TAPrice

Welcome Mystwalker. Great first post. There is a certain admirable, and utterly twisted, logic in this dish. Tarter sauce goes so well with fast food fish, so it why leave it off the enchiladas?

I have been schooled on this from my friend who is from Seville so we always cook paella outside on our backyard firepit or when we go camping (it is fantastic for camping!) ← Could I build a wood fire in my grill and cook the paella over that? Will the cast iron grates be a problem?

Looks like it's not a Liuzza's original. A quick search founds these recipes: click, click, and click. I'll have to try one. The drink has a vague political message I find appealing.

I've never had the pleasure of drinking a Bushwacker. What exactly goes into that drink?

In this week's New York Times, Pableaux Johnson stops by the Library Lounge and watches Chris McMillian prepare a mint julep. It's as much about the performance as it is the mixing: I've had McMillian's cocktails, but never the mint julep with the bonus dramatic recitation. I've been meaning to, and Pableaux just reminded me that I need to get one sooner rather than later. What are other top places for classic cocktails? The Pimm's Cup at Napoleon House is an obvious choice. Honestly, I can't imagine ordering one anywhere else and I can't imagine going there without ordering one. Tujague's is a reliable spot for old school drinks. The atmosphere and ancient stand-up bar certainly make it one of the top fives places to sip liquor in the city. The Sazeracs there are solid, although I think many restaurants mix a better one. How about some other favorites? Where else can you find bartenders who could have stepped out an old Hollywood film?

A heated muffaletta is easy to find. Napoleon House in the New Orleans French Quarter normally toasts its version. Not that many people don't find it an abomination. I can not imagine a hot bahn mi. The heat would kill the crisp, pickled vegetables.

Gambit Weekly: Back to Basics ← ← And really, if you don't "care for oysters" then you shouldn't be allowed to use the restroom.

At the risk of being shameless, here is my piece in OffBeat on what it takes to feed folks at Jazz Fest: OffBeat Eats: "Behind the Green Flap"

Ian McNulty of the Gambit writes about new and returning vendors at Jazz Fest. He also has this excellent tip: Gambit Weekly: Back to Basics

Does Vogue ever post Steingarten's articles online? I can never find them.

People have a habit of lingering too long in New Orleans. Perhaps even Mr. Brown is not immune to the city's charms.

I just bumped into Alton and his fellow bikers trailed by a film crew. They were eating at a fancy new gelato place in New Orleans. As I wandered off, Alton was programing his GPS for an alligator farm. I'm guessing there is a new season of Feasting on Asphalt on the way.

The press release on Camellia Grill's reopening just landed in my inbox. Two major pieces of news: That's right, you can pay with plastic (boo!) and the linen napkins are back (yeah!).

Does the Futurist cookbook contain a manifesto? I can't find my copy at the moment, but it's hard for me to imagine the Futurists published anything without a proper manifesto.

Camellia Grill's opening was the lead item on the local news this morning. Tomorrow it opens to the public from 8 a.m. to 8 p.m. I guess there won't be any late night pie for now. Surely they'll extend the hours soon.

I've always found a pleasant smile helps as well. Could this be a cultural thing? I feel like I picked this up in Europe, where people are more likely to linger at tables. It never occurred to me that it's rude, but I guess in some circles it is.

Congratulation to Ian Schnoebelen for being named one of Food and Wine's Best New Chefs for 2007. The official F&W bio: Having eaten many times at Iris, I think the award is well deserved. He took a gamble shortly after the storm, left Lilette and took over a friend's restaurant. Looks like it paid off.

How could I forget Chris McMillan at the Library Lounge in the Ritz. The location may not be quintessential New Orleans, but McMillan is truly a historian of the cocktail. Get a drink and ask him for the backstory. The Carousel Bar at the Monteleone is a classic New Orleans location for cocktails, although you can probably find better drinks elsewhere. The Swizzle Stick bar at Cafe Adelaide mixes amazing drinks, although these are less old school New Orleans and more modern. If you want to get out of the French Quarter, a drink at the Columns Hotel is highly recommended. August and Bayona are both fine restaurants, although perhaps not quintessentially New Orleans. August is a comfortable place to dine at the bar. For a less elaborate option, you can also order a la carte at Tujague's bar. The roast beef with horseradish sauce, served as a po-boy at the bar, is excellent.

The New Yorker's Dan Baum visited the Hubig factory: The Pie Men (New Yorker Blog) Lucky man, he got to eat a fresh pie. He also has the story of how other local businesses helped Hubig's get back into operation after the storm. As Baum points out, Hubig's is a one of the few factories left that operates in a residential neighborhood

Driving down Carrollton Avenue last night, I saw a beautiful sight. The pink neon on the Camellia Grill was all lit up and glowing. A dumpster was still blocking the front door, but the gala opening is Friday. Those seats are being sold at auction, but I understand that us average folks will be let in the door Saturday. Let's hope it's better than before, the staff returns, and they didn't clean the decades of grim off the griddles. Post your reports on the new Camellia, or memories of the past, here.

Plenty of quintessential NOLA eats in the French Quarter: --beignets and cafe au lait at Cafe du Monde. --a muffuletta at Central Grocery. --oysters on the half shell at Bourbon House. --a Pimm's cup at Napoleon House. --a sazerac at Tujague's. --a po-boy at Johnny's (not the best, but certainly the best in the Quarter). --lunch at Galatoire's. --pick up a Hubig's fried pie at any corner grocery. --a Monsoon and a burger from Port of Call. That's just to get you started.

I believe this in the chain your talking about: Zea Rostisserie and Grill It started in New Orleans. The same guys behind Semolina came up with this concept. The place is pretty good, but I've never tried the roasted corn grits. Maybe you could email them and ask for the recipe?

The shrimp buster is actually something different from a po-boy. Before frying the shrimp, they butterfly them and then pound them flat. They become patties, more or less. You end up with a sandwich of shrimp patties with little tails sticking out. For the life of me, I can't remember what kind of bread is used. Can somebody help me out on this one? It's been a few years since I was up in Shreveport.

A little Google sleuthing comes up with Herby K's 1833 Pierre Ave. Shreveport, L (318) 424-2724 If you go, make sure to get onion rings and the shrimp buster. It's a great place.

Pableaux Johnson posted plenty more photos of the opening day at Willie Mae's. I'm not going to say that Mr. Johnson's photos are better than those by Brooks posted above. I'll just say that Pableaux is a man with a fancy camera and a fill flash, and he knows how to use them. Pableaux Johnson's photos of Willie Mae's