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PROVISIONS Grab n’ Geaux from the Fridge Blackened Turkey Meatballs Like a Sicilian grandmother in New Orleans, who serves this dish as an afternoon snack, but much healthier. turkey, bell pepper, onion, breadcrumbs, creole seasoning, herbs, oven-roasted tomato sauce, parmesan five per order - 9 dollars Pepper Jelly From New Orleans to Plaquemine Parish, & beyond - pepper jelly with cream cheese & triscuits appear on every buffet table, even breakfast! jalapeño, fresno chili pepper, sweet vidalia, apple cider vinegar, cane sugar twelve ounce container - 12 dollars J. Baker Pimiento Cheese When the Hon. James Baker III, the White House Chief of Staff under President Ronald Reagan, and U.S. Secretary of State under President George H. W. Bush, would touch down in Washington, DC, drive straight to Bayou Bakery, and buy a quart of Pimiento Cheese. J.B. stated, “No need for the Ritz crackers, just put in a spoon.” half-pint 6 dollars, pint 14 dollars Roasted Chicken Salad Not what you expect on a southern menu, but you’re wrong! roasted chicken, Duke’s mayo, creole mustard, celery seed, cayenne, green onion half-pint 6 dollars, pint 12 dollars Crawfish Étouffée [Rotating Special] A classic Louisiana dish smothered in a buttery, rich flavorful sauce with herbs, spices, and heaps of crawfish tails feeds 2 [comes with 1 quart of cooked rice,] 22 dollars Gulf Shrimp Jambalaya [Rotating Special] Tomato-based, this Creole savory rice dish is Louisiana’s version of a paella. feeds 2, 14 dollars Crawfish Monica [Rotating Special] New Orleans-style creamy mac & cheese stuffed with peeled crawfish tails. feeds 2, 14 dollars Red Beans & Rice with Andouille Sausage [Rotating Special] An iconic New Orleans meal, its traditionally served on Mondays for dinner feeds 2, 14 dollars Chicken and Smoked Sausage Gumbo [Rotating Special] Cajun Creole hearty soup. A dark roux thickens and flavors the stock, married with the “Holy Trinity” - celery, bell peppers, and onions. feeds 2 [comes with 1 quart of cooked rice,] 16 dollars Grab n’ Geaux from the Shelf Gras-NOLA Healthy granola with some added Mardi Gras pizazz! rolled oats, ground cinnamon, salt, veggie oil, honey, cane syrup, light brown sugar, vanilla extract, toasted almonds, raisins twelve ounce bag - 15 dollars Candied Spiced Pecans Pecan harvest begins in the fall with many Louisianians picking pecans that have fallen from trees in their yards. Shelled pieces keep up to 9 months, refrigerated. egg whites, creole seasoning, brown sugar, crystal hot sauce five ounce bag - 12 dollars five ounce bag - 12 dollars.

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Lunch Express All Plates Are $12 and Include 2 Sides. Main Dishes Sides
Lunch Express All Plates are $12 and include 2 sides. Pick any Main Dish, or a Daily Special along with two sides, unless otherwise stated. Delivered to your table fast, so you can get back to work or play in a hurry. Main Dishes Cuban BBQ Pork Fried Catfish Beef Grillades Fried or Broiled Shrimp Steak Palomino Grilled “Mojo” Chicken Breast Chicken Etouffée Shrimp Creole & White Rice (w/1 side) Shrimp & Grits (with 1 side) Sides Black Beans & Coconut Rice Broccoli Slaw White Rice Sidewinder Fries Coconut Rice Corn Maque Choux Southern Greens Garlic Mashed Potatoes Fried Plantain Chips Smothered Squash Cheese Grits Daily Specials MONDAY Smothered Chicken Stuffed Bell Peppers Half a chicken smothered in a rich dark southern gravy. Seasoned ground beef, pork and rice tucked in roasted bell peppers topped with Creole sauce. TUESDAY Round Steak Stuffed Eggplant Slowly cooked down with the holy trinity in a rich, Ground beef, ground pork, Gulf shrimp and rice stuffed eggplant dark roux onion gravy. with Creole sauce. WEDNESDAY Smothered Pork Chops Creole Beef Daube Two slow braised chops in delta-style onion gravy. Marinated pot roast, slow roasted to tender perfection in red Creole gravy. THURSDAY Liver and Onions Lechón a la Cubana Sautéed calf liver just like at Grandma’s house. Slow roasted pork marinated in sour orange and Cuban spices. FRIDAY Fried Flounder Filets Shrimp Etouffée Local flounder, perfectly flash fried. A Creole classic, shrimp smothered in a richly seasoned tomato gravy. *The consumption of raw and undercooked foods such as meat, poultry, seafood, shellfish and eggs may increase your risk of food-borne illness, especially if you have a medical condition.
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Holiday Recipes © 2017 WWL-TV
Holiday Recipes © 2017 WWL-TV. All rights reserved. Recipes on pages 17-87 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. Recipes on pages 90-96 appear with permission of Cajun Country Rice and recipe authors. Cajun Country Rice Logo and MeeMaw appear with permission of Cajun Country Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logo appear with permission of Southern Food and Beverage Museum. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Introduction Chef Kevin Belton Frank Davis 10 12 13 What is SoFAB? Sausage Bites Sweet Tater Casserole 15 17 19 Franksgiving: Mayflower-Style Sausage Stuffing with Smothered Creamed Spinach Turkey-Oyster Sauce Okra & Tomatoes 21 23 25 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 3 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Shrimp & Crab Creole Tomatoes Candied Yams Stuffed Bell Peppers 27 29 31 Sicilian Stuffed Frank's Oyster Dressing Oyster Patties Vegetables 33 35 37 Naturally Noel: Oysters Mac & Cheese Vegetables & Rice 39 41 43 4 | © 2017 WWL-TV. ALL RIGHTS RESERVED. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Franksgiving Past: Cabbage & Sausage Trinity Dirty Rice Casserole 45 47 49 Black Eyed Peas White Beans & Shrimp Stuffed Mirliton 51 53 55 African Connections – Frank's Turkey Okra Gumbo Okra and Gumbo Andouille Gumbo 57 59 61 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 5 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Potato, Shrimp & Ham with Cane Spinach Salad Cheddar Soup Syrup Glaze 63 65 67 Gourmet Naturally Noel: Franksgiving N'Awlins French-Fried Christmas Goose Slow-Roased Turkey Turkey 69 71 73 Frank's Christmas Eggnog Brisket with Holiday Paneed Pork Loin Bread Pudding Broasted Yams 75 77 79 6 | © 2017 WWL-TV.
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715-543-8700 2020 Carry out Menu
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Children and Food
VOLUMEVOLUME XVI, XXIII, NUMBER NUMBER 4 1 FALL WINTER 2000 2007 Quarterly Publication of the Culinary Historians of Ann Arbor Children and Food Cover of a 1945 promotional booklet from the Corn Products Company, makers of Karo corn syrup Longone Center for American Culinary Research (William L. Clements Library, University of Michigan) REPAST VOLUME XXIII, NUMBER 1 WINTER 2007 (www.newworldtea.com) in 2004. Tea proper is made FALL PROGRAMS EXPLORE from the leaves or buds of a plant indigenous to China and India. The speakers reviewed the global history of ICONS IN AMERICAN, ASIAN, tea, starting with its earliest use as a medicinal tonic made from wild tea leaves (tea was not cultivated until the 3rd AND RGENTINE OOD Century CE in China). They passed around an example of A F a finely crafted Asian baked brick of tea leaves, of the type used as currency in Silk Road trade with the Turks The first Culinary Historians meeting of the Fall was beginning before 476. The Tang Dynasty (618-906) was held on Sept. 17 at the University of Michigan’s Clements the golden age of tea, when it was subtly flavored with Library in conjunction with the exhibit “Patriotic Fare: flower blossoms and was associated with elaborate Bunker Hill Pickles, Abe Lincoln Tomatoes, Washington ceremonies. The baking of tea leaves to produce black Crisps and Uncle Sam Apples”. In an illustrated lecture, (oxidized) or Oolong (partly oxidized) tea was invented in curator Jan Longone noted that beginning about 1850, the Ming China (1368-1644). In the early 1600’s, tea became use of historical and patriotic imagery by the American food a major trade item by caravan and ship; powerful Dutch, business soared.
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Reopening Menu 11X17 6.25.20
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Metairie 6.2.21
DRAGO'S OYSTERS DRAGO'S ORIGINAL CHARBROILED OYSTERS "The Single Best Bite of Food in Town" HALF DOZEN $13.95 DOZEN $23.95 RAW OYSTERS ON THE HALF SHELL* . HALF DOZEN $11.95 DOZEN $17.95 *There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked. OYSTERS VOISIN . $13.45 Fried Louisiana oysters, creamed spinach, bacon, bordelaise sauce and extra cheese topped on toasted French bread medallions. STARTERS & SMALL PLATES TUNA WITH AIOLI* . $13.45 BBQ SHRIMP . $19.45 Sushi-grade raw tuna with a wasabi Gulf shrimp peeled in a New Orleans dressing, topped with our Cajun aioli. style BBQ sauce, served with flatbread. FLEUR DE LIS SHRIMP . $13.45 EGGPLANT ROMANO . $10.45 Fried shrimp sautéed with peanuts and Fried eggplant topped with freshly a spicy red pepper aioli. grated cheeses and served with our Seduction marinara sauce. ONION RINGS . $8.95 Freshly cut and lightly fried. CRABMEAT AU GRATIN DIP . $16.95 Jumbo lump crabmeat served au-gratin ALLIGATOR TACOS . $13.45 style with tortilla chips. Blackened alligator tail meat with arugula, pico de gallo, and Cajun aioli in FRIED GATOR BITES . $12.45 soft taco shells. Alligator tail meat seasoned and fried, served with a remoulade sauce. SPINACH DIP . $12.45 One of Drago's favorites! A blend of CRAWFISH MEATBALL . $6.95 cheeses and sautéed spinach, served Crawfish & Crabmeat stuffing topped with tortilla chips.
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Toulouse Petit Lunch Menu
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Holiday Recipes Holiday Recipes
Holiday Recipes Holiday Recipes 86 CAJUN COUNTRY RICE 87 CHICKEN ARTICHOKE & RICE CASSEROLE 89 RED BEANS & RICE WITH A TWIST 90 CHEESY BROCCOLI RICE CASSEROLE 93 MUSHROOM RISOTTO 94 SHRIMP BOWL 95 THE HISTORY OF RICE 96 SUSHI ROLLS 97 OUR RICE MILLING PROCESS 98 THE BOY ON THE BAG 99 FALCON PRODUCTS 11 WHAT IS SOFAB? 23 CREOLE TOMATOES 29 SICILIAN STUFFED VEGETABLES 35 OYSTERS 43 TRINITY ©2019 WWL-TV. All rights reserved. 55 Recipes on pages 12-82 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. AFRICAN CONNECTIONS: Recipes on pages 81-96 appear with permission of Cajun Country Rice and recipe authors. Cajun OKRA & GUMBO Country Rice Logo and MeeMaw appear with permission of Cajun Country Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logo 85 RICE IN LOUISIANA appear with permission of Southern Food and Beverage Museum. 12 26 SAUSAGE BITES SHRIMP & CRAB STUFFED BELL PEPPERS 24 30 CANDIED YAMS FRANK’S OYSTER DRESSING 32 36 OYSTER PATTIES NATURALLY NOEL: VEGETABLES & RICE 38 40 MAC & CHEESE FRANKSGIVING PAST: DIRTY RICE 44 46 CABBAGE & SAUSAGE CASSEROLE BLACK-EYED PEAS 50 48 STUFFED MIRLITON WHITE BEANS & SHRIMP 52 56 OKRA GUMBO FRANK’S TURKEY ANDOUILLE GUMBO 62 58 HAM WITH CANE SYRUP GLAZE POTATO, SHRIMP & CHEDDAR SOUP 72 60 NEW YEAR’S RECIPE: PANEED PORK LOIN SPINACH SALAD 74 64 BREAD PUDDING SAUCE NATURALLY NOEL: CHRISTMAS GOOSE 74 66 EGGNOG BREAD PUDDING FRANKSGIVING N’AWLINS SLOW-ROASTED TURKEY 78 RASPBERRY ICEBOX PIE 68 GOURMET FRENCH-FRIED TURKEY 70 14 FRANK’S CHRISTMAS SWEET TATER CASSEROLE BRISKET WITH HOLIDAY BROASTED YAMS 16 76 MAYFLOWER-STYLE SECRET RECIPE THANKSGIVING CREAMED SPINACH APPLE CRISP 18 80 SAUSAGE STUFFING WITH TURKEY-OYSTER SAUCE FRANK’S CREOLE RICE PUDDING 20 82 FRANKSGIVING: SMOTHERED OKRA & TOMATOES SPOON-LICKIN’ LEMON SAUCE Chef Kevin Belton hef Kevin Belton is a gumbo of English, Europe, Australia, New Zealand and Asia.
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