This classic dish has also seen a revitalization lately among restaurants both in and outside of Louisiana, and variations include additional ingredients in the topping such as shrimp and crawfish tails. In addition, some are now adding a thicker batter to the fish with eggs and breading, such as with panko breadcrumbs for a crunchier texture.
Entries Tagged as 'Columns Hotel'
February 19th, 2010 · 16 Comments
January 8th, 2010 · 25 Comments
If you are visiting New Orleans, especially now during Mardi Gras season you can still order Huitres en coquille a la Rockefeller (notre creation) $12.00, Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889 at Antoine’s Restaurant.
January 7th, 2010 · 31 Comments
Once the smoke is completed the leg of lamb can be refrigerated for up to 3 days before roasting, which is about 15 to 20 minutes per pound, or about 1 ½ hours in a pre-heated 350° F oven.
December 10th, 2009 · 13 Comments
The smoked scallops are like eating popcorn, just give me a bowl and I could eat several pounds of these tasty morsels.
December 9th, 2009 · 21 Comments
Popular Salads and Cold Appetizers at the Columns Hotel One of the popular menu items at the Columns Hotel in the mid-1980 period were the salads and this is where I started out working the pantry the first six to eight months during my final year of apprenticeship. Featured in this entry include a salad […]