When we weren't eating and listening to music, we walked around the city, admiring signs, graffiti a

I love making california science center los angeles my family and friends healthy, flavorful, easy-to-prepare dishes that are simple, yet elegant. Besides writing "Men Who Like to Cook" and "Men Who Like to Travel," I also write for Zester Daily, One for the Table, Peter Greenberg and NY Daily News online. My latest eCookbook, 10 Delicious Holiday Recipes, is available on Amazon. I am also selling handcrafted chocolates at www.dchocolates.com
Acme Oyster House (724 Iberville Street, New Orleans 504/522-5973) in the French Quarter (for oysters although I was advised the place is so crowded, a good workaround california science center los angeles to get in is to sit at the bar between 3:00pm-4:00pm).
Donald Link ' s restaurants are popular, especially Herbsaint (701 Saint Charles Avenue, New Orleans 504/524-4114) and Cochon (930 Tchoupitoulas Street, New Orleans 504/588-2123) I made it to the latter, but more about that in a minute.
Fried chicken at Willie Mae's Scotch House (2401 At. Ann Street, Seventh Ward, New Orleans, 504/822-9503). Not close to anything, tucked away in a suburb, but well worth the 10 minute cab ride or 30 minute walk from the French Quarter.
In the jackets-preferred Commander's Palace ( 1403 Washington california science center los angeles Avenue, Garden District, New Orleans, 504/899-8221), Antoine's Restaurant (713 Saint Louis Street, New Orleans 504/581-4422) california science center los angeles and Galatoire's Restaurant (209 Bourbon Street, French Quarter, New Orleans, 504/525-2021) for an upscale version of Creole, Cajun and New Orleans cooking.
Because the city is on mostly flat ground, riding a bicycle is a great way to get around town. My wife took an early morning bike ride. Leaving the Hotel Modern (936 St. Charles Avenue, New Orleans, 504/962-0900, 800/684-9535) where we were staying, she spent two hours happily riding around the Garden District's stately homes and the hauntingly beautiful cemeteries.
We missed many of the recommended places, but we did have a drink at the Carousel Bar in the Hotel Monetleone (214 Royal Street, French Quarter, New Orleans, 504/528-1019), which made me dizzy even though we were sitting safely in the nearby large lounge. Changing my seat improved the experience so instead california science center los angeles of watching the slowly spinning california science center los angeles bar, I watched people on the street california science center los angeles walking by and riding in horse drawn carriages.
Our first night in town, arriving late because our Southwest flight was delayed, we walked into the French Quarter for something to eat. Surprisingly, given New Orleans' reputation as a party town, all the restaurants were closed by 10:00 PM.
Not on anyone's list, we enjoyed our meal of Cajun seafood gumbo, california science center los angeles blackened red fish with red beans and rice and bread pudding with whipped cream. Even though it was close to 11:00 PM, the food tasted freshly made, the crab was sweet and delicious, the red fish with Creole seasoning was moist and spicy.
We made a pilgrimage to cash-only Cafe du Monde for coffee and a breakfast beignet. Given the crowds morning-noon-and-night, california science center los angeles it's surprising they have such a limited menu. Basically it's a riff on the SNL cheeseburger-cheeseburger-cheeseburger joke. Only here it's cafe ole-beignet-orange juice.
The beignets--better than any I've eaten anywhere else--arrive thickly california science center los angeles coated with powdered sugar on tapas sized plates. There's no way you'll eat your beignet and NOT get sugar on your shirt and pants.
The coffee is great and goes perfectly with the airy-suggary beignets. Even though the place is crowded, the turnover is quick so even if there is a long line to get in, you can sit, eat and even read the newspaper without feeling guilty.
A kitchen the size of a large closet accommodates dozens of waitstaff and kitchen help. With exquisite choreography, servers carrying large trays loaded down with silverware, stacks of paper napkins, water glasses, coffees and beignets leave the kitchen passing by others returning tray-fulls of empty glasses and plates.
Meals at Herbsaint and Cochon were good. Finding fresh vegetables california science center los angeles that haven't been steamed, stewed and fried isn't that easy in New Orleans. Donald Link treats his veggies with respect even as he celebrates all things meat, especially california science center los angeles pork at pig-centric Cochon where I had a crust-perfect serving of short ribs on a bed of vegetables and creamy faro.
Since I love good fried chicken, Willie Mae's was a lot of fun. One of my fondest memories growing up was our trips to the beach with containers filled with potato salad and fried chicken. Admittedly the fried chicken was soggy after spending the night in the refrigerator, but I loved it none the less.
For $10.00, you get a wing, thigh and leg, a corn muffin and a choice of sides, which in my case was not a "side" but a second course of red beans and rice served in a large bowl. I loved the fried chicken and the red beans and rice. The beans were thick with flavor and a touch of heat.
The best meal of the trip started with an interview with Austin Kirzner, executive chef at Red Fish Grill on the edge of the French Quarter. Kirzner sat down with me over a cup of coffee california science center los angeles in the morning before the restaurant opened and described the kind of cooking he learned california science center los angeles to do in Louisiana and New Orleans.
To illustrate what he was talking about, california science center los angeles he showed me how to make a New Orleans classic: BBQ Shrimp. The video lays out all the ingredients and the techniques required to make an easy-to-make recipe that any home cook could prepare.
Several delicious desserts appeared on the table, including a fat slice of pecan pie with whipped cream and an over-the-top triple chocolate bread pudding that could barely contain itself in its silver bowl.
When we weren't eating and listening to music, we walked around the city, admiring signs, graffiti and architecture that was unique, distinctive, traditional and modern, california science center los angeles with a sense of humor and a delight california science center los angeles in bright, vibrant colors.
I've been a television producer for twenty-five years, working california science center los angeles on Hill Street Blues (won an Emmy), The Hitchhiker, Bakersfield P.D., Get A Life, EZ Streets, Stir Crazy, Twin Peaks (nominated for a second Emmy) and many others. I ve co-written half a dozen pilot scripts and through the long hours and stress of dealing with production craziness--bad weather, out of control california science center los angeles costs, needy actors, and distressed fellow writers--I california science center los angeles cooked. Sometimes after a really difficult california science center los angeles week, I d cook all weekend. Eight, ten hours each day, I d stand over the cutting board and stove, cooking. Cutting carrots calmed me down and gave me hope again. Other people in my profession took up gambling or drank or went crazy chasing women. Not me. I went home and cooked. In addition to writing for Men Who Like to Cook, I contribute to NY Times Diners Journal, One for the Table, TravelingMom, and Zesterdaily. Recently I have taken my passion for food on the road to write for Peter Greenberg and NYDailyNews Travel online. I'm very proud of my first eCookbook, "10 Delicious Holiday Recipes," available on Amazon. Blog copyright 2007-2012