I have been creating like mad lately, both in my studio and in the kitchen. In the edible arena, I have had culinary inspiration from a recent trip to New Orleans where I actually got so sick of eating scrumptious, creamy, heavy, fried foods that I sought out a restaurant that had anything but po' boys and fried oysters on the menu. I found Green Goddess in the French Quarter, where I had a delicious duck salad. To be a little more specific:
To me, a vacation isn't successful unless I come home with either a few new recipes or ideas for new dishes from things I have eaten that I want to copy. This trip was more than successful. I have made shrimp remolaude, muffaletta sandwiches, shrimp and grits, beignets and several other dishes. Of course, I also made the duck salad, with a few tweaks. I pan-grilled the duck, made a pomegranate molasses vinaigrette and omitted the spec. But I had lots of honey-goat-cheese-stuffed dates, and I always have pepper jelly in the fridge. (OMG, it is so good with cream cheese on crackers. Really.) I had some pomegranate seeds in the fridge that needed to be eaten up so I sprinkled some on there for a crunchy pop of flavor. My salad was every bit as good as the restaurant version.
Next stop: Gumbo!
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