17 April 2009

New Orleans Restaurant Review: Boucherie

Don't forget the Soy sauce!Image by marcp_dmoz via Flickr

From Country Roads Magazine: "In a city where good times often equate to good food, the joy of finding a terrific restaurant where you can wine and dine really well on extraordinary food and libations, at extremely reasonable prices, can produce a near-reverential response.

Boucherie, the new eatery that occupies the former Iris restaurant site just off Carrollton Avenue near New Orleans’ Riverbend, fulfills that need for those who want to enjoy the excitement of dining out on exceptional cuisine in a carefree, lighthearted environment. The kicker is that none of the food items cost more than $15…not even the specials."

For the full review, go here.

Recipes from Boucherie: These guys sure don't lack for imagination in their food offerings!

Oyster and Sweet Potato Soup with Grilled Fennel

From: Boucherie

18 oysters, shucked, reserving liquid
2 Tbsp butter
1 Vidalia onion
1 stalk celery
1 carrot
1 head garlic
2 sweet potatoes
1 Idaho potato
2 sprigs thyme
2 bay leaves
1 qt veggie stock
1 bulb fennel
1 tsp fennel seed

Sweat onion, celery, carrot, and garlic in butter, add peeled and chopped potatoes. Add liquid, thyme, and bay leaves and slowly cook until potatoes are tender. Quickly purée in blender until smooth. Season with salt, pepper, soy sauce, and thyme. Blanche fennel bulbs in water with fennel seeds until tender. Grill until almost charred. Bring soup up to a boil and drop in oysters.

Serve immediately.


Vietnamese Braised Pork Belly with Stir-Fried Rapini

From: Boucherie

(Serves 15- 20)

1 whole pork belly
2 cups fish sauce
2 stalks lemongrass, bruised
1 head garlic
1 bunch scallions
½ cup ginger
2 Tbsp grated palm sugar
Water to cover
3 bunches cleaned rapini
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbps soy sauce
1/4 cup lime juice

Combine first eight ingredients and slowly bring belly up to a simmer and cook for about 2 hours, or until tender. Lay in a casserole dish and cover with cooking liquid. Press with weights, and cool overnight. Slice into 3 ounce portions and sear the skin until crispy. Stir fry rapini with ginger and garlic, add soy and lime juice.


Drunken Red Wine Sausage

From: Boucherie

(makes 20 sausages) to be served with Creamy White Beans, or on Bread

5 lbs diced pork butt
1/4 cup salt
2 Tbsp freshly ground black pepper
1/4 cup minced garlic
1 tsp cayenne pepper
1 cup strong red wine (cabernet or shiraz)
10 feet hog casing

Season pork and bring to near freezing, while freezing grinder parts. Finely grind pork and mix in chilled red wine until emulsified. Refrigerate and set up sausage stuffing attachment. Pipe into casing, twisting sausages between each link. Let sit in fridge for at least 1 hour uncovered to allow pellicle to form. Slowly smoke to 150 degrees internal temperature. Grill over high heat and serve immediately.


Bacon Brownies

From: Boucherie

(Makes 10-12)

3 oz bittersweet chocolate
1 oz unsweetened chocolate
6 Tbsp bacon fat
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup dark chocolate chips
1/4 cup finely chopped bacon (preferably cured and smoked)

Melt bittersweet and unsweetened chocolate with bacon fat over a bain-marie. Cool to lukewarm. Cream sugar and eggs together and slowly add melted chocolate. Stir in flour, chocolate chips, and bacon pieces. Line pan and bake at 350 degrees until brownies are set.

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