One of my fellow Cajun and Creole bloggers, Gaston from Mandeville LA, posted this recipe for a Bacon Wrapped Pork Loaf with a Boudin Stuffing Monstrosity, and you have to see this thing. High Cholesterol? Steer clear!
This pork roast recipe is wonderful. I cook this roast in a roux-based braising liquid. The roast I use is a 4 lb. sirloin roast. I sometimes use a 6 - 7 lb. shoulder or butt roast but the smaller size was all I needed. This is a great roast for Po-Boys as it just falls apart. You can also substitute a beef chuck roast if you prefer it. This makes a nice gravy and is great with rice. I hope you enjoy it, here's the recipe.
I know this blog is normally about food from New Orleans and South Louisiana, but I love seafood and recently I walked down "Memory Lane" for an unbelievable seafood dinner. Growing up, every year I went to Myrtle Beach South Carolina with my family. We always had a wonderful meal in the nearby community of Murrel's Inlet, specifically at one of the Inlet's most prolific, and oldest restaurant, Lee's Inlet Kitchen.
We planned to get there a little early to avoid the long lines. My family and I entered and were seated almost immediately. The air was fragrant with the all-too-familiar smells that I remember so fondly. The place hadn't really changed in all the years since. Oh, it was a little fancier in terms of decor, otherwise the place was pretty much the same.
While walking in the French Quarter last week, I came upon a curious little book shop that seemed very inviting called the Kitchen Witch. Specializing in cookbooks was what drew me inside where I met the owner Philipe LaMancusa.
Long a New Orleans institution, I had eaten lunch at Mother's Restaurant when I managed to beat the long lines and crowds, but I had never eaten breakfast there. I was advised by my good friend, and fellow New Orleans foodie, Tim McCormack to go there and try the morning fare. 
I ordered a biscuit with debris gravy and an order of Mother's "World's Best Baked Ham." The pleasant waitress brought my meal to me and there was a big, pretty, "cat-head" biscuit piled high with the shredded beef debris gravy. 
On the way out I met Joe Amato, the owner of Mother's and found him to be friendly and welcoming. He is the man that makes the hams and beef roasts everyday. Recently on "Man -vs- Food" Joe revealed his secret glaze for the ham. Very inventive indeed. He's quite a familiar character in New Orleans.
I made this wonderful shrimp dish yesterday and LOVED it. I recommend you do too! Here is the recipe. It's the Recipe-of-the-Month.
I got to thinking last week, as I sipped my Cafe Au Lait, and dusted the powdered sugar off my moustache, that I had never done a post about Café Du Monde. A trip to New Orleans, especially for the first-timer, is not complete without a trip to this wonderful little cafe. Its green and white striped awnings seem to call you off the street to rest your weary feet and have a wonderful confection that is exclusive to New Orleans in its origin.
Whenever I get to New Orleans and the Café is calling me, I usually jump the Riverfront streetcar and ride down to about Dumaine. I get off and walk around to be greeted by the smell of those beignets frying in the hot oil. Get there early enough and you'll usually never have a problem being seated. The beignets come 3 to a plate, piled high with confectioner's sugar. OK, don't ask for Splenda with your beignets, you usually go there once a trip, live it up.
I recently made it over to the Court of Two Sisters Restaurant for their much acclaimed Jazz Brunch. For starters, what a wonderful place, whether you eat in the courtyard or choose to remain inside (where it's air-conditioned) you cannot go wrong. The wait service is extremely friendly as well as informative. My waiter, Paul Tarto (below), led me over to the buffet and showed me every item and described them as if he was describing any menu item. He was very patient and very attentive.
On the hot bar you see the carving station with turkey and roast beef. Right next to that was their famous Turtle Soup, accompanied with a bit of sherry vinegar. The main bar had many traditional Creole and Cajun dishes. Cajun Jambalaya, Shrimp Etouffée, Catfish Roulades stuffed with a Crabmeat Stuffing and topped with a Creole Mustard Creamé Sauce, (my favorite), Duck l'Orange, and Crawfish Marian just to name a few.
Candied yams, very luxurious mashed potatoes, Oysters Bienville, Grillades and Grits, and several breakfast items round out the hot selections among others. You can order omelets, I didn't, but they were recommended, their Shrimp and Crabmeat Omelet (pictured above) is a favorite. Now then... on to the desserts.
