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2
Posted on 2/29/12 at 12:11 pm to ItFliesItDies
Redfish beignets at Ruffino's
or
Crabmeat Cheesecake at Ruffino's
or
Mini Tacos at Melvyn's in Mecca.
It is a toss up.
or
Crabmeat Cheesecake at Ruffino's
or
Mini Tacos at Melvyn's in Mecca.
It is a toss up.
Posted on 2/29/12 at 12:53 pm to El Josey Wales
To many to name
Couchon Fried rabbit livers rank up there.
Delmonico used to do a bacon wrapped fried oyster topped with melted brie cheese that ranks up there.
Couchon Fried rabbit livers rank up there.
Delmonico used to do a bacon wrapped fried oyster topped with melted brie cheese that ranks up there.
Posted on 2/29/12 at 1:05 pm to Benchwarmer
Foie Gras appetizer at Stroubes,tasted like a peanut butter sandwich. 
Posted on 2/29/12 at 1:06 pm to Kajungee
Tuna Tar tare at GW Fins (it was on a combo platter with other stuff)
Posted on 2/29/12 at 1:24 pm to dpd901
All these folks in here eating nasty stuff (excluding the awesome blossom). Anyone who says anything other than the fried mushrooms at ponchitoulas in Ruston is simply not in the know.
Posted on 2/29/12 at 2:10 pm to Jambo
quote:Hands down, the Crabmeat St. Francis at the old LeRuth's restuarant in New Orleans. About as close to perfection as a dish can be.
Best Appetizer You Ever Put In Your Mouth
Posted on 2/29/12 at 2:42 pm to L.A.
A good chunky guacamole with fresh made tortilla chips is always a winner in my book. I really like the one at coyote blues
Salt and Pepper Chicken Wings at Little China Town
Charbroiled oysters at mansur's
Pulled pork papusa's at Mondo
Nut crusted oysters at cafe minh
Curry nachos at Little Tokyo if I'm in a mood for some fusion nonsense
A good shrimp tempura is hard for me to pass up as well. I think they do it well at Mikimoto
Salt and Pepper Chicken Wings at Little China Town
Charbroiled oysters at mansur's
Pulled pork papusa's at Mondo
Nut crusted oysters at cafe minh
Curry nachos at Little Tokyo if I'm in a mood for some fusion nonsense
A good shrimp tempura is hard for me to pass up as well. I think they do it well at Mikimoto
Posted on 2/29/12 at 3:52 pm to Powerman
I love the shrimp and pepper jelly at Commander's
Posted on 2/29/12 at 4:56 pm to Jambo
Best bite of food I've ever had by miles and miles:
Posted on 2/29/12 at 5:13 pm to BrockLanders
quote:
Best bite of food I've ever had by miles and miles:
what is that?
Ravioli? Spinach?
Posted on 2/29/12 at 5:16 pm to Powerman
quote:
Nut crusted oysters at cafe minh
That is a helluva of an appetizer. One of the best bites of food in the city.
Posted on 2/29/12 at 5:19 pm to ItFliesItDies
It's hard for me to say the best appetizer "ever" considering I have had so many (and different variations of food too) at so many places. I always get oysters rockefeller at Galatoire's. I don't care if we order three or four more appetizers along with it, we are getting the oysters rockefeller. Case closed. I recently had the tuna crudo appetizer at SNOB and it really stood out to me. I'm not saying it was the best I have ever had, but then again, I am not sure if I have had anything better than it.
I recently had the tuna crudo appetizer at SNOB and it really stood out to me. I'm not saying it was the best I have ever had, but then again, I am not sure if I have had anything better than it. This post was edited on 2/29/12 at 5:22 pm
Posted on 2/29/12 at 5:27 pm to glassman
quote:
Nut crusted oysters at cafe minh
I'll have to check it out next time I am in town.
Posted on 2/29/12 at 5:29 pm to Jambo
quote:
what is that? Ravioli? Spinach?
There is ravioli, but no spinach (that's just a piece of romaine).
It's "Black Truffle Explosion", a one-bite thing at Alinea.
Posted on 2/29/12 at 7:39 pm to LSURoss
I found the recipe online, but I can't compare it to mine. I don't think I have any changes to the my recipe other than that we don't use pimento/red pepper. We just make a basic buerre blanc to pour over it. We mince the shallots and do not strain as some recipes suggest.
It can read a little dauntingly, but it's not. Bascially, you mix up the ingredients for the crab, you make the ingredients for the spinach, which involves minimal cooking. I use ramekins that I grease with butter. Size depends on whether you want a large or small app.
You fill half the ramekin with the spinach mixture and half with the crab mixture. Then, bake with the ramekins in the water.
It's served hot, so the trick is getting the timbale out of the ramekin without burning yourself. Get rid of the water as best you can without it getting into the ramekins. Pick up a ramekin with a hot pad and then turn it out into a clean hot pad and set it on a plate spinach/top side up. Pour the buerre blanc over the top and use enough to get some in each bite. It doesn't have near the wow factor in flavor without the sauce. There's something about these ingredients and the sauce, together, that wows the taste buds.
I've made both mixtures a day ahead and the buerre blanc will hold in a thermos for about 3 hours, so it's a good make ahead dish that must only be baked and plated.
Here's the site.
LINK
It can read a little dauntingly, but it's not. Bascially, you mix up the ingredients for the crab, you make the ingredients for the spinach, which involves minimal cooking. I use ramekins that I grease with butter. Size depends on whether you want a large or small app.
You fill half the ramekin with the spinach mixture and half with the crab mixture. Then, bake with the ramekins in the water.
It's served hot, so the trick is getting the timbale out of the ramekin without burning yourself. Get rid of the water as best you can without it getting into the ramekins. Pick up a ramekin with a hot pad and then turn it out into a clean hot pad and set it on a plate spinach/top side up. Pour the buerre blanc over the top and use enough to get some in each bite. It doesn't have near the wow factor in flavor without the sauce. There's something about these ingredients and the sauce, together, that wows the taste buds.
I've made both mixtures a day ahead and the buerre blanc will hold in a thermos for about 3 hours, so it's a good make ahead dish that must only be baked and plated.
Here's the site.
LINK
Posted on 2/29/12 at 8:42 pm to Gris Gris
quote:Good call. I can now resume my distaste for fried green tomatoes knowing that my fave app had none in it.
Ice, I believe that dish at Cuvee was made with fried mirliton done Napoleon style with the shrimp remoulaude on the layers in between and it was very good.
Posted on 2/29/12 at 8:54 pm to Jambo
@ Taste of Texas in Houston:
quote:
Texas Quail and Steak Bites
Four skewers of grilled, marinated quail bites wrapped in bacon and a thin slice of jalapeno. Served with stuffed jalapenos and zesty Ranch dressing.
Posted on 2/29/12 at 9:21 pm to Oyster
quote:I was just introduced to this and I have to say its damn good... But my winner is probably the crabmeat cheesecake from Ruffinos. It was absolutely amazing the first time I ever had it
crab fingers at sal and judy's
Posted on 2/29/12 at 9:32 pm to Rohan2Reed
quote:
never had a crabcake that was hands down better than anything I've ever eaten. actually, i've had some pretty goddamn average ones.
Then you've never tasted the crab cakes in the rib room of the royal Orleans!
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