The Cajun Foodie

Get you some of that cher!

Dealing with those “meatless Friday” blues?

Feb 19

Posted by Tommy in The Cajun Foodie | No Comments

You know, there are a few things in life I really don’t like being told:

a.  “You can’t do that.”

b. “Mr. Thomassie, your motion is denied.”

c. “You can’t eat meat on Fridays during lent.”

While I understand the need for fasting periods (and Lord knows my body does) and cutting back, planning meals without meat is simply a really tough thing to do.

Like most south Louisiana Catholics, seafood doesn’t count in the “fasting” deal, and gives me a great excuse to get out there and try some great seafood or have a crawfish boil instead of staring at a square of tofu and trying to think of how to make it taste like bacon.

Which got me thinking, what’s you’re favorite place to be on Friday nights in Lent or what’s your favorite recipe to get through “the rough patches” aka meatless days?

For me,  all-you-can-eat crawfish, whether at a local joint or cooked up with friends, is the perfect Friday night dinner during Lent, but what’s your plan?

By the way, I have to apologize for my lack of posts lately.  A combination of trying to eat better than average as well starting my new firm and not having the time to actually eat lunch on most days has led to my not posting as often as I would like.

Domilise’s Poboys

Jan 12

Posted by Gino in New Orleans restaurant | 1 Comment

Domilise's

Located near the river in Uptown New Orleans, Domilise’s has been a New Orleans poboy hotspot for many years.  The small, uninviting corner store is not an easy place to find for those unfamiliar with the location.  Directions are a must as you are more likely to be riding up and down one-way streets in search of poboy greatness.

Once you finally happen upon it, don’t be surprised to see a line outside the door.  This should not deter your attempt at chowing down on one of there many delicious sandwiches however.

Another thing: Domilise’s is small to say the least.  The kitchen is smaller than the bar and there are only about five or so tables at which to eat.  Be sure to grab a number printed on a ratty tag and then wait in line to be waited on.  When finished ordering your poboy, pull up a seat at the bar and order a cold Abita beer or a bottle of root beer.

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2Paul’s Radically Urban Barbeque

Jan 7

Posted by Tommy in Acadiana restaurant | 7 Comments

brisket saladInspired by a recent article in Country Roads magazine, I decided to finally pull on over at 2Paul’s in Lafayette, Louisiana.  I’m a huge fan of BBQ (got my KCBS Certified Judge certificate on the wall), and my failing to eat barbecue every day is hindered only by belt selection and the fact that the Wife is still learning to appreciate all that is enrobed in the smoke ring.

Now the Wife was not with me, but my waistline was so I decided to be somewhat healthy and go for the brisket salad.  Country Roads opined that is was worth driving for, so that helped make the decision a little easier as well.

Lo and behold, first thing I see is the mound of brisket.  Awesome.

As you can see, they also made the thing almost… beautiful. Grilled asparagus criss-crossed over the top, slivers of orange and red grilled bell peppers, red apples and shaved parmesan made it quite the sight.

As always though, I’m after the flavor and 2Paul’s certainly did not disappoint.  I have often been accused of being a condiment freak, and so my flavor profile might have been a little muddied and different than most because I cheated and added some hot barbecue sauce to the homemade horseradish based dressing.

All I can say is, it’s radical man.

2Paul's Radically Urban Barbecue on Urbanspoon

Cajun Eggnog recipe

Dec 27

Posted by Tommy in Cajun recipes | 3 Comments

This recipe comes from my Dad’s Aunt Louise of Larose, Louisiana. As you can see, she leaves the choice of hooch up to the drinker, but the basic recipe provides a great start to some serious holiday sipping.

Louise’s Eggnog recipe

Ingredients:
3 qts. Half & half
6 eggs
1 cup sugar
1 tsp. Vanilla
½ stick butter

Procedure:

  1. Put milk on range in large pot @ low heat, add butter
  2. Separate eggs
  3. Put egg yokes in bowl
  4. Add ½ cup cold milk and blend
  5. Add sugar, blend again
  6. Add vanilla, blend
  7. Add two cups of heated milk slowly to the egg mixture
  8. Add egg mixture to pot stirring constantly for 3-4 minutes

Meringue:

  1. Beat egg whites until stiff
  2. Add ½ cup sugar, beat till stiff
  3. Drop large spoons full into pot mixture, allow to cook for 3 minutes
  4. Add whiskey to individual cups

Always watch pot carefully from start to finish to avoid burning.

Smoky gold from Bourgeois’ Meat Market

Dec 10

Posted by Tommy in "Down the Bayou" restaurant | 1 Comment

jerky 333x500 Smoky gold from Bourgeois Meat Market Bourgeois Meat Market is an institution in south Louisiana. Serving up boudin, hogshead cheese, smoked sausage and whatever else can be wrapped in white butcher paper, the place does things simply but does it right.

Take, for instance, the beef jerky.  Long, skinny strips of beef are smoked for hours on end until they have that perfect jerky texture but retain much of the moistness.

This is not a jerky that is reminiscent of Liquid Smoke or flavored with some fancy bourbon, it is straight up salty beef with a peppery kick and REEKING (in a very good way of course) of the smokehouse from which it came.

Bite into a strip and you can tell this is the real deal; the dark center is surrounded by a perfect pink smoke ring. As Lays so famously put it, I bet you can’t eat just one!


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Oyster White Spaghetti recipe

Dec 7

Posted by Martee in Cajun recipes | No Comments

Similar to a white clam sauce, this recipe is a perfect stand in if you ever tire of downing your oysters raw or frying them up!

White Oyster Spaghetti

1 qt oysters, drained but keep liquid

1 stick butter

½ cup olive oil

8 cloves garlic, minced

4 med onions , chopped

1 green bell pepper, chopped     OR 1 pint  Guidry’s pre-chopped Trinity(garlic,

onions, pepper)

1 carton fresh mushrooms, sliced

½ cup green onion tops

½ cup fresh parsley, chopped

DO NOT ADD ANY SALT TO THIS RECIPE.

Sauté vegetables in butter and oil until golden brown.  Add oysters, green onions and parsley.  Cook 5 minutes until oysters are plump and edges curl. Can add Seafood Magic and hot sauce to taste.

Prepare angel hair pasta ( 1 pound) using the oyster liquid supplemented with  more water if needed.

Serves 4 – 6.  Serve by mixing the oysters in the pasta or just put on top of pasta. Also can serve the oysters in Pepperidge farm patty shells.

This is an easy, delicious  dish for oyster lovers!!!!!!

Sweet, sweet grill

Oct 14

Posted by Tommy in The Cajun Foodie | No Comments

Saw this custom grill at a recent tailgate made by the fellas over at Louisiana Cutting and even without meat on the thing, I found myself drooling.  A couple bone in cowboy cut ribeyes from Maxwells would have completed the picture…

LSU Tiger grill

Who dat say they have the best boudin?

Oct 13

Posted by Tommy in The Cajun Foodie | 16 Comments

Okay, I’m getting really excited about this upcoming boudin cookoff that will be held October 17 in Lafayette. Approximately 20 teams/boudin shops have entered and yours truly will be one of the judges getting the pleasure of downing this delicacy in the name of finding the best of the best.

Until then, I’m interested in seeing what y’all think is the best boudin out there, so vote away!

Usual rules apply, if you don’t see your top choice, comment on the post and I will add them in!

Who has the best boudin in the state?

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Check out the Voice of the Wetlands Festival this weekend!

Oct 6

Posted by Tommy in The Cajun Foodie | 1 Comment

vow festival logoCome on down to Houma, LA to enjoy down home Cajun music and indescribably delicious food for the 6th Annual Voice of the Wetlands Festival at Southdown Plantation.

For six years now, Tab Benoit has been throwing quite the party, playing music, serving food, and spreading the word about Voice of the Wetlands, his non-profit organization dedicated to bringing national and international attention to coastal erosion in south Louisiana, and the global impact the loss of the United States’ wetlands will have – culturally, economically, and environmentally.

Enjoy Southern dishes like chicken and sausage jambalaya, white beans, alligator, gumbo, and MUCH more!

Don’t miss out on 2 very special (and don’t forget – FREE) performances:

Saturday, October 10 –

Louisiana LeRoux with special guest Jimmy Hall of Wet Willie and Fergie Frederikson of Toto followed by a special ceremony inducting Louisiana LeRoux into the Louisiana Music Hall of Fame

Sunday, October 11 –

The Voice of the Wetlands All-Stars performance including Dr. John for the first time at VOW Fest Tab Benoit, Dr. John, Stanton Moore of Galactic, Cyril Neville,
George Porter Jr., Anders Osborne, Jumpin’ Johnny Sansone, Waylon Thibodeaux and Big Chief Monk Boudreaux

Voice of the Wetlands is a free festival for everyone to experience.  Besides food and music every day and night of the festival, there’s also array of other events throughout the weekend:

Friday, October 9 – Traditional Boucherie, complete with a pig roast and cracklins!

Saturday, October 10 – Race for the Wetlands: VOW is kicking it up a notch this
year with a 5k/10k race through Houma.  The race will take place on Saturday, October 10th  beginning at 4pm.

Sunday, October 11 – VOW Benefit Poker Run beginning at Cycle World (5509 West Park Avenue in Houma), ending at the festival.

Visit www.voiceofthewetlands.org for the complete event schedule and music line-up.

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Enjoying the lake at Landry’s Seafood House

Oct 5

Posted by Martee in New Orleans restaurant | 1 Comment

Fall is in the air and this is the perfect time of year to enjoy Louisiana outdoors.  You can find a spot to dine in a famous New Orleans courtyard in the French Quarter or you can head to the lake.    Last week we ate lunch on a beautiful, cool, blue bird day at Landry’s Seafood House  at 8000 Lakeshore Drive  in New Orleans.

If anyone saw the devastation to this area after Katrina you will be amazed at the progress that has been made in reviving the area.   This restaurant sits in a picture perfect spot overlooking the lake and the marina.  You are almost on top of the water; definitely close enough to hear the waves lapping on shore and have the gulls flying over head.   We wanted a lunch spot where we could talk in a relaxing, peaceful setting without loud noise and this place fit the bill.

The Landry family began it’s tradition in the seafood business with the first Landry restaurant in Lafayette, Louisiana in 1947.  There are now 24 restaurants, two of which are in New Orleans: one at the lake address and one in the French Quarter.

We did not expect a whole lot of the food as we really chose it for the ambiance.   This place has not received many accolades and in a city where everyone is a foodie and stellar restaurants abound we were not expecting much but we were pleasantly surprised and had an enjoyable afternoon on the deck.   Our meals were delicious!!!

The menu has fresh seafood in every way imaginable with a variety of toppings to suite your taste.  Also on the menu is certified Angus beef steaks which you get with a choice of sides two of which are the signature Landry’s sweet potato and creole green beans or go for the chicken BLT or a 10 ounce sirloin burger.  Oyster season is here so look for other seafood favorites such as oysters on the half shell, fried, grilled, and baked oysters.

All entrees come with Landry’s Salad Bowl which is presented in a very large bowl,  tossed table side and served family style.   A Bloody Mary set the mood for the lunch for me.  Served in a huge glass rimmed with Old Bay spices, it came with enough garnishes to meet my minimum daily requirements for vegetables.

The specialty of the day was a fried soft shell crab dish.  It was a winning dish with two very fresh crabs served crispy with an “Acadian” topping of crawfish tails, corn pico de gallo and andouille cream sauce.

As we had to try a dessert to share, we went for a bananas foster recommended by the waitress.  The rich vanilla bean ice cream was served in a crepe and topped with the banana, rum and brown sugar cane topping and whipped cream.  A beautifully presented twist on a New Orleans tradition this dessert literally fed our table of four.

This is the place to go for a walk by the lake and a meal with a view or just a drink on the open deck.  Try it!

Landry's Seafood House on Urbanspoon