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A Hobbit in New Orleans


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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.

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We went to Arnaud’s last night.

 

7F0ECE37-62CF-449E-9207-D11128C5D32F.jpeg

 

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

 

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D269E694-9D8A-4825-887E-967CF034B55E.jpeg

 

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

 

6560CDED-8527-418F-B4F7-C22B3C5CFF7E.jpeg

 

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

 

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Dishes in red are the specialties de la maison.

 

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

 

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Oysters Rockefeller

 

unlike the one at Acme, this was on another level

 

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Shrimp Arnaud - Gulf shrimp with remoulade sauce

 

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Pompano Duarte - pompano with Gulf shrimp and tomatoes 

 

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Asparagus with hollandaise sauce

 

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Quail with seafood boudin and gastrique

 

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Cafe brulot made tableside.

Edited by ProfessionalHobbit (log)
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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.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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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.

  • Like 1

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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We had brunch at Brennan’s today.

 

53876DA1-9370-43F0-B8DE-F82625DD4D77.thumb.jpeg.6748f49f1439b049a75935dc97722b54.jpeg

 

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

 

B8525F6D-77FE-4D5E-B8DA-54EA48F5F5A9.thumb.jpeg.f176af54e9b7b6a4c2cb1c549b4a004f.jpeg

 

green tomato gazpacho

 

2C06B614-4FBE-434D-9521-BBB49F27D88F.thumb.jpeg.a1965d124e8afb2e2785591c4da540ca.jpeg

 

oyster and shrimp gumbo

 

3D3B0F64-AD10-42B0-AE3C-FD7ACFC8BA66.thumb.jpeg.4c58de70bd045951c1569a3e1fe0462f.jpeg

 

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

 

850F10D4-D8F9-4AA8-839B-D53B6091D989.thumb.jpeg.77f417f8ddd752c18255badbdf4fcb50.jpeg

 

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

 

D65BDAB6-F02E-4F71-9AC5-20FAA2CC9A86.thumb.jpeg.d78636a32182ad50a73ef80c46a97d51.jpeg

 

0A7B0440-A55C-4D55-A81B-DD40EA4D154B.thumb.jpeg.f385f02d0ea4cb1af3c76307cf5924ec.jpeg

 

bananas Foster, vanilla ice cream

 

E78BBDED-2875-459A-A10C-995A1ABD3BFC.thumb.jpeg.8fc17bd1b7065216b6c1749f2c08f38b.jpeg

 

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23604555-C9D6-4D0C-97CA-09E76FDD362A.jpeg

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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 

 

suprise.gif.974c01080bcf69e89bcc3f2c538001e9.gif

 

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 by rotuts (log)
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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.

 

53876DA1-9370-43F0-B8DE-F82625DD4D77.thumb.jpeg.6748f49f1439b049a75935dc97722b54.jpeg

 

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

 

B8525F6D-77FE-4D5E-B8DA-54EA48F5F5A9.thumb.jpeg.f176af54e9b7b6a4c2cb1c549b4a004f.jpeg

 

green tomato gazpacho

 

2C06B614-4FBE-434D-9521-BBB49F27D88F.thumb.jpeg.a1965d124e8afb2e2785591c4da540ca.jpeg

 

oyster and shrimp gumbo

 

3D3B0F64-AD10-42B0-AE3C-FD7ACFC8BA66.thumb.jpeg.4c58de70bd045951c1569a3e1fe0462f.jpeg

 

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

 

850F10D4-D8F9-4AA8-839B-D53B6091D989.thumb.jpeg.77f417f8ddd752c18255badbdf4fcb50.jpeg

 

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

 

D65BDAB6-F02E-4F71-9AC5-20FAA2CC9A86.thumb.jpeg.d78636a32182ad50a73ef80c46a97d51.jpeg

 

0A7B0440-A55C-4D55-A81B-DD40EA4D154B.thumb.jpeg.f385f02d0ea4cb1af3c76307cf5924ec.jpeg

 

bananas Foster, vanilla ice cream

 

E78BBDED-2875-459A-A10C-995A1ABD3BFC.thumb.jpeg.8fc17bd1b7065216b6c1749f2c08f38b.jpeg

 

19B29D12-9BFE-4E44-BB82-76D0F40C57D4.thumb.jpeg.7f498ec20634e0db25f4e1ec32b5428c.jpeg

23604555-C9D6-4D0C-97CA-09E76FDD362A.jpeg

 

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

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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

 

DDDBD908-93FB-4432-9699-5CF93E7F5EAE.jpeg

 

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

 

8FA9A41A-D73F-42A8-8A42-FC2B4A7AE218.thumb.jpeg.2248d94d51a09236cb2e56aca87a2e08.jpeg

 

Virgin mojito 

 

EE711113-BAF4-43B5-BA23-C8CDAFA311B8.jpeg

 

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

 

0C81064A-68C5-43E2-B715-D1D9C2086B21.jpeg

 

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.

 

34D0D231-0745-4783-A80A-75E852CBDD81.jpeg

 

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.

 

6B06021A-E987-4D14-8767-04C5712803E7.jpeg

 

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

 

F7E72F33-C852-4AC5-9B7E-236FC4277303.jpeg

 

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

 

Good night!

 

It’s been a fabulous week!

Edited by ProfessionalHobbit (log)
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Thanks for bringing us along!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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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!

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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