Archive for poboy

Welcome to New Orleans, Monsieur

Posted in Eat, Photos, Words with tags , , on 4 February, 2010 by la fille

I know my posts have been sporadic since my return to Planet Blog, but I’ve kinda become a stereotypical bachelor. I’m hesitant to say stereotypical bachelorette, ’cause that just brings up a whole other slew of connotations altogether, and I do not, in fact spend my evenings at Chili’s getting sloshed on cosmosĀ  sipped from penis-shaped straws while wearing a white veil. I do, however, spend a lot of evenings concocting meals from whatever ingredients are in the fridge, to varying degrees of success. I also don’t eat out a whole lot. Thus, not a great amount of blog fodder.

This weekend, however, was an extreme departure, as Monsieur D, my BFF in the world, flew in for a quick visit. Since this was the first time he’s been to NOLA since I moved here, there was a LOT to cram into 72 hours, including a whole lotta great food.

Most food decisions were left to me, but he did specifically request Parkway, somewhere with a great cocktail selection, and something upscale but Louisiana-y. So this weekend we enjoyed Parkway, Cochon, One Restaurant, Avenue Pub, Creole Creamery, and Fuel. And maybe something else…it’s still a bit of a blur.

As soon as I picked the monsieur up from the airport, we headed over to Parkway and gorged ourselves on a large surf ‘n’ turf po-boy, some sweet potato fries, and a couple of Abita Ambers.

Welcome to New Orleans, indeed.

(photo by lafille)

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Friday Night Food- Hitting the Ground Running

Posted in Cocktails, Eat, Entrees, Imbibe, Restaurants, Sweets, Words with tags , , , , on 12 April, 2009 by la fille

I picked up mon pere (henceforth to be known as Cap’n Will, as per his request) from the airport early Friday evening and met Brother O’Mara back home for a cocktail before dinner. The Cap’n put down his bags while we opened a bottle of Spanish white wine and chilled out for a few minutes. Soon enough though, the call of the city became too much for our bellies to ignore and we headed over to the first place on Papa’s food to-do list, the Parkway Tavern.

I’ve extolled upon Parkway’s virtues before, so I’ll cut right to the chase. As always, the po’boys were terrific. Cap’n Will had the Surf’n’Turf–roast beef and fried shrimp on the same sandwich— Brother O’Mara had hot ham and cheese, and I had the barbecued beef, all dressed. Papa was super-pleased, and Yours Truly may have found her new favorite sandwich. Their barbecue sauce is fantastic: thick and sweet and a little spicy and oh-so-messy–just the way it should be.

In a modern day Good Friday miracle, my clothing managed to remain unsoiled by barbecue and we headed over to visit our friends at the New Orleans Creative Glass Institute to watch some rock and roll glassblowing for a few minutes. They have free demos semi-regularly, and I strongly urge y’all to drop by some Friday night and take a look. They are doing some truly beautiful work over there.

After digesting our sammiches a little bit, we walked over to Angelo Brocato, the Italian pastry and gelato shop on North Carrollton.

brocato3

This is a perennial favorite for Brother O’Mara and I, and all visitors are required to partake in its confectionary joys. Usually Brother O’Mara gets a pastry while I go for gelato, but we were all three feeling the ice cream that evening: Stracciatella (Italian chocolate chip), mint chocolate chip, and Sicilian pistachio, to be precise. All three were terrific, but I specifically loved the pistachio–it was much less sweet than any other pistachio ice cream or gelato I’ve had, even the pistachio-almond they serve alongside it at Brocato. Sometimes sweet things can be too much for me, so it’s always exciting to find a dessert that combines sweet with savory, salty, spicy, or sour. Sicilian pistachio definitely brings a little salty to the table.

Feeling not-quite-uncomfortably stuffed, we headed home for a nightcap. The menfolk had fun comparing Herbsaint with Ojen and making cocktails thereof, whilst I enjoyed a Dark and Stormy with Regatta Ginger Beer and Gosling’s Black Seal Rum.

Cap’n Will was immensely pleased with the gastronomic delights of the evening, and we made it an early night in order to prepare both mentally and physically for the epicurean olympics in store for us on Saturday.

Nom.

In Praise of the Po’Boy

Posted in Eat, Restaurants, Reviews, Words with tags , , on 30 March, 2009 by la fille

Since moving here, I’ve been inducted into the Cult of the Po’Boy. I love those delicious, ubiquitous sammiches so much, both at home and when I go out to eat, and find myself partaking at least once a week, if not more. I just made one for lunch, actually, thus inspiring me to begin this post.

The beauty of the po’boy lies in its simplicity. It’s pretty hard to screw up a recipe that consists of bread, protein of some kind, lettuce, tomato, and mayonnaise (or just bread and the meat if you don’t like it “dressed”). This is not to say that you can’t screw up a po’boy, but you’ll probably be all right as long as you follow a few simple rules. As with any recipe that consists of only a handful of ingredients, you must use the best. No skimping and using “lite” mayo, or not-quite-ripe tomatoes, oh no. The bread should be a freshly-baked French loaf, crusty on the outside and soft in the middle (Leidenheimer brand, if you’re a purist, and I am in this case), and your lettuce must be shredded or chopped up into little pieces.

vicnnatly

As for the main attraction, it can be pretty much anything from fried seafood to barbecue to roast beef to fried green tomatoes. When I first moved here, I automatically thought, “fried shrimp or crawfish”, but now I’m an equal-opportunity diner and have a particular soft spot for the po’boys of the hot sausage variety. Nothing beats that bit of extra spiciness.

I screwed up a po’boy one time, and it was because I tried to get too fancy with it. I fried up some green tomatoes to go on the sandwich, which was tasty, but for some reasonĀ  decided it would be better if I made a cajun remoulade with which to replace the mayonnaise. I will not be doing that again.

Leidenheimer bread. Blue Plate mayonnaise. Lettuce. Tomato. Meat.

Simple, cheap, delicious, and filling, which is what every sandwich should be.

It goes without saying that New Orleans has her fair share of terrific po’boy restaurants. There’s Liuzza’s by the Track, Liuzza’s on Bienville, Mandina’s, Domilise’s, Casamento’s…you get the picture. Everyone has his or her favorite, and I’ll gladly admit that Brother O’Mara and I are Parkway junkies all the way.

The Parkway Bakery and Tavern is on the corner of Hagan and Toulouse at Bayou St. John. Not only is the food mouthwatering, the atmosphere is supremely pleasant. There’s nothing I like more than riding my bike down by the Bayou and enjoying a meal on the patio while the sun sets. It’s totally no-frills– order and pick up at the counter, serve yourself at the soda fountain, eat off paper plates. Outside, there’s a covered section with ceiling fans and an open concrete area where folding tables are put up as needed. All this combines to make me feel like I’m at an outdoor party hosted by a friend rather than a restaurant. You can’t quite see the bayou from the Parkway, but just knowing it’s nearby is good enough.

Oh, the food. Right. There’s that, too. Here’s an out-of-date menu, but you get the idea:

parkwaymenu1menu2The menu’s been expanded since this one was printed to include BBQ, alligator, hot dog, and sundry other po’boy delights. I’m itching to go by on a Monday to scarf down a fried chicken po’boy, but the stars have not yet aligned to get me there.

Brother O’Mara also digs that they have Barq’s in a bottle, meaning you can eat local at the Parkway from tip to toe: Leidenheimer’s bread, Zapp’s chips, Hubig pies, and Barq’s root beer. Works for me.

3371944138_be0b4e80aeYum.

(photo by Brother O’Mara)