walk through the French Quarter, it was time to duck into a cool air-conditioned niche for a bite, and definitely a drink. For our first meal in New Orleans, Michael and I decided that a few of the lunch menu items at good ol' Emeril's New Orleans sounded too good to pass up. Just a short jog up Tchoupitoulas St. from the Quarter, Emeril Lagasse's first restaurant (opened in 1990) and a flagship for the downtown warehouse district scene is clearly a NOLA institution.
Abita Root Beer Braised “Fresh Bacon” Salad appealed to both of us, with Red Cabbage Slaw, Crisp Yucca, Radish, Shaved Jalapeno, Goat Cheese, Pork Cracklings and Citrus Vinaigrette. The salad unfortunately suffered from superfluous flavors, trifling cubes of yucca and aimless jalapeno, the smoky delicious pork cracklings dwarfing the mild flavor of the bacon.
I left Emeril's smiling and sated, ready to walk and sweat off some calories in anticipation of my next meal...
800 Tchoupitoulas St. New Orleans, LA 504.528.9393
Thursday, August 19, 2010
Wednesday, June 10, 2009
En Vitesse: Scratch BLT Competition!
Michael Ruhlman's blog is like.. serious food bloggin', people.
Food world celebrity, cookbook writer and instructional guru, Ruhlman's accomplishments are vast.. And one of his most recent posts on making home-cured pancetta spawned an exciting new contest open to anyone who purely loves to cook: the first BLT From Scratch Summertime Challenge!
Entries will be judged in three categories: best photograph, best overall preparation, and best interpretation of a classic.Time to plant some tomatoes and brainstorm! Enter with me!
The last category requires explanation. An interpretation means playing off the original. To make an overly simplistic example, a BLT salad, lettuce and tomato with a mayo dressing, lardons and croutons made from homemade bread; an Alinea-inspired version might be lettuce ice cream served on a crouton, topped with deep-fried mayo and a caramel bacon sauce, garnished with powdered tomato. The interpretation must include one of each of the main ingredients: homegrown tomato and lettuce, a home-cured meat, some form of mayonnaise or emulsified sauce, and some form of yeast-leavened baked good.
Vegetarian, vegan, and gluten-free interpretations are welcome! If there are enough, they may warrant their own category.
Submissions will be accepted through Friday, August 28th. Send pix and any notes or recipes to firstname.lastname@example.org. (DO NOT send to the main "contact" email address or it may get lost!) Winners will be announced on Labor Day Weekend. Books of mine will serve as token prizes; internet fame and glory will be byproducts of the real prize. An awesome sandwich you really made yourself.
Thanks for the tip Joanna!
Pancetta photo by Donna T. Ruhlman via http://blog.ruhlman.com
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