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.
That was a cute place. I'd likely stay at one of the
Hiltons (if with someone who requires breakfast) or
at Bienville House, which I found endlessly amusing.
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
Despite being a Hilton person, I've never stayed
at that Doubletree.
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.
The perils of success. You know and I know what a
debris sandwich is supposed to be like, but the
management apparently counts on the fact that the
tourists do not. The RBR wasn't worth enduring
the line or the debris.
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.
That crab boil stuff is strange. You might as
well use Old Bay mixed with battery acid.
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.
Pate and paste have the same etymology. You
don't want chunks of meat in your paste (or
grains of wheat in your pasta).
Title: New Orleans School of Cooking Red Beans and Rice (new)
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)
Looks pretty good, but Zatarain's liquid crab
boil by itself is an acrid, weird-tasting mess.
I'm glad that it can be put to good use.
Here's a simple, slightly underseasoned one,
but the large amount of meat helps it a lot.
---------- Recipe via Meal-Master (tm) v8.00
Title: Red Beans and Rice, Family Recipe, New Orleans
Categories: Main dish, Vegetables
Yield: 8 servings
1 lb Red kidney beans 1/2 lb Ham, cubed
2 lb Hot smoked sausage, chunks 10 c Water
2 ea Large onions, chopped 4 tb Cooking oil
1 x Garlic powder, to taste 1 ea Salt, to taste
1 ea Pepper, to taste
Rinse and sort beans. Cover with water in large pot and cook over low
fire, covered, for one hour. Brown onions, ham, and sausage in oil and
add
to beans. Continue cooking beans mixture for two hours on low to medium
heat, partially covered, stirring often. Add garlic powder, salt, and
pepper, cook for another hour, or until beans are tender. Add water as
necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans
through a strainer and stir into beams mixture. Tasso or andouille may be
substituted for the ham. Serve over hot, fluffy, long-grained rice with
warm french bread.
source snipped by previous collector
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