Thinking of Louisiana and the Gulf in the path of Gustav

August 31, 2008

Brown Rice Jambo with Chicken Andouille and Shrimp by you.

Brown Rice Jamabalaya with Shrimp and Chicken Andouille. Click on the photo to enlarge.

We had been craving making a Jambalaya over the last few months, lamenting not being able to return to our favorite city and its wonderful local cuisine due to our healthier lifestyle. So over the last few days we decided to make an updated version with brown rice, Chicken Andouille (Purchased from COSTCO) and jumbo shrimp, with a higher vegetable and protein to carb ratio than a typical Jambalaya. The results are in the photo above. It was crazy good.

It seems inappropriate to me to sit home and make a staple New Orleans dish in a time of such worry. But we have to remember that no matter what, the people of that city are survivors, and they know how to have a good time. And they are our friends.

Tonight, Rachel and I stand in solidarity with our friends in Louisiana and the Gulf states, hoping that Gustav, while now a weakened Category 3 storm, will pass through with minimal damage and minimal loss of life. And we stand with them, prepared for whatever may come.


New Orleans Dining: Lüke

April 24, 2008

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Luke Restaurant
333 Saint Charles Ave, New Orleans, LA
(504) 378-2840

Web Site: http://www.lukeneworleans.com

I noticed that fellow Fat Packer Ed Levine is in New Orleans this week and is lamenting about how his current diet is being affected by the local cuisine. This made me laugh, because I completely feel for what he is going through. I’ve probably put more pounds on in the last year eating in New Orleans restaurants than in anywhere in the US — the city is known for its excess, and boy did I indulge in it on my last trip there, back in August of 2007. But if I had a milestone weight loss that I wanted to celebrate, and say “to hell with it” for a day, and if I had to make a Sophie’s Choice of what one restaurant in New Orleans I should make that cheat at, John Besh’s Lüke would probably be very high on the list of candidates.

Be it as it may, It recently occurred to me that I had completely forgotten to post about my August 2007 experiences at the restaurant. Ed’s current trip to the city during the 2008 IACP conference gave me the impetus to drag out my photos (and I shamefully apologize to Chef Besh who had Todd Price, Rachel and myself as his guests at this meal that was never chronicled) which have been collecting virtual dust on Flickr until now. Fortunately, the menu has stayed effectively the same, so contextually, the food should be nearly identical to what the restaurant serves now.

I hope this post serves to motivate the IACPers and other travelers who are heading to the city this spring to try this wonderful restaurant, because God knows I won’t be eating there again or eating like this for a while.

Ready for a trip back in time to OTB Classic? Click on “Read the rest of this entry” link below for some artery clogging Beshy hofbrau goodness.

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