When I first met Ginger I was eating frozen vegetables and rice for pretty much every meal (for mostly economic reasons) but some variation of beans, rice and veggies (maybe pasta) has been my go to comfort food forever. I rarely ate anything fried, because I didn't like how it tasted and it didn't agree with me.
Ginger has changed a lot of that. She is a Southerner, y'all and she has helped me slowly appreciate the finer points of well fried things. I will now happily make a run to Porter's Fried Chicken in St. Louis (where we get the catfish - it is good, folks) and when we are in The South I order the all you can eat catfish, or fried chicken and contentedly munch away.
She has also introduced me to the joys of gumbo when it is real and made with a rich, labor intensive, roux. Her gumbo makes me swoon, and has set the bar so high that most other folks labors will disappoint. That was the case at Napoleon House. During a sojourn into the French Quarter we stopped there split a Muffaletta and a bowl of gumbo. The Muffaletta was great, and I immediately remembered why I love that sandwich (once again a food I would never have eaten without Ginger's influence).
Delightfully tangy, garlicky olive salad with garbanzos and green olives and bread to die for with a variety of really good meats and cheese. Happiness. I remarked to Ginger that while this sandwich was amazing, I was really even more impressed at the Muffalettas we made ourselves a few years ago. We talked about the good fortune of having such a great Italian community in St. Louis. The bread, meats and fixin's are easily as good as anywhere else and that is why we can make a Muffaletta that rivals the delightful sandwich we were eating.
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Thumbs up to the Muffaletta&Pimm's Cup, not the gumbo. |
When we sampled the gumbo we were not as happy. It was bland, the roux was not dark enough for our tastes and it simply lacked the complexity I expect. Ginger said, "When I eat gumbo, I want to taste the dirt that the sassafras tree grew in." Because I live with a gumbo making southerner I know that the gumbo filet powder is made of sassafras leaves. Without Ginger I wouldn't know that. I told you she has a lot to teach me! There was no dirt in this bowl of gumbo. We didn't even finish it.
I do have to give great marks to the Pimm's Cup, however. It was delicious and I did finish the beverage before leaving the restaurant.
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Great food, great service, we'll be back. |
We were given a recommendation for some good creole food at Dookie Chase, so we got there right as they were closing yesterday. We asked at the door if we were underdressed and if ten before the hour was too late and we were graciously ushered inside. "Y'all are here, so y'all get to eat!"
Eat we did.
Holy crow the food was good. Ginger had red beans and rice, with a side of fried chicken, I had crab stuffed shrimp with some greens and we split a cup of gumbo.
The greens were the best I have ever tasted, folks. They accidently brought me two dishes and I polished them all off. The shrimp was beyond words, it was that good, and all of the food was fresh. Even though they had stopped serving and there was a buffet of chicken sitting there they fried Ginger's chicken up fresh. And the gumbo was dark, rich and as complicated as relationship gone south (but in a truly beautiful, very tasty way). We polished it off immediately, and wished for more.
There was dirt in that cup, folks. We'll be back for a bowl.