Cordon Bleu

Corden Bleu

Coleslaw, Mash potatoes with brown gravy, carrot & potato puree & corn on cob for side dishes.

Supermarket apple tart with apple that were cut like french fries

A teeny slice of apple tart with vanilla ice cream.

For Colin, our friend's birthday,
we made chicken Cordon Bleu, some southern style side dishes
and bought an apple tart from the supermarket.

Cordon Bleu's appearance in our menu was inspired by Stefan Richter
from Top Chef who made cordon bleu when asked to make fried chicken.

Road Trip to the South: New Orleans

Cafe Du Monde
(after a TORTUROUS long wait for lunch at Stanley restaurant.
No photo from Stanley because we were driven INSANE by hunger)  

Crowded but hey! NO line when we came :)

Sugar fix (after the depressing long lunch wait)
Chicory flavor in the coffee... hmm... interesting...

We didn't order ham at Mother's.

Seafood Platter
(fried oysters, fried catfish, fish softshell crab & fried shrimps with turnip green and grits)

Gee... it's either a seafood gumbo or a jambalaya or a shrimp creole...
featuring hyper overcooked shrimp that tasted like crumbly erasers

At Johnny's Po-boy

Shrimp Po-boy

Another dose of beignet and coffee

I LOVE seafood and decided to have only seafood Po-boys for meals in New Orleans.
There is only 1 photo of a shrimp Po-boy belonging the table next to us at Johnny's
because I couldn't remember to take a pic before eating 
and often, neither does my sister or mon ami.


The better seafood we have eaten in New Orleans were the fried ones.
The seafood we had, done in other ways, (etc Jambalaya or the baked crab from Restaurant des Familles below) were criminally overcooked and flavors buried in seasoning and spices.

The corn and rice sides were cop outs.
The sad slice of bread under the ceramic crab shell dish is probably not to be eaten but rather to keep the dish from slipping off the plate? 

Road Trip to the South: Before and after visiting The King

FRIED CHICKEN - World Famous...
Ooo la la

Pilgrimage to Graceland

Elvis Presley's living room

Adam Richman from Man vs Food is an idol of my sister.

Anywhere he went eat, my sister wants to go to.

First stop in Memphis- Gus's Fried Chicken World Famous.

At Gus's, we had fried green tomatoes for the first time ever.
They were consumed in seconds (though slight old frying oil taste), hence no photos.
The fried chicken were good but not this good: 
"Fried chicken connoisseurs across the globe twitch in their sleep at night, dreaming about the gossamer- light fried chicken at this downtown concrete bunker." - Lonely Planet
We weren't blown away but hey! it's fried chicken so I'm not complaining.
There are Malay Mamas that make just as good fried chicken in Singapore. (btw, that's home)
Gus's isn't boasting about their side dishes so I won't waste time talking about them either.


After Graceland, it was Charles Vergo's Rendevous for BBQ RIBS!
Savored, relished, devoured by my sister and mon ami.
Not a pork fan, I took a nibble anyway to understand the phenomenon.
OKAY. Yes, very tasty ribs indeed.
Maybe I will reconsider pork.

Road Trip to the South: Ça Va? Savannah!

 

Forest Gump told his life story here at Chippewa Square = Tourist photo op!

Mon ami ordered chicken pot pie at The Lady & Sons (Paula Dean!!!)

in Savannah. We were excited to eat there because we are BIG FANS of Top Chef. 

We got to know Who's Who in the Culinary World from the show so since Paula Dean was a guest judge for the southern cooking quickfire challenge in Top Chef All Stars, we imagined Paula Dean's to be the paradigm of southern cooking. 

My sister & I had the fried chicken buffet. No pics of the fried chicken because we were too busy trying to eat as much as possible. That's the downside of buffets - Overstuffing :(  They are good fried chicken but we think we can get as good fried chickens from Malay aunties in Singapore.

Mon amie's chicken pot pie looked glorious and tasted good in the first bites but very soon, mon ami's appetite (despite the fact that he is french and LOVES cream) was defeated by the super buttery pate feuilletée and the thick cream sauce. 

Thank Y'all!!