Zesting into Sunshine A Fruit Salad Actually Worth Making

by Hannah Wilson, intern

In a conscious effort to put some more freshness in our diets, I figured why not try a zesty fruit salad. Fruit salad is the perfect for the warmer weather, whether it’s for a weekday lunch or a weekend brunch. We tried this Jamie Deen recipe for Tropical Fruit Salad with honey and lime and thought we’d share this recipe! While I’m not the best in the kitchen, I gave it a go!

It’s a fairly easy recipe that will be sure to leave your taste buds satisfied! What you’ll need is:

¾ cup of sweetened coconut flakes
2 Tbs of local honey
2 Tbs of fresh mint, chiffonade
Zest and juice of one lime
2 kiwis, peeled and sliced
1 banana, peeled and sliced on a bias
1 small bunch of red grapes
1 mango, peeled, pit removed and cubed
½ large pineapple, peeled, cored and cubed

I started by zesting the lime, this was a new concept to me, but it’s all too simple. After washing the limes and grating them delicately you take the grated peel and voila! You’ve successfully zested. You’ll want to set this aside in a bowl. After the zest has been zested, you simply juice the lime.

After adding the local honey to the lime zest and juice, it’s time to chiffonade the mint. Chiffonade, as I have learned, is a fancy word for how one can prepare herbs or leafy vegetables by cutting them into long, thin strips. Once you add the mint to the honey, lime juice and lime zest, you whisk it all together.

This is about the time I started to preheat the oven to warm the coconut flakes, they’re relatively low maintenance in this recipe, and the toasting gave it a nice little crunch!

Next, we tackle the wide variety of tropical fruits. We have your kiwis, banana, grapes, mango and pineapple. Another life lesson learned, the directions for cutting a pineapple are on the pineapple itself, pretty innovative!

Now, you’re ready to mix it all together! I added the fruit into the freshly whisked ‘dressing’ if you will and to top it off I added the toasted coconut flakes! This recipe blended a lot of flavors and they each come through nicely when the fruit salad comes together. We loved it for an afternoon snack!

Mount Gay Rum Dinner at 18 Steak

L'Auberge continues its emergence onto the culinary scene of Baton Rouge in a big way.  A little over a month ago I attended Saint Arnold Beer Dinner at the Stadium Bar and Grill, and just a week ago I got to check out a Mount Gay Rum Dinner at 18 Steak.  I've been to wine, beer, bourbon, and even tequila dinners before, but never rum!

Mount Gay Rum out of Barbados creates some stellar spirits.  This is one of those rum distilleries to look out for if you want a truly exceptional rum and not cheap crap like Bacardi or Captain.  There, I said it.  Rum can actually be quite tasty as a sipping beverage, something I found out at Tales of the Cocktail a couple years ago at a seminar titled "Six rums you'll never drink again in your life."  Those were some damn good rums.

Mount Gay has some damn good rums as well, as fortunately for me, they brought several of them along to the dinner.  Michele and I joined a table with a few members of the L'Auberge staff including Sally who helped out with some of these pictures, and Aimee Abernathy from Louisiana Cookin' Magazine.  For our first course, Chef Troy Deano presented a Flying Fish Ceviche with meyer lemon, sambal, and franklin cane sugar.  The ceviche might have been the best thing I tasted all night, and I don't mean that as a slight to everything else.  It had a sweet flavor and amazing texture while not being overly acidic. I could have eaten an entire bowl and been happy.  The Mount Gay Silver accompanied the ceviche in a rum cocktail with mint, sort of like a play on a mojito.  

Hog Head Cheese, Black-eyed Pea Salad, Coconut, Heirloom Carrot Vinaigrette

Course number two served as the salad course.  That's my kind of salad!  The visually stunning plate came highlighted with hog head cheese and black eyed peas.  The combo worked extremely well together, though overall the dish may have been just slightly on the bland side.  I really felt like a little salt could have helped bring all the flavors together.  The fried okra and coconut added a nice crunch to the dish to give it some texture contrast.  We were served a play on a Manhattan with the Mount Gay Eclipse aged rum instead of bourbon.  Stiff would be an understatement, but I still drank it, because that's what I do!

Michele and Jay

Michele and I enjoyed our rum and dinner so far, but we knew that even more deliciousness awaited us at 18 Steak.  Our next plate had Crusted Mahi with a creative long-noodle macaroni and cheese, an heirloom tomato sauce, and a leaf of fried oregano.  The macaroni noodles were intriguing though delicately plated and I could have definitely gone for more!  The panko crusted mahi fulfilled its duty.  The meaty fish still contained plenty of moisture on the inside. I would have liked a little more of the tomato gazpacho to work as a sauce.  Our excellent servers brought out the Mount Gay Black Barrel rum both straight and in a cocktail that played off the negroni.  The course overall worked quite nicely.  The fish and macaroni and tomato had a very comforting feel while still being refined, and it paired with the rum and cocktail very well.

Rum, Rum, and more Rum

Three Lil Pigs

The fourth course featured a lot of swine.  Chef Troy actually brought in a whole locally raised hog from  Chappapeela Farms, butchered it, and crafted the menu based on meat from that one pig.  On the plate we had a drunken pork sausage, a pork tenderloin cooked in beer, and piece of braised pork belly along with a roasted sweet potato.  The sausage had a delightfully rich spice profile that worked well with the Caribbean notes from the Mount Gay Extra Old rum it came paired with.  Once again we got to try the rum straight and in a Dark and Stormy inspired cocktail with ginger beer, mint, and simple syrup.  The pork tenderloin may have been the highlight of the plate.  The tenderness that Chef Deano achieved showed skill and patience.  The Three Lil Pigs proved to be a hit with everyone at the table.  If you love pork, and why wouldn't you, then this dish would have been for you!

Caribbean Nights with the Mount Gay 1703

18 Steak at L'Auberge capped the evening off with a delicious dessert and the rarest of the rums.  For the dessert, L'Auberge's Pastry Chef Arlety Estévez utilized coconut pudding, exotic fruit compote with pineapples and more, and mango sorbet.  The dessert as a whole impressed me.  Each layer of flavors complimented the next.  The mango sorbet wound up being my favorite aspect of it.  With very faint hints of chili, the sorbet stood out as unique, playful, and a great addition to the arrangement of fruity flavors.  As for the rum, there was no need to fix a cocktail with this nectar.  The 1703 rum is complex with flavors of vanilla, caramel, and some fruitiness.  The rums that go into the 1703 have been barrel aged between 15 and 30 years to create a refined rum that is meant to be sipped and enjoyed.  So I did.  Every last drop.  A great cap to a wonderful dinner.  Next time you see a dinner like this at L'Auberge, make your reservations!

Uruguay - The 2010 FIFA World Cup Bites and Boozes

Uruguay

Sandwiched between Brazil and Argentina, Uruguay is stuck in between two dominant cultures and soccer teams. However, they are able to make a name for themselves with bites and boozes that are 100% Uruguayan. While they square off in the World Cup today against the host nation, South Africa, on the soccer pitch, we'll begin our culinary and indulgent tour with the Uruguayan version of barbeque known as asado. Much like in United States barbeque, asado can be used to mean both the method of cooking and a gathering of people to enjoy the food together. I'm not sure if it can be used as verb as well. Maybe I'll find that out one day when I visit the South American country. After the asado, we'll take a look at a traditional beverage, grappamiel!

Asado, a Uruguayan version of barbeque, is as close as gets to the national dish. Uruguay's meat is rather famous, and for good reason. The conditions for raising cattle are ideal in their part of the world. History says that a Spanish explorer named Hernandarias brought around 100 head of cattle to the land that would later become Uruguay. In a matter of years they had reproduced and become a sustainable source of food for the small population. Natural land and weather conditions turned out to be ideal, as well as the lack of any kind of predators, including human populations. It is said that Uruguay's territory was populated extensively first by cattle, then by humans. Even today the country boasts that their population of cattle is greater than that of their people.

Asados are social activities. Instead of charcoal, the meat is roasted by making a fire from wood, and using the red-hot embers to cook the meat. It's a time consuming process that leaves the meat with a unique flavor and amazing tenderness. While someone is preparing the fire, everyone else gets to eat snacks, and play cards ("truco" typically). It is normal to put some parmesan and provolone cheese on the grill, and to serve hot cheese as an appetizer, along with other snacks. The meat (not limited to beef, just as in barbeque) is placed on a very large grill called a "parrilla,” which is designed to support considerable amount of beef, sausages ("chorizos"), and more. Typically, if the asado turns out to be good, the pit master (el asador), get's an applause from the feasters. Man, I need to cook and eat some of that!

But, what about a tasty beverage to wash all that asado down? In the rural parts of Uruguay a beverage known as grappamiel is consumed often on cold autumn days or during the winter to warm the body. Similar to mead, grappamiel is made from fermented fruit (usually wine leftovers) and honey. It is based on the Italian drink known as a grappa, which is not surprising given the Italian influences in Uruguay and the grapes that are grown for wine in the region. Though the honey makes the alcohol stronger than most wines, grappamiel is still smooth and easy to sip on its own.

 Make sure to check out the BR Beer Scene for his thoughts on Uruguayan Beer!

Thanks and Credits:
http://sienzuf.wordpress.com/2008/08/23/sushi-1-3-asado/
http://thingsthatfizz.blogspot.com/2009_07_01_archive.html
http://www.from-uruguay.com/2005/10/food-asado.html
http://articulo.mercadolibre.com.uy/MLU-14184212-grappa-miel-_JM
http://www.elpais.com.uy/Suple/Empresario/09/07/31/

Serbia - The 2010 FIFA World Cup Bites and Boozes

Serbia

In today's World Cup action, Serbia squared off against Ghana in a great match that saw a red card, a goal on a penalty kick, and the first win for and African country in an African-hosted World Cup.  While I'll get to the victorious Ghana later, this post will be about the classics of Serbian cuisine and beverages.  I'm really excited for this blog post because we're getting into some cultural foods and local beverages that many of my readers likely don't know by name.  Today we'll take a look at the Serbian favorites: Pecenje and Rakija!

I thought it might be most interesting to share a couple videos that I found while doing my research on Serbia.  First, let me explain that pecenje has a close bond to Louisiana cuisine and those familiar with the cochon-de-lait.  Pecenje is a slow-cooked whole animal (usually pig), but rather than cook it in a large oven or "Cajun Microwave," pecenje is traditionally cooked on a large rotisserie skewer next to an open flame.  Sounds great to me!  The is animal cleaned and liberally salted, then roasted whole.  After cooking, pecenje meat is usually cut into small square pieces, expect the head which is kept whole or halved.  Unlike whole cooked animals in other countries and cultures, Serbian pecenje is often served cold.

Enjoy the Serbian Music and a Look at Pecenje

Rakija is fruit brandy that has taken over as the unofficial drink of the Balkans.  In Serbia, most rakija is made at homes in small batches rather than commercially produced and sold in stores.  The stiff beverage can be made from any number of fruits such as plums, apples, peaches, cherries, and figs, though the most common fruit in Macedonia is grapes.  However, the national drink of Serbia is a type of rakija called slivovitz, which is made from fermented plum juice. 

Rakija could most easily be compared to American moonshine.  It is typically consumed at room temperature in a sipping glass.  The distilled fruit is strong, sweet, and delivers a delightful burning sensation on the way down.  If you don't understand what I mean by delightful, then rakija might not be the best drink for you.  Let me suggest this: rakija often makes first timers cough upon first sip.  I'd like to take that challenge.  Just to show you how much Serbians like rakija, check out the following music video from the song titled, what else, Rakija!  If that doesn't make you want a sip, I don't know what will!

Rakija!  I'll Take Two!

Make sure to check out the BR Beer Scene for some thoughts on Serbian beer! 

Credits and Thanks:

http://www.najslike.info/tag/pecenje/
http://shealile.wordpress.com/page/2/
http://en.wikipedia.org/wiki/Roasted_piglet

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! 

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!?