New Orleans Eats- Part One

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“I love New York, I love San Francisco but there’s no place like New Orleans. It’s got the best food. It’s got the best music. It’s got the best people.”

I had the opportunity to spend a few days in New Orleans this past weekend and I ate some amazing food! I had to post about it! Hope you enjoy and if you’re ever in New Orleans….

Bourbon House

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Alligator Boudin- rémoulade, chipotle aïoli and Crystal butter

This  restaurant came as a recommendation from our hotel concierge. Super yummy! One of the best appetizers I’ve ever had!

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http://www.bourbonhouse.com

Pascal’s Manale

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BBQ Shrimp

Pascal’s Manale is known for it’s BBQ Shrimp. They say it’s the home of  “The Original BBQ Shrimp” and that it has the best BBQ Shrimp in New Orleans. Verdict…. I totally agree! The BBQ Shrimp was amazing! BEST shrimp I’ve ever had!

Unfortunately, that is about all I would recommend here. The rest of the food was decent at best BUT I would tell anyone to go here if only just for an order of the BBQ Shrimp!

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http://www.neworleansrestaurants.com/pascalsmanale/menu.html

Ruby Slipper

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Ruby’s Basic Breakfast

This restaurant was just a few blocks from our hotel and I enjoyed an amazing home style breakfast. We had to wait about 20 minutes for a table, by the time we left the wait was up to 45 minutes! Also, this restaurant has a cool history, it originated in 2008 and was inspired by Hurricane Katrina. They proudly represent the phrase “There’s No Place Like Home”

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http://www.therubyslippercafe.net/

JKM

 
 
 
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Balsamic Spinach and Tomato Pizza

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“If you use good ingredients, and you don’t take any shortcuts, then you can usually cook something very good.”

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Ingredients

  • 6 tbsp extra-virgin olive oil, divided
  • 2 cloves garlic, finely chopped
  • 2 tomatoes, cored and finely chopped
  • 1 red onion, chopped
  • 1/4 tsp sugar
  • 1 tbsp fresh parsley, chopped
  • 4 large basil leaves, chopped
  • 1/2 tsp sea salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 large pre-baked pizza crust
  • 2 tbsp pine nuts
  • 2 ounces parmesan cheese, shaved
  • 1 cup baby spinach

Preparation

  1. Heat 1 tbsp of the oil in a large skillet over medium-low heat. Add garlic and cook, stirring constantly, until light brown, about 3 minutes.
  2. Stir in tomatoes, onion, sugar, parsley, basil, 1/4 tsp salt and 1/4 tsp pepper and increase heat to medium. Cook, stirring occasionally, until thickened, about 5-8 minutes; set aside.IMG_8339
  3. Meanwhile, whisk together vinegar, mustard, remaining 1/4 tsp salt and 1/4 tsp pepper in a medium bowl.
  4. Drizzle in 4 tbsp of the remaining oil while continuing to whisk constantly; set vinaigrette aside.
  5. Preheat oven to 350 degrees. Top pizza crust with reserved tomato sauce, spreading it out to the edges. Top with half of the parmesan cheese and pine nuts.IMG_8341
  6. Place pizza in the oven and cook until cheese is melted and the pizza is just heated through, about 8-10 minutes.
  7. Meanwhile, toss spinach with vinaigrette, then arrange on top of pizza. Garnish with remaining parmesan cheese, cut pizza into slices and serve.IMG_8358

JKM

Recipe Reference wholefoods.com
 
 
 

Avocado Deviled Eggs

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“The term “deviled”, in reference to food, came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.”

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Thanks to a fellow blogger I found the most amazing way to make use of my dyed Easter eggs! I’m in love with this recipe! SO good! I found this recipe here and I’m sold! This is my new favorite take on deviled eggs! The avocado is brilliant AND a huge hit!

Ingredients

  • One dozen hard boiled eggs
  • 1 large avocado
  • 1 tbsp fresh lemon juice
  • 1 white onion, chopped
  • 1/4 tsp dried mustard
  • 1/4 tsp paprika
  • 1/4 cup fresh parsley
  • Salt and pepper, to taste

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Preparation

  1. Peel off egg shells and cut eggs in half.
  2. Remove egg yolks. In a food processor, combine yolks, avocado, onion, lemon juice, mustard, paprika, parsley, and salt and pepper together.IMG_9198
  3. Transfer to a ziplock bag, snip one of the corners, and squeeze into each egg halves.
  4. Top deviled eggs with more paprika and parsley

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JKM

Recipe Reference healthwithoutsacrifice.wordpress.com
 
 
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Easter Eggs!

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“Easter is the only time of the year when it’s perfectly safe to put all your eggs in one basket.”

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Preparation- Hard Boiled Eggs

  1. Place eggs in a pot filled with cold water.
  2. Set eggs in a single layer in a saucepan. Water should cover eggs by one to two inches.
  3. Bring the water to a full boil and cover the saucepan.
  4. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12-15 minutes (set the timer).IMG_9127
  5. Drain the pot, and transfer the eggs to a bowl and let cool completely.IMG_9130
  6. Dye eggs and enjoy!

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JKM

 
 
 
 

Orecchiette with Pistachio Pesto

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“Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients.”

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Ingredients

  • 1 cup unsalted roasted shelled pistachios
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp chopped basil
  • 1 garlic clove, minced
  • 1/2 cup finely shredded Italian cheeses, plus more for serving (use a 3 cheese blend of Parmesan, Asiago and Romano)
  • 2 green onions, cut into 2-inch lengths
  • Salt to taste
  • 2 cups orecchiette

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Preparation

  1. In a food processor (or blender) chop the pistachios. Add the olive oil, basil and garlic and pulse to combine. Transfer to a bowl, stir in the 1/2 cup of cheese; season with salt.IMG_9100
  2. In a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1/2 cup of the cooking water.
  3. Return the pasta to the pot. Add the cooking water and the pesto and cook over low heat, tossing, until coated.
  4. Serve with additional cheese and green onions.

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JKM

Recipe Reference shine.yahoo.com
 
 
 

Feta-Stuffed Pita Burgers

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“We butcher, grind, chop, grate, mince, and liquefy raw ingredients, breaking down formerly living things so that we might recombine them in new, more cultivated forms”

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Ingredients

  • 2 tablespoons cornmeal
  • 2 tablespoons milk
  • 1 tablespoon finely chopped onion
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon lemon-pepper seasoning
  • 1 pound lean ground beef
  • 1/3 cup finely crumbled feta cheese
  • 1 tablespoon milk
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • Pita bread rounds
  • Fresh spinach, tomatoes, cucumbers and any other condiments you desire

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Preparation

  1. In a medium bowl, combine cornmeal, the 2 tablespoons milk, the onion, garlic, salt, oregano, and lemon-pepper seasoning. Add ground beef; mix well using hands. Shape mixture into eight 1/4-inch-thick patties.IMG_8783
  2. For filling, in a small bowl, combine feta cheese and the 1 tablespoon milk. Divide filling among four of the patties. Top with the remaining patties; press edges to seal.IMG_8784
  3. In a small bowl, combine cumin and cayenne pepper. Sprinkle mixture over patties.
  4. Preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above and grill for 12 to 16 minutes or until done, flipping once.
  5. To serve, cut pita bread rounds in half crosswise. Serve burgers in pita halves with spinach, tomatoes and cucumbers.
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JKM

Recipe Reference bhg.com
 
 
 

Irish Beef Dinner

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“Somewhere close behind air and water is the need for food.”

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This is a great variation on shepherd’s pie!

Ingredients

  • 2 medium white potatoes
  • 2 small parsnips
  • 1 pound lean ground beef
  • 1 medium white onion, chopped
  • 2 cups finely shredded cabbage
  • 2 medium carrots, halved and sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1/4 cup tomato paste
  • 2 cups reduced-sodium beef broth
  • 1/2 cup frozen peas
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup whole milk
  • 1 tablespoon butterIMG_9054

Preparation

  1. Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.IMG_9066
  3. In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Drain potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture.

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JKM

Recipe Reference tasteofhome.com
 
 
 

The Luck of the Irish

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“May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.”

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Cheers!

The luck of the Irish is a peculiar phrase that may have multiple meanings. There is little agreement on origins of this idiom, and some suggest it simply means that the Irish are inherently lucky, and seem to be able to land on their feet when bad circumstances occur. Others trace origin of the phrase to the US where, especially during the exploration for gold in the west, there were a high number of Irish people who got lucky, and found their “pot o’ gold” in the gold fields of California, or were equally prosperous in silver mining.

JKM

wisegeek.org
 
 
 

Blackened Mahi Mahi with Mango Salsa

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“In normal life, “simplicity” is synonymous with “easy to do,” but when a chef uses the word, it means “takes a lifetime to learn.”

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Ingredients

  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 4 mahi mahi fillets (4 oz each)
  • Grilling Spray
  • 1 can (14.5 oz each) Stewed Tomatoes, drained, chopped
  • 1 medium mango, peeled, chopped
  • 2 jalapeno pepper, seeded, chopped
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon smoked paprika
  • 1 lime, juiced

Preparation

  1. Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
  2. Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with grill spray. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.IMG_9035
  3. Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon smoked paprika, the garlic and lime juice in medium bowl; set aside.IMG_9032
  4. Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.
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JKM

Recipe Reference hunts.com
 
 
 

Sausage and Asiago Cheese Stuffed Mushrooms

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“Cooking requires confident guesswork and improvisation– experimentation and substitution, dealing with failure and uncertainty in a creative way”

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Ingredients

  • 1 package of White Mushrooms (about 20-25 mushrooms)
  • 2 Italian Sausage Links
  • 4 ounces Cream Cheese (room temperature)
  • 1/2 yellow onion minced
  • 3 garlic cloves minced
  • 1 1/2 cup shredded Asiago Cheese
  • 4 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • Salt and Pepper to taste

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Preparation

  1. Pre-heat oven to 350 degrees.
  2. Wipe mushrooms clean with a damp cloth, pull out the stems and discard them.
  3. Toss the cleaned de-stemmed mushrooms with 2 tbsp of olive oil, balsamic vinegar, salt and pepper.
  4. Spread out mushrooms face up on a ungreased backing sheet. Bake in a pre-heated oven for 30 minutes. Set aside and cool, discard any oil from the center of the mushrooms.
  5. Slit the Italian sausage and remove casing. Crumble in a heated pan and saute until golden brown. Break up into small pieces while it is cooking. Set aside and cool.
  6. Add the remaining 2 tbsp of olive oil in a saute pan and add the onions. Cook until dark and caramelized, about 15-20 minutes. Then add in the garlic and cook for an additional minute.
  7. Combine cooked sausage, onions and garlic, cream cheese, salt & pepper, and 1 cup of shredded Asiago cheese in a bowl and mix well with your hands. Break apart any large pieces of sausage.IMG_9014
  8. Line up your mushrooms on an ungreased baking sheet with the core side facing up. Stuff each mushroom with a generous portion of the creamy sausage mixture. Top the mushrooms with the remaining Asiago cheese.
  9. Cook in pre-heated oven for roughly 20-25 minutes or until the cheese on top is golden brown.
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JKM

Recipe Reference food52.com