re: Whatever happened to Semolina's?

I thought it was pretty good in the beginning. At some point the taste bud guys(who run Zea's) sold it and it seemed to have gone to shite after that.

I thought they had bought it back at one point, but it was too late to save it I guess.

That Metairie Rd. location caught on fire. Not sure if they were already closed or not.

The taste bud guys are building a very interesting south american restaurant on that location now.

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Whatever happened to Semolina's?

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low-carb diets

Salmonella's

Semolina owned it.
Your taking it to seriously. I'm sure their sorry.

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the one in Alex.

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Closed when the local manager forgot to reapply or keep up his liquor license. They quit serving beer/wine and no one went back for a month so it folded.

It wasn't fantastic, but given the choices here in El-lick, it was nice.

The one in Lafayette closed about 8 yrs ago. The food was just okay, with one or two dishes being just a little better than that.

I liked Semolina's well enough. It was casual, inexpensive and you got a lot of food. And it was a hell of a lot better than Olive Garden, plus it was local. I wish they would re-open in B.R.

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How does serranos do on highland?

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I think Football season keeps them open with their parties outside.

The food is TERRIBLE!

Shrimp Roban

There was a guy that posted here that said he had the recipe and would post it, but he never did.
I hope he sees this post!

Here's all the Semolina's recipes I've collected over the years:

Chicken Florentine from Semolina

5 oz pasta
4 oz cold alfredo sauce
1/2 cup mushrooms
4 oz fresh spinach
2 chicken breasts
seasoned flour (salt, pepper and flour)

1. Cook chicken 5 five minutes.

2. Add spinach, mushrooms and allow to cook down.

3. Take out chicken breasts, add sauce and pasta.

4. Allow to heat up, place along side chicken breast.

5. Garnish with parmesan cheese and parsley.

Source: Semolinas

Pad Thai Like Semolina

When chefs Gary Darling, Hans Limberg, and Greg Reggio started Semolina, one of their best and most popular dishes was pad thai. It never was exactly the way you'd find it in a Thai restaurant, but it was hardly bad. This recipe evolved in my kitchen from theirs. It differs in that I let the ingredients brown a little more over higher heat. And I make it a good deal spicier.

Sauce:
1/4 cup white vinegar
1/4 cup Thai fish sauce (nam pla)
1 Tbsp. tomato paste
1/4 cup dark brown sugar
6 dried shrimp, ground to powder
1 tsp. Pickapeppa sauce
1/3 cup coconut milk
1/4 cup chicken stock

Main Ingredients:
1/4 cup sesame oil
2 cups cooked, diced chicken
1 lb. medium shrimp, peeled and deveined
1/2 cup tofu, cut into medium rectangles
4 sprigs cilantro, leaves only, chopped
4 large leaves fresh basil, sliced
1 clove garlic, chopped
1 Tbs. Sriracha (Asian hot sauce)
1 lb. medium rice noodles, cooked till just soft and drained

Garnish:
* 1/4 cup crushed roasted peanuts
2 cups bean sprouts
1 small carrot, sliced into match sticks
Sliced green onions
Cilantro leaves
Crushed red pepper

1. Combine all the sauce ingredients. Add a tablespoon or two of water to lighten it if it seems too thick.

2. Heat the sesame oil in a skillet or wok over high heat until it almost smokes. Add the shrimp and cook until pink. Add all the other ingredients, tossing constantly, until the tofu begins to get firm. Add the sauce and cook, tossing the pan contents constantly, until the sauce coats everything and the pan is steaming.

3. Remove the pan from the heat and add the peanuts, sprouts, and carrots, tossing very lightly. Serve in a broad-rimmed bowl with more Sriracha squirted along the rim and green onions, cilantro, and crushed red pepper for those who like this really hot.

Yield: Serves two to four.

Semolina's Chicken Enchilada Pasta

Masa Lime Cheese Sauce
2 cups chicken stock
¼ cup masa flour
8 oz shredded Velveeta cheese
1 Tbs fresh lime juice
2 Tbs corn oil
½ lb skinless boneless cubed chicken breast
¼ red onion, cut into strips
¼ green bell pepper, cut into strips
2 Tbs diced green chiles
2 Tbs cooked, rinsed black beans
2 cups masa lime cheese sauce
Cooked pasta

For Garnish
1 cup shredded cheddar cheese
Sour cream
4 Tbs sliced green onions
12 slices jalapeño
1 cup toasted tortilla strips

Make the masa lime cheese sauce:

1. Heat chicken stock; add masa flour, stirring until dissolved. Add cheese and stir until blended; then add lime juice. Cool.

Assemby

1. In a large skillet, heat corn oil and saute the chicken until lightly browned, about 2 minutes. Add the onion, bell pepper and chiles, then cook for 2 minutes longer. Stir in black beans and cheese sauce; bring to a boil.

2. Serve over pasta of your choice, with garnishes.


Semolina's Crawfish Bread


Crawfish Bread Stuffing
1 lb cooked Louisiana crawfish tails
1/4 cup thinly sliced green onions
1 tsp chopped parsley
1 tsp blackened redfish seasoning (preferably Paul Prudhomme's Magic Seasoning Blend)
1 cup Alfredo sauce
1/2 cup Parmesan cheese
1/4 cup shredded fontina cheese
1/4 cup shredded provolone
1/4 cup cheddar cheese sauce

Bread
5 (8-inch) loaves French bread
Melted butter
3 cups shredded fontina cheese
3 cups shredded provolone cheese
1/2 cup thinly sliced green onions

1. Filling: Combine crawfish, green onions, parsley, seasoning, sauces and cheeses in a large bowl. With a rubber spatula, blend thoroughly.

2. To assemble: Preheat broiler. Slice loaves lengthwise and scoop out inside of each loaf.

3. Brush inside of loaf with melted butter. Combine the 6 cups fontina and provolone cheeses.

4. Preheat crawfish mix in microwave to no less than 140 degrees, about 1 minute and 15 seconds.

5. Use spatula to spread the mix evenly over the bread bottom. Top bread with fontina/provolone cheese mix. Place loaves on a cookie tray and under broiler for 2 to 3 minutes or until golden brown. (Watch carefully.) Garnish with green onions and serve immediately.

Yield: 5 very large servings
Source: Times-Picayune


Semolina's Crawfish Roban

1 lb fresh crawfish tails (or shrimp)
2 cups Roban sauce (below)
1 ½ lbs cooked pasta
¼ cup chopped green onion

Roban Sauce
¼ cup butter
2 Tbs garlic
1 cup chopped green onions
1 quart heavy cream
1 Tbs blackened redfish seasoning

Seafood Roban
1 Tbs oil
2 oz fresh fish, cut into cubes
2 oz scallops
2 oz shrimp
1 cup Roban sauce (above)
2 cups cooked pasta shells
2 Tbs chopped green onions
Parsley
Crushed red pepper to garnish

1. Place butter, garlic and green onion in a sauce pot and cook just until the garlic releases it flavor.

2. Add heavy cream and cook until reduced by nearly one-half. When reduced, the sauce should heavily coat the back of the spoon. Add blackened redfish seasoning and adjust with more spice to taste.

3. Place the oil and the seafood in a saute skillet and cook until the seafood is ¾ done. Add the Roban sauce and bring to a boil. Pour the sauce and seafood over the pasta and garnish with the remaining ingredients.

Tips
Variation: Seafood Roban uses fresh fish, scallops and shrimp. Use the sauce recipe above.