Hi everyone, in case you missed Day 1, Day 2 and Day 3 of our FQ Stylecation, I will fill you in! I teamed up with Krystal of A Pinch of Lovely and Juley of Upperlyne & Co to give you five whole days of New Orleans fashion, food and fun just in time for Mardi Gras! We’ll tell you all of the snazziest places to drink, dine and wine (oh and sleep) in New Orleans.
French Quarter Stylecation: (noun) /stīl/ + \vā-ˈkā-shən, və-\ = a style guide on what to wear to all of the snazziest places to eat, drink, party and sleep in New Orleans!
On Day 4, we said our goodbyes to Juley and the lovely Saint Hotel and checked into the Omni Hotel on Royal St. for some more fun deeper into the Quarter!
Want to see some behind the scenes action? Check out this awesome video of our day at the Omni Royal Orleans Hotel and the New Orleans School of Cooking!
French Quarter Style & Tour Guide from Morgan Carr Cinematography on Vimeo.
Learning how to poach an egg, make homemade pralines and cook New Orleans Style Grits and Grillades at the New Orleans School of Cooking definitely sits at the top of my favorites list from our FQ Stylecation. Y’all, I can’t believe that I actually made this dish with my own two hands! Okay okay, my two hands along with the help of Krsytal and Chef Austin Faucheaux! However, it wasn’t until I tasted our meal that I had to really pat myself on the back! It was hands down, the most delicious grits and grillades I have ever eaten and I’m not just saying that I because I made it! I was so proud I that snapped a photo with my iPhone (pictured below) and messaged it to everyone I know! If you’re looking for a fun new learning experience with your family, friends or even just yourself, I highly recommend that you book a class at the New Orleans School of Cooking. You even get to enjoy a little wine and some New Orleans history while you cook!
Guess What? I have a surprise for you! I’m going to give you the recipe for this appetizing dish so you can it yourself at home! I definitely suggest taking a class first though! Good Luck and I want see how your dish comes out so make sure to tag me in your photos! @HauteOffTheRack and use #HauteOffTheStove!
Stone Ground Cheese Grits:
Ingredients: (makes 4-6 Servings**)
- 5 C. water
- 1 C. stone ground white corn grits
- 1/4 C. grated cheddar cheese
- 1 tsp. salt
- 2 Tbsp. butter
- 2 Tsbp. Romano Cheese
Procedure: In a tall sauce pot, combine water and salt. Bring to a boil. Slowly whisk in grits and reduce heat to low and cover. Cook for 15-20 minutes stirring occasionally to ensure grits from sticking. Remove grits from heat. Add butter and both types of cheese and mix well. Serve warm.
Grillades: (makes 4-6 servings**)
- 1 1/2 lbs. round steak
- 1 Tbsp. Joes’ Stuff seasoning blend
- 1/2 C. flour + 2 Tbsp.
- 2 Tbsp. vegetable oil
- 1/2 C. chopped white onion
- 1/4 C. chopped celery
- 1/4 C. chopped green bell pepper
- 1 Tbsp. sliced garlic
- 2 C. beef stock
- 1/2 tsp. dried thyme
- 1 Tbsp. Worcestershire sauce
- 1 Bay leaf
- 1 C. chopped tomatoes
- 1 tsp. red wine vinaigrette
- 2 Tbsp. sliced green onion
- Hot sauce to taste (optional)
- Additional Joe’s Stuff to taste
Procedure: Pound out round steak with meat mallet to about 1/4 inch thick then julienne the beef into 1/2 inch thick strips. Combine flour with Joe’s Stuff and dust the pieces of meat in the flour shaking off any excess flour.
In a tall skillet, heat the oil and brown the pieces of meat on each side. Lower hear and immediately add onion, bell pepper and celery and cook until translucent. Stirring constantly, add the renaming 2 Tbsp. of flour and cook on medium heat until flour starts to brown. Add garlic, bay leaf, thyme, worcestershire sauce, tomatoes and beef stock. Bring to a boil. Reduce to a simmer and cook 30-45 minutes or until beef is tender.
Once ready to serve, add hot sauce, red wine vinaigrette and Joe’s Stuff seasoning to desire taste.
Serve over warm grits and garnish with poached egg and green onions.
- 2 qts. water
- 1 Tbsp. white vinegar
- 4 large eggs
Procedure: In a tall sauce pot, bring water and vinegar to a medium simmer. Crack egg gently into a large spoon or ladle and carefully lower into a simmering liquid.
You may poach 2 eggs at a time without over crowding the pot.
Tips: Use very fresh eggs. Use eggs at room temperature.
After brunch, we couldn’t leave without dessert so we made homemade pralines! The process might look easy, but the art of making pralines is no easy task. The mix has to be just the right temperature and you must place the warm candies quickly and carefully onto the wax paper before they harden. Be sure to watch our behind the scenes video!
Photos by: Kaela Rodehorst Photography | Film by: Morgan Carr Cinematography
Check back tomorrow for Day 5 of our French Quarter Stylecation. Visit A Pinch of Lovely & Upperlyne & Co for their reviews and outfit details.
This post was brought to you by the French Quarter Business Association. All opinions are my own. Huge thank you to Morgan and Brett Carr for putting together an amazing behind the scenes video of our FQ Stylecation.