April 2008 Archives
There's one frozen-food case at Zuppardo's grocery on Veterans, right by the cold cuts and hot dogs, that has a bunch of specialty frozen items from local/regional companies. It's an interesting selection of items, and these caught my eye:
I'm always on the lookout for good frozen-food items, because, like many families, we're running around with school actitities, music lessons, and Boy Scouts. (Also, Mrs. YatPundit doesn't cook much when I'm traveling.) The package felt heavy for two so they looked worth experimenting with. Opening up the package, they looked pretty good. Directions were to either pan-saute for 3 minutes on either side or to pop them into the oven for 15 minutes. Keeping with the notion of making this easy, I put them in the oven; no frying pan to clean.
The package also had a small seasoning packet to use for a sauce. The instructions said add some water to the seasoning:
Then some mayo to make a sauce:
After 15 minutes they were indeed ready:
Taste was pretty good, not too spicy, but not bland, either.
Carnival Brands is on the web, and these (and other items) can be ordered from them.
One of the side benefits of cooking a rump roast is the leftovers can become a roast beef poboy later. I had some Binder's pistolettes, so I made a mini-poboy today. Roast beef, gravy, a little mayo and hot sauce.
I was out running errands today, and stopped at a Lee's Hamburgers to pick up lunch. Lee's is a local chain of 5-6 stores (not sure how many exactly survived the storm). Their burgers are hand-formed, sort of like when you order a hamburger po-boy at a place like Johnny's or Short Stop. What makes Lee's special (well, at least in New Orleans) is that they press chopped onions into the burgers. Add homemade onion rings for a platonic meal.
When I shoot photos while I'm cooking, I'm not trying to be a food photographer. No doubt that is painfully obvious to everyone. Have you ever seen what professional photographers do to food to make it photogenic? We're talking about raw turkeys painted with shoe polish, that sort of thing.
I'm not going to win the "plating" category on Iron Chef, either, mainly because family is hungry and wants food! They're only willing to indulge this blogging thing so much. :-)
I'm not going to win the "plating" category on Iron Chef, either, mainly because family is hungry and wants food! They're only willing to indulge this blogging thing so much. :-)
We all have those nights where the world rushes by too fast for us to get overly creative and/or fancy in the kitchen. In our house, Tuesdays are usually "no-cook" night, because my son's boy scout troop meets at 7:30pm. Tomorrow evening, however, the Brother Martin High School Jazz Band (which counts my boy as its only 8th grade member, adds the proud dad) has its spring concert. Not wanting to go out twice on weeknights meant cooking last night.
OK, it's easy to cook something, but hey, this is New Orleans. If I can, I want to give family a classy meal.
Enter Mosca's Chicken Grande mix.
Mosca's Restaurant is located across the river, on US 90, where Westwego becomes Avondale. Legend has it that reputed mob boss Carlos Marcello took an interest in the culinary career of Provino Mosca in the 1940s after the war. Needing a place way off the beaten path where his business conversations would go unobserved by law enforcement, Marcello set up Mosca in business. Whether that's true or not really doesn't matter, because the Moscas know how to make Chicken a la Grande.
Nick Mosca's product line includes seasoning blends for both Chicken a la Grande and the other famous dish from the restaurant, Shrimp Mosca. Cooking the chicken is really simple, roast it in the right mix of white wine, olive oil, herbs and spices. The trick is the combinations, of course, and this product does a pretty good job of it.
The restaurant uses cut-up chicken pieces, but I cheated and used boned chicken breasts. They were on the large size, so I cut them up before cooking, browning them on each side in a bit of olive oil, then pour a bit of white wine over them to deglaze the pan:
Add the seasoning mix. The spices smell good right out of the jar:
If you're wondering where my most-awesome cast iron frying pan is, it sat this dinner out. I needed a pan with a solid cover for simmering:
Simmer the chicken for a while. Last night, it was over an hour before wife got home, so the smells of garlic and rosemary were everywhere. Look at the rosemary that comes up just from stirring the sauce:
Dinner! The yummy chicken, along with some angel hair pasta and Green Giant cauliflower with cheese sauce. Not much more work than a pan of Manwich, and infinitely better.
I love Giada De Laurentis, and both of her shows on Food Network. I was looking for something a bit out of the Creole/Creole-Italian realm, and came across this dish on the Food Network Website:
Here's the start:
Starting with the pork. The recipe calls for pork chops, but I decided to try this with a pork loin instead, sliced into thick medallions:
I took the entire big piece in the back, breaded, fried, and roasted, slicing it up after it was cooked.
Next was the breading, a mixture of Italian bread crumbs, white flour, and a lot of fresh-ground black pepper.
Dip the pork in an egg wash of two eggs and 1/4 cup of milk, then into the flour/breadcrumbs. Add the breaded medallions to a hot frying pan with olive oil and brown them on both sides:
Some of the medallions were a bit thick (deliberately, I like them that way), so I tossed the browned meat in a baking dish and put them in a 350F oven for 15 minutes or so, while prepping the rest of dinner.
To placate my 13-year old while continuing with dinner, I tossed some TGIFriday's frozen cheese sticks in the oven:
It usually works to distract him. :-)
The lemon-caper sauce was very simple. Put the marscapone in a bowl, and thin it down with the mayo and milk. Zest a lemon, add the juice, and the capers. Whisk it all together:
And the finished dish, with sauce on top, and some Zatarain's "New Orleans Rice Pilaf" as a side:
Here's Giada's full recipe. It will be interesting to see how what she does differs from my variations.
Pork Milanese with Creamy Caper and Lemon Sauce
Recipe courtesy Giada De Laurentiis, 2007
See this recipe on air Sunday Apr. 20 at 7:30 AM ET/PT.
Creamy Caper and Lemon Sauce:
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pork Milanese:
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
Here's the start:
Starting with the pork. The recipe calls for pork chops, but I decided to try this with a pork loin instead, sliced into thick medallions:
I took the entire big piece in the back, breaded, fried, and roasted, slicing it up after it was cooked.
Next was the breading, a mixture of Italian bread crumbs, white flour, and a lot of fresh-ground black pepper.
Dip the pork in an egg wash of two eggs and 1/4 cup of milk, then into the flour/breadcrumbs. Add the breaded medallions to a hot frying pan with olive oil and brown them on both sides:
Some of the medallions were a bit thick (deliberately, I like them that way), so I tossed the browned meat in a baking dish and put them in a 350F oven for 15 minutes or so, while prepping the rest of dinner.
To placate my 13-year old while continuing with dinner, I tossed some TGIFriday's frozen cheese sticks in the oven:
It usually works to distract him. :-)
The lemon-caper sauce was very simple. Put the marscapone in a bowl, and thin it down with the mayo and milk. Zest a lemon, add the juice, and the capers. Whisk it all together:
And the finished dish, with sauce on top, and some Zatarain's "New Orleans Rice Pilaf" as a side:
Here's Giada's full recipe. It will be interesting to see how what she does differs from my variations.
Pork Milanese with Creamy Caper and Lemon Sauce
Recipe courtesy Giada De Laurentiis, 2007
See this recipe on air Sunday Apr. 20 at 7:30 AM ET/PT.
Creamy Caper and Lemon Sauce:
2/3 cup mascarpone cheese
3 tablespoons mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1 tablespoon fresh chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pork Milanese:
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
3 tablespoons vegetable oil
6 thin-cut pork chops
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
Ashley Morris passed away last week. Ashley was an Associate Professor of Computer Science at DePaul University in Chicago, but he never moved his family to the Windy City, preferring to live in New Orleans and commute to Chicago. Only a true New Orleanian and Saints fan would even consider doing such a thing, and Dr. Morris was both of those. In his neighborhood as well as the NOLA blogging community, Ashley was ever the activist and advocate for the city, never hesitating to call out politicians, businessmen, and other "leaders" in his blog.
Most followers of Ashley's blog consider this to be his best post, but this one will be how I remember him:
Idea: crab boil flavored jellybeans. Full strength. Put one in every bag just to keep 'em honest. Then again, why not? They make licorice...Yeah you rite. I never had the privilege of meeting Ashley in person, in spite of the fact that we shared so many common interests. it was one of those things that I figured would happen when it happened, in spite of both of our crazy travel schedules. As often happens when someone departs this plane of existence (relatively) young, Ashley left behind a wife and three young children. His funeral expenses (he passed away in FL, will be buried later this week at home) are going to be five-figures. If you can spare some change to help the family, please go here. Think of it as a virtual hat out on the street and Ashley's playing his drum.
A while back, Nola was carrying on about how she had to explain "black and white" cookies to a yat barista at a local Starbucks. Seems like they don't have this particular goodie at the New Orleans stores anymore. When i stopped for my quad venti white mocha this morning at 90 Park Ave., these were on the counter by the register:
Then, when I stopped at Cafe Charlie (9 E. 40th St.) to pick up some sushi, I saw these:
I had already bought the Starbucks cookies, but these look pretty good as well. :-)
Then, when I stopped at Cafe Charlie (9 E. 40th St.) to pick up some sushi, I saw these:
I had already bought the Starbucks cookies, but these look pretty good as well. :-)
FOR IMMEDIATE RELEASE
NEW ORLEANS NATIVE ANNOUNCES THE OPENING OF A NEW RESTAURANT
BANQUETTE'S BLOGGER BISTRO
1-APR-2008
New Orleans, LA - A truly innovative restaurant concept opens today on the Lakefront in Gentilly. Banquette's Blogger Bistro offers imaginative takes on classic Creole dishes as well as new dishes created exclusively for Banquette's by the restaurant's executive chef.
Don't dismiss BBB as a theme restaurant, even though its name and high-tech capabilities may leave that first impression. Banquette, a self-described "local gal with attitude," has assembled a top-notch staff both in the front and back of the house. Her executive chef started his career on the line, cooking burgers at Port of Call, then pulling a late-night shift at Clover Grill. This experience in classic New Orleans cuisine landed him as a sous chef at Restaurant Antoine. He also spent time at Commander's Palace before being tapped by Banquette to open BBB.
Banquette (who never appears in public) has been a part of the local blogging community for a number of years, and wanted to develop a restaurant concept where her on-line colleagues could have a good meal and still get things done on the computer.
"The idea was kicked around for a couple of years," she said, in an e-mail interview. "A couple of people wanted to open up a computer-friendly restaurant, but they never got past the talking stage. A couple of them were unhappy when I decided to open the place on my own. It's OK, they're always welcome anytime."
What makes BBB blogger-friendly is the table layout in the main dining room. All tables are sized for two diners but only one diner is seated at each table.
"Turn a table-for-two sideways, and you've got room for a full Creole meal and a laptop," says Banquette. If, on the off chance two bloggers actually want to sit with each other, the staff can quickly push two tables together. Diners can bring in their own computers or use one of the top-of-the-line laptops owned by the restaurant. When making reservations, diners can request a MacBook, or a Dell notebook installed with either Windows or Linux. The restaurant has excellent connectivity to the Internet, implementing 802.11Z, a variant of the standard wi-fi protocol that's in development by the US government.
It's the restaurant's location that allows BBB to display both old-New Orleans charm and hi-tech prowess. BBB is located in the basement of the old Milneburg Lighthouse, located at the end Elysian Fields Avenue, across the street from the main campus of the University of New Orleans. With the university on one side and the lakefront technology park/complex on the other, there's ample bandwith rolling into the neighborhood.
"Nobody knew there was a basement under the lighthouse until right after the storm," wrote Banquette. I know a guy who was on the team that inspected the lighthouse's structural integrity when the water went down. They found a reinforced concrete bunker down there that was built during WWII, when the UNO campus was a navy base."
You enter BBB through the lighthouse, descending a winding staircase, and are greeted by a hostess in the foyer. Start with "Nola's Knock-down Martini" at the small bar off to the side. The bar has wired Internet hookups, as well as a full selection of top shelf liquors a complete stock of Abita beer, and Guinness on tap.
Even if you're not a computer type, the menu at Banquette's Blogger Bistro is appealing to local and visitor alike. Start with appetizers such as Humid Head Cheese or Oyster-Stuffed Artichoke Bottoms. For soups, "Kiss My" Gumbo, is available nightly. It's served in individual puff pastry bowls, making it a bit flaky. Soup du Jour possibilities include Trailer Trash Tomato Bisque, Ashley's Obscene Onion Soup, and B's Bouillabaisse.
Seafood pastas are a specialty of the house at BBB, including Lamenting Shrimp Linguini and Crawfish Maitri. From the grill, there's Squandered Salmon, Ray's Rack of Lamb or Charlotte's Chateaubriand. All entrees are served with the chef's choice of potato or rice and a creative vegetable side.
Even if you've had dinner elsewhere, come to BBB for dessert. The Yellow Bread Pudding may sound unusual, but the name comes from the creamy sauce ladled over classic bread pudding. If calories aren't a concern, be sure to try the Dangerous Doberge.
Banquette's executive chef has brought back a variation of his Marchand de Vin sauce fountain from a soccer-themed restaurant he opened several years ago. BBB's centerpiece fountain is a constant flow of heavy cream, which can be made savory as a rich sauce for dinner, or whipped up and sweetened for dessert.
Banquette's Blogger Bistro does not take reservations over the phone. Diners have to follow "Banquette" on Twitter to find out what the evening's specials are, and/or to reserve a table. It's also possible that the restaurant might not be open on a given night, if there's something else happening in town that has so totally distracted the staff and the bloggers that it's not worth opening up.
"Let's face it, it's easier to reach the on-line community on-line," Banquette replied. "There's no point in spending money on traditional advertising when trying to reach a 'Web 2.0' audience."
Banquette's Blogger Bistro opens somewhere between 7pm and 9pm nightly, when the staff is in the mood, and has been known to stay open until dawn.
********* (9-star rating from YatCuisine)
--XXX---
NEW ORLEANS NATIVE ANNOUNCES THE OPENING OF A NEW RESTAURANT
BANQUETTE'S BLOGGER BISTRO
1-APR-2008
New Orleans, LA - A truly innovative restaurant concept opens today on the Lakefront in Gentilly. Banquette's Blogger Bistro offers imaginative takes on classic Creole dishes as well as new dishes created exclusively for Banquette's by the restaurant's executive chef.
Don't dismiss BBB as a theme restaurant, even though its name and high-tech capabilities may leave that first impression. Banquette, a self-described "local gal with attitude," has assembled a top-notch staff both in the front and back of the house. Her executive chef started his career on the line, cooking burgers at Port of Call, then pulling a late-night shift at Clover Grill. This experience in classic New Orleans cuisine landed him as a sous chef at Restaurant Antoine. He also spent time at Commander's Palace before being tapped by Banquette to open BBB.
Banquette (who never appears in public) has been a part of the local blogging community for a number of years, and wanted to develop a restaurant concept where her on-line colleagues could have a good meal and still get things done on the computer.
"The idea was kicked around for a couple of years," she said, in an e-mail interview. "A couple of people wanted to open up a computer-friendly restaurant, but they never got past the talking stage. A couple of them were unhappy when I decided to open the place on my own. It's OK, they're always welcome anytime."
What makes BBB blogger-friendly is the table layout in the main dining room. All tables are sized for two diners but only one diner is seated at each table.
"Turn a table-for-two sideways, and you've got room for a full Creole meal and a laptop," says Banquette. If, on the off chance two bloggers actually want to sit with each other, the staff can quickly push two tables together. Diners can bring in their own computers or use one of the top-of-the-line laptops owned by the restaurant. When making reservations, diners can request a MacBook, or a Dell notebook installed with either Windows or Linux. The restaurant has excellent connectivity to the Internet, implementing 802.11Z, a variant of the standard wi-fi protocol that's in development by the US government.
It's the restaurant's location that allows BBB to display both old-New Orleans charm and hi-tech prowess. BBB is located in the basement of the old Milneburg Lighthouse, located at the end Elysian Fields Avenue, across the street from the main campus of the University of New Orleans. With the university on one side and the lakefront technology park/complex on the other, there's ample bandwith rolling into the neighborhood.
"Nobody knew there was a basement under the lighthouse until right after the storm," wrote Banquette. I know a guy who was on the team that inspected the lighthouse's structural integrity when the water went down. They found a reinforced concrete bunker down there that was built during WWII, when the UNO campus was a navy base."
You enter BBB through the lighthouse, descending a winding staircase, and are greeted by a hostess in the foyer. Start with "Nola's Knock-down Martini" at the small bar off to the side. The bar has wired Internet hookups, as well as a full selection of top shelf liquors a complete stock of Abita beer, and Guinness on tap.
Even if you're not a computer type, the menu at Banquette's Blogger Bistro is appealing to local and visitor alike. Start with appetizers such as Humid Head Cheese or Oyster-Stuffed Artichoke Bottoms. For soups, "Kiss My" Gumbo, is available nightly. It's served in individual puff pastry bowls, making it a bit flaky. Soup du Jour possibilities include Trailer Trash Tomato Bisque, Ashley's Obscene Onion Soup, and B's Bouillabaisse.
Seafood pastas are a specialty of the house at BBB, including Lamenting Shrimp Linguini and Crawfish Maitri. From the grill, there's Squandered Salmon, Ray's Rack of Lamb or Charlotte's Chateaubriand. All entrees are served with the chef's choice of potato or rice and a creative vegetable side.
Even if you've had dinner elsewhere, come to BBB for dessert. The Yellow Bread Pudding may sound unusual, but the name comes from the creamy sauce ladled over classic bread pudding. If calories aren't a concern, be sure to try the Dangerous Doberge.
Banquette's executive chef has brought back a variation of his Marchand de Vin sauce fountain from a soccer-themed restaurant he opened several years ago. BBB's centerpiece fountain is a constant flow of heavy cream, which can be made savory as a rich sauce for dinner, or whipped up and sweetened for dessert.
Banquette's Blogger Bistro does not take reservations over the phone. Diners have to follow "Banquette" on Twitter to find out what the evening's specials are, and/or to reserve a table. It's also possible that the restaurant might not be open on a given night, if there's something else happening in town that has so totally distracted the staff and the bloggers that it's not worth opening up.
"Let's face it, it's easier to reach the on-line community on-line," Banquette replied. "There's no point in spending money on traditional advertising when trying to reach a 'Web 2.0' audience."
Banquette's Blogger Bistro opens somewhere between 7pm and 9pm nightly, when the staff is in the mood, and has been known to stay open until dawn.
********* (9-star rating from YatCuisine)
--XXX---
