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Friday, August 22, 2014

A New Orleans Affair

Our dear Erica is taking a short leave of absence from our blog for the small reason that she has recently GOTTEN MARRIED!  She is no longer Erica Enger.  She is now Mrs. Erica Cross!



The wedding was of course, ridiculously sweet and beautiful.  It took place in the wonderful city of New Orleans, LA. (you may recall this is the place where we met Nate Ruess, ahem, the lead singer of FUN.)… insert pic again:  


If I were to describe the wedding weekend through a list of words/phrases, this would be my compilation:
Commander's Palace
Giant Marti Gras beads
Praline Cheesecake
Chicory Coffee (thick enough you could almost chew it)
A certain family photo pose
Rhyming/poetic expression
Nice weather uncharacteristic of New Orleans summers
Old and new friendships
Gorgeous flowers
Navy Blue
Rosary beads
Umbrellas and Handkerchiefs
My own flower girl and ring bearer
Lousiana Spice-the best band ever!
Seafood Pasta, Jambalaya, Red Beans and Rice, and mini Muffalettas
Shuttle bus
Last minute seamstress job
Lots of love, hugs and kisses
Celebration



The recipe I will give in honor of Mrs. Cross's wedding weekend is a favorite of our's from a hole-in-the-wall bars-on-the-windows deli at the very end of Royal Street.  This little hidden gem is called Verti Marte and they happen to serve up the absolute best everything-on-it po'boys in the city.  I actually called this place and asked the unfortunate soul who answered, to describe to me exactly how they make it.


                 So here it is, in an approximation of how I was told, in New Orleans accent, I give you:

The All that Jazz Po'boy
courtesy of Verti Marte

Baby, first you're gonna slice some mushrooms, alright?
Then you're gonna throw them into a pan to sautee on medium heat along with some shrimp.
Once that is done, you put it on a plate and throw in the ham and the turkey.
Then, Darlin, you're gonna put a slice of swiss and a slice of cheddar on the meat to melt.
Once it's melted, turn the heat off.
Slather Wow sauce on both sides of the open, toasted French bread.
You got it Baby?
Me: Yes sir.
Alright then, you're gonna first put the shrimp/mushroom mixture on the bread.
Then throw on the ham, turkey, and cheeses mixture and you got your sandwich.
Me: So how do you make the Wow sauce?
Baby, I can't tell you that, alright?  But I can tell you to get some tartar sauce and add a lot of seasonings, whatever you want to it.  

That is one delicious sandwich!

My version of Wow sauce was tartar sauce with Garlic Salt, Pepper, and Cajun Seasoning.  Just taste it as you're making it to get it right.


And now for a little Blog Beautification:





Cheers to the happy couple!  We raise our glasses and sandwiches to you, Dr. and Mrs. Britt Cross!