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When I was a child, my family used to have a tradition of baking apple pies together every fall. We would gather the ripest apples from our backyard and spend hours peeling, slicing, and mixing the ingredients... Read more
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What: Admittedly, we’re bending our own rules a bit: While its components are New Orleans all the way, this dish is unique to one restaurant so can’t exactly be considered “classic” or traditional NOLA cuisine. That said, it is so insanely delicious and its ingredients so regionally appropriate that it warrants inclusion here: Four plump Louisiana shrimp are threaded with hunks of tasso (a spicy Cajun smoked ham), coated in a Crystal hot sauce beurre blanc, and served with pickled okra atop a sticky plate of sweet, confetti-like five-pepper jelly. The clear, speckled jelly, which has the consistency of honey, is visually stunning—and a sweet-and-spicy thrill to eat.
Where: The culinary wizards at Commander’s Palace (1403 Washington Ave., map) in the Garden District are the creators of this dish.
When: Mon-Fri, 11:30am-2pm and 6:30pm-10pm; Sat jazz brunch, 11:30am-12:30pm, and dinner, 6:30pm-10pm; Sun jazz brunch, 10:30am-1:30pm, and dinner, 6:30pm-10pm. This dish is usually available on all three menus (although items change frequently, so call ahead to check).
Order: Have this as an appetizer ($11.50), along with the turtle soup and the excellent oyster & absinthe dome.
Good to know: 90% of the ingredients used at CP comes from within 100 miles.
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