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Review: Sucré

31 Jan
Santiago at Sucre

Santiago at Sucr&eactue;

Sucré is THE place to go in New Orleans for all things sweet. Executive Pastry Chef Tariq Hanna has many tricks up his sleeves that even Willy Wonka couldn’t have fathomed.

Sucré’s bread and butter item is the macaroon, a sweet meringue confection similar to a cookie. The macaroons at Sucré are plentiful and the flavors change regularly. Some of my favorites (and I’ve tried just about all of them) are Pecan, Bananas Foster, Salted Caramel, King Cake (seasonal to Mardi Gras) and Peppermint (seasonal to the holiday season).

But Sucré didn’t build its house on macaroons alone. They also have top-notch chocolates in unique shapes and flavors. I’ve never had one that disappointed, and I’m not the world’s biggest chocolate fan. Each one has its own unique flavor profile that is more than a taste, it’s an experience.

Both the macaroons and chocolates from Sucré ship out of New Orleans. Fortunately, living in New Orleans offers me the opportunity to order off the boutiques dessert menu (can’t ship those).

Smores Skillet

Smores Skillet

My favorite things to order are the adult milkshakes. Delicious gelato is mixed with chocolate or caramel syrup and liqueur to create perfect shakes. No burger and fries necessary.

Aside from the shakes, my favorite dessert at Sucré is the Smores Skillet. Served in a mini iron skillet, chocolate cake is layered between graham cracker crust and a marshmallow topping. This dessert beats camping any day. It also comes with a scoop of Sucré’s vanilla gelato.

The Red Velvet Cake is also a delicious treat, especially if you get it warmed.

If you’re looking for cooler (temperature-wise) desserts, the gelato and sorbets will hit the sweet spot. They frequently rotate, but my favorite by far is the Coconut Basil sorbet. The Cookies and Cream gelato is also solid. All the gelatos can be turned into a sundae as well including some of Sucré’s signature sundaes.

Sucre Cupcakes

Cupcakes at Sucré

Sucré also receives a lot of attention for its king cake. It’s covered with an edible glitter icing that makes it one of the prettiest king cakes in town. That said, the flavor is just ok for me. I read an interview where Hanna said he didn’t want it to be a sweet version, so he succeeded in his vision. After eating it though, I do wish it was sweeter, but it’s not bad by any means.

I could go on and on about Sucré and still fail to cover just all of the sweet stuff this place offers. It’s best you go in and experience this New Orleans candyland for yourself.

Your sweet tooth and taste buds will thank you extensively for treating them to Sucré. There are currently two boutiques in the New Orleans area. One on Magazine in New Orleans, the other near Lakeside Mall in Metairie.

 
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Posted by on January 31, 2012 in Eatin'

 

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Recipe: Perfect Guacamole

30 Jan
Perfect Guacamole

Perfect Guacamole

Guacamole is one of my all-time favorite things to make. It’s simple, fresh and nutritious. Over time, I’ve perfected my recipe, that’s why I feel confident in calling it Perfect Guacamole.

I think it goes best with tortilla chips, but it also makes a great sandwich spread or topping for most dishes. The only way to eat guacamole is fresh, I don’t know how people do the bagged stuff. Be sure and save the pits and put them in the bowl with the guacamole — it helps the avocados maintain their color.

Ingredients:

  • 4 ripe Hass avocados; peeled, halved and cored (save the pits)
  • 1/2 red onion, diced
  • Juice of 1 lime
  • 1 jalapeño; cored, seeded and diced
  • 1/2 cup finely chopped cilantro
  • 2 TBSP olive oil
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 TBSP sea salt
  • 1 TBSP cracked black pepper

Avocados

Avocados


Directions:

  1. In a large bowl, season the avocados with salt, pepper, chili powder, cumin, lime juice and olive oil.
  2. Using a potato masher or large fork, mash the avocado and seasonings.
  3. Add in onion, jalapeño and cilantro then stir to mix well.
  4. Serve or store. If storing, place the pits in the guacamole (to preserve color) and cover with plastic wrap.

This is virtually a fail-proof recipe — no cooking, not much measuring and not much hassle. So if you mess it up, I feel kind of sorry for you.

Beware: the bowl probably won’t last long so you may want to make more. Just multiply the ingredients appropriately. This recipe should be about right for four people.

 
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Posted by on January 30, 2012 in Cookin', Recipes, Sides

 

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Recipe: Rainbow Frittata

25 Jan
Rainbow Frittata

Rainbow Frittata

So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.

I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.

Ingredients:

  • 10 eggs
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
    • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1/2 cup shredded cheddar cheese
  • 4 TBSP unsalted butter
  • 1/2 cup milk
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400F. Place butter in skillet and place in oven.
  2. In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
  3. Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
  4. Pour in egg mixture and place back in oven.
  5. Cook for 20-30 minutes or until center of the frittata is set.
  6. Let cool in skillet then invert onto serving plate. Slice and serve.

This is just another use for the rainbow mix that is so versatile and works well in many dishes.

The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.

 
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Posted by on January 25, 2012 in Breakfast, Cookin', Recipes

 

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Review: Bouligny Tavern

24 Jan
Fritto Misto

Fritto Misto

Bouligny Tavern is one of my favorite places to imbibe in New Orleans. Not only do they craft some serious cocktails and feature some great wine and bubbly, but they turn out some badass bar food.

The tavern is the brainchild/extension of Lilette executive chef John Harris, and he manages to keep both restaurants unique yet doesn’t sacrifice his overall cooking style.

The decor is a throwback to the Madison Ave. era so stepping inside transports you to another era and one you wouldn’t expect to find in New Orleans. But it’s a welcome transportation.

Even if you don’t go inside, you can enjoy the outdoor patio in the area between Bouligny Tavern and Lilette. It’s a nice place to be nestled on a day or night with nice weather.

Nice weather, patio furniture, good friends, sipping cocktails, that’s just the New Orleans way. My favorite cocktail on the menu is the Teaticket Fizz. It’s Oolong tea-infused vodka, cranberry liqueur, lemon juice and soda. It’s like an adult iced tea with lemon. It’s light, refreshing and not too sweet.

New Year's Toast

New Year's Toast

Some of my other favorites are the La Madrugada (tequila, St. Germain, grapefruit juice and Campari), the La Paolista (cachaca, lime juice, Roi Rene Rouge and prosecco) and the Aperol Spritzer (Aperol, prosecco and orange peel. A great friend of mine turned me on to subbing Piper Heidsieck in the Aperol Spritzer in place of prosecco and it’s a great substitution.

Now, onto the food. The food at Bouligny Tavern is phenomenal. It’s appropriate for a bar, but refined enough for a find dining experience.

Always, always, always start with the Gouda Beignets. They’re lightly fried pillow of air and Gouda. Fried cheese has never been so appetizing.

You also can’t go wrong with the Fritto Miso, a nice fried blend of seafood. Another nice dish from the Fried portion of the menu is the Gnocchi with Truffle and Parmigiano.

Gouda Beignets

Gouda Beignets

Bouligny Tavern also offers a nice variety of bruschetta and crostinis. My favorite is the Marrow and Garlic. I know a lot of people are apprehensive about eating or trying marrow, but it’s such a rich and buttery experience — one I highly recommend. The White Bean Pesto is also a nice one, as is the Burrata, Fleur de Sel and Truffle Oil.

Another highlight is the seven-ounce sirloin burger. It’s not as big as some of the other burgers in town, but it packs just as much flavor between two buns. It’s served with tomato, arugula and an herbed aioli that really elevates the nice cut of ground meat. And the sesame bun is toasted to perfection.

The desserts at Bouligny Tavern are a little lacking, but since you can order from Lilette’s menu, I usually just do that.

I’ve had just about everything on the menu and I’ve never been disappointed. What I’ve outlined in this review are just the menu items that are highlights for me. Bouligny Tavern is a great place to celebrate with friends in an environment that is never stuffy. Just make sure you get there early to get a pretty good spot since they don’t take reservations.

Bouligny Tavern is located at 3641 Magazine Street. The hours are Mon.-Thurs. 4 p.m. to midnight and Fri. and Sat. 4 p.m. to 2 a.m.

 
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Posted by on January 24, 2012 in Eatin'

 

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Recipe: Homemade Tomato Sauce

23 Jan
Tomatoes for Tomato Sauce

Tomatoes for Tomato Sauce

Mark the day and time because this will probably one of the only tomato-centric recipes I ever post. I don’t like tomatoes. But, oddly enough, I like ketchup, tomato sauce and most form of tomatoes that have been pummeled, pureed or simmered. Maybe tomatoes just taste better after they’re destroyed.

Tomato sauce is on my approved tomato dish list and is one of those simple sauces that can be used in thousands of ways. I enjoy making my own rather than buying it from a can, jar, bottle, etc. The ingredient list is short, but the cook time is high. You really only need tomatoes, basil, garlic, olive oil, salt and patience.

Ingredients:

  • 12 fresh tomatoes, halved and clean (squeeze out juice and set aside)
  • 3 cloves fresh garlic
  • 3 springs fresh basil
  • 2 TBSP salt
  • Olive oil

*This will make a pot big enough for a lasagna or a spaghetti dish to serve 4-6 people. Multiply the ingredients based on the amount of people you plan on feeding.

Directions:

  1. Prep a large sauce pot by placing it on the stove and adding a thin layer of olive oil.
    2. Tomato Sauce in the Pot

    Tomato Sauce in the Pot

  2. Fill a food processor (or blender) with tomato halves that are cleaned to remove spots. Make sure to save the juice and set aside in another bowl.
  3. Add garlic, salt and basil and blend until the mixture is frothy.
  4. Add the tomato mixture to the sauce pot.
  5. If necessary, repeat step 2-4 with remaining tomatoes. (You may have to blend more than one batch depending on the size of your appliance.)
  6. Simmer (uncovered) over low heat for hours. Yes, hours. You want to reduce the mixture until it was half the size of what it initially was. However, you can keep simmering for even longer if you want. The longer you simmer, the more flavorful the mixture becomes.
  7. Adjust seasoning while the sauce is simmering to your liking.
  8. Once it’s cooked to your satisfaction, serve with pasta or any other ingredient you have in mind.

If you don’t planning on using the sauce right away, you can jar it and refrigerate or freeze the tomato sauce until you’re ready to use it.

I’m not Italian so I’m sure many people have more/better ways of making a basic tomato sauce, but I can attest that this is a good one that will serve you well with your everyday cooking.

 
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Posted by on January 23, 2012 in Cookin', Recipes, Sauces

 

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Recipe: Pomegranate-Glazed Pork Roast

22 Jan
Pomegranate-Glazed Pork Crown Roast Slice

Pomegranate-Glazed Pork Crown Roast Slice

The team at POM was generous enough to send me some of the new POM Wonderful POM POMs Fresh Arils to try out. What’s great about this POM product is that it saves you the hassle of having to seed a pomegranate yourself.

The POM POMs can be used on yogurt, granola, a salad. There are many ways to use the arils, but I chose to use them to make a Pomegranate-Glazed Pork Roast. The acidity of the pomegranate juice and arils really went well with the fattiness of the pork.

Ingredients:

  • 6-8 pound pork roast (tenderloin or crown roast)
  • 1 cup POM POMs Fresh Arils
  • 2 cups POM pomegranate juice
  • 1/4 cup sugar
  • 2 TBSP Creole (or dijon) mustard
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 375F.
    2. Pomegranate Glazed Pork Crown Roast

    Pomegranate Glazed Pork Crown Roast

  2. Prep the pork roast by seasoning with salt and pepper and placing in a roasting pan.
  3. To make pomegranate glaze, combine pomegranate juice, sugar and mustard in a sauce pan over medium heat. Whisk together all ingredients. Boil until roughly 1/2 cup of liquid remains. Then set aside to cool and thicken.
  4. Drizzle 1/4 of the glaze over the pork roast and place the roast in the oven. Glaze the roast two more times during roasting. Make sure some glaze remains.
  5. Cook until pork temperature registers between 145F to 160F. Remove from oven to rest.
  6. After resting, cut roast into slices, drizzle with remaining glaze and garnish each portion with POM POMs arils.

This was a dish I made for Christmas, but it’s a great meal for a dinner party. The pomegranate and pork work really well together, especially with the added kick of the Creole mustard.

Using the POM POMs arils will give the dish a little crunch and another nice pop of flavor. For more POM product recipes, you can visit the POM recipes page. To learn more about POM POMS Fresh Arils, visit the POM product page.

 
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Posted by on January 22, 2012 in Cookin', Entrees, Recipes

 

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Review: Satsuma Cafe

20 Jan

I’ve always heard good things about Satsuma Cafe, but my first trip came by accident. My party originally tried Elizabeth’s (always great), but the wait was too long. It was the same story at The Country Club so off to Satsuma we went.

I’ll get my pet peeve out of the way first. I hate waiting in lines, and the majority of the time I’ve been to Satsuma (including my initial visit) there’s a line. I’m a control freak and impatient so a line isn’t fun for me. It’s great for Satsuma though.

With that out of the way, I only have good things to say about Satsuma. They have a great breakfast/lunch menu (I hesitate to call it brunch) that’s chock full of interesting dishes and juices made with local and fresh quality ingredients.

Salmon Salad Sandwich

Salmon Salad Sandwich

On my first visit, I indulged in the Roasted Pear and Brie Melt. Sounds rich, right? Well, it is. But in the best way possible. I’m not sure it should even qualify as a meal, but I made it one nonetheless. The pear and brie go brilliantly together and with the complementing walnut spread, balsamic glaze and caramelized onion, it was superb.

My next visit I tried the Salmon Salad Sandwich. Also delicious. Satsuma makes its own salmon salad comprised of (you guessed it) salmon, capers, red onions, tarragon aioli, tomato and sprouts. If you know me, you know I don’t tomatoes. But the sandwich without tomatoes was awesome. Super light, but incredibly delicious. I’ve never been a big fan of capers, but I didn’t even taste them in this.

I also tried the Black Pepper Turkey Melt. It was good, but not nearly as good as the Salmon Salad Sandwich or the Roasted Pear and Brie Melt. It was missing the melty aspect I was hoping for. That said, it tasted incredibly fresh. I can’t remember the last time I had sliced turkey that had such a perfect taste and texture.

Black Pepper Turkey Melt

Black Pepper Turkey Melt

Aside from the food, Satsuma does a great job with its juice bar. And I would give props to the coffee bar, but (shocker!) I don’t drink coffee. The juice is made from very fresh produce. I had the Green Drink (apple, fennel, kale, cucumber and celery) and it was great. Very refreshing and not too heavy. The Beet Juice Lemonade was also delicious. I was a little concerned about the neon purple color, but maybe the brighter the juice, the more nutritious.

All in all, I’m ecstatic that I happened across Satsuma by circumstance. It’s definitely I revisit frequently and encourage others to as well. I also need to go back and try it out for dinner.

Satsuma is located at 3218 Dauphine Street in the Bywater. Breakfast and Lunch are served daily from 7 a.m. to 5 p.m. Dinner is available Wed. through Sat. from 6:30 p.m. (their website says 6:30 a.m., but that has to be a typo) to 10 p.m.

 
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Posted by on January 20, 2012 in Uncategorized

 

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Recipe: Rainbow-Stuffed Chicken

18 Jan
Rainbow-Stuffed Chicken

Rainbow-Stuffed Chicken

No, it’s not chicken stuffed with Skittles. Bell peppers are the inspiration and filling in Rainbow-Stuffed Chicken. Bell peppers are awesome to cook with since they virtually come in all colors of the rainbow (except maybe blue).

I also add red onion (which is, let’s face it, really purple), mushrooms and cheese to the multicolor bell pepper blend. The whole blend is really versatile and can be used to complement any dish.

Ingredients:

  • 4 chicken breast, split or boneless
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
    • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400F and grease a large baking sheet or pan.
  2. In a large bowl, combine bell peppers, mushrooms, onion and cheese.
  3. Half the chicken breasts horizontally, but don’t cut all the way through, making a envelope for the bell pepper blend. Season chicken with salt and pepper or seasonings of your choice.
  4. Stuff the chicken breasts with bell pepper blend. And press down to seal in stuffing. You can also tie with twine if you have any handy.
    5. Prepped Rainbow-Stuffed Chicken

    Prepped Rainbow-Stuffed Chicken

  5. Bake for 40-45 minutes or until chicken temperature registers between 170F and 180F.
  6. Remove chicken from oven, let cool for a couple minutes, then serve.

Not only is this a colorful dish, it’s full of flavor and healthy nutrients from the veggies in the bell pepper blend. I don’t have a kid, but I imagine this is a fairly kid-friendly recipe.

Feel free to add any other veggies you have on hand to the bell pepper blend. If you have any of the bell pepper blend left over, it goes great with eggs to make a quiche or quick scramble.

 
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Posted by on January 18, 2012 in Cookin', Entrees, Recipes

 

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Review: Patois

17 Jan
Patois Burger

Patois Burger

Patois has solidly established itself as one of New Orleans’ best restaurant since it’s opening. Nestled in Uptown, it’s well off the beaten path, but always worth the trip. Whether it’s for Friday lunch, Sunday brunch or dinner on any night, you can’t go wrong at Patois.

Executive chef Aaron Burgau has put together a menu that pays respects to traditional New Orleans-style cooking, but with enough of a twist to keep things interesting on every visit. Even more importantly, the menu changes seasonally to utilize the available local ingredients.

Oh, and even though the burger craze is in full effect in New Orleans, I have to say that the burger at Patois is the best high-end burger in the city, if not the best burger around.

Made from hand-ground chuck, the Patois burger is topped with Gruyere cheese, fried onions and “Patois sauce” on a brioche bun. The combination of all the ingredients work so well together, I can’t even really begin to describe. I was taken to another world when I was eating this burger. The last time that happened was during my trip to o ya in Boston. I like when it happens, but it doesn’t happen often enough. So I have to thank the great folks at Patois.

Now that I’ve gotten my lovefest for the burger over, I have to say that Patois has a kickass brunch.

Potato Gnocchi

Potato Gnocchi

I started with Patois’ signature gumbo. A dark roux gumbo comprised of rabbit, Andouille and greens. The gumbo had a nice tang (most likely from the greens) that took me by surprise, but was very pleasant. I should have gotten a bowl instead of cup.

For my main course, I had Egg, Crispy Pork Belly and Fried Green Tomato breakfast sandwich. These three elements did not disappoint. The fried green tomato on the sandwich came out piping hot, so hot in fact, that I had to wait a few minutes to really dig in. And I’m not complaining, I will never complain food that’s hot (unless it’s overcooked).

On my dinner visit, I started with the Potato Gnocchi. I’m a sucker for gnocchi, and Patois’ is top notch. Jumbo lump crabmeat, chanterelle mushrooms and shaved Parmiano-Reggiano complement the subtlety of the potato pillows quite nicely. This is a dish I can’t go to Patois without ordering.

I was lucky enough to get the pheasant when it was in season. Pheasant is a pretty gamey bird, but the breast and leg that of pheasant came out crispy and was one of the best bird dishes I’ve had in the past few years.

"Snicker"

Patois' version of "Snickers"

On every trip, I’ve ordered a dessert, and some have impressed more than others. On the current dessert menu, the “Snickers” underwhelmed me. I found the cake too dry (almost like it was refrigerated) and the elements didn’t really come together enough to do a Snickers bar justice.

The Carrot Cake on the other hand is a sweet force to be reckoned with. It’s not what you’re expecting in the typical presentations. The cake is coated with a nice layer of icing (it’s not really icing) that has just enough of the cream cheese tang we’ve all come to know and love on carrot cakes. It also comes with toasted pecans, sugared carrot strings and Chai ice cream. It all works very, very well.

With all the culinary goodness going on on Laurel Street inside Patois, it’s no wonder the place consistently makes The Times-Picayune’s annual top 10 list. It’s definitely on mine.

Patois is located at 6078 Laurel Street in Uptown New Orleans. Patois is open for dinner Wed. through Sat. starting at 5:30 p.m., for lunch on Fri. beginning at 11:30 a.m. and brunch on Sun. beginning at 10:30 a.m.

 
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Posted by on January 17, 2012 in Eatin'

 

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Recipe: Boudin Cornbread Dressing

12 Jan
Boudin Cornbread Dressing

Boudin Cornbread Dressing

I’ve been making this dressing recipe for years and it’s always been a hit. However, in the past, I made it without meat. This year, I added boudin and it made it even better.

That said, a meatless version is just as solid of a holiday side. Sometimes I add in some jalapeños, too.

Ingredients:

  • 4 cups cornbread, crumbled
  • 10 slices of bread of your choice, dried and cubed
  • 2 boudin links, casing removed
  • 1 1/2 cup celery, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1 cup onion, diced
  • 1/2 tsp salt
  • 1 tsp Cajun seasoning
  • 1 cup reduced sodium chicken broth
  • 2 eggs, lightly beaten

Directions:

    Boudin Cornbread Dressing

    Boudin Cornbread Dressing

  1. Preheat oven to 325F.
  2. In a large bowl, combine cornbread and bread cubes.
  3. In a large skillet, over medium-high heat, saute boudin, celery, onion and peppers until vegetables are tender. Combine with bread mixture.
  4. Add seasoning, egg and chicken broth.
  5. Spoon dressing into a lightly greased 3-quart baking dish. Bake, covered, for 45 to 50 minutes.
  6. Cut and serve.

When choosing a bread to complement the cornbread, it’s probably best to use white, but wheat will work. Just make sure it’s pretty dry. If you don’t have time to dry the slices, just toast them until well done.

In place of boudin, you can also use sausage in patty form. Just make sure it’s cooked fairly thoroughly while it’s in the skillet.

 
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Posted by on January 12, 2012 in Cookin', Recipes, Sides

 

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