|
|
 |
     |
 |
 |
|
|
 |
|
 |
 |
|
 |
 We
speak a little differently here at Mother's, we speak
"baby, darling and sweetheart", so here's a dictionary
to help you with our menu. You might want to print it
out before you arrive, 'cause we don't like lollygaggers
hanging up the line.
Black Ham: the crisp, caramelized crust
from the world's best baked ham.
Creolized: The blending of traditional
French recipes and ingredients with those of Africa,
Spain, Italy, Germany and the Caribbean that produced
the unique flavors that New Orleans home cooking is
known for .
Debris: the roast beef that falls into
the gravy while baking in the oven.
 Dressed:
a po' boy with added toppings. At Mother's this means
fresh shredded cabbage, pickles, mayo, Creole and yellow
mustard.
Etouffée: (et-too-fay) literally means
"smothered," in French. Vegetables and spices are cooked
down in rich seafood stock, providing the softest of
beds for tender shrimp or crawfish to drown in.
Ferdi Special: a po' boy packed with
baked ham, roast beef, debris and gravy, served dressed.
Filé: (fee-lay) a thickener for gumbo
made from ground sassafras root.
Gumbo: a dark, savory broth of tomatoes
and roux simmered for a long time and containing either
seafood or meat and thickened with either filé or okra.
This is a typical Cajun dish creolized at Mother's.
 Jambalaya:
rice cooked with chicken, homemade andouille (an-doo-wee)
sausage, vegetables, herbs and seasonings. Jerry's Jambalaya
has been creolized.
Panéed: Meat or chicken that has been
lightly breaded and pan-fried.
Roux: The traditional roux is made
with flour and butter. Our roux is made with flour and
rendered pork fat from Mother's ham. |
|
|
 |
|
 |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
