Monthly Archives: November 2011

Old Favorite – Poor Boy’s Riverside Inn

30 Wednesday Nov 2011

Posted by in Carolyn Wright Blog, Louisiana, restaurants in lafayette, louisiana

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The week before Thanksgiving… before the marathon of turkey, dressings and “the works” started to take over our home – we decided to have a final regular lunch at one of our old favorite restaurants, Poor Boys Riverside Inn.  www.poorboysriversideinn.com.  I love returning to restaurants that hold sweet memories of our past – nothing is better than walking through a door and immediately having those old familiar scenes and aromas flood your head and heart. 

Maybe it even gets more pronounced with age, but I almost melt like “butter” when I walk up the old ramp, through the door and see the same sights and sounds that have been there since 1977 (when they moved to their “new location!”)  Before that, they were located on the Vermilion River where the Hilton is now located.  That is where it all started for me! 

A little bit of history…“Poor Boy’s”  (the nick name of the founder, Hulo “Poor Boy” Landry) first moved to the the original location on the banks of the Vermilion River in 1939.  The restaurant was completely destroyed by the Flood of 1940, but reopened just 3 months later! In 1946, Poor Boy’s Riverside Inn became the first completely air-conditioned restaurant in Lafayette.  From 1946 until 1977, when they moved to their current location on Tubing Road, memories and traditions were created for most families in Lafayette…

In the early 1970’s (college days) my favorite dish was the Lobster Thermador – especially on a Friday evening, after a long afternoon “social”!  About 20 of my “closest friends” and I would descend upon Riverside Inn for a big meal!  (What a sight we must have been!) I always ordered the same thing…Lobster Thermador and a loaded baked potato.  It has been a long, long time since this has been on their menu, but I still remember this wonderfully rich deeply flavored dish every single time I return.

A few of my other favorites include their fabulous creamy Crabmeat Imperial, and all of their complete dinners – Shrimp Dinner, Crawfish Dinner, Crab Dinner and on this particular day…The Oyster Dinner was what I had an “envie” for.

Since it is “oyster season” in Louisiana, I just had to have this feast of oysters!

You are first served with a cup of oyster gumbo –  plump juicy oysters, swimming in their famous dark roux gumbo is just to die for! 

Then, you are served an oyster shooter – several salty/sweet freshly shucked oysters sitting in a small cup covered with a delicious spicy horseradish based cocktail sauce…sets you up to want a couple of dozen!!! (But you know that you need to save room for the “main event”!)

You are then brought a wonderfully fresh green salad with your favorite house made salad dressing…a perfect refreshing little break before “the feast”!

The Main Event!  Now this is what I call a Feast…Oyster Rockefeller, Oyster Bienville, Oyster Pie, Fried Oysters, Oyster Jambalaya and Oyster en Brochette !  The best of the best…I have to tell you, that it is sooo delicious – just writing about it and seeing the pictures again, makes me want a re-run!

Now, what would a visit to Riverside be without their famous, melt-in-your-mouth homemade dinner rolls?! Just look at these things!  In love…

The view from our table…beautiful!

Besides the fantastic food and atmosphere, the waitresses and waiters (that really know the menu and all about the food!) are warm, friendly,  and just plain ole “down home” kind of wonderful!  These are the people that make or break your dining experience…and we have always had great servers at Riverside.

I wonder how many birthdays, anniversaries, business meetings, pre-holiday celebrations and just plain old “happy” lunches and dinners we have enjoyed at this landmark…(or maybe the number would be scary!?)  All I know, is that we will be back for plenty more – one of our old favorites that always works!!! 

Scalloped Oysters…How Could I Forget!

23 Wednesday Nov 2011

Posted by in Carolyn Wright Blog, Scalloped Oysters

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How could I forget to list oysters on my menu?

Thanksgiving without an oyster dish would be….well, just sad for a few people in my family!  It doesn’t matter what oyster dish I name – when I say “oyster”… faces brighten up, eyes close, this funny looking smile comes across their faces and they rub their stomachs!  Oyster “anything” satisfies a real oyster lover, but scalloped oysters work particularly well on Thanksgiving…

Ingredients

2 pints fresh oysters, with liquid

2 cups whipping cream

1/4 cup butter, melted

1/4 tsp Louisiana Hot Sauce or Tabasco

1 (10-oz) package oyster crackers or  crackers, crushed

1 cup regular breadcrumbs (or try panko bread crumbs for a little more texture!)

1 small onion, chopped finely

3 garlic cloves, chopped finely

3 bacon slices, cooked and crumbled

1/2 tsp salt

1/2 tsp black pepper

1/8 tsp cayenne pepper

To Prepare:

Drain oysters, reserving 1/2 cup liquid.

Stir together oyster liquid, whipping cream, melted butter, and hot sauce.

Mix cracker crumbs and next 6 ingredients in a separate bowl.

Place 3 cups cracker mixture on bottom of a buttered 13 x 9 inch baking dish.

Top with half of drained oysters and half of cream mixture.

Repeat with remaining cracker mixture, oysters, and cream mixture.

Top with Bread Crumbs

Bake at 375° for 45 minutes or until bubbly and lightly brown;

Sweet creamy Scalloped Oysters…how could I forget!  If you love oysters, you will start making this recipe a regular…I promise!!! 

Now, time to get back to cooking…

Thanksgiving – Let The Cooking Begin!!!

22 Tuesday Nov 2011

Posted by in Carolyn Wright Blog, Thanksgiving Meal

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Thanksgiving just happens to be one of my favorite holidays of the year. A holiday that is not overshadowed by gifts, costumes, eggs, beads, fireworks…not that I don’t love all of those things! Ok, the truth is that I really love all celebrations and all of the “thraka” that comes with each one (just give me a reason to put on a costume or a sparkly holiday shirt!)…but Thanksgiving is different, except for the Thanksgiving vest with a giant turkey on the back that I have had for 20 years!

Thanksgiving…a holiday that is centered around family, friends…and yes, food! Giving thanks for all that we have in our own little world – a whole day where everyone’s glass should be “half full”. Not that I haven’t had my share of “not so perfect” Thanksgivings! But, I quickly forget and start planning for the next year… always picturing that perfect Thanksgiving Day…

So, here we are – the Tuesday night before Thanksgiving…that is when my cooking begins! I create the menu, go shopping, then bring out the pots…whatever can be prepared ahead of time, gets done tonight and tomorrow night. It is really nice to just have to roast your turkey and prepare those last-minute dishes that just can’t be done early. It is always my goal – to be able to relax and leave plenty of time to enjoy the day…not always accomplished, but I try!

My menu doesn’t vary much because everyone (including myself) wants their favorites…you know, those dishes that scream “Thanksgiving”!

This year’s menu:

Roasted Turkey

Cornbread Dressing:

Ingredients:

1 lb ground beef

1 lb ground pork

1 onion – chopped

1 bell pepper – chopped

2 stalks celery – chopped

1 Tbsp dark roux

2 small containers of Dressing Mix (preferably Harold’s, but I have a hard time finding this brand, so I use Richard’s or Savoie’s)

1 cup chicken stock

2 boxes Jiffy Cornbread

1 can cream of mushroom soup

1/2 cup green onions – chopped

To prepare:

Cook cornbread as directed on box and set aside;

Brown ground beef and pork;

Add chopped veggies and cook until soft and tender;

Stir in roux and chicken broth over medium heat; Once the roux has dissolved, simmer on low for about 30 minutes;

Add defrosted dressing mix and cook for another 10 minutes;

Stir in cream of mushroom soup until well blended;

Crumble in cornbread and mix well – add additional chicken broth, if needed. This dressing should not be too dry – sort of “wet” without being soggy…don’t let the cornbread overtake the meat mixture! Add salt and pepper to taste.

I make the dressing mixture ahead of time – then heat and add the cornbread and up to 1 cup of chicken stock while the turkey is cooking.

Sprinkle in green onions before serving.

This was my mother’s recipe and I can assure you that everyone loves and asks for every year!

Broccoli Rice Casserole

Macaroni and Cheese

Glazed Carrots

Sweet Potato Orange Cups (Topped with Marshmellows)

Buttered Petit Pois

Cranberry Relish

Rice and Turkey Gravy

Homemade Bread

Mexican Pasta Salad

Desserts:

3 Layer Delight

Mincemeat Pie

Homemade Chocolate Chip Cookies

Gosh, I love Thanksgiving! Three days of preparing – for one glorious meal, followed by football, movies or naps…works for my family, always has!

Happy Thanksgiving…let the cooking begin!

(Pictures coming!)

Moma’s Stuffed Fried Hard-Shell Crabs

09 Wednesday Nov 2011

Posted by in Carolyn Wright Blog, Stuffed Fried Hardshell Crabs

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It’s been years (at least 25+) since I have had Stuffed Fried Hard-Shell Crabs.  My mother used to make this delicacy with left over boiled crabs…I can remember her sitting at the table in Grand Isle, after everyone had their fill of crabs – picking crabmeat and cleaning the bodies of these wonderful creatures to be used in gumbos, stews or (even better!) her stuffed fried hard-shell crabs!!

This past Sunday afternoon, I found myself doing the same (she taught me well!)… sitting at my table, cleaning leftover boiled crabs that my husband brought back from a trip to Pecan Island.  They were so full, fat and sweet – nothing like Pecan Island Crabs…really, they are the best I have ever had! (So, eat a crab, clean a crab!) As I picked and picked…I began to remember all of the wonderful things that Moma would do with crabs – then I remembered – Stuffed Fried Hard-Shell Crabs!  Now, she never did write down her recipe for the stuffing or the whole process…but, I guess I loved them so much that I was paying attention!

Ingredients:

Canola oil for frying

2 dozen boiled crabs, cleaned – keeping the bodies whole

Just to say, don’t ever think that crabmeat is overpriced!  Believe me, it is worth every penny that you pay…peeling and cleaning crabs is work! But worth every minute – or hour (Never waste a good crab!)

For Stuffing:

1 pound claw meat (hand picked or bought!)

2 shallots – chopped

1/2 cup celery – chopped

1/2 stick butter

3 slices of bread

1/2 cup evaporated milk

1 egg – beaten

1/4 tsp sea salt

1/8 tsp black pepper

pinch of cayene pepper

For the Batter:

3 cups all-purpose flour (place in low pan or bowl)

4 eggs

1 can evaporated milk

————————

Dry crab bodies with paper towel and set aside;

Saute’ shallots and celery in butter until very soft;

Pour evaporated milk over slices of bread in a bowl to soak;  After 5 minutes squeeze milk out of bread and add to saute’ pan;

Add crabmeat, salt and pepper to pan;

Wisk eggs, then slowly add to pan, stirring constantly (you don’t want scrambled eggs in your stuffing!); Heat until stuffing is thick and well heated throughout.  Remove from heat and let cool;

Toss and completely coat crab bodies in flour…make sure that you get flour into all of the little leg openings;

Wisk eggs until well beaten;  Add evaporated milk and continue to wisk until well blended;

Dip flour coated crab bodies into egg/milk mixture;

Dredge crab, again, into flour…coat very well and set on clean tray;

Heat canola oil in deep fryer to 375 degrees;  Add 1 layer of stuffed crabs at a time and fry until golden brown…

While I had the fryer out…I just had to make home-made french fries!  You could serve a fresh green salad, but not tonight – had to keep the fryer busy!

I had so much fun making this – but not as much as eating it!  Ok, so it’s a bit messy…eat some of the stuffing, then break the crab in half and start picking the crabmeat out of the shell (just like when you eat a boiled crab).  What you end up with is a little taste of the stuffing with each bite of crab…and a whole pile of paper towels!  Worked years ago and works today – Moma’s fabulous stuffed fried hard-shell crabs…

Acadiana Wine and Food Festival…a few of my favorite things!

06 Sunday Nov 2011

Posted by in Acadiana Wine and Food Festival, Carolyn Wright Blog

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I had been hearing about the Acadiana Wine and Food Festival for over a year now.  It’s first year (2010) was a huge success, so I expected even more this year! With Chef Pat Mould (www.louisianaschoolofcooking.com) at the helm and the Paul and Lulu Hilliard University Art Museum as the site – how could it not be fabulous?!  Then, I started seeing the list of participating chefs…yes, it was going to be “the” place to be.  October 28th and 29th seemed like a great weekend for this event.  Friday night, the “Joie du Vin” Dinner was taking place: a 6 course dinner with wine pairings.  Then, Saturday night the “Grand Tasting”: 14 different local restaurants and chefs were preparing specialties along with wine tasting from numerous regions and vendors – both events to be held under tents adjoining the waterfall wall at the museum.  I had to go!

Now, it just “happened” to be on the weekend before my birthday…Perfect gift, a whole weekend of tasting fine food and wine –  Dress me up, put a bow on my glass and hand me a plate…Happy Birthday to me!

Friday Night Joie Du Vin Dinner:

Champagne Reception in the beautiful museum, then off to be seated at “Table 8″… what a wonderful surprise we had at our table – a couple that we had met at a pre-opening party for Cochon Restaurant a few months ago (we promised to be in touch and get together after the party, but never had!) just happened to be sitting at the same table, along with another precious fun couple.  It seemed like we were all old friends – I love it when that happens!  Now to the food and wine…

Louisiana Gulf Oysters on the Half Shell with Fresh Horseradish, Lemon, Cucumber & Dill (I did taste hints of wonderful fresh fennel) prepared by Chef Justin Girouad of The French Press in Lafayette, La. (www.thefrenchpresslafayette.com).  Paired with Casa Blanc Sauvignon Blanc Nimbus.  I absolutely adore fresh oysters and these were sooo briny and sweet with the brightness of the crisp toppings – could have eaten at least a dozen!

Roasted Butternut Squash Bisque with Wild Mushrooms and Jumbo Lump Crabmeat prepared by Chef Colt Patin of Louisiana Culinary Institute in Baton Rouge, La. (www.Louisianaculinary.com).  Paired with Creme de lys Chardonnay.  When this bisque was placed at our table, I think that we all knew we were in for a treat…then with the first spoonful, we knew it!   It was surprisingly light cream-colored, not the orangey pumpkin color that you expect from a butternut squash bisque – when I had a chance to ask “precious” Chef Patin about this (after the dinner – as he was mingling with all of the happy campers!) he explained that adding the mushrooms, created this creamy white hue.  He took the time to explain the steps in preparing this luscious soup.  Loved it!

Ruby Red Beets Slow Cooked in Balsamic Vinegar and Herbs Topped with Smoked Goat Cheese, Caramelized Walnuts and Frisee Lettuce tossed in Truffled Lemon Vinaigrette prepared by Chef Craig Crosby of Pamplona in Lafayette, La. (www.pamplomatapas.com).  Paired with Adentus Mediterraneo Malbec – Syrah – Temperanillo.  These beets were perfect – all of the flavors married beautifully to give you a rich deep earthiness in each bite.  I have loved beets since I was very young…my grandmother would always have them canned in jars and serve them with almost every “important” meal.  She would be so amazed to see how those simple beets that she once prepared (using only salt, pepper, a little sugar, and white vinegar) have evolved into such complex beautiful elements of our meals!

Gulf Coast Bouillabaisse: Fennel + Saffron scented Bouillabaisse with Grilled Redfish, Shrimp, Smoked Scallops, and Louisiana Jumbo Lump Crabmeat prepared by Chef Holly Goeting of Charley G’s in Lafayette, La. (www.charleygs.com).  Paired with Dalila Grillo-Viognier. These were like little bowls of gold! How Chef Goeting and her staff succeeded in serving over 200 bowls of perfectly cooked combinations of fish, scallops, shrimp and crabmeat and at the perfect temperature in the fabulous boulliabasse…is beyond me! Can you tell that I loved it?!!  Bowls were empty at Table 8!

Braised Short Rib with Mash Potatoes Topped with a Pickled Onion Salad prepared by Chef Kyle Waters of Cochon in Lafayette, La. (www.cochonlafayette.com).  Paired with Daou Cabernet Savignon.  Having a personal love of Restaurant Cochon, I expected this to be outstanding…and I surely was not disappointed!  No knives were needed…that is how tender the short ribs were – bold and rich with the slight tartness of the pickled onion, then add a bite of the smooth buttery mashed potatoes…well, just a fabulous bite of deliciousness!

And the Finale…

Almond Sponge Cake, Chocolate Ganache, Strawberry Butter Cream & Chocolate Butter Cream prepared by Pastry Chef Brad Sonnier of Poupart’s in Lafayette, La.  (www.poupartsbakery.com). Paired with Banfi Rosa Regale.  When I saw the description of this dessert, my first thought was “which one will I choose”!  Then it appeared…a gorgeous layering of all of the above!  Perfect balance of sweet, rich and light flavors – great way to end an extraordinary meal…

Top all of that off with new friends and a few hundred people singing “Happy Birthday” to you – well, in my book, it just doesn’t get much better than that!

Acadiana Wine and Food Festival 2012?  Return of Table 8?  Absolutely, Works for me!