Well, it has been a busy few weeks around here. Two work trips sandwiched around a competition. Time to catch up on some posts. First, we'll start with a visit to Copeland's New Orleans Restaurant and Bar.
I usually end up in Louisiana every so often for work. Cajun and creole food are one of my favorites. What is not to like about butter, cream, and seafood cooked up in a Cajun style. Copeland's has a diverse menu of Cajun and creole classics. Seafood, fried and broiled, raw bar, crayfish, and lots of creamy pasta meals. I started with their Crayfish Bread appetizer.
This plate is a half of a French loaf, sliced in half, and topped with a thin layer of Alfredo sauce, spinach and artichoke dip, Monterrey Jack cheese and sauteed crayfish, all baked until hot and bubbly. The flavors are great. But, the texture reminds me a bit of frozen French Bread pizza. Also, it is a bit light on the crayfish. I think an improvement to the dish would be to use sliced baguette rounds to add some crispiness to the dish. Overall, this appetizer gets a B.
My main course was Sauteed Tasso Ham and Shrimp with Cajun Parmesan cream sauce served over bow tie pasta.
This dish was outstanding. The perfect ham to shrimp ratio. Cajun spices made a perfect Parmesan cream sauce even better. The pasta was a perfect al dente. I ate every last bite. The surprise on this plate was the drop biscuit you see at the top. It was light and airy with a great biscuit flavor, perfect for sopping up the remains of that great cream sauce. This dish gets an A in my book.
One great aspect of this meal was the price. Usually, you pay top dollar for this quality in the Big Easy. But, this dinner, with two Abita Amber drafts and tip was only $35. You can't beat that!
Overall, Copeland's gets an A. I will be back for sure.
Thanks for stopping by,
Bill
I usually end up in Louisiana every so often for work. Cajun and creole food are one of my favorites. What is not to like about butter, cream, and seafood cooked up in a Cajun style. Copeland's has a diverse menu of Cajun and creole classics. Seafood, fried and broiled, raw bar, crayfish, and lots of creamy pasta meals. I started with their Crayfish Bread appetizer.
This plate is a half of a French loaf, sliced in half, and topped with a thin layer of Alfredo sauce, spinach and artichoke dip, Monterrey Jack cheese and sauteed crayfish, all baked until hot and bubbly. The flavors are great. But, the texture reminds me a bit of frozen French Bread pizza. Also, it is a bit light on the crayfish. I think an improvement to the dish would be to use sliced baguette rounds to add some crispiness to the dish. Overall, this appetizer gets a B.
My main course was Sauteed Tasso Ham and Shrimp with Cajun Parmesan cream sauce served over bow tie pasta.
This dish was outstanding. The perfect ham to shrimp ratio. Cajun spices made a perfect Parmesan cream sauce even better. The pasta was a perfect al dente. I ate every last bite. The surprise on this plate was the drop biscuit you see at the top. It was light and airy with a great biscuit flavor, perfect for sopping up the remains of that great cream sauce. This dish gets an A in my book.
One great aspect of this meal was the price. Usually, you pay top dollar for this quality in the Big Easy. But, this dinner, with two Abita Amber drafts and tip was only $35. You can't beat that!
Overall, Copeland's gets an A. I will be back for sure.
Thanks for stopping by,
Bill
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