I ate at Chez Pauls when Paul Prudhomme was healthy, cooking, and several hundred pounds lighter. He used to make a "braised rabbit" in a wine reduction with redbeets. It wa so great that I ate it 3 nights in a row once.
NAwlins cookin and creole has always been my weak spot. Because the area is (was) surfeited in every natural flavor and foodstuff that the water can supply, it was a focus for a cuisine that is unique to the Acadee' and Cajuns. We once followed a tip from one of the soux chefs at Antoines in Nawlins about a restaurant in French part of Atlantic Canada. It was inCHatham that we found the "Fine Grob su Mer' and ate foods that were a base from which a Cajun dish of similar ingredients was born.
Food evolution is interesting too.
I think that many people are just "turned off" by Emerils schtick. You have to wade through that and listen to his cooking tips and recipes. I always liked him for his bold sense of spices and flavor. Hes a master at complex sauces.
Every nation and small area has some kind of neat cooking tricks(even Minnesota).If I ever hadda put my all time favorite style of cooking , it would either be Vietnamese French or Cajun from Nawlins.
WITH THE EXCEPTION OF THE CARB CAKE (best in the worid) is the crab cake made in any Eastern Chesapeake SHore dive and prepared under Sen Barabara Mikulskis recipe)
I would post this recipe if there was interest but the ingredients involve ONLY blue crab lump meat (no Jonah or mitten or Dungeness crab) and NO claw meat. ( crab claw meat is the favorite snack of bars in the Chesapeake bars along the water.)
Did ya ever notice that there are a lot of really HOT looking female cooks on these afternoon cooking shows on Food Channel or Fine Living? Most of them make Italian stuff and theres no sense that good italian gravies take days not minutes to prepare? So, I love to watch some of these cookies but I dont usually listen to anything they say.