May 4, 2021 13:48
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For the jazz fest weeks during COVID they’ve played old recordings of past fest performances, and you could stream them. But unfortunately that ended this past Sunday... You can still stream WWOZ but it’s not jazz fest anymore, It’s just their regular programming. Which is awesome of course.
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May 4, 2021 15:11
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fish courtboullion (using cod) Not the recipe linked in the OP though. Googled around for stuff, came across the idea of courtboullion with a more cajun take that start with a roux, use that to make a super thick sauce, and then semi-poach the fish on top of that in the oven. Turns out that works really well with cod, pollack, and other fish that's easy to overcook. I'm not a fan of poaching fish normally, but this way the sauce is so thick that the fish sort of floats on top and still gets a bit of bake action. It's super-good. Vague recipe: 1.5 lbs fish 2 onions 3-4 stalks celery 1 large green pepper 2-3 cloves garlic 1 can diced tomato 1 cup seafood or chicken stock 1 lemon prep fish a few hours ahead: pat dry with paper towel, season w/ old bay & black pepper preheat oven 300 make light cajun roux from 1/2 cup flour add & saute veggies, add seasoning: thyme, oregano minced garlic 1/4 tsp white pepper 1/8 tsp cayenne pepper add diced tomato & stock, until consistency is liquid but still very thick simmer a few minutes to come together lay fish on top, put some thin lemon slices on fish put in oven for approx 12-15min squeeze remainder lemon over when done very easy 1 pan dinner
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May 13, 2021 02:53
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Nice, love a court-bouillon
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May 13, 2021 03:01
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Nolacuisine doesn’t have a crab au gratin recipe, who does? I remember having the one at Deanie’s and it being probably the richest thing I’ve ever eaten.
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May 24, 2021 18:38
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I don’t have a recipe but drat is it rich...I had the French version in Brittany and it was fantastic
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May 25, 2021 01:25
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This one is out of Justin Wilson's book.  
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May 25, 2021 02:15
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Looks pretty simple, surprisingly. The hard part is going to be getting decent lump crabmeat in the UK.
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May 25, 2021 02:24
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Have a bunch of crawfish shells going to make stock for future etouffee and I'm excited.
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Jun 2, 2021 08:35
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TheKingslayer posted:Have a bunch of crawfish shells going to make stock for future etouffee and I'm excited. Yessss  the stock game. Your étouffée will be so much tastier.I made some crab/lobster shell stock the other day. My kitchen is under renovation but when it comes time for gumbo, I’ll be ready...
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Jun 2, 2021 14:30
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y'all recommends have been on point in the past. I've cooked the courtboullion in the OP a couple times and its turned out great. What other recipes do you guys recommend for whole fresh fish? The fish market I frequent typically has whiting, black drum, sheepshead, vermillion snapper, assorted groupers, spanish macks, etc.
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Jun 9, 2021 13:36
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Honestly I'm having trouble coming up with a Cajun/Creole whole fish recipe that doesn't start with "fillet the fucker" as step 0. Someone will probably be along to take my Louisiana card shortly but the best I could suggest is to make something Southern Italian. That aside, Redfish Pontchartrain is about as classic as you can get. Most of those other fish (except maybe the Spanish mackerels?) would work well in that dish. https://www.arnaudsrestaurant.com/2012/08/recipe-of-the-week-gulf-fish-pontchartrain/
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Jun 9, 2021 19:10
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Discussion Quorum posted:Honestly I'm having trouble coming up with a Cajun/Creole whole fish recipe that doesn't start with "fillet the fucker" as step 0. Someone will probably be along to take my Louisiana card shortly but the best I could suggest is to make something Southern Italian. That recipe looks tasty. I'll give it a try if I can find fresh crab.
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Jun 10, 2021 18:26
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Dik Hz posted:y'all recommends have been on point in the past. I've cooked the courtboullion in the OP a couple times and its turned out great. What other recipes do you guys recommend for whole fresh fish? The fish market I frequent typically has whiting, black drum, sheepshead, vermillion snapper, assorted groupers, spanish macks, etc. I too love just doing courtboullion or something similar to the Redfish Ponchartrain recipe, or just roasting up some filets with butter and citrus. Otherwise... fry. Not at all cajun/creole but Taiwanese style whole fish is the poo poo. Couple different variations on this. I've made it with sheepshead, grouper, drum, carp and flounder before. Serve up with a pile of rice and some wilted greens. https://food52.com/recipes/74567-taiwanese-style-whole-fish-with-chilies-and-basil
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Jun 10, 2021 22:14
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or you could always just copy the dish they did over at Peche and grill a whole fish then smother it in chimichurri it's not creole but it is, technically, food from new orleans lol edit: i forget if that dish was chimichurri or salsa verde but both are probably delicious
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Jun 10, 2021 23:59
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Made gumbo again, it had been forever. Shrimp broth from heads tails shells, roux to a light brown, trinity+garlic, sausage, okra, shrimp at the end, cajun seasoning, old bay, filé powder, lemon juice and malt vinegar. Only real non traditional thing I did was finish with chopped culantro herb as well. Feel like it fits with the flavors.
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Jun 11, 2021 14:17
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My crawfish burner finally crapped out. Regulator is leaking and not from the threads. I could get a new regulator but this rig is an old hand me down and I didn't like how tall it was anyway, so I'm glad to replace it. I'm looking at two options: https://www.amazon.com/dp/B0014HKQAM/ref=  Dual Jets, 367,000 BTUs 18 in. diameter cooking surface 12.5 in. tall welded steel frame with hose guard 30-psi adjustable regulator 48-inch Stainless Braided LPG Hose adds safety value from heat down-drafts Ideal for stockpots up to 14 in. diameter to 80 Qt. to 162 Qt. Functionally designed for stockpots 15 in. diameter to 122 Qt.  I've seen rigs with the jets like this one bring a 100 quart pot of water to a boil in under 10 minutes, and it's low which I like. But people complain about it being relatively flimsy. Alternative is something like this.  200,000 BTU High pressure system High qualitiy cast iron 0-20 PSI CSA adjustable Regulator 47 inch stainless steel hose Looks pretty sturdy which I want. "Only" 200k BTUs but I'm sure that's like double what I currently have. Anyone have any experience with either brand or any other suggestions?
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Jun 22, 2021 17:17
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Phil Moscowitz posted:My crawfish burner finally crapped out. Regulator is leaking and not from the threads. I could get a new regulator but this rig is an old hand me down and I didn't like how tall it was anyway, so I'm glad to replace it. I only have a single jet Bayou Classic rig. So far so good though, nothing blowing me away about the quality but nothing lacking or overly flimsy or cause for concern, if this one broke eventually I'd probably buy it again. I have done jambalaya on it with a 5g cast iron pot (heavy af) and it was a champ there. Everything else I have used it for has been for brewing and stuff, not cheap to get crawfish to do a boil with in Rhode Island sadly. Not exactly a direct comparison but the brand I guess has been decent ime.
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Jun 22, 2021 19:36
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Phil Moscowitz posted:Anyone have any experience with either brand or any other suggestions? Jet burners like the first tend to create a single concentrated hotspot that can cause scorching of anything not moving quickly enough past it. The second, spreads the flame out more evenly under the pot avoiding the scorching issue. Generally speaking, in homebrewing, I've had much better luck with the cast iron burners getting things up to temp faster and easier. In a completely non-scientific and massively subjective study, I also found the "banjo" style cast iron burners seemed to use gas more efficiently.
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Jun 22, 2021 20:49
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Thanks. I think I’m going to get a new jet for crawfish boils and such, and swap the burner/regulator out of the old frame with a new banjo type burner for things like jambalaya, gumbo, etc.
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Jun 23, 2021 15:10
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eke out posted:or you could always just copy the dish they did over at Peche and grill a whole fish then smother it in chimichurri Salsa verde, I believe, but they change things up pretty regularly at Peche. I never think to read this subforum, but I'll try to do so when I have more time over the weekend. I've had a side-gig as a food writer in New Orleans since 2007, and I had a food blog before that. I'm no longer as up to date on new restaurants as I used to be, but if anyone has a question about a restaurant or a recipe that I don't know off the top of my head, I'm pretty well set up to do some research.
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Jun 24, 2021 21:23
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Instant pot red beans and rice are Good and Easy.
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Jun 29, 2021 02:56
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Kaiser Schnitzel posted:Instant pot red beans and rice are Good and Easy. That does go right along with the spirit of red beans and rice on laundry day.
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Jun 29, 2021 07:18
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Anyone got a good recipe/procedure for instant pot red beans and rice? I'm definitely interested. Also, I plan on getting smoked pork hocks for flavor, but want additional ham bits for meat. What should I get for that? Ham steak?
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Jul 1, 2021 17:26
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I used this one basically:Kaiser Schnitzel posted:I really like this one The parsley and butter at the end are what really make it. I cook the sausage separate, then slice it and dump it in the beans at the end. Makes the leftovers extra better. I used to put the sliced, uncooked sausage in with the beans to cook but it makes it kind of greasy and makes everything taste like sausage. You could definitely use cut up ham steak. My grocery store sells little packs of cubed ham for things like that. Might get salty though. E: I also add a packet of gelatin to the broth if I don't use a hock. I picked that trick up somewhere in GWS and it is fantastic for giving body to soups and stuff if you use store bought broth.
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Jul 1, 2021 17:54
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I'm heading to NOLA in a couple weekends with some friends and was wondering about restaurant suggestions. This list was posted here circa 2019, but there was a little pandemic since then and I'm told a couple places may have shut down. Is that list still tried and true, anything worth adding/omitting? We're probably staying in the Garden District, likely Irish Channel if that helps, but more than happy to Uber wherever. Edit: It's worth adding that all 3 of us are very casual people. Anything that requires a jacket is going to be a hard no. Shooting Blanks fucked around with this message at 06:39 on Jul 12, 2021 |
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Jul 12, 2021 05:49
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Shooting Blanks posted:I'm heading to NOLA in a couple weekends with some friends and was wondering about restaurant suggestions. This list was posted here circa 2019, but there was a little pandemic since then and I'm told a couple places may have shut down. Is that list still tried and true, anything worth adding/omitting? We're probably staying in the Garden District, likely Irish Channel if that helps, but more than happy to Uber wherever. Best food I ate in New Orleans two years ago was the okra and shrimp at the lunch counter in the back of Hobnobbers on Carondelet. I also recommend Coop's Place for fried chicken and fixings. Court of the Two Sisters for their Jazz Brunch is amazing. 100 cajun and creole dishes served buffet style in a really neat setting. Google says all three places are still open.
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Jul 13, 2021 13:47
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Couple places I don’t think are on there that are good, casual, in the Irish Channel/GD and/or new: (E. I’m on my phone so sorry this list isn’t very detailed but if you search these places I think they all have websites/social media so you can see exactly what they have to offer) Cochon Butcher - smoked meat sandwiches, warehouse district. Turkey and the Wolf - super laid back, also BBQ focused. Irish Channel Blue Giant - Chinese-American (noodles, dumplings etc). Irish Channel Rum House - Good tacos and casual. Magazine Street between the GD and Irish Channel. Bacchanal - gorgeous casual outdoor/indoor venue with wines, good food and live music. Bywater. Paladar 511 - Little more upscale but still casual. Very eclectic menu and most everything is delicious. My favorite place at the moment. Bywater/Marigny. If you like beer, you’re in the right place. A bunch of breweries have opened up in the last 5 years and almost all of them have food. Courtyard Brewery - best beer I think in the city. Nothing more laid back I can imagine. Different food trucks, check the website to see what’s offered. Urban South - Brewery on Tchoupitoulas in the IC, tons of beer on tap and all of them are interesting and good. NOLA - Another brewery up the road from Urban South on Tchoup, kitchen serves excellent BBQ Port Orleans - Another brewery further uptown on Tchoup. Also has good food on site. Wrong Iron - beer garden in a cool space with food trucks and live music Phil Moscowitz fucked around with this message at 15:53 on Jul 13, 2021 |
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Jul 13, 2021 14:02
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Phil Moscowitz posted:Courtyard Brewery - best beer I think in the city. Nothing more laid back I can imagine. Different food trucks, check the website to see what’s offered. 100% agree with this, Scott's easily making the nicest beers in town
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Jul 13, 2021 15:33
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eke out posted:100% agree with this, Scott's easily making the nicest beers in town I haven’t been since COVID, did they move to a different spot? Google says they’re on Camp now, but right around the corner so not sure if it’s just an office or something.
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Jul 13, 2021 19:03
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