Dinner Dominicana at Red Stick Spice Company

by Jay Ducote
all photos by Jordan Hefler


The Dominican Republic is a special place to me. I've been able to travel there four times now, including twice in 2017. I've seen, or at least traveled through, the majority of the country, and I've fallen in love with the people, the food and the culture. I could go back there time and time again.

On my first trip in 2013, I had one of the most memorable meals of my life. Upon my returns to the country, those expectations have only been matched... other than in Punta Cana, where all-inclusive resort food does not live up to any sort of authenticity standards.

Presidente, the ubiquitous beer of the Dominican Republic

Last year I launched Jay D's Single Origin Coffee, a project that sources coffee beans directly from Dominican coffee farmers then roasts the green coffee with Baton Rouge's Cafeciteaux Coffee Roasters. I spoke about how it all came together at TEDxLSU.

After a trip to the coffee farms in May and then another culinary media trip  in August to Santo Domingo and Puerto Plata, I felt like it would be a great time to bring some of my Dominican bite and booze experiences back to Baton Rouge.

We've been organizing a series of dinners at Red Stick Spice Company on Jefferson Highway, so putting together a Dinner Dominicana at Red Stick just made sense!

Goat empanadas with coconut habanero hot sauce

We started the meal with an appetizer while guests were able to walk around the store and browse the selection of spices, oils, vinegar, teas and local products. Our goat empanadas were formed into yucca flour dough and fried to crispy. They were served with a coconut habanero hot sauce. This dish reminded me of empanadas available from street vendors in Santo Domingo.

Anne Milneck from Red Stick Spice speaks to the crowd at Dinner Domicana

As the group of hungry diners took their seats on the classroom side of Red Stick Spice, Anne Milneck, the store's owner, welcomed everyone. She gave them each packet of Adobo seasoning, commonly used in Latin American cooking, as party favors to take home. I also greeted the guests before the second course arrived, a Dominican beef and root vegetable stew called sancocho. 

Our second course was paired with a Santo Libre made with Brugal Extra Viejo Dominican Rum and Sprite

Back when Blair and I were in the Dominican Republic we brought back a couple bottles of Brugal Extra Viejo, one of my favorite Dominican rums, so that we could use it for a dinner like this. We used the tasty sugarcane elixir in a batch of Santo Libres, a simple beverage of rum and lemon-lime soda. Used to rum and Coke? Next time try Sprite or 7up!

Jay Ducote serving up the Sancocho at Red Stick Spice Company

The Sancocho is a thick and hearty stew of beef and root vegetables like sweet potato and yucca. It could be equated to the Dominican (and Puerto Rican) version of gumbo, and sometimes even served with rice, but it uses the starches from the root vegetables instead of a roux as the thickener. I had an absolutely fantastic sancocho from Chef Martin Omar at Hodelpa Nicolas de Ovando in Santo Domingo. All I could do was try to do that stew justice.

Pollo Guisado, Rice, Beans, Avocado, Fried Plantains

The main course of the evening was my play at the most quintessential dish in all of the Dominican Republic: pollo guisado. This is also the dish in my previously aforementioned memorable meal post. Chicken, which can be found free-ranging all over the country, is stewed in a bath of tomato and garlic then served with rice, beans and fried plantains. It is a nurturing, comfort, home-cooked kind of a meal that has slight variations anywhere and everywhere you eat it. No two cooks make it the same, and you can have great versions and some very mediocre versions, but all in all, it's the lifeblood of the nation. 

Coconut Cake with Jay D's Single Origin Coffee

For dessert, we took a trip to the more tropical side of Caribbean cuisine. Our Gov't Taco Majority Whip, Therese Schneider, took the lead on making a rum-infused coconut cake that we served with a cup of Jay D's Single Origin Coffee. I wanted the opportunity to talk about my coffee and the people in the Dominican Republic who grow the beans. The coffee, as well as all of my products, can be found at jayducote.com/shop.

Now I just need to figure out when I'll be able to make a return trip to the Dominican Republic. I'm sure it won't be long!

A Day in the DR

by Blair Loup

People are always telling me how fun and cool my job is and they’re 100% correct. As a result of being a Bite and Booze employee, I’ve landed a seat on several adventures, but my trips to the Dominican Republic are always at the top of my list.

Sipping on a Santo Libre on the North Coast. Photo Credit: Dawn Garcia

Walking around with an ice-cold beer in hand past walls and doors bursting with color and music flooding the streets is an all too familiar feeling for a Louisianan in Santo Domingo. The people, culture and food of the Dominican Republic always make me feel at home…until someone asks me something in Spanish.

Jay and I posing in Santo Domingo. Photo Credit: Dawn Garcia

While the taste and ingredients are far from Louisiana dishes the cooking methods and love that goes into their food hits home. Inspired by the dishes that are classic Dominican for me, Jay and I have created an authentic, sort of “Day in the DR”, menu we’ll be cooking at Red Stick Spice Co. Oct. 23rd and 24th.

Trust me, this four-course paired dinner is one worth getting out on a Monday/Tuesday night for.

Here’s a look at some of the dishes and drinks we had all along the island that we’ll be recreating:

Goat Empanadas:

Goat Empanadas made with yucca flour.

They’re not the prettiest bite you’ve ever seen, but these flavor-packed pockets are a must-try. Stewed down with tomato and plenty of strong, fragrant oregano, the goat is stuffed into yucca flour dough.

You’d be hard-pressed to not find yucca in something you eat in the DR. The yucca flour comes out a little more flat than the dough you’d use for a Natchitoches meat pie, but holds up against the filling and coconut/habanero hot sauce I doused mine in.

This will be paired with a Passion Fruit Sangria made with Jay D’s Blanc Du Bois. I would say that passion fruit, yucca and plantains are some of the most often seen ingredients on a menu. There’s passion fruit juice everywhere you go, fresh passion fruit at breakfast every morning, passion fruit candy…you name it. It’s tangy, tart and naturally sweet all at once which will balance well with the crisp, honeysuckle vibes of the Blanc Du Bois.

Sancocho:

Sancocho with long grain rice and fresh avocado.

Everyone’s mom makes it differently, but they’re all good. This stew is as comforting as a bowl of gumbo, but with more vegetables and less fat. Sancocho combines, different roots and tubers, often times a mixture of stew meats and fresh herbs.

Jay loves Brugal Rum. 

We’ll be pairing the Sancocho with the ever popular Santo Libre. Not a far stretch from its cousin the Cuba Libre, this rum and seven cocktail will be made with Jay’s favorite Dominican rum that we brought back with us: Brugal. Like Louisiana, the DR is flush with sugar cane and is home to some delicious rum distilleries.

Pollo Guisado:

La Bandera lunch plate: Pollo Guisado, tostones, rice and beans with a little fried chicken for good measure.

Pollo Guisado is a stewed chicken dish that has an extreme depth of flavor with a strong tomato backbone. Often served with different sides, the most common way to enjoy pollo guisado is with rice and beans.

This is typically called La Bandera Dominicana. A plate made up of red beans, white rice, a meat option and usually fresh slices of avocado and tostones (fried plantains).

You can find a meal like this at any lunch counter across the island. It’s always cheap and delicious.

It’s one of my favorite things to eat while I’m there and we’ll be pairing it with my DR beverage of choice: Presidente.

Beer. Beach. @bloup3.

A post shared by Gov't Taco (@govttaco) on Aug 18, 2017 at 10:00am PDT

Finding a frosted bottle of Presidente is more common than a bottle of water and I’m not complaining. A simple, crisp lager, Presidente is bright gold and light bodied with a foamy head that dissipates after a few sips. You can buy a regular sized bottle or go for the jumbo that gets served with a few dental office cups for you to share with friends…or not.

Coconut Cake:

We’ll wrap up our Dinner Dominicana with a piece of coconut cake. Dominicans love their sweets. They always spring for dessert and coffee, and yes, even the coffee comes pre-sweetened at times.

You can sip on a fresh coconut while you walk along the beach or find it in their dough mixes and hot sauces, but why not just eat coconut cake?

We’ll be serving Jay D’s Single Origin Coffee: a very special project using beans from the Dominican Republic. You can read more about our Dominican coffee project in conjunction with Lycoming College and local Baton Rouge roastery, Cafeciteaux here.

Tickets for Dinner Dominicana at Red Stick Spice Company on October 23rd are still available now (October 24th is sold out). Book your spot and take a stay-cation to the DR with us!

Bite and Booze Around the Dome

If you're going to be in New Orleans on Monday for the BCS National Championship you'll certainly have multiple options for food and beverage.  Whether looking for a place to pre-game prior to heading into the stadium or looking for a spot to actually watch the epic LSU vs Alabama showdown, sports fans will be in a sea of college football frenzy in the Big Easy.  

Ste. Marie Cocktails

I recently got to do a little hopping around to some interesting spots in downtown New Orleans.  I checked out Ste. Marie, Capdeville, and Whiskey Blue.  I've wanted to eat at Ste. Marie for a while so I was definitely excited to start the little trek there.  The manager brought out three signature cocktails to help get us started with our evening.  Beverage one, which really speaks my language, is dubbed the Scarlett O'Hara.  It combines bourbon and gin with some soda to make a refreshing cocktail that is well balanced and flavorful.  The food at Ste. Marie certainly impressed as well.

Ste. Marie's Gnocchi

Their signature dish is a gnocchi with pancetta, butternut squash, and cauliflower.  It is, quite simply, and amazing dish.  The potato dumplings burst with flavor in the sea of delicious sauce that surrounds them.  We also tried the lobster mac and cheese featuring large chunks of lobster knuckle meat as well as gruyere, fontina, and parmesan cheeses.  Finally, we cooled things off a bit with a superb tuna tartare.  The raw tuna was flavored with coriander and topped with an avocado mousse.  Ste. Marie will have multiple TVs with the game playing on Monday and will be serving a normal dinner menu.  I'd call now to make a reservation before they run out of space!      

Ste. Marie's Lobster Mac and Cheese

Ste. Marie's Tuna Tartare

Capdeville's Speakeasy and Dietzen's Whiskey Smash

Capdeville is a bar and restaurant that is far more in my every day enjoyment zone.  The gastropub is a rock and roll whiskey bar just a block or so off of Poydras.  Their modern adaptations of some typical comfort foods can make anybody both intrigued to experiment and incredibly happy with classic flavors.  

Owner... ahem... Mayor James started us with a couple whiskey cocktails.  Actually, he started us with a little taste of a Utah whiskey that was a bourbon-rye blend.  I didn't realized they made whiskey in Utah!  Then we got a sample of the Speakeasy and the Dietzen's Whiskey Smash.  The Speakeasy is a little Bulleit Bourbon with St. Germaine, a trendy elderflower liqueur, and a splash of orange blossom water.  I enjoyed the beverage immensely!  The Dietzen's Whiskey Smash, which has a story to the name that you'll have to get from James, is a play on the classic cocktail.  It uses Rebel Reserve, orange curacao, lemon juice, and mint.  

Capdeville's Truffled Mac and Cheese

As far as food, we got a sampling of the truffle mac and cheese, red beans and rice balls, and meat pies.  The truffle mac impressed the Hell out of me because of its change from the norm.  While it was mac and cheese, it wasn't ridiculously cheesy.  While it said truffle, the truffle oil wasn't used in irresponsible excess.  The dish also had parmesan, brown sugar, sage, and peas to create a memorable dish that should be tried, for sure.  Of equal but entirely different note, the red beans and rice balls were interesting and quite delightful.  Just like a boudin ball, the mixture is balled up, battered, and deep fried for delivery in a crisp shell of deliciousness.  Paired with a green onion aioli and reduced hot sauce, these red beans and rice balls are not something to shy away from!  Capdeville is open from 11 AM to 1 AM on game day so make sure to swing by before, during, or after the big party in the dome.

Capdeville's Red Beans and Rice Balls

Finally, we also got to swing by Whiskey Blue in the W Hotel on Poydras.  They had several cocktails to taste and a batch of crawfish beignets that I couldn't resist.  We began with a black raspberry martini featuring Belvedere Black Raspberry Vodka, fresh raspberries, mint, lime, and a splash of champagne.  It wasn't quite my cocktail of choice, but he next one I could drink over and over again.  The Coconut Basil Gimlet used Ciroc Coconut Vodka, fresh lime juice, simple syrup, and fresh basil.  The refreshing mixture took me to the beach while at the same time had a wonderful balance that didn't blow me away with unnecessary sweetness.  

Whiskey Blue's Black Raspberry Martini and Coconut Basil Gimlet

When the order of crawfish beignets came out to the bar I couldn't resist diving in.  How can you go wrong combining a couple of New Orleans's favorite foods?  The beignets had crawfish and corn rolled into a great base and batter then fried to a crisp outside with a dense, moist center.  The beignets themselves did not pack much of a kick, but plenty of spice came with a dip in the Creole tartar sauce that accompanied the beignets.  Whiskey Blue opens at 5 PM on game day.  After the game, from 10 PM to 2 AM, they'll have an event with a DJ, promoter, and no cover!

Whiskey Blue's Crawfish Beignets with Creole Tartar Sauce

Finally, let me finish by saying GEAUX TIGERS!!  Happy eating and drinking!

Alabama's White Sand Beaches: Part III

After leaving Tacky Jacks, Eric and I had a few hours to kill before we needed to meet up with the group again for lunch.  Naturally, we used that opportunity to try to find a few craft beers that we can't get in Baton Rouge.  Since we were rolling around before 10 AM, finding an open liquor store proved to be a bit of a challenge, but eventually we spotted one with an open sign and walked on in.  After grabbing a couple of six packs we journeyed back to the Phoenix All-Suites West where Brett/Robinson Properties put us up for the weekend.  Thanks, guys!

The View of the Oil-Free Beach from our Room at the Phoenix All-Suites West in Gulf Shores, AL

Once we got back to the room the time had come to pry open a few cold ones.  Eric, my beer-blogging brother, selected the Tommy Knocker Imperial Nut Brown Ale and the Bell's Two Hearted Ale for us to "research".  You can check the BR Beer Scene for some reviews of the beers themselves.  I will say that I really enjoyed the Two Hearted Ale as it fairly excellently combined malt with some great hops to leave a well balanced pale ale.

Tommy Knocker Imperial Nut Brown Ale and Bell's Two Hearted Ale

After bumming around and drinking a few brews, Eric and I headed to King Neptune's Seafood Restaurant for lunch.  King Neptune's is a local joint that has good character and some entrenched history of surviving hurricanes and now an oil spill.  They are known for their quality seafood and outstanding prices, as well as the royal reds that they serve up (deep-water ruby red shrimp).

King Neptune's Seafood Restaurant in Gulf Shores

I met Al Sawyer, the owner of King Neptune's, and chatted with him for a little while about his restaurant, the food on his menu, and his love for seafood.  He gave us a couple suggestions on what to order as well, though he naturally stressed that it is all good!

Jay Ducote and Al Sawyer Inside King Neptune's Seafood Restaurant

Al sent out a round of appetizers to get things started.  We began with some coconut shrimp and assorted baked oysters.  The shrimp may have been the best coconut shrimp that I've ever eaten.  I'm usually not a fan of coconut shrimp, but these were spot on!  The shrimp get dunked into a Coco-lopez batter then covered with shredded coconut and fried before getting served with a Creole Marmalade.  They oysters were certainly edible, but again they just weren't like the Louisiana oysters that I'm used to!

Coconut Shrimp at King Neptune's Seafood Restaurant

Four Kinds of Baked Oysters at King Neptune's

As an effort to not quit drinking, Eric and I each ordered a round of beers.  I opted for the Jimmy Buffett-inspired and Anheuser Busch-produced Land Shark Lager (which, due to the Parrot Head ties, is pretty much the beer of choice down there) while Eric ordered a Yuengling.  Ah, cheap, light swill.  I'll give Land Shark this... it is refreshing!  It tastes like a mix between a Budweiser and a Corona, for whatever that is worth!

Landshark and Yuengling... Enough to Keep Us Going!

As good as the coconut shrimp were, the highlight of the appetizers and really the entire meal had to be the West Indies Crab Salad.  The dish consisted of jumbo lump crab meat and sweet Vidalia onions that were drizzled in a special vinegar-based mixture.  The crab meat tasted fresh and absolutely delicious.  It may not be the cheapest thing on the menu, but it certainly is delightful and worth every penny!

The West Indies Crab Salad at King Neptune's Seafood Restaurant

For our entrées, as if we needed more food, Eric and I ordered shrimp just about every which way we could.  I figured it would be easier to make a decision that way!  My favorites were the boiled shrimp and butterflied shrimp.

 Starting at the Top Left and Going Clockwise: Boiled, Butterflied, BBQ Skewer, and Broiled (with Scallops and Flounder)

Finally, no good meal can be truly complete without dessert.  King Neptune's delivered with quite an interesting option: a deep fried cheesecake!

Deep Fried Cheesecake

I have mixed emotions about the cheesecake.  First, it was incredible.  The crispy exterior, the warm and gooey interior, the caramel and pecan sauce... I really wanted to like it for all the right reasons.  However, I'm a huge fan of cheesecake, and for some reason, something just proved interesting and mildly disturbing about eating a slice in this fashion.  On my first bite, the inside was so warm that it changed the texture of the actual cheesecake and some of it dribbled down my chin.  Hot melted cheesecake just isn't my thing!  However, as I got into the center the texture returned to normal and from that point on it was every bit as good as I had hoped.  Basically it is a frozen wedge of cheesecake that is coated in cornflakes and then flash-fried.  Interesting, yes, but that's just all the more reason for me to suggest that everyone give it a try!

Overall I had a very positive experience at King Neptune's and I would gladly go back.  The only think I really didn't enjoy were the skewed and barbecued shrimp.  Other than that, everything tasted great!  After King Neptune's it was on to a kayaking adventure, but I'll save that for the next post!

Things To Do
Gulf Shores

Alabama's White Sand Beaches: Part II

Saturday morning came early after night one in Alabama, but Eric and I were ready to head to Tacky Jacks for breakfast to meet the rest of our blogger gang. I had heard good things about Tacky Jack's and had already been told by Lori that I was going to be ordering a Farmer's Omelet, so I prepared myself to be stuffed.

The Large Farmer's Omelet at Tacky Jacks Took Up the Entire Plate!

The omelet utilized two egg cakes (they looked like pancakes) to serve as the outer layers of this over-stuffed gargantuan breakfast.  Between the two layers of eggs there were potatoes, onions, green peppers, mushrooms, sausage, and ham, with plenty of American and cheddar cheese located inside and on top.  As if this wasn't enough food, the Farmer's Omelet also came with a choice of bread, so I opted for the biscuit which was sliced in half, coated in butter, and toasted on the flat top.

The omelet itself didn't quite live up to the overall atmosphere of Tacky Jacks.  It is a pretty neat place right on the water with multiple levels of outdoor deck seating.  I'd gladly go back for the culture... and for the Bushwackers!!

The Famous Bushwacker at Tacky Jacks

The Bushwacker is Alabama Gulf Coast's famous alcoholic beverage... so I had two or three for breakfast!  Tacky Jacks' version of the creative concoction mixes white rum, coconut rum, coffee liqueur, and a little 151 proof rum over vanilla ice cream.  This Bushwacker put its stamp on the meal and most certainly earned its spot as my favorite Bushwacker if Gulf Shores/Orange Beach!

Things To Do
Orange Beach

Rama Thai Cuisine

Sometimes, well, a lot of the time, I'm in the mood to find authentic hole-in-the-wall restaurants that make Baton Rouge such a great food town.  The Red Stick doesn't get enough credit in the culinary world due to all of the national chain signs that you see while driving down the interstate and New Orleans being only another 60 miles down the road.  However, if you hop off the freeway and hit a side street, you'll find some locally owned eateries with some exceptional flare.  One of these quaint places is Rama Thai Cuisine.  The Perkins Road Overpass area Thai restaurant is one of the forgotten gems in Baton Rouge, and it is time I give it some respect on Bite and Booze.  Eusebio and I dined at Rama a little while back, and we couldn't have left more satisfied!

Rama Thai Cuisine on the Inside and Out

It only felt natural to begin my meal with some Thai beer, so I ordered a Singha and started to get my taste buds ready for some Asian flavor.  Singha is a fairly standard lager with that Asian bite that you'll recognize from other Japanese beers like Kirin Ichiban.  It is pretty tasty, but I'd rather get to the food.

Singha Lager Beer

To wet our appetites a little more, we ordered a couple of appealing appetizers.  First up were the fried wontons.  These were nothing too special but they were fried to a nice crisp and had pretty decent flavor.  We had the shrimp chips for second app.  The chips were light and delicate with a great shrimp taste.  They came served with a delicious peanut sauce to dip the chips in.

Fried Wontons and Shrimp Chips with Peanut Sauce

The next dish to leave the kitchen and make its way in front of me was the lemongrass soup.  This fantastic soup was sweet and spicy with a citrus flavor.  It came loaded with shrimp and mushrooms, and I ate every bite.  I love a good, simple soup like this!

Lemongrass Soup

For an entree I called on the Rama Duck.  This delightful half of a duck was seasoned with Thai herbs and spices, then roasted until fork tender.  Each bite of duck put a smile on my face as the flavors filled my mouth and tickled my tongue.  The duck still tasted like duck meat should, and was only complemented by the sweet and savory Thai seasonings.  Steamed vegetables were served with the duck, and they tasted alright, but the duck certainly highlighted the plate. 

Rama Duck with Steamed Vegetables

For dessert, Eusebio and I couldn't decide between the fried apples with ice cream or the fried bananas with ice cream.  So, we did what any good person should do: we got both!  These fried-fruit desserts each came with three scoops of homemade ice cream.  Rama offered a selection of ice cream flavors, of which we ordered all of them: vanilla, coconut, and durian.  Yes, that's right, that durian! 

Durian Fruit as eaten by Andrew Zimmern in Bizarre Foods on the Travel Channel

Eusebio and I were a little nervous to try it as an ice cream flavor, but it was actually quite good.  The vanilla and coconut icecreams tasted pretty standard.  They were not very rich, but still had a smooth texture and the right amount of flavor to provide a condiment to the fried fruit and something sweet to end the meal with.  The durian icecream certainly had a unique flavor but it was nothing offensive.  I actually think I liked it more than the other two, even if it was just for originality alone.  I wouldn't hesitate to order it again next time I go to Rama, that's for sure!

Fried Apples and Banana Topped with Ice Cream, Durian Ice Cream on a Fried Banana

You can also check out the Cuisine Rouge post about Rama to see what they have to say about this little Thai Restaurant!