Gretna, LA

Pho Nam Bo Vien

I like my pho with Brisket (nam), Meatballs (bo vien), Beansprouts, and Basil.. I also make it a habit to taste the soup in it’s pure, unadulterated form. A lot of the time the true flavor is masked by the “Sriracha, Hoisin, and squeeze of Lime”.. Don’t get me wrong, I love to put all of those things into my Pho, but I also like to enjoy the original first. You want to see the “Quality” of the broth... taste the herbs and spices, and to make sure you’re not getting canned beef broth! You’ll know regardless.. lol

On this fateful day, I picked up lunch from Pho Danh 4 (located in the Hong Kong Market on the West Bank of New
Orleans). It was a giant,
heaping bowl of pho! I’ve been eating pho since I was a kid and I’ve had hundreds of different versions (Mom’s homemade, family friend’s versions, tons of restaurants and even my own).. I’ve never turned down a bowl or “wasn’t in the mood” to eat pho. If you’ve never had it, google “pho” in your city.. there has to be a place! =)

New Chef Eats’ Directory:

New Orleans, LA

Angelo Brocato is located on North Carrollton. It’s small building but because of the “loud” neon sign in front of it, it’s nearly impossible to miss.. but still a possibility. lol It’s an old fashion kinda place that takes you back to that time.. the “slow turning fans” sorta time frame. The place is usually packed with patrons coming in for everything from espressos to gelatos…

Outside Angelo Brocato

Inside Angelo Brocato

Praline Gelato

Gelato is the name of the game and here at Angelo Brocato, they do a damn good job! Supposedly they use 100 year old recipes passed down from generation to generation. (you can’t find their recipes on the internet) Maybe I should work there part time.. My home ice cream maker is yearning for some new recipes! lol

My date and I shared a Praline Gelato served in a sugar cone. The ice cream was layered with swirls of caramel and bits of crunchy pralines! The smooth texture of the gelato, the silkiness of the caramel and the crunch given by the pralines made this a very delicious and decadent dessert! It’s been a while but I got to say, this is my favorite ice cream place in the city!

Overall Rating: (out of 7 )

www.AngeloBrocato.com

Future Entries:
The Art of Eating Pho
Muriels Jackson Square

Any City, World

So what do chef talk about? Food, food and movies about a rat aspiring to be a great chef? But of course.. we fling e-mails around about all kinds of things.. this one really caught my eye. It was a New York Times article titled, “A Rat With a Whisk and a Dream”. It gives an inside look at what it took and “who it took” to make this movie possible. That “who”? None other than Chef Thomas Keller of The French Laundry and Per Se!!

For those too lazy to click the link and read the article in it’s entirety, I’ll try to sum it up.. They went to the best chefs in the world and learned their technical skills and absorbed their ideals about cooking. They then formulated a wonderful story about an underdog/rat (with a gift) fighting to “follow his dreams” and become the chef he knows he can be…

Movie Poster

The Chef at work..

I was lucky enough to watch the “Sneak Peek” and going in with extremely high expectations.. It did not disappoint! Maybe there is a little bias (it is in fact a movie about chefs), but I feel like the wonderful animation, the good story line, and the incredible attention to detail gave it backing it needed to be considered a great movie. (To give some validity to my movie taste, some of my favs: Shawshank Redemption, Good Will Hunting, Shrek, Forrest Gump and yeah I also enjoyed Spanglish) I like this movie, it made me feel like a kid again.. a kid who really wanted to be a chef.. lol

In the movie the famous Chef  “Gusteau” told Remy (the Rat) “Anyone can cook!”.. Remy responded, “Well, yeah, anyone can, that doesn’t mean anyone should.” It’s very true..

Watch it on June 29th 2007!

Harvey, LA

Two friends of mine recently got married. A lot of drinking, mainly Heinken and Hennessy (it was a Vietnamese wedding lol). Overall It was a fun wedding with decent food.

Crab Corn Soup

Asian Antipasto?

Shrimp Goi

Stuffed Crab Claw

Duck with Buns

Fried Rice

Complaints and Props? The soup was nicely flavored but it was very thick.. a little too much cornstarch? The “Antipasto” wasn’t spectacular and it wasn’t bad either, would have been fine with or without it. The Vietnamese shrimp salad was very good and the crispness of the chips gave it just the right amount of contrast. The stuffed crab leg was decent but the dipping sauce was a little bland. The roasted duck was really good and so was the lobster too! (not pictured, I guess I got a little excited) There was also a hotpot, not bad.. the broth was a little weak. And lastly the fried rice.. a little soy sauce, black pepper, and hot sauce would have done the trick..

Wedding Cake

And we can’t forget dessert.. There was no gigantic wedding cake. Disappointment? not at all.. I thought it was a great idea. Individual cakes look so much better and you don’t have to worry about the mess of cutting and plating! I know every girl dreams of having a beautiful wedding cake.. but isn’t this just plain practical? (note: one friend is a doctor and the other is a lawyer.. lol)

Ideal wedding reception for me? Reserve the 77 seats at the French Laundry and have my wedding reception there! For the few that get invites, it’ll be a wedding they’ll never forget.. lol I wonder if Thomas Keller would do that for me. I added it up and it would cost $20,000 at roughly $260 a head.. That’s for the food, wine, and tip.. I guess I won’t be inviting too many friends of friends or any at all for that matter. This will strictly be V.I.P. only. =)

If you think about it… you’ll end up doing this huge 300-400 person wedding. (half the people you don’t even know) And what do you get out of it? Decent food, a wasted $20k, and 330 more people than you really wanted to begin with. haha

Overall Rating:  (out of 7 )

Future Entries:
Angelo Bracato
Pho Danh

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Xagat-Rated

Feel free to join! =)

What is an Amuse-Bouche?

From my experiences, Amuse-Bouches are made to be the first bite of the meal.. designed to “whet your appetite”. It’s usually served at high-end restaurants where your meals are composed of multiple courses. It’s not going to be on the menu, the chef usually gives this you this as a bonus and it’s like a ”thank you” for dining at his/her restaurant. It serves multiple purposes, but mainly it’s made to stimulate your palate.. it gets you ready for what’s ahead!

Salmon Cornets

A while back I did this meal where my Amuse-Bouche was Thomas Keller’s “Salmon Cornets”. I was lucky enough to visit Per Se and tried his original Cornets.. It was amazing, even with the high expectations, Jonathan Benno (Per Se’s Chef de Cuisine) and his team came through in a big way!

You can find the recipe in the French Laundry Cookbook.. It’s basically Salmon tartare and Red onion Creme Fraiche in a Savory Cornet. When I made it, we had the most problems with the cones. It would never set the way I wanted it to, I guess if I worked in the French Laundry/Per Se kitchens.. it would have been much easier if they showed me directly. But I took the recipe and made it my own.. I served them on a painter’s palate! I thought it was clever.. lol 

Watermelon with Aged Balsamic and Sea Salt

I got the idea out of Rick Tramonto’s “Amuse-Bouche”. This one is simple.. You take a watermelon (as sweet as you can find) and it cut into cubes, use a melon baller and make a hole in the cube. Now fill it with some aged balsamic vinegar. (depending on how many years, it can be expensive) I used 50 years aged and it goes for roughly $80/3.5oz bottle? That fact makes this Amuse-bouche a little more luxurious than you previously thought, huh? In the end, it’s very simple and enjoyable.. isn’t that what we’re all looking for? =)

New Orleans, LA

My mom is a Vegetarian.. And not eating meat can make for a boring meal. (at least in my opinion) The same salads, plain rice, or plain noodles.. With today’s more “health-conscious” society and with more people then ever switching over to the “no meat” side, we as chefs are always asked to create new and delicious vegetable plates. One of my favorites of all time? The Portabello Burger!

Now this dish loses the health aspect because of the bleu cheese on top. (it can easily be taken off) And please excuse my recipe format… This isn’t meant to be a step by step instruction, it’s more of an “Idea”.. you as cooks, chefs, or foodies should play around with it and make it your own!

Main Ingredients:
Portobello Mushroom, stem & gills removed
White Onion, julienned
Gorgonzola and Parmesan
Roma Tomatoes, sliced thick
Eggplant, 1/2″ sliced
Spinach/Garlic
Balsamic Vinegar

Vegetable marinade:
2 tbsp Balsamic Vinegar
1 tbsp Worcestershire
1/2 tsp black pepper
1/2 tsp granulated garlic
1 tbsp creole seasoning
1/4 tsp salt
1/4 cup veg oil
1/4 cup olive oil
Combine ingredients…

Marinate the eggplant slice and the mushroom for 1 minute
Wipe tomatoe with olive oil and sprinkle with garlic salt
Caramelize the onions in butter
Sautee garlic and add the spinach and wilt. (don’t over cook)
Grill mushroom.. baste with marinade when flipped.
Grill eggplant until nicely colored , top with parmesan and melt under broiler
Lightly grill tomatoes

Metaire, LA

Front of Nor-Joe

Nor-Joe is located right by the tracks off Metairie road. In the heart of Old Metaire. They sell everything from fancy olive oils to pre-made frozen ravioli. They have a decent selection of cheeses and dried pastas too. But stores like this one are what they call a “dying breed”. You can go to places like Whole Foods or any other large grocery store and get pretty much the same kinda stuff. I like shopping here because they have the stuff I want and the prices aren’t too bad, reason enough right?

A look inside..

Mozo Fireballs

Muffuletta

Did I mention they also have a deli inside? Yes fresh cuts of all the cured Italian meats you come to expect. On top of that, sandwiches are also made here. One of the more popular sandwiches offered is the Muffuletta. And yes, I know everyone says go to “Central Grocery” it’s the original.. but as long as it taste good, what’s in a name? It’s all about putting out the best possible product, right?

For those of you who don’t know what this Muffuletta is.. it’s basically this enormous Italian sandwich made with a round (10 inch) foccacia-like bread.. it’s sliced in half then a layer of cheese (probably provolone) is melted, next comes the Mordella, Salami, and Capicola.. with a layer of marinated “Olive Salad”  and another round of meats some more cheese and finally topped with the other half of the bread. If you like “Italian meats” and tangy Olive Salad… it’s a really great treat! One of these are more than enough to serve 2 people. You can order a “half” or a “quarter” of a sandwich if you’re eating alone.

Overall Rating: 1/2 (out of 7 )

Future Entries:
Portobello Burger
Amuse-Bouche

Any City, World

So you’ve been watching the Food Network, Top Chef, or even Hell’s Kitchen... Did you ever start thinking to yourself, “I want to be a Pastry Chef! or an Executive Chef!” If you did, you might have seen the glitz and the glam of being the “Chef”, working in the kitchen.. you see them wear a stainless, pressed chef’s coat and everyone smiling and laughing as they’re cooking, or even making cute little dessert..You’re probably sitting behind your computer surfing your Xanga and multi-tasking a million different windows thinking, “Hey I can manage my computer, how hard could it possibly be to manage 4 or 5 pots/pans and make a few orders?”

You’re also thinking “I’ll quit my job as an accountant or computer programmer and I’ll follow my dreams!!!” Ok slow down there..I’m about to give you some valuable information before you get carried away with your emotions and quit that $70k? a year job and get reduced down to $10 an hour (or minimum wage at some restaurants) as a “no experience” aspiring chef.

This was the 18th hour of a 26 hour shift I worked.. pure delirium! lol

To be a Chef or not to be a Chef:

1. Initially, Terrible Pay!
2. Hot and sometimes very cramped work space. (worse than a cubicle!)
3. Late hours (at some places, the Chefs don’t get out until 2 am)
4. Because of #3, you won’t have a social life
5. Yes because of #4, no significant other..
6. Longer hours, but because of #1, 3, 4, 5, you won’t mind…
7. Chefs can be real jerks to work with (which makes #6 less appealing)
8. Some chefs pay $50k+ for a Culinary Degree only to have to prove themselves again, and again..
9. Can you handle getting slammed & making hundreds of orders night in and night out?
10. Kitchen life is nothing like the Food Network..(sorry to burst your bubble)

Pros

1. If you’re a good Chef.. you know your stuff and work really hard… a lot of the stuff mentioned above won’t matter. Life will be good and you’ll live the “American dream: Getting paid for doing what you love!” Like I tell everyone, there’s nothing that gives you more instant gratification than being a chef. Now doesn’t that sound good? lol

In summary… You have to endure a lot of crap, but the returns will be worth it? Hey I did it.. How hard can it be, right?  Please don’t be discouraged.. I was lucky enough to have friends in the business warn me of these things before I decided to jump in all the way.. And I did.. not a single regret here.

My Advice to you? Do a stage (a trial period.. no pay) at a restaurant, maybe one that you enjoy eating at? That means you don’t have to make a commitment yet, it’s kind of like a “Test drive”. This way you’ll know if it was a mistake and the restaurant won’t care if you never come back, you’re written off as free labor!

Please feel free to ask me any questions I didn’t address above! Thanks for reading! 

Cutting strawberries.. last few days in Culinary school were the best…

Good Luck!

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Future Entries:
Nor-Joe

My new Blogring:
Xagat-Rated

Feel free to join! =)

Chef Eats Bio

Harvey, LA

Lunch? Kim’s Hu Tieu Xao. Basically flat Vietnamese Rice noodles sauteed with beef strips, chinese broccoli, and bean sprouts. I love these simple dishes. All I had to do was add my sriracha and it was set! The noodles have a very “home-like” quality. When mom’s not around or I’m just too damn lazy to whip it up myself, I can always cop out and go to Kim’s.. lol This dish can also come in “Soup” form. Usually in a chicken broth. Depending on how you’re feeling, wet or dry?

Hu Tieu Xao

Close up…

Kim’s Pad Thai

Now you’ll probably get mixed reviews from the locals.. some like it, others don’t care for it. I’m personally fine with it. I haven’t eaten here (in the dine-in sense) for a few years now. I mainly take to-go, so I have no idea how the service is nowaday.. I guess it brings back some childhood memories. There aren’t many Vietnamese/Chinese places around and they make pretty decent food, so it’s ok. Other popular dishes offered at this family-owned establishment? Their egg noodles, wontons, and an assortment of pastries are just a few things you should try, if you ever visit.. And the Pad Thai Featured above isn’t bad, but it isn’t the best either. Judge for yourself! =)

Overall Rating: 1/2 (out of 7 )

Future Entries:
So you wanna be a Chef?
Nor-Joe

Metairie, LA

La Thai is a cozy little restaurant in Old Metairie. It’s a very romantic place.. and on the night we went there was even a gentleman playing a guitar! Well regardless of the small tables.. they were able to accommodate us and our party of 14? We were out celebrating a close friend’s birthday and with so many people, the staff was still able to rise to the occassion!

The open kitchen.. I love watching chefs at work..

Calamari

Fried Tilapia

Curry Shrimp

The food at La Thai was very good. There aren’t many places in New Orleans where you can get good thai food, but I think I might have found the place. The fried calamari was battered a little sloppily and it lacked the flavor you expect, but the sweet thai sauce on top made up for it! I had the Fried Tilapia served with vegetables and shrimp in a delicate broth. I enjoyed this dish.. it was well balanced and very savory! I also tried the curry shrimp entree from one of my friends.. The sauce had a nice curry flavor and the shrimp was perfectly moist!

Fried Bananas a la mode!

For dessert we had Fried Bananas with Ice Cream.. Do you know what fried bananas taste like? Crunchy, Soft, Warm, Sweet! and with Ice Cream? Not good for your body but oh so very good for your senses! Other notable dishes? The Sea Bass and the Pad Thai are both worth a try! Overall the experience was excellent. Food was delicious and the service was exceptional! Oh… parking can be a pain.. but just park it down the street. You might need to walk off the generous portions later on! =)