Killer PoBoys

Where? Killer PoBoys (French Quarter, New Orleans, Louisiana, United States of America) Map Menu

When? Saturday December 28, 2019

Who? Me

Food Style? PoBoys

My time in New Orleans is running out and there's only a few more things on my food checklist to eat. Today I'm going to have a poboy, the New Orleans submarine sandwich. Originally called poor boys, these were served to the striking streetcar workers in the 1920s, then to the working class. Killer PoBoys is another eatery in the French Quarter and very appropriately next to the Museum of Death. They're known for international flavours with local style.

Mains

Glazed Pork Belly Po'Boy with rum-ginger cane syrup, lime slaw and garlic aioli
I've gone for the pork belly, because I can't resist that delicious layer of fat and thick meat. It's sweet from the cane syrup, and savoury from the garlic aioli, with a hint of acidity from the lime slaw to balance out the flavours. I'm normally not a fan of overly sweet things, but this is on par with the sweetness of hoisin or plum sauce that you'd get with Chinese cuisine.

Posted by Jeremy at 9:42pm on Friday January 3, 2020 :: 0 comments ::

The Original French Market Restaurant and Bar

Where? The Original French Market Restaurant and Bar (French Quarter, New Orleans, Louisiana, United States of America) Map Menu

When? Friday December 27, 2019

Who? Me

Food Style? New Orleans Seafood

I require more seafood so I want to get the crawfish pot from this restaurant. It's insanely busy and even though I can sit down at the bar immediately, it takes a while for me to get my drink and order in. I've gone with a Gingeroo, which has a very spicy ginger flavour and a smooth rum finish. I ask if they think I can eat a pound of crawfish as well as half a dozen oysters and the bartender recommends getting the crawfish first then seeing how I feel half way through. Sounds good. Challenge accepted!

While I'm waiting, I'm drawn to the television screen showing a college football match between Louisiana and Oklahoma, and Louisiana are doing extremely well. My rudimentary knowledge of American Football (thanks to that one game I made) is paying off. Go sports team, score the points! Do better than the other team!

Mains

Cajun boiled crawfish
Crawfish is half way between prawns and lobster, it's got the rich meatiness of lobster but it's finicky like prawns and doesn't have that much meat. In saying that, what they've done here is true New Orleans style seafood, juicy, spicy, full of flavour and totally delicious. I devour everything like a savage, pulling apart heads and claws, sucking out that sumptuous roe and meat from the shell. My hands are dripping with juices and I'm having such a good time. If I want ice cream, then I don't think I should get the oysters. Wow. That was fantastic. I still prefer lobster, but it's nice to have experienced a New Orleans signature dish.

Oh yeah the corn, potatoes and sausage were nice too.

Posted by Jeremy at 9:39pm on Friday January 3, 2020 :: 0 comments ::

Cafe Beignet

Where? Cafe Beignet (French Quarter, New Orleans, Louisiana, United States of America) Map Menu

When? Friday December 27, 2019

Who? Me

Food Style? Coffee and beignets

Of course I can't come to New Orleans and miss the opportunity for beignets, these rectangular fried pieces of dough coated in powdered sugar were introduced by the French Creole colonists and are the official state doughnut of Louisiana. And where better to get some than from the eponymous Cafe Beignet on Decatur? I can't walk straight into the bar this time, I have to queue to order and pay like everyone else.

This was actually my second choice. First choice was the iconic Cafe du Monde by the French market, but the line for that was so ridiculously long for both a table and for take out that I decided to pass.

I've ordered an iced hazelnut with milk. It is not a hazelnut drink at all. It's coffee. This is a problem, because I don't like coffee. I'm going to have to chuck this out discreetly after I leave the restaurant (thankfully it's in a plastic cup). I should have gone for an iced chocolate. Regrets were had.

Beignets

I've had beignets before from the creole kitchen in Wellington, Sweet Mother's. I now realise that what I had was not beignets, what I had was nothing. These are beignets. They're delicious and warm and there is so much powdered sugar that Charlie Sheen would take a second glance. The outside is crispy and the inside is soft and fluffy. Definitely a must-have if you're ever here.

Posted by Jeremy at 9:35pm on Friday January 3, 2020 :: 0 comments ::

Stanley of New Orleans

Where? Stanley of New Orleans (French Quarter, New Orleans, Louisiana, United States of America) Map Menu

When? Friday December 27, 2019

Who? Me

Food Style? New Orleans Breakfasts

I've lost track of what day it is but this is a good sign. Stanley's is right by Jackson Square, in the French Quarter where all the other great food places are. It's a busy breakfast and lunch place serving some classic Louisiana favourites as well as traditional brunch foods like benedicts, pancakes and waffles. There's room for one at the bar so I can skip the queue again. There is one dish that has caught my attention...

Mains

Crab Cakes and Soft Shell Crab Benedict: Fried soft shell crab and seared crab cakes with poached eggs and creole hollandaise
I can't pass up soft shell crab. It is one of the most delicious things on the planet. This one isn't as crispy as I would have liked, but it's seasoned well and that crab flavour comes through nicely. The eggs are poached perfectly and the yolk seeps through into the crab cakes below. Mmm yum!

Posted by Jeremy at 9:32pm on Friday January 3, 2020 :: 0 comments ::

Royal House

Where? Royal House (French Quarter, New Orleans, Louisiana, United States of America) Map Menu

When? Thursday December 26, 2019

Who? Me

Food Style? New Orleans Seafood

I passed by this very busy place on the way home last night and the $9 half dozen fresh oysters piqued my interest, so here I am, going straight for some of that famous Louisiana seafood. No alcohol tonight...for now. Thanks to single diner privilege, I can skip the queue and sit at the bar.

Appetiser

Six fresh Louisiana oysters, shucked to order and served with all the "fixins"
I love fresh oysters. There's something about the natural saltiness that you get when they're raw, and it loses that when you cook them or pile them with cheese and other flavours. These Louisiana ones aren't that salty but they have a great meatiness and savouriness. The only condiment I'll usually add is tobacco or lemon, but this spicy chunky tomato cocktail sauce goes very well with the oysters. Great start!

Mains

Peel-n-eat Gulf Shrimp: jumbo gulf shrimp boiled in Cajun seasoning, with a side of cocktail sauce
What a magnificent aroma of spices, real Cajun style. The shrimp is absolutely delicious by itself, with the butter or with the cocktail sauce. I dive straight in with both hands and ravenously rip apart the shells to get to the meat. It's slightly overcooked but the flavours are spot on, and there's plenty of spice. That cocktail sauce is so good. Even the potato and corn on the cob are impressive.

Dessert

Bananas Foster Cheesecake: Creamy cheesecake scoops topped with warm bananas fosters sauce and a cinnamon graham cookie
Bananas Foster is pretty famous in New Orleans. It was created to help boost sales of this newly imported fruit in the 1950s. While this is just a cheesecake version, I'm hoping the flavours of smoky rum and cinnamon will come through.

It's...deconstructed and not what I was expecting. The cinnamon is definitely there, and so is that lovely rum taste. The filling - the two scoops of cheesecake - are extremely small in comparison to that biscuit base, and that's not how a cheesecake should be. There's a few banana slices on the plate and the filling does have a nice banana flavour, but I'm hoping the real one is much better than this.

Oh, the cheesecake is free because it took so long. Sweet!

Posted by Jeremy at 9:26pm on Friday January 3, 2020 :: 0 comments ::