My annual tradition is to make a Turkey Bone Gumbo from the carcass and meat from the Thanksgiving Turkey, and use the leftover dressing in place of the rice! This is such an amazing and unique redoux of the flavors of Thanksgiving! Just try it. You will never ask what to do with Thanksgiving leftovers again!
I had many great conversations with my late friend, Texas Chef Bill Moran about Warren Leruth, as we were both fascinated by the man. Bill was a food broker during the 60’s and had many meetings with Chef Leruth in his restaurant in Gretna during it’s heyday. He was enamored with Chef Leruth’s scientific precision with recipes. Bill taught me a lot and shared a wealth of incredible stories of his meals and dealings in New Orleans during that time. He & I were enamored with Warren LeRuth because:
After all, Chef Warren LeRuth:
*Invented Oyster and Artichoke Soup which has since become an icon soup in New Orleans
*Formulated the recipes for Popeye’s: Biscuits, Red Beans & Rice and Dirty Rice.
*He did R&D for: Outback Steakhouse, Boston Chicken, Brinker International, Burger King and many other restaurant chains.
*Created Leruth’s “Vanilla Bean Marinade” and “Melipone Mexican Vanilla”. He sold the formula to Ronald Reginald’s, thank God, because it is the best Vanilla on the market, in my humble opinion.
*Created the formula for the “Seven Seas Green Goddess Dressing”
Bill and I planned on doing a Great Chefs of New Orleans bio on Chef Warren LeRuth, as we did for Austin Leslie. We never got around to it.
I miss my friend Bill, I think of him all of the time. Every 4th of July I look for an email that says “Happy Firecracker!”. It never comes anymore. I miss our long drawn out trails of email messages about Roast Beef Po Boys, and how the higher the stack of napkins, the better the Po Boy. I miss his praise on all of my posts, he was my biggest supporter, my cheering squad, because he knew I was trying to preserve some of the old cooking ways.
I talked to Bill for the first time on the phone the day before he died in 2007. I was working on my Parasol’s Roast Beef Po Boy post when the call came in. I told him I was thinking of him, the napkins were piled high and I would save half for him. He liked that. I had no idea how ill he was. I cried when a mutual friend told me he died the next day. We never met in person. I miss you Bill. I’m gonna get that piece about Warren LeRuth done. I’m researching, I wish you could watch these videos! Oh, the culinary conversations we would have about the master at work!
I learn something fundamental every time I watch one of Chef Warren’s videos. There is always something that I thought I knew…but now I realize that I don’t know squat.
I’ve gotten flack from a few bloggers about my use, or rather misuse of “Cure #1” in my Andouille Sausage Recipe. If this recipe has failed you or has worked out well for you, please just let me know either way!!!!. Sincerely, Danno.
I’ve just launched a new blog called American Gourmand that I am super excited about!
American Gourmand is going to be a sister site to Nola Cuisine but exploring other realms of the American culinary landscape like Barbecue, Sushi, Charcuterie, and whatever else may be simmering away here in our great melting pot!
After visiting the second annual New Orleans Oyster Festival and a long afternoon of driving around New Orleans searching for an open sign in a restaurant, Seth McMillan and I became gradually less picky about where we were going to eat. Boucherie…closed, Dante’s…closed, the list went on and on. We ended up at the most unlikely place of all, the area we never dreamed we would kick back to dine… in Jackson Square. Don’t get me wrong, I love the Quarter. I love a lot of restaurants in the Quarter, but we left the Quarter in a car and ended up back with our tails between our legs…in Jackson Square.
We had walked past Stanley Restaurant earlier in the morning and Seth had mentioned that some of the staff at Bourbon House where he works told him he had to check out the Corned Beef at Stanley, so we said what the hell. The restaurant has a great reputation, owned and operated by Chef Scott Boswell of Stella! fame. Stanley being the more casual of the two, comfort food with a twist, all day breakfast & brunch, Po Boys, Burgers, sandwiches, and a hell of a good corner for people watching! We sat down, ordered a couple of Abita Ambers (following through with the theme of the day) and watched and laughed at the human statue, breaking character more often than not for smoke breaks.
Stanley has a lot of great sounding egg dishes on the menu, I chose the Breux Bridge Benedict, as I have a hard time not ordering anything on a menu that contains Boudin. The Breux Bridge Benedict did not disappoint! Toasted Leidenheimer French Bread, Charlie T’s Boudin, American cheese, a perfectly poached egg, finished with a well made hollandaise. A picture is worth a thousand words right.
The Po Boy Sliders was a sampling of the Oyster, Korean Beef, and the Club Stanley. The Oyster was very good served dressed with coleslaw and remoulade. The Club Stanley while good doesn’t really stand out in my memory. The standout and most inventive was easily the Korean Beef. A Korean Barbeque take on the classic Roast Beef Po Boy. Tenderloin, Korean Barbecue Sauce, topped with Kimchee. So delicious, I will definitely go back, if for this alone.
I will definitely stop back into Stanley on my next trip down to New Orleans, maybe for that Korean Beef Po Boy, maybe for a late night breakfast, hell maybe for an ice cream, or maybe, just maybe, because I can appreciate the references to A Streetcar Named Desire!
Stanley has a lot to offer, and like I said the people watching and view can’t be beat!