Posts tagged NOLA
Posts tagged NOLA
Carrie and Cher are live in studio with KTLA Morning News Weekend anchors Wendy Burch and Chris Burrous making Mardi Gras masks and drinking hurricanes.
1.5 oz of Old New Orleans Silver Rum (Since I can’t get this in CA I used 10 Cane Rum, you can use any good quality light rum)
.5 oz lime juice
5 dashes Peychaud’s bitters
.75 oz Secret Ingredient (Pssssst, it is Taylor’s Velvet Falernum Liqueur…don’t tell anyone)
.25 oz simple syrup
Lime wedge for garnish
Combine the rum, lime juice, bitters, simple syrup and the Falernum in a cocktail shaker filled with ice and shake vigorously. Strain into a tall glass filled with ice, top with the club soda, garnish with a lime wedge and serve.
I fell in love with the Adelaide Swizzle at the Swizzle Stick Bar at Cafe Adelaide in NOLA
I awoke on Day #9 of Bacon Advent with a serious craving for grits…yeah, you read that right GRITS! While I was in New Orleans last month I had the most amazing grits I have ever eaten, and I have been dreaming about them ever since. The trip to NOLA was called “BESHFEST 2011” and involved eating at as many Chef John Besh restaurants as possible in one week…we did 5 out of 6. I am in the process of writing all about my amazing BESHFEST 2011 eating experiences which I will post here soon. Anyway, Chef John Besh uses McEwen & Sons grits which are made from some sort of magical, organic, stone ground corn and then he and the executive chefs at his restaurants turn them into manna from heaven. No seriously, FROM HEAVEN!!!
The Jalapeno cheese grits at The American Sector (Bottom right) were ridiculously delicious…creamy, cheesy, spicy…amazing!
The grits at Dominica (OK, it was Polenta - top left - topped with Heirloom tomatoes) were truly perfection.
This lovely bowl of buttery grit deliciousness was the last bowl of grits I had in NOLA, on our last day, with breakfast at Luke…and I have been dreaming about grits ever since.
So, Day #9 of Bacon Advent began with a hearty breakfast of eggs over easy, delicious buttery grits, and maple BACON. And while the grits were not “Chef John Besh good,” they were still quite yummy…and the bacon was epic!