Mardi Gras, jazz bands and a
soulful flare is what New Orleans is about. There is the one thing that makes
New Orleans what it is and that is the soulfulness of the food. Emeril Lagasse
knows to well of that soulful flare for New Orleans cooking. There are many
dishes that make New Orleans the city it is. From fresh seafood to the coop New
Orleans has many tastes.
Café Du Monde brings a great morning breakfast of beignets and coffee. Beignets are deep fried with powder sugar on top and goes well coffee, milk or hot chocolate. Beignets are not the only food that makes New Orleans the way it is.
Gumbo is an excellent dish. Gumbo is a think chunky soup of sorts. It is made up of meats mostly seafood, chicken and sausage with some greens in it, okra to be exact. The think chunky gumbo then goes on top of rice and ready to serve. The distant relative of gumbo is jambalaya, which is the same as gumbo but without the whole soup aspect.
New Orleans is not New Orleans without po’boys.The po'boy itself dates back in 1929, when brothers Bennie and Clovis Martin began providing free sandwiches from their Martin Brothers Coffee Stand and Restaurant to the city's striking streetcar operators. They referred to the striking men as "poor boys," and filled the bread with combinations like beef gravy and French fries, or mayo, lettuce, and tomato, basically whatever scraps were around. You cannot go wrong with a po’boy. Oysters, shrimp and even gator have been put between two pieces of French bread.
On to desert and New Orleans is very famous and that is bread pudding. Just about every restaurant in New Orleans seems to have a version of this dish, and for good reason. It’s an amazingly delicious classic. The next desert is Crème Brule. Crème Brule is a quintessential French dessert, but it’s been adopted and raised by New Orleans’ loving arms. Any dessert made with a blowtorch is just inherently awesome. Then Banana Foster is right up the alley. If blowtorch desserts are awesome desserts that are engulfed in flames tableside are pretty epic. Professional tip: wait until your dessert has ceased flaming before consuming. So go on down to New Orleans and tryout all it’s cuisine it has to offer.
Café Du Monde brings a great morning breakfast of beignets and coffee. Beignets are deep fried with powder sugar on top and goes well coffee, milk or hot chocolate. Beignets are not the only food that makes New Orleans the way it is.
Gumbo is an excellent dish. Gumbo is a think chunky soup of sorts. It is made up of meats mostly seafood, chicken and sausage with some greens in it, okra to be exact. The think chunky gumbo then goes on top of rice and ready to serve. The distant relative of gumbo is jambalaya, which is the same as gumbo but without the whole soup aspect.
New Orleans is not New Orleans without po’boys.The po'boy itself dates back in 1929, when brothers Bennie and Clovis Martin began providing free sandwiches from their Martin Brothers Coffee Stand and Restaurant to the city's striking streetcar operators. They referred to the striking men as "poor boys," and filled the bread with combinations like beef gravy and French fries, or mayo, lettuce, and tomato, basically whatever scraps were around. You cannot go wrong with a po’boy. Oysters, shrimp and even gator have been put between two pieces of French bread.
On to desert and New Orleans is very famous and that is bread pudding. Just about every restaurant in New Orleans seems to have a version of this dish, and for good reason. It’s an amazingly delicious classic. The next desert is Crème Brule. Crème Brule is a quintessential French dessert, but it’s been adopted and raised by New Orleans’ loving arms. Any dessert made with a blowtorch is just inherently awesome. Then Banana Foster is right up the alley. If blowtorch desserts are awesome desserts that are engulfed in flames tableside are pretty epic. Professional tip: wait until your dessert has ceased flaming before consuming. So go on down to New Orleans and tryout all it’s cuisine it has to offer.
