NOLA Here We Come

Before we left Mobile, Alabama for our week in NOLA we did a little bit of sightseeing at Battleship Park. Of course our GPS made it sound like we were going to Battlesheep Park. (What a remarkable tool the GPS is! It gets you where you need to be and it entertains you.) The park is quite interesting with several actual planes and of course, a battleship. We did our own little walking tour, went to the gift shop to buy a souvenir spoon to add to my collection and then headed for NOLA which was less than 3 hours away.

NOLA Here We Come

Battleship Park, Mobile, Alabama
Photo Credit: Steve Axelrod

NOLA Here We Come

Battleship Park, Mobile, Alabama
Photo Credit: Steve Axelrod

NOLA Here We Come

Me and my Namesake at Battleship Park
Photo Credit: Steve Axelrod

While we were driving we were discussing that we needed to make sure to get in some good cardio every day so we wouldn’t be whales when we returned home. Oops! I remembered my sneakers and socks but I didn’t have a single workout outfit that fit me. Which was actually a great thing since my old ones were all too big after losing a ton of weight over the past year. But that’s a whole bunch of posts for another time. Funny thing was, Steve forgot to bring gym shorts. And then he mentioned that he saw an email from Steinmart as he was shutting the computer down. They were having a huge weekend sale with coupons for even more savings. Say no more. It’s on sale is my middle name. And don’t cha know it, there was a Steinmart that we would pass just two blocks from Domilise’s where we were headed for lunch. We both scored big time. Steve got shirts, gym shorts and a buttery soft, light yellow cashmere sweater. And I got an exercise outfit, a dress and a fabulous headband. The dress was perfect for my awesome new fuchsia suede stilettos that lace up the leg.

NOLA Here We Come

My Red Dot Find – the Perfect Dress to go with my new shoes!
Photo Credit: Steve Axelrod

All of that, and we arrived at Domilise’s right in the middle of the lunch rush but we didn’t care. We were back in our favorite city at our favorite place for Po’ Boys. So we took a number, #47, and scoped out a table, since there are only about 6 of them, and waited to place our order. One of the fun things about Domilise’s is that it is mostly locals and a conversation is always easy to start because New Orleanians a very friendly. We got lucky and diners at a four top were getting ready to leave. They were happy to have us wait by their table until they were through so that we could sit right down. Now here’s what happened – we started talking with a nice guy, #46, who sounded like he was from Boston but was born and raised in New Orleans. So when we were able to sit down we just asked if he wanted to sit with us. We have often share a table at Domilise’s. It’s just part of the charm.

As it turned out #46 was a retired school teacher and runs Kids Tours for a living. What a cool job to have. He runs walking tours of the French Quarter for kids of all ages. But for those with children in tow, his tours are age appropriate, which is a good thing because Bourbon Street can be quite raunchy. The 1-1.5 hour tours are for kids 4-18 and give the culture, history and geography of the area. If you are coming to the area you should really check out frenchquartourkids.com.

NOLA Here We Come

Steve Bringing our Po’ Boys to our Table
Photo Credit: Sandy Axelrod

NOLA Here We Come

Don’t you want to take a bite?
Photo Credit: Sandy Axelrod

By the time we finished sharing an Oyster Po’ Boy and a Spicy Smoked Sausage Po’ Boy we were able to check it at our hotel/timeshare the Wyndham Avenue Plaza on St. Charles Avenue in the Garden District.

NOLA Here We Come

Our bedroom in our suite at the Wyndham Avenue Plaza New Orleans
Photo Credit: Steve Axelrod

Vacation Plans-Nola Here We Come!

Anyone who knows Steve and I knows that New Orleans is our absolutely favorite vacation destination. So when we were discussing how to celebrate our 48th Wedding Anniversary and my birthday the first words out of my mouth were “Let’s go to New Orleans!!!” 

Vacation Plans-Nola Here We Come!

Vacation Plans-Nola Here We Come!

Charcuterie at a Mano

Vacation Plans-Nola Here We Come!

Gorgeous Composed Salad

Since we are driving we will be spending the first night of our vacation in Mobile, Alabama and then continuing in the morning to our beloved NOLA. Our first stop, before even checking in to our suite at Avenue Plaza in the Garden District, will be for Po’ Boys at Domilise’s. And we know just what we are ordering. We will share an Oyster Po’ Boy and a Spicy Sausage Po’ Boy. Both fully dressed of course. Which means the works. There is only one other place on earth that we must make our first stop upon arriving and that is the White House Sub Shop in Atlantic City. Both places have a similar vibe and both deliver high octane flavor and great bread with their sandwiches. Thank goodness we can go to the White House at the end of August because it has been far too long since we have been either place. 

Vacation Plans-Nola Here We Come!

Crab Cake at Oak Plantation

Vacation Plans-Nola Here We Come!

Fried Oyster Lunch at Oak Plantation

Vacation Plans-Nola Here We Come!

Yummy Fried Chicken with Coleslaw

I am teasing you with some pictures from our last trip 5 long years ago to New Orleans but I promise to share the new ones just as soon as we return!

Vacation Plans-Nola Here We Come!

Decadent Dessert

Vacation Plans-Nola Here We Come!

Another Decadent Dessert

Food Truck Road Trip

FOOD TRUCK ROAD TRIP—A COOKBOOK by Kim Pham, Philip Shen, Terri Phillips. Page Street Publishing/November 2014

FOOD TRUCK ROAD TRIP—A COOKBOOK by Kim Pham, Philip Shen, Terri Phillips.
Page Street Publishing/November 2014

Crab a Hold of Me

Crab a Hold of Me

Way back in 1989 my husband and I started our catering business Affairs to Remember Catering in West Palm Beach, Florida. When we were researching the name that we wanted to use we looked up ever caterer’s name in South Florida. The competition seemed daunting until we found out that the term catering was used to describe those lunch wagons that came around to construction sites and office complexes. At the time they were referred to as “roach coaches” which tells you something about the quality of their food. Pre-made sandwiches were the norm and they weren’t fresh or even very tasty. Fast forward about twenty five years and oh how things have changed. The roach coach of yesteryear is now the very gourmet food truck of today. Everything is prepared fresh and on board in these very tiny mobile kitchens. Now there are food truck parks and invasions in most cities across the country. In my small town of Wellington, Florida we are invaded every Thursday evening with a variety of very high end food trucks. And the food is spectacular.

Food Truck Road Trip is a new book by BehindtheFoodCarts.com bloggers Kim Pham and Phil Shen along with Terri Phillips. Kim and Phil did their research by setting out on a twelve city journey to meet the owners and eat the food from food trucks across the country. They visited sixty three carts in Portland, Oregon; San Francisco and Los Angeles, California; Austin, Texas; New Orleans, Louisiana; Charlotte, Raleigh and Durham, North Carolina; Atlanta, Georgia; Philadelphia, Pennsylvania; Washington, D.C.; Minneapolis, Minnesota and New York City. And they did it all in two weeks! That’s a lot of driving and eating.

“No one decides to run a food cart for the glamour. Running a food cart means standing in a borderline claustrophobic space, sometimes with up to four other people, with a hot grill or oven for hours. It’s sweating it out on hot days with temperatures soaring up to 12o degrees F (49 degrees C) and watching the clouds for rain. It means dealing with equipment failure, limited storage and competition for parking spots. It’s figuring out how to challenge preconceived notions of the “roach coach” and serve high-end, restaurant-quality dishes out of a small box.”

The recipes they have collected are so fabulous that I had to hold back from eating the book. Which is a good thing because the actual dishes are easy enough to prepare when you have a real kitchen. I have cooked on boats and RVs and know how difficult it is to manage to prepare an amazing meal in a small space. If the owners of these popular food trucks can make these amazing recipes in their minuscule kitchens then you can certainly do it in your own home! To tickle your taste buds here is one of the many yummy recipes from the book.

CRAB A HOLD OF ME
Yields 1
Owner Brian Aflague’s love of grilled cheese came from homemade childhood meals in his grandfather’s kitchen. It was a nostalgic meal that never quite gave up its spot as his #1 favorite food. At Melts My Heart, Brian pays tribute to the classic grilled cheese by constantly looking for new ways to offer up the cheese and- bread combo. His favorite place of inspiration is his own crew, often putting their ideas into practice and creating instant favorites. One such favorite is the signature crab melt made with fresh crab, mild Cheddar cheese and a touch of Old Bay.
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Ingredients
  1. 1 (16-oz [454g]) can premium quality super or jumbo lump crabmeat (not imitation)
  2. 1 stalk celery, diced
  3. ¼ red onion, diced
  4. 1 scallion, chopped
  5. Old Bay seasoning to taste
  6. Black pepper to taste
  7. 2 to 3 tbsp (28 to 41g) mayonnaise
  8. Butter
  9. 2 slices fresh sourdough bread
  10. 3 slices mild Cheddar cheese
  11. 2 slices tomatoes
Instructions
  1. Combine the crab, celery, red onion, scallion, Old Bay and black pepper in a small bowl and mix thoroughly. Add the mayonnaise and mix thoroughly again.
  2. Place a skillet over medium-high heat. Butter one side of each slice of bread. Place both slices of bread buttered-side down onto the skillet. Add the cheese to both slices of bread. Scoop 4 ounces (112g) of the crab mix on top of the cheese on one slice of bread.
  3. Place 2 slices of tomatoes directly on the pan and grill for a few seconds on each side. Place the tomatoes on the other slice of bread and toast for 3 minutes. Flip the slice of bread with the tomatoes onto the other slice of bread with the crab mix. Press down firmly and toast both sides for 2 to 3 minutes, until golden brown and crispy.
Notes
  1. Recipe from FOOD TRUCK ROAD TRIP—A COOKBOOK by Kim Pham, Philip Shen, Terri Phillips.
  2. Page Street Publishing/November 2014
Food and Fond Memories http://www.foodandfondmemories.com/