Great Guestification: Smoked Brisket with Dad Salt(tm)

beef brisket smoked on the grill

But Dad, It’s Smoky!

There’s a way old Steve Martin bit about teaching kids to talk wrong. The skit takes place in a classroom filled with young children. One child raises his hand and when called on asks; ‘May I please go to the bathroom?’. The teacher, a bewildered look on his face, says ‘I’m sorry?’ The student replies: ‘Sorry, can I moo-moo dog face to the banana patch?’ And, he is sent on his way to the bathroom.

As kids, we used ‘moo moo dog face to the banana patch’ all the time when we wanted to be excused from the dinner table or elsewhere. We all thought making up words or speaking wrong was a great idea. My brother took his own spin on Steve Martin’s craft and teaches his own kids wrong words…To be fair, he just elongates words, sometimes creating verbs out of nouns or adverbs out of …doesn’t matter. Just know that this happens and now his people (son and daughter) are also doing it.

spices salt mixes beef brisket

Dad Salt

My brother is also an inventor of sorts….and created a magical new mix of spices called ‘Dad Salt’. Don’t ask me what’s in it, cuz it’s like a secret… just know that you should put the stuff on everything. Still working on marketing and margins, but soon to be available everywhere.

I was recently with them all – GUESTIFICATING at their home in Cincinnati. And, we made a giant Smoked Beef Brisket as people in Cincinnati are wont to do. As the brisket was my brother’s creation, I have tried to channel his spirit in CRAFTIFYING this post.

Tiny apartment tips:

  1. Be a good GUESTIFIER – to ensure future invites
  2. Find GUESTIFICATION locations with outdoor grills
  3. Don’t try this in your tiny apartment
  4. LMK if you are interested in purchasing ‘Dad Salt’

Giant Smoked Brisket (serves an army….of 8)

NOTE: This is a two day process. A commitment to meat. COMMITIFY yourself.

Ingredients:

  • brisket dinner smoked

    Meats En Place

    1 Giant 12lb Beef Brisket – we got ours at Costco, the land of giant meats

  • 2 Cups Apple Juice
  • 1 14oz Can of Beef Broth
  • 2 TBSP of minced garlic – I never use the jar stuff, but a guest really shouldn’t say such things
  • 1 TBSP EVOO
  • Loads of DAD SALT(tm)
  • NOTE: If you haven’t yet ordered or received your Dad Salt, you can create your own poor imitation by mixing together – sea salt, bacon salt, garlic powder, paprika, ground pepper, onion powder
  • A meat injector
  • 2 cans of Darkish beer or ale – we used 1 can of Boddington’s and 1 can of Guinness
  • Applewood chips for the grill
  • Buns
  • Store bought sweet bbq sauce

1. HEATIFICATION of the Injecting Agent:  Heat 1 Cup of the Apple Juice and 1/2 of the can of beef broth with the garlic and olive oil over low heat in a sauce pan

meat injecting beef brisket smoked

Injecting agent heating on STOVIFIER

2. Once the flavors have come together and the mix is FRAGRANTIFIED – about :05 mins…let the mixture cool slightly

3. TRIMMITIZING: Pat dry the giant brisket and trim off most of but not all of the excess fat. The fat lends flavor and moisture to the meat…so leave about 25% of it on the giant beef

beef brisket trimmed dinner grill smoking

Giant knives scare me. Note some fat remains.

4. RUBIFICATION: Rub Dad Salt(tm) generously all over the giant meat

brisket smoked dinner grill

Rubbified with Generous Amount of Dad Salt

5. INJECTIFICATION: Fill the meat injector with the garlic, broth, apple juice mixture and inject liberally all over the meat

meat injector dinner smoked brisket grill

Injectifying Juice – messy job, so yes, do this in a large roasting pan lined with foil – those are my brother’s man hands, btw.

6. Cover the INJECTIFIED, RUBIFIED meat and refrigerate overnight

THE NEXT DAY……

7. RE-RUBIFYING: Remove the meat from the fridge and rub AGAIN liberally with Dad Salt

8. SMOKIFIER; Early, like way early in the morning, prepare the grill with very low indirect heat.

9. Prepare a large drip pan with 2 cans of beer (a darker beer is better here) and a 1/2 cup of Apple Juice AND the fat trimmings from the brisket and place it on the low rack of the grill

smoked brisket grill dinner

BEERIFYING – step 1 to SMOKIFIER prep

beef brisket recipe grilling smoking meats

Setting up the Smokifier – note coals are contained by large pieces of hickory that have been soaked for over an hour

10. SMOKIFICATION: Replace the second rack and put the Brisket over the side with the beer/juice/fat pan. On the other side, place several applewood chips that have been soaked for at least an hour in water in a smoker box

smoked beef brisket dinner grill

Let the Smoking Begin

11. Cover the grill and let meat smoke forever….Like 8 hours

12. FOILIZING: After 8 hours, remove the brisket from the smoker, put in a large roasting dish lined with foil….And, then seal the meat in foil.

beef brisket smoked on grill

FOILIZED – Ready to be ovenized

13. OVENIZATION: put the giant meat into a 250 degree oven for an additional 2 hours

14. REJUICIFICATION: Remove the meat and let it rest for :20 – :30 minutes

15. SLICERIZING: Serve warm by the slice

beef brisket smoked service dinner

Slicerizing the meats. Note fab smoke ring

We served the tender, smoky slices atop potato buns with some cole slaw and sweet bbq sauce.

I’m not sure it’s a great idea to TEACHIFY kids to speak wrong….But, I will say that now that the kids are older and able to make up their own words…it’s fun to watch. Plus, I’m sure it helps keep their creative juices flowing.

Listen, when in Rome, right? Being with my Cincy peeps is always a great GUESTIFICATION.

IMG_7457PS – LMK if you want to know more about Dad’s Salt(TM)

The Time is Right: Mexican Marinated Lime-ly Grilled Skirt Steak

skirt steak lime marinade cinco de mayo

Perfectly Grilled Skirt Steak

The life of the food blogger is very complicated. There’s like math when the recipe feeds 8 but I only want to feed 4 and there’s like conversions from liters to ounces and stuff.

But, maybe the most challenging thing is getting the timing right. See, we hope to guide our reader(s) through the perfect preparation of all holiday meals – so we have to actually prepare and write about the holiday meal before the actual holiday. Like celebrating Thanksgiving on the 3rd Thursday of November, Christmas on the 15th of December or July 4th on the 1st.  You understand.

cinco de mayo grilled skirt steak

May 5 – not Independence Day

This week it means that instead of celebrating Cinco de Mayo (not Mexican Independence BTW) on Sunday with the rest of the margarita revelers, I celebrated Dos de Mayo last night.

The only tricky part is explaining to dinner guests that we are in full on Mexican mode 3 days shy of the actual Fiesta.

Dos De Mayo Lime-ly Grilled Skirt Steak (Serves 4)

Total Time: 24 Hour Marinade…Then about 7-8 Mins of Grilling…:10 minutes resting…:05 minutes slicing

Tiny Apartment Tips:

  1. Your kitchen is small…And this is a big feast, so prepare in stages. I grilled the meat in the afternoon and reheated for dinner
  2. Skirt Steak is a long, big steak…And you only have one grill pan (my new All-Clad one is awesome) So – you will need to slice the steak in half and cook in two batches
  3. As always – grilling causes a lot of smoke and the vent above your stove top doesn’t really do anything…Open the windows and front door to your apartment to ventilate. Plus the wafting of steaky aroma into the hallway may attract that certain someone in the apartment next door
  4. And remember to close the doors to your bathroom and bedroom whilst grilling – otherwise your bed linens and bath towels will soak in the steaky smell

Ingredients:

  • dinner mexican jalapeno marinades skirt steak

    I fear the Jalapeno – so ribs removed

    1 2lb Skirt Steak – I got mine at the Whole Foods meat counter… and, while pricier than I might have thought it would be, it was beautiful

  • The juice from 8 Limes
  • 5 (yes five) giant cloves of Garlic diced
  • 1/4 C of Soy Sauce
  • 1 Big Bunch of Cilantro – chopped
  • 1 TSP Cumin Powder
  • 1 Jalapeno Pepper – diced – you can remove the ribs and seeds if you’re averse to too much heat…I did
  • 1 Squirt – Call it a TBSP of Ketchup
  • The Zest of 1 Lime
  • 1/4 Cup Olive Oil
  • Gindo's Spice of Life pepper sauce

    The Spice of Life

    Dash upon Dash of Gindo’s Spice of Life hot sauce – as my guests said ‘fresh and delicious’

1. Squeeze the juice of 8 limes into a bowl

2. Add the zest of 1 lime

Lime marinated skirt steak recipe

Limey!

3. Stir in the Garlic, Soy Sauce, Cumin Powder, Jalapeno, Ketchup, Dashes of Gindo’s Spice of Life, Olive Oil and Cilantro

skirt steak marinade mexican lime

This is not muy difficult

4. Slice that giant Skirt Steak into two equal halves and place each in a ZipLoc bag

dinner marinated skirt steak mexican cinco de mayo

The Skirt Steak – long and lean

Dinner mexican marinated skirt steak

Skirt Steak Halvsies

5. Cover each half of Skirt Steak with equal parts of the marinade

grilled marinated mexican skirt steak with lime

It’s in the Bag-gie

6. Seal the bags and put them in the Fridge over night

…..The Next Day

7. When you wake up.. Flip the bags over to ensure equal marinating on both sides of the meat. And leave them in the Fridge for the day.

lime marinated mexican skirt steak recipe

Don’t forget to Flip It, Flip it Good

8. Remove the marinated meat from the Fridge :35 – :40 minutes before grilling to temperate

9. Heat a grill pan over medium/high and spray with Pam Olive Oil Cooking Spray

10. Add the first 1/2 Skirt Steak and cook on one side for 3 – 4 minutes

dinner mexican All-Clad grill pan skirt steak

All Clad Grill pan – perfect apartment accoutrement

11. Flip and cook the second side for :03 mins

grilled marinated skirt steak mexican

Side 2: Pretty Grill marks don’t matter, cuz you’re slicing it

12. Remove from the pan and let rest while you repeat with the second 1/2 of Skirt Steak

13. Let second half rest for at least :10 mins

14. Slice AGAINST the grain – this means the lines on the steak run one way and you shall cut the other way

dinner marinated mexican style skirt steak grilled

This is EXACTLY how I like my meats

15. Serve…I served as part of a Mexican Tacos Fiesta with a great Tomatillo Salsa – recipe on that tomorrow!

As they say, timing is everything. Not sure what I’ll do on the real Cinco de Mayo…But, if anyone wants to come over for a Memorial Day Feast this Monday, let me know.

Meatloaf CAN Be Paradise…if not By The Dashboard Lights

tyler florence meatloaf recipe tomato relish

MMMMMMeatloaf

I suffered many cruelties at the hands of my parents in my childhood. Many. Most of the evil came in the form of deprivations they imposed upon me.

le sport sac blue bag meatloaf recipe

The Naughty Girl Accessory

I was not allowed to wear a non-competitive swim suit when all the other girls were starting to sport OP instead of Speedo.

I was not allowed to have a LeSportSac bag in highschool. Not allowed. Why? Because the naughty girls carried such satchels. I mean look how naughty it is!

paradise by the dashboard lights meatloaf recipe

Evil Album

And…in Junior High School when Meatloaf’s Bat Out of Hell album was taking teenagers by storm…I was not allowed to own it. Even though I could purchase the album with my own hard-earned money…I wasn’t allowed.

I wasn’t allowed because of the hit song “Paradise by the Dashboard Lights”. The song includes a  sportscast of a baseball play where the batter is trying to round the bases. I don’t know – Maybe it meant something else?!? But I just liked the song and wanted to own the album. I think that my father was also opposed to the whole ‘Bat Out Of Hell’ title. You know, because of Satan.

Later on, I learned that many people don’t like Meatloaf….the man AND the meal. But, Tyler Florence’s ‘Dad’s Meatloaf with Tomato Relish’ might just change all that.

Mmmmmmmeatloaf ala Tyler Florence (Serves 4-6)

Tiny apartment tips:

  • Recipe calls for whole milk…but, you can use any combination of 1%, 2% and cream – whatever you have in your apt
  • Recipe calls for 3 slices of white bread…but, what will you do with the rest of the loaf? So, I bought a demi loaf of french bread and used the inside of that instead
  • Recipe calls for a combination of Beef and Pork, 1.5lbs and 1lb respectively. BUT, ground beef comes in 1lb and 2lb packages…which means you would have extra and then what? And, I like veal in my meatloaf…so I buy 2.5lbs of Meatloaf mix instead. It’s ok if you have slightly more or slightly less. But I did find 1.25lb packages of the stuff and just bought 2.

Ingredients:

  • 2 TBSP Olive Oil
  • 1 Onion finely diced
  • 2 Garlic Cloves minced
  • 2 Bay Leaves – dried, jarred bay leaves are AOK
  • 2 Red Bell Peppers, cored, seeded and finely diced
  • 3 smallish tomatoes on the vine diced and seeded – or 2 large ones
  • 1/4 Cup fresh Flat-Leaf Parsley chopped
  • 12 oz Tomato Ketchup – the Heinz bottles are 14oz…so just use most of it
  • 1 TBSP Worcestershire Sauce
  • 3 Slices of white bread OR 1 demi loaf of french bread – no crusts and torn by hand.
  • 1/4 Cup whole milk….OR a mix of 2% and heavy cream
  • 2 1/2 lbs of ground meats…I use Meatloaf Mix which includes beef, pork and veal
  • 2 Eggs
  • Leaves from 2 Fresh Thyme sprigs – I have frozen sprigs in the freezer at all times
  • 4 Slices of Bacon
  • Salt an Pepper

Preheat oven to 350 degrees

1. In a large skillet, heat 2 TBSP of olive oil over medium heat

2. Add the bay leaves, onion and garlic and saute until fragrant and beginning to soften – about :04 minutes

meatloaf recipe food dinner tyler florence

Saute Onions, Garlic and Bay Leaves

3. Add in the red peppers and saute stirring for about :03 minutes

meatloaf recipe dinner paradise by the dashboard lights

Add the diced red peppers

4. Add the tomatoes, parsley, ketchup and Worcestershire and stir to combine

meatloaf recipe dinner tyler florence bat out of hell

Sauteing the Sauce

5. Add salt and pepper to taste – I just grind some pepper over the mix and throw some sea salt in…like a teaspoon or so.

6. Bring the mixture to a simmer and simmer for :05 minutes to combine all flavors

meatloaf recipe dinner food beef tyler florence

It loosens up as it simmers

7. Remove from the heat…And this is V IMPORTANT: Let cool….

Seriously….let it stand for at least :10mins. Remove the bay leaves at this point.

8. While that’s going on…Tear the bread into pieces and drop into a small bowl – cover with 1/2 cup of milk/cream combo

meatloaf recipe tyler florence paradise by the dashboard lights

Bread soaking in the milk…mmmmm

9. Crack the eggs into a small bowl or glass and gently beat them

10. In a large mixing bowl, combine the meatloaf mix with 1 1/2 cups of the cooled tomato relish, the eggs and thyme leaves

meatloaf recipe food dinner meatloaf mix

Because 3 Meats are Better than 2

meatloaf recipe tyler florence dinner

Add the COOLED relish, eggs and thyme

11. Squeeze the excess milk/cream from the bread pieces and add the bread to the meatloaf mix

12. Using your hands, mix the meatloaf

dinner recipe meatloaf tyler florence

Don’t over mix…just combine well

13. Line a rimmed cookie sheet with Reynold’s Wrap Pan lining paper

pan lining paper spinach balls recipe

Shiny on the bottom, parchment on the top

14. Form the meat mixture into a loaf – about 9 inches x 4 inches

dinner meatloaf recipe tyler florence

Free-Form Meatloaf

15. Coat the top of the top of the meatloaf with about 1/2 cup of the relish

dinner meatloaf recipe tyler florence

Relish Coating: The Magic of Moist Meatloaf

16. Cover the relish coated loaf with 4 strips of bacon

dinner meatloaf tyler florence bat out of hell

Because Bacon seals in the moisture and makes everything better

17. Bake for 1 1/2 hours – the bacon will be crispy and the meatloaf will be firm

18. Take the meatloaf out of the oven and let it stand for about :10 minutes before slicing

tyler florence meatloaf recipe tomato relish

MMMMMMeatloaf

OK…so Tyler Florence might not change anyone’s opinion of the singer, Meatloaf. And, I may never be able to convince anyone that Paradise by the Dashboard Lights is really a love story – although Meatloaf does promise to love the girl in the song ‘until the end of time’ and all. But, don’t deprive yourself of the magic of meatloaf. Because Tyler Florence’s meatloaf IS paradise and may just change your meatloaf hating mind.

Spring Break in NYC and The Other White Meat: Pork Tenderloin

pork tenderloin whole foods dinner recipe

Pork Tenderloin Mise En Place

A good friend spent this past weekend in Vail – at this time of year some of the airlines fly directly from NYC to Vail – Puff Puff. Anyway, she texted me an overview of the scene at the airport: Moms and Dads on Blackberries, kids being tended to by nannies while waiting to board the plane. Yeah, it’s private school spring break in New York. Check your FaceBook or Instagram feed and you’ll see what I mean.

Sean Lowe the Bachelor pork tenderloin

Book Club…

For six months a year, on Monday nights, I have book club (read: The Bachelor Watching). My hosts cook a lovely dinner, we catch up on life and then spend two hours soaking in The Most Dramatic Season Ever.

On one such recent Monday, this UWS couple admitted to me that they were the ‘worst parents ever’. Why? Well, because, GASP! Their son’s spring break was rapidly approaching and they had nothing planned for him. To make it worse, their son is, indeed, in private school and is sure to be the only five-year-old to return after the hiatus without tales of skiing, snorkeling, swimming with dolphins and all around hobnobbing with the rich and famous.

I tried to console them and ease their shame with the story of my own upbringing. OK…I went to private junior high school. There I said it. And, while other families were jetting off to Eleuthera (yes, I had to google the spelling on that) and Jackson Hole and Little Dix Bay, we stayed home. Sure, my mom might take us to the mall (aka The Stamford Town Center). But, for the most part, we spent the two weeks of vacation in the affordable comfort of our own home. And I turned out ok. (Zip it, this isn’t a question).

Staying home for spring break never bothered me. But there were other cost cutting measures that did make me feel different than my well-traveled classmates.

Growing up less fancy than some of my friends may be why I have always been a little prejudiced against cheaper meats…like pork: The Other White Meat.

Truth be told: I don’t like pork. Sure, I love bacon…but that’s not the pork I mean. I’ve never been a fan of the pork chop. It’s not the more interesting or expensive lamb chop. And, until three weeks ago I thought that I hated pork tenderloin…It’s not the fancy beef tenderloin after all.

But, at a recent ‘Book Club’ dinner, my gracious hosts prepared an amazing pork tenderloin that may, if you’re like me, change your mind about the other white meat.

Pork Tenderloin (serves 4)

Tiny apartment tips:

  • Always mise en place – IOW set up your ingredients and take a pretty picture
  • You always have to buy more fresh ginger than you need for any one recipe, so when you buy it, peel it, wrap it in Saran and then put it in a baggie and into the freezer. It’s easier to grate this way and lasts a long long time
  • You’re going to need a meat thermometer…OXO sells a small one that’s tiny apartment friendly. The face has a smaller diameter that fits nicely in a drawer

Ingredients:

  • A 1 – 1.25 lb Pork Tenderloin – I priced these at several UWS locations and found that the ones at Whole Foods are not only very competitively priced at $14.99/lb, but also the prettiest.
  • pork tenderloin asian flare whole foods

    Pretty Whole Foods Pork Tenderloin – but does sort of look like Alien

  • 3 TBSP Freshly Grated Ginger – I go heavy on ginger because I just love it
  • 2 Cloves Garlic – minced
  • 2 TBSP Rice Vinegar
  • 2 TBSP Low-Sodium Soy Sauce…OK, I used the packets from a Shun Lee delivery
  • 3 TBSP Toasted Sesame Oil. Yes, there’s a difference between sesame oil and toasted sesame oil…it’s about $6 – but go for it.

1. Combine all ingredients in a bowl and whisk together creating an asian marinade

grated fresh ginger pork tenderloin recipe

LOTS of grated ginger

pork tenderloin marinade asian

My new tiny baby whisk from Sur La Table. LOVE

2. Unwrap the pork tenderloin and place in a ZipLoc baggie

3. Pour the marinade over the pork

pork tenderloin asian marinade

Marinating Pork Tenderloin – pre-fridge

4. Seal the bag and place the marinating pork into the fridge for at least 2 hours and up to 6 hours. I marinated about 5 hours…During the marinating process, flip the bag every hour or so to ensure the meat is evenly marinated.

whole foods pork tenderloin recipe food

Pork Tenderloin, Post 5 Hour Marinade

5. About :20 minutes before cooking, take the pork out of the fridge and temperate (bring to room temperature)

6. Preheat oven to 375 degrees

7. Place the pork tenderloin on a cookie sheet lined with Reynold’s Wrap and into the oven

OXO meat thermometer dinner pork food recipe

OXO

8. Roast for :25 – :30 minutes – until the meat thermometer reaches 145 degrees

9. Remove from the oven and place the pork on a cutting board and cover with tin foil

pork tenderloin asian marinade recipe food

Out of the Oven and Ready to Rest – still sorta looks like Alien

10. Allow the meat to rest for at least :10 minutes..the Pork will continue to cook during this resting period

11. Slice and serve

tender pork tenderloin recipe food dinner

Perfectly Roasted. A little pink is AOK

I gotta tell you, I was a lot skeptical about pork tenderloin. I was even a little nervous when my hosts told me they were serving it for dinner. But this was really good.

I’m not going to try to convince you that staying in NYC for spring break is the same as skiing in Val D’Isere. And, a trip to the Stamford Town Center in March may not be exactly as fabulous as a sun-soaked villa in Nevis.

But, don’t be ashamed of The Other White Meat. When done well, the super-tender asian marinated pork tenderloin can be just as satisfying as other much more expensive competing meats.

Laissez Les Bons Temps Rouler: 3 Days in The Big Easy

emeril's new orleans chicken restaurants

Chili Glazed Farm Chicken: Emeril’s New Orleans

I spent this past weekend in New Orleans. Yeah, that’s right – in the Big Easy. I learned a lot over the course of just three days. And, thought maybe a photo essay of the journey (I use ‘journey’ a lot now because of ABC’s The Bachelor) would be the best way to share.

Where it all began: A rough start

nyc snow delta to new orleans

I woke to this view from my apartment..Not promising for travel…

And the snow was only getting worse. Still, those nice people at the delta.com flight status board assured me that my 11am flight would be ‘on time’. And, I headed to the airport. Only to find that my flight had been canceled. And, I was rescheduled on a much later flight. Much much later….

lga delta direct to msy flying new orleans

My original flight posting

lga to msy direct delta airport dining

Posting the delay…upon delay…upon delay

But I made some friends which helped to pass the time….I mean we were all in the same situation….

dining at LaGuardia

Bob the Brit, NBFF at LGA

chef lga to msy flight delay delta

Young chef and all day LGA pal

And, we ate some food, and maybe drank a little – which helped:

delta to msy from lga dining

Cool way to keep busy and order food at LGA – Order on iPad…

And, we met all kinds of people during our long long wait…

bachelorette party new orleans lga to msy direct delta

Yes, the ‘bride’ is wearing a penis head band.

After about 12 hours at LGA (with a detour to JFK and back), my flight finally took off and I was on my way…

Upon arrival just shy of midnight, a friend and I took a stroll – read elbow to elbow walk through very happy (read drunk) people on Bourbon St. We stopped just once to have a quick drink at a piano bar…nothing notable – then back to the hotel and to bed.

Saturday Brunch with Friends at Brennan’s in the French Quarter

mimosa's brennan's new orleans brunch

Began as it should – Mimosas in the Garden at Brennan’s

There are a few things one must try in New Orleans…many of these are alcohol based:

milk punch New Orleans brennan's brunch

Milk Punch – Like a Grown Up Milkshake

brunch brennan's new orleans dining

Mel not loving her first Bloody Mary

For brunch, I had Eggs Sardou: an amazing plate of poached eggs on artichoke hearts and a bed of creamed spinach…Hollandaise sauce on the side:

poached eggs at Brennan's new orleans

Paprika on One, Chives on the Other

And….Of course, we ordered cheese grits for the table. YUM.

cheese grits brunch brennan's new orleans

Cheesy Cheese Grits

For dessert…The Bananas Foster Flambe is a MUST:

brennan's new orleans bananas foster

The Bananas Foster is a MUST order: This is the Before shot

brennan's bananas foster new orleans

Drama! Flambe-ing of Bananas Foster – During the Flambe Process

bananas foster flambe brennan's new orleans

And…Plated

That night, we all attended a wedding at The Foundry in the Warehouse District. A couple of things I didn’t know about New Orleans weddings.

1. After the ceremony, all guests join the bride and groom in what’s called ‘Second Line;’ – a brass band lead parade around the block. Really fun and a great way to get the party started.

2. Apparently….you can include a drag queen performance. This was our late night wedding entertainment:

wedding drag queen new orleans

You could see her giant panties through the dress

After the wedding we not so wisely braved the crowds of people on Bourbon St. I mean, we just had to get giant drinks in collectible cups. A couple of notes about life on Bourbon Street:

1. There is no ban on open containers of alcohol…except that booze must be in a ‘go-cup’ which any bar will gladly give you as you walk out the door. In New Orleans, creating the most sugary, insanely boozed up cocktail and then crafting a desireable keep sake container, is a sport

grenade drinks Bourbon St new orleans

The Grenade: Fruity Boozy and in a Keepsake Container

2. While the drinking age is 21, New Orleans differentiates between the age of purchase and the age of consumption. SO….if you are 18, your mommy or daddy or guardian or creepy older boyfriend can buy you a drink and you are then allowed to drink it. This came in handy as we had an 18 year old with us.

boozy cocktails on bourbon street new orleans

And… We also had these…Shark Attack!

We were back to the hotel after a quick dance at Oz – which made our gay friends happy as it’s a gay bar – and tucked in bed by the crack of 4am.

Sunday…We classed it up and went to one of the most historic and notable restaurants in town.

Galatoire’s Brunch (note the big meal at Galatoire’s is Friday lunch…but since we didn’t make it to New Orleans in time for that, Sunday brunch would have to do)

Galatoire's New Orleans restaurant

Galatoire’s Lovely Logo’d Glass

A few tips to fitting in at Galatoire’s:

1. Everyone has his/her own waiter…I mean like the regulars go back and request a specific waiter. Some of the waiters have been there for years…like 35 years. As we didn’t have such history, we were assigned a great waiter named Murphy – I highly recommend him!

2. Don’t ask to see a menu – no one who is anyone does that! Your waiter will guide you to the most amazing dishes – trust him.

3. Get the Oysters En Brochette. It’s oysters and bacon deep fried and delicious

galatoire's brunch sunday menu

Fried, Salty, Briny and Amazing Oysters En Brochette

4. Try the turtle soup. You can’t do that at Brennan’s because Brennan’s back yard has a pond with turtles basking in the sun…It would just be rude to order turtle soup there. Our waiter at Galatoire’s, Murphy, brought us a sample as he knows it’s a New Orleans must have

turtle soup new orleans galatoire's

Yes, there are real turtles in there

5. Go with someone who is willing to share. My dining date and I split the lamb chops with mushroom sauce and the redfish…Well, Murphy split it for us….And, a side of the creamiest most amazing potatoes au gratin:

galatoire's lamb chops and redfish

So So good…And, love the sauce soaked white toast

amazing potatoes au gratin galatoire's new orleans

Potatoes Au Gratin, Not So Rotten

6. And….Have a martini. It’s the right thing to do in such a cool, old school venue.

After brunch, we took a walk – read: tried to walk it off. We popped into Carousel Bar to visit with the newly married couple and have a vodka soda. Then took a food coma nap before preparing for dinner.

Emeril’s New Orleans: Sunday Dinner

Emerils logo

This is Emeril’s original restaurant. It’s located in the warehouse district, so if you’re staying in the French Quarter…It’s a bit of a walk. Though, really, after all you’ve eaten, you should walk. We took a cab.

Because we were hungry – go with it, you’re in New Orleans – we ate:

Emeril's New orleans appetizer

Angel Hair with Mushrooms in a Taso Cream Sauce

And we also had….

Emeril's new orleans menu dinner

Roasted Filet Mignon…And, more potatoes

emeril's new orleans chicken restaurants

Chili Glazed Farm Chicken

Emeril's new orleans souffle

Oozing Chocolate Goodness Inside

Luckily, we also saved room for dessert. After all, we didn’t have dessert at Galatoire’s. At Emeril’s they have an amazing chocolate souffle…but, order it when you order your meal as it takes :30mins to prepare. Well worth the calories!

We paired it with a lovely Schramsberg rose.

Amazing dinner…and a great farewell meal. Definitely better than the eggs and grits I had at the airport Monday morning.

After our three day dining, drinking and wedding dancing extravaganza, I’m in love with New Orleans. And, while the good times certainly rolled this past weekend, the only thing rolling now is the fat on my satisfied stomach.

But the temporary weight gain is totally worth it. And, all I can say is: Get to New Orleans and laissez les bons temps rouler!