Tag Archives: Food in Lafayette

Getting back to Blogging…After Mickey and for Charlie!

19 Sunday Aug 2012

Posted by in Carolyn Wright Blog, Carolyn Wright Food Blogger, Charlie Shunick, Mickey Shunick

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I have been pretty absent from my Blog since the Kidnapping of Mickey Shunick. She, as well as her sister, Charlie, are close friends with my daughter, Meredith. Since May 19th, I just found myself unable to write about something as “trivial” as food…when a beautiful young woman had been taken by some horrible stranger as she was just riding home, where she lived with her parents.

This whole tragedy has shaken our family, as well as the entire Lafayette Community…to the core. Our Community came together in a spirit of unity, determination and with so much love – that I knew existed here, but had never seen it in action. From day one, family, friends and strangers from all over showed up to Help Find Mickey. Hundreds of thorough foot searches in heavy wooded fields, swamps, coulees and bayous were conducted all throughout Acadiana. Hundreds of volunteers came forward to make flyers, pass out flyers, tape up flyers, coordinated fund-raisers, candlelight vigils, making t-shirts, bracelets, yard signs and bumper stickers! Children would come to the Headquarters to color butterflies for Mickey. Anything that you could think to do…got done, quickly and usually through donations from our generous community. There was a calendar set up to bring food to the Shunick Family that was very well-coordinated, so that they would not have to worry or even think about meals…they simply showed up!

And the family…Nancy, Tom, Charlie and Zach…They have to be the most genuine, gentle and loving people who I have ever had to honor to meet. This is what “True Grit” is, my friends…”Courage is being scared to death – but saddling up anyway”. This family “saddled up” and rode through the saddest days of their lives with the courage of saints, with grace and dignity that I truly thought no longer existed. I will always look to them as my role model on how to cope with tragedies when they come along in my life.

And then there is “Mighty Mickey”…after waiting and searching for 3 months to Find Mickey, we finally know what happened on that tragic night. We know how hard she fought to stay alive. As her mother Nancy has said, “It took a truck, a knife and a gun to bring Mickey down”. “She fought for the life she loved, and she DID love everything about her life!” Mickey has been able to lock away a Rapist, a Kidnapper and a Murderer for the rest of his life. He will never be able to hurt anyone (or their families and friends) again. I believe that Mickey is now “walking through rainbows”, touching stars and looking out for all of those wonderful people in her life that loved her so dearly. There is not a doubt in my mind that she is in perpetual peace with her Lord where we will all meet up again!

So, as I am trying to close this chapter, I remember Charlie being so excited about some of my blogs…expecially the post on Sylvain’s in New Orleans…(She worked there and was with us when we went!!) So, Charlie…in your honor, I am committing to getting back to business with this Blog, “When Food Works”.

I really want to encourage everyone to have fun with food – make your kitchen a warm gathering place for family and friends. Try new foods, go to new restaurants, go to your old faithful places too….but mostly make memories! Life is short and then there are memories…

This post is being written with a heavy heart, but a heart that knows that we need to continue doing those things that make ourselves and others happy. We all need to love our lives, at least a fraction of how much Mickey loved hers!

Food Works when people are in pain, Food Works when people are happy….my best guess is that Food Just Works!

God Bless Mickey and God Bless her family and friends. She will never be forgotten.

Coq au Vin – “Rooster with Wine”!

12 Sunday Feb 2012

Posted by in Carolyn Wright Blog, Coq au Vin, Rooster with Wine

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Can’t quite nail down the reason that I went on a crazy tangent – in search of everything that has been written about Coq au Vin – translated as “Rooster with Wine”…but it happened!  I came across some article “somewhere” that talked about classic French dishes…some of which I have conquered; But, there it was – “Coq au Vin”, a dish I had not yet given much thought to (until now!).  That is where it all started…

Most people, today, use a hen or several small chickens to make this dish.  But, not here – I had to find the real deal…nothing but a rooster was going to make me happy.   Of course, most markets are not selling roosters (I’ll bet that it has been a while since you saw a nice rooster nestled between the chicken breasts and pork chops at Albertsons!) – but, just as I was in the middle of mad googling to see where I could buy one (not a whole case!),  I stumbled back on Gotreaux’s Family Farm’s website…they are selling, not only the most wonderful organic chickens and lamb, but – yes – roosters and guinea hens! 

I could hardly wait until Saturday morning, to get to the Hub City Farmer’s Market…”early”, to make sure that I would get my rooster!  Then, it dawned on me…I haven’t had a Guinea Gumbo in years, get a guinea too!  Walking back to my car, with my bag containing a big fat rooster, a guinea hen and a huge roasting chicken, I felt like the luckiest person in the world…hard to imagine that it takes so little to make me feel so good! 

Of course,  while the search was on, I had been collecting and printing every recipe that I could find on how to make a very traditional Coq au Vin…but, as always, I consolidated ideas from several and came up with what I thought would work.

There is a little tidbit that you should know, if you ever want to cook this fabulous dish – you have to marinade “the bird” for at least 24 hours, in a whole bottle of red wine, to really get the flavors to come through.  Just think ahead!  So worth it…

“My version”:

Ingredients:

Marinade:

1 bottle red wine

1 bag of pearl onions – peeled – or 2 medium onions, roughly chopped

2 carrots – chopped roughly

1 stalk of celery – chopped roughly

4 cloves of garlic – chopped

2 tbsp chopped fresh thyme

1 tbsp chopped fresh sage

1 bay leaf

Cut rooster or hen into 8 pieces (the breasts need to be cut into 4 pieces instead of 2)

Mix marinade together in large container. Put all pieces of rooster or hen into marinade and toss to make sure that all pieces are coated well. Cover and place in refrigerator for 24 -72 hours.  (All of the pieces should be covered by the marinade)

To cook the Coq au Vin:

Ingredients:

1 large rooster or hen, cut into 8 pieces (marinated as above)

1/2 lb. bacon

1 small bag of pearl onions, peeled

2 carrots, chopped

1 stalk of celery, chopped finely

2 garlic cloves, chopped

2 cups button mushrooms

2 Tbsp flour

2 Tbsp tomato paste

1 can rotel tomatoes

1 tsp sugar

2 quarts chicken broth

1 bouquet garni (5 sprigs of parsley, 4 sprigs fresh thyme, 2 leaves of fresh sage)

1 bay leaf

Salt

Fresh ground black pepper

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Remove rooster or hen from marinade and dry with paper towels. Set aside;

Place marinade (with all veggies) in a sauce pot and cook on medium heat until it has reduced by about 1/2.  As it cooks down, skim off the foam that rises to the top.  Take off of heat and strain into a bowl.  Reserve the sauce;

In large dutch oven – brown the bacon over a medium heat.  Remove when crisp. (You won’t be using the actual bacon, only the drippings – go ahead and make someone a bacon sandwich!)

Brown the rooster or hen pieces in the bacon drippings.  When they are well browned on all sides, remove and place on a platter or tray;

Add and saute’ pearl onions, carrots, celery and garlic in drippings.  Cook until  tender;

Stir in the tomato paste, blending well.  Add sugar and continue stirring the paste with the veggies – cook on medium heat for about 5 minutes;

Add the rotel tomatoes, chicken stock, mushrooms, reserved marinade sauce, bay leaf and bouquet garni.  Stir and blend all well;

Place all pieces of the browned rooster or hen pieces back into pot;

Bring to a boil, then reduce to a medium heat.  Cover and cook for approximately 2 hours, stirring occasionally, until the meat begins to fall off of the bones or is very tender.

At this point, I like to remove all of the meat and bones – returning only meat back into the pot;

Taste for seasonings and add salt and freshly ground black pepper as needed.

Serve over medium egg noodles, fresh rice or potatoes;

Finally, after all of the anticipation of cooking my first Coq au Vin – as I finally sat down and tasted this beautiful traditional French dish, I sat back in amazement… this is the best thing that I have ever cooked!  Who would ever imagine that a rooster could turn into my favorite dish?  But, the deep rich flavors of this “very proud” bird captured my heart and pleased my palate… Gotreaux’s Farm – keep the roosters coming!

Creole Onion Soup Hits the Spot!

22 Sunday Jan 2012

Posted by in cajun food, Carolyn Wright Blog, creole food, Creole Onion Soup

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Soup again? 

Guess, it’s just the time of the year that screams…”SOUP”!  Even though the weather has been mild, in South Louisiana, so far – I just love making soup in January…and I love French Onion Soup.  But, when I see “Creole Onion Soup” on a menu…well, my heart stops!  Maybe, it’s because you just don’t see it that often or  maybe –  it’s just that good… Whatever the reason, if a restaurant has it on their menu, try it!  It is similar to French Onion Soup, except it is creamier (but without cream) and there isn’t a thick crust of cheese on top.

Don’t be mistaken into thinking or reading that it is “a short cut” to making a great onion soup…because, if you do it right – it’s not!  Yea, you still need to peel and slice a small mountain of fresh onions and cook them down slowly..but so worth the effort! 

Ingredients:

3 lbs medium Vidalia or other “sweet” onions – sliced very thinly using either a mandolin, food processor or by hand (have your goggles ready!)

1 stick unsalted butter

1/4 cup olive oil

3/4 cup all-purpose flour

1 cup dry white wine (Justin Wilson was right on this one…never cook with a wine you wouldn’t drink!)  Looks like a little more than a cup – just noticed! Guess, it worked…

1/2 gallon beef stock – homemade or using concentrated beef stock

1 can beef consomme’

1 cup of water

3 springs fresh thyme – if you can’t get fresh, just omit

1 bay leaf

1/4 tsp cayenne pepper

2 tsp sea salt

1 tsp sugar

1/2 tsp coarsely ground black pepper

1 clove garlic – chopped

1 loaf of baguette bread or small french bread – cut into small rounds, buttered lightly and toasted in oven

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Melt butter and olive oil in medium size dutch oven or soup pot;

Add onions (it will look like they won’t fit…but they will cook down quite a bit!)

Stir onions well – to make sure that they are all coated with the butter and olive oil;

Cook on high heat – stirring frequently – just until onions begin to saute’, then lower  to a medium heat;

Add salt and sugar – continue to cook and stir often until onions begin to carmelize (about 1 hour).  If onions begin to brown or cook too quickly, turn heat down;

Add chopped garlic and cook for an additional 5 minutes;

Very slowly, add flour to onions (about 1/4 cup at a time) stirring and blending well in between additions, until all flour has been added;

Stir flour and onion mixture, stirring constantly (being careful not to break up the onions), for another 10 minutes;

Slowly, add wine – stirring and blending into mixture as you pour;

Cook over medium heat, stirring and scraping bottoms and sides of pot to delgaze, for about 10 minutes;

Add beef broth, consomme’ and water – stir to blend and combine into soup;

Add fresh thyme, bay leaf, cayenne and black pepper;

Bring to a boil, then lower to a simmer – cook for 30 minutes;

Turn off heat, cover and let sit for at least 15 minutes before serving;

Place a piece of toasted bread round (or two!) in the bottom of a bowl and pour soup on top…

I promise…it’s good! 

So good, that when my husband, Robert, started eating his bowl of soup (In front of the TV…on his lap!)  I could hear him moaning…”That is sooo good – no, delicious!”  then a little louder…”what kind of cheese did you use?”  To my, “No cheese!”; then…”is that sherry in the soup?”  “No, white wine!” …Finally, “man, I need another bowl of that stuff!” And my final warning…”remember, onions and your heart burn!”  Surprise…he ignored me and had the second bowl! 

That good….

Tasting Menus in Lafayette? The French Press!

22 Thursday Dec 2011

Posted by in Carolyn Wright Blog, The French Press Lafayette

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Three times a charm!  Each of the three evenings that my husband and I have been downtown, to The French Press, www.thefrenchpresslafayette.com we have absolutely loved Chef Justin Girouard’s fresh and original “Tasting Menu”…Always different, creative and delicious!!!  Throw in the great atmosphere, that takes you back in time – as you look around and realize that you are dining in the old Tribune Printing Building (yes, where they printed all of our old yearbooks and much more!)  You look around and notice that they kept remnants of the building intack…just love it!

Atmosphere…yes!  Then you are greeted by wait staff that is absolutely wonderful – and, it does matter… I always say that they can make or break your evening.  These guys and gals really make a difference – well spoken, tastefully available and knowledgable about the menu and wines.  I don’t think that they ever receive enough acknowledgment for the service that they provide…can you tell that I love good servers?  I do!  From the hostess to the bus boy…if they are doing a good job – let them know (and leave a generous tip)!  If not, give them a break (and whisper in their ear – they just might pay attention) everyone has a bad day!

On to the food…

1st Course

Butternut Squash Soup with Bacon, Scallions and Pumpkin Seed Oil –  Sooo delicious and the perfect balance of sweet and savory!  The toppings of the fresh crisp bacon and scallions with the swirl of the light fresh pumpkin seed oil sitting on top of this deep rich winter soup was just perfect…left you wanting more!

2nd Course

Potato and Parmesan Gnocchi with Truffle Oil and Louisiana Crab – I can really appreciate good gnocchi, now that I have conquered my fear of making these wonderful little fluffy nuggets…and these were fantastic!  There is just something  about these special little potato “dumplings/pasta” dreams that I can’t get enough of.  Then combine them with a sauce of rich cream, parmesan, crabmeat and just a hint of truffle oil – to die for!  Or maybe the top of my list for “last suppers”!

3rd Course

Louisiana Blue Crab Salad with Basil Israeli Couscous, Louisiana Satsuma Vinaigrette and Radish – The perfect bright and refreshing taste that you need after the delicious richness of the first 2 courses…Plated as a beautiful round mold of fresh crabmeat, tiny bits of locally grown sweet satsumas and little pearls of couscous sitting in the center of a spiral of finely sliced fresh radishes and additional bits of satsuma – all lightly topped with a fresh satsuma vinaigrette – wonderful!

4th Course

Prime Filet Mignon with Blue Cheese, Carmelized Purple Onion, Crisp Potato Cakes, and Cognac Demi – Oh my goodness!  Just when you think it can’t get any better than the first 3 courses, out comes the “grand-daddy” of the night!  A perfectly prepared beautiful filet with a tiny bit of blue cheese – just enough to get the flavor but not overpowering…nestled on top of sweet carmelized onions and the best thinly grated crispy potato cake that I have ever eaten!  Then top it all off with a rich cognac demi-glace sauce – Like I said, “Oh my goodness”!

5th Course

Szechuan Shortbread with Ice Cream and Berry-Champagne Compote – Thinking that you really can’t do that last course, you see this beautiful fresh plate sitting in front of you…ok, maybe one more “bite”!  I just love shortbread because of its salty/sweet flavor, then topped with the sweet house made vanilla ice cream and . of the berry-champagne compote – it was the perfect end to a wonderful meal!

As we were eating our 4th Course,  Manager (and wife of Chef Justin Girouard) Margaret Girouard came by our table to introduce herself and make sure that we were enjoying everything (which, of course, we were!!!) Margaret seems to make it a point to visit all of the tables for a short time during the evening to introduce herself and check on the quality of your experience…great touch, Margaret!  We loved visiting with you…Chef Justin is lucky to have you in front, taking care of the dining guests!!!

The French Press is also open Wednesday – Friday for breakfast and lunch 7 am – 2 pm and on Saturday and Sunday from 9 am – 2 pm. It is a “happening” place for both services…and breakfast really slides right into lunch, so it is one continuous serve. Fine Dining along with their Tasting Menu is available on Friday and Saturday Nights from 5:30 pm – 9:30 pm (It’s always best to make a reservation, so you won’t be disappointed!)

The only thing that I am sorry about is that I had left my camera at home and only had my iPhone to take pictures…they came out terrible!  Actually, too dark to use in this post…would have been an injustice to these beautifully plated courses.  But, trust me – it is all fabulous!

As we were walking out of this old and very well renovated building (stuffed to the gill!) and getting into our car, my husband said…”This is food to write about…talk about food that works!”  So, here you are, Robert!

The French Press – if you haven’t tried it yet…please do….

I just love tasting menus, and always order them (when available) because you get to taste so many of the chef’s specialties in small portions ….literally a “taste” or a small plate of each item.  Works perfectly for Robert and I!  Looking for a Tasting Menu in Lafayette?  Try The French Press…you won’t be disappointed!  Congratulations and thank you to Chef Justin Girouard and your gracious wife Margaret for creating such a warm inviting environment that serves “cutting” edge dishes, but still manages to maintain the integrity of our South Louisiana Culture in every single dish that you serve – that is what I call success in my book!

 

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!!! 

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!)

Lemon Fish Right off of the Boat!

02 Sunday Oct 2011

Posted by in Poached Lemon Fish

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Nothing is better than cooking fresh fish “that swam in the Gulf that morning”!  Growing up with family that fished regularly – I know that first hand…boy, are we lucky to live so close to the Gulf and have the Atchafalaya Basin as a playing ground! Salt and fresh water fish, anytime we want it…(Almost!)

So, when my son walked in the house with a couple a huge, fresh and simply gorgeous slabs of Lemon Fish (also known as Cobia or Ling) that he caught on a fishing trip with my brother and nephews…I was thrilled – imagine that!  Immediately started thinking about the perfect way to cook this wonderful fish.  Not an oily fish, so I knew that I wanted to keep it clean and bright tasting – wanting to bring out the flavor, not hide it in a heavy sauce or batter.  Poaching – sounds exactly what we needed to do!  After talking about it with my “side kick – food guru” son, we knew that it would be fun and delicious…

6 Lemon Fish filet “steaks”  approximately 4″ X 6″ (Any thick, firm and fresh non-oily fish would be great

1/2 cup of white wine

1/2 cup fish stock

1 tsp freshly squeezed lemon juice

Bouquet garni (dill, sage and thyme sprigs tied together with kitchen twine)

Sea salt and freshly ground black pepper and a pinch of cayenne pepper

Pat the fish filets with paper towel.  Season lightly with salt and pepper.  Refrigerate if not cooking immediately.  Make sure that you cover your fish so they will not dry out!

Heat wine, lemon juice and stock in a large skillet until coming to a boil.  Lower fire until liquids are just lightly bubbling.

Add fish filets and bouquet garni.

 

 

 

 

Spoon or ladle liquid over fish, continuously, until tops of fish are no longer translucent (do not turn fish over and be very gentle while cooking)  The fish cooks quickly and make sure not to overcook!

 

 

Remove, lightly sprinkling cracked black pepper, a twist of lemon,and  a few sprigs of thyme and dill.  Serve immediately…

Pairing freshly fried home-made potato chips and slices of avocado and tomatoes seemed to balance the freshness and lightness of the succulent sweet fish…

Lemon Fish right off of the boat?  Works every time!

The Saints Street Inn and “thoughtful” food…

22 Thursday Sep 2011

Posted by in Crabmeat, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, The Saints Street Inn

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I have heard the expression that certain food was so “thoughtfully” prepared many times, on food shows, books and in discussions…but never quite understood (really understood) what that meant.  How in the world could food be “thoughtful”?  But, after 3 dining experiences at a new restaurant in town, The Saints Street Inn, I knew!  I finally knew what was meant by that term… I felt it in every dish that was served at our table (and let me tell you, we ate some food!).

I had been hearing about this new restaurant that opened in August, close by our house, right off of St. Mary Blvd across from Ole Tyme Grocery.  This little building has been there for years and years…last was the former site of Bonnie Bell’s Bistro, Gallaghers and numerous plate lunch cafes.   Of course, I had to try it out…So my husband and I ventured out for lunch one day to see what all of the hoopla was about…Then, I had to have my daughter and one of her best friends come with me to check it out…Finally, to make sure that we were all right about this place, I took my son (food guru) for his blessing on this great new find!  Everyone sang high praises for every dish ordered and, of course, we all had to try each other’s dishes…So here is what I loved…

When we first walked up onto the lovely covered front porch, that had plenty of tables set, (when the weather is nice, this would be a great place to enjoy it) and saw that they had a chalk board highlighting their “specials of the day”…Nice!  Walked in and was immediately seated.  Looking around, I liked what I saw…unpretentious, crisp and fresh renewal to an old place with a loads of history!  The waitresses were young and energetic with quite a busy crowd, on all 3 occasions!  You know, a large part of my dining experience is so much about the service and joy shown by the waiters and waitresses…so, yes, impressed so far! But when the food started coming, I was sold. And if ever there was thoughtful food…this was it…carefully plated, freshly assembled and you just knew that a lot of heart and soul went into the selection and preparation of every single ingredient, cup and plate presented to our precious table.  Here is what we have tried so far:

Watermelon and Cantelope Agua Fresca:  Covered my love of this in my last post! Will have a glass of this every time I visit…

Tomato Basil Soup (Soup of the day):  Sweet, yet tart enough to satisfy the longing for what a fabulous tomato basil soup should be.

Shrimp and Corn Stew ( Special of the Day):  What a delightful surprise, with a hint of roux blended into a tomato based shrimp stew!  The corn added just the right amount of crunch to the bowl and the seasoning had just the perfect amount of heat.  Loved it!

Ratatouille:  You know when all of the ingredients are fresh from the farmer’s market…you just know!  The combination of eggplant, bell peppers, onions, zucchini and yellow squash in the lovely fresh tomato sauce was spot on.  On another visit I opted for the Ratatouille sandwich with feta, homemade pesto on ciabatta…WOW!! That worked!

Stuffed Creole Tomato:  Huge fresh boiled shrimp in a very light remoulade sauce with fresh herbs…My husband wasn’t wanting to share this great dish, I promise!  I did get a little bit and yes, I understand!

Summer Crab Salad:  I saw this plate of “deliciousness” from across the room and had to ask, “what in the world is that beautiful thing”! Add their enormous boiled shrimp on top of the crab salad and THAT really works…They use a fresh creamy jalapeno and mint dressing that is so fresh and unique!

Saints Street Club:  Not just another club sandwich, I promise!  When my daughter said that it was the best club sandwich she ever had, I paid attention!  She is quite choosy about what she calls “favorites”, so I had to have a bite, of course.  She was right…They use perfect thin slices of roasted turkey, fresh avocado, sprouts, fresh ripe tomato, crispy bacon and she opted for fire jack cheese.  She will be back!

Caprese Salad Sandwich:  We weren’t quite sure about this, so we ordered it as an appetizer and had it cut into pieces…This might have been a favorite!  I have been thinking about it ever since…even made a home version of it!  It combines perfect thin slices of mozzarella cheese, ripe tomatoes and homemade pesto (that has just the right balance of olive oil, basil, garlic and pine nuts for a sandwich) on a fresh ciabatta roll…who would imagine?  I want more!

The Acadian:  Saints Streets Inn’s version of a sausage poboy, using andouille and adding fresh roasted peppers, grilled onions and…coleslaw!  The “guru” ate it all, licking his fingers along the way….I didn’t even get a bite!  And when I can’t get a bite, well, that should say it all…

House Cut Fries:  I like to think that I am a connoisseur of homemade french fries!Home fries.. takes me back to my mother and grandmother’s kitchens.  All I can say is that I know a good fry when I taste one and these were great!  Just the right amount of softness and crispiness to call my name…

Cold Watermelon Soup (Soup of the Day):  (with a topping of lump crabmeat…mmm) I love cold soups (I pretty much love all soups), so I had to try this creation!  And what a creation it was…expecting a pinkish red soup, I was quite surprised when I saw it… a bright beautiful yellow!  As I took a bite, I tasted a hint of lemongrass…a bright, delicious and creative addition to a very unique soup.  I absolutely loved it…and well, the lump crabmeat sprinkled on top…lagnappe!

Bread Pudding with Praline Sauce:  A wonderful firm bread pudding with what tasted like a deep and rich praline just melted on top of it…you know the kind of praline that your moma used to make…rich, sweet and buttery!  Melt in your mouth good.

 

This is what I call “thoughtful” food…first and maybe the only time I will use that term, but it fit!  And this fresh “farm to table” food really works,…really, really works!  I’ll be back, for sure!

Watermelon Agua Fresca and Fever!

19 Monday Sep 2011

Posted by in lafayette, la food blog, Louisiana food blog, The Saints Street Inn

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This is what I found myself serving my husband who was “a little under the weather” all weekend…not your typical bedside “get-well thirst quencher” and, yes, I served him in a beautiful antique crystal water goblet!  Anything for a sick husband.  We enjoyed this fresh “fruit juice of the day” so much, when we had lunch (not once, but twice), at another new restaurant… The Saints Street Inn – located not far from our house.  Isn’t that just perfect?  Another great new restaurant that uses locally grown fresh products…and close to where we live!  We were thrilled when it opened…

When we took our first sip, it immediately took us back to a time when we were on a beautiful warm beach in Belize and tasted this delicious drink for the first time.  We ordered it every day that we were there!  So, remembering this,  I figured that this would cool him off and make him feel better…Of course!  Agua Fresca is a Spanish term for “fresh water” and served all over Mexico (and Belize) from street vendors to upscale restaurants…Simple and delicious:

8 cups diced, peeled ripe watermelon

1 cup of water

2 teaspoons fresh lime juice

1 tablespoon sugar

1. Put Watermelon in Blender or food processor and puree.

2. Stain into tall pitcher.

3. Add water, lime juice and sugar.

4. Chill for at least 1 hour.  Serve it chilled or in a tall glass of crushed ice, topping    with a slice of lime and a bit of mint.

You can use any fresh fruit that is in season…try cantelope, strawberries or honeydew.  Did this work on making my husband feel better?  Not for long, but at least I put a smile on his face for a few minutes!!

Cochon on my mind, once more!

17 Saturday Sep 2011

Posted by in Chef Donald Link, cochon Lafayette, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, River Ranch

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Since last Saturday night’s adventure to Cochon, I just couldn’t get this place off of my mind! Maybe it was all of those fabulous flavors that kept running through my head….or was it because everywhere I went people were talking about this new and interesting restaurant?  I think it was the memories of those wild popping flavors that persuaded me to call for a Friday lunch reservation.  I gathered three other food lovers (my husband, oldest daughter and co-worker/daughter’s best friend!) and went on down to see if it was really as good as I remembered Saturday Night.   Well, I am telling you now….if possible, it is even better!   And a big “hats off” to our waiters!  We had a team of two waiters that were incredible…charming, attentive and knowledgable.  That works every time!

We decided to share a variety from their “small plates” (or appetizers)…Don’t want to miss anything!

Fried Chicken Livers with Pepper Jelly Toast: My favorite.  I tasted and loved it Saturday night… repeated the incredible experience…consistent…Yes!

 

 

Wood-Fire Oyster Roast: I had missed this, but now I learned what all of the talk was about….Plump, briny oysters, lightly roasted under a real wood fire with an awesome aioli sauce that knocked our socks off!

Charred Spring Onion Hushpuppies & Pickled Chile Mayo:  Everyone loved this version of the traditional hushpuppy…

Smoked Boudin with pickled peppers:  Again, consistant with what was served on my previous visit….dissapeared from the platter quickly!  Fabulous!

Braised Pork Cheeks with Spoon Bread, Soybeans & Crushed Herbs:  If you are not familiar with “pork cheeks”, then just trust me on this one…melts in your mouth tender!  The most tender pork I have ever eaten.  Then to serve with spoon bread?  Crazy good!

As if we had not had enough, we went on to order Entrees….

Catfish Courtboullion:  My husband’s favorite…and he has had plenty of courtboullion experiences in his life!  Fresh, sweet, tender catfish swimming in a bowl of tomato based sauce with just a hint of roux.  We all had to try some, not only because it was so appealing, but because he kept going on and on about the delicious flavors…he was right!

Fried Alligator with Chili Garlic Aioli & Fresh Herbs:  My co-worker’s entree…she loved it!  The batter was perfectly seasoned and had just the right amount of crunchiness that coated the fresh, tender pieces of alligator.  She paired this a side order of creamy grits, that were indeed creamy! Perfect.

Chicken Salad on a Bed of Mixed Greens:  My daughter’s selection (one of the specials of the day)…Light, creamy and beautifully seasoned! She loved her dish.

 

 

Saved mine for last, because it was a “to die for dish”….

Rabbit & Dumplings:  This was so good, that I don’t know how I could possibly go back and not order it over and over.  Reminiscent of an old-time pot pie that someone’s grandmother might have made, using dumplings instead of pie dough!  The presentation was almost as beautiful as the flavors.  It appeared in a small rustic cast iron skillet, still bubbling from the oven.  But, when I slid my spoon in and had the first bite, my brain almost exploded!  Deep, rich flavors from the creamy stock with tender pieces of rabbit, carrots, potatoes and turnips embedded under plump savory dumplings!   Combining all of this into that small black skillet is genius!!!  I will dream of this dish….On a cold winter day?  This will be on my mind.

Dessert…who had room for dessert?  No one, but we pressed forward!  We had a plan..try it all!

Pineapple Upside Down Cake with Pineapple Sorbet… An individual small cake encrusted with caramelized pineapple sauce and a slice of pineapple. Wow!  But, when you add the light, bright flavors of the pineapple sorbet along with a bite of the cake?!  It was another highlight and favorite of mine…Loved it.

Great food working in our wonderful city of Lafayette, Louisiana… We are lucky folks!  Come to think of it, we have been eating pretty well for a long, long time.