Making Sno-balls since 1939 (created sno-bliz custom shaved ice machine): "Senior Atomic Sno-Ball" – fine shaved ice powder topped with cream of nectar (made with simple syrup, cream and secret nectar), crushed pineapple, marshmallow fluff, vanilla ice cream and a cherry on top, garnished with a cocktail umbrella. Tchoupitoulas Street, Uptown, New Orleans "Neyow’s Gumbo" – fresh shrimp stewed in a seafood stock (made with seasoned ham, smoked sausage, bay leaves, roux, browning sauce, and filé- sassafras seasoning), topped with white rice. "Fried Chicken & Red Beans" – chicken pieces (rubbed with salt and pepper, dipped in egg-wash of egg, water and ice, dredged in flour), deep-fried in grease, served with a side of red beans (made with red beans, ham hocks, smoked sausage, butter, onions, celery and green bell peppers), topped with raw white onions. "Bananas Foster stuffed French Toast" – French toast (la pain perdu or 'lost bread'-day-old French rolls dipped in eggs and milk) stuffed with bananas foster and cream cheese filling (banana slices sautéed in butter, brown sugar, rum and Grand Marnier), garnished with sliced bananas and powdered sugar. "Brandy Milk Punch" – brandy and milk shaken and served in a short glass with a sprinkle of cinnamon. 'Real Food Done Real Good': "Sweet Potato and Duck Hash on a Cornbread Waffle" – hash (made with sweet potato chunks, confit duck leg meat, scallions, creole seasoning, and diced red, yellow and green bell peppers) a top a cornbread waffle (made with white flour, cornmeal, corn flour, baking powder, and sugar), topped with pepper jelly (made from habaneros, jalapenos, sugar, and liquid pectin). "Cochon de Lait Po'boy" – pork butt (seasoned with creole spices, carrots, onions, celery, and ginger beer), baked in oven, pulled, and tossed in homemade barbecue sauce (made with ketchup, creole mustard, brown sugar, apple cider vinegar, liquid smoke, and honey), topped with jalapeño coleslaw, served on toasted French bread with sweet potato fries. "Crawfish Pasta Monica" – fresh fettuccine tossed in a cream sauce (made with local crawfish tails, sautéed onions, garlic, white wine and heavy cream, and braised trinity of onions, celery, and green peppers), creole seasoning, parsley, and grated Parmesan cheese, served with mozzarella cheese-topped toasted garlic butter French bread. "LaPlace" – thick-cut pork chop stuffed with andouille sausage (brined in saltwater, dark beer, brown sugar, cane syrup, bay leaves, and creole mustard), seasoned with olive oil and creole seasoning, seared on a char-grill, bone crowned with onion rings and served on top of creole 'dressing' (cornbread stuffing made with celerly, onion, bell peppers, garlic, creole seasoning, chicken stock, ham-hock stock and a whole ham hock) and a side of red beans, drizzled with 'tiger sauce' (a sweet and sour sauce). Warehouse District, New Orleans, Louisiana
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