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New
Orleans, The Food Place
New Orleans is the place for food lovers, whether dining on great gourmet Creole dishes at fine restaurants, or learning to cook them yourselves. Whet your appetite first at famous Emeril's on Tchoupitoulas, noticing how he uses spices, for instance, in citrus and tea-glazed duck. Then on to Arnaud's on Bienville for Creole masterpieces such as shrimp Arnaud and oysters Bienville. In Emeril's Delmonico on St. Charles, traditions in this circa-1895 restaurant have been kept intact with the likes of redfish Meuniere and baked Alaska. More mouthwatering Creole dishes await at famous Brennan's on Royal Street, where breakfast is far from boring, even at 8am in the morning, what with Eggs Sardou and Bananas Foster along with a brandy milk punch. Later in the day, classic Creole dishes such as turtle soup, shrimp Creole, and trout amandine, are served lavishly. Muriel's on Jackson Square offers more of the classic New Orleans Creole cuisine with pecan-crusted puppy drum and wood-grilled barbecued shrimp. A new Creole restaurant that is garnering kudos is the Upperline, on Upperline Street. JoAnn Clevenger welcomes every guest as a friend at her cozy Uptown restaurant in a restored 19th-century home. Special are fried green tomatos with shrimp remoulade, rack of lamb and roast duck, and a watercress and Stilton salad. Also Uptown is Brigtsen's. Frank Brigtsen is a protege of Paul Prudhomme, and his baked oysters, shrimp bisque and pan-fried speckled trout are becoming the stuff of legend.
One such menu consisted of Shrimp Remoulade Canapes, Crabmeat Ravigote Canapes, Chicory Farm Cheeses and seasonal fruits as appetizers, Grillades, Stone Ground Cheese Grits and Corn Macque Choux as Entrees, Sazerac Cocktail as a special New Orleans Drink Tasting, and for dessert, fleur-de-lis cookies. Chefs of the day were Frank Brigtsen, who demonstrated Trout Meuniere with shrimp and pecans for tasting, and Poppy Tooker, who demonstrated Calas, for making and tasting. Ready to try your hand? Here is the recipe for Frank Brigtsen's Shrimp Remoulade. He says: Boiling shrimp, crabs, or crayfish is a backyard tradition in Louisiana. Most important is the "soak" time. After the shrimp is boiled, you must turn off the heat and let the seafood soak in the seasonings for 30 minutes.
Ingredients: Remoulade Sauce
Bon appetit! |
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