November 19, 2010
Eating Around New Orleans - Oysters in the Quarter and Dinner at Donald Link's Cochon
Posted by MSLO Blogger
For my last blog post following our live broadcast of "Cooking with Emeril" celebrating Emeril's Carnivale du Vin, I bring you two more delicious feasts. Most tourists line up at Acme Oyster House, but a tip from a local took us to Felix's Sea Foods right across the street for a late lunch of tasty Gulf oysters. For dinner we headed to Donald Link's restaurant Cochon and sampled lots of house-made charcuterie and even a few more oysters before the night was through. It was all quite delicious, and it all made me very glad this isn't bikini season.
1 Felix's Sea Foods is right across the street from some more famous rivals in the French Quarter.
2 Gulf oysters sit under ice until you order, then they start flying fast and furious.
3 It was a perfect late lunch: plastic mugs of beer, oysters plopped right on the counter, and a setup to make your own cocktail sauce.
4 Dinner at Cochon had to start with some house-made charcuterie. Yes, that's literally a little tub of lard.
5 Freshly fried pork cracklins are one of my favorite things. I find them rarely, thank goodness.
6 I am usually a raw oyster person, but these roasted ones tasted awfully good.
7 Here's a fried hunk of head cheese. That's a love it or hate it dish, and I loved it.
8 These are fried rabbit livers. If you're going to eat meat, eat the whole animal, right?
9 Sticky pork ribs will ruin your clothes, but they're tasty.
10 Cochon at Cochon, we had to try it. It had cabbage mixed in, so it reminded me of the Polish stuffed cabbage recipe I make with my mom at the holidays.
11 The fried oyster BLT represents a major advance in BLT technology.
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