There are a zillion second-tier places I've not
had the opportunity to sample in New Orleans but
would like to - the Gumbo Shop, Evangeline's, Coop's,
and of course Superior Seafood. If I ever find myself
in that city with echo people, I'd be tempted by
Dooky Chase's as well.

Dooky Chase's did look tempting. We tend to go to places that are a
moderate to short walk from where we are staying. For DC, we'd probably
take a cab.

As it's only a couple miles from the hotels, it
wouldn't cost too much. Getting one afterward
might be a little bit of a challenge. Perhaps
best to go at lunch or with me.

I have to nix The Gumbo Shop for you, and for us anytime in the future.
It used to be one of our must visit stops. But the last time we were
there on our own, it had really gone downhill. I had a combo platter of
red beans, jambolaya, and crawfish etoufee. I'd had that same combo
there multiple times on previous trips. This time the crawfish etoufee tasted like a poor rendition of shrimp creole using tomato sause with
almost no seasoning. The jambolaya was more like our fried rice (but
not even as good as that) than the spicy dish from previous occasions.
As to the red beans and rice -- I've had better as a side dish at a
Tex-Mex restaurant.

Too bad. On an early visit to the Quarter,
maybe in the '90s, I had terrible red beans
and rice at a couple places. One was Mother's,
which was just horrible. I forget the other.
I've had two kinds of red beans in New Orleans -
good (with pork) or terrible (generally without
or with not enough pork). That was why I was
hesitant to get the vegan ones at Willie Mae's,
but it turned out they were quite decent.

This recipe does not specify which sort of mushrooms to use. We have graduated from using the typical white button mushrooms to using the
baby portabella mushrooms. Essentially the same price and they have
more flavor. Maybe someday we will go up another notch:-}}

To what? Firm button mushrooms, brown or white,
are ideal for this recipe.

They are small brown versions of portobella mushrooms.

So what's to go up a notch from that?
Criminal mushrooms are pretty ideal -
anything fancier is likely to be of an
inappropriate shape or texture or (with
morels, which would be ideal) very expensive.

Title: FRENCH PATE
: Add the duck breasts and fat strips, then cover with the
remaining forcemeat.

I'd call that a terrine de campagne or something
even else rather than a pate.

---------- Recipe via Meal-Master (tm) v7.04

Title: Scallop and green bean terrine
Categories: Shellfish, First cours, French
Servings: 6

10 oz Sea scallops, rinsed -to 1/4-inch pieces
1 tb Egg white, lightly beaten 2 tb Unsalted butter,
softened
1 ts Salt 1 3/4 c Creme fraiche
1/4 ts White pepper or to taste 1/3 c Parmesan cheese, grated
1/8 ts Nutmeg 3/4 c Tomato coulis (see
recipe)
1/2 lb Green beans, trimmed & cut i

In a food processor with a metal blade, puree the scallops with the egg
white, salt, white pepper, and nutmeg. Transfer the puree to a metal
bowl
and chill, covered, for 1 hour. In a saucepan, blanch the green beans in
boiling salted water to cover, for 6 minutes. Drain. Toss the beans with
1
Tbsp butter, season them with salt and white pepper to taste and reserve.
Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of
creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse
is fluffy. Fold in the green beans and spoon the mousse into a buttered
1-qt. terrine. Place terrine in a baking pan and add enough hot water to
reach 2/3 the way up the side of the terrine. Bake, covered with a
buttered
sheet of wax paper and the lid or a double layer of foil, in a preheated
375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,
and let cool for at least 30 minutes. Cut into 6 slices and arrange
slices
in a buttered gratin dish just large enought to hold them in one layer.
Spread some of the remaining butter lightly over each slice and sprinkle
with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or
until they are hot and puffed slightly. In a saucepan, combine the tomato
coulis and the remaining creme fraiche. Heat the sauce over moderate
heat,
stirring, until it is heated through. Serve alongside the terrine in a
boat/ a 1978 Gourmet Mag. favorite

-----
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On 01-10-19 09:21, Michael Loo <=-
spoke to Dale Shipp about 800 New Orleans <=-

and of course Superior Seafood. If I ever find myself
in that city with echo people, I'd be tempted by
Dooky Chase's as well.

Dooky Chase's did look tempting. We tend to go to places that are a moderate to short walk from where we are staying. For DC, we'd probably take a cab.

As it's only a couple miles from the hotels, it
wouldn't cost too much. Getting one afterward
might be a little bit of a challenge. Perhaps
best to go at lunch or with me.

That sounds like a plan -- we'll let you know when we plan our next trip
down there. If it is on our own, we will most likely stay at Place
d'armes -- where you and Lilli joined us once before.

I have to nix The Gumbo Shop for you, and for us anytime in the future.

Too bad. On an early visit to the Quarter,
maybe in the '90s, I had terrible red beans
and rice at a couple places. One was Mother's,
which was just horrible. I forget the other.

On our very first trip to NO, we stayed at a Doubletree which was just
off the quarter and not far from Mothers. I don't recall when that was
but either late 80's or early 90's. We did go there and enjoyed what we
had. Next trip, probably five years later, we went there and it was not
as good -- as some of the trip write ups had suggested.

I've had two kinds of red beans in New Orleans -
good (with pork) or terrible (generally without
or with not enough pork). That was why I was
hesitant to get the vegan ones at Willie Mae's,
but it turned out they were quite decent.

We worked for years to get a red beans recipe that we liked enough to
repeat (no pun intended). I think we finally found one which is
patterned off of the NO School of Cooking. It contains a small amount
of Cajun Crab Boil. Pretty sure we also put a ham bone into the mix.

Title: FRENCH PATE
: Add the duck breasts and fat strips, then cover with the
remaining forcemeat.

I'd call that a terrine de campagne or something
even else rather than a pate.

Understood.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: New Orleans School of Cooking Red Beans and Rice (new)
Categories: Testing, Easy, Cajun
Yield: 3 Servings

1 c Onion, chopped
1/2 c Celery, chopped
2 tb Oil
1 1/2 tb Garlic, pressed
1/2 ts Zatarains Liquid Crab Boil
1/2 lb Red kidney beans (dried)
4 c Chicken stock
1/2 lb Smoked sausage or Ham, diced
1 ea Bay leaf
1/4 c Parsley (optional)

MMMMM-----------------------NEXT TIME ADD----------------------------
1/4 ts Red pepper flakes

SCHOOL DIRECTIONS
Soak beans in water - either overnight or bring beans and water to a
boil, boil 2 minutes, take off burner, cover, let sit for one hour.

This time I soaked beans in water over night and then drained.

Using 4 quart stock pot saute onions, celery, smoke sausage or ham for
about 10 minutes.

Add beans and broth.

Bring to boil, add garlic, bay leaves and Zatarains Crab Boil Liquid.
Add Red Pepper Flakes.

Reduce heat and simmer on low for approx 3 hours OR until beans are
creamy.

I Cooked this batch 1 hour covered and 2 hours uncovered stirring
occasionally to prevent any sticking to bottom of pan. Add more stock
if necessary so pot does not become dry.

Beans became soft and broth became creamy. No thicking was necessary
or no smashing of some of the beans was needed this time.

Served over Rice

Much better results this time.

Tested 8/28/08

MMMMM



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