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Clancy's Kitchen
Clancy's is a restaurant in New Orleans situated on 6100 Annunciation Street in the Uptown New Orleans district of New Orleans, Louisiana, near Audubon Park, New Orleans, Audubon Park. It, like many of its New Orleans coevals, specializes in Louisiana Creole cuisine. Signature dishes include lemon ice box pie, fried oysters with brie (described in ''New Orleans Cuisine: Fourteen Signature Dishes and Their Histories'' as "irresistible"), smoked soft-shell crab, and smoked duck. Their oysters Rockefeller and Oysters Bedouin are also remarked upon. History While the building has been occupied by bars and restaurants since early in the twentieth century, Clancy's itself was founded in the late 1940s by Ed and Betty Clancy. Its original incarnation was that of a po' boy restaurant and bar, the typical variety of the era. In 1983 the Clancy couple, themselves having borne no heir, sold the restaurant to a group of New Orleans businessmen led by Billy Slatten, Bryan Wagner, and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole Cuisine
Louisiana Creole cuisine (, , ) is a style of cooking originating in Louisiana, United States, which blends African cuisine, West African, French cuisine, French, Spanish cuisine, Spanish, and Native American cuisine, Native American influences, as well as influences from the general cuisine of the Southern United States. Louisiana Creole people, Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born Slavery in the United States, slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Duck
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Smoked fish, smoking fish. In Iceland, dried sheep dung ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Restaurant
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the US, while categorisation differs widely around the world. Origin of categories Historically, ''restaurant'' referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a countertop, counter. Sit-down restaurants are often further categorized, in North America, as "family-style" or "Full course dinner, formal". In British English, the term ''restaurant'' almost always means an eating establishment with table serv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcel Livaudais
Marcel Livaudais Jr. (March 3, 1925 – February 9, 2009) was a United States district judge of the United States District Court for the Eastern District of Louisiana. Education and career Born in New Orleans, Louisiana, Livaudais received a Bachelor of Arts degree from Tulane University in 1945 and a Juris Doctor from Tulane University Law School in 1949. He was a commissioned Ensign in the United States Navy during World War II from 1943 to 1946. He was in private practice in New Orleans from 1949 to 1950, returning to the Navy as a Lieutenant (J.G.) from 1950 to 1952. He then resumed his private practice in New Orleans until 1977. Federal judicial service Livaudais served as a United States magistrate judge for the Eastern District of Louisiana from 1977 to 1984. On June 19, 1984, Livaudais was nominated by President Ronald Reagan to a seat on the United States District Court for the Eastern District of Louisiana vacated by Judge Fred James Cassibry. Livaudais was conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bryan Wagner
James Bryan Wagner, known as Bryan Wagner (March 2, 1943 – July 29, 2018), was the first Republican since Reconstruction to be elected to the New Orleans City Council. He filled a vacancy of an unexpired term in District A from May 1980 to April 1982 and a full term until 1986. Background Wagner attended Isidore Newman School, New Orleans Academy, and Tulane University. He operated an insurance agency on Carondelet Street in New Orleans. In later years, Wagner became heavily involved in horse racing. He often spent summers in Del Mar, California, to be near the famed racetrack. Wagner won the 2009 National Handicapping Championship Tour, as it was then known, and qualified twelve times to the National Horseplayers Championship, during which he earned $101,000. He was part of the NHC since its founding in 1999. For two years, he could not qualify because his wife and the mother of their three children, the former Judy White (born June 9, 1950), sat on the board of directors ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Po' Boy
A po' boy (also po-boy, po boy derived from the non-rhotic Rhoticity_in_English#United_States_2, southern accents often heard in the region, or poor boy) is a sandwich originally from Louisiana. It traditionally consists of a filling, which is usually roast beef, ham, or fried seafood such as shrimp, Crayfish as food, crawfish, fish, oysters, or crab on a New Orleans French bread roll cut lengthwise. This "po' boy bread," is known for its crisp crust and fluffy crumb. Preparation A po' boy may contain a wide variety of fillings including roast beef, ham, fried shrimp, fried Crayfish as food, crawfish, fried catfish, New Orleans hot sausage, Louisiana hot sausage, fried chicken, alligator, duck, boudin, and rabbit listed among possible ingredients. "Po' boy bread" is a local style of French bread traditionally made with less flour and more water than a traditional baguette, yielding a wetter dough that produces a lighter and fluffier bread that is less chewy. The recipe was devel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oysters Bedouin
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea. Some species of oyster are commonly consumed and are regarded as a delicacy in some localities. Some types of pearl oysters are harvested for the pearl produced within the mantle. Others, such as the translucent Windowpane oysters, are harvested for their shells. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera '' Ostrea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oysters Rockefeller
Oysters Rockefeller is a dish consisting of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, bread crumbs, and then baked or broiled. Lemon wedges are the typical garnish. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce. Oysters Rockefeller was created in 1889 in New Orleans. It is a popular restaurant appetizer throughout the United States and is served as a brunch item in the South. History Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The restaurant's recipe remains unchanged, with an estimated three and a half million orders having been served by 1980. The dish was named "oysters Rockefeller" after John D. Roc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soft-shell Crab
Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt or, preferably, just before to prevent any hardening of their shell. Catching soft-shell crab is very time-sensitive and requires that any caught crabs be kept in climate-controlled areas immediately after catching until they molt, at which point they can be safely removed and sold. This means that almost the entire animal can be eaten, rather than having to shell the animal to reach the meat. The exceptions are the mouthparts, the gills and the abdominal cover, which are discarded ("cleaned"). The remaining, edible part of the crab is typically deep-fried or sautéed. Regional cuisine In the United States, the main species is the blue crab, ''Callinectes sapidus'', which appears in markets from April to September. In the Deep South region of the United States, most notably the Gulf coasts of Louisiana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uptown New Orleans
Uptown is a section of New Orleans, Louisiana, United States, on the east bank of the Mississippi River, encompassing a number of neighborhoods (including the similarly named and smaller Uptown area) between the French Quarter and the Jefferson Parish line. It remains an area of mixed residential and small commercial properties, with a wealth of 19th-century architecture. It includes part or all of Uptown New Orleans Historic District, which is listed on the National Register of Historic Places. Boundaries and definitions Historically, uptown was a direction, meaning movement in the direction against the flow of the Mississippi. After the Louisiana Purchase, many settlers from other parts of the United States developed their homes and businesses in the area upriver from the older Creole city. During the 19th century Canal Street was known as the dividing line between uptown and downtown New Orleans, the boundary between the predominantly Francophone area downriver and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brie
Brie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish ''briga'', "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert. "Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected. Some of the flavour notes that are commonly found when eating Brie are: creamy, nutty, mushroom-like, and slightly-acidic. Production Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of . The cheese is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Ice Box Pie
Lemon ice box pie is an icebox pie consisting of lemon juice, eggs, and condensed milk in a pie crust, frequently made of graham crackers and butter. It is a variant of key lime pie; in both, the citric acidity sets the egg yolks, with minimal baking. There are also no bake versions. History No-bake icebox pies like the lemon icebox pie first became features of American cuisine in the 1930s, becoming more popular in the 1950s and 1960s as refrigerators became a standard item of the American kitchen. They are associated with the food traditions of the cuisine of the Southern United States. A 1936 recipe for stovetop lemon icebox pie was made by combining flour, cornstarch and sugar in a double boiler and gradually adding water to create a smooth batter, adding butter and stirring constantly. Egg yolks are stirred in and briefly cooked, then the mixture is taken off the heat and the lemon zest and juice are added, whipped egg whites are folded in, and the mixture is set aside ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
