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.
Trout Pontchartrain
February 19th, 2010 · 16 Comments
Tags: Cajun · Columns Hotel · Eiffel Tower Restaurant · Entrees · Recipes · Sauces · Seafood
Smoked Leg of Lamb with Rosemary Sauce
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.
Tags: Columns Hotel · Entrees · Holidays · Recipes
Smoked Seafood Salad
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.
Tags: Appetizers · Columns Hotel · Recipes · Salads · Seafood
Hearts Salad
December 9th, 2009 · 20 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 [...]
Tags: Appetizers · Columns Hotel · Recipes · Salads
Cold Food Presentations and Displays ~ Garde Manger
November 18th, 2009 · 20 Comments
When working the Garde Manger station it was not unusual to spend the entire day peeling, seeding and slicing or dicing fruit, cases of fresh watermelons, cantaloupes, honeydew, Crenshaw, oranges, grapefruit, pineapple, kiwi, star fruit, and washing pounds of grapes, strawberries and blueberries.
Tags: Garde Manger
