Weekend in New Orleans...recommendations? I will NOT flash for beads.
- Thread starter maycee
- Start date
steve2-in-la
Well-known member
Cochon for dinner, Cafe du Monde for beignets and coffee, Acme Oyster House for poboys and oysters,
Commander's Palace for old-timey, classy NOLA fair and Jacques Imo's for the real-deal, down and dirty. Personally, I avoid the muffuleta at Central Market but everybody else seems to dig it. Have a great time!
Commander's Palace for old-timey, classy NOLA fair and Jacques Imo's for the real-deal, down and dirty. Personally, I avoid the muffuleta at Central Market but everybody else seems to dig it. Have a great time!
cynupstateny
Well-known member
Love the muffaletta from CG. My dad worked on reproducing it for about
a year. Now when we have overnight guests coming they ask if I'll make it.
Delicious!
a year. Now when we have overnight guests coming they ask if I'll make it.
Delicious!
cynupstateny
Well-known member
I think the Hurricane may be the worst drink I've ever had!
I'd rather have a Pimm's Cup at the Napolean House bar!
I'd rather have a Pimm's Cup at the Napolean House bar!
richard-in-cincy
Well-known member
One word: MOTHER'S
This is the Valhalla of comfort food. Seriously. If you go, you will be addicted and return again and again. I ate their 4 times on a trip to NO, I wanted to try as much of their menu as I could. It's that good. The Oyster Po' Boy with their housemade dilled tartar sauce? Moaning and looking up airfares to NOLA.
Get there early to avoid the lines, which can be out the door and down Poydras St.
Mother's is worth the trip to NOLA by itself!
Also, if you need a break from Mother's (can't imagine this concept) and want to dig into one of the best hamburgers you'll ever eat, go to Port of Call on Esplanade. They serve them with baked potatoes you can get a wide range of toppings on. Also quart-sized rum drinks to really ice your cakes.
This is the Valhalla of comfort food. Seriously. If you go, you will be addicted and return again and again. I ate their 4 times on a trip to NO, I wanted to try as much of their menu as I could. It's that good. The Oyster Po' Boy with their housemade dilled tartar sauce? Moaning and looking up airfares to NOLA.
Get there early to avoid the lines, which can be out the door and down Poydras St.
Mother's is worth the trip to NOLA by itself!
Also, if you need a break from Mother's (can't imagine this concept) and want to dig into one of the best hamburgers you'll ever eat, go to Port of Call on Esplanade. They serve them with baked potatoes you can get a wide range of toppings on. Also quart-sized rum drinks to really ice your cakes.
Rec: Roast Beef Po' Boy with Debris Gravy (Debris Gravy??)
I was looking at Mother's menu and had no idea what Debris Gravy was so I Googled it. This looks fantastic!!
Roast Beef Po Boy with Debris Gravy
For the Roast:
1 Beef Chuck Roast (this one was 2-1/2 pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
Do not to pierce all the way to the bottom. Stuff the sliced garlic into the
slits. Season the Roast very liberally on all sides with the Salt & Black
Pepper, season with Cayenne to your taste, I don’t use much. Heat the fat in
a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke,
wait a few more seconds, then carefully add the Roast cut side down. Brown
very well on all sides, without burning it. Remove to a plate. Drain off all
but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the
onions just start to brown, place the roast back in the pan, then add the
stocks. Finish, if necessary, with enough water to bring the cooking liquid
3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil,
then back down to a simmer. Simmer covered for 3-4 hours or until the meat
falls apart by staring at it.
For the Debris Gravy: Carve the meat into very thin slices, it will be hard
to do and will fall apart, that is good. All of the bits and pieces, that
fall off are your Debris (pronounced DAY-bree.) Add all of the bits and
chunks to you cooking liquid after skimming off the fat from the surface,
keep the carved meat with a little liquid on a warm plate, covered tightly
with plastic wrap. Bring the gravy to a full boil and reduce until it coats
the back of a spoon. Season to taste with salt and pepper.
For the Po’ Boy: New Orleans Style French Bread (Po’ Boys are generally
about 9-10 inches long per sandwich. As you can see I made mine a bit
smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge
(as seen in the background of the pic.) I find the hinge makes for slightly,
easier eating. Shredded Lettuce (or Cabbage a la Mothers) Mayonnaise Roast
Beef (see above) Debris Gravy
Slather the bread with a very generous portion of Mayonnaise on the inside
of the upper and lower halves. Place about a cup of Shredded Lettuce on the
bottom half. Cover the lettuce with a generous portion of the “sliced” Beef.
Drown the beef with Debris Gravy.
Grab a stack of napkins, a cold beer and enjoy!
**Note - To make this a Ferdi Special a la Mother’s, add Good quality sliced
ham underneath the Beef!
This Roast will make about 4 very generous Po’ Boys.
I was looking at Mother's menu and had no idea what Debris Gravy was so I Googled it. This looks fantastic!!
Roast Beef Po Boy with Debris Gravy
For the Roast:
1 Beef Chuck Roast (this one was 2-1/2 pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste
Do not to pierce all the way to the bottom. Stuff the sliced garlic into the
slits. Season the Roast very liberally on all sides with the Salt & Black
Pepper, season with Cayenne to your taste, I don’t use much. Heat the fat in
a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke,
wait a few more seconds, then carefully add the Roast cut side down. Brown
very well on all sides, without burning it. Remove to a plate. Drain off all
but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the
onions just start to brown, place the roast back in the pan, then add the
stocks. Finish, if necessary, with enough water to bring the cooking liquid
3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil,
then back down to a simmer. Simmer covered for 3-4 hours or until the meat
falls apart by staring at it.
For the Debris Gravy: Carve the meat into very thin slices, it will be hard
to do and will fall apart, that is good. All of the bits and pieces, that
fall off are your Debris (pronounced DAY-bree.) Add all of the bits and
chunks to you cooking liquid after skimming off the fat from the surface,
keep the carved meat with a little liquid on a warm plate, covered tightly
with plastic wrap. Bring the gravy to a full boil and reduce until it coats
the back of a spoon. Season to taste with salt and pepper.
For the Po’ Boy: New Orleans Style French Bread (Po’ Boys are generally
about 9-10 inches long per sandwich. As you can see I made mine a bit
smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge
(as seen in the background of the pic.) I find the hinge makes for slightly,
easier eating. Shredded Lettuce (or Cabbage a la Mothers) Mayonnaise Roast
Beef (see above) Debris Gravy
Slather the bread with a very generous portion of Mayonnaise on the inside
of the upper and lower halves. Place about a cup of Shredded Lettuce on the
bottom half. Cover the lettuce with a generous portion of the “sliced” Beef.
Drown the beef with Debris Gravy.
Grab a stack of napkins, a cold beer and enjoy!
**Note - To make this a Ferdi Special a la Mother’s, add Good quality sliced
ham underneath the Beef!
This Roast will make about 4 very generous Po’ Boys.
richard-in-cincy
Well-known member
Oh it is. Believe me. It is.
cynupstateny
Well-known member
Rec: Dad's Muffuletta
Dad’s Muffuletta
1 cup large brined green olives fine chop
1 cup Greek olives- fine chop
½ cup olive oil
1 cup finely chopped flat leaf parsley
½ cup chopped roasted red peppers
1 tsp dried oregano
Juice of ½ lemon
Freshly ground black pepper t t
1 round Italian Bread approximately 8-10 inches
2 cups shredded greens (curly endive)
½ lb. Sweet Italian salami (mortadella) thinly sliced
½ lb. Spicy Italian hard salami (soppressatta0 thinly sliced
½ lb. Provolone
In a mixing bowl, combine olives, oil, parsley, red peppers, oregano, lemon juice and pepper. Cover and refrigerate overnight.
Cut the bread in half horizontally and pull out some of the soft dough in the middle. Brush both sides of the bread generously with the marinade from the olive salad, using it all. Place half of the salad in the hollow of one piece of bread. Add layers of the greens, then sweet salami, cheese, hard salami and remaining greens.
Finally, heap the remaining olive salad on the other half of the loaf. Press the two halves together and wrap in plastic wrap. Put the loaf in the refrigerator covered with a plate and weight it with a 5 lb. Bag of flour or several unopened cans. Let it rest for at least 30 min to 1 hour or until you are ready to serve.
Cut in wedges.
Dad’s Muffuletta
1 cup large brined green olives fine chop
1 cup Greek olives- fine chop
½ cup olive oil
1 cup finely chopped flat leaf parsley
½ cup chopped roasted red peppers
1 tsp dried oregano
Juice of ½ lemon
Freshly ground black pepper t t
1 round Italian Bread approximately 8-10 inches
2 cups shredded greens (curly endive)
½ lb. Sweet Italian salami (mortadella) thinly sliced
½ lb. Spicy Italian hard salami (soppressatta0 thinly sliced
½ lb. Provolone
In a mixing bowl, combine olives, oil, parsley, red peppers, oregano, lemon juice and pepper. Cover and refrigerate overnight.
Cut the bread in half horizontally and pull out some of the soft dough in the middle. Brush both sides of the bread generously with the marinade from the olive salad, using it all. Place half of the salad in the hollow of one piece of bread. Add layers of the greens, then sweet salami, cheese, hard salami and remaining greens.
Finally, heap the remaining olive salad on the other half of the loaf. Press the two halves together and wrap in plastic wrap. Put the loaf in the refrigerator covered with a plate and weight it with a 5 lb. Bag of flour or several unopened cans. Let it rest for at least 30 min to 1 hour or until you are ready to serve.
Cut in wedges.