My weekend in NOLA

My time in the Big Easy was short but great nonetheless. I can’t wait to visit again. Here’s a few pictures documenting my time there.

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Baked Alaska

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Cafe Brulot

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Cafe Brulot being made

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Gumbo

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Pommes Frites

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Fried oysters topped with red wine reduction sauce

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Park view on New Orleans Street

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Artists on the streets of New Orleans

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Outside the French Market

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One of many rooms inside Antoine’s Restaurant.

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Baked Chicken with a twist

Baked chicken with Spinach

 

I butchered a whole chicken and seasoned the pieces with salt, pepper, garlic, cayenne pepper and lime juice.  The chicken marinated for two hours and seared before going into the oven for a nice crispy finish (30-45 minutes).

The chicken sauce was made with the liquid from the marinade, which was reduced by half before I added Hoisin sauce to it. The Hoisin sauce was the twist for enhanced flavor and viscosity. I finished the sauce with salt and pepper to taste and some butter.

On the plate is sauteed spinach (butter, garlic, salt and pepper) topped with a chicken drumstick and wing with the chicken sauce.