USVI-On-Line

Nothingtolose: Pascal's Manale Restaurant

My favorite of all the eating in NO. Every trip is a trip to the restaurant for sucking on some fine shrimp.

Promoguy,

My old apartment was literally two blocks from there on the same side of the street and believe it or not, I NEVER ate there while I lived right by it.

They supposedly have the BEST BBQ shrimp in the city. It's not a dish I get out very often though so I can't compare it to alot of places - too messy for eating out

mbw1024 wrote:we had pot roast

I love pot roast! Looks good!

We had pork loin on the grill (indirect)



My mother's sweet and sour kraut (sauted onions, bacon, sour kraut and brown sugar)



and potato and onion pirogies from a local polish deli

brenda wrote:I might be mistaken, but I thought all Alaskan King Crab was frozen first. Have you ever watched "The Deadliest Catch"? Our local meat market (not a fish market) had King Crab for their "March Madness" sale. 5.99 per pound. We bought a full box which was 20 lbs. We just used up the last of it. Yum!!

No, you can get fresh king crab at certain times of the year. Right now it is coming from Bristol Bay. Click here for information on the product:

http://www.fishex.com/fish-market/all-p ... OAodBi0mdA

I don't cook meat very often, but yesterday I roasted some racks of lamb:

<a href="http://www.flickr.com/photos/28539958@N00/1861954601/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2416/186 ... 916df4.jpg" width="354" height="500" alt="usc lamb chops"></a>

here's tonights dinner and it has STJ relevance . Tilapia dusted in flour and STJ Spice Black VooDoo spice and fried/baked in the oven. Served as a sandwich with a caesar salad on top. Also, roasted cauliflower which I tossed with parmesan after it roasted. Pretty darn tasty and EASY!

Wow! That sweet and sour kraut looks delicious! Ron would you pass on the family recipe please??!!

And Mary Beth - that roasted cauliflower looks good too - just roasted with maybe some olive oil? As you can see, I'm not a very good or experienced cook!!

Thanks for these yummy photos everyone!

Tracy

yes, Tracy. I just cut it up chunky and toss it on a pan with a little olive oil, kosher salt and tonight I used cracked garlic peppercorns (from STJ Spice). After it was done I put it in a bowl and tossed with grated parmesan.

ps - I was wondering about the saurkraut recipe as well, Ron

Good stuff Ron - hey - why the snub on my cattle call?

<sniff>

Lookout Tracy - these food porn people created a monster with me - I HATED cooking before all of this food porn and now I am addicted!!!!

Believe me, I didn't even know how to work a salad spinner a few years ago...duh...

Ron,
would you post the recipe for your grandmother's sweet and sour kraut? Looks yummy!
jamestown

Yummy! I'm partial to the pierogies and sauerkraut myself! Would love a recipe for the sauerkraut as well!

Thanks liamsaunt. That is a cool website. I'm going to check it out further.

augie wrote:Good stuff Ron - hey - why the snub on my cattle call?

<sniff>

Oops... I missed the thread somehow. I just made up for it

For those of you asking for the sweet and sour kraut recipe, I have good news and I have bad news. The bad news: Almost every "recipe" I have from my grandmother is just a list of ingredients, no amounts . She cooked by feel I guess (Zen cooking?). The good news: Whenever I make something from her recipe box I write down what i did and i tweak it until I get it right. Here's the latest incarnation of the kraut.

Sweet and Sour Kraut

1 32 oz jar of Frank's Sour Kraut (or your favorite brand), drained well
6 strips of thick cut bacon
1 medium yellow onion
1 tsp. Caraway Seeds
1/4 cup brown sugar

Cook the bacon in a deep saute pan until it is crisp. Set aside. Drain off most of the bacon grease, leaving two or three tablespoons in the pan and saute the onion until translucent. Crumble the bacon and add back into the pan. Add in the drained sour kraut, brown sugar and caraway seeds and mix until well combined. Heat over medium low heat until hot and bubbly.

You can vary the amount of brown sugar and caraway seeds based on your tastes. 1/4 cup of brown sugar was sweet enough for us, but your mileage may vary.

Ron_L wrote:

augie wrote:Good stuff Ron - hey - why the snub on my cattle call?

<sniff>

Oops... I missed the thread somehow. I just made up for it

Thanks bro - it's always nice to get welcomed by "the man"!

I do have to say that hanging out there makes me hungry...