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Wednesday, July 20, 2016

Jay D's Bites: Barbecue Bloody Mary

by Blair Loup

I fell in love with Blood Marys at an early age. I wasn't drinking them, but I was helping my dad make the mix. It amazed me at how we could take hum drum bottle of V8 and build this monument of complex flavors. To this day, the taste of a Blood Mary takes me back to simpler times, but just like everything else, our Bloody Marys have changed.

You can buy incredible Bloody Mary mixes on grocery store shelves all around you. They've got all of the levels of flavors that I used to meticulously develop with my dad on our back porch, but what they don't have is Jay D's Louisiana Barbecue Sauce. That's right. It's 2016 and we're putting barbecue sauce in our Bloody Mary mixes.

Jay D's Louisiana Barbecue Bloody Mary:


Bloody Mary made with Louisiana Sisters Bloody Mary Mix, Jay D's Louisiana Barbecue Sauce and Oryza Vodka
Bloody Mary made with Louisiana Sisters Bloody Mary Mix, Jay D's Louisiana Barbecue Sauce and Oryza Vodka


Serves 1

6 oz. LA sisters Bloody Mary Mix
2 oz. Oryza Vodka
2 Tbsp Jay D’s Louisiana Barbecue Sauce
Jay D’s Spicy & Sweet BBQ Rub to rim glass

Put Bloody Mary Mix, Vodka and Barbecue Sauce in a tumbler full of ice and shake. Pour into a glass rimmed with Jay D’s BBQ Rub. Garnish with celery, olives, pickled okra and spicy beans. Enjoy!

Monday, July 18, 2016

Tailgate on 12th: Jay Ducote's Tailgate-Inspired James Beard Menu is Heading to the Big Apple

by Blair Loup

It's happening! Team Bite and Booze has officially hit the pavement in the wee morning hours and are on our way to the Big Apple to serve up a tailgating-inspired menu at the James Beard House.

It's taken several months of planning and practicing, but after our preview dinner hosted by the Louisiana Culinary Institute last Friday, I am confident that those who bought tickets to our New York dinner are in for an amazing feast.

Friday night's preview dinner went incredibly smooth. That can be credited, in part, to our amazing team:  Chef Aimee Tortorich, Chef Eusebio Gongora, Chef Shelly Flash, Chuck P and our ever eager intern Drew Broussard, but we could not have pulled it off without the help from the Louisiana Culinary Institute's students, chef instructors and administrative staff who volunteered their time.

I'm happy to say that we had over 100 guests in attendance! We cannot thank those supporters enough. Time and time again, no matter what new venture Jay steers us toward, you're always there to cheer us on and each member of our team appreciates it.


Passed Hors d'Oeuvres:


Red Bean & Rice Balls topped with Jay D's Barbecue Aiolï and Pickled Red Onions
Red Bean & Rice Balls topped with Jay D's Barbecue Aiolï and Pickled Red Onions



Bacon-Wrapped Duck Breast stuffed with Creole Cream Cheese and Jalapeño
Bacon-Wrapped Duck Breast stuffed with Creole Cream Cheese and Jalapeño



Jay D's Molasses Mustard Deviled Egg topped with Pickled Shrimp, Pickled Mustard Seeds and Serrano
Jay D's Molasses Mustard Deviled Egg topped with Pickled Shrimp, Pickled Mustard Seeds and Serrano


Sweet Potato Chips tossed in Jay D's Spicy & Sweet BBQ Rub topped with Iverstine Family Farms Pork Belly and Blackberry Bourbon Jam
Sweet Potato Chips tossed in Jay D's Spicy & Sweet BBQ Rub topped with Iverstine Family Farms Pork Belly and Blackberry Bourbon Jam



Seated:



Quail and Andouille Gumbo over Louisiana Rice
Quail and Andouille Gumbo over Louisiana Rice


Crawfish Etoufée smothered Fried Catfish with Stone-Ground Grits and Mustard Greens
Crawfish Etoufée smothered Fried Catfish with Stone-Ground Grits and Mustard Greens


Blackened Red Snapper with Cajun Tasso Corn Macquechoux and Jalapeño Relish
Blackened Red Snapper with Cajun Tasso Corn Macquechoux and Jalapeño Relish


Venison Tenderloin with Chimichurri and Okra 3 Ways (stewed, pickled and fried)
Venison Tenderloin with Chimichurri and Okra 3 Ways (stewed, pickled and fried)



Jay's Granny's famous Cinnamon Pecan Rolls
Jay's Granny's famous Cinnamon Pecan Rolls



Thanks so much to all of our sponsors for this James Beard Foundation journey:




Additionally, we'd like to thank Indie Plate, Slap Ya Mama, Swamp Pop, Tony's Seafood, the Louisiana Culinary Institute, Caféciteaux, Jay D's and Red Stick Spice Company. We have intentionally incorporated products from these local companies and constantly rely on their help and the support from those who have sponsored our journey, ingredients and beverages for Jay's Tailgate on 12th James Beard Dinner.

Thursday, July 14, 2016

Sitting Fat and Happy: A Trip to Fat Cow

by Drew Broussard

After a crazy weekend including preview dinners for the James Beard House and viewing parties for Deep Fried America, team Bite and Booze decided that it was high time to for a "treat yo self" lunch filled with one of our favorite foods: burgers!





Following a little bit of deliberation, we decided that we would take our hungry stomachs over to Fat Cow on Highland Road in order to indulge on our beefy cravings. When I walked into Fat Cow, I couldn’t help but be impressed by their huge selection of burgers and burger styles. First off, you can choose a beef, chicken, mushroom, or salmon patty to be the base of your burger. Secondly, the sheer amount of specialty toppings and combinations you can top off your burger with is deliciously staggering. All in all, there are hundreds of flavor combinations that you could come up with.

Fat Cow on Highland Road.
Fat Cow on Highland Road.

While a good sandwich is the fundamental pillar for a burger joint, it always helps to be supported by some tasty side items. So, for the sake of food research, we got an order of parmesan duck fat fries, onion straws, and a “Banana Stand,” shake (Arrested Development, anyone?) to go with our meals.

Onion Straws go great on or with your burger!
Onion Straws go great on or with your burger!

When we got our food, we wasted little time enjoying our burgers’ juicy goodness. My Baja Burger was topped with pepper jack, salsa, avocado, banana peppers, lettuce and a smoked poblano pepper sour cream. The toppings were light and fresh enough to be perfect compliments to the patty. The acidity from the peppers really stood out, and my mouth was never scorched thanks to the sour cream spread. It's a great summertime burger.

Baja Burger is the perfect summertime grub.
Baja Burger is the perfect summertime grub.

Jay’s Wentworth burger took on a completely different flavor profile. His patty was topped with ham, brie, apples and a red onion marmalade. Those are some bold flavors to put on a burger, but the risk seemed to pay off. The melted brie and the sweetness of the apple made this burger so unique that you’d be hard pressed to find something similar to it in the area.

The Wentworth Burger will take you from the Mississippi to the Seine.
The Wentworth Burger will take you from the Mississippi to the Seine.

Chuck P., our Product Czar and Saucer of Sales, enjoyed the 120 Burger. This sandwich was strong with flavors, as it had gruyere, bacon, caramelized onions and a horseradish mayonnaise. Chuck seemed to really dig the mayo because it packed a punch! Combining that flavor with the gruyere helped transport this burger to the specialty category.

The 120 Burger brings it with Horseradish Mayo.
The 120 Burger brings it with Horseradish Mayo.

While all of these sandwiches have been pretty adventurous in the toppings department, Fat Cow still delivered with a classic burger staple. Chef Aimee Tortorich got a Smoke Stack Burger that she said nailed all of the key components. It had a good barbecue sauce, succulent bacon and crispy fried onions that did a great job of adding texture.

And while we all chowed down on the greasy goodness that was in front of us, Blair, our Chief Confusion Coordinator, took the lighter route as she enjoyed the Catahoula Cobb salad with grilled salmon on top. This is a bleu cheese-lovers dream, having both crumbles and a vinaigrette with bleu mixed in. Blair made note of how well the salmon was cooked, and that all of the flavors really complimented each other.

The Catahoula Cobb with Grilled Salmon is a bleu cheese lover's dream.
The Catahoula Cobb with Grilled Salmon is a bleu cheese lover's dream.

And of course we didn't forget about those sides! Fat Cow’s renowned duck fat and Parmesan fries did not disappoint. They were cheesy, savory, and just crispy enough. These guys were truly some top-notch fries. I'm getting hungry again just thinking about them. The onion straws were a great side as well. I found them incredibly addicting, as they were so thinly cut that you could keep on eating away at them. They were also a great little additional topping to my burger. The Banana Stand shake was another hit. While I didn't have much room left to sample a milkshake, Jay took the sacrifice and said that it was a solid summer dessert. It's hard to go wrong with a chocolate, cream and banana trifecta.

Parmesan Duck Fat Fries, need we say more?
Parmesan Duck Fat Fries, need we say more?






























It didn't take long for the fries became sparse, the sips turned slurps and we were reaching the end of our lunchtime burger-fest. After a few moments of silent digestion reflection, we all came away incredibly satisfied.

Regardless of toppings, we all commended the beef patty we had on our burgers. It was very juicy and had a steak like flavor that isn't present in your average burger. We also gave a nod to the bun, which we found to be slightly sweet and buttery enough to keep the sandwich from ever drying out. It might take about a week before I feel the rumbling pangs of hunger in my stomach, but I know that it won’t be long before I return to Fat Cow.

One more for good measure!
One more for good measure!

Monday, July 11, 2016

Jay D's Bites: Sweet Smoked Corn with BBQ Rub Butter

by Blair Loup

You know the feeling when you see a beautiful ear of corn, and you've just got to have it? Local farm-to-table grocery delivery service Indie Plate has produce from farms around the Baton Rouge area that's a feast for the eyes and your belly.

I spotted this corn scrolling through their online produce section and our friend Chef Aimee Tortorich came up with this perfectly summertime dish:

Smoked Sweet Corn with Jay D's Spicy & Sweet BBQ Rub Butter:





Serves 2

Smoked Sweet Corn:

2 Ears of Sweet Corn
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub compound butter (see recipe below)
2 Tbsp queso fresco or feta cheese

Place whole corn in the husks on a grill or smoker (or in the oven) at 275 F for about one hour, or until soft. Remove the husks and silk from the corn. Finish by rubbing the corn with the BBQ compound butter and sprinkling on the crumbly cheese.


Jay D’s Spicy & Sweet BBQ Rub compound Butter:

1 cup softened unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub

In a small mixing bowl, mix softened butter and Jay D’s Spicy & Sweet BBQ Rub until incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into log and chill for 2 hours before serving.

Friday, July 8, 2016

30a is Feeling the Louisiana Spirit

Donner-Peltier Distillery in Thibideaux can now be found in cocktails up and down the Florida Panhandle! Boasting a line of three different Rouxgarou Rums, Oryza Gin and Vodka and LA1 Whiskey, DPD now has boots on the ground on 30a.

VP of Sales, Johnny Culpepper formed a strong collaboration with Havana Beach Bar & Grill's Corey Jernigan to create a cocktail made for sipping with your toes in the sand: Summer on 30a. When Corey isn't working his magic as Head Bartender in The Pearl Hotel's eatery in Rosemary Beach, FL, he's preaching the gospel of sweet Louisiana sugarcane.

Check out the recipe and let us know if this beach worthy cocktail has your vote:



Ingredients:

· 2 oz. Oryza Gin, or Oryza Vodka

· 1 oz. Fresh-squeezed lemon juice

· .75 oz. Basil infused cane syrup

· .25 oz. Giffard's Vanille du Madagascar

· .25 oz. Elderflower liqueur

· 2-3 Small watermelon cubes

· 2-3 Slices of seedless English cucumber

Preparation:

Combine everything except the spirits, and gently muddle ingredients. Next, add spirits and shake vigorously. Double strain over crushed ice, garnish with a sliced watermelon rind.


Donner Peltier is a locally-sourced, micro-distiller. Located in the heart of Louisiana’s sugar cane country, where it is the only distiller in the world to make vodka from long-grain rice; and rum from Louisiana sugarcane.

Their brands of Rougaroux® rums, Oryza® vodka and gin, and their latest addition, LA1® Whiskey, are handcrafted in small batches using grains and sugar cane harvested from local farms. Remarkably, in the few short years Donner Peltier has been in existence, their spirits have won numerous awards and genuine admiration throughout the region; and enjoy ever-increasing demand.

To learn more about Donner-Peltier Distillers (DPD) & Rougaroux Rum, Oryza Vodka, Oryza Gin, & LA1 Whiskey. Please visit: www.dpdspirits.com