Cooking Irish can also be found at Pinterest and PETITCHEF.
I am dedicating this post to my dear friend and college roommate Nancy. We were both English majors at a small private girl's school near Buffalo. What a time we had. I still sometimes outright belly laugh or shed a tear at the roller coaster life we experienced as college students. We literally grew up together. We both left before graduation. I stayed with the English regimen at UAlbany, but Nancy was smart and went into business. She was co-owner of Dinosaur Bar-B-Que® until last year. So today I am still teaching and correcting college essays by the thousands. Oh, the tedium!
When my son Eli was about eight years old, he posed this question with the intense serious-ness only an eight-year-old boy can muster: if I had to spend the rest of my days with one person stranded on a desert island, who would I pick? He probably wanted me to say him because he appeared to be a bit miffed when I told him it would have to be Nancy, my college roommate. No one has ever made me laugh like Nancy, and I would rather spend the end of my days laughing than anything else. She was masterful at weaving a story. The best part of the day for two years was going to dinner and listening to her tell one tale after another--usually about her family and friends. Eli remained annoyed for a long time because even years later when Nancy would call and he answered the phone, he would say, "That lady you want to spend the rest of your life with on a desert island is on the phone." I almost wet my pants laughing!
Nancy in the winter of 1969 in Snyder, NY
Nancy the same day with our suitemate Barb
Another classic taken on the steps of the college library
As I have given the history and photos of other restaurants on this blog [Trader Vic's, DeJonghe's, and Chez Suzanne to name a few], if you are not familiar with the Dinosaur restaurants, here is a brief tutorial. The first restaurant, blues venue, and biker bar in Syracuse, New York opened in 1988 on Willow Street in the downtown area. The owners were bikers who traveled to biker events selling barbecue. John Stage decided his road days were coming to an end and so looked for a spot to open a barbecue restaurant. Thus Dinosaur Bar-B-Que® began. A couple of years later he took on Nancy and her husband Larry as co-owners. The specialty is authentic barbecue using a wood-fueled pit. The restaurant markets its sauces, pulled pork, chili, and baked beans at local supermarkets, and at Wegmans, Fairway, D'Agostino's, Price Chopper, and Shaw's Supermarkets across the Northeast. Two additional restaurant locations have been opened in Rochester, New York in 1998 and New York City in 2004. This summer it was announced that plans for a fourth restaurant would open, with the location to be Troy, New York on the Hudson River. Nancy and Larry sold their share to George Soros, the ultra liberal business tycoon who may be considering franchising the brand. Hopefully, it is only a rumor one reads online.
[2014 update: uh oh, looks like that rumor may be true. New locations in Brooklyn at 604 Union St., Newark at 224 Market St., Buffalo at 301 Franklin St., Stamford, CT at 845 Canal St., and coming soon to Chicago at 923 W. Weed St. That's nine restaurants.]
In May 2009 Dinosaur Bar-B-Que® was voted America's best barbecue in ABC's Good Morning, America poll beating out entrants from across the United States. Approximately 4000 out of the 7500 participants in the poll selected Dinosaur Bar-B-Que® as the best in the nation. In 2001, a cookbook with many of the restaurant's recipes was published titled Dinosaur Bar-B-Que: An American Roadhouse. Many of the restaurant's recipes are also archived on their websites. [2014 update: looks like with the release of the cookbook, the recipes are no longer available on the website.]
The link to the website is:
http://www.dinosaurbarbque.com/
The website lists many of the menu items and an online store where sauces, rubs, clothing, books, and food can be purchased.
The link to the online store is:
http://www.dinosaurbarbque.com/store/products.aspx?cat=1
The original Dinosaur Bar-B-Que in Syracuse, NY is located at 246 W. Willow Street. The Rochester, NY location is 99 Court Street. The Dinosaur Bar-B-Que in NYC in Harlem is at 700 W. 125th St at 12th. Visit the newest Dinosaur Bar-B-Que in Troy, NY at 377 River St.
I am dedicating this post to Nancy because whenever I think of barbecue or Cajun cooking, I think of Nancy. So when I thought I would include some of my favorite Cajun recipes, I instantly thought of my dear friend. Here's to you, Nance. If I were to open a Cajun restaurant, this would be a sampling of the menu. My favorite Cajun cookbook is one of those little spiral bound set of notecards that someone had made up by G & R Publishing Co. in Waverly, Iowa. There is no name or group so I am not able to credit them or tell them how wonderful their recipes are. And they are wonderful. The title is Cajun Cuisine of the Bayou. I have been cooking these recipes for many, many years now, enjoy each one, and am so happy to share them with you. It is one of those gems of a cookbook that is the result of everyone submitting his or her best recipe. They almost always result in a great selection of classic secret family dishes.
So here is a sampling of the menu of a Cajun restaurant that can only be experienced in my fantasy world. I will include some of the recipes in future posts, but if you want any specific items, just ask. I will be glad to provide them.
Next: I will dig out some old photos of me during our college days in Buffalo, some of those Cajun recipes, and the history of Cajun cuisine.
[For those of you waiting for more Nile hors d'oeuvres or curry dishes, I am just taking a break. I have not forgotten.]
When my son Eli was about eight years old, he posed this question with the intense serious-ness only an eight-year-old boy can muster: if I had to spend the rest of my days with one person stranded on a desert island, who would I pick? He probably wanted me to say him because he appeared to be a bit miffed when I told him it would have to be Nancy, my college roommate. No one has ever made me laugh like Nancy, and I would rather spend the end of my days laughing than anything else. She was masterful at weaving a story. The best part of the day for two years was going to dinner and listening to her tell one tale after another--usually about her family and friends. Eli remained annoyed for a long time because even years later when Nancy would call and he answered the phone, he would say, "That lady you want to spend the rest of your life with on a desert island is on the phone." I almost wet my pants laughing!
Nancy in the winter of 1969 in Snyder, NY
Nancy the same day with our suitemate Barb
Another classic taken on the steps of the college library
As I have given the history and photos of other restaurants on this blog [Trader Vic's, DeJonghe's, and Chez Suzanne to name a few], if you are not familiar with the Dinosaur restaurants, here is a brief tutorial. The first restaurant, blues venue, and biker bar in Syracuse, New York opened in 1988 on Willow Street in the downtown area. The owners were bikers who traveled to biker events selling barbecue. John Stage decided his road days were coming to an end and so looked for a spot to open a barbecue restaurant. Thus Dinosaur Bar-B-Que® began. A couple of years later he took on Nancy and her husband Larry as co-owners. The specialty is authentic barbecue using a wood-fueled pit. The restaurant markets its sauces, pulled pork, chili, and baked beans at local supermarkets, and at Wegmans, Fairway, D'Agostino's, Price Chopper, and Shaw's Supermarkets across the Northeast. Two additional restaurant locations have been opened in Rochester, New York in 1998 and New York City in 2004. This summer it was announced that plans for a fourth restaurant would open, with the location to be Troy, New York on the Hudson River. Nancy and Larry sold their share to George Soros, the ultra liberal business tycoon who may be considering franchising the brand. Hopefully, it is only a rumor one reads online.
[2014 update: uh oh, looks like that rumor may be true. New locations in Brooklyn at 604 Union St., Newark at 224 Market St., Buffalo at 301 Franklin St., Stamford, CT at 845 Canal St., and coming soon to Chicago at 923 W. Weed St. That's nine restaurants.]
In May 2009 Dinosaur Bar-B-Que® was voted America's best barbecue in ABC's Good Morning, America poll beating out entrants from across the United States. Approximately 4000 out of the 7500 participants in the poll selected Dinosaur Bar-B-Que® as the best in the nation. In 2001, a cookbook with many of the restaurant's recipes was published titled Dinosaur Bar-B-Que: An American Roadhouse. Many of the restaurant's recipes are also archived on their websites. [2014 update: looks like with the release of the cookbook, the recipes are no longer available on the website.]
The link to the website is:
http://www.dinosaurbarbque.com/
The website lists many of the menu items and an online store where sauces, rubs, clothing, books, and food can be purchased.
The link to the online store is:
http://www.dinosaurbarbque.com/store/products.aspx?cat=1
The original Dinosaur Bar-B-Que in Syracuse, NY is located at 246 W. Willow Street. The Rochester, NY location is 99 Court Street. The Dinosaur Bar-B-Que in NYC in Harlem is at 700 W. 125th St at 12th. Visit the newest Dinosaur Bar-B-Que in Troy, NY at 377 River St.
I am dedicating this post to Nancy because whenever I think of barbecue or Cajun cooking, I think of Nancy. So when I thought I would include some of my favorite Cajun recipes, I instantly thought of my dear friend. Here's to you, Nance. If I were to open a Cajun restaurant, this would be a sampling of the menu. My favorite Cajun cookbook is one of those little spiral bound set of notecards that someone had made up by G & R Publishing Co. in Waverly, Iowa. There is no name or group so I am not able to credit them or tell them how wonderful their recipes are. And they are wonderful. The title is Cajun Cuisine of the Bayou. I have been cooking these recipes for many, many years now, enjoy each one, and am so happy to share them with you. It is one of those gems of a cookbook that is the result of everyone submitting his or her best recipe. They almost always result in a great selection of classic secret family dishes.
So here is a sampling of the menu of a Cajun restaurant that can only be experienced in my fantasy world. I will include some of the recipes in future posts, but if you want any specific items, just ask. I will be glad to provide them.
Appetizer: Cajun Deviled Eggs, Cajun Mushrooms, Cajun Paté, Cajun Sausage, Shrimp in Mustard Sauce, Hot Crab Dip, Marinated Crab Fingers
Beverage: Cafe Brulot, Cajun Mimosa, Cajun Party Punch, Minted Brandy Ice
Soup, Gumbo, Bisque: Oyster Cream Soup, Cajun Onion Soup, Turtle Soup, Seafood Gumbo, Shrimp Bisque, Yellow Squash Bisque, Crab Corn Soup, Oyster Stew
Salad: Hot Slaw, Cold Slaw, Cajun Tomato Salad, Cajun Potato Salad, Cajun Corn Salad, Vegetable and Cheese Salad
Salad Dressing: Blueberry Cream, Garlic Cream, Pecan Garlic, Cajun Roquefort
Vegetable and Rice: Cajun Dirty Rice, Chili Cheese Grits, Cajun Cabbage with Sausage, Cajun Red Beans and Rice, Greens with Turnip and Tasso, Corn Pudding, Fried Squash, Cajun Sweet Potato Pie, Cajun Okra and Tomatoes, Rice, Raisin, and Apple Dressing, Poultry Stuffing
Meat: Blackened Pork Chops, Louisiana Pork Spareribs, Blackened Burgers, Cajun Meatloaf, Cajun Corned Beef, Glazed Pork Roast
Poultry: Chicken Jambalaya, Chicken Fricassee, Blackened Chicken
Fish and Seafood: Shrimp Creole, Blackened Trout, Seafood Au Gratin, Fried Catfish, Broiled Stuffed Flounder, Crabmeat Bake, Baked Vermouth Shrimp
Bread: Cajun Corn Bread, Black Muffins, Cajun Coush-Coush, Hush Puppies, New Orleans Biscuits
Dessert: Praline Cookies, Pecan Crescents, Cajun Lemon Cornmeal Pie, Peaches in Brandy Cream, Brown Sugar Cookies, Best Ever Pralines
Three-Pot Platter: Select one meat, poultry, fish, or seafood entrée and two items from the vegetable and rice section to make a traditional Cajun meal of meat, rice, and vegetable.
Boil: Your choice of fish or seafood is boiled with potatoes, onions, and corn over large propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper, and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning--an authentic Cajun dish. Select the Crab Boil, Crawfish Boil, or Shrimp Boil.
The House Special: Cajun Platter
For the hearty appetite, select an appetizer, beverage, soup, salad, entrée, rice or grain, vegetable, bread, and dessert. Doggy bags are available!
So what do you think? Would you visit my restaurant if you were in the mood for Cajun? I would love to serve you all.
Next: I will dig out some old photos of me during our college days in Buffalo, some of those Cajun recipes, and the history of Cajun cuisine.
[For those of you waiting for more Nile hors d'oeuvres or curry dishes, I am just taking a break. I have not forgotten.]
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