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Monthly Archives: November 2011

Review: Domenica

Affettati Misti

Full disclosure: I worked at Domenica for a few months in 2010, so if you think that is a conflict of interest, read no further.

First and foremost, Domenica has one of the best happy hours in town. Not many places can match 50% off of pizza, beer and wine (by the glass). You can get a lot of food and drinks for a great price.

Aside from that, the menu rotates very frequently to keep things seasonal. If it’s on the menu, the main must-have is the fried squash blossoms. They’re addictive.

Other top favorites of mine include:

Squid Ink Tagliolini — Topped with delicious blue crab and loaded with fresh herbs, it’s light and refreshing and doesn’t fall into the heavy pasta dish category.

Gnocchi (changes seasonally) —
Banana Zuppa Inglese
Domenica has the best gnocchi in town, you can’t go wrong ordering any variety. The best I’ve had to date was the Spinach Gnocchi with Bacon and Brown Butter.

Roasted Cauliflower — You order will consist of an entire head of cauliflower that is roasted. What really sends this dish over the top is the whipped goat feta. It has the consistency of hummus, but the pungent taste of goat cheese.

Tagliatelle — The rabbit and porcini mushrooms blend very well with this pasta to create a deliciously gamey dish.

Affettati Misti — Start with this. It’s basically the deluxe meat and cheese plate with accoutrements. The meats and cheese are awesome as is the bread that accompanies everything. And make sure you get Panna Forte.

Squid Ink Tagliolini

Spicy Lamb Meatball Pizza — All the pizzas are cooked in a wood-burning oven that makes them taste authentically Italian. You can’t really go wrong with any of the pizzas, but my recommendation has the best balance of cheesy, meaty, fresh, tomatoey.

White Truffle Risotto — The main reason to order it is for the pancetta croutons. The gnocchi is good, too.

Crema Fritta — I’m not sure what this creamy cheese is breaded with, but it gives it a texture unique to any fried cheese I’ve had. The bacon and onion marmellata is also stellar.

If it sounds like I’m suggesting you order a large percentage of the menu, I am. Domenica has consistently improved every time I’ve visited. Head chef Alon Shaya really has a great understanding of this type of Italian cuisine — and that comes through 100% in all of the dishes.

After you’ve indulged in the savory courses, don’t pass up a dessert. Domenica has a very talented pastry chef, Lisa, who puts together unique dishes. In a visit this summer, I had the warm peach cake with salted caramel, blueberries and blueberry-basil sorbetto.Now, while I like all of those ingredients separately, I was curious to see how they worked in the same dish. The result: a heavenly dessert that had just the right amount of salty and sweet.

Pizzoccheri

The Banana Zuppa Inglese is also worth raising your spoon form. The banana cake is extremely moist and the butterscotch mousse make a topping. It’s kind of like a bread pudding/banana pudding mash-up.

Domenica is not a place to miss and is my second favorite Besh restaurant behind the flagship restaurant of August. My only tip would be to skip the lunch menu and go for happy hour and/or dinner. The dinner menu is exponentially better than the lunch menu, but you really can’t go wrong.

Domenica is located in the Roosevelt Hotel at 123 Baronne Street.

2 Comments

Posted by poboylivinrich on November 18, 2011 in Eatin'

Tags: Italian Food, New Orleans, NOLA, Restaurant, Review

Review: Cowbell

17 Nov

I think I visited Cowbell for the first time early in 2011. From the first bite, I knew it would be a place I frequented often. So it came as no surprise to me when Cowbell was named The Gambit’s Best New Restaurant (as selected by readers).

Cowbell Burger

The burger craze is in full swing in New Orleans, but out of all the burger joints (old and new), Cowbell is hands down my favorite. The beef is always juicy and cooked perfectly. Add American cheese, bacon, a yard egg and Cowbell’s homemade Mojo sauce and you’ll be transported to burger heaven. The burger with zinfandel, bacon and onion compote can take you there as well — it’s just a different journey.

The Cowbell burger is so good, it makes it hard for me to order anything else off of the menu. Fortunately, I break the habit and order other items from time to time. One of the best I had was a salmon special with black beans and avocado. The waitress (who knows me well by now) recommended and was spot on (as usual). Her name’s Tarani, you should ask for her if/when you go in though she seems to be behind the bar most of the time these days.

Additionally, you can’t go wrong with any of Cowbell’s grilled cheese sandwiches that seem to change daily. The Fried Oyster Salad is also delicious when oysters are in season. The Fish Tacos are good, not great, but will do the trick.

Hand-Cut Fries

But admit it, what you really want is the burger. I know, I’m the same way. A lot of my love for the Cowbell burger comes from the meat itself, but the potato bun should be given some of the credit. And if you think I’m crazy for getting the egg, try it yourself, you won’t be disappointed. The yolk from the egg will burst and soak into the potato bun given the burger a whole new flavor profile.

You can even sop up the yolk overflow with the hand-cut fries that are always crisped and seasoned just right. Or you can always substitute (for an extra charge) Cowbell’s kickass Mac and Cheese in place of the fries. Their Mac and Cheese is made with white cheddar and roasted poblano peppers. It’s creamy, has a subtle kick and is filling.

Another thing you won’t want to leave without is the Fresh Made Apple Pie. It’s baked individually into a puff pastry, but it’s worth every bite and for $5 it’s a steal.

Mac and Cheese

Cowbell used to by BYOB, but now that they have a liquor license it’s $5 for the first bottle you bring and $10 for each after that. Most of the drinks they have are of a nice portion and they have one of the best margaritas in town, surprisingly enough.

Cowbell is 100% deserving of winning Gambit’s Best New Restaurant. You may experience a little bit of a wait now that it’s on people’s radar. Service is normally great (like I said, ask for Tarani), but there’s one lady who I would avoid. You’ll know her if you get her. Simply put, she’s just not friendly. Thankfully, the food more than makes up for it. And Brack May, the owner, couldn’t be a nicer guy. Invite him over to your table if he’s around.

Cowbell is located at the intersection of Oak St. and River Rd. at 8801 Oak St. Hour are Tues. through Sun. 11:30 a.m to 3 p.m. and 5 p.m. to 11 p.m.

Recipe: Grits Souffle

16 Nov

Cooking the Grits

If you’re looking for a Southern dish to accompany your holiday feast(s), try this Grits Souffle. It’s a great substitution for cornbread dressing.

The bacon, jalapeño, chives and cheese all complement the grits very well. This recipe is a little time sensitive, but it doesn’t require too much attention.

Ingredients

6 eggs
1 cup stone-ground grits
1 cup chopped bacon
1/2 cup heavy cream
1 jalapeño, seeded and diced (optional)
2 cups grated cheddar
2 TBSP chives
4 cups milk or chicken broth

Grits Souffle Ready to Bake

Salt and pepper, to taste
Unsalted butter (for casserole dish)

Directions:

Preheat oven to 350F.
Butter a 2-quart casserole or baking dish.
Bring 4 cups of milk or chicken broth (or any combo of the two) to a simmer in a large saucepan, gradually whisking in the grits.
Reduce heat to low and gently simmer the grits, stirring often, until grits begin to thicken. Continue cooking and stirring for approximately 1 hour. (If the grits get too thick, add in an additional 1/4 cup of liquid as necessary.)
Remove from heat and let cool.

Grits Souffle

Meanwhile, place chopped bacon in a separate bacon dish and cook in over for approximately 20-30 minutes (until crisp). Transfer to paper towels to drain when crisped.
Whisk eggs and cream in medium bowl and whisk into grits in 3 additions.
Stir in 1 3/4 cups cheddar cheese, chives, jalapeño, bacon, salt and pepper.
Transfer grits mixture to buttered casserole dish and sprinkle remaining cheese on top.
Bake dish until golden and just set in the middle, about 1 hours.
Let cool for 10 minutes then serve.

This dish is guaranteed to be a hit at your holiday festivities. Feel free to add additional bacon or jalapeño to flavor it to your palette.

1 Comment

Posted by poboylivinrich on November 16, 2011 in Cookin', Recipes, Sides

Tags: Grits, Holiday Dish, Side Dish

Recipe: Lemon and Garlic Baked Chicken with Rosemary Potatoes and Roasted Broccoli

15 Nov

Please welcome the first guest blogger at Po’ Boy Livin’ Rich — Jennifer Jeansonne. Jennifer’s a great Southern girl (despite the fact that she went to Ole Miss) who knows her way around the kitchen. If you want to submit a recipe to the blog, email me at poboylivinrich@gmail.com.

I’m thrilled to be the first guest blogger on Po’ Boy Livin’ Rich! There’s no way my cooking is anywhere near as fancy as Clark’s, but I’m happy to be able to share a new recipe/cooking technique I tried last night.

Clark is a phenomenal person – he puts up with me on the tennis court, listens to me complain about boys, and knows exactly when to expose me to a specific baby and puppy to quickly get me out of a bad mood, and on top of being a great friend, he ‘s a fantastic cook. I always enjoy the opportunity to visiting his home because I know I’ll leave as a full and happy person.

Prepping Lemon and Garlic Baked Chicken

Last night I baked a chicken. This in itself is really not that impressive, but I am rather pleased with the way that things turned out. I cook, well, prepare food, for dinner on a regular basis, but this chicken baking experience took things to a whole new level. Usually, my cooking consists of grilling fish or chicken and making an easy veggie to go along, but I felt like I was actually cooking a real meal last night.

Usually when I bake a chicken, it doesn’t take much more prep work than plopping the chicken down in a pan and rubbing some seasonings on the outside and it usually turns out just fine. Yesterday’s chicken was especially yummy because of the extra steps I took to prepare the chicken for baking. Two minor changes in my preparation really ensured that the chicken was juicy, flavorful and absolutely delicious!

As you can see from the pictures, this is probably the flattest baked chicken that you have ever seen. In order to get the chicken to look like this, I had to cut out the backbone, clean out the insides, and press the chicken flat until I heard a crack – my favorite part. My handy pair of kitchen shears made this task very, very easy and almost fun!

The second thing that I did differently with this bird involved lifting up the skin and placing the lemon, garlic, and butter mixture underneath the skin instead of just putting it on the top. Adding this step and letting it sit for two hours made a HUGE difference in the flavor of the chicken.

Rosemary Potatoes

The rosemary potatoes and roasted broccoli fall into the” prepare, not really cook” category of food. Both sides were very simple and were prepared in similar ways. I washed and cut up the red potatoes and veggies and put them in a pan with some olive oil, salt, and pepper. The only thing that set the potatoes apart from the broccoli was the addition of some fresh rosemary from my herb garden.

Most of the time, I tend to cook like my mother, without any real measurements, and these potatoes and broccoli were no exception. I think it took me less than five minutes to prepare both of these sides for the oven.

The best thing about this meal was that all three components were cooking in the oven at the same time!

Recipes:

For the Roasted Broccoli:
1 head of brocolli (cut up)
Approximately 2 TBSP olive oil
salt and pepper to taste

Lemon and Garlic Baked Chicken

Preheat oven to 450F.
Wash and cut stems off of broccoli.
Put enough olive oil to lightly cover the broccoli and salt and pepper to taste.
Cook for about 20 minutes.

For the Rosemary Potatoes:
1-2 lbs of red potatoes
Approximately 2 TBSP olive oil
One long sprig of rosemary
salt and pepper to taste

Preheat oven to 450F.
Wash potatoes and cut into fourths.
Cut potatoes with enough olive oil to cover then add salt and pepper.
Remove rosemary from stems and put into pan, tossing potatoes in seasoning until they’re covered.
Place in the oven at the same time as the chicken and cook for approximately 45 minutes.

For the Lemon and Garlic Baked Chicken:
1 whole chicken (4 to 4 1/2 lbs.)
3 TBSP butter
1 lemon, zested
4 garlic cloves, minced
Salt and pepper (to taste)

Preheat oven to 450F.
Wash potatoes and cut into fourths.
Combine garlic with lemon zest and salt and pepper in a small bowl.

Lemon and Garlic Baked Chicken with Rosemary Potatoes and Roasted Broccoli

In a small saucepan, melt butter. When melted, stir 2 TBSP butter into the garlic-lemon mixture; set aside remaining melted butter.
Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone.
Open the chicken (like a book), then flip over. Press down firmly on the skin side until you hear the bone crack.
Gently slide your fingers between the skin and flesh of the chicken breast and legs. Using your fingers, stuff the garlic-butter mixture under the skin, spreading it evenly.
Rub the reserved melted butter all over the chicken and season generously with salt and pepper.
Place the chicken skin side up in a roasting pan then place two or three lemon slices on top.
Roast until the skin is golden-brown and crisp (about 45 minutes).
Allow chicken to rest 15 minutes before serving.

Overall, I am very impressed with the way that my chicken, potatoes, and broccoli turned out. I now need to get creative with the leftovers. Next up: chicken, mushroom, and pesto pizza on a whole wheat crust!

1 Comment

Posted by poboylivinrich on November 15, 2011 in Cookin', Entrees, Recipes

Tags: Broccoli, Chicken, Guest Blogger, Potatoes, Recipe

Recipe: Chicken and Jalapeño Dumplings

14 Nov

Chicken and Dumpling Dough

No lie, this was my first attempt at making chicken and dumplings from scratch, and I’m pretty damned impressed with my first effort. The dish is called Chicken and Jalapeño Dumplings and it’s phenomenal.

To prep the chicken, I lightly fried it in seasoning, flour and fresh cilantro. For the dumplings, I used Pillsbury Crescent Rolls dough and rolled it in fresh jalapeños. This is the quintessential cold weather dish. I will definitely be making it again and inviting more people over next time so get on the waiting list…

Be forewarned, it’s a pretty intense dish and took me about three hours from start to finish.

Ingredients

For the chicken:
1 large roasting chicken, about 5 pounds (cut up into 2 wings, 2 breasts, 2 thighs and 2 legs)
2 TBSP seasoning (Ingredients below)
1 cup flour
4-6 TBSP butter
1/4 cup fresh cilantro

Chicken Lightly Breaded for Chicken and Dumplings

For the seasoning:
2 TBSP paprika
2 TBSP salt
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP white pepper
1 TBSP dried thyme

For the dumplings:
2 cans of Pillsbury Crescent Rolls dough
1 jalapeño, finely chopped

For the sauce:
1 stick of butter
10 TBSP white all-purpose flour
3 TBSP seasoning (recipe above)
4 celery ribs, finely diced

Dumpling Dough

3 carrots, finely diced
1 large yellow onion, finely diced
1/4 cup heavy cream
1/2 cup fresh (or frozen) green peas
4 cups low-sodium chicken broth
1 cup water

Directions:

To prepare dumplings, roll up all dough from Crescent Rolls and knead in the diced jalapeños. Set aside on a non-stick surface.
In a frying pan, melt 2 TBSP butter over medium-high heat.
In a medium bowl, (using the chicken ingredients) combine flour, seasoning and cilantro.
Dust chicken pieces with flour mixture and drop pieces into frying pan in batches, using 2 TBSP butter per batch.
Once chicken is browned, set aside on a plate covered with paper towels. (It’s ok if the chicken isn’t cooked through.)

Finished Chicken and Dumplings

In the same pot, melt remaining stick of butter, gradually whisking in the 10 TBSPs of flour. Stir until golden brown, about 3 to 4 minutes.
Whisk in chicken broth, remaining seasoning and water and cook until the sauce thickens (about 5 minutes). If it’s too thick, gradually add in additional water.
Once sauce has thickened, add in celery, carrots and onion and cook until tender-crisp (about 15 minutes).
Add in the reserved chicken meat, heavy cream and peas, seasoning with salt and pepper to taste.
Tearing from the dough, drop in 1- to 2-inch dumplings on top of the chicken mixture then cover and simmer until dumplings are cooked through (about 15-20 minutes).
Serve in large soup bowls.

Technically, this should make 6-8 servings, but if my experience is anything to go off of, most people will have seconds. This is a hearty dish that is something most Southerners grew up eating.

You really can’t beat the nostalgia of chicken and dumplings, and this recipe lives up to any chicken and dumplings you’ve had in the past. It’s that good.

2 Comments

Posted by poboylivinrich on November 14, 2011 in One-Pot Wonders, Recipes

Tags: Chicken, Chicken and Dumplings, One Pot Meal, Recipe, Southern Recipes

Recipe: Boudin Balls

12 Nov

Boudin

Being at Boudin & Beer last night inspired me to make some Boudin Balls of my own. For those unfamiliar with Boudin, here’s an article/recipe detailing its history and what it is.

It’s one of the most delicious things we have in Louisiana. You can certainly eat it all alone, but these Boudin Balls make great appetizers or they’ll work as a side to another dish. For this recipe, I used storebought boudin, but feel free to make your own.

Ingredients

2 lbs boudin (removed from casing)
1/2 cup milk

Boudin Balls Ready to be Fried

1/2 cup flour
Canola oil
4 TBSP Cajun seasoning (such as Tony Chachere’s)

Directions:

Pour oil into medium-deep pot until it runs two inches up the sides of the pot. Warm oil over medium heat.
Mix together flour and Cajun seasoning in a bowl. In another bowl, pour in milk.
Form boudin into 2″ balls and roll one at time in milk, then dredge in flour. Set aside on wax paper.
Once balls are prepared and oil is heated to about 350F, fry boudin balls in the oil about 8-10 or until browned and crisp on the exterior. (Working in batches is best.)

Boudin Balls

Use a slotted spoon to transfer boudin balls onto a paper towels (to drain).

You’ll want to eat these while they’re hot. They make a great side to warm you up in the cool Fall/Winter months. But hurry, they probably won’t last long when you put them out — they’ll be in high demand.

1 Comment

Posted by poboylivinrich on November 12, 2011 in Cookin'

Tags: Boudin, Boudin Balls, Cajun Recipes, Recipe

Review: Kim Son

11 Nov

Spring Rolls

If you live in New Orleans, it’s possible you’ve never heard of Kim Son. It flies under the radar as far as Vietnamese places go and it’s located off the beaten culinary path. If you do know about Kim Son, you know it’s one of the best go-to places for Vietnamese and features one of New Orleans’ most expansive menus. Even Cheesecake Factory would be put to shame by the number of offerings.

I only stumbled across Kim Son because one night Pho Tau Bay and Nine Roses happened to be closed. Since then, it’s become my number one spot for Vietnamese. As a bonus, they also have a ton of Chinese dishes if you don’t want Vietnamese.

Pho with Medium Rare Beef Flank

Kim Son has the best pho I’ve ever had, some of the best tofu I’ve ever had, and the salt baked items (shrimp, scallops, lobster, tofu and squid) are out of this world.

I can never go without having something salt baked. Usually, it’s the shrimp, but when I feel like splurging, I go for the lobster. The seafood itself is baked (though I think it’s fried) to an amazing crispy texture. Plus, the sauteed onions with ground black pepper and chili flake send things over the top.

Another favorite of mine is the Pho with Medium Rare Beef Flanks. The beef comes out medium rare, but cooks in the hot broth releasing even more juice into the broth and taking in the broth flavors at the same time. That’s my favorite version, but you can’t go wrong with any of them.

Salt Baked Shrimp

The make-your-own beef spring rolls make a great app to share at the table. You customize your spring rolls by adding in cucumber, cilantro, lettuce, carrots and other garnishes.

You also can’t go wrong with any of the tofu dishes. Try the tofu curry in the clay pot or the tofu with eggplant. Kim Son calls it “bean cake,” but rest assured, it’s tofu.

I haven’t had time to make it through the whole menu (that would probably take years), but everything I’ve ever had has been outstanding. It’s consistently fresh, never greasy and always tasty. Other Vietnamese places have great dishes, but none of them can match Kim Son’s overall effort.

Kim Son is located 349 Whitney Ave. in Gretna on the Westbank and is open Mon. through Sat. from 11 a.m. to 8:45 p.m.

2 Comments

Posted by poboylivinrich on November 11, 2011 in Eatin'

Tags: Food Porn, Pho, Restaurant, Review, Seafood, Spring Rolls, Vietnamese

Review: Slice

10 Nov

Slice's Caesar Salad

Slice is hands down my favorite quick pizza place in New Orleans. Both locations are consistent, but I’m partial to the Uptown Magazine Street location since it’s a few blocks from home. Plus, you can cross the street for Pinkberry after you’re done with pizza.

My go-to order starts with a salad. I vary up my salad selection between the Caesar, the Mesclun and the Spinach. The Caesar salad is a solid choice as far as Caesar salads go. The Spinach salad is also good, but my favorite is the Mesclun. The Mesclun salad is mixed greens, chevre goat cheese, walnuts and fresh local berries. All of the elements combined have a nice balance of sweet, pungent, creamy, crunchy and leafy.

Bacon Basil Garlic Slice

Sadly, I’ve become a little set in my ways when it comes to ordering Slice’s pizza. I usually go for two slices and one is always the Bacon, Basil and Garlic. I love bacon. I love basil. I love garlic. So this slice speaks to my heart and taste buds. The fact that it’s a piece of white pie is even better.

Another one of my favorites is the Prosciutto, Gorgonzola and Arugula. It’s kind of like a delicious salad on a slice of pizza. The prosciutto is always fresh and the gorgonzola has a nice bite to it.

Slice also has some pretty good special slices. On my last visit, it was Buffalo Chicken which consisted of hot sauce, gorgonzola, buffalo chicken, red onion and celery. This is one of my favorite specials that Slice does.

Another great special is the Alligator Sausage special. I haven’t seen it in a while, but it’s definitely worth ordering if you happen to catch it.

Buffalo Chicken Slice

I also often make my own slices. So far, my favorite combo has been pineapple, prosciutto and jalapeño. It’s sweet heat with the meatiness of the prosciutto. Slice has tons of toppings to choose from so the combos are nearly infinite.

Slice also has great price points. You can easily get a slice, a small salad and a drink for about $10. That’s a great deal.

I highly recommend Slice for a quick bite and high-quality pizza for a low price.

Recipe: Bacon, Broccoli and Jalapeño Frittata

09 Nov

Bacon, Broccoli and Jalapeño Frittata

If you haven’t already guessed, I like breakfast/brunch items that are easy to make and last a while. That said, here’s another frittata recipe that has more mainstream ingredients. It should balance out very nicely and get some heat from the jalapeños to help wake you up in the morning.

Ingredients

1 broccoli crown, broken up into florets
1/4 red onion, sliced
3 slices of bacon
1 TBSP olive oil
8 eggs

Frittata Ingredients

1 tsp salt
1 tsp black pepper
1/3 cup milk (or heavy cream)
8-10 jalapeño slices
1 cup grated cheddar cheese

Directions:

Preheat oven to 425F.
Saute bacon, onion, broccoli, and jalapeño slices in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.

Frittata Before Baking

Cook until bacon is crisp (about 10-15 minutes).
Whisk eggs, milk and cheese with remaining salt and pepper until eggs are fluffy.
Pour egg mixture into skillet and cook until set (about 12 to 15 minutes).
Cool frittata, cut into wedges and serve.

This is a great make-ahead recipe that can last you a few days for breakfast. You can refrigerate it for 4-5 days and reheat it when you’re in a rush.

If you want to adjust the heat, just take out some of the jalapeños so it isn’t as intense.

Photos courtesy of Miguel Solorzano Photography.

4 Comments

Posted by poboylivinrich on November 9, 2011 in Brunch, Cookin'

Tags: Brunch, Brunch Recipe, Eggs, Food Porn, Frittata, Recipe

Santiago the Borador

08 Nov

Santiago with His Rope

Well…it’s finally official, Santiago is ours. We’re joining the ranks of animal parents. He’s a border collie/labrador retriever mix aka a borador.

We picked him up on Oct. 23 from Plaquemines Animal Welfare Society (P.A.W.S.) and fostered him until it finally became official this week.

The process with P.A.W.S. could not have been easier and more pleasant. The adoption fee is only $100 and that includes a microchip and a spay/neuter. He did have a little bout with kennel cough, but the vet at P.A.W.S. gave us some antibiotics that cleared it up in a few days.

Thankfully, Santi (as we call him for short) is energetic, smart and well-behaved. Today’s his three-month birthday and he can already sit, make it through the night without going to potty and go into his crate without a command. He has a had a few accidents in the house, but nothing atypical from puppy potty training.

Santiago in His Sweater

He did come standard with puppy breath which everyone seems to be obsessed with, but I’ve smelled better things over the course of my lifetime. I do, however, enjoy all the puppy kisses and excited-to-see-us tail wagging.

Overall, it feels good to join the ranks of animal owners and I don’t think we could have gotten a better pup. So join us in welcoming Santiago and wishing him a happy three-month birthday.

And fear not, between Miguel and me, we’ll take and post tons of photos as Santiago ages.

Santi Posing

Also, for the record, Miguel wanted to name him Bruno which I had to veto. Santiago is a much better name than Bruno for a dog in my opinion. Bruno reminded me of Sasha Baron Cohen’s character.

If anyone wants to schedule a puppy playdate with Santiago, give us a couple more months and he’ll be ready to go.

Photos courtesy of Miguel Solorzano Photography.

Po' Boy Livin' Rich

Monthly Archives: November 2011

Review: Domenica

Review: Cowbell

Recipe: Grits Souffle

Recipe: Lemon and Garlic Baked Chicken with Rosemary Potatoes and Roasted Broccoli

Recipe: Chicken and Jalapeño Dumplings

Recipe: Boudin Balls

Review: Kim Son

Review: Slice

Recipe: Bacon, Broccoli and Jalapeño Frittata

Santiago the Borador

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