Archive for » August, 2013 «

Simple Potato Salad with Homemade Mayonnaise

I finally made mayonnaise from scratch. And let me tell you, it was an Aha! moment. If I had the time and didn’t mind uneven biceps (or could learn to master a whisk with my left hand), I’d chunk the store-bought versions for good. Until that day, I’ll reserve this delightful little condiment for special occasions (like this weekend) and humble ingredients (like potatoes) that don’t mind working in the shadows. If you’re firing up the grill to celebrate Labor Day with family and friends or tailgating in support of your favorite college football team, include this potato salad in [ ... ]

Chicken Roban

Back in 1991, three New Orleans chefs got together and created a unique, local restaurant chain called Semolina. Their concept paired classic New Orleans and international dishes with pasta. The original menu enticed diners with options ranging from Muffuletta Pasta and Jambalaya Pasta to Chicken Enchilada Pasta and Pad Thai Pasta. Curiosity may have lured many diners in. But it was Semolina’s delicious execution of these one-of-a-kind offerings, friendly service and pre-dinner Peach Bellinis (among other weekly drink specials) that kept them–and me–coming back. When I moved to Atlanta in ’95, there was a Semolina restaurant in every Greater New [ ... ]

Oysters Rockefeller

Oysters Rockefeller is one of those legendary New Orleans French-Creole dishes that has wowed locals and visitors alike since 1899. The dish was created back then by chef and restaurateur Jules Alciatore of Antoine’s Restaurant to replace and somewhat mimic the restaurant’s popular Escargots a la Bourguignonne due to a shortage of French snails. The dish was named after the affluent John D. Rockefeller because of its profoundly rich sauce. Although Antoine’s has never divulged its secret recipe, fifth-generation proprietor Roy Guste, Jr. devised a variation of the same to include in his cookbook, The 100 [ ... ]
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