Top 10 Things You Should Eat in New Orleans that You May Have Never Heard Of

Everyone is familiar with Cafe Du Monde, and muffelettas from Central Grocery, but how about the really great places that are off the beaten path. Having lived in New Orleans and worked at the Monteleone Hotel in the center of the French Quarter, suggesting great places that people could not find in their travel books was a great way to make a guest's stay even more memorable. Finding a new place, away from large masses of tourists is the best. So here are a few suggestions for you. In no particular order.

1. The "All That Jazz" po-boy at Verti Marte- Verti Marte's website claims that they are the "Best Kept Secret in the French Quarter," and they might be right. This is almost strictly a local's place, and their po-boys are exceptional. The one that the locals go nuts for is the "All That Jazz". It is a medley of grilled ham, turkey & shrimp, swiss & american cheese accompanied by grilled mushrooms, tomatoes, on grilled french bread with our original "Wow Sauce". Now it sounds a bit extreme, and it is, but there is nothing like it on this planet. I treated my wife to one of these and a bottle of white wine while dining across Decatur from Jackson Square as the sun went down, and it was magical.

2. Anything fried at Jacques-imo's- Jacques-imo's is the funkiest restaurant in New Orleans. The food varies from fried chicken to tuna with brie in a champagne sauce. Be sure to order something fried while there, even if it is simply an appetizer. The fried recipes come from the world's most famous fry chef Austin Leslie. There are no reservations, unless you have a party of five or more, and you better make them 30 days in advance. For those of us who do not have three or four other friends to drag out to dinner, I suggest getting to the restaurant when it opens at 5:30pm, because the line will wind around the block.

3. Barbecued Oysters at Ralph Brennan's Red Fish Grill: The Brennan's family is synonymous with great dining, and though most locals don't dine at the Brennan's restaurants too often (seeing as they are packed with tourists), I do send many friends to the hectic and crowded Red Fish Grill on Bourbon Street to sample the very different Barbecue Oysters. Of course, barbecue in New Orleans is totally different then anywhere else in the world, and these little nuggets stretch the definition even further. They are actually fried oysters tossed in the local favorite hot sauce, Crystal's (which has more vinegar and flavor than it does spice) then topped with bleu cheese crumbles and drizzled bleu cheese dressing. Sit at the bar and take down two dozen of these babies. They are so good, I convinced the owners of Paulette's here in Memphis to put them on the menu. We ran them as a special for a couple of weeks, and the demand was so high, they are a permanent fixture. At a Louisiana Restaurant Association Trade Show, I met Ralph Brennan, and I expressed my love for the recipe. He said thank you and said, "You know what else would be good... Frying the oysters and rolling them in a worcestershire glaze and topping them with cream cheese." My eyes got big and I told him he was a genius. He laughed and said the recipe was mine to use if I wanted to.

4. Domilise's- Speaking of oysters, the best oyster po-boy in town has to be at the neighborhood Uptown hole-in-the-wall called Domilise's (5240 Annunciation St.). A place you probably wouldn't normally go into for its rough exterior, Domilise's interior is a quintessential New Orleans neighborhood bar and eatery. All of the po-boys are great, but the oyster po-boy is spectacular. And the atmosphere is unbeatable.

5. Hansen's- An overlooked aspect of New Orleans cuisine is the sno-ball. Almost a staple to life in a climate that doesn't see weather dip to below 60 degrees all too often, sno-ball (called sno-cones by us Yankees) stands can be found in many New Orleans neighborhoods, but the best of the best is Hansen's (4801 Tchoupitoulas St). Hansen's is in the same neighborhood as Domilise's and makes for a perfect dessert. The family has been making sno-balls since 1939 and it is the most beloved sno-ball stand in all of New Orleans. The family faced tragedy during Katrina, but lucky for us, they reopened.

6. La Crepe Nanou- In a town full of cajun, creole, and other influences, sometimes the original French influence of the city can be overlooked. Not at Crepe Nanou. Located in Uptown, Crepe Nanou offers authentic French bistro fare in an exquisite atmosphere. The food is phenomenal and the dining room is beautiful. Forget the bustle at Commander's Palace. Go to Crepe Nanou for a cozy, relaxing night out.

7. Port of Call- On the edge of the French Quarter sits the best burger joint in town. Port of Call is a one-of-a-kind place, that serves up award winning hamburgers that go down so well with a cold draft beer. Get a spot at the bar and enjoy the nautical decor as you chomp down an enormous patty cooked perfectly. On Saturdays, the place is bursting at the seams as a Port of Call burger and Bloody Mary seem to be a popular hangover cure-all.

8. Lola's- I hate to mention this place. I hate it because in my opinion it is the best restaurant in town, and the word is getting out, and the wait is already too long, but I love this place so much, I cannot keep it from you. Lola's is located on beautiful Esplanade Avenue. It seats maybe thirty people, and it does not take reservations. The fare is Spanish, and you won't find more reasonable prices for what you get anywhere (not just in New Orleans, anywhere in the world). The food is perfectly prepared with great ingredients and it is ridiculously inexpensive. They do not take checks or credit cards, and they do not serve wine (bring your own). Lola's is the best kept secret in the entire city, and you should definitely go.

9. Camelia Grill- Now this place you may have heard of, but I will include it anyway. I feel like no Saturday morning would be complete without a 6-mile trolley ride down St. Charles Avenue to Carrollton to enjoy breakfast at the Camelia Grill. The Camelia Grill is a greasy-spoon place with no-frills yet seriously sincere service. Order a chocolate freeze as you sit at the counter watching the organized chaos in the kitchen unfold.

10. Southern Candymakers- And if you are looking for pralines, search no further. Southern Candymakers on Decatur Street in the French Quarter is the place to go. They have the most delectable pralines in the entire city, and no trip to New Orleans is complete without a great praline.

Vegetarian Red Beans & Rice

Probably the most famous dish in New Orleans. Traditionally served on Mondays, so the leftover ham, and ham bone, from Sunday lunch would not go to waste, red beans and rice is a staple of all locals in New Orleans. You can find many, many recipes for red beans and rice. The one I am posting today DOES NOT have meat in it. But you can easily add diced ham, sausage (andouille) or bacon to the recipe and have a legitimate New Orleans-style red beans and rice. And any true New Orleanian will tell you, it isn't the meat, it's the beans that make the dish. Finding red beans is hard outside of Louisiana, but you can substitute red kidney beans.

***BEANS MUST SOAK FOR 8 HOURS BEFORE COOKING***

Prep Time: 3 hours Servings: 16

1 pound dried red beans, rinsed and sorted over $1.00
1 chopped yellow onion $1.00
1 chopped celery bunch $2.00
1 chopped green bell peppers $.80
salt and pepper $.10
Pinch cayenne $.10
3 bay leaves $.10
2 tablespoons parsley $.20
2 teaspoons thyme $.10
3 cloves chopped garlic $.10
10 cups water
4 cups cooked white rice $.75
EVOO: $.15

Total Cost $6.40 Cost per serving $.42

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the EVOO over medium-high heat. Add the onions, celery and bell peppers to the oil in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, (and this is where you would add your sausage, ham and/or ham hocks if so desired) and cook, stirring, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and remove the bay leaves.

Southwest Chicken Soup

So, this is going to be a favorite, for sure. Anything with cumin in it, is great. Anything with cilantro, is wonderful. Anything with both, is ridiculously insanely good. Trust me.

Prep Time: 45 minutes Servings: 8

1 lb. chicken breast $4.00
42 oz. Chicken Broth $2.50
1 can of corn $.70
1 can of black beans $.70
1 can of diced tomatoes $.70
1 bunch of cilantro $.90
1 small white onion $.75
salt and pepper $.10
1 tbsp. Cumin $.50
2 tsp. Taco Seasoning $.50
EVOO $.25
Bay leaves $.40
two cloves of garlic $.25

Total Cost: $12.20 Cost per serving $1.53

I bake my chicken, seasoned with salt and pepper at 350F for 30 minutes. Like I have stated before, baking chicken all at once, will save you time. That is why we had Chicken salad yesterday, and now soup with chicken in it today. Think EASY! Dice the chicken into bite-sized pieces when finished. Drain the "water" out of the corn, black beans, and tomatoes, and rinse in a strainer. Dice the onion and garlic and sautee in a a stock pot with the EVOO. Add salt and pepper. Once onions soften, drop in beans and corn. Sautee one minute. Add the broth, tomatoes, chicken, cumin, bay leaves and taco seasoning. Bring to a boil, then simmer for 15 minutes. Right before serving, finely chop the cilantro and add that to the soup. You want it to wilt slightly in the soup. Salt and pepper to taste, and if you are like me, you may want to add more cumin. I love the stuff. For a little extra joy, you can add tortilla chips before serving, or fresh slices of avocado. So good!!!!

Bleu Cheese Chicken Salad

This is one of the simplest and best chicken salad recipes I have ever made. Paulette's served this at lunch, and we couldn't make the stuff fast enough. Here we go.

Prep time: 40 minutes Servings 8

1 lb. of chicken $4.00
1 stalk of celery $2.00
1/2 bunch of red grapes $2.00
6oz. Bleu Cheese $4.00
Walnuts (pieces are cheaper and okay to use) $2.00
2-3 Tablespoons of Mayonnaise $.30
salt and pepper $.10
OPTIONAL:
A cap full of white vinegar $.10
A few dashes of Tabasco $.10

Total Cost $14.40 Cost per serving $1.80

Season the chicken with salt and pepper. Bake the chicken at 350F for 30 minutes. Once finished, dice the chicken. Chop the celery. Slice the grapes in half. Crumble the bleu cheese. And combine all ingredients together. Start with just a tablespoon of mayo, and add more to get the consistency you prefer. I have found some folks (like me) LOVE mayonnaise, and some people don't. The vinegar and tabasco bring out the flavors a little bit. These are optional, but I think they make a big difference.

Grocery List and Menu for this Week

This week our menu is going to have a couple of soups and salads on it. The autumn weather is a perfect time for great stews and soups, and my wife has requested that I make, what she considers to be, the best chicken salad there is. I am also making my favorite sandwich and salad combination. It is a must try. So here is the menu:

Bleu Cheese Chicken Salad
Red Beans & Rice
Butternut Squash Soup
Gruyere Grilled Cheese Sandwiches on a bed of Mesculun Greens with Humboldt Fog
Southwest Chicken Soup


Red beans (or kidney beans if you cannot find red beans)
2 lbs. of chicken breasts
4 oz. of bleu cheese
Mayonnaise (do not get light, get real mayonnaise)
walnuts (2 oz.)
42 oz. of chicken broth
32 oz. chicken stock
chives
Gruyere 6 oz.
Humboldt Fog cheese (probably only available at nice grocery stores like Whole Foods, but totally worth it) small amount 3 ounces maybe
Mesculun Greens (if you cannot find, then spring mix will do)
8 oz. of Cheddar (not shredded, shred your own)
Can of Black Beans
Can of Diced Tomatoes
Can of Corn
celery 3 stalks
1 green pepper
3 white onions
1 bunch of grapes
1 butternut squash
1 carrot
1 Avocado
1 bunch of cilantro

Chicken and White Bean Chili

This one you may laugh at me a little. I stumbled across this recipe as I was on the seasonings aisle, and I saw this packet of seasoning that caught my eye. It was seasoning for Chicken and White Bean Chili. So I took it home, tried it, and loved it. It is extremely healthy. The recipe on the package tells you to cook your chicken breasts in oil. I prefer to bake mine in the oven. SO here we go.

Prep Time: 35 minutes Servings: 4

1 lb. Chicken Breasts $4.00
One can of Great Northern Beans or Navy Beans $1.00
McCormick's White Bean Chili Seasoning package $1.50

Total: $6.50 Cost per serving $1.63

This recipe would also go well with some sauteed red peppers for a little more interesting meal, but it is not necessary.

Bake your chicken in the oven for 30 minutes at 350F. For this dish, I simply season my chicken with salt and pepper. Remove from the oven and dice the chicken. Place in a pot with the beans (do not strain), the seasoning, and water, and bring to a boil. Once it is heated, it is ready to eat. This is about as easy as it gets.

Zing Zang Bloody Mary Vegetable Soup

Zing Zang is my favorite Bloody Mary mix. In fact, unless it is a homemade mix, I will not accept anything else from any restaurant. So when I had a bottle of it leftover from a party, and I needed to get rid of it, I thought about cooking with it and found this great recipe on their website. This is cooking at its simplest. This recipe makes A LOT. I froze half of it, and will bring it out of the freezer in a few weeks for another great dinner. Enjoy!

Prep Time:
30 minutes Servings: 8

1 medium onion, chopped $.80
3 stalks celery, chopped $.30
3 carrots, chopped $.25
1 small yellow squash, chopped $.45
1 small zucchini, chopped $.45
3 potatoes, peeled and chopped $1.00
1 16 ounce can chopped tomatoes $1.00
1 32 ounce bottle Zing Zang Bloody Mary Mix $5.00
8 cups beef broth $2.50

Total Cost $11.75 Cost per Serving $1.47

Combine all ingredients in stock pot. Bring to a boil; reduce heat, cover and simmer until vegetables are tender.