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Crescent Pie & Sausage

I forgot to mention one night we ordered dessert, which we rarely do. Actually my hubby and an out-of-town guest went there without me and ordered it. They came in the door just oohing and ahhing about this fabulous dessert they had shared, so the next time I went I made a point to order it.

It was a cheesecake made with stout(?), some type of dark beer anyway. Can't even describe what it tasted like, but we scarfed every morsel and licked the chocolate drizzles off the plate with our fingers. One of the best and most different desserts I have ever eaten. Not too sweet, great texture, creamy and crumbly (similar to New York cheesecake texture), sort of chocolately from the beer. HIGHLY recommend. Made me want to try some of their other desserts as well, I just never come close to being hungry enough to eat dessert after eating the entrees. Next time I will just have to have dessert first, then order food.

I am a grownup after all, I can eat my dessert first....

Feb 16, 2011
nosurndr in New Orleans

Rare Cuts

I haven't been to Langensteins, so I can't compare the quality, but really can't stress enough how good their products are. I was a bit disappointed when I walked in because it looked so small and they didn't seem to have many different items. But they just decided to go for quality, not quantity. They do their own butchering and dry aging (don't know how long you will have to ask), most is prime. Then they package them by weight, e.g., 6 oz., 8 oz., 10 oz. filets and have a set price for those packages. The only thing they have by the pound is ground meat at $7 and $10 a pound. While that seems to be a scary price, it was the best burger I have ever eaten. I made 1/3 pound burgers which was $2.33 per burger with almost zero shrinkage. I added a bit of olive oil to the pan because I thought they were so lean they actually needed a bit of fat, but they really didn't. And they should have been dry because they were so lean as well, but they weren't. I can't describe the difference in taste except to say they were just the "meatiest" tasting burger, satisfying beyond belief. I first purchased the 10 oz. filets and they were actually too much so I dropped down to the 8 oz. filets. Their meat is just so tasty and satisfying when you eat it.

I haven't tried the lamb or the chicken, I am just so enamored with their meat. I am going to special order some duck breasts at some point.

I mortgaged my house at Christmas and bought an 8 pound standing prime rib roast. Bad idea since I don't think my hubby and our friends who enjoyed it with us will ever be happy with anything less for Christmas dinner. Sigh. I almost stood over the oven the whole time for fear of over cooking. It was the best prime rib ever.

Give them a try, I don't think you will be disappointed. It is not an everyday meal, unless you have unlimited cash, but we have something from them every couple of weeks and it has made eating at home even better, and we eat at home almost every day.

Feb 14, 2011
nosurndr in New Orleans

Rare Cuts

I agree, such a market would be wonderful. Having a Trader Joe's would be wonderful as well, but that's not happening either. However, I can't stress enough how special the products are at this place, even if it isn't what you were hoping for!

Feb 14, 2011
nosurndr in New Orleans

Crescent Pie & Sausage

We purchased a Groupon for this place on a whim and my o my but we have enjoyed eating here over and over. Wish I had purchased 20 Groupons! So now we happily pay full price. Trying to eat my way through the menu, but some of the things we first tried are so delicious I go in with the best of intentions and fail miserably when I order the same thing over again.

Frankly I think the pizza is some of the best I have had outside of Boston, different, but the crust is thin yet has a nice chewiness and great taste. I don't like pizza toppings served on a cracker! We have tried the lamb, and the one with basil a few times, always delicious. Different but just as tasty as can be.

Had the soup special one night, gumbo that was fantastic. It takes a very special restaurant gumbo for me to say that.

Can't seem to get past the sausage board with the homemade pickles and those yummy little BBQ links, the anduille, the brats, the boudin, smoked sausage. Can't remember all the different ones we have tried over the visits they have different ones all the time, but those little smokies are killer.

Next we can't seem to get past the BBQ brisket sandwich, particularly with the parmesan truffle chips. Wow, just a tasty tasty bunch of food for your mouth and happy happy tummy and brain to boot.

Went back this past Friday, and wasn't too hungry so I tried the Mac and Cheese. Delicious once again. Rich, no cheddar, different buy yum.

Honestly I can't think of one thing I have eaten there that wasn't just delicious. We usually sit at the bar. I don't drink beer, but hubby says they have great unusual beers on tap that he enjoys a great deal. I had some Wisconsin White Whiskey one night that was outstanding. Smooth, sightly sweet hootch about 2 days old as far as I could figure. How surprised am I that Crescent Pie had something odd and yet delicious on their menu/shelf? Not a bit.

Every time I go there I think I have this place figured out, know what to order, know what to expect. Then they surprise me with something as simple as Mac and Cheese or a Brisket Sandwich or a pizza. We will just keep returning, keep being fed great food, sip on a different kind of beer or drink and leave full and happy. I would be happy to take anyone here just to see that look of surprise on their face at the first bit or sip or crunch of pizza crust.

I think you will surprised and happy too. Casual place, decent casual service, reasonable prices. Enjoy!

http://crescentpieandsausage.com/menu/

Feb 13, 2011
nosurndr in New Orleans

Rare Cuts

The best meat I have ever purchased anywhere. Pricey, but what would it cost you to go to Emeril's Delmonico for gas, parking, drinks, meal, dessert, tip? Spending $15 on the best steak I have ever cooked at home by a million miles, and pretty much as good or better than the best steak I have ever spent $50 on in an expensive restaurant, then that $15 per person for the steak starts to look pretty economical. Add a "fancy salad" with pears, arugula, candied walnuts and blue cheese, a beautiful potato gratin, grilled asparagras with some valrohna chocolate and port for dessert and I was pretty happy to be eating at home. Spent about $50 total for an extra fancy at home dinner, $30 of which was the steaks from Rare Cuts. Plus there were leftovers for the next day. Downsides - I had to shop, cook and wash the dishes. Wait, I love doing the first two of those things. Only downside then, washing the dishes.

I go to Rare Cuts almost every two weeks and make one purchase, sometimes more, sometimes just enough for one meal. Their Skirt Steak is unbelievable, marinated for a couple of days was just phenomenal. They grind their own burger at $7 and $10 a pound. Almost zero fat on my hands from shaping the patties. It should have made a dry yucky burger instead with almost no shrinking it was the juciest, tastiest, burger I have ever eaten. So on lean paydays I might just get a pound of burger and my hubby is dancing in the kitchen when he see it.

Run don't walk to this place, brace yourself for the price tags but then go home and cook the best meat you can imagine in your own kitchen.

Feb 13, 2011
nosurndr in New Orleans

Beef bones for stock?

I haven't asked them, but since they process so much of their own meat, you might try Rare Cuts on Magazine. They might have bones for stock, in fact I am going to ask them the next time I go in there.

By the way, the best meat I have ever purchased anywhere. Pricey, but what would it cost you to go to Emeril's Delmonico for gas, parking, drinks, meal, dessert, tip? Spending $15 on the best steak I have ever cooked at home by a million miles, and pretty much as good or better than the best steak I have ever spent $50 on in an expensive restaurant, then that $15 per person for the steak starts to look pretty economical. Add a "fancy salad" with pears, arugula, candied walnuts and blue cheese, a beautiful potato gratin, grilled asparagras with some valrohna chocolate and port for dessert and I was pretty happy to be eating at home. Spent about $50 total, $30 of which was the steaks from Rare Cuts. Plus there were leftovers for the next day. Downsides - I had to shop, cook and wash the dishes. Wait, I love doing the first two of those things. Only downside then, washing the dishes.

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Emeril's Delmonico Restaurant & Bar
1300 St. Charles Avenue, New Orleans, LA 70130

Feb 13, 2011
nosurndr in New Orleans

Looking for a griddle pan that is NOT nonstick

What's wrong with a cast iron griddle pan, Lodge for example? Takes a little work to get it "seasoned" but once you do they will last a lifetime or two or three. My cast iron skillet sits on my stove top. It wasn't worth hanging it up every time I used it since I use it almost every day. Fairly inexpensive as well. I haven't looked, but they must make a two burner griddle. A large skillet would work as well as a one burner griddle size and they have them with and without the ridges. They might even make one with ridges on one side and flat on the other. And you could take it camping and throw it on the campfire to cook with no danger of hurting it. I love my Lodge skillet.

Feb 13, 2011
nosurndr in Cookware

Best Standing Rib Roast Recipe

O.K. folks, nervous nellie here since I have $140 invested in our Christmas rib roast. 5 bone, 8lb., dry aged prime, frenched, prime rib roast from the most incredible meat store in town (Rare Cuts, New Orleans). After reading multiple recipes I think I will do the following: Use most of Emeril's recipe from foodnetwork.com http://www.foodnetwork.com/recipes/em.... Will add a bit of horsradish to the rub and a bit of rosemary (not too much). Do the under the fat part and re-tie. Place on rack with pan underneath to catch the juices.

What I have learned from youall is the slow roast method: 550 for 10 or 15 minutes to sear, then 225 to finish with at least 30 minutes under foil to re-distribute juices and time to try yorkshire pudding. So here is the big question: Using an instant read thermometer, what temperature should it be when I take it out of the oven???

I like the idea of using the slow roast method which should give an even cook throughout, as opposed to more well-done on the ends and rarer in the middle. I would say we all like closer to the lower end of medium rare, certainly err more on the rarer side than the medium side. I have seen so many posts here and other sites that say for medium rare take out of oven at everything from 115 - 130. That's a huge range. I just want to get it right. Any suggestions?

Dec 22, 2010
nosurndr in Home Cooking

You guys aren't going to like this...

Right, Musso and Franks - Liver and onions. Ridiculously expensive for liver, worth every penny. Forgot about that on my recent visit. Will have to put it on my eating list for next CA trip.

Sep 16, 2010
nosurndr in New Orleans

Saltwater Grill Uptown?

Anyone eaten there? Any comments?

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Saltwater Grill
710 S Carrollton Ave, New Orleans, LA 70118

Jul 30, 2010
nosurndr in New Orleans

Your mom's weird cooking ... and other stories? (recipes encouraged)

I ate enough of that those exact sandwiches to reach to the moon. My Mom was a vegetarian, but didn't push it on us, however everything we ate was definitely on the heathy side. Whole grain bread, real sharp cheddar cheese (sliced exactly right, not too thick, not too thin), mayo (not MW) on both sides of the bread, pickle relish on only one side, cheese on the other. Seriously, thought I was the only one who ever ate this and occasionally still do. My husband sneers as well, thinks it is the weirdest sandwich ever. Still don't know why I love them so much.

Jul 30, 2010
nosurndr in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

Definitely Boston brown bread in a can. Never heard of heating it up in water, but loved that stuff when I was a kid. One of the biggest special treats we ever got in a poor household. My Mom used to give us thick slices spread liberally with cream cheese, probably the fanciest she ever got with food. I loved the fact that you had to cut off both ends of the can to push the bread out. It didn't have dates, rather raisins, the only thing I will eat raisins in. I was at the Vermont Country Store and found the original bread there. Bought several cans and just enjoyed the hell out of it all over again with nice cold cream cheese. One of the few "kid food" memories that actually lived up to the memory and rekindled my love for the stuff all over again. The Vermont Country Store has a catalogue, but don't know if they sell food things through the mail.

Jul 30, 2010
nosurndr in Home Cooking

Monday lunch that isn't too heavy or rich??

Hey, when did the martinis at lunch go up to $0.20? They were $0.10! Double the price?! Is nothing sacred? And how will I pay for the next round?? Damn.

Yes, the Bacco lunch is really nice. Just a perfect place for a 2 hour, 3 martini lunch. And the food is pretty good as well and you can't beat their 2-course specials.

Jul 22, 2010
nosurndr in New Orleans

Help! Can you freeze a banana pudding? Paula Deen's recipe [moved from New Orleans board]

Thought I would ask New Orleanians about a staple southern dessert:

I am making a modified version of Paula Deen's "Not Your Mama's Banana Pudding," using the cream cheese and sweetened condensed milk, using homemade whipped cream instead of that vile "whipped topping," and substituting Nilla Wafers for the Chessman cookies. Maybe one of these days I will try the Chessman cookies, just seems to be a pricey addition for not much gain.

I made a couple so far and they were great. Still working out the pudding to cookie/banana ratio. Made one with two layers of cookies and one layer of banana and more pudding, made one with three layers of cookies and two layers of bananas and less pudding. The former seemed to need more cookies and bananas, the latter seemed to need more pudding. Since I am limited by the size of my half-sheet aluminum pans, that part is still a work in progress.

It is just as easy to make 2 pans at a time as 1, but can't eat that much at one time or even over a few days. So, if I make 2 can I freeze 1 for a later time?

Also, I am thinking about making the same recipe but using Chocolate pudding for a Chocolate Banana Pudding. I haven't decided between using Nilla Wafers or those little chocolate wafer cookies you blend into crumbs and make chocolate pie crusts from.

Anyone done this before? I am not a dessert maker, but having one or two really go to recipes is a big help.

So far I have mastered a Lemoncello Tiramasu that rocks. Just trying to add one or two desserts that people fight over at dinner.

Thanks and Chowon

Jul 22, 2010
nosurndr in Home Cooking

What menu items need to be retired?

Live in New Orleans and avoid both creme brulee and bread pudding like the plague when I eat out. Sooo tired on both. I make bread pudding at home, more like a bread souffle (18 eggs) than a hard loaf of sickenly sweet bread pieces, and I add either extra ripe diced peaches or pears and rum. I love my own, haven't found anywhere else that makes it the way I like. Creme brulee just seems like such a throwaway recipe in 99.9% of restaurants. However, I attended a cognac dinner about 5 years ago - every course used a different type of cognac in the recipe and the same cognac was served with every course. The first course was a lobster, cognac creme brulee. NOW that I still dream about.

Jun 09, 2010
nosurndr in General Topics

Your mom's weird cooking ... and other stories? (recipes encouraged)

Don't know where or when it started, but a staple sandwich my Mom made us was bread, cheddar cheese, mayo and pickle relish. The bread was whole grain, definitely real cheese, mayo (not Miracle Whip) and Heinz pickle relish. I still eat it on occasion. Don't know why I love/loved it so much. My husband just sneers.

Jun 09, 2010
nosurndr in Home Cooking

What did your Mom always have on hand, that you NEVER do?

Another recruit reporting for duty sir! I know it isn't as healthy as real green lettuce, but I still buy it all the time. One, no other lettuce works as well in sandwiches (romaine in a sandwich - yuck), two, still a kid pleasure that remains an adult treasure - a wedge of ice cold iceberg, a thick slice of tomatoe, blue cheese dressing, blue cheese crumbles and some crumbled crispy bacon. Come on, how isn't that good?? I can't resist ordering it at Mandina's in New Orleans even though they don't add the bacon. Lastly my Mom was a "health food nut" growing up in the 70's and iceberg wasn't allowed in the house. So in the normal perverse way of humans, I craved it more than any other vegetable.

Jun 09, 2010
nosurndr in General Topics

What did your Mom always have on hand, that you NEVER do?

No spices with "salt" in the title even though I use all those spices: garlic, onion, celery straight. I buy ground celery seed for bloody mary's, use quite a bit in mine, love that taste - wouldn't be right without.

Jun 09, 2010
nosurndr in General Topics

What do you add to JIFFY Corn Bread mix? Creative uses? (rop)

I make the recipe on the box as is and add a can of creamed corn, honey (not sugar) and a bit more baking powder, maybe a teaspoon more. I see people say Jiffy is sweet, but compared to Marie Callenders which is really sweet I don't think it is that sweet. The corn seems to keep it much more moist, the honey a nice richness and the baking powder lightens it a bit. I am going to try adding some diced green chilis as well next time to get that spicy/sweet combination I love. Jiffy is one of the very few "box" things I ever use in my house. That and Duncan Hines dark chocolate cake mix are about it.

Jun 09, 2010
nosurndr in Home Cooking

What menu items need to be retired?

My son loves to dip the pizza's crust in Ranch after eating all the good part of the pizza. It was a good way to get him to eat the entire piece of pizza instead of having a plate with a bunch of pizza crusts at the end.

Mar 10, 2008
nosurndr in General Topics

La Brea Bakery Muffins

Does anyone have Nancy Silverton's recipe for Lemon Ginger muffins from the La Brea Bakery? I have searched the web and can't find it. Did she ever published it in one of her cookbooks? I hate to buy a cookbook for one recipe and I wouldn't know which one had it! Thanks Chowers for your help.

Mar 09, 2008
nosurndr in Home Cooking

Anthony Bourdain's No Reservations New Orleans Episode [Moved from New Orleans board]

The Mississippi coast has been mostly ignored. as if entire towns didn't get wiped away in one day. I completely simpathize with you on this matter. However, saying that the houses here mearly sustained "flood damage" is absolutely insane. Living here is a constant reminder of what I believe our city will face for the entire current and next generation of residents - maybe three or four generations. Here is what I tell people from out of town when I take them to see the real damage and the ghost town of the 9th Ward, "I know we are driving by and you see what looks like houses standing one after the other. However, they are also two and a half years more damaged then they were immediately following the storm when the houses were under 20 feet of water. You think they may look like houses, but they are really just large piles of rubbish 'shaped' like a house. The people who own these piles of rubbish most likely will never return because there is really no house at all to return to. People may eventually rebuild and re-populate these areas, but I doubt I will see it in my lifetime." That gets their attention and helps them to understand what we are facing here. Again, I truly believe the Gulf Coast areas have been ignored, forgetten and neglected when it comes to Hurricane reporting and help to rebuild. But over 100,000 homes were lost here in such a relatively small area. Don't think that what you see on T.V., as the news trucks roll by with their video cameras trying to capture what is impossible to capture, are actual "houses" that can be "cleaned up a bit" and the residents get to come home. I would guess that 80% or more of the damaged houses really need a new house built from the ground up, and the entire old house moved to the landfills where they really belong. I hope people start paying attention to the Gulf Coast as well, you deserve all the help you can get.

Feb 06, 2008
nosurndr in Food Media & News

Cooking classes in NOLA?

If you do the NOCE, try for a night when the chef from Brightsens is there.

Feb 06, 2008
nosurndr in New Orleans

Mardi Gras Day - Best Quarter places with all day one price food and drinks

Thanks, I will keep it in mind for next year. We live on Baronne, near Girod and didn't get up until after the parades started so we were trapped and didn't make it to the Quarter during the day. After the las parade rolled through we walked over and heard some music, enjoyed the craziness for a couple of hours then went to Bombay and had a nice dinner with great drinks. Had a great time, just different than we planned. I guess things always work out.... Thanks for answering.

Feb 06, 2008
nosurndr in New Orleans

Mardi Gras Day - Best Quarter places with all day one price food and drinks

Last year hubby and I went to Bombay Club for a one price all you can eat and drink Mardi Gras day special. For $65 they had a nice buffet and free flowing martinis. We usually spend the day walking and gawking in the Quarter, but need a couple of time outs for feeding and watering and nice clean bathrooms! Bombay Club was a nice respite, cool and comfortable. We will probably go there again but wondered what else was available. I didn't grab an Offbeat in my recent travels, and I haven't been able to find any recommendations online, or a list of what other places are offering for the same type of deal. I tried NOLA.com, but can't seem to put in the proper search words to pull up what I want. Parade routes not important, we mostly enjoy the Quarter on Mardi Gras day. As always, thanks for your help.

Feb 04, 2008
nosurndr in New Orleans

Campanile Brussel Sprouts - YUM

Thanks, I will try this. Suzanne worked at Campanile before opening Lucqes. Maybe this was the recipe she used. At least I will get close. Thank you so much!!

Nov 16, 2007
nosurndr in Home Cooking

Campanile Brussel Sprouts - YUM

Help. Does anyone have the recipe for the braised brussel sprouts that they serve at Campanile on La Brea? They are my favorite and would like to make them for Thanksgiving. I can't find one online. Thanks in advance!

Nov 16, 2007
nosurndr in Home Cooking

What menu items need to be retired?

That horrible recipe for "Green Been Casserole" made with frozen green beans, cream of mushroom soup and canned fried onions. If I never see one again it will be too soon.

Nov 16, 2007
nosurndr in General Topics

When Wine actually does turn to vinegar...

Thanks everyone, I will try it in a dressing and if it tastes ok I will use it until it it doesn't taste good anymore. Thanks for taking the time to answer my question.

Oct 31, 2007
nosurndr in Wine

When Wine actually does turn to vinegar...

I had a large bottle of Chardonay on my pantry shelf that wasn't anything particularly special, but I used it occasionally for cooking. It sat for a long time and the last time I went to use it I realized it had turned to vinegar. My questions are: Can I use it as vinegar? Will it keep turning more and more vinegarish? Will it actually spoil at some point? Thanks.

Oct 24, 2007
nosurndr in Wine