Monthly Archives: April 2011

When is cooking not cooking?

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Curing and preserving of meat and fish go way back in history. Every culture has some form of it. What once was a means of maintaining a food source has over time been elevated to the pinnacle of craftsmanship. Its also a lot of fun.

We’ve been lucky enough to find some space to take a stab at it. There’s salamis and pancettas. Cured pork jowel that our pastry lady got for us when she slaughtered her pigs recently.We have a particular style of ham called Culatello that takes about a year to be properly tasty And with time and experimention, many more to come.

Lots of interesting variations and flavors to consider. Trial and error. Patience is the top virtue with this stuff also. Hopefully some time soon you’ll be able to join us for some paper thin slices of salt of the earth cooking that was never really cooked at all.

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I love this time of year

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Beautiful weather the scent of jasmine and honeysuckle in the air warm nights and and on every block it seems the smell of a crawfish boil is wafting from at least one yard. Well hey I got a boil pot a sack of crawfish and lots of beer. I’m gonna do it. So check it out for the next few weeks I am boiling crawfish on the patio at dinner.
Potatoes and Andouille are always a nice addition to the pot.
Reminds me of when I first moved to new Orleans in the 1980’s standing around a newspaper covered table in someone’s backyard drinking longneck beers in a T-shirt and shorts listening to the Neville brothers or the Rads making new friends talking about this and that wondering who’s playing at tips that night getting a plan together for late night mind candy adventures.
That’s the kinda stuff that can make someone wanna stay around here for a good long time.

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pre meal

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Friday at 5:15 we do our menu changes for the week with the staff. So here’s what we got this week for additions.
Green beans with smoked butter and onions. The smoking brings out the sweetness in the onions and richness of the butter and goes really well with fresh green beans.
Stewed okra with last years crop of Creole tomatoes that we opened a few jars of. Stew the okra long time to get rid of the slime. Old trick.
Buttered kale. Dinosaur and red decorator kale that we char lightly to add a rich flavor and cut the bitterness.  Finished with pickled brown mustard seeds.
Tony’s lettuces that he brought us this week with slow roast tomatoes and grilled green onions. These lettuces are called things like drunken curly head bibb and spotty frizzy head. Sounds funny but taste fabulous. Finished with Andou
ille vinaigrette.

So that’s what we got new and that’s added to that menu over there < —
All weekend its gonna be low 80s and beautiful.

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