It has been a short while since I last spoke with the internet and now thanks to a new living arrangement, we are able to enjoy a dialogue about food...and so it goes. moved back to New Orleans about three months ago and have just now begun to get my culinary legs under me. Being away for a little while was tough, but the "yattastic" characteristics of being a native new Orleanian have slowly come back. We will start the gastronomic narration with Friday evening's meal. Attending the party where Louisiana, France, Peru, Michigan.
Provencale Buttermilk Fried Chicken with Short Street Rosemary Honey
Sage Soaked Seared Bone-In Pork Loin
Brussels Sprouts with Hock Meat
Smoked Hock Stock
Gratin of Potato with Cashew Riverbend Basil Pesto
Brussell Sprout Quick "Kimchee"
Rustic Housemade Bread
Peruvian Cookied Napoleon Dessert
The stock was clear and flavorful by the time guests arrived, thanks to a long undisturbed gentle simmer in the afternoon. Garnishing the stock where Asian Egg Noodles, biased celery, mushrooms, Brussels sprout "Kimchee". The noodles where cooked in the broth, placed in the bowls followed by the vegetables and thin slices of the saged pork. Celery leaves completed the final aesthetic appeal to the dish. Following the noodles, where the fried chicken drumsticks. The chicken was marinated in buttermilk, salt, herbs d'Provencale, onion, garlic, and thyme. Fried off in oil, then coated with fresh honey, you can never go wrong with the flavors of fatty, salty, sweet, and fried...same premise as dipping french fries in a frosty at Wendy's. Served with the chicken was a potato gratin made with herb steeped cream. Once cooked, a neighbors donation of basil was combined with cashews, olive oil, garlic, and Parmesan cheese then spread on top, leaving the final product with a textured herbacious crust. For the Brussels sprouts, we just simply browned a little butter, added the sprouts, seasoned and finished the hock meat, and deglazed with the hock stock. The dessert was a layered pastry of vanilla cookies, chocolate chunks, caramel and cream, very fine ending to a very fine meal. Keep your ears open, if you happen to like food and know how to read, I also like food and am learning to write. Bon Night!
