Another Breakfast

This starts off with Bruce's Sweet Potato pancake mix made into waffles. Usually I am in a hurry and do not let the batter hydrate enough. Sweet potato batter takes awhile. This time I had other things to do concerning the breakfast so it had time to work its magic

As usual I rendered bacon. I normally put the fat and bacon in the batter and go from there. This time the fat went in the batter and bacon went into some pepper gravy I made from a mix.

My new table top appliance does a good job on eggs. Done this way they are a cross between poached and shired. Some release agent and little water in the glass ramekin make for both easy release and steaming

The finished waffle and the basis of the meal

The cooked egg. It just took about five minutes and the yolk is soft.

The peppered and bacon white gravy on top. It turned out perfect.

For the last waffle I made it kinda of a dessert. Below is apple butter and whole milk Greek yogurt from the Tuesday afternoon Cash & Carry Farmer's Market. I mixed them fifty fifty

Here it is. It does look a bit nasty but I assure you it was delicious. I ate this about 10 AM and did not have to eat again until about 4PM when I ate a small snack.

Kat/Cruz

I guess I will have to eat my words. While the BBQ plate below had all the flavors I reported to you all in my review the meat had been overcooked. It was thin in bone pork loin chops. They do not have the fat and collagen of a pork steak. So while it took a bit of chewing the fantastic flavor partially made up for it.

Wendy's

As usual I had a coupon. I had missed the free fries because I just forgot I had them. This one was for the Asiago Ranch chicken club. You might think as I did that the Asiago was in the dressing, not so. The all-white meat chicken fillets topped with thick-cut Applewood Smoked Bacon, natural-aged Asiago cheese, creamy ranch sauce, hand-leafed lettuce, and hand-chopped tomatoes came on Kaiser like roll. Wendy's stuff is usually pretty good and this was no exception. I choose Homestyle fried although you can get grilled or Spicy fried. It was a nice gestalt. Crispy chicken crust, moist interior, smoky bacon and cheesy nutty Asiago.

The fries do not live up to the hoopla except it is more like fast food fries of the past in that you can taste the salt unlike a lot of places these day. Being cut skin on added nothing as far as I was concerned. They went down hill fast as they cooled

Kat Kracklins/ Cruz Cafe

OUT AND ABOUT
Kat Kracklins and Cruz Cafe
529 West 18th Street
Lake Charles LA
337-494-7460

Monday thru Friday 7:30 AM to 5:00 PM $1 to $8

This little building has always been a food venue as far as I know. It stated out as a donut shop then fell on hard times. It went through several incarnations including a few BBQ joints. It seems to have finally found owners who care about it and customers that care about their food

I stumbled upon this place one day and went in for a plate lunch. They were not doing them that day. I wound up with a hamburger but what a hamburger. I went with my usual route of adding cheese and bacon. It came out with American cheese and thin crisp slices of bacon. The bun was pretty standard but had been griddled. The treasure here was the patty. After a few bites I realized I had a never been frozen formed by hands with a light touch piece of meat. It had been seared for a nice crust but the interior was juicy and flavorful. One of the city’s finest. The onion rings I got with it were a thick cut with a batter coating, not bad.

Second round was smothered Pork Sirloin steak with rice, gravy, mashed potato style salad, and cabbage. The pork was plastic fork tender and spicy with great gravy and well cooked rice. The potato salad possessed small chunk of cooked potato with chopped hard boiled egg and sweet relish. The cabbage looked a little funny at first. Then I realized they had used the outer leaves that many throw away. Fine with me except it seemed to have had sugar added to it. It left it too sweet. Next time I went in on Wednesday (BBQ day). That day it was Pork Steak, links, dirty rice, mashed potato salad and baked beans. Best piece of BBQ pork I’ve had in years. It seemed to have a killer rub that went to a well seasoned glaze. No sauce need here, fork tender and smoked all the way through. Smoke ring need not apply. The dressing was made with ground meat and chicken liver just the way I love it. Again I really liked the potato salad and the beans were OK.

Along the way I got cracklins and boudin to take home. Those that know me know I consider pork belly a bad choice to make cracklins. These people do as good a job as can be done and treat them right (under a heat lamp). The boudin made fresh every day was great. It had perfect rice and shredded pork with wonderful flavor. However the spice level was just beyond where I like to be. Other I am sure find it just right. I ended up with breakfast. Sunny side eggs, bacon, grits and toast. The grits were perfect. I love great grits. They can make or break a breakfast. Everything else was as good as any other place I go. I especially liked the thin crispy bacon and got a double portion.

The food here is among the best in the city but the BBQ stands out. You need to come on Wednesday to try it out

Slam up Breakfast

I have not done one of these in awhile. Usually it is canned biscuit donuts or some such thing. I love corned beef hash and I had gotten a can with the view of doing it that weekend. However it slipped my mind and I ran across the can the other day. I heated it up but I had bought cheap and it never browned so I decided to just fry the eggs in it.

Here is the total breakfast. I did some English toasting bread and cafe au lait. Some friends of mine are in Paris and if they find one they are sending me a new bowl. I am excited. By the way I had this about 10 AM and it lasted me the whole day. A light snack about 6 PM was what I ate the rest of the day

McDonalds

I guess you have figured out I like to try new items at the fast food chains. Occasionally they are good. This is certainly the case with the Angus Third Pounder with Chipotle BBQ Sauce. While the sauce is not as prolific as in the commercial it is good . Nice and smoky without too much heat. I would get it again

NOWFE News Release

NEW ORLEANS WINE & FOOD EXPERIENCE SETS PLANS FOR 2011
Kindred local ingredients and chefs top the program; champagne makes a huge splash

New Orleans, Louisiana – Grab your fork and your corkscrew, the New Orleans Wine & Food Experience, which ranks in the Top 10 Food & Wine Destinations in the U.S. and fourth in the World according to the TripAdvisor Annual Travelers’ Choice Destination Awards, has announced plans are underway for the upcoming 2011 event. The five-day bacchanalia, which will take place May 24 – 28, features dozens of local chefs, many of whom are nationally known, and aims to place a spotlight on the region’s many indigenous ingredients. Thousands of wines and champagnes from over 175 wineries will be paired with food from more than 75 restaurants at various events throughout the extravaganza.

“The culinary power of our region is so outstanding that we want to showcase our chefs and our food for the world to see,” states incoming NOWFE President Kevin Kimball. “The Wine & Food Experience gives us the opportunity to do just that, while sharing a love of wine in our beloved city.” Each year NOWFE, a “perennial ‘Top Ten’ Wine and Food festival,” as noted in Wine Enthusiast, offers a wide variety of seminars and demonstrations hosted by local and visiting chefs, as well as world-renowned winemakers, allowing guests a rare opportunity to meet some of these industry insiders.

The 2011 event will kick off on Tuesday with the Ella Brennan Award Dinner & Live Auction, followed by wine dinners in some of New Orleans’ most notable restaurants on Wednesday, the traditional Royal Street Stroll and Vinola Tasting on Thursday, and culminating with Grand Tastings on Friday and Saturday. “NOWFE is a major tourism attraction for our city and as such we have a responsibility to host a wine and culinary experience like no other,” remarks Jamie Peckenpaugh, NOWFE’s new Executive Director. “I am excited about the programs we have planned; I believe everyone will find something to satisfy their tastes.”

Highlights of this year’s event include Chef John Folse, with renowned Chef Rick Tramonto, who will present a revolutionary take on Creole cuisine inspired by their new local venture; and special tastings from the Chianti Region presented by the Culinary School at Badia a Coltibuono.

Other featured seminars and events of the 2011 schedule include:

Bubbly Personalities: Compare the personal style of Champagne Houses: Taittinger, Nicolas Feuillatte, and Henriot while they present some of the Vintages they have created. Chef Anthony Spizale, of the Rib Room and New Orleans epicurean lady, Lorin Gaudin will be on hand to accessorize.

Everyday Effervescence: Guided by Master Sommelier Laura DePasquale, we invite you to discover world-class sparkling wines made in the Champagne method and see how they match up. Chef Glen Hogue of Vega Tapas & Chef Joshua Smith of A MANO will provide the pairings.

Honing your Craft: Forever change the way you think about serving and enjoying craft beer. Learn firsthand how color, clarity, aroma, temperature and effervescence are all dramatically enhanced with Spiegelau glass versus the standard type of beer glasses we have all become accustomed too. Come enjoy Craft Beer the way it was intended to be and go home with a beautiful 4-piece set to keep!

Jordan Cabernet Sauvignon Retrospective: Every bottle of Jordan since the inaugural 1976 vintage has been crafted by Winemaker Rob Davis, who joins the festival to host a rare retrospective tasting of Jordan’s heralded Cabernet Sauvignons. Rob will discuss the evolution of both his winemaking and the Northern California wine industry over 35 years and the exciting enhancements to Jordan wines. This is a rare showcase of one of California’s most iconic wineries.

Mangia e Impara: (Eat and Learn) For more than 1000 years, her family has maintained the rich farming tradition begun by the Vallombrosian monks. Join Emanuela Stucchi Prinetti, proprietor of renowned Chianti Classico estate, Badia a Coltibuono, and daughter of famed ambassador of Italian culinary culture, Lorenza de’ Medici, as she presents the wine and olive oils from the estate.

Kindred Ingredients: Louisiana Crawfish and Rice Seminar – Join native son and Chef Donald Link (Cochon, Butcher and Herbsaint), whose was family produces Louisiana Rice to learn about these Kindred South Louisiana Ingredients and their symbiotic cultivation and cookery. Sample Crawfish and Rice Dishes paired with wine, learn about and receive samples Louisiana Rice varietals.

Mountain High, Valley Low: Taste matters! Napa Valley is home to some of the most varying terroir of any of the great wine regions, producing some of the world’s most exciting Cabernets and Cab blends. Take your palate on a field trip as we compare and contrast the tasting profiles of noted wines made from both mountain and valley floor fruit.

Eat, Stay, Love: Join local food critic Tom Fitzmorris and Chef’s Michael Farrell (Le Meritage), Drew Dzejak (The Grill Room), Slade Rushing and Allison Vines-Rushing (MILA) as they prepare culinary delights from their unique restaurants that just happen to be situated in the city’s top hotels. The lovin’ is up to you.

Distinctly Different: Discover the difference a glass makes in this special tasting showcasing the “Riedel Vinum XL” line of crystal stemware. Join Doug Reed of Riedel Crystal of America, as he demonstrates how glassware affects the flavors and aromas of wine. You’ll also receive a set of 4 Riedel Vinum XL glasses to keep!

R’evolutionary Thinking - Journey through the minds of world renowned Chef’s John Folse and Rick Tramonto, of the upcoming Restaurant R’evolution, as they transform traditional creole cuisine paired with selected wines from their Sommelier, Molly Wismeier.

The New Orleans Wine & Food Experience is a non-profit organization. Proceeds from the 2010 event benefited the Louisiana Wildlife and Fisheries Foundation, The University of New Orleans, School of Hotel, Restaurant & Tourism Program, The Louisiana Restaurant Association Education Foundation's ProStart Program, The John Folse Culinary Institute, Delgado Culinary Arts School, Cancer Crusaders, Girls First, New Orleans Center for the Creative Arts (NOCCA), Southern Animal Foundation (SAF), Coach Sean Payton's Play It Forward Foundation, and Fore!Kids Foundation. NOWFE 2011 will be held May 24 – 28, 2011.



For additional press information, including downloadable images, contact Liz Bodet 504.583.5550, egoliwas@bellsouth.net or visit the media center at http://www.nowfe.com/.

Cotton's 2001 Oak Park Blvd 337-477-9759

Ever once in awhile I get the envie for a Cottons Old Fashion Egg Burger. Below is that sandwich. Old Fashion means sauteed onions and a fried egg is added on top of the patty. It is a taste from my younger days. The trick here is to call in before hand and do not go at noon as the less informed pull up and expect fast food service. They do it fast but they do it fresh.

I always get onion rings. I love onion rings and the thin style especially. They can be a bit greasy but these were perfect. These day I get a small.

Cotton's Hamburgers