A Hobbit in New Orleans

[rotuts]

@ProfessionalHobbit

 

what was 

 

" lard mixed with chopped pork; "

 

like ?

 

Porcine Mayo ?

[ProfessionalHobbit]

1 hour ago, rotuts said:

@ProfessionalHobbit

 

what was 

 

" lard mixed with chopped pork; "

 

like ?

 

Porcine Mayo ?

 

@rotuts - it was exactly what it says: a mixture of lard, spices and chopped pork that you could use to spread on bread as if it was butter, or consume by itself.

[ProfessionalHobbit]

We went to Arnaud’s last night.

 

 

We each ordered a glass of the French 75 cocktail based on the advice of our waiter.

 

 

 

And to go with our mains, a glass of the Sancerre which had notes of pear and vanilla.

 

 

This was a menu that celebrated the restaurant’s 100th anniversary.

 

 

Dishes in red are the specialties de la maison.

 

 

 

 

The bread is stellar and served right out of the oven.

 

 

Oysters Rockefeller

 

unlike the one at Acme, this was on another level

 

 

Shrimp Arnaud - Gulf shrimp with remoulade sauce

 

 

Pompano Duarte - pompano with Gulf shrimp and tomatoes 

 

 

Asparagus with hollandaise sauce

 

 

Quail with seafood boudin and gastrique

 

 

 

 

 

 

 

 

 

 

 

Cafe brulot made tableside.

Edited May 13, 2018 by ProfessionalHobbit (log)

[ProfessionalHobbit]

Today is our last day in NOLA and we’ve elected to go out in a blaze of gastronomic glory.

 

More later.

 

I’ve already asked B to start booking a return trip.

[ProfessionalHobbit]

@Katie Meadow - B’s response to that poem is “one fish, two fish, redfish, gefilte fish”. They say laughter keeps a relationship fresh and that’s why he’s a keeper.

[suzilightning]

Ohhhhh.....

 years ago this week John and I took our first trip to N.O. to celebrate our first wedding anniversary.

 

We also ate at Arnaud's and had the Shrimp Arnaud, chicken and andouille gumbo and redfish(John); escargots en casserole, turtle soup and pompano(me).   We also had the café brulot.

Sunday we went to Brennan's for breakfast/brunch.  John had the Eggs Hussard and the Bananas flambe.  I  had the Eggs Sardou and more café brulot.

 

Loved all the menus and the food pictures and so glad you and B had a great food adventure.

[MelissaH]

2 hours ago, ProfessionalHobbit said:

 

@rotuts - it was exactly what it says: a mixture of lard, spices and chopped pork that you could use to spread on bread as if it was butter, or consume by itself.

It sounds similar to something that was served to us at a restaurant/inn along the Mosel. It was delicious. A small crock arrived with bread, and we came darned close to eating spoonfuls straight on, after the allotment of bread was gone.

[rotuts]

perhaps its a version of rillettes 

 

but with more fat , and finer ' solids '

 

with the right bread , gobble gobble.

[ProfessionalHobbit]

We had brunch at Brennan’s today.

 

 

You can judge a restaurant by the bread it serves. At Brennan’s, it’s a loaf of French bread fresh from the oven.

 

 

green tomato gazpacho

 

 

oyster and shrimp gumbo

 

 

eggs sardou - poached eggs with artichoke hearts, sauce choron and creamed spinach

 

 

eggs hussard - poached eggs with Canadian bacon, English muffins and marchand de vin sauce

 

 

 

bananas Foster, vanilla ice cream

 

 

[rotuts]

some time ago , I convinced  my sister to go to NOLA

 

for a meeting

 

a read deal meeting

 

I have not been there , but saw 2 PBS Great Chefs of New Orleans series on PBS

 

no longer available , but that series , and the other Great Chefs series were stunning

 

way before Cable and celebrities

 

so she went to Brennan's

 

as a single woman , she was a bit nervous

 

they saw that

 

and whisked her up to the Upstairs dinning room

 

with a great deal of grace.

 

she told me all about the meal , as I had made suggestions  vis email

 

which were yes printed and taken with her

 

way back when pics were problematic , i.e. dial up.

 

no FaceBook though 

 

 

we had both lived in France and Spain a long time ago , and some some European travel

 

at that time w our parents  by train

 

she said it was one of the best meals she had ever had.

 

we were both pleased

 

 

BTW  I know your trip is coming to the end

 

and Id like to thank your for letting us  [ i.e. Me ] go along.

 

thanks again !

 

PS

 

Bananas Foster was on one of the Great Chefs of NO episodes

 

Id never heard of it

 

but used to make it all the time for my parents when I was home.

 

gobble gobble

 

Ill start making it again

 

thanks for reminding me

 

not to look for some

 

http://www.totalwine.com/spirits/rum/aged-rum/barbancourt-5-star-8-yr-old/p/13259750

 

probably not the 15 yo

 

or something from Martinique

 

cane based

 

Clement ?

 

 

Edited May 13, 2018 by rotuts (log)

[kayb]

4 hours ago, MelissaH said:

It sounds similar to something that was served to us at a restaurant/inn along the Mosel. It was delicious. A small crock arrived with bread, and we came darned close to eating spoonfuls straight on, after the allotment of bread was gone.

 

I had something similar to this when Cyalexa and I went to the Catbird Seat in Nashville. It was, essentially, a pork "butter." Ours had either nasturtiums or geraniums, I forget which, in it, added a lovely acidic note that played against the creamy, buttery fat.

 

1 hour ago, ProfessionalHobbit said:

We had brunch at Brennan’s today.

 

 

You can judge a restaurant by the bread it serves. At Brennan’s, it’s a loaf of French bread fresh from the oven.

 

 

green tomato gazpacho

 

 

oyster and shrimp gumbo

 

 

eggs sardou - poached eggs with artichoke hearts, sauce choron and creamed spinach

 

 

eggs hussard - poached eggs with Canadian bacon, English muffins and marchand de vin sauce

 

 

 

bananas Foster, vanilla ice cream

 

 

 

Be still, my heart! If only you had had the egg carpaccio as well...

[ProfessionalHobbit]

Thanks all

 

we have one more trick up our sleeve and you’ll not want to miss it

 

so sit tight

[ProfessionalHobbit]

We had dinner at Upperline, fittingly one of the best restaurants in the city.

 

 

It’s a handsome room with an abundance of art on the walls.

 

 

Virgin mojito 

 

 

Oysters St. Claude - fried oysters with a garlicky sauce; these were addictive.

 

 

Slow roasted duck served with ginger-peach sauce and garlic-port sauce and a dish of sweet potatoes

 

the duck was amazing - juicy with crisp, fabulous skin; the sauces seemed unnecessary.

 

 

Lamb shank braised in red wine over risotto - fork-tender and gamy (a good quality BTW) served with a flavorful, cheesy risotto and paired with greens.

 

 

Honey-pecan bread pudding with toffee sauce - this was fine and not memorable

 

 

Pecan pie - lighter than most pies I’ve had in past

 

Good night!

 

It’s been a fabulous week!

Edited May 14, 2018 by ProfessionalHobbit (log)

[Smithy]

Thanks for bringing us along!

[ElsieD]

Thank you.  I wish I could have been there.   That last meal looks delicious.

[kayb]

Thanks for taking us along! I love NOLA, and it's almost as much fun to follow someone else's culinary adventures there as it is to have my own!