Saturday, July 17, 2010

lunch at liliana’s

I love New Orleans style food.  There’s comfort in eating the seeds of the south prepared with a deft hand. 

Many people believe that Cajun cooking needs to be smoking hot, so hot your eyes bleed and your nose waters and y0ur speech becomes raspy.

On the contrary, Liliana’s approaches N’awlins style cooking with a hand properly on the gas and the brake, adding spices that provide flavor and interest without adding the flame throwers. 

That is not to suggest the food is not spicy; It is.  But the spices add notes to the food without covering up the great flavors.  They make you  want to eat  more, not grab a glass of whatever’s cold nearby.

On Friday, I had the File Gumbo and a Shrimp and Oyster Po Boy, with  sweet potato chips, accompanied by a white bean salad.  Served on the side were biscuits with red chili flakes, cheese and something I couldn’t identify, and corn bread.  Tasty. 

1 comment:

  1. Sounds delicious Tom. To find Cajun cooking up here, one has to make it themselves.