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Index
Acknowledgments Foreword Introduction Southern Comfort The Glass Menagerie
The “Eloquent” Oyster Grilled Louisiana Shrimp and Coconut “Macaroons” Amanda’s Smoked Salmon Loaf with Poached Eggs, Frisée, and Remoulade Blanc Topped with Toffika Caviar Baton Aubergines Angel Food Cake Pain Perdu with Hart Crane’s Peppermint Sauce
Summer and Smoke
B.L.T. Salad Cold “Cucumber Sandwich” Soup Brussels Sprouts with Honey, Peaches, and Creole Mustard Haricots Verts with Dried Red Pepper, Lemon Glaze, Sliced Red Onion, and Sun-Dried Cherries Louisiana Frog Legs with Orange-Tabasco Glaze Alma’s Ambrosia “Fruit Punch” with Claret Southern-Style Fruit Salad Grilled Pork Tender Medallions, Yam Croûte and Pepper Jelly Chocolate and Strawberry Bombe, Baked-Alaska Style
Food and Class Vieux Carre
Chicken Bonne Femme Lavender, Honey, and Goat Cheese Beignets with Metaxa Brandy and Orange Drizzle Creole-Style Chicken, Andouille, and Okra Gumbo Gumbo Po’ Boy with Chicken, Andouille, and Okra Chicory Coffee with White Port Wine, Blue Cheese, and Blueberry Vinaigrette Served on a “Cold Biscuit” Crouton Tenderloin of Pork “Steak Diane” and Lyonnaise Potatoes with Rosemary and Haricots Verts with Red Pepper and Lemon Zest Oysters en Brochette Trout-Pecan Meunière with Bacon and Yukon Gold Potatoes Sautéed with Sugar Snap Peas
Battle of Angels and Orpheus Descending
Herb-Roasted New Potato Salad Olive Nut Sandwich with Two-Olive Tapenade, Toasted Pine Nuts, and Feta Cheese Breast of Chicken and Mushroom Risotto Croquettes with Bacon Leek Cream Avocado and Smoked Gouda Frittata with Wasabi Peas String Beans with Shiitake “Bacon” and Garlic Sautéed Ham and Turnip Greens with NOLA Brewing Irish Channel Stout Beer Maw Maw Lola’s Fig Preserves Vanilla Iles Flottante with Piña Colada Custard and Pineapple-Caramel Sauce Fig and Ice Cream Sandwich with Cream Cheese “Breads” and Candied Peanuts
Food and Rituals A Streetcar Named Desire
Chop Suey Soup “Red Hots” Tamales Grilled Watermelon, Pickled Carrots, Grapes, and Romaine Salad with Watermelon Cracklin’s Oyster Fritters with Asparagus Tips and Minted Green Peas with Cream That Spaghetti Dish “Dirty Rice” Pasta Mississippi Boiled Custard or Crème Anglaise Grilled Peach, Cherry, and Pecan Bread Pudding with Goat Cheese Caramel and Southern Comfort
Camino Real
Smoked Corn and Grilled Pepper Bisque with Tequila, Lemon, and Salt–Flavored Tortilla Chips Roast Duck Breast Biscuit with Huevos Fritos Basic Southern-Style Biscuit Grilled Pork Paillard Tacos with Red Onion, Paneed Pineapple, Queso Fresco Sour Cream, and “Fritos” Paneed Lamb Tenderloin with Grilled Pineapple, Avocado, and Green Salad with a Smoked Tomato Vinaigrette Roasted Banana and Yam Sorbet Basic Crêpe Crêpes Suzette “Café Brulot Style”
Restorative and Medicine Night of the Iguana
Grilled Ahi Tuna, Pineapple Relish, and Paneed Avocado Popcorn with Chili, Lime, Cebollitas, and Truffle Oil Avocado, Grilled Calamari, and Garbanzo Bean Soup Lump Crabmeat, Grilled Pineapple, Poblano Pepper, and Grapefruit “Martini” with Smoked Garlic and Lime Vinaigrette Pan-Seared Scallops with Roasted Corn, Cilantro, Tarragon, and Langoustine Cream The Only Proper Mash Potatoes with Truffle Oil Grilled Swordfish with Black Beans, Chorizo, and Smoked-Gouda Rice Drizzled with a Tequila-Lime Beurre Blanc and Served with Cilantro, Mango, and Red Pepper Salad Filet of Beef Tip Stroganoff with Carta Blanca Beer, Mushrooms, and Sour Cream “Rum Coco Tart” or Coconut in Shortbread Crust with Caramelized Bananas and Rum Caramel Sauce
Cat on a Hot Tin Roof
Pecan-Crusted Sweet Potato Pone with Gingered Peaches Hoppin’ John Louisiana Frog Legs Grillade-Style with Bacon and Cheddar Grits and Poached Eggs Three Greens with Pickled Pork and Andouille Sausage Poor as Job’s Turkey Big Daddy’s Braised Double-Cut Pork Chops with Coca-Cola, Bourbon, Molasses, and Granny Smith Apples Candied Yam Bisque with Italian Sausage and Spiced Candied Pecans Lola’s Cornbread
Recurrent Food and Drink The Rose Tattoo
Pork Loin Franchese Pasta Fagolé with Italian Sausage, Penne, and Parmesan-Reggiano Spaghetti with Meatballs in Fennel and Sambuca Cream with Grape Tomatoes and Grapes Fontina and Banana Arancini Rose-Scented Spumante Ice Cream Soda with Grappa Flambé Grapes Bag of Chocolate Truffles with Marsala Raisins
The Tennessee Williams Dinner
Waldorf Salad with Golden Raisins, Pistachio Nuts, Celery, Caramelized Yams, and Goat Cheese Vinaigrette Crawfish Callas with Horseradish Sabayon Sautéed Veal Sweetbreads with Mushrooms, Caramelized Red Onions, and Blueberry Compote with Roasted Corn and Edamame “Succotash” Pecan-Crusted Black Drum with Spinach Risotto and Creole Hollandaise
Resources Metric Conversion Chart About the Authors
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