{"id":2797,"date":"2013-04-03T11:47:23","date_gmt":"2013-04-03T15:47:23","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2797"},"modified":"2013-04-03T11:48:19","modified_gmt":"2013-04-03T15:48:19","slug":"saveurs-classic-orleans-dinner-party-menu-selections","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/comment\/saveurs-classic-orleans-dinner-party-menu-selections\/","title":{"rendered":"Saveur&#8217;s Classic New Orleans Dinner Party Menu Selections"},"content":{"rendered":"<div id=\"attachment_2798\" style=\"width: 436px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/Menu-Classic-NewOrleans-Dinner.gif\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2798\" class=\" wp-image-2798  \" title=\"Saveur Classic New Orleans Dinner Menu\" alt=\"Saveur Classic New Orleans Dinner Menu\" src=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/Menu-Classic-NewOrleans-Dinner.gif\" width=\"426\" height=\"454\" \/><\/a><p id=\"caption-attachment-2798\" class=\"wp-caption-text\">Saveur Classic New Orleans Dinner Menu<\/p><\/div>\n<p>Several times a week I receive an email from Saveur featuring an exotic or special menu, and they range in themes including ethnic, holiday, and social occasions among others. Today I received the <a title=\"A Classic New Orleans Dinner\" href=\"http:\/\/www.saveur.com\/article\/menu\/menu-classic-new-orleans?cmpid=enews040313&amp;spPodID=020&amp;spMailingID=5325146&amp;spUserID=MTc3NTg5MTk5NTQS1&amp;spJobID=315747744&amp;spReportId=MzE1NzQ3NzQ0S0\">Saveur Menu: A Classic New Orleans Dinner<\/a>.<\/p>\n<p>The selected &#8220;Classic&#8221; menu includes the following items:<\/p>\n<ul>\n<li><a title=\"Commander's Palace Restaurant\" href=\"http:\/\/www.commanderspalace.com\/\">Commander&#8217;s Palace<\/a> Sazerac<\/li>\n<li>Oysters Rockefeller<\/li>\n<li>Shrimp and Tasso Henican<\/li>\n<li>Pompano en Papillote<\/li>\n<li>Saut\u00e9ed Collard Greens<\/li>\n<li>New Orleans French Bread<\/li>\n<li>Bananas Foster<\/li>\n<\/ul>\n<p>Here is my take on the Saveur Classic New Orleans Dinner menu.<\/p>\n<p>Start your dinner\u00a0experience right with a classic New Orleans cocktail!\u00a0Indeed, and I have to agree with the <a title=\"Sazerac\" href=\"http:\/\/www.sazerac.com\/cocktail.aspx\">Sazerac<\/a> since it is one of the most popular New Orleans libations right up there with the <a title=\"The Hurricane mixed drink\" href=\"http:\/\/www.patobriens.com\/patobriens\/havefun\/hrricane.asp\">Hurricane<\/a> at <a title=\"Pat O'Briens\" href=\"http:\/\/www.patobriens.com\/patobriens\/default.asp\">Pat O&#8217;s<\/a> and the <a title=\"Pimm's\" href=\"http:\/\/en.wikipedia.org\/wiki\/Pimm's\">Pimm&#8217;s<\/a> <a title=\"Pimm's Cup Recipe\" href=\"http:\/\/www.napoleonhouse.com\/pimmscup.html\">Cup<\/a> at <a title=\"Napoleon House\" href=\"http:\/\/www.napoleonhouse.com\/index.html\">The Napoleon House<\/a>.<\/p>\n<div id=\"attachment_2802\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/rockefeller.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2802\" class=\"size-medium wp-image-2802 \" alt=\"Oysters Rockefeller\" src=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/rockefeller-300x199.jpg\" width=\"300\" height=\"199\" align=\"left\" srcset=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/rockefeller-300x199.jpg 300w, http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/rockefeller.jpg 503w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2802\" class=\"wp-caption-text\">Oysters Rockefeller<\/p><\/div>\n<p><a title=\"Oysters Rockefeller\" href=\"http:\/\/en.wikipedia.org\/wiki\/Oysters_Rockefeller\">Oysters Rockefeller<\/a>, another great selection in the &#8220;classic&#8221; menu,\u00a0were created at <a title=\"Antoine's Restaurant\" href=\"http:\/\/www.antoines.com\/index.html\">Antoine&#8217;s Restaurant\u00a0<\/a>\u00a0in 1899 by Jules Alciatore, son of the restaurant&#8217;s founder. Always a great first choice appetizer with any classic New Orleans menu, it can still be found in many restaurants in and around New Orleans, and in eateries across America for that matter, as the popularity of this famous dish has gained traction in recent years. I am wondering if the <a title=\"Katrina Migration\" href=\"http:\/\/understandingkatrina.ssrc.org\/Oliver-Smith\/\">Katrina Migration<\/a>\u00a0has any influence on the growing popularity of Louisiana Cajun and Creole dishes outside of state lines? \u00a0I had unique opportunities to prepare this dish when I worked at the <a title=\"Hyatt Regency New Orleans Hotel\" href=\"http:\/\/www.neworleans.hyatt.com\/hyatt\/hotels-neworleans\/index.jsp?null\">Hyatt Regency New Orleans<\/a>, the <a title=\"The Columns Hotel\" href=\"http:\/\/www.thecolumns.com\/\">Columns Hotel<\/a>, and several others.<\/p>\n<div id=\"attachment_2805\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/Shrimp-Tasso.gif\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2805\" class=\"size-medium wp-image-2805 \" alt=\"Shrimp and Tasso Henican\" src=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-content\/uploads\/2013\/04\/Shrimp-Tasso-300x234.gif\" width=\"300\" height=\"234\" \/><\/a><p id=\"caption-attachment-2805\" class=\"wp-caption-text\">Shrimp and Tasso Henican Recipe<\/p><\/div>\n<p>Shrimp and Tasso Henican is a <a title=\"Shrimp and Tasso Henican\" href=\"http:\/\/www.neworleansrestaurants.com\/new-orleans-recipes\/recipes_commanders.php\">recipe<\/a> that Jamie Shannon created during his tenure at Commander&#8217;s Palace and continues to be a popular appetizer sized plate, and while I have never had the opportunity to make or enjoy this dish, it is certainly up there as a contemporary classic.<\/p>\n<p><a title=\"Tom Fitzmorris Recipe for Pompano en Papillote\" href=\"http:\/\/www.nomenu.com\/joomla1\/index.php?option=com_content&amp;view=article&amp;id=860:nouvelle-pompano-en-papillote&amp;catid=171:trout-redfish-flounder&amp;Itemid=140\">Pompano en Papillote<\/a> is another menu item that I had the pleasure of preparing when I was the saute cook and sous chef at the <a title=\"The Columns Hotel Menu Items\" href=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/heritage\/columns-hotel-special-menu-items-part-i\/\">Columns Hotel<\/a> in the mid to late 1980&#8217;s. \u00a0Another classic from\u00a0<a title=\"Antoine's Restaurant\" href=\"http:\/\/www.antoines.com\/index.html\">Antoine&#8217;s Restaurant<\/a>, it was created\u00a0for a banquet honoring the Brazilian balloonist Alberto Santos-Dumont. Any classic New Orleans menu would be remiss if it did not include this inventive steam in the parchment paper creation.<\/p>\n<p><a title=\"New Orleans French Bread\" href=\"http:\/\/www.saveur.com\/article\/Recipes\/New-Orleans-French-Bread\">New Orleans French Bread<\/a> is a one of a kind unique bread experience. I still have yet to find any place outside of New Orleans that creates the same outer and thin hard shell\u00a0crispy\u00a0crust with the\u00a0signature\u00a0light and airy fluffy texture inside that makes the perfect <a title=\"Po'boy Sandwich\" href=\"http:\/\/en.wikipedia.org\/wiki\/Po'_boy\">Po&#8217; boy<\/a>\u00a0sandwich. Many attempt to duplicate &#8220;French Bread&#8221; but I find most are knock offs that never come close, many due to the outside crust having no crunch at all, and the inside being a doughy dense mess of tightly bound tiny air pockets. The signature that differentiates true French Bread from all the others is the thin crispy crust and the light and airy fluffy inside, anything other that that is not true French Bread. The procedure for\u00a0<a title=\"French Bread Recipe\" href=\"http:\/\/pinchmysalt.com\/bread-bakers-apprentice-challenge-french-bread\/\">Bread Baker\u2019s Apprentice Challenge: French Bread<\/a> \u00a0by <a title=\"Pinch My Salt\" href=\"http:\/\/pinchmysalt.com\/\">Pinch my Salt<\/a> is the closest recipe to a true French Bread I have found.<\/p>\n<div style=\"width: 410px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cajunchefryan.rymocs.com\/images\/fostersauce.gif\"><img loading=\"lazy\" decoding=\"async\" class=\" \" title=\"Bananas Foster Sauce\" alt=\"Bananas Foster Sauce\" src=\"http:\/\/cajunchefryan.rymocs.com\/images\/fostersauce.gif\" width=\"400\" height=\"267\" \/><\/a><p class=\"wp-caption-text\">Bananas Foster Sauce<\/p><\/div>\n<p>Bananas Foster must have been a close contender with Bread Pudding, but there is no mistake here as Bananas Foster is a certain classic New Orleans dessert that will continue to please as long as there are bananas and ice cream. Of course variations on a theme, the sauce stays the same, but who said the only thing you could put Bananas Foster Sauce on was ice cream? The invention of my <a title=\"Chocolate Mocha Bavarian Cr\u00e8me filled Cr\u00eapes with Bananas Foster Sauce\" href=\"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/chocolate-mocha-bavarian-crme-crepes-bananas-foster-sauce\/\">Chocolate Mocha Bavarian Cr\u00e8me filled Cr\u00eapes with Bananas Foster Sauce<\/a>\u00a0\u00a0\u00a0is testament to the fact that you are only limited by your available ingredients and your creativity.<\/p>\n<p>&nbsp;<\/p>\n<p>Bon appetite!<br \/>\nCCR<br \/>\n=:~)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Several times a week I receive an email from Saveur featuring an exotic or special menu, and they range in themes including ethnic, holiday, and social occasions among others. Today I received the Saveur Menu: A Classic New Orleans Dinner.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[55],"tags":[1961,1967,1966,1957,40,1964,1962,1005,52,1958,68,1960,44,1959,1963,1965,1956,999,39,1470],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2797"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2797"}],"version-history":[{"count":14,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2797\/revisions"}],"predecessor-version":[{"id":2814,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2797\/revisions\/2814"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2797"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}