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"New Orleans Food" with Kim Ranjbar
 Joey K's Restaurant & Bar
Lonely and hungry, I would often visit Joey K's when I first moved to New Orleans in 2003. I lived nearby on Harmony Street and I would walk the few short blocks to the restaurant and enjoy the small community-oriented restaurant that had a knack for making me feel as if I belonged. Since the decadence of the dinner at Dante's last week, I have been craving a restaurant with simpler cuisine and a more "homey" atmosphere. I knew I wanted Joey K's. It's my 7th week and my 7th cheat and I am down 32 pounds. (More)
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"The Back Label" with Joe Briand
 Fantasy football meets fine wine
For those of you not familiar with fantasy football I will give you a very brief introduction: It's Dungeons & Dragons for sports nerds and has had a very dramatic rise in popularity over the last decade. I'll admit that NFL football cast a level 5 charm spell over me very early in life and I have been playing fantasy football since my sophomore year of high school (which was more than a few vintages ago.) The similarities with wine geekdome are many... lots of hard to pronounce names, numbers (vintages) are of huge importance, and most normal people find in depth conversations about both subjects to be a tad bit boring. (More)
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Featured Chef
 John Besh
Acclaimed chef John Besh grew up in Southern Louisiana, learning at an early age the essentials of Louisiana's rich culinary traditions. Besh has set the benchmark for fine dining in New Orleans - with four successful restaurants - Restaurant August, Besh Steak, Lüke and La Provence. He won the James Beard Award for Best Chef of the Southeast in 2006. (More)
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Recipe of the Week
BLT: Buster Crab, Lettuce and Tomato Sandwich
Compliments of Chef John Besh, Restaurant August
Ingredients
1 each Louisiana soft shell crab, dressed
1/4 cup canola oil
1/4 cup seasoned flour
1/4 cup cornmeal
1/4 cup mixed red, yellow, and green grape
tomatoes, peeled
1 dash 25-year-old balsamic vinegar
1 pinch minced chive
1 teaspoon extra-virgin olive oil
1 slice brioche or challah, toasted
2 teaspoons your favorite aioli
1 pinch micro greens
1 pinch lettuce sprouts
salt and pepper to taste
chive oil for garnish
beet juice for garnish
Steps
In a sauté pan, heat the canola oil over a medium-high flame. Season the buster crab with salt and pepper. Toss into a mixture of seasoned flour and cornmeal.
Place the crab into hot canola oil and allow to cook for 1 minute on each side. Season the tomatoes with salt, pepper, vinegar, chives, and olive oil. Place the tomatoes over a well-toasted brioche and place into a serving plate. After cooking the buster crab, remove and allow it to drain over some absorbent towels for a moment. Place the crab over the tomatoes and top it with a dollop of aioli, which you in turn cover with a pinch of micro greens and lettuce sprouts. To serve, garnish the plate with additional chopped chives, chive oil, and beet juice.
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That's it, folks. Have a great weekend, and if you know of food events or wine tastings happening in your area, email Kim Ranjbar at
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