Epic Portions

Author: John

  • Guest Post: “St. Patty’s in New Orleans” – Port of Call, the Gem O’ the Big Easy (Part I)

    Good Googily that's quite a burger there, Sir!

    Good Googily that's quite a burger there, Sir!

    As a half Irish, half Russian born on St. Patrick’s Day, a trip to New Orleans for the occassion is somewhat….unreal.  No that’s not the word.  Amazing.  Yes, that’s it.

    If you’re like me and particularly enjoy enormous burgers and stiff drinks, the Port of Call on Esplanade Ave. in New Orleans, LA should be your first stop.  In fact – it was!

    Within 30 minutes of touchdown, I was downing one of these guys.  Comes with a baked potato even!  Look at what happens when you actually put her top on!

    Timmmbbbeeeerrrrrrrr...into my mouth.
    Timmmbbbeeeerrrrrrrr…into my mouth.

    That’s it for now – drink description and photos to come next!

    Port of Call
    838 Esplanade Ave
    New Orleans, LA 70116
    (504) 523-0120

    –Toddles (MoorsFood Guest reporter in the field)

  • What John Wants to Eat Today

    It’s an all day kind of thing today.  I’m pretty damn hungry.

    Breakfast – 4 over easy eggs with biscuits and gravy

    Lunch – Stromboli

    Dinner – Lasagna.


  • Southwest Eggroll Burritos

    I thought I would throw a recipe up here for a change.  These are basically southwest eggrolls in burrito form.  Delicious.

    Ingredients

    • 10 chicken tenderloins (or 2-3 chicken breasts)
    • 4 tablespoons minced red bell peppers
    • 1 small onion
    • 1-2 cloves garlic
    • 2/3 cup frozen corn
    • 1 can black bean, rinsed and drained
    • 4 tablespoons spinach (I used spinach in half the batches)
    • 2 tablespoons diced canned jalapeno peppers (I’ve used up to 4)
    • 1 tablespoon minced fresh parsley
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1 cayenne pepper (or a dash or to of the powdered stuff)
    • 2 cups shredded cheddar cheese
    • 9 flour tortillas

    Directions

    Cook the chicken in olive oil in a pan.  Once cooked shred the chicken.  Add everything else (except the cheese) to the pan and cook until it’s all cooked and warm.  Remove and add cheese mixing until incorporated.  Add to the tortillas, roll up and eat or freeze.  I recommend nuking the tortillas so they fold easier and don’t rip.  When reheating the frozen burritos I usually microwave for 3 minutes.