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2012-09-11
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Southern fried boneless chicken, marinated in buttermilk and served with honey mustard sauce. Crunchy, deliciously coarse corn batter, enveloping the most succulent fowl we've had this year. Red beans stewed in chicken stock with tomatoes and paprika, served with buttered rice and fried shrimp. Southern soul food, it seems like. Hearty, heartwarming. Shrimp Etouffee, with a sauce of fresh cream and dark roux, a thickener comprising fat and flour. Creamy, though not unforgettably flavorful. Mayb
Southern fried boneless chicken, marinated in buttermilk and served with honey mustard sauce. Crunchy, deliciously coarse corn batter, enveloping the most succulent fowl we've had this year.
Red beans stewed in chicken stock with tomatoes and paprika, served with buttered rice and fried shrimp. Southern soul food, it seems like. Hearty, heartwarming.
Shrimp Etouffee, with a sauce of fresh cream and dark roux, a thickener comprising fat and flour. Creamy, though not unforgettably flavorful. Maybe the cocktails wreaked havoc on our memories.
Cajun-spiced rib-eye. The steak might have been a little too thin; the kitchen made a valiant effort to ensure this came out medium-rare, but it leaned much closer to medium.
Cognac cocktails: Arnaud's French 75 (with lime juice and sparkling wine) and Rooffignac (with raspberry syrup and soda).
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