FIRST LOOK AT AMANDA AND MERRILL'S NEW COOKBOOK! PRE-ORDER YOUR SIGNED COPY »
🔕 🔔
Loading…

My Basket ()

All questions

New Orleans themed dinner for four

I'm having friends over for dinner Sunday night. She's a great cook and they both love to eat. I want the meal to have a New Orleans theme, and I have my usual standbys (gumbo, barbecue shrimp, red beans and rice, bread pudding etc.), but I was thinking it would be fun to try some new things. Any suggestions? Thanks.

Barbara is a trusted source on General Cooking.

asked over 3 years ago
30 answers 2314 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

Can we come over? I like to serve macque choux. Can you get mirlitons up there? You could do a southern squash type deal. At Bayou Boogaloo there is a fried eggplant and etoufee thing that is AH-mazing. Oh - chargrilled oysters? Crawfish bread? And can you find Strawberry Abita up there? It's the current seasonal beer - we drink a LOT of it. Yum

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Absolutely! (Actually, we're probably about a year away from actually being able to do that...). We can't get Abita beer, unfortunately, and as I told Bevi below, I can't do any last minute stuff, so I'm sticking with some standbys and a new dessert. ( I would make maque choux-- I've made both yours and chefjune's and love them both-- but it's not corn season here.)

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

I see Abbie already weighed in and I planned on recommending you browse through her recipes this for example http://food52.com/recipes... or her Mushroom Etoufee.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Hi Suzanne. Our friends would LOVE Abbie's gumbo, but unfortunately I don't have "all day" to make it.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 3 years ago

Start by mixing up some Sazerac's - lots of recipes online. (My old friend/native of NOLA says they're his balm when homesick.) Also, if this is an oyster eating group, maybe Oysters Rockefeller (a la Antoine's, etc.) Perfect way to start the meal.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Hmmmm, Sazeracs-- great idea-- this is more of a wine group, but thanks for the suggestion.

Deac5e85 ab6c 4739 826e c35688e6f154  l1020855
added over 3 years ago

Mini-meat pies with spicy remoulade make great appetizers. Mixed fruit salads with a mascarpone,orange zest and Gran Marnier dressing would be a great light way to end the meal,too.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Thanks-- we're going for decadent dessert.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Many people (and Dr. Babs, I hasten to add is not one of them) mix up the cooking of New Orleans with Cajun. Two different things. NOLA is the creole cooking of the French slave kitchens mixed up with African and Spanish. Etoufee is always wonderful. Oysters of course, and crab or flatfish prepared in the way they do at Galatoire or Arnaud's. How about beignets for dessert with chicory coffee ala Cafe du Monde? If it's helpful, the current issue of Saveur is dedicated to New Orleans.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Pierino, as you know marriage has left me challenged in the what to cook department-- my husband pretty much hates all the food I love. That unfortunately extends to coffee with chicory-- I even have an old French drip coffee pot for authentic cafe au lait, but I almost never use it anymore. Thanks for the Saveur suggestion.

16f72ccb 3197 434b a946 8e9e68a3715f  cristina 014 web final
added over 3 years ago

This slideshow from Saveur might help: http://www.saveur.com/gallery...

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Thanks, Cristina, that was fun.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 3 years ago

What have you decided upon for dinner tonight??!!

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Hi all. Thanks for all your great ideas. That Saveur article in particular really brought me back-- my brother was manager of Commander's Palace in the '80's. So my husband is allergic to oysters, and hates when I try new recipes for a dinner party. We also completely forgot that we have a party to go to this afternoon, so I have to be able to prep everything ahead of time. So I decided to make a big salad, shrimp creole and rice. Because I always have to try something new, I made Antoniajames' Mr. T's pecan pie, only I turned it into a chocolate pecan pie at my husband's request. It's gorgeous; I hope it tastes good.
Hope y'all are having a great weekend!

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Suzanne, I think those are both good ideas. I actually don't mind the drier consistency, though.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

How did you make the pie chocolate? I've experimented with several methods but am most curious to know what you did, and how it turned out! ;o) P.S. How fitting that you chose that recipe. Did you see in the head note that it's derived from an ancient (really cute!) little pamphlet style 1950's era cookbook on the cooking of New Orleans?

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

@AJ, I did notice where you derived the recipe, and I love it because it's so chock full of pecans. I added 1/4 cup of Penzey's high fat cocoa powder and a pinch of instant espresso to the egg, butter and golden syrup mixture, and left out the orange and nutmeg (although they'd still be good with chocolate I think). The cocoa dries out the filling a bit, but it tastes delicious.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

The original recipe calls for only 1/2 cup each of chopped pecans and pecan halves. Not surprisingly, with so few pecans, the pie is just like so many pecan pies -- full of sweet, gooey filling with relatively few nuts. That was my first revision, ages ago. I love what you've done with the chocolate! I have made it with chocolate chips, which tasted pretty good, but once cool, the pie was rather hard to cut. Using cocoa makes so much more sense! Mr T would love it the way you made it, so I will certainly be following suit, the next time I make one. ;o) P.S. I'm thrilled the pie turned out well for you. I do think that carefully placing the pecans on top makes it particularly attractive.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Yes, I love the fact that the pie is so chock full of pecans. I've also melted chocolate into the filling and it was difficult to cut-- that's why I tried the cocoa this time. It does dry the filling out a bit, so it doesn't have quite as gooey a consistency. And I agree- the placement of the pecans on the top of the pie makes it really pretty-- so perfect for a dinner party, and easy to do.

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

I would love to make chocolate pecan pie and am reading the comments, do you think adding an extra egg yolk and maybe an extra tbs of butter would help with the drier consistency?

Edfe409e 4744 406a 98e8 9c239638ad31  img 1965
added over 3 years ago

I just found this hotline thread and I was about to suggest pecan pie! My Mississippi-born grandmother used to make it when I was little. I hope you enjoyed it.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added over 3 years ago

For the future, I really recommend "Dam Good Sweet" by David Guas. It's all about New Orleans and its desserts (and desserty breakfasts). I've really enjoyed it and it has become one of my favorite cookbooks, and I've done several of the desserts for on the fly parties and they've all been huge hits.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

I have absolutely nothing to add to the mix, save for a plea that you make the dinner for 5 rather than 4. I'll be glad to be the dishwasher ;0) !!

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 3 years ago

Nu?

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Hi, Bevi, did you miss my note about the dinner? I made shrimp creole with salad and chocolate pecan pie for dessert.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Shrimp creole sounds wonderful. "Do you know what it means to miss New Orleans?"

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

I know the dinner's over, but since I'm jsut seeing this now, I have to put in a good word for Pork chops Etouffee! Also, if you've never tried Paul Prud'homme's spicy meatloaf, you really should..... ;)

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

Thanks, ChefJune! (Husband doesn't eat pork.) Meatloaf sounds like a fun idea.

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 3 years ago

New Orleans! Sigh....How about Pappadeux's Imperial Sauce on Seafood--crabmeat, artichoke hearts and mushrooms in a Lemon Garlic Butter Sauce.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 3 years ago

A great idea for the next dinner party! I have to look for the David Guas book, too.