frankiii's Profile
Branching out from New Orleans
I have not been there but I have heard good things. I also like the Magnolia Cafe and Georges is also solid. But, if you are looking for soul food then I think Eight Sisters is your best option. Let us know what you think.
Branching out from New Orleans
I have to say that I disagree with Suzy. St Francisville is a great town, but the food is pretty average. Baton Rouge has lots of great places to eat, but it is no New Orleans. However, that is a pretty impossibly high bar. If you are in BR try some of our Vietnamese places or Indian/Nepalese. There is also great soul food type spots. I write for a few local magazines and you can read some of my local restaurant reviews here (http://www.225batonrouge.com/staff/frank-mcmains/) or on my blog (www.lemonsandbeans.com).
Birthday dinner Baton Rouge near Marriott
The best, non-chain, place around there is Mansour's. It is one of the better high end places in town
Wine and Rum Braised Beef?
Thanks very much for the compliment! Shallots would work wonderfully, more garlic never hurts. I use sweet onions a lot because they are locally available here in Louisiana and very tasty. I only added the bell because t was around; it is by no means necessary. I wonder if the original mystery dish might have involved some Caribbean flavors, I got that vibe for some reason. I hope you enjoy the recipe. Now we just need a name!
Peaches, peaches everywhere.
We were awash in peaches here in Louisiana earlier in the Summer. I used about 5 pounds of white fleshed Saturn peaches to infuse something like 3 liters of vodka. It was pretty amazing. Then again, I have a bar to sell it through.
Wine and Rum Braised Beef?
I should have mentioned that I served it with a side of Tasso Stewed White Eggplant with Sherry. Also very nice. There are just so many nice things in the farmer's market this time of year.
Wine and Rum Braised Beef?
Thanks for posting that. But, I think it was more Latin in influence. Taking a wild swing at this briefly glimpsed dish I did the following:
Browned a Dry Rub (mainly Paprika, Cayenne, Onion Powder, Black Pepper and Salt) covered and room temperature Chuck Roast in about 3T of Bacon Fat. Removed and set aside:
2 Sweet Onions, diced and browned in the Bacon Fat
Added, and continued to cook:
1 Bell Pepper, minced
5 T Garlic
Deglazed with 1/2c Old New Orleans 3 Year Rum and 1/4c Cane Vinegar and allowed it to all reduce. Added about 2t of Dry Mustard and 1t of Salt.
Returned the Chuck Roast to the Dutch Oven then added a bottle of Pinot Noir, another 2oz of the Rum and 4c of Beef Stock.
Covered and simmered on low for about 5 hours. Skimmed the Fat, pulled the Chuck Roast apart, reduced the liquid by about half and served it over Popcorn Rice.
It tasted great but I am sure I could be adding some flavors if I knew more about the dishes origins. Thoughts?
Wine and Rum Braised Beef?
I think it was Anthony Bourdain's show but I can't be sure... there was a passing reference to a beef roast being braised in rum and wine. I have no idea where this dish comes from (Caribbean?), what it is called or what else goes in it. I started cooking what I imagine such a thing would taste like today and am happy with the results but was wondering if anyone knew anything about this dish. Thanks
Finding Local (Even Organic) Produce/Meat/Eggs?
The Baton Rouge farmer's market has at least two stands with fresh eggs, but you need to show up early to get them. One of the people had all of her chickens killed by foxes/dogs last year so she had fewer to sell... but I think she has bought more chickens. There is usually organic beef, rice and chicken but most of the vegetables are conventionally grown. For me the bigger issue is that the stuff is local and for that, there are a ton of options. But, your best bet for everything, produce, prepared food, eggs, whatever is to show up early. Hope you enjoy it.
Birthday Dinner in Albuquerque
Any advice for a nice birthday dinner, good wine, southwestern fare, etc in downtown Albuquerque this Friday. I couple of Louisiana hounds/foodies driving through. Thanks in advance!
Blue Cheese Shortbread
I made these (or something very close) for a wine tasting class I attend at a local university (go tigers). I used a Gorgonzola Dulce that was available at whole foods, They came out very well but mine needed only about 17 minutes. I discovered this after cooking a batch for the full 20 and having many very brown shortbreads. This level of doneness really compromised the flavor so watch that oven!
Iron Chef America: Batali v Lui
Does anyone know anything about the large, green handled knife that Mario Batali used in this episode? Alton mentions that it has "X50" printed on it, but I think that is a reference to the type of stainless steel. I am not sure how useful the knife would be but it sure looks cool.
What bourbon are you drinking these days?
I can see that, I guess it stood out because it was different from a series of bottles that, while good, were largely the same.
What bourbon are you drinking these days?
I picked up a bottle of Jefferson's and one of Hancock's last week. That makes a total of 8 bottles tasted in the past month and a half, or so. As mentioned before, I prefer Knob Creek, in terms of widely available bourbon. Of the new ones I have tried I like Russell's, Elmer T Lee and my experience with Jefferson's was also nice (has a faint flavor of tea and not as sweet). I thought Rock Hill was a bit too scotch-like, in that it was not too sweet and thus the high proof tended to burn through. The van winkles were all nice and great deals for the money and Eagle Rare was pleasant but probably not worth the premium price point. I might have regretted it the next day but having bourbon tasting parties and getting through these 8 bottles has been a real pleasure, sip on.
What bourbon are you drinking these days?
Tried some of the bourbons in the picture below last night with friends. To my taste, which leans toward Knob Creek, the Elmer T. Lee was the stand out.
Must Eat in Baton Rouge?
The Chimes is good, creole style bar food. Not the best in town but it is near LSU. There are some other good places near campus but much of it is geared toward college kids.
Udon noodles
I would love to be good at making hand-pulled noodles. I saw it done frequently this summer when I was in China. Delicious and beautiful to watch. Here is a picture of a guy making some in Xian.
What should I put on my fresh sourdough bread?
Thanks! I figured it was something like that.
Potentially embarassing question: Kosher salt versus sea salt?
I just tend to believe Sam
Brisket Sandwich
It has finally gotten cold and that makes me want to use my smoker. Below are some pictures of a brisket that I covered in a Cayenne based dry rub and cured overnight, on a wire rack, in the refrigerator. The brisket was then smoked at 225F for 12 hours with some hickory wood. It made pretty tasty sandwiches. For your enjoyment: Brisket Sandwiches with Garlic Lemon Aioli, Picked Onions and Gouda. Or, what I like to call, lunch.
What bourbon are you drinking these days?
I have a bottle of Rowan's Creek, purchased about two weeks ago. It has a lot of character, seems almost raw in the sense that does not seem too cask mellowed. I have enjoyed it but it is pretty bracing and spicy.
Anyone have trouble with Viking????
It is possible that you range is not properly vented. However, Vikings produce considerably more BTUs than standard, home ranges. The commercial heritage of the brand may also lead to less insulation. If the unit is properly installed you may just be experiencing the reason why commercial kitchens are so hot. I would hope that the unit was put in wrong, how terrible to have such a pretty and useful piece of equipment that, at the same time, makes your house unbearable. I can say that my thermador double oven and 5-burner cooktop, going all day, in the summer can make the house pretty stifling.
iron skillet recipes
You really should let the pan get super hot over a high flame for 10 minutes or so before you add the steak. If it is hot enough, you wont need to add any oil
korean bbq in the triangle? state?
The was a great spot in Greensboro back in the mid 90's when I was in college there. It was amazing and really got me interested in Korean food, Kimchee and spicy soups. Sadly, there are no Korean places where I now live.
Looking for Caul Fat & Sheep Casing?
Thanks, I guess I should have googled that. I think I have had some dishes that were served wrapped in Caul Fat. Know I know.
Alligator Meat
There is a place here that cuts up tail meat to pieces that are about 1/2 inch and blackens them (I am sure you can google a good blackening seasoning) in either a hot cast iron pan or on a griddle. They serve said gator kibbles with a horseradish mayo type dipping sauce. It is pretty fine.
