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Sunday, January 2, 2011

New Year's Resolution?....Brie with you in a minute.

Take Away
Fried Oysters with Brie

Resolutions for this New Year have now been established.  One of mine is to become more vigilant about posting on the theKingfish.  How that will gel with the resolution to lose weight remains to be seen.  In the meantime, the New Year's Eve dining, celebrating and friends that led to this post were inspirational.

Scallops with Foie Gras and Port Reduction

Lobster and Mushroom Risotto

Filet Mignon with Bernaise

Our first of three stops happened to be the location where we engaged in the majority of our consumption (of food).  Clancy's is very much a restaurant that does not often hit the tourist radar.  This is likely because it is situated so far Uptown and obscured by the sizable mortgages in the neighborhood that surrounds it.  The building itself is very cozy and feels as if you are walking into someone's home.  I recommend sitting downstairs because it puts you in the most mix of people and near the entrance and the bar.  For a quieter dining experience, upstairs is the way to go. 

Mollie and I joined a group that were very well versed in the menu, and we all immediately commenced to the business of ordering drinks and appetizers.  It was very impressive that the restaurant was serving a full menu on New Year's Eve.  However, the waiter looked like he was going to have a serious talk with management about reconsidering next year (his behavior resembled how I can only imagine a Pomeranian would act if administered large quantities of amphetamines).     

We all enjoyed our food, but I think that Beau Haynes won with his order of the fried oysters with brie (recipe below). Also, the icebox pie is really one of the few desserts that I will order at a restaurant.  Some of the other menu highlights included: the Grilled Lamb Chops Webster; Lobster Risotto with Mushrooms; Clancy's Crabmeat Salad; Seared Sea Scallops with Foie Gras and Port Reduction; Filet (any way they serve it) and the Roast Duck.  Additionally, Clancy's also usually offers very delicious specials that are recommendable.  This night was no different.  However, it is now cloudy as to what the specials were. . . Honestly, the overwhelming food and drink are responsible for the following photos that went somewhat Pink Floyd. 

Jen Labourdette and Christian Burck
Katie and Richard Voorhies

Leigh and JG

Jessie and Beau Haynes

Fueled by good food and drink, Mollie and I headed to the French Quarter for our friend Danielle Doiron's birthday party at Somethin' Else Cafe.  Venturing into the Quarter on New Year's Eve is considered by some to be borderline insane.  However, this party was well worth it and allowed us to take celebration to the next level. 

Birthday Girl, Danielle Doiron

Danielle, Mollie and Melissa Gebbia

Mollie and Me

Danielle and Walt Leger

Me and Walt

We arrived much after the initial crowd had whipped itself into a frenzy.  People were dancing together (and by themselves in some cases) in every corner of the place.  Two bartenders were surrounded by people putting in orders.  One of the bartenders worked diligently while the other seemed to be sticking to the "one for you, two for me" motto.  Either way, it was entertaining to watch.  We rang in the new year with our friends at stop number two and then were on our way...

We next arrived at Alton and Allison Ashey's for stop number three.  Their place is located on top of Restaurant August and gave a great (and thankfully removed) view of the mass exodus leaving the Quarter.  Since we had just braved the same battle on foot, Mollie put the kibosh on any further photography (citing humidity).  Considering the lateness of the hour, I agreed.  We instead focused on closing out 2010 (photo free) while enjoying some wine with good friends.

Looking forward to more food, friends and posts in 2011.

Danielle wishing us good luck in the New Year.

Recipe for Fried Oysters with Brie

1 dozen shucked Louisiana Oysters
Paul Prudhomme's Seafood Magic
1 cup flour
1/2 cup vegetable oil
4-ounce wheel of Brie, cut into 12 equal slices
1 tablespoon olive oil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 pound fresh spinach, washed and stemmed

Preheat the oven to 400 degrees.  Pat the oysters dry.  Season the oysters with the seafood magic.  Season the flour with the seafood magic or Tony's Chachere's seasoning.  In a large cast-iron skillet, heat the oil.  Dredge the oysters in the flour, shaking off the excess. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown.  Drain on paper towels. Place the oysters on a baking sheet.  Lay a slice of the brie on top of each oyster.  Bake for approximatel 2 to 3 minutes or until the brie melts.

In a saute pan, over medium heat, add the olive oil. When the olive oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.

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