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5-12-12, 1:00pm, The Food Show
05/12/2012
Boom boom. 870. cycles medium wave. Fifty. Quinn Killian. Nano watts of power heading out into space. And also to your house into your core. Since 1922 WWL New Orleans first radio station. And WWL. FM 105 point three New Orleans first FM frequency. the musical this is it's more as with the second there we go the second chorus of the food show. It's our program of pleasure in eating in restaurants and cooking and wine in all of that. Our number we is 260. 18782601870. But the toll free number two it's. 8668890878. And though what we talk about here is food that's it just nothing but food all the time every kind of food everything from a bag of peanuts. All the way up to. The number is 260187. He would love to hear from you. About anything you have on your mind about any eating any cooking any restaurant you've ever been to in your life or have wondered about. Tomorrow is Mother's Day. And the list of what I think part of that 100 best restaurants for Mother's Day on line on my website no menu dot com. Just click on Mother's Day you'll see right at the top of the pages click on that near you are. Mother's Day. Is the busiest day of the year you need a little advance preparation for this because. without reservations you may look like a fool. If you show up most restaurants. Without reservation certainly the more expensive with. My list of 100 though is not just expensive restaurants because my own mother didn't like. Fancy restaurants she never did we never went to any restaurants when we were growing up none. But she never got used to the idea of eating in restaurants at all and certainly now at the expense of She much preferred going to little neighborhood places that home cooking communal seafood gumbo turtle soup she loved that a document stuff like that she loved it. And that's where a talker and if your like that well got a list of places that are. Inexpensive and home style for you also on that list to go to an OME and you'd know menu dot com click on. Mother's Day and they are you will be. All right let's see where where we see here is John John welcome to the food show. here. I can't perfectly. Great my daughter presented as well and grandson a couple of months ago and she wants some doubts hands and back out this evening post Have yeah and use the garlic very ball so also. I wanted you to give you instructions. On I got there I got the cup okay. Alright here's what I would do I would the scalps in opinion. Using a little bit of very hot if you have clarified butter that work better but just regular be okay to. And you just have to put enough of it in the air that when you tip the pan from side to side the butter wolf flow but not slush you know what I mean. Okay and they knew he heated pretty hot in your season up the scallop she put this Gallup senior and you let them for a couple of minutes on one side until they get nice and brown and crunchy. Then you turn them over. Still with this. Later of water in between opinion in the Gallup and and do the other side you don't have to gallop a lot they use the one to be bulging at the sides when you take them out of the pin. Anyway take a guy once once they're they've done that. But wanna pay and put them in a warm autumn like you know 200 degrees just to keep warm and then. A to hum how many of portions that we do in the news. Or four people okay put in about a third of a let's make it just a quarter of a cup of white wine. Into that skillet you just finish with and with skip around. Until all the little pieces of everything have dissolved in all of those the brown butter is kind of work into this. That a quarter of a couple ought to be enough you might you can probably get away with even a little more than that and they'll also this is where you put your garlic Which I would very fine or I might even pure ray it if you want to. You can also slice it however you want there to present that you'll still get the same way. Roasting the garlic OK well a venue that you could pop it in there at that time or. You don't want your roast it's really easy to puree and I thought that would that would be better for the sauce to do it that way. For four people. On telling alike is that. Four big to whom a maximum two per person would do it but I would take it easy on that. And anyway once you have the ease the pain and the glaze which is just you know dissolving all the bits in there take it off the stove. and pats of butter. I would say about a stick of butter actually. Into that and and just wish around and you'll get this nice creamy looking that will have all the flavors from all of this. The only thing it might need is a little bit of thought pepper. You you don't want a little lemon juice would help too I would put that in right after you put the idea. The wind and in on salt just check it for Tsotsi it needs any more salt and there you are by the no. But you do know that final step off the heat because if you do it on the heat it's the butter is gonna fall apart and you get this sort of greasy looking sauce. That touch one number belong. That's that's what you're looking for. No secret. Are all know you don't have to know loan I don't need that at all this is you wanna do a verbal law that's how you do Wilbur blog the you can cheat into overblown by putting butter and cream and opinion and saying this is but it isn't. The record deal yeah yeah you'll feel like that it comes up pretty good. Yeah and I just fine on lightly dusting to out and out and trying to make bunkers. that's the way to go that's my favorite way to do and I had some Trout like that yesterday it was wonderful. What what what good thank you CN happy happy grandparent. Time. So yeah our food show he's got a grandchild. Eric welcome to the food show. it on. A good. Our job. Easter Sunday I smoked a stretch TM and in. I'm a little Leo at something creek could in the whether money they all. So outlook expecting. Something. Of the screen texture and color setter I call man you know but. Knowing that image or support from the slain animal. I can't say that this stretch and the smoke was more like sport and you think that's right our you know I don't know what we're different but. This Yet this is the and anybody who ever says the words fresh pork to me. I know exactly. What they're gonna tell me next which is exactly what you told. That they were expecting to get him out of it a fresh camera and a fresh am. Is the leg of a which show are you told him that we get for poor boys and all is also ligament it's the same exact cut of meat but. The what we tend to refer to whisk him. He's skewered. With the salt and oftentimes other things too although you really you can do it entirely with salt. That there are two ways of doing that you injected with salt brine solution. you called the thing with salt and hang it up for a year. And I'm not exaggerating I mean I why it is that's that was made is code it would so they hang it up. In a warehouse that's opened believe it or not open to the elements of air just blows right through it. Are not refrigerated for a year that's how how that's made. Most handy like CC him they they the use of brine solution and that's would gives it that sort of reddish color. I'll let you will never get that at home doing of fresh ham it's it comes it's just as you say just another piece support with that sort of great Grayish slightly brownish color right to different different thing altogether in terms of taste. Are you have all learned that. but we have you actually all port out of it at heart. Yeah they're you mean that's that's what it's for if you cook it that way it's it's fine. But can't you can't smoke it in two hand because him. Infect a lot of hymns or not smoked at all. The what my standard is just say see him I just think it's such a great product it's a local product to. And they both cure it in smoke and fire in the that's that's one of the reasons I like it. But most cancer just cure. You'll all right sorry about that. Are you I'm Tom it's it's fun to be here with you talking about food. Every chance I get them and actually on five days a week on another station from three to six listen to me some time. Over there to Jim welcome to our program. Hey Tom are you building. A good. it. I finally found some amber Jack locally. And I'm besides grilling. And sinful life besides doing it. What which you say about a way to do that. Let me ask you something about it first home bigger these guys. I'm ordering five pound I don't I don't know the police to shut. Com. I'm hoping I'm hoping that eight ounce hopefully. Okay that's that's what I'm hoping. Well this uses that that is something maybe you ought to look into instead of just hoping because. Amber Jack range in size from kind of the size of the speckled Trout or red fish. All the way up to Buick a couple hundred pounds. And and the bigger they are the worse they are and they reach a point where they actually become borderline poisonous. The sort of Yes and I do I don't I don't think that would be sold to you way I would worry about that too much this is more of an advice for people who catch them rather than. the Japanese. Go to Japanese that also they have a certain portion of billions that's the boy is this and they eat. Minute amount and in well that's a yeah. I don't know I don't think it's an aphrodisiac I think it's a day here more than anything it's that the offer fish. Also that's cool cool full glue is the name of it. And I've actually it before it has no taste at all at least one I had didn't and what you don't wanna eat there is the liver the liver will kill you. I mean like drop you on the spot and I that that these guys. Can sometimes get. Really brave about it they won a field of paralysis. Commune and then leave. Or are supposed to be the ultimate. Who experience but the law and that's not for you were for me and the ground out. But amber Jack in projectors is safe if you get a from a commercial source but the reason I ask you that is if it's fairly big and thick. I think grilling is really way to go I don't think you'll find anyway better than that if they're smaller. You could and sought pay you could fry and you could broil them. You might even be able poach them I've never tried that one thing I do know works pretty well and smoking it. The guy who turned me on the that was the old Over at Christians. Role chef Roland he. Decided to cold smokes them amber Jack in the results were terrific amber Jack all the members of the Jack PM we're fairly fatty fish. Pompano isn't out of pompano is is related to. To interject and they have that. That it you don't know you don't see the fat you know feel that bad but it's just there and it picks up that smoke flavor better than most efficient do. So if you were to cold smoker though like 900 degrees every room. Half hour forty minutes something like that he you'd have something nice you could warming conservative call. Yeah I'm surprised you work you're getting amber Jack because I just got something from the importantly. I just got something in the mail saying that they have shot it down for the rest of the year the fishery. Cool I'm getting it from my Yahoo! reliable source that they what we don't market. Well you know it did it probably beat the the deadline this just came down from the the wildlife and fisheries people. Okay okay. I have a friend that dog goes fishing for him Jack he says that is. Fallacious catch. They didn't work Q4. In and it and you bring it and it's you know you. Eighty to a hundred count fish. Yeah that can get very large but the bigger they are the worst thing I got a question for you okay calm and be. I I I it slipped my mind now you talk about you know that feeling. It's so well. Yeah I can't remember you know what yeah I can get older it like you know it's getting more and more no no one's. It's well it's it's because that's the way it works apparently. Managed terrible as there's a little bit there at first warning signs of a what and old senile dementia. Dementia. Alzheimer's. Disease. Anyway Tom I'd always could be I don't know very often and each night. Jack is always been a wonderful fish in the restroom And I wanted to try cooking myself. Well good luck thank you very much thanks hearing meet with some food here's Bernie. Like got to take a break. I'm idealists. Good. Or well if you restaurant report. I Lectures Slidell. The other day to pick up. A garage door had a couple hours to kill Obama went to all the create cap space. On not the one on I think it. Right. I called. I don't ever one too much I go to the what they have another winning the beat springs which I go to fairly often victims and their twice in the last week. But. I think they do a great job you know everything from red beans to fried chicken and they make real good breakfasts. But what open. You know they do like breakfast all the way through dinner yeah yeah. We split doesn't have raw oysters which book we talked to date to late on Tuesday that one Yeah it's a deal. Oh yeah one day they'll pick he sent a pizza to delegate usually split it doesn't happen and he got a whole. Propagate you say and I got a couple gumbo pot stop all war anyway. I don't I really liked it. That so what that menu is all about what you just said that's the would she go there for. And the right do a good job with all of. August 2 at odds from actually called me I am delivering. Hot I'm are you not. They sent somebody called and asked about delivery I am on the West Bank deliver right now and I'll be delivering. On always. Lately you're you're you're the you're the mom did Rodham art alone okay okay and do well right now the delivery on the east bank in about an hour. We check let me check the phone number and make sure I have it straight it. The one I have here. And when they do with the I must have lost more than manhood. already and is yeah 4605589. Is that right. No. I'm sorry actually got back in markets and number oh okay give the real number thought I. But there 481 fury. It won't really okay well I suspect probably got a few calls today. She did absolutely nothing to tell me and I'll cut it would deliveries she does not coordinating actually we did. We did I think in my life that did you lack and it was really want at a let me skip and I got to see all these people come in and out See an eagle that the jets faster with a black. I'll bet it once. Okay well now I will I will remember this for next time. All right thank are thirteen fifty we'll excuse me the big 870 WWL. WWO 105 point three FM we will come back with more of food show in just a moment but first if you will this. Hello it's the food show law and the big 870 WWL and WWO 105 point three FM. This is Tom Fitzmorris and it's nice to be here would you talking about food that's all we ever talk about your Mother's Day tomorrow. I have a list of the 100 best restaurants to go to for Mother's Day on line at no menu dot com. In the blue bar you see that comes up just you'll see Mother's just click on that New York. Here is Troy Troy welcomed. They don't know good listen to yell at may have caught a couple of questions. a modest. Total notebook cruel to me of clients now and plaque was packed and you are cook a lot he was asked me put some product. Recipes sort of you know to do elect also what not in and also like trot trot them. Well did a programme with flower pot yeah here's what which is currently expecting Kamal. Well you know it's at the front year yet fried tomatoes never struck me is a particularly good idea. Are you got the reason the hear about fried Green tomatoes. Is that you catch him at a time when they're still very firm if you use ripe tomatoes even semi ripe tomatoes they just fall apart. Right and that's that's my experience with the anyway. And creole tomatoes in particular. Have so much of that tomato watery gel we with the seeds and everything that that just comes up and screws up the whole thing I would do. You know you look what you don't like crook and a recipe. Because he had up. Oh yeah yeah well you know you can there are two things you can make right off the bat that a lot of people uses assaults. Which just is. Involved. Who with that having very ripe tomatoes he chop it up in a food process and with some onions a little bit of not very much of that. Line Jews. And and whatever kind of pepper you wanna put in that you can use fresh how of fresh other kind of peppers. What I usually uses some loss in mind. And then you just mix it together cold. And there you go you've got enough vinegar going on in the air from a couple of different directions that you don't really need to in we will hold up for awhile. The the other thing is to make an Italian style solace. And you start off with some olive oil and some garlic or onions I would use both but that one of the other. In in a big saucepan. And then you put the tomatoes in a few run through food processors we can quench them together with the hands they have to be very ripe for that though at. You can take the skin off but. But you don't have to. and then. It probably would come out looking better and then you just see you can either cook it really fast. And get a nice fresh taste or you concluded in a pot legal for like eight hours start pretty often. And then you have you know great spaghetti sauce but this a million things you can do with tomatoes and just enlist. That are letting it. No matter anybody who grows tomatoes at one time of the year in this is about it. You have too many of them and what do you do it all of it it's a problem everybody's got so. Days ago. All right thank you my favorite creole tomato recipes involves one tomato one sink kitchen sink. I lean over the sink and I eat the tomatoes. That's my favorite recipe for creole tomatoes to zero. 187 here is DJ. Welcome. I'd drop that subject and Mike call thank you I or talking about and Jack in our on the Gulf Coast. In that didn't about a month ago. That the place to Serbs object in their gumbo and bit and your questions. You know I look at. Let's call ducks and a long number inflation dumbo I call about. I think really cherish in my yard use a combination of oak And just you in the ideas. We're superior to. You look you know. All you know it's. You basically. Give them the most common one is covered with the pretty good bit of creole seasoning. Before before you go when it depends on the fish whether or whether it's a fish that needs a little more fat than usual one that does. I find is speckled Trout another one that does is flounder doesn't have a lot of fat in it so. There's a marinade that I picked up from chef Andrea give him credit It's its fourth things. That's if you can remember all this there's a fourth of a cup of olive oil preferably extra virgin but not necessarily. A fourth of a couple dry white wine just whatever you've gotten a refrigerator. And they're good squeeze of women Jews and then a good a couple of dashes of Worcestershire I said exactly five. In a couple dashes of Tabasco and you just mix this together and opal it's not gonna combine completely because you've got oil and water in there. But you put the fish in that for one minute. You turn it over you leave it there for one more minute. You shake off the excess. And the new season and up however you wanna do when you put it on the grill you'll be amazed at what but a for lift the fish gets from that little dip in that stuff. Well happening it is that it ID yeah I do that with a lot of the fish that I cook that he no matter how that that's a great little technique appears. What what out of Florida outfit that's scale trooper and a back. In a screen that flip it over several times and you know that's the thing. Yeah she's first Boston and overshadowed what was really on boards are any collect water. You know we're not just check it out broke up what recipes and thought it was a article about. Yet big chain. Mobile dreadlocks whatever and real job opened and restaurants You'll know all side outside guerrilla would have. Well if you ever go to one of these places I've seen some of these chains do that before there's a kind of grill you can get. Where there's a gas grill there's a gas jets in the bottom gas burners in the bottom. Then right above that this sort of like a little mini grill that they put sticks of wood on and then you've got the actual grill where you cook the fish. These is like Intel are about 90%. Gas 10% would it's another total fraud. Yeah I hear you yet it just got it just mile away. seen it as you if you go to one of these places is all yeah we've got a gas grill we've got a wood burning grill now they might be doing it means possible. But that is the huge and I'm about to just it to maintain a wood burning grill and all wood burning grill is a lot of work. And it's on even temperature you know you have it it'll be a hundred degrees higher here than it is over here. In the kind of clocks that working chain restaurants more often than not don't have the ability to keep up with some like that so. Those fortunate knows a little while shop inside we created world beyond the grill actually rate up and down. With hopeful. Yeah in this terrific units it's shaped like it's not shortcomings are real but now I would much rather out and good luck. One thing Q if you don't mind your. Or ecstatic at Michaels stake Orleans a couple of weeks ago and nightclubs and Michael I don't call and slide oh yeah yeah yeah yeah that's a great atmosphere and I loved that they like to sort with four reduction in budget and That's in eight years one. All alone out there I mean his food is terrific that I guess Hank MacKey is still playing the guitar over there on weekends and he's nothing but terrific. It's it's a wonderful restaurant to go to I think Michael since with what are you very much falling behind as usual. always do we get into this stuff easy all right we'll come back with more in a moment but first please this. Yeah. Hello hello it's the food show on the seventy WWL and WWL 105 point three FM. This is Tom Fitzmorris coming to live from the cool water ranch. Where we're in disguise getting darker and I think a line of thunderstorms is coming through but I don't think it's a big big when I think it's gonna race through and probably about. Burst of thunderstorm activity where you to probably. 2060187. Me where where we where we leave off here I think is Dell's welcome. ago buddy good. I got this really beautiful schoolchildren rooms that are. Really that sure. Which route to take with disorders. Could connect. I don't Bread If you ask me that really lends itself. To putting it on the outdoor grill would would smoke. And let it go away and about 200 degrees for something like 8910. Hours. With a lot of humidity inside which you can do by putting a pan of water above where the heat is. And that she is what you come out with at the end. Is. Pork you can just take a pair of tongs and pull the meat off the old pork is what it is and it's tender it's wonderful you've got all the smoke flavor and at that. That is my favorite approach to that me. But I got and don't have access to so well okay it will you. I'm sorry go ahead I was sitting in. You know so it would garlic salt separate then you I don't know maybe stop Syria and while forcing people. Oh no no don't have that no you're gonna really regret that. This is a low and slow economy. OK if you try if you try to speed it up you are not gonna like the results it's going to be tough it's going to be. Compact and close and dry in all those things that we hate. So I would in a few if you wanna do within the oven. You could started at a real high temperature but as soon as I put it in the oven I would turn it down immediately to a but maybe 250. And again we're talking a long slow smoking a lot of moisture. Throw a lot of onions and garlic in bell peppers and all kinds of stuff in the in the where your roasting it he might even wanna cover. I've heard some people what will rapid and aluminum foil which is not him that appeals to because you don't get any kind of crusty this on the outside. But does that that should come out good but you're talking about a cut the that really needs low and slow cooking with a lot of moisture. Okay yeah okay well. We're out it would sure where will let us know. Certain it will hurt him thank you thank you. It's it's the food show on top and Morris who quicktime it is. Jim welcome. Well you know a good. I think the way communication and stroke today I think about her point pounds. and wondering if you had some ideas recipes you know I've used up all the mushrooms. Well I'm assuming that you know what you're doing and you're absolutely positive that the musician Charles I've. It's funny you should say that because on Monday. Of this week I iPhone but for the first time ever I've been living here for twenty years. And I walk around in the woods all the time I've never seen a chance to until this week I saw a bunch. And I checked him out to make sure that they were you know really what they are and they work. And it's just a wonderful mushroom and holds up pretty well you can drive them fairly successfully if you have way too many. You know can't freeze them of course. We could put him in plastic bag and that'll hold them up a little while but there really good to slice up and you put in you can two sauces cream sauces or other kinds of would meet. It goes with just about anything it's a wonderful flavor it's not a big big deal overwhelming fifties you can really. have with chicken with fish with a salad as I say with a pasta dish almost anything you want that you would put mushrooms in which is a lot of things. Yeah well our congratulations. Yeah I'm right now laws Yes and if you really have a lot of them you might if you if there's a restaurant that. Whose owner you know pretty well who chef you know pretty well you might go there and see if he wants to buy them from. Aura swapping out for dinner so there's a chance or else are not cheap as you know they cannot be raised you can't grow them. you you have to take him in the wild and that's it. Yet yeah I read at the bottom. what thank you. Good luck see you a chance to real mushrooms are all tell later because I gotta stop we need to break your will come back more than food moment but first please this. The active duty to do you do beep beep beep beep hello there it's the food show on the big 87 EWW WWO 105 point three FM. Got got to stop the news here for a couple of minutes and then we'll come back of the third course of the food show hope you're still there for that. If you are on the North Shore and you wanna meet somebody interesting. Mind wife. Mary and canal Fitzmorris. Is doing a book signing of her new book called the Susie homemaker chronicles she's at the Barnes & Noble bookstores. On in men detail. 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