My Hometown and a Taste of 35 years ago!

Hi San Diego,

Born and raised in The Big Easy, My Hometown, New Orleans, I use to ride the Streetcar Downtown to meet my Grandfather for lunch!

We always worked our way to Galatoire's, The Grand Dame of New Orleans located at 209 Bourbon Street. A place that after 35 years, I can't forget the taste, the food that my Grandfather and I eat so many times.

Founded in 1905 by Jean Galatoire, this place is all New Orleans.

Please take a look at their web page and enjoy a meal for me when you visit the City that I call HOME! http://www.galatoires.com/index.html

Here is a wonderful dish Grandfather and I had EVERY time we eat at Galatoire's!

Enjoy,

The Underground Chef

Shrimp Remoulade Grilled Lemon Fish Bread Pudding Shrimp Remoulade Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive. ¾ cup chopped celery ¾ cup chopped scallions (white and green parts) ½ cup chopped curly parsley 1 cup chopped yellow onion ½ cup ketchup ½ cup tomato purée ½ cup Creole mustard or any coarse, grainy brown mustard 2 tablespoons prepared horseradish, or to taste ¼ cup red wine vinegar 2 tablespoons Spanish hot paprika 1 teaspoon Worcestershire sauce ½ cup salad oil 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry. In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve. Serves 6