Gastronomic Adventure: NOLA

My husband, aka Mr. Needy Chef is a proud Tulane alum. One of the first things he talked about on our first date was the city of New Orleans. He has a deep deep love for that city and we would love to one day own a second (or first) home there. Two years later he finally took me, and the city was still showing the effects of Katrina. Happily, we went again in 2010 and were pleased to see it bustling.

Even though I have only been there twice, I too have a huge affection for New Orleans. I think a main reason for this is because food is arguably the biggest element of the culture. And they do food WELL. If you ever go, forget any diet you have ever been on and indulge your balls off. While there we experienced both the touristy and the local, high end and dirt cheap. Since it has been awhile, I have probably forgotten some of the details in these dishes, but really who cares. The pictures are enough to make you salivate and book your ticket.

I regret that I have no pictures of one of my favorite meals, but I will do my best to describe it. Cooter Brown's is a dive. It also serves the best oysters I have ever eaten, at $8 a dozen (damn inflation, says Mr. NC). Picture oysters that are literally the size of your hand. Creamy, briny, juicy, salty. The fixins bar is phenomenal. Nothing is pre-made. You make your own cocktail sauce with ketchup and horseradish so you can give it as much bite as your want. There is also vinegar to make mignonette. All washed down with your favorite Abita.

Touristy as it is, you can't go to New Orleans without a visit to Cafe du Monde. Do yourself a favor and wait on line as long as it takes. Order the delicious beignets, with some chickory coffee and enjoy the fantastic people watching.

One of the more touristy things we did was go to Emeril's. I was prepared for good, but cookie-cutter fare. A franchise that popular and long standing was probably good, but predictable. So happy to say that I was wrong. The food was elegant, adventurous and delicious. I started with angel hair pasta, with smoked mushrooms and homemade tasso cream sauce. I had never had this before and it was really good. Tasso cream sauce is made with garlic, shallots, cream, onions, lemon juice, hot sauce and tasso, which is a spicy smoked pork. It was so rich and creamy. It was probably one of my favorite dishes of the trip.

Mr. NC started with a rabbit remoulade. I ate rabbit for the first time when we went in 2007 and I ashamed to say it was adorably delicious.

For my main course I had Saffron-Chili Dusted Jumbo Shrimp with Sweet Potato-Smoked Corn Grits, Skillet Beans, Benton's Bacon and Mango Chow Chow. I loved the sweet and savory flavor combination.

Mr. NC had quail. I think it was a special that night since I do not see it on the current menu. I am not a quail fan, but he seemed to enjoy it.

I do not have a picture of dessert, probably because I was too stuffed at that point to lift my camera. I got Emeril's classic banana cream pie. It was HUGE. Thick, creamy, with an amazing graham cracker crust and fresh mounds of whipped cream.

Switching gears to a local place and the best sandwich I have ever eaten. I actually kissed this sandwich and had legitimate tears in my eyes upon my last bite. My profile picture on this site is me, mid-bite. Crabby Jack's is a local sandwich joint. I ordered the shrimp remoulade and fried green tomato po' boy, dressed (lettuce tomato and mayo). What really helps make this sandwich is the bread. It manages to soak up all of the juices, while staying so chewy. I dream about this sandwich.

A well known place we headed to was Port O'Call. They are known for their burgers and baked potato and you will see why in the pictures. The wait there is usually pretty long so for our "starter" we headed to the convenience store across the street and had some Cajun Crawtator Zapps (Zapps are the best chips ever. The only store I have seen them in up here is Wegman's), a Hubig's apple pie, washed down with some Abita. Now that our digestive system had a sufficient warm-up, we were ready for the main course. If you can make anything out beneath the sour cream, you will see a burger covered in shredded cheese, and a baked potato also loaded with butter, bacon and cheese. So healthy.

Another great local place is Mandina's. The area it is in is a little sketch but worth the trip if you have a rental car. This is one of those meals where your stomach is begging for mercy at the end, but that won't stop me from ordering the exact same meal the next time I go.

We started with turtle soup. Yes, actual turtle meat. The best part of the soup is the shot of sherry they pour in at the end.

Next we had a roast beef po' boy, dressed. I will say that if you get the soup, two people should probably split the po' boy, but sweet Lord is it good.

All washed down with a few bottles of Amber, of course.



We end with what is by far my favorite restaurant in New Orleans, Jaques-imos. There actually used to be one on 77th and Columbus. It is now a Shake Shack which both saddens and infuriates me. I can't go north of 59th Street on the West Side without having phantom tastings of their alligator cheesecake (yep, that's right). Whenever we head to New Orleans, Jaques-imos is a must.

We always get the same two appetizers, alligator cheesecake and fried green tomatoes. The alligator cheesecake is really more of a quiche, with tender alligator meat, a crumbly crust and the most decadent filling/sauce that I can never accurately explain. The fried green tomatoes are served with prawns and are amazing as well.

For the main course, Mr. NC stuck with his trusty rabbit. Mentally, I know it is hard to get past the idea of eating rabbit. But you know, there is a food chain and human beats bunny. And rabbit is amazing. More than anything it is so tender. You won't regret it.



For my main course, I had scallops and poached pear, in a red wine sauce with chopped walnuts and crumbled blue cheese. I talk a lot about my love for sweet and savory, and combining different textures and this dish personifies all of that.

You will not have room for dessert at Jaques-imos.

I have shared only the smallest sample of what this city has to offer your taste buds. Beyond the flavors and ingredients, what really makes this food special is the love and pride that goes into it.