LT Firstborn came down for a week to attend his ten-year reunion for the Brother Martin High School. He had fun with the Class of 2016! The family naturally took him to get All The Foods. That included dinner at Katies in Mid City.
It was the four of us, and the boys wanted beer, so we got mom a glass of Pinot Grigio as they explored the taps. I had “Batture Blonde Ale” from Second Line Brewery, a micro just a few blocks from the restaurant.
The only thing we ordered off the menu was the starter, Oysters Slessinger (above). We usually get the regular char-grilled oysters, but Mr. Branley wanted the blown-out version. The Slessinger are topped with provel cheese, bacon, spinach, and shrimp. I find them to be overkill. I don’t mind at all.
The Special Board
Several good options on the board that evening! Both the boys got the Redfish Noel (I’m not allowed to photograph their food, alas). Mrs. YatPundit got the Seafood Ravioli, I got the softshell.
Seafood ravioli over fried eggplant, topped with a creamy sauce and shrimp. For Chef Scot Craig, this is actually an easy special to put together. Chef’s really got his basic sauces dialed in, so it’s not hard to make a variation for a particular dish. Fried eggplant medallions, no problem, that leaves making the pasta. As you can see, it came out good, and tasted better than it looks.
I had the softshell crab almondine, served over a plate of french fries. I winced in pain when I saw all those fries, because I knew I’d be eating them all.
A bit of terminology description is in order here. You’ll see a number of neighborhood restaurants name the sauce on that crab, “Almondine”, but that’s the formal term. A dish like this is usually described in three parts. The base is the softshell crab (as opposed to trout or redfish). When the base is topped with thinly sliced almonds, the style becomes “amandine”. Then the sauce, which is a meunière. The meunière is simple, brown butter, lemon, and parsley. Different cooks will switch it up a bit, maybe adding rosemary instead of parsley, but the standard meunière is a regular at most Creole restaurants in New Orleans.
Anyway, that’s just a bit of Creole cooking talk. The bottom line is the crab and its sauce were delicious!
There’s a little bakery, also in Mid City, that specializes in doberge cakes. It’s called Debbie Does Doberge. In addition to doing cakes for all sorts of customers and occasions, they provide desserts to Chef Scot. They also make wonderful cake pops they sell at Twelve Mile Limit,
The special board says Blueberry, but they went through that cake before we ordered dessert, so that slice is PeanutButterScotch. Very much a winner.
Props to Chef Scot and the staff!
I don’t have Chef Scot’s recipe for meunière, but here’s a link to Chef Chris DeBarr’s version, for Trout Meunière, courtesy of Judy Walker’s recipes at NOLA.com.