Weekend Stuff and NOLA!!

We went to New Orleans last week and it kicked our ass.  Which is why I didn't get this posted yesterday.  We got home Saturday afternoon and, yeah, I was still not forming complete sentences until this morning!!  It was our first time there (I know, I know) and I have to admit I had really low expectations because, Bourbon Street.  Friends.....I was wrong.  Not about Bourbon Street.  It's the petri dish that you think it is....don't go unless you're under the age of 25.  Seriously.  It stinks.

But the rest of the city?  Completely charming and the food and alcohol is amazing.  Choices for days.  Seriously......anything you are craving, you'll find it there, but can I suggest for your first trip that you, at least, get in the New Orleans staples.

Like gumbo........

and muffuletta

and oysters.....omg get the oysters at Peche and Felix's

Let's not forget the beignets.  If you want to avoid the lines at Cafe DuMonde, check out Morning Call in City Park.  Beautiful place to sit outside if the weather is nice.

Sorry I took the picture pre-powdered sugar.  Once they were doused, they didn't last long!  Oh and have the Cafe au Lait, even if you think you don't like it!

The only thing I really wanted to try but physically ran out of room for was a Po Boy.  Next time.  

Exclusive Resorts has partnered with The Windsor Court hotel, so that's where we stayed.  The hotel is old and beautiful and very New Orleans....the bartender mixes a fabulous drink.....but I wouldn't say the room was "Exclusive Resort" value.  If you're a member,  you know exactly what that "value" should be on a daily basis.  So there was that.  Not a trip-ruining experience, but something that needs to be noted.  Moving on.  Directly across the street from the hotel sat John Besh's flagship Restaurant August so that's where we went Wednesday evening.  As expected, it was fabulous.  Beautiful high ceilings, gorgeous woodwork, white tablecloths.....perfect.  Plan on having a drink at the bar before dinner and leave room for dessert!!  Great experience.

The next morning we went on a three-hour city tour with Al as our guide.  Oh, Al.  Quintessential New Orleans' character.  He knows every celebrity in town.....they exchange New Year's texts.....or so Al believes.  Actually, I believed him!  So fun.  Has lived in New Orleans his whole life, evacuated his family before Katrina hit but lost his business, all his money and the flood waters were up to the second story of his beautiful home which was not far from where the levees broke.  He doesn't blame the levees for the devastation, however, and has a theory that involves the long-ago destruction of New Orleans wetlands.  He may be right.  Very informative and I feel like it was essential to the trip.  It was a driving tour, so the only disappointment was not getting to take a lot of pics.....of say, his good friends' Sandy Bullock's and John Goodman's homes.  He could have at least introduced us......

After that, off to a late lunch at Peche.  Very cool place and I loved the relaxed interior and vibe.  Fabulous cocktail that involved Gin, Ginger and Cucumber to start and then we ordered and dozen oysters (Ed anointed them the best he's ever had) and about 6 different tapas.......

.....and then my mind was blown when they brought the dessert menu that had liquor pairings, y'all.  If you don't try the pineapple rum cake with dulce de leche ice cream and the El Dorado rum pairing, I'll find you and slap you. 

Our favorite tapas were the fish sticks, the spicy ground shrimp and noodles and the brussels sprouts.  

After that, back to the hotel for a quick nap then off to the evenings mixology lesson with Daniel Victory of Victory Nola who was named one of the Top 5 bartenders internationally by GQ Magazine and traveled the world as Bombay Sapphire's international ambassador before settling back in NOLA and opening Victory.

Above the bar is his private "classroom" where he gives private mixology lessons either for a group, or in our case, just Mr. B and myself.  We learned to make the perfect Sazerac, The Original Hurricane and Ramos Gin Fizz.  Daniel is really great at what he does, is personally engaging, has great stories and continued to entertain us the rest of the evening at his beautiful bar downstairs.  His wife was even kind enough to call us a much needed (first ever) Uber at the end of the night.  If you're taking a group to New Orleans for something special, say a bachelor or bachelorette party, birthdays, etc., this is a really fun, personal and private experience.  And the food pairings they serve with each cocktail you make are not a mere afterthought.  This is just a great place.

This is a really bad pic of Daniel.  Sorry.

OMG we had to get up the next morning and start all over again at 11:00am with an all day food and cocktail tour of the French Quarter.  We were both still full and probably, technically drunk from the night before, but we put our big girl (and boy) panties (pants) and soldiered on!  The first stop was at Felix's for oysters.  You've got to come here when you're in town.  They've been doing this for over 70 years and were absolutely the nicest, most genuine people we met.  We bellied up to the bar, ordered a little hair-o-the-dog Bloody Mary and the oysters started appearing one by one....you eat one, they shuck you another one....over and over.....until you cry uncle!  Such fun.   Maybe the largest oysters I've ever seen.

Next stop was the French Market for a muffuletta.  Hubs claimed they were delicious but since I'm not a fan of olives, I left this one up to him.  The locals don't like to say this aloud, but apparently the French Market was one of the casualties of Katrina that turned out to be a blessing.  The reincarnation   is a better, more diversified product.  

Then it was on to gumbo, shrimp and grits, and crab cakes at Cafe Amelie which is in the historic 150-year-old Princess of Monaco Courtyard and Carriage House on Royal Street.  Absolutely the most beautiful setting of the day and the weather was perfect for sitting outside.  The food was also amazing.  At this point, we were STUFFED and luckily this was the end of the food portion.

The FUN portion was just getting revved up, however, as the first parade of Mardi Gras started at 3:00pm with the Krewe of Cork.  And since they're all about everything wine, we had to go watch.  Oh lawd.........

Then we did what you do in New Orleans.......walk around the French Quarter and bar hop and people watch!  It was everything you've imagined!

We drove home Saturday morning in a fog (not the weather....our heads) just as Mardi Gras was really getting started.  I only saw a tiny portion of what happens there during the next few weeks.  It was enough!!  Y'all enjoy without me.

I can't say enough about our concierge, Claudette, of Nouvelle Orleans Concierge LLC, who arranged all of our activities and hung with us the entire time......eating and drinking our way through the city.  It would not have been the same without her guidance and vast knowledge.  What an interesting life she's led!

I feel like I need to offer up at least one recipe of my time there, so I'll leave you with the perfect Sazerac.  According to Daniel, how it should be made....

Sazerac

1 serving

1 1/2 ounce rye whiskey

1 sugar cube

splash of water

4 dashes peychaud's bitters

splash of herbsaint

Fill an old fashioned glass with ice and a splash of hersait and set aside.  In a separate mixing glass, muddle sugar cube and splash of water.  Add remaining ingredients over ice and then stir.  Discard ice and any excess herbsait from the previously prepared old-fashioned glass and strain cocktail into it.  Garnish with lemon peel.

+++++++++++++++++++++++++++++++++++++++++++++++++++++

Other things that caught my eye the past week...........

We're finally getting the "official" election year started today.  It's gonna be a long 10 months people. No matter what side you fall on.  What are the Iowa Caucuses?  And how are they different from other primaries.  Here's everything you need to know.  And what, exactly, is it like to live in Iowa the week before the Caucuses.

Hollywood's cutest couple, Dax Shepard and Kristen Bell, posted this little ditty this week and the internet loved it.  This pales in comparison to my favorite Kristen Bell internet moment.  I cry right along with her the entire video.  For different reasons.

My brother and I were texting about Idris Elba the other day and he mentioned the series Luther.  I'd never heard of it so I binge watched the first four episodes of the first season on our way home from New Orleans.  Elba is fabulous, but this series is fucking intense.  I don't watch a lot of "crime" series, so I don't have much to compare it to, but are all the criminals this horrific??  That said, I can't stop watching.

I also downloaded this series after Al, our tour guide, mentioned that it was his favorite series set in NOLA.  I haven't had a chance to watch it yet, but I'll let you know.

This caught my eye after a conversation with our two guides on Friday.  One has already been to Cuba and has three future trips already planned guiding groups.  Claudette, our concierge, said that she deffinitely wanted to see the country in it's current, pre-americanized glory.  Sounds like she'll need to get there soon.

Discovered this recently and love her voice.  Reminds me of Sade.

Last, but not least, this cauliflower recipe is happening tonight!

Enjoy the rest of your week!

Weekend stuff......

Let's start with a little eye candy....I loved the transformation of this Brooklyn brownstone. Just stunning.


57 small things to do for yourself this year. Sooo many good ones here but I find #26 to be especially true.


"We go from the freshest, deepest, coldest source of fresh water in North America, the Great Lakes, and we switch to the Flint River, which, historically, was an industrial sewer." Flint's water crisis......HOW in the hell does this happen?



I mentioned last week that I'm reading this book. Here's an interview that Katie Couric did with Paul's wife, Lucy. "You know, we're sort of all guaranteed suffering. And it's up to us to strive to make meaning - to strive to be good, to do the right thing, to be better - and to live according to our values."


We were all taught in grade school that no two snowflakes are the same. For those of you buried under massive amounts of those flakes this weekend, here's the science behind how those differences happen!


Garden and Gun (can y'all tell it's my FAVE?) talked some of the South's best professional pastry chef's and biscuit bakers into taste testing biscuits from fast food chains. I guarantee the results will surprise you!!


"Q-tips are one of the only, if not the only, major consumer products whose main purpose is precisely the one the manufacturer warns you against." I have always read to never put anything bigger than an elbow inside your ear canal, so I, obviously, don't use Q-tips, but Mr. B can't live without them.


Here's the original Buzzfeed article regarding tennis's match-fixing scandal and here's a link to player's reactions. I think we'd be naive to believe it's not happening and only a matter of time before the names come to light. Should they be banned for life?


Are you reading The Players Tribune? Lose yourself in the "Letters to My Younger Self" section....I particulary loved Joe Theismann's ("On November 18, 1985, maybe take the night off.") and Pete Sampras's letters. Then browse the rest of the site. It's a platform for players to connect directly with their fans, in their own words and it's an enlightening read. It's founded by Derek Jeter, so there's a heavy University of Michigan slant......avoid those areas!


I loved this story about an Indiana Pacer's usher. You just never know how interesting someone's life story might be!!!


So today's games will decide who will play this year's Super Bowl.....can you believe it'll be the 50th? FYI....I'm Team Brady. Haters gonna hate. (Speaking of the stud and his super model, this made me laugh!) I don't yet know my party plans, but if you're looking for some food inspiration..........50 Super Bowl Recipes for Super Bowl 50, these cashews sound delish and easy, and how about these 5 amazing chili recipes from around the South. To satisfy everyone's sweet tooth and because it's crazy simple, serve your party guests this Chocolate-Cookie Crunch Trifle!


I'll be attempting this souffle this week because it sounds amazing, plus I'm a souffle rookie and I think it's time to slay that beast. Wish me luck.


Enjoy what's left of your weekend and Go Patriots!

Malbec Fig (Chocolate) Brownies

Yes.  My wine-addicted ass found a way to incorporate wine into brownies.  Let's clarify.  Not about my wine-addicted ass but that I found a recipe that incorporated wine into brownies.  And I was all like "hell yes".

Let's just be clear here, however, just in case you're getting all weirded out by wine brownies.  These are CHOCOLATE in the deepest, chocolatiest of ways.  The wine adds an element, but you'll definitely know you're eating a brownie.  I mean look at that dark chocolate color....

It called for a Malbec and since I recently spent three weeks south of the equator drinking Malbec...  Every.  Day, I consider myself an expert.  Off I went to my local wine shop.  People,  I can WALK to the nearest wine shop from my new house.  I didn't, but location, location, location.  I strutted myself in there all, "Do you have any Chilean Malbec, preferably from the Colchagua Valley?"  Yeah, so annoying.  He didn't.  Said he wasn't sure I'd be able to find one in Birmingham.  Which may be true since I'm not sure now much the wineries we visited export.  He sold me a nice one from Mendoza....a 2013 Don Manuel Villafane for $20!

Now, if you're still hesitant about wine in your chocolate, listen to the tasting notes for this particular wine...."Shows a dark violet color with an incredible nose of rich cherry, cassis, and plum.  The full body shows hints of blackberry, mocha, vanilla spice and coffee with a sweetness of tannins."  Tell me all of those things don't pair well with chocolate.  And even if you can't find the exact wine that I used, it's fine.  All of those characteristics are pretty standard with Malbec.

I guess anyone posting on a "food" blog should also be able to describe to you the flavor profile of a fig and just exactly what that fig spread is bringing to this party, but I'll be damned if I can tell you what a fig tastes like.  I love me some Fig Newtons and I'll shove figs wrapped in prosciutto into my pie hole all day long, because PRUSCIUTTO......but I cannot describe to you what a fig tastes like.  I'll shut down this site tomorrow but, in the meantime, just find yourself some fig spread.....I got mine at Fresh Market and I know Murfree's in Cahaba Heights carries their own homemade version....and follow the recipe!!

These are rich and, like I said, really chocolaty....there's a full pound of chocolate in these babies so they're certainly not for the faint of heart.  I'd call these a "grown-up" brownie.  Maybe for your more sophisticated dinner party guests!  (of which I don't have many.....jk, jk friends)  Reducing the wine definitely brings out the cherry notes so if chocolate covered cherries....minus the disgusting gushy parts...are your thing, you'll love these.

PS....the cherry is much more pronounced on the first day.  After these sat overnight, it was much more subtle.

Here's the recipe:

Malbec Fig Brownies

Baked From Scratch Magazine

Ingredients:

2 (4 ounce) 70% cacao extra bittersweet chocolate baking bars, finely chopped

1 cup unsalted butter, cubed

2 cups Malbec

1/3 cup fig spread

2 1/4 cups sugar

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon vanilla extract

2 (4-ounce) 60% cacao bittersweet chocolate baking bars, chopped

Directions:

Preheat oven to 350 deg F.  Line a 13x9 inch baking pan with parchment paper,  Lightly grease parchment.

In a large saucepan, add 2 cups Malbec wine, and cook over high heat until reduced by 1/3 cup.  Remove from the heat, add 1/3 cup fig spread and stir.  It'll disolve.  Let cool completely.

In the top of a double boiler (or you can melt the chocolate and butter in the microwave at 15 second intervals, stirring between until melted) add chocolate and butter.  Cook over simmering water, stirring occasionally, until mixture is smooth.  Remove from heat and add in the cooled wine mixture.

In a large bowl, whisk together sugar, flour, cocoa, and baking powder.  Stir in melted chocolate mixture and vanilla until moistened.  Stir in chopped chocolate.  Spread batter into prepared pan.  Bake until brownies are beginning to loosen around the edges, about 30 minutes.  Let cool completely in pan before cutting.