"Month of Salads" Post I: Niche's Citrus Marinated Crab Salad

I announced a little while back on Facebook that August would be a "Month of Salads" on Bite and Booze. Mostly this is because I need to eat more salads. Also, I am certainly willing to admit that my lack of attention to salads as a whole is exclusionary to people who generally like rabbit food. I kid. Kind of. So during the month of August I'll try to post about at least a solid handful of salads in addition to my normal radio show posts on Tuesdays and Whisk(e)y Wednesdays. If you have salads to suggest, I'd love to hear them. I have the whole month to truly make an effort to try more salads around Baton Rouge and anywhere else I end up!

Citrus Marinated Crab Salad at Niche

New Executive Chef Sean Rivera took over the kitchen at Niche this summer and despite a small amount of negative feedback from people who want the same old same old, the transition has been a huge hit for the eatery on Siegen Lane and for all of that side of Baton Rouge. The new menu has shifted the focus of Niche to be more chef centered with daily specials and a carefully crafted menu. Among my favorite menu items that I've tried so far is the citrus marinated crab salad. A heaping pile of Louisiana lump crab meat is tossed in a citrus dressing and plated atop a nest of grilled asparagus before being topped with fire roasted red peppers and ringed with balsamic. The $16 price tag might seem a little intimidating for a salad, but for the amount of crab meat that is piled on the plate, it is worth it. You can also easily approach the dish as a shareable appetizer instead of an entree salad. Dishes like this will make my month of salads a lot easier to swallow. Maybe I can get used to it!

COOLinary New Orleans: Superior Seafood

Oysters Superior: Four Ways to Deliciousness

During the entire month of August the New Orleans Convention and Visitors Bureau partnered up with a multitude of local restaurants to offer a special COOLinary dining experience.  Locals and tourists alike were treated to special prefix menus at a small price tag of $20 for lunch and $35 for dinner.  With that kind of price tag at some of NOLA's newest as well as most legendary restaurants, there's no reason not to eat out!

The New Orleans CVB invited me to experience a few of the COOLinary meals for myself.  Since I was in town anyway for the Louisiana Cookin' Magazine Chefs to Watch dinner, I figured it couldn't hurt to grab a couple lunches as well.  My first stop brought me a newer restaurant on St. Charles Avenue called Superior Seafood.  The restaurant has the same ownership as Superior Grill in New Orleans and Baton Rouge and Superior Steak in Shreveport.  The latest concept, a truly supreme seafood restaurant and oyster bar, is captained in the kitchen by Chef Justin Ferguson.  Chef Ferguson is a graduate of the Louisiana Culinary Institute in Baton Rouge and has worked at several Red Stick restaurants.

Fried Green Tomato topped with Crab Meat and Hollandaise

Strawberry Basil Mojito

While I came to Superior Seafood to enjoy the three-course COOLinary menu, there were a couple dishes that Michele and I just couldn't pass up.  Since Superior Seafood also dubs themselves as an oyster bar, I couldn't resist the Oysters Superior which came with four preparations: Bienville, Rockefeller, Char-grilled, and Angels on Horseback.  The Bienville, which contains bacon and shrimp in a creamy stuffing, were my favorite. The Angels on Horseback also featured bacon, but it was wrapped around the oyster then battered and deep fried!  Another appetizer came out before our sensation salads.  The crispy fried green tomato beautifully topped with crab meat and hollandaise tasted every bit as appetizing as it looked.  I'm a fan of fried green tomatoes so I knew I'd like it, and this dish did not let me down one bit.  I also managed to add a strawberry basil mojito to my lunch.  With rum, fresh strawberries, fresh basil, and lemon juice, the fruity cocktail refused to be overly sweet so I rather enjoyed it.

Glazed Salmon Entree from the COOLinary Menu

Summer Upside Down Cake

While Michele went with the Shrimp Vieux Carre for her entree, I stuck to the prefix COOLinary menu and had the glazed salmon.  I'm typically not a fan of salmon any way other than raw, but Superior Seafood proved me wrong.  The pan seared salmon had a honey and balsamic glaze that freakin' rocked.  This dish easily wound up being my favorite salmon preparation of all time.  The grilled asparagus also impressed me.  It remained rigid while being tender enough to eat with a fork and it partnered wonderfully with the salt and balsamic drizzle.  I made a happy plate in no time, enjoyed another cocktail, and prepared for dessert.  The summer upside down cake capped off the delightful three course COOLinary meal.  The captivating cake came topped with cooked down cherries and dollop of cream.  The cake provided a lovely ending to a damn good lunch.  I'll definitely be down to go back to Superior Seafood again to check out more of their excellent menu!

NYC's Momofuku Noodle Bar

Momofuku Ramen at NYC's Momofuku Noodle Bar

The East Village of Manhattan presents an astonishing array of worldly cuisines from which to choose.  Deciding where to eat a quick lunch in that part of Manhattan can be a chore in of itself.  Fortunately for me, I acted quickly in deciding where to dine on a recent trip to the Big Apple.  Momofuku Noodle Bar on 1st Avenue called out to me.  I'm not incredibly familiar with this type of Asian cuisine, though my curiosity certainly is.  I bellied up to the noodle bar itself to see what the James Beard award winning restaurant (and Chef David Chang) had to offer.  After looking over the daily-changing menu selections, I seconded guessed myself before deciding on the chilled asparagus soup and the Momofuku Ramen.  I narrowly missed out on the pork buns, which came highly recommended, but I really knew that I'd regret not getting noodles at the noodle bar.  If only I truly had a hollow leg.

Chilled Asparagus Soup with Jalapeno, Cucumber, and Sesame 

The chilled asparagus soup made me realize why I love cold soups.  The texture resonated on my tongue as the cool creaminess mildly transformed into a silky smoothness.  The fresh flavors intensified as the soup warmed up on my taste buds.  The jalapeno added a subtle spice that balanced well with the asparagus and cucumber.  I ate every drop, wondering if I could replicate this at home with any degree of accuracy.  Then I awaited my noodle bowl.

Momofuku Ramen, Pork Belly, Pork Shoulder, Poached Egg

I knew I needed to get my hands on the signature dish at the noodle bar.  The Momofuku Ramen carried the restaurant's name, so on my first and potentially only visit, I couldn't help but give it a try.  Plus, any dish that starts with pork belly usually gets my attention.  Momofuku Ramen contained noodles in a savory broth with braised pork belly, tender pork shoulder meat, and a poached egg.  Throw in some scallions and other fragrant goodies, and I had one heck of a meal in a bowl.  The rich egg yolk flowed from its surrounding whites upon a prick from my chopsticks.  It added even more depth to the artist's palate of flavors in the dish.  The pork belly melted effortlessly in my mouth as I shoveled noodles down the hatch as if they were a refreshing brew on a hot summer day.  Then I literally drank the broth.  I need more of this in my life.

Emeril's Blogger Party: Shrimp and Asparagus Risotto

Having been on a Gordon Ramsay reality show, I found it a little absurd that I had never actually been in charge of cooking a risotto before this dish.  Sure I had seen them done before on TV and even in person, but I had never actually be responsible for ladling the broth into the rice with precision.  When I saw the Shrimp and Asparagus Risotto recipe in Emeril Lagasse's new book Sizzling Skillets and Other One-Pot Wonders, I got excited about giving it a try!

I set my sights on a creamy rice with deliciously seasoned Gulf shrimp in hopes that this would be a meal to remember.  Like all the recipes for Emeril's Blogger Party, this one again started with a trip my locally owned Calandro's Supermarket to stock up on fresh produce, Gulf shrimp, specialty ingredients, and even some wine.

The first step after the mise en place was to peel and devein the shrimp.  After that I retained the peels to make a shrimp stock.  The peels were cooked off in a little olive oil and then I added water, onions, carrots, parsley, celery, salt and whole peppercorns.  Once the stock came together I strained it and then put it back in a pot to keep warm.  A flavorful stock is the key to a wonderful risotto as all of that flavor will transfer into the rice!

The shrimp were seasoned with Emeril's Original Essence and a little extra salt then sauteed in butter and reserved for later.  

I started the rice in the pot after I cooked down some shallots and garlic in a little butter.  I let the rice toast for a bit before pouring in some wine.  The rice soaked up the wine quickly and then I began to ladle in stock a cup at a time and allowing it to absorb before adding in more.  

Towards the end I added in some finely chopped basil, thyme and chives as well as some lemon zest and juice.  The rice had a wonderful nearly creamy texture and an amazing flavor from all the layers of deliciousness that were added throughout the process.

Once the rice was ready I added in the blanched asparagus and shrimp and let everything cook a little more until the shrimp and asparagus were brought up to temperature.  To serve I added a generous portion of freshly grated Parmesan cheese over the top.  The end result looked stunning and tasted even better.  I'd have to say that I am pretty proud of my first ever risotto!

Stay tuned to Bite and Booze because on my next post I'll giving you a recipe for a Tuscan White Bean Soup and a chance to win one of Emeril's new cookbooks: Sizzling Skillets and other One-Pot Wonders!

Mansurs on the Boulevard

Among the fine dining restaurants in Baton Rouge, Mansurs on the Boulevard is often considered towards the top.  This restaurant has been locally owned and operated since 1989 and they are busy for both the business lunch crowd and the romantic or celebratory dinner crowd alike.  They dub themselves as "Louisiana's Premier Bar and Grill" and claim to offer "a taste of Louisiana."  There my be some merit to those statements.  

Mansurs on the Boulevard 

My recent trip Mansurs came for a business lunch and I certainly was not upset to be taken there.  The restaurant it is set up with a nice ambiance that includes a small feel mixed in with well decorated dining rooms that can be used for private events or larger groups.  

Spinach and Artichoke Dip with Tortilla Chips and an Asparagus Spear with Bleu Cheese Sauce

Our lunch began with a couple of appetizers that were nice, but sadly not the best that Mansurs offers.  Oh well, that's what happens when I don't get to choose!  The spinach and artichoke dip tasted alright.  It was heavy on the spinach and light on the artichoke, and for a dip around here, lacked the creaminess and cheesiness that we've come to love in our SpinArt dips.  The Dixie Bleus Asparagus Spears were lightly breaded and fried, then served with bleu cheese dipping sauce.  I liked this appetizer for its uniqueness, and the taste certainly didn't miss.  Fresh asparagus is always good, especially when fried and served with a great dipping sauce!

Cream of Brie and Crabmeat Soup

I had to try Mansurs' signature soup while I was there, the cream of brie and crab.  This delightfully rich and creamy soup is served with an adequate amount of lump crab meat and an ample amount of fresh, melted brie cheese.  The combination blends well together to deliver an outstanding cup of deliciousness that I'd order any time over a salad.

French Quarter Crepes with Fresh Fruit

For an entree I decided on the French Quarter Crepes.  These thin and delicate pancakes were stuffed with shrimp and crabmeat in a Mornay sauce, then topped with the same mixture.  I certainly can't argue with this dish as a light lunch.  The shrimp and crab had excellent flavor and the Mornay sauce added a great creamy cheesiness to the dish that perfectly complimented the seafood filled crepes.  I'm certainly glad that I got a chance to dine at Mansurs and I have to imagine that I'll be back again! 

Yule Tide Joy and Holiday Cheer

The holiday season of 2009 brought many reasons to celebrate the joyous tidings of family and friends.  Starting with Friendsgiving and Turkey Day, the holidays then carried on to Christmas and ringing in the the New Year at Jay's Bay.  I guess it is time to make sure I capture the Christmas bites and boozes on the blog, so here is the best of Christmas Eve and Christmas Day!

Maker's Mark Mint Julep

The Yule Tide Joy got started on Christmas Eve at Mama and Papa Ford's house.  It was rather quiet compared to many Christmas Eve parties at the Ford's, but I still got to see most of the family, including Brayden for his first Christmas.  Collin introduced me to Maker's Mark Mint Julep, a Kentucky Bourbon with mint julep flavors already mixed in.  All I had to do was serve it over ice and enjoy!  Having had authentic mint juleps, I was fairly impressed by the bourbon and the taste that it delivered with no extra mixing.  Strong, yes, but also very tasty.  The mint julep reminded me of Christmas and it sure seems like it would make for a great drink any time of year!

V. Sattui Vintage Port

This Vintage Port came from one of my favorite wineries that we visited in Napa Valley in 2008, and Collin kindly shared with the group for Christmas Eve.  The V. Sattui Winery makes a lot of spectacular vino, and this Port is no exception.  Having been to Porto, Portugal and tasted the real stuff straight out of the barrel, I can say that V. Sattui knows what they are doing when it comes to making fortified wine.  This beverage is delightful when sipped by itself, along many different food pairings, or as a savory dessert itself.

Christmas Goose Before and After

My main contribution to dinner was this Christmas goose that we killed during our duck and goose hunting trip earlier in the month.  I brined the goose over night in some great flavors then Christmas morning I seasoned the goose inside and out with sea salt, black pepper, white pepper, brown sugar, and a couple other spices.  I also used a lemon and an orange to help add some flavor to the goose.  The juice from the fruits got squeezed out all over the goose and then I stuffed the cavity of the goose with the remaining citrus.  I covered the pan in foil and put it in the oven at about 250F for several hours until the meat became tender and started to pull from the bone.  Not bad wild game, if I may say so myself.

Kendall Jackson Cabernet in a Third Row Wine Glass

My father supplied our Christmas dinner with a selection of wines from Kendall Jackson.  Certainly not my first choice, but I'm rarely picky when you put something in front of me.  I drank the Cab until it ran out and then switched to Merlot.  Both were very drinkable, though much like a macro-brewed beer, it was nothing to rave about.

Uncle Rush Slicing the Prime Rib

Uncle Rush kindly cooked an entire ribeye for the dinner and sliced it at the house.  The medium-rare beef had a magnificent marbled consistency and a tender taste that was every bit as mouth-watering as it was beautiful to look at.

Christmas Plate... We're So Classy that We Used Paper!

Yes, the Ducote family is clearly a protein and starch group!  I'm glad I also cooked up a little asparagus to add the slightest amount of green to an otherwise plate of pink and tan hues.  In addition to the previously mentioned goose and prime rib, Travis also cooked up an entire smoked ham for us to enjoy.  We were also graced with Dana's mac and cheese, some sweet potatoes, and several other items that are buried under the mountain of meat.  But like any of our family's holiday meals, it would not be complete without Granny's cornbread dressing!

Granny's Famous Pecan Cake

If there is one thing that Granny does better than cornbread dressing (okay, two things because I'd put her pecan rolls up there too), it is her famous pecan cake.  This traditional, moist, yellow cake is layered with a homemade pecan icing that brings me back to my childhood.  Every bite is a perfect combination of cake and nutty-sweet flavor that I find myself craving between holidays and birthdays.

I certainly ate and drank well over Christmas thanks to my family and friends.  Feliz Navidad!

Camelot Club Wine Tasting and Another Trip to Bonefish

Wine tastings spread joy to people such as myself like Disney World spreads joy to children and most high school to college-aged females, so I'm really glad I recently got take part in one (a wine tasting, not a Disney World) at the Camelot Club in downtown Baton Rouge.  The Camelot Club sits perched on the top of the south Chase Tower and is one of the more exclusive settings in the city with a picturesque sight of the State Capitol to the north and a bird's eye view the Mighty Mississippi peacefully rumbling below.  Eusebio and I previously met Kris Kimball, the Membership Director of the Camelot Club, at the Baton Rouge Culinary Classic when we sat at the same table as her during our gluttonous feast.  At the Assemblage Wine Tasting, Kris and the Camelot Club and Purveyor of Fine Wines invited guests to sample vino that mostly came from smaller distributors and wine makers on the West Coast of the United States. 

Wines Set Up for Tasting

Eusebio and I walked around the event, mingling with wine makers and winery representatives while tasting exquisite vintages that are hard to come by in South Louisiana.  Some of the vineyards and varietals that I enjoyed the most were: Andrew Geoffrey's Diamond Mountain 2005 Cabernet Sauvignon, Cancilla Cellars' 2007 Pinot Noir, Miner Family Vineyards' 2005 Oakville Cabernet Sauvignon, Justin Winery's Paso Robles 2006 Savant (Syrah/Cabernet blend), the 2005 Star Lane Cabernet Sauvignon Astral from the Dierberg Family of Wines in Santa Maria, the 2007 Epiphany Gypsy, Morgan Winery's 2006 Double L Pinot Noir and 2006 Tierra Mar Syrah, and my gold medal winner, Boudreaux Cellars' 2005 Reserve Cabernet Sauvignon from Washington State.

Chocolate Fondue Fountain with Fruit, Cheese, Cookies, and Brownies for "Dipping"

The food at the Camelot Club attempted to equal the quality of the wine, though it had a lot to live up to.  Apparently they got the memo that it always helps when there is a chocolate fondue fountain!  One twirl under the flowing rich milk chocolate coated the fruits, cheeses, and cookies that were there for dipping pleasure.  Yum!  More events should have these!

Plate of Hors D'oeuvres

The chocolate fountain wasn't the only thing worth snacking on in between wine tastings.  There were also mini duck egg rolls with Thai chili sauce, crawfish and cheddar croquettes with dilled sour cream, and other special finger-food treats.  I ate enough to keep something in my stomach while we continued to sample and taste the delicious wines that formed a border around the room.

Another Table Full of Delicious Wine

As I mentioned before, my favorite wine of the evening came from the Pacific Northwest state of Washington.  Rob Newsom, the owner and winemaker from Boudreaux Cellars, spoke passionately about his wine while I sampled the 2005 Cabernet Sauvignon, the 2006 Chardonnay, and my personal favorite of the evening, the 2005 Reserve Cab.  Rob is a Louisiana native who now makes outstanding wine in the "middle of nowhere," Washington.  I could try to explain Rob, his wine, and his passion, but it might be better to just let you see for yourself in this video clip:

Rob's wines upheld the standards that have been set by multiple publications which have raved about his vino over the past several years.  I especially love that Rob is still a new, small batch wine maker who puts love and shows his skill for the craft in every barrel and bottle that he produces.  I'm going to make sure I visit his winery when I go to Seattle this summer (although it is a several hour drive through the Cascade Mountains from Seattle). 

After an evening of drinking wine the time had come to eat a real meal.  Since Eusebio and I had been drinking together, a logical choice was to revisit and old favorite, Bonefish Grill.  While it is a corporate restaurant, you can't beat the price when dining with Eusebio.  It's one of the perks of being best friends with the Sous Chef from Fleming's! 

Bang Bang Shrimp

We began our meal with an order of  Bang Bang Shrimp.  These tasty crustaceans are fried and then tossed in a creamy, spicy sauce and are best eaten with the provided chopsticks.  While not my favorite shrimp in town, these are a standby that have never disappointed.

Mussels Josephine

The Mussels Josephine features Prince Edward Island mussels sautéed with tomatoes, garlic, basil, and lemon wine sauce.  This is one of my favorite apps on Bonefish's menu.  I wish mussels were more available around Baton Rouge because they are an underrated seafood option around here.  I guess since they don't really come of out the gulf they aren't very popular, but they sure are good!

Lazy Magnolia Jefferson Stout

Naturally the wine buzz started to wear off after some appetizers.  In order to fix that travesty, I ordered a Jefferson Stout from Lazy Magnolia.  This Sweet Potato Cream Stout beer is dark and smooth in nature with hints of chocolate, coffee, and caramel.  Its creamy head and dark body is sweeter than most stouts which is due to the sweet potatoes and lactose (milk sugar) that are used in the brewing process. 

Sea Bass Filet topped with Shrimp Scampi

To cap off my evening I ordered a grilled sea bass filet topped with Bonefish's supurb shrimp scampi.  The fish melted in my mouth with its firm, yet buttery texture and the shrimp were a great compliment.  As always, the asparagus is a favorite of mine.  This evening ended on a high note just like how it started.  I drank some fantastic wine, met some interesting people, saw some old friends, and finished everything off with a nice meal.  Who says you can't have at all... if only for a night!?

How do you say, ah yes, Turkey Day

Turkey Day 2009 proved to once again to be a day filled with family, friends, food, and fun.  Eric and Dana, my brother and sister, went to my cousin Philip and his wife Lisa's house for Thanksgiving dinner.  The family generational gap made its presence as Granny made it to dinner with a lot of her grand children but none of her kids (our parents) were present.  They all seemed to be out of town and feasting somewhere else in the country.   Oh well, more bites and boozes for me!

Cousin Travis attended the Thanksgiving dinner with his lady friend, Lauren.  He prepared a fantastic pumpkin and pecan bread which we devoured like we hadn't eaten breakfast.  Oh yeah, I didn't eat breakfast.  I was saving room for dinner!!

Travis's Pumpkin and Pecan Bread

Travis also came to the gathering with some home-vinted vino.  He brought a bottle of Pinot Noir made from a home-fermented Pinot concentrate.  The wine was surprisingly good!  I expected it to be pretty good because I have never really known Travis to make anything bad, but this wine actually had some character to it.  It was a refreshing red wine that was fairly light on the palate and I'd say a little less complex and fruity than a typical Pinot, but still extremely drinkable, delightful, and cheap!

Home-Vinted Pinot Noir

Thanksgiving is not just an occasion for wine though.  It is also a holiday that calls for really good beer.  I started my pre-dinner beer drinking with a homebrewed porter.  This porter, which was crafted by Phil, Travis, and Eric, I believe, came out strong, rich, and spicy.  I could taste the dark-malted brew on my lips and tongue while the liquid went down my throat and into my extremely satisfied belly.

Homebrewed Porter and Stone Brewery's IPA in Frosty Third Row Mugs

Stone's IPA is a terrific, hoppy bear that went down so well after Thanksgiving dinner.  It is a beer drinker's beer for sure, and those that don't like robust hops need not give it a taste.  I, however, love strong hoppy flavors and found the Stone IPA to be a great beer for a holiday dinner.  Now, on to the meal!

Thanksgiving Dinner Plate at Phil and Lisa's House

Thanksgiving dinner was served with a marvelous spread of food that covered the entire kitchen at Phil and Lisa's house.  Granny made her signature cornbread dressing which was the only thing that I HAD to have on Thanksgiving.  There was also mashed potatoes and gravy, Dana's green bean casserole, asparagus, sweet potatoes, and, of course, turkey and cranberry sauce.  Philip smoked the turkey this year and it came out very nicely.  The bird was flavorful, moist, and tender with a smoky flavor that made the turkey extra special.  I can't say that I'd mind eating food like that all the time! 

For dessert Travis and Lauren brought over an assortment of pumpkin and apple pies.  I had a slice of each, adding a hefty scoop of Blue Bell Homemade Vanilla to the apple pie.  Man, that was a treat!  I wanted to eat it so badly that I apparently forgot to take a picture!  After hours of chatting, playing some UNO with the kids, and talking about beer and wine, it was time to leave Phil and Lisa's home.  No worries though!  The next stop happened to be Sara's house for more dessert!

Cranberry-White Chocolate-Ginger Cheesecake

I had the pleasure of swinging by Sara's house with Eric and Dana to meet Sara, Lauren, Lizzie, and Mitch for some hanging out and extra dessert.  Lizzie is a pastry chef in Minnesota and whipped up this cranberry-white chocolate-ginger cheesecake for us!  Have I said how much I love cheesecake?  This dessert knocked my socks off!  What a great way to use cranberries during the holidays!  Everything about this cheesecake made me happy, and now writing about it I want more!  If there is one thing I need to learn how to make, it is cheesecake!