Quickie Supper

lettuce wraps:
iceberg lettuce, veggies, glass noodles, leftover brisket, chile peanut sauce

Brisket

Continuing my quest to master the charcoal BBQ...

(I have alot of practice ahead of me)

The brisket was dry rubbed and wrapped tightly in plastic overnight.  My rub was a combination of salt, black pepper, ground green chiles, red chile flakes, brown sugar and ground coffee.  I mopped throughout the day of smoking with Steen's cane syrup.  

For supper I added a little wedge-ette salad and a slice of white bread.  

Oysters on the Half Shell!

Caprese Cuties

skewer

basil

buffalo mozzarella 

&

tomato

with a drip of balsamic vinegar

Tonight's Supper

I went to the Crescent City Farmer's Market Saturday and I got all of this:

Tonight's supper consisted of a few of those things I found at the market:  chicken thighs with pesto, a caprese-like salad with cucumbers, steamed green beans and grilled peaches -- I'm grilling like crazy these days because it's summertime and it's fun!  I was so proud to spread my homegrown pesto under the skin of these chicken thighs, but honestly I didn't even notice the flavor.  Oh well ... you can't win 'em all.  The grilled peaches were divine and a first for me, such a sweet and bright flavor.

 I am not ashamed to admit that I am a gas grill kinda gal, but this week I have used the good old weber kettel charcoal grill ..... I'll figure it out -- eventually!

bananas and cream

so wrong?  nope.  so right.

one ripe banana cut into coins

pour enough cold cream to suit your taste

it takes less that you think 

Crabby patties? No, Salmon Croquettes.

It was time to get some things out of the freezer. A piece of salmon that was inches away from its expiration date was ready for action.

I read this recipe from Saveur and then I read this recipe from Epicurious.com

I was ready to make these Salmon Croquettes:

Here is my ingredient list:
salmon one medium piece of salmon

red onion chopped

cilantro roughly chopped
mexican crema
mirin
capers
old bay
lemon juice & zest
panko bread crumbs
assorted peppers: black, white and cayenne

Take 1/4 the amount of breadcrumbs as salmon and soak in soy milk, crema and a splash of mirin for a few minutes.  Combine all ingredients.  Chill the croquettes for 30 minutes each.  Coat each croquette in breadcrumbs, really pushing the breadcrumbs into each.  Pan fry in a very small amount of olive oil over medium heat.

I made a dipping sauce out of crema, mirin, lemon juice and ground green chile powder.

They were just terrific and so easy!!

$20.10 Lunch at Antoine's -- you better GO!

Our luncheon started off a little like this:

Oysters 1-1-1: Bienville, Rockefeller & Thermidor

Oh, and if you have not ever been to Antoine's ... you should.  

What's stopping you?  Oh right(insert sarcasm)....they also have 25¢ martinis and the cocktails are not served in a thimbles if you know what I'm saying.  After we stuffed ourselves we were treated to a guided tour of the entire restaurant -- what fun!

My Pork Butt

I cooked this 6.5 LB pork butt, my first time on the charcoal smoker, for about nine hours.  It has a green chile rub with salt and pepper that I rubbed into the meat 24 hours prior to cooking.

Then I made chiles rellenos.  (sort of , except mine had meat)From Marc Bittman's How to Cook Everything -- I used my iphone app for the cookbook -- it is THE BEST!  I served the stuffed chiles over creamed corn(also from the Bittman book or app) 

The next day we had shredded pork tacos.

Oh the joy of low and slow cooked meat!  I was incredibly proud!

Sesame Noodle Salad

I made this Sesame Noodle Salad with edamame the night I got home from a quick vacation with some fun friends!

I was hoping for this noodle dish, but I made do with what I had on hand.  Sometimes you just have to, right?

I'll take you to the Candy Shop

I like a praline every now and then.  These are made daily at Southern Candymakers.  If you find yourself in the quarter, be sure to pass through this little candy shop.  You will always get a big hello, a sample and a bit of air conditioning -- that goes a long way on these hot summer days.

Pesto Cubes

I made this pesto from basil, parsley and mint from my garden!  Then, I froze it in ice cube trays for storing in the freezer -- I like it on rice.

Tomato Pie

Wondering what to do with all those tomatoes?  And the basil too!

This cheesy pie was delicious!

That Pupusa is smiling at me...

most likely because I made him - my first attempt at this doughy treat from El Salvador!
This pupusa was made of masa, water, and boudin that was a gift from my friend, B. The boudin comes from The Best Stop Supermarket in Scott, Louisiana.  Thanks again B. for such a great treat!

Smoothies!

one banana

three handfuls of blueberries

1/2 - 3/4 Cup soy milk

a tablespoon or 2 of plain yogurt, or not

a handful or two of ice cubes

a squeeze of agave nectar

blend well!

...and a little side note, I used the (now frozen in my freezer)blueberries from my recent trip across the lake to pick my own berries

dining in Santa Fe

Restaurant Martin:  Tempura Blue Point Oysters:  garlic parsnip puree, cucumber radish salad, fermented black bean chili vinagrette

Blue Point Oysters were named for Blue Point on Long Island where this fine oyster was 1st discovered.  The name is now generally used for any mid-sized Atlantic Oyster eaten raw.

Very delicious!

Luminaria - the Resaturant at the Inn at the Lorreto:
Santa Fe BLT:  griddled crab cake, apple wood smoked bacon, lettuce, tomato, avocado, green chile cheddar roll, chipotle aioli, sweet potato fries, jicama slaw.  I liked it!  

The Shed: 

Cold Red Raspberry Soup fresh red raspberries, rosé wine, lime, hint of sour cream

Makes me wish I could grow raspberries!

Stuffed Peppers

I sort of used this recipe, but I subbed the ground chuck with a some boudin and ground turkey my friend, B., brought me from Lake Charles, LA.  Good Idea!  Also, we made a blend of ketchup, chili sauce, BBQ sauce & cock sauce for the topping.  I just read that 10 million bottles of srirachi were sold last year!  WOW!

Caprese Salad

Super summer salad for all those home-grown tomatoes not to mention the huge pot of basil I have going right now.  Tomatoes, fresh mozzerella, basil, your best olive oil, salt and pepper is how my friend, K., made this one. 

Just Perfect!

Charcuterie Board

I have always had a thing for a variety plate and this is the grown up version of what my Mother would serve for dinner, especially when she and my Daddy were going out for the evening.  

Prosciutto, olives, quince paste, maytag blue, chevre stuffed cherry tomatoes, honey, cornichon, french & seeded flat breads.

Watermelon!

Summertime means perfect watermelon!

Happy 45th Anniversary M & D!! 

WOW!

Little and Big plates at Boucherie

Boucherie is a great little restaurant in uptown New Orleans, the kind of place that is packed early.  They make a nice stiff cocktail and the fare is super seasonal.  Thank you to Dave & Karen for a wonderful dinner with some good old friends and a little young one too!  Ha!  Be sure to make a reservation -- I noticed that on our recent Tuesday Night visit, this tiny dining room filled up by 6:30.

 

top to bottom:
watermelon napoleon

watermelon 3 ways - one for everybody

scallops with green beans

grilled romaine 

My Mother makes the Best Deviled Eggs!

I talked to her on the phone yesterday while I made these:

Deviled Eggs 

7 hard boiled eggs

a little mayo

a little mustard - use more than one -- yellow is a must

sweet or dill relish - whatever you got

cayenne

salt & pepper

makes 1 dozen deviled eggs

Thank you John Besh!

I hope you have heard about the lunch at Restaurant August - three courses for $20.10.  Yes, that's right sister - not a typo.  A dear friend (now) from Atlanta ... visited this week and boy did we eat high on the hog.  I actually did enjoy a little bacon in my house made spaghettini (not pictured) 

Go there hungry -- enjoy yourself!  Call me and I'll go with you!

top to bottom:  amuse bouche-savory whipped egg with caviar, soft shell buster crab, lemonfish atop mango and avacado, grilled chevre and peaches, AND a great send off-almond brittle & white chocolate pistachio truffle.  That, my friends, is how Restaurant August does three courses for lunch.

Birthdays, Guitar Cake and Gumbo, oh my!

Todd was surprized!  Happy 40th!!

 The cake was fab!

Kohl made a gumbo!  Kohl always makes a very dark roux.  Perhaps he'll share the recipe?

Memorial Day Boil

Look at the variety in this boil:

could be the last of the season.  thank you steve & liza!