For over a week now I have been battling an on-again-off-again sore throat, mild congestion, and a cough—especially at night when I am trying to sleep. I have a scratchy throat and I am hoarse. I sound somewhat frog-like. My doctor agrees this unwelcome malady is related to allergies that devolved into an upper respiratory infection that will probably play itself out soon.
Meanwhile, with the weather cooling again—hopefully to stay this time—I could really go for a Spiced Tea Hot Toddy at The Elysian Bar in Hotel Peter & Paul.
Curling up near one of the bar’s fireplaces at the with a warm, soothing beverage just sounds so restorative right about now. In addition to the new Spiced Tea Hot Toddy there is also a warm, cozy, new Amaro Caldo for those of us in need of some soothing warmth. Chef Kyle Focken has also rolled out some new fall-forward menu items: Grilled Octopus with pumpkin and coconut broth, and fried sage; Stuffed Quail with Madeira, Swiss chard, and truffle; and Wild Boar Tortellini with mushrooms and rosemary.
On Sunday from noon-4 p.m. Hotel St. Vincent and Ford’s Gin will present a Gumbo Cookoff in the parking lot at 1507 Magazine St. with local restaurant teams (Turkey and The Wolf, Lengua Madre, Saffron, and more) competing for the top title of Gumbo Great of New Orleans and a chance to win money for the local charity of their choice. The contest is Peoples’ Choice so who stands and who falls is all up to you. A “Carnival-like” vibe is promised with music by The 8 Brass Band, the Saints game on the big screen, copious libations, and giveaways. Admission is $30.
Thanksgiving is just two weeks away and the team at Arnaud’s reached out to offer a light, easy, colorful take on the humble mirliton as a holiday dish.
This one is made with simple ingredients and comes together quickly.
Arnaud’s Seasonal Stuffed Mirliton
2
servings1
hourIngredients
4 cups water
2 tablespoons salt
1 lemon
2 mirlitons
2 tablespoons extra virgin olive oil
1 1/2 cups (about 1 medium) small diced onion
1 1/2 cups (about 2 medium) small diced yellow squash
1 1/2 cups (about 1 medium) small diced zucchini
1 clove garlic, minced
4 tablespoons tomato paste
Pinch fresh basil
Pinch fresh oregano
Kosher salt and pepper to taste
8 cherry tomatoes, halved
Directions
- Add the water to a large pot set over high heat. Season with salt, squeeze in the lemon juice then toss in the juiced lemon halves.
- Cut the mirlitons in half lengthwise and, using a small, pointed spoon, scoop out the centers to create cavities, taking are not to break through the side of the mirlitons. Discard the removed flesh or reserve for another use.
- When to water comes to a boil, add the mirlitons and cook for 12 minutes.
- Remove the mirlitons to a prepared ice water bath.
- Discard the lemon halves. Let cool, drain well, and set aside.
- Preheat the oven to 350 ºF degrees.
- Add the olive oil to a large sauté pan set over medium heat.
- Add the onions and sauté until lightly translucent, about 4 minutes.
- Add the garlic, squash and zucchini and sauté until vegetables begin to soften, about for 4 minutes.
- Reduce the heat to low.
- Add the tomato paste, and gently fold with a rubber spatula to combine until heated through, about 4 minutes.
- Add salt and pepper, and herbs, and gently fold in half the cherry tomatoes.
- Add the mirliton halves to a greased baking dish.
- Fill the mirliton cavities with the vegetable mixture. Bake for 20 minutes.
- Top the bakes mirlitons with the remaining halves tomatoes.
- Serve.
