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Recipe: Duck Fat Potatoes with Caraway and White Onion

27 Nov
Red Potatoes

Red Potatoes

Potatoes and duck fat are a culinary match made in heaven. Some would argue (and they would be right) that the best thing to cook potatoes in is duck fat. The potato really takes in the flavor of the duck fat and the duck fat brings out the crispiness and earthiness of cooked potatoes.

Since I recently made Duck Confit, I was lucky enough to have rendered duck fat on hand. If you aren’t so lucky, you can order duck fat from specialty food stores or online.

Ingredients

  • 4 TBSP butter, melted
  • 1/2 tsp caraway seeds
  • 2 TBSP rendered duck fat (plus extra for greasing the baking sheet)
  • 2 lb. red potatoes, unpeeled, cut into thin slices
  • 1 small white onion
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 425F.
  2. Brush a foil-lined baking sheet with duck fat.
    3. Duck-Fat Potato Galette

    Duck-Fat Potato Galette

  3. Toast the caraway seeds in a small skillet over low heat until fragrant (2-3 minutes). Use a pestle or other blunt object to crush the seeds. Set aside in a large bowl.
  4. In the same bowl, add duck fat, 2 TBSP butter, 1 tsp salt and pepper. Add potatoes and toss to coat with duck fat and seasoning.
  5. Arrange a quarter of the potatoes in an even layer on the baking sheet. Place 1/3 of the onions over the potatoes. Repeat layering two more times, finishing with potatoes on top.
  6. Bake approximately 45 minutes until potatoes are tender. Brush top layer of potatoes with remaining butter and bake 5-10 minutes longer (until top layer is golden-brown).
  7. Remove from oven, season and serve on a platter.

This is a close to a perfect potato dish you can find. Forget baked potatoes, mashed potatoes and potato salad. This galette is what you need to serve this holiday season.

Splurge on the duck fat. You and your guests deserve it.

Finally, I was lucky enough to have some duck skin on hand. I broiled it to make duck skin cracklins and added them to this recipe. They really sent it over the top, but it’s still great without them.

 
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Posted by on November 27, 2011 in Cookin', Sides

 

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LSU-Arkansas Game

26 Nov
LSU Defeats Arkansas 41-17

LSU Defeats Arkansas 41-17

Ah, Death Valley, it was great to be back. We hadn’t hung out since the LSU-Auburn game in 2009. That one was a blowout and thankfully, so was yesterday’s game against those pesky Razorbacks from Arkansas.

I have to admit, coming into this game, I was a little nervous about the possibility of an upset. But these Tigers just seem to be on a different level than any other team in the nation.

I had forgotten how bad the traffic in Baton Rouge can get so I did not enjoy the one-hour trip turning into a two-hour trip. That was all forgotten once I was tailgating with the Tigalaya.com crew on the pristine LSU campus. I didn’t have long to tailgate. Two strong bloody marys and it was time to head to the stadium.

Fellow blogger Dat Tiger Fan hooked me up with a great ticket in Section 221. If you check his blog, you’ll figure out this guy know his football. His prediction for the LSU-Arkansas game? A 38-17 LSU victory. He was only off by a field goal.

12 and Eaux

12 and Eaux

It was great to be back on the scene taking in the atmosphere of Tiger Stadium, doing the LSU cheers and listening to The Golden Band from Tigerland.

Once the game started, Arkansas got out to a 14-0 lead and had me thinking my fear of an upset might become a reality. But the Tigers didn’t panic, didn’t hang their heads and got their acts together and took off on a 41-3 run to clinch a spot in Atlanta in the SEC Championship. And more than likely, a spot in the Mercedes-Benz Superdome on Jan. 9 for a chance to play for another BCS Championship.

A lot of people are expecting the championship game to be a rematch of the LSU-Alabama game. While I do agree LSU and Alabama are the two best teams out there, I don’t think a rematch is fair. Alabama failed to win it’s division, conference and its home game against LSU. The Crimson Tide had their chance and couldn’t seal the deal while LSU passed every test put in front of it.

The Golden Band from Tigerland

The Golden Band from Tigerland

Why should Alabama be rewarded with an extra week off while LSU is forced to play the Georgia Bulldogs for the SEC Championship? A game that will be another Top 25 matchup for LSU. That’s eight games against Top 25 foes for those of you keeping score at home. How many Top 25 teams has Alabama faced? Five. Yet another reason Alabama is undeserving of a rematch.

This LSU team has accomplished more in the regular season than any team before it (in LSU school history and in NCAA history). Now it’s off to Atlanta to add the SEC Championship trophy to the hardware case. I’m still debating whether or not to make the trip to Atlanta. Stay tuned…

 
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Posted by on November 26, 2011 in Travelin'

 

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Recipe: Red Velvet Pancakes with Coconut-Cream Cheese Icing

25 Nov
Red Velvet Pancakes with Coconut-Cream Cheese Icing

Red Velvet Pancakes with Coconut-Cream Cheese Icing

Maybe I don’t remember it, but I don’t think red velvet was a big deal back when I was growing up. Now, it’s all the rage — cupcakes, cakes, vodka. This pancake recipe can be added to that list.

The Red Velvet Pancake batter is simple to make from scratch, as is the coconut-cream cheese icing.

Ingredients

  • For the pancake batter:
  • 1/2 cup white flour
  • 1/2 cup wheat flour
  • 1 TBSP cocoa powder
  • 1/2 tsp baking soda
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 egg
  • 1 TBSP unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp red food coloring

  • For the icing:
    • Red Velvet Pancake Batter

    Red Velvet Pancake Batter

  • 7 TBSP light coconut milk
  • 4 oz. cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut (optional)
  • 1 cup powdered sugar
  • 4 TBSP butter, softened

Directions:

  1. In a large bowl, whisk together flour, cocoa powder, baking soda, salt and sugar.
    2. Red Velvet Pancake on the Griddle

    Red Velvet Pancake on the Griddle

  2. Add egg, milk, heavy cream, melted butter, vanilla and red food coloring and whisk until batter is smooth. A few lumps are okay.
  3. Cook in batches in a greased skillet the normal way you would cook pancakes.
  4. For the icing, beat cream cheese and butter until creamy. Then, add in coconut milk and vanilla. Finally, add in powdered sugar (and shredded coconut if you choose) in batches and whisk all until smooth.
  5. Once pancakes are cooked, top with icing and serve.

While it’s probably a stretch to say these pancakes are part of a complete breakfast, they are part of a delicious breakfast.

They shouldn’t take too long and will be a hit with diners of all ages. Enjoy!

 
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Posted by on November 25, 2011 in Breakfast, Cookin', Recipes

 

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Recipe: Duck Confit

24 Nov
Duck Confit

Duck Confit

During the holiday season, if you’re looking for an alternative to turkey and ham, I highly encourage you to consider duck. Duck is one of the richest meats on the market and it’s become one of my favorite.

Making Duck Confit doesn’t require much. You just have to let the duck cook slowly in it’s own fat. Once it’s done, it should fall off the bone.

Ingredients

  • 4 duck legs with thighs
  • 4 duck wings
  • 8 cloves garlic, peeled
  • 2 TBSP salt
  • 1 TBSP cracked black pepper
  • 2 shallots, minced
  • 2 TBSP dried thyme
  • 1 cup rendered duck fat

Directions:

  1. Preheat oven to 225F.
  2. Poke several holes in the duck pieces’ skins so the fat can breath.
  3. In a large skillet or dutch oven, place all seasoning, shallots and garlic in the bottom with the duck fat. Place in oven until duck fat is melted.
  4. Put in the duck pieces, skin side up and cook until the duck is tender and can be pulled from the bone (about 3 hours).
  5. Remove from oven, let cool, then serve. Save the duck fat.

Whatever you do, do not discard the duck fat! Duck fat is perfect for cooking potatoes, other vegetables or anything that you would normally use bacon grease for.

As for the duck meat, you can serve it however you choose — in a salad, with pasta, curry, etc. Duck is very versatile so the possibilities are nearly endless. Save a turkey, roast a duck.

 
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Posted by on November 24, 2011 in Cookin', Entrees, Recipes

 

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Recipe: Prosciutto, Sweet Potato and Balsamic Onion Pizza

23 Nov
Prepping the Pizza

Prepping the Pizza

This is a great fall pizza that’s not Italian-based at all. Instead of tomatoes, I used mashed sweet potatoes as the base. You can bake and mash them yourself or by them mashed at the store.

I topped it with prosciutto, fresh mozzarella (none of the packaged stuff), balsamic onions and arugula. If you’ve never had balsamic onions, you’re in for a treat.

Ingredients

  • 4 small sweet potatoes, baked and mashed
  • One 12-inch prebaked pizza crust
  • 3 oz. sliced prosciutto, cut into thin ribbons
  • 1 1/2 cup shredded mozzarella
    • Balsamic Onions

    Balsamic Onions

  • 1 TBSP unsalted butter
  • 1 TBSP extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 1 TBSP Italian seasoning
  • 6 TBSP balsamic vinegar
  • Salt and pepper to taste
Prosciutto, Sweet Potato and Balsamic Onion Pizza

Prosciutto, Sweet Potato and Balsamic Onion Pizza

Directions:

  1. Preheat oven to 450F.
  2. In a large skillet, melt butter and olive. Add the onion and Italian seasonings then cover and cook over medium-low heat, stirring occasionally, until softened (about 5 minutes).
  3. Add 2 TBSP of water and cook over medium heat until the onion is caramelized (about 10 minutes).
  4. Add the balsamic vinegar and cook over medium heat, stirring occasionally, until evaporated (about 10 minutes). Season the onions with salt and pepper.
  5. Spread the mashed sweet potatoes over the pizza crust then top with mozzarella, onions and prosciutto.
  6. Slide pizza onto top oven rack (or pizza stone) and bake until bubbling and golden in spots (about 10 minutes. Slice and serve.

Balsamic onions are a great topping for most dishes, but they really send this pizza over the top.

If you aren’t into sweet potatoes, I’m confident you could use tomato sauce and the pizza would still turn out great.

 
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Posted by on November 23, 2011 in Cookin', Entrees, Recipes

 

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Review: J’anita’s

22 Nov
St. Chuck Duck

St. Chuck Duck

Located at The Rendon Inn, J’anita’s has some of (if not the) best bar food in New Orleans — and bar food is an art, in my opinion. It can’t be too greasy or too filling to measure up.

J’anita’s uses great ingredients to make sandwiches, soups and sides worthy of five-star status. They also have daily specials that are worthy of cult status.

Probably the best special is the Meatloaf Sammich. I can honestly say it’s the best meatloaf and best meatloaf sandwich I’ve ever had. A slab of housemade meatloaf, mozzarella cheese, green pepper and red onions is served on ciabatta bread from Stein’s Deli. Just so you know, it’s the Tuesday special so plan ahead accordingly.

The regular menu offers several standouts. On my first visit I had the Best Fish Sammich Ever!. They’re name for it, not my opinion, but it’s pretty accurate. It’s ciabatta bread with a redfish filet, bacon, grilled onion, feta, lettuce and tomato. Using redfish definitely sends this fish sandwich to another level.

Tater Salad

Tater Salad (Complete with Animal Cracker)

My favorite item overall is the St. Chuck Duck. Holy duck! The St. Chuck Duck is a grilled sourdough with currant tapenade, blue cheese, cheddar cheese, grilled onion, green apples and cabernet-sauteed duck. Did you get all that? It’s a lot, but everything works so well together. This has to be one of the best sandwiches in the city.

Another item worth mentioning is the Not Quite Cuban. It’s pulled pork, bacon, Swiss cheese, pickles and chimichurri sauce on a pressed ciabatta. The pork was smoky and delicious and worked well with all the other not-so-Cuban ingredients.

I would also recommend the Adult Grilled Cheese. It’s loaded with cheddar, pepper jack, feta cheese, bacon, grilled onion and tomato — though I never allow tomatoes on my sandwiches. It’s ooey gooey and bacony and delicious all pressed between two slices of sourdough.

Meatloaf Sammich

Meatloaf Sammich

I do have a complaint about J’Anita’s. Every single time I go, they are out of guacamole. I’m dying to finally try it. One day…

As for the sides, I’ve yet to have one that wasn’t phenomenal. The Tater Salad and Cheese Grits are tied for my favorites. The fries are steak-cut fries which I’ve never been a fan of so I usually don’t go for those. The Cole Slaw is also delicious and not overloaded with mayo. You really can’t go wrong with any of the sides.

The folks at J’Anita’s know what they’re doing when it comes to food. It doesn’t surprise me at all that they recently opened a second location inside Grit’s Bar. While I’ve yet to try that one, the Janita’s at the Rendon Inn has yet to disappoint me. In fact, it’s always exceeded my expectations. Do yourself a favor and venture off the beaten path to try J’Anita’s.

J’Anita’s is located in The Rendon Inn at 4501 Eve Street in the Broadmoor neighborhood. It’s a bar so the hours run pretty late.

 
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Posted by on November 22, 2011 in Eatin'

 

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Recipe: Roasted Sweet Potato Wedges with Walnuts

20 Nov
Sweet Potatoes and Toasted Walnuts

Sweet Potatoes and Toasted Walnuts

Sweet potatoes go very well with the main dishes served at most holiday functions. Rather than mashing the sweet potatoes or giving them the casserole treatment, try this dish of Roasted Sweet Potato Wedges with Walnuts.

The kicker is the sauce. It’s sweet, tangy and slightly acidic and blends well with the nuttiness of the sweet potatoes.

Ingredients

  • 4 medium-sized sweet potatoes, peeled
  • 1/4 cup walnuts, chopped
  • 1/2 TBSP cane sugar vinegar (or any other sweet vinegar)
  • 1/4 cup olive oil
  • 1 tsp Creole mustard (or dijon if you can’t find Creole)
  • 2 tsp maple syrup (the real stuff)
    • Sauce for Roasted Sweet Potatoes

    Sauce for Roasted Sweet Potatoes

  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350F.
  2. Place walnuts on a baking sheet and back until toasted (about 6-8 minutes). Remove from oven to cool. Increase oven temperature to 400F.
  3. Cut sweet potatoes lengthwise into wedges then toss in 1 TBSP of olive oil. Place them in a greased baking dish and season with salt and pepper.
    4. Roasted Sweet Potato Wedges with Walnuts

    Roasted Sweet Potato Wedges with Walnuts

  4. Bake 45 to 60 minutes, tossing occasionally, until tender.
  5. When sweet potatoes are done, let cool then transfer to a serving platter or dish.
  6. Whisk together remaining oil with maple syrup, Creole mustard and sugar cane vinegar. Drizzle over sweet potatoes and garnish with walnuts.

Creole mustard and cane sugar vinegar may be hard to find depending on where you’re located. Just use the substitutions mentioned in the ingredients list if you don’t have access to the ingredients I used.

You can even use these wedges as a bed for sliced turkey or ham this holiday season. The sauce alone will ensure you go back for seconds.

 
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Posted by on November 20, 2011 in Cookin', Recipes, Sides

 

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Review: Domenica

18 Nov
Affettati Misti

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

    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

    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

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.

 
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Posted by on November 18, 2011 in Eatin'

 

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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

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

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

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.

 
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Posted by on November 17, 2011 in Eatin'

 

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Recipe: Grits Souffle

16 Nov
Cooking the Grits

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

    Grits Souffle Ready to Bake

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

Directions:

  1. Preheat oven to 350F.
  2. Butter a 2-quart casserole or baking dish.
  3. 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.
  4. 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.)
  5. Remove from heat and let cool.
    6. Grits Souffle

    Grits Souffle

  6. 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.
  7. Whisk eggs and cream in medium bowl and whisk into grits in 3 additions.
  8. Stir in 1 3/4 cups cheddar cheese, chives, jalapeño, bacon, salt and pepper.
  9. Transfer grits mixture to buttered casserole dish and sprinkle remaining cheese on top.
  10. Bake dish until golden and just set in the middle, about 1 hours.
  11. 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.

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

 

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