It has been four days since sailing the winds of small business ownership, or lease, and have felt the wind in my face. The winds velocity fluctuates between every emotion imagineable, but there is one sail, food, which pushes through all. It is the belief and passion that at the end of the day, food will make everything okay, and it has. The guests so far have been more than enthusiastic, enjoying the food and my long winded explanations of the simple food. But if I didn't, it wouldn't be me, and what's the point if you aint you. Appreciate the ear folks.
RHB Hours
11-2pm Lunch
6pm-2am Dinner
116 UNiversity Place
Reality Ain't My Bag
I am a dreamer, and so it goes. With notions of grandeur, it was perfectly plausable to pick up food and cook it for people in two hours, it is not plausable and did not happen. Today was spent kicking the tires and checking the engine of the kitchen, the stove. It was also spent cleaning, a must for any good chef. Some who know of me, might laugh, but it has progressively gotten better, like me. So the kitchen is almost in order, and the food will be bought and prepared for opening Thursday October 07, 2010. It is time, to stop thinking and just cook. My food will be value oriented well executed food. I want to see all of you on a regular basis, and feed you.
RHB Menu
Snacks $5
Andouille Rice Balls
Chicken Liver Toast
Pickled Vegetables
Deviled Eggs
Snacks $6
Andouille Stuffed Shrimp
Pecan Catfish Strips
Pork Sliders
Wedge Salad
Lunch $8
Blackened Chicken Poor-Boy
House Roast Beef Club
Cumin Scented Pork Poor-Boy
Smoke Fried Catfish Bun
The Hamburger
Dinner $10 w/ Side
Chicken Fried Chicken Poor-Boy
Le French Meredith
Pork Belly Kimchi Poor-Boy
The Hamburger
Buffaloed Shrimp Poor-Boy
Sides $3
Garlic Fries
Grilled Corn
Onion Rings
Cole Slaw
It is my hope and dream to make this food for you, Bon Vie!
RHB Menu
Snacks $5
Andouille Rice Balls
Chicken Liver Toast
Pickled Vegetables
Deviled Eggs
Snacks $6
Andouille Stuffed Shrimp
Pecan Catfish Strips
Pork Sliders
Wedge Salad
Lunch $8
Blackened Chicken Poor-Boy
House Roast Beef Club
Cumin Scented Pork Poor-Boy
Smoke Fried Catfish Bun
The Hamburger
Dinner $10 w/ Side
Chicken Fried Chicken Poor-Boy
Le French Meredith
Pork Belly Kimchi Poor-Boy
The Hamburger
Buffaloed Shrimp Poor-Boy
Sides $3
Garlic Fries
Grilled Corn
Onion Rings
Cole Slaw
It is my hope and dream to make this food for you, Bon Vie!
LS You versus Tennis See
It was a glorious Saturday. I had the great fortune to be invited to the LSU-Tennesse football game yesterday. With the travel plans secure, the food for the tailgate was the next mission. The trip to the market yielded enough pork and charcoal to feed a militia, with the tally being a ten pound pork butt, five slabs of baby back ribs, green onion sausage, and brautwurst.
Around ten o'clock Friday night the butt began to braise, sleeping gently in a slowly simmering stock where it remained for the night. In the morning the smell of pork - and not coffee - was what brought me out of bed. The butt was removed from the braising liquid and cooled. Reducing the liquid by twenty-five percent and blending it made for an amazing BBQ sauce base. While the pork butt was still in the braise, the ribs remained in a brine in the refrigerator overnight. Now packed and ready for travel, the journey began.
The spot and hosts for the tailgate were more than accomodating and thus set the stage for a great day of food and football. Our menu started with the sausages, smoke-grilled over hickory chunks and resting on french bread with a little sauce, which made for the perfect amuse to the game. During the game my loyalty lay with the food and not football, but the grass was green on both sides as we had a TV broadcasting the game. So the food and I hung outside the stadium talking, cooking, and drinking, waiting for the touchdown of the butt. Once the bark on the butt was right, it was sliced and placed on french bread.
Food was good and rustic, the company was above average, and the Tigers won; I am not one much for recipes, but this was a recipe for success.
Bon Vie, Bruddah!
Around ten o'clock Friday night the butt began to braise, sleeping gently in a slowly simmering stock where it remained for the night. In the morning the smell of pork - and not coffee - was what brought me out of bed. The butt was removed from the braising liquid and cooled. Reducing the liquid by twenty-five percent and blending it made for an amazing BBQ sauce base. While the pork butt was still in the braise, the ribs remained in a brine in the refrigerator overnight. Now packed and ready for travel, the journey began.
The spot and hosts for the tailgate were more than accomodating and thus set the stage for a great day of food and football. Our menu started with the sausages, smoke-grilled over hickory chunks and resting on french bread with a little sauce, which made for the perfect amuse to the game. During the game my loyalty lay with the food and not football, but the grass was green on both sides as we had a TV broadcasting the game. So the food and I hung outside the stadium talking, cooking, and drinking, waiting for the touchdown of the butt. Once the bark on the butt was right, it was sliced and placed on french bread.
Food was good and rustic, the company was above average, and the Tigers won; I am not one much for recipes, but this was a recipe for success.
Bon Vie, Bruddah!
Overcoming Dough Fear
To me, dough is intimidating. It is a living, breathing thing that can do whatever it wants. When cooking vegetables or meat, the variables that go into the cooking process are very controllable. Baking is a different matter, humidity, temperature, sugar content, etc. all go into the final product. So now here I am, at the cusp of overcoming my fear of dough. What is the reason to overcome? I have peaked over the fear and seen the immense potential in bread. It is a fluent artistic way of creating food. Unlike the aggresive heat of a stovetop, the oven blankets the dough, just urging it to puff and crust. Another draw to the dough, its price. Making bread the other day required, flour, water, salt, & yeast...Amazing. While it is just the beginning of our relationship, and still figuring one another out, the first few baking trials might miss. But once we begin to dance, the music never stops.
A Poor Boy Comparison
While I was at food school in the North, it happened a good friend from Georgia had visited my beloved city and eaten at an establishment called Mahony's. She described a nice little place on Magazine with well stuffed poor boys, but I had not heard of it and denied its existence. So when I got home, there was a poor boy shop on Magazine called Mahony's winnning awards for its food. With family in town last week, it was finally my time to eat at this establishment I once denied existed.
I like Mahony's. Walking up the steps, you can envision the patio being filled with good weather, people, and cocktails. Up the steps, the doors are labeled very clearly In & Out; we chose In, and it worked. The business is a quick serve operation with a line forming at the door to place orders at a central cash register. It seats what looks to be about seventy five to hundred, hardwood floors, neon, and plants make the interior New Orleansish. The best part of the meal was the assurance of one of the friendly employees, possibly a grandmother, that our food was on the way and is there if we have any needs, it was genuine and great. Our poor boys arrived and everything was good.
House Cut Fries w/ Gravy..good
Onion Rings...amazing, dry, crisp, salty
Oyster Remoulade...good, refreshing
The PeaceMaker...good, filling, bountiful
Chicken Liver...good, mound of cole slaw
So everything was good, except for the price. The oysters are sold at market price, and on the day we went they were fourteen dollars ninety five cents for the oyster choices, bringing a grand total of the lunch with three cold drinks to sixty dollars. I would have felt more comfortable paying this price in the French Quarter. It was a good experience, overall and will be back
The reason for the debate arose tonight when I enjoyed a more fulfilling sandwich in the genre of poor boy from Cooter Brown's. It was the radiator special, which included fried shrimp, oysters, cheddar, cheese, romaine, and tomato (I added roast beef gravy) for the value price of fourteen dollars with disc french fries that stole my heart. Easily a meal for two, it was satisfying on all levels with the accompaniment of some beer from Europe.
Poor Boys are like opinions, every body's got one; so in a city saturated with the same product, there is no right or wrong, only personal taste.
If, Vera finds this site, Amazing!
I like Mahony's. Walking up the steps, you can envision the patio being filled with good weather, people, and cocktails. Up the steps, the doors are labeled very clearly In & Out; we chose In, and it worked. The business is a quick serve operation with a line forming at the door to place orders at a central cash register. It seats what looks to be about seventy five to hundred, hardwood floors, neon, and plants make the interior New Orleansish. The best part of the meal was the assurance of one of the friendly employees, possibly a grandmother, that our food was on the way and is there if we have any needs, it was genuine and great. Our poor boys arrived and everything was good.
House Cut Fries w/ Gravy..good
Onion Rings...amazing, dry, crisp, salty
Oyster Remoulade...good, refreshing
The PeaceMaker...good, filling, bountiful
Chicken Liver...good, mound of cole slaw
So everything was good, except for the price. The oysters are sold at market price, and on the day we went they were fourteen dollars ninety five cents for the oyster choices, bringing a grand total of the lunch with three cold drinks to sixty dollars. I would have felt more comfortable paying this price in the French Quarter. It was a good experience, overall and will be back
The reason for the debate arose tonight when I enjoyed a more fulfilling sandwich in the genre of poor boy from Cooter Brown's. It was the radiator special, which included fried shrimp, oysters, cheddar, cheese, romaine, and tomato (I added roast beef gravy) for the value price of fourteen dollars with disc french fries that stole my heart. Easily a meal for two, it was satisfying on all levels with the accompaniment of some beer from Europe.
Poor Boys are like opinions, every body's got one; so in a city saturated with the same product, there is no right or wrong, only personal taste.
If, Vera finds this site, Amazing!
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