Airline chicken Airline chicken can be several things, depending upon who you talk to. It can be a fancy cut, a special presentation, or a negative appelation. New Orleans Menu The Best Restaurants In New Orleans. Saturday, October 1. A Culinary Couple. First half of the day is routine, including the absence of a radio show due to the football games that take over large spreads of prairie on the schedule. For some reason, I dont have breakfast, alone or with one of the Marys. So Im good and hungry when MA and I begin an inevitable consideration of dinner tonight. MA saysas she often has latelythat we should go to Lola. Thats the Keith and Nealy Frentzs restaurant in the old Covington railroad depot. Its a nice relic of another age, with a big water tower above the depot. Boarding a train here is the way you traveled from Covington and Mandeville to New Orleans, by way the eastern shore of Lake Pontchartrain, until the 1. KHdaXz6iHrXEdoYOkObS6-T0jMg=/fit-in/800x0/e9ad3446-d676-4cf5-9463-51b8fbfba594--05-28-13-genius-pickled-ramps-359.jpg' alt='How Much Chopped Garlic Equals A Clove' title='How Much Chopped Garlic Equals A Clove' />In a processor, process onion, garlic, ginger, walnuts and cilantro until finely chopped. Alternatively, cook the onions and garlic in tsp oil until they are. The building has two old train cars adjacent to it. One of these is a caboose, and is used by the Frentzes as their kitchen and walk in cooler. The other is waiting for a renovation into a dining room. The Frentzes met one another when they were both working in the kitchen of Brennans on Royal Street. That was long before Brennans underwent its tremendous rebirth a few years ago. That background made their restaurant excellent from the beginning. Im especially interested in them right now, because Im working on an article about couples who manage or otherwise work in restaurants. The Frentzes are perfect candidates for the piece. Both of them cook, serve, and perform all the jobs restaurant owners must handle. And then we set about eating too much food. We start with an order of crab claws and a pile of Buffalo oysters. Same thing as Buffalo chicken wings, but with oysters in the center instead of chicken. The dish was invented at the Red Fish Grill, and is now found in many restaurants. Inside the depot of Lola. Next came something even more original arancini, the Sicilian fried balls of rice with this or that in their centers. In this case, the middle was occupied by red beans, of all things. Good to eat, though. Then I had the soup of the day, a thick fall squash job. The entrees were drumfish amandine, turned out with expertise. And a pork loin that has been seared to a crisp. A big plate of food, and a very good one at that. Lola not to be confused with the Spanish restaurant Lolas on Esplanade Avenue in New Orleans does it again. Over the years we have dined at Lola, we often encountered Ed Birdsong, who sat immediately to my left in the classrooms of Jesuit High School. He wasnt at Lola today, but the remembrance of those days adds more to my anticipation of the Jesuit fund raising auction. I have been the auctioneer several times, and theyve asked me again. Perfect timing this spring will be the fiftieth anniversary of the graduation of my class. More to come on that in the next couple of weeks. Lola. Covington 5. N New Hampshire. 9. Oktoberfest Emerils. As the month of October wears on, a number of restaurants that never before did anything special for the German celebration of Oktoberfest have done so. Emerils is one of these, with a special menu that began October 1. The menu below brings a five course dinner for 6. Five beers have been selected to pair with each course for an additional 1. That adds up to the most elaborate Oktoberfest weve seen this year. We must be taking the celebration seriously. Which sounds like fun. Charred Winter Greens. Fennel, frill, beer braised cherries, Steens cane syrup vinaigrette, Roquefort blue. Wine Beer Cane Break, Parish Chicken Apple Sausage Pigs in a BlanketPretzel, crispy cheddar spaetzle, beer cheese. Wine Beer Nola Blonde Ale, Nola BreweryCurry Grilled Ora King Salmon Cabbage Roll. Crispy steak fries, garlic aioli, curry broth. Wine Beer Holy Roller IPA, Urban SouthChappapeela Pork Shank. German root vegetable salad, crunchy mustard pork jus. Wine Beer Amite Duroc Porter, Chappapeela Farms BreweryPretzel Bread Pudding. Pecan ice cream, brown butter caramel, roasted pecans. Wine Beer Southern Pecan Brown Ale, Lazy Magnolia. Emerils. Warehouse District 8. Tchoupitoulas. 5. NOMenu invites restaurants or organizations with upcoming special events to tell us, so we might add the news to this free department. Send to newsnomenu. Beignets. Beignets are a distinctive part of the New Orleans breakfast, although theyre enjoyed even more as a late night snack. Our beignet is a square of straightforward dough fried until it puffs up and becomes golden brown. Its covered with powdered sugar, placed on a plate with two more if its kind, and sent to the table or counter, where the person who ordered it is already sipping caf au lait. The best beignets have two qualities that rarely come together. First, theyre doughy enough that theres more than just air inside. Second, theyre not so heavy that they sink to the bottom of the fryer. The beignets in the French Market are made with a yeast dough, which is fine for a large operation but unnecessarily involved for home use. I prefer something similar to a biscuit dough. Beignets with cafe au lait. Tbs. Crisco. 1 Tbs. Vegetable oil for frying. Combine the flour and Crisco in a bowl with a wire whisk until it resembled coarse cornmeal, with perhaps a few lumps here and there. Warm 34 cup of water in the microwave oven until barely warm to touch. Dissolve the sugar in it. Whisk the flour into the water to combine completely, using a kitchen fork to blend. Work the dough as little as possible. Turn the dough out on a clean counter and dust with a little flour. Roll it out to a uniform thickness of about a quarter inch. Cut into rectangles about two inches by four inches. Cover them with a moist, clean towel and let them rise for a few minutes. Pour an inch of oil into a skillet and heat to 3. When the beignet dough squares have softened and puffed up a little, drop four to six at a time into the hot oil and fry until light brown. Turn once and fry the other side. Drain on paper towels. Its all right to fry the misshapen dough pieces from the edge of the dough sheet. Dust with powdered sugar and serve hot. Makes 1. 2 1. 5 beignets. October 2. 0, 2. 01. Days Until. Halloween 1. Thanksgiving Nov. Today is Last Chance For Rumtopf Day. Chili With Sweet Potatoes there. Rumtopf also spelled rhumtopf is a traditional German holiday dessert of fresh fruit marinated in rum. In its most traditional form, it takes all year to make. But if you start today it will still be very good by Christmas, if not with the variety you could have had. Heres how. In a large gallon glass jar or ceramic crock, load about two inches deep of washed, fresh seasonal fruit. The fruit you use should be a little underripe. Almost anything works, from berries to bananas. Mix two cups of simple sugar syrup with a cup of light rum, and pour it over the fruit until its covered. Keep buying and adding layers of fruit, trying for a contrast in colors and shapes. Always top it off with the syrup rum mixture. Keep doing this until the jar is full. You dont need to do it all in one day. It will keep without refrigeration, as long as the rum soaks everything. When Christmas rolls around, you scoop out the fruit and serve it over ice cream. Delicious Gourmet Gazetteer. Sassafras, KY 4. 17. Kentucky, about ten miles from the Virginia state line. Its in the hilly, wooded countryside on the western slope of the Appalachian Mountains, in a flat spot created by the Yellow Creek as it approaches Carr Fork, a tributary of the Kentucky River. The flow from there goes to the Ohio, then the Mississippi, and winds up in downtown New Orleans. A substantial main line of the CSX Railroad passes through Sassafras. The nearest restaurant is a quarter mile away D G Barbeque, serving that distinctive Kentucky style barbecue. Edible Dictionary. Cannelloni with two sauces. Italian, n., pl. Sheets of pasta rolled into tubes around a rich stuffing.