Calas and Grits
Posted on July 8, 2011
MG and I just got back from a short vacation (aka honeymoon) in New Orleans. We had a great time, walked all day long for the first 3days, ate too much, and spent a considerable amount of time planning our next visit. We love New Orleans. We also love us some Creole breakfast.
Calas are a sort of fritter made of left-over rice, pecans, spices, fried and served with maple syrup and a side of buttery grits. We had these at some unemorable place on Decatur, as we were so exhausted from so much walking, we decided to go to the first place we found that was still serving breakfast, and Creole breakfast at that. But the texture was good, maple syrup real. More satisfying to chew than pancakes, these are the epitomy of a toothsome treat.
We also lunched at Antoine’s, NOLA’s oldest restaurant (1860’s?), and drank some 2 bit martinis (yes, they were $.25!!). MG had a delicious aligator soup, and we both had the crawfish etoufee. It had a rich deep brown sauce, with the flavors of the crawfish unfettered. As it should be.
Other highlights to come, inlcuding dinner at La Provence, lunch buffet at Dooky Chase’s, and a tour of the Backstreet Cultural Museum of the Mardi Gras Indians…