MACCHIATO

ESPRESSO COFFEE

CREMA DI LIMONCELLO

Chocolate filled with ORANGE

Chocolate dipped SALTED CARAMEL filled

LEMON MERINGUE

AFFOCATO

SCUGNIZIELLI pizza NUTELLA & Natella, GELATO vanille

FATTO TIRAMISU

FRENCH QTR BREAD PUDDING

FAMOUS CRAWFISH MAC & CHEESE

CRESCENT CITY RED BEANS & RICE

Ground Tail. Pork 'n' Beans topped w/ Cheese and Onion.

CHEF M'S ALLIGATOR CHILI

DIXIE FRIED FROG LEGS

Half-Dozen. Herbed Beer and Butter Sauce. Topped with Layers of White Cheese, Breadcrumbs, Cajun Spices, Onions, and Bacon Bits. Served with Fresh Lemon.

CHARBROILED OYSTERS DU JOUR

JAMBALAYA FRITTERS TRIO

NEW ORLEANS-STYLE BBQ SHRIMP

Blue Cheese Crumbles. Thousand Island. Red Onions. Cherry Tomatoes.

CLASSIC ICEBERG WEDGE

FRIED PICKLES

FRENCH QTR FROZEN IRISH COFFEE

Bourbon. Simple Syrup. Crushed Ice. Bushel of Mint.

ONE MINT JULEP

Crème de Cacao Light & Dark. Crème de Menthe Light & Dark. Whipped Cream. Brandy Float.

THE 1918 GRASSHOPPER

Bloody Mary...but make it spicy. Served with Pickled Okra & Blackened Shrimp.

CAJUN MARY (OR MARIA)

Cognac. Herbsaint Absinthe. Peychaud's Bitters. Sugar Cube. Lemon Peel.

ORIGINAL SAZERAC

Preheat the portafilter by locking it in the group head and running a blank shot for 5–10 seconds; discard water. Dose 18 g of freshly ground espresso (fine, slightly gritty) into the portafilter basket.

Preheat and dose

Evenly distribute the coffee in the basket and tamp with ~15 kg of pressure to create a level puck. Wipe the basket rim of any loose grounds.

Distribute and tamp

Lock the portafilter into the group. Start extraction and aim for ~36 ml of espresso in 25–30 seconds. Target a 1:2 yield (18 g in : 36 ml out). Stop extraction when volume is reached. Pour the espresso into a warmed demitasse cup.

Pull espresso

Pour 40 ml of cold whole milk into a small steaming pitcher. If you want practice or to texture more milk, keep an extra 60 ml cold on hand.

Prepare milk

Purge the steam wand for 1–2 seconds to remove water. Submerge the tip just below the surface of the milk at a small angle so the wand sits near the side of the pitcher.

Purge and position steam wand

Turn on the steam and introduce air for 1–2 seconds (you should hear a gentle hissing sound) to create a small amount of microfoam. Then lower the pitcher so the tip is slightly deeper and continue steaming to heat milk to 55–60°C (130–140°F). Aim for velvety, glossy microfoam with small bubbles. Total steaming time ~15–25 seconds.

Texturize milk

Tap the pitcher on the counter and swirl the milk gently to remove large bubbles and integrate foam into a silky texture. Scoop or pour only the dense microfoam (a thin dollop ~10–15 ml) to 'mark' the espresso.

Settle foam

Hold the demitasse with the freshly-pulled espresso. Using a spoon, place a small dollop (about 10–15 ml worth) of microfoam onto the center of the espresso so the crema is 'stained' or 'macchiato' (Italian for 'stained'). Alternatively, gently pour a thin stream of textured milk to create a small layered mark—classic espresso macchiato should still be mostly espresso with just a spot of milk/foam on top.

Mark the espresso (assemble)

Serve immediately while espresso crema is fresh and milk microfoam is warm. Present on a small saucer; optionally include a demitasse spoon. Enjoy the strong espresso with a small creamy note from the milk.

freshly roasted whole coffee beans (espresso roast)

filtered water for espresso

whole milk (cold)

cold milk for steaming (optional extra if practicing)

espresso machine (with portafilter and steam wand)

tamper

small metal steaming pitcher

demitasse cup (approx 90–120 ml)

Turn on your espresso machine and allow it to fully heat for 15–30 minutes (time varies by machine). Run a small amount of water through the group head and portafilter into a cup to flush and stabilize temperature.

Preheat and flush

Weigh 18 g of freshly roasted coffee beans. Grind them to a fine, slightly gritty powder suitable for espresso (similar to table salt but finer). Adjust to your grinder and beans if extraction is too fast or slow.

Weigh and grind

Place the portafilter on a scale, add the 18 g of ground coffee, and tap or use a distributor to level the bed so the grounds are evenly spread. Ensure there are no large clumps and the surface is flat.

Dose and distribute

Use a flat tamper to apply consistent pressure (approx. 15–30 kgf). Hold the portafilter handle level and press straight down to create a smooth, even puck. Polish with a slight twist if desired to smooth the surface.

Tamp

Lock the portafilter into the group head. Place an espresso cup on the scale under the spout and tare. Start the extraction and aim for 36 ml of liquid in about 25–30 seconds. Stop the extraction once you reach the target volume/time. If extraction is much quicker, grind finer; if much slower, grind coarser.

Brew

Wipe the rim of the cup and serve the espresso immediately to preserve crema and aroma.

Serve

Purge the group head briefly, knock out the used puck, and rinse the portafilter. Flush a small amount of water through the group head to keep the machine clean between shots.

Clean

If desired, stir up to 1 tsp of sugar into the hot espresso until dissolved. Taste and adjust.

Sweeten (optional)

freshly roasted coffee beans (espresso roast)

filtered water (for brewing)

filtered water (for machine reservoir/cleaning)

sugar

coffee cup (espresso cup)

Wash the lemons thoroughly. Using a vegetable peeler or microplane, remove only the yellow zest from 8 large organic lemons, avoiding the white pith as much as possible. Gather about 8 pieces or approximately 1.5–2 tablespoons tightly packed of zest.

Prepare zest

Place the lemon zest in a clean 1-liter (or larger) glass jar with an airtight lid. Pour 2 cups of vodka over the zest so the peel is fully submerged. Seal the jar.

Combine zest and alcohol

Store the jar in a cool, dark place at room temperature for 7–10 days. Shake gently once or twice daily to help extraction. The alcohol will take on a bright lemon color and strong aroma.

Infusion time

After infusion, strain the alcohol through a fine mesh sieve lined with cheesecloth (or coffee filter) into a clean bowl or jar. Press gently on the zest to extract liquid but avoid squeezing through pith. Discard used zest. Reserve the infused alcohol.

Strain

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 1.5 cups granulated sugar. If using a vanilla bean, split it lengthwise, scrape the seeds into the pan and add the pod; if using extract, add later with other liquids.

Combine dairy and sugar

Warm the mixture over medium-low heat, stirring frequently until the sugar is completely dissolved and the mixture is steaming but not boiling (do not let it boil). This should take about 6–8 minutes.

Heat to dissolve sugar

Reduce heat to low and simmer gently for 4–6 minutes to allow vanilla to infuse. Remove from heat. If you used a vanilla bean, remove and discard the pod. If using vanilla extract, stir in 1 teaspoon now (or use the same vanilla extract measured as the '1 piece' ingredient).

Infuse vanilla

Allow the syrup to cool to lukewarm (15–20 minutes) to avoid shocking the infused alcohol when combined.

Cool slightly

Once the creamy syrup is lukewarm, gradually whisk or stir in the strained limoncello alcohol. Stir gently and taste. Add 1/2 cup fresh lemon juice, whisking to incorporate. The lemon juice brightens the flavor and balances sweetness.

Combine syrup and infused alcohol

If you prefer a silkier, creamier crema di limoncello, stir in up to 1/4 cup sweetened condensed milk now. Taste and adjust: for more brightness add up to 1 tablespoon more lemon juice; for more sweetness add a tablespoon of sugar dissolved in a little warm milk.

Adjust sweetness and texture

Transfer the finished crema di limoncello into sterilized bottles or jars with tight lids. Seal and refrigerate. Chill at least 24 hours before serving to let flavors meld and for the texture to smooth out. The liqueur will thicken slightly when cold.

Chill and rest

Serve well chilled in small glasses or use in cocktails and desserts. Shake gently before pouring if separation occurs (a light settlement is normal). Keep refrigerated and consume within 4–6 weeks for best quality.

vodka (or 95–100 proof neutral grain spirit)

organic lemon zest (yellow peel only, no white pith)

whole milk

heavy cream

granulated sugar

vanilla bean (split) or vanilla extract

fine kosher salt

fresh lemon juice

optional: sweetened condensed milk (for extra silkiness)

Place the 10 oz chopped dark chocolate and optional cocoa butter in a heatproof bowl. Set a pot with an inch or two of simmering water over low heat (double boiler). Put the bowl over the pot (do not let the bowl touch the water). Stir gently until about two-thirds of the chocolate is melted and the remaining pieces are softened and shiny, about 3–5 minutes. Remove from heat.

Temper or melt chocolate

Finish melting and, if tempering, bring the chocolate to 88–90°F (31–32°C) for dark chocolate by stirring and, if needed, adding the remaining unmelted chocolate to seed and cool. If you prefer a simpler method, fully melt and keep chocolate warm but below 90°F. Stir in the vegetable oil (optional) to thin slightly for easier molding.

Prepare a polycarbonate chocolate mold or silicone mold for filled chocolates. Using a spoon or small brush, coat each cavity with an even layer of melted chocolate, making sure to cover sides and bottom. Tap the mold gently to settle and remove air bubbles. Turn the mold upside down over the bowl to let excess chocolate drip back, leaving a 1–2 mm shell. Scrape the surface clean with a bench scraper or spatula.

Place the mold in the refrigerator for 5–8 minutes, or until the shells are set but not fully cold. Check that shells hold their shape and are set enough to add filling.

Place the 3 oz finely chopped dark chocolate for the ganache in a small heatproof bowl. In a small saucepan, heat the 3 tablespoons heavy cream with the orange zest and granulated sugar over medium-low heat just until it begins to simmer and tiny bubbles form at the edges (do not boil), about 2–3 minutes. Remove from heat and let steep for 5 minutes to extract orange flavor.

Make orange-infused ganache

Reheat briefly if necessary until the cream is hot, then strain the cream over the chopped ganache chocolate to remove zest solids (reserve a pinch of zest for garnish if desired). Let sit for 30–60 seconds, then stir gently until smooth and glossy. Stir in the 1 teaspoon softened butter, 2 teaspoons orange juice, and optional 1 teaspoon orange liqueur until melted and fully incorporated. Taste and adjust sweetness with a little more sugar if desired. Let the ganache cool to about 75–80°F (24–27°C) — thick but still pourable — so it won’t melt the chocolate shell when poured.

If the ganache is too loose, chill briefly (5–10 minutes) and stir to achieve a piping consistency. If too firm, warm gently over the double boiler for a few seconds and stir to loosen.

Pipe or spoon the ganache into the set chocolate shells, filling each cavity to about 90% to allow room for the lid. Smooth the top level with a small offset spatula or the back of a spoon.

Rewarm any remaining tempered chocolate (if necessary) to the correct working temperature. Spoon or pipe melted chocolate over the filled cavities to seal them. Scrape the mold clean with a bench scraper so the backs are flat and neat.

Tap the mold gently on the counter to remove air bubbles and to level the tops. Optionally sprinkle a tiny pinch (about 1/16 tsp) of fine sea salt onto each filled chocolate before the top layer sets, and a little extra orange zest for aroma.

Place the mold in the refrigerator for 8–12 minutes until fully set. For best snap and sheen, allow chocolates to come to room temperature for 20–30 minutes before demolding to reduce sweating. Turn the mold over and tap gently to release the chocolates.

Store finished chocolates in an airtight container in a cool, dry place (60–68°F / 15–20°C). If stored in the refrigerator, allow them to come to room temperature before eating to maximize flavor and texture.

dark chocolate (55–65% cocoa), chopped

cocoa butter (optional, for shinier/thinner shell)

vegetable oil (optional, for thinning)

unsalted butter, cubed and softened

dark chocolate, finely chopped (for ganache)

fresh orange zest (from about 1 medium orange)

fresh orange juice

granulated sugar (or to taste)

Grand Marnier or orange liqueur (optional)

fine sea salt

extra orange zest (for garnish)

Measure sugar, butter (cut into tablespoons), cream (warmed slightly), corn syrup, salt, and vanilla so everything is ready to use. Warm the cream briefly in microwave or on stove until just warm to the touch (not boiling).

Prepare ingredients

Place the granulated sugar and optional corn syrup in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir initially) as the sugar melts. Once edges begin to liquefy, use a heatproof spatula or wooden spoon to gently stir and encourage even melting. Continue cooking until the sugar becomes a deep amber color (watch carefully to avoid burning).

Make caramel

When sugar reaches amber, remove pan from heat and carefully add the butter pieces a few at a time, stirring constantly. The mixture will bubble vigorously — stand back and stir until butter is fully incorporated.

Add butter

Slowly pour the warm heavy cream into the caramel while stirring continuously. The mixture will foam; continue stirring until smooth and uniform. If any hardened bits form, return pan to low heat and stir until dissolved.

Incorporate cream

Stir in sea salt and vanilla extract. Allow the caramel to cool in the pan for 15–20 minutes, then transfer to a shallow container and chill until thick enough to pipe but still pliable (about 1–2 hours in refrigerator). For faster chilling, spread caramel in a shallow dish to cool more quickly.

Finish caramel

Chop chocolate if using bars. For best snap and shine temper the chocolate: place about two-thirds of the chocolate in a heatproof bowl over barely simmering water (double boiler) until it reaches 45–50°C (113–122°F) for dark chocolate. Remove from heat and add remaining chocolate to cool it to about 27–28°C (80–82°F). Return briefly to heat to raise to a working temper of 31–32°C (88–90°F). If you prefer a simpler method, gently melt all chocolate to about 45°C then allow to cool to about 30–31°C before using. Stir in 1 tsp cocoa butter or neutral oil if using to improve sheen and fluidity.

Temper (or melt) the chocolate

Using a small spoon or paintbrush, coat the inside of each mold cavity with a thin layer of chocolate, working quickly to get even coverage. Place molds in the refrigerator for 3–5 minutes to set the first layer. Remove and add a second thin layer to ensure the shells are sturdy enough to hold the caramel. Chill again until fully set (about 10 minutes). If using a cavity mold, scrape the top edges with a palette knife to remove excess chocolate for a clean rim.

Create chocolate cups

Transfer the chilled caramel to a pastry bag or zip-top bag and snip a small corner. Pipe caramel into the chocolate shells, leaving a 2–3 mm gap from the top edge so the final chocolate seal can adhere. If the caramel has become very firm, warm it slightly until pipeable but not runny.

Fill with caramel

Reheat the remaining tempered chocolate to working temperature if it has cooled below 30°C. Spoon or pipe a thin layer of chocolate over the caramel to seal each mold. Use a scraper to remove excess and smooth the surface. Gently tap the mold on the counter to release any air bubbles.

Seal with chocolate

Place the filled molds in the refrigerator for 10–15 minutes to fully set. Once chocolate is firm, unmold the candies carefully by flexing the silicone or tapping the mold. Sprinkle a tiny pinch of flaky sea salt on each chocolate for a finishing touch.

Set and finish

Store chocolates in an airtight container in a cool, dry place (ideally 15–18°C / 59–64°F) for up to 2 weeks, or refrigerate for up to 3 weeks (bring to room temperature before serving to restore shine and texture).

Storage

unsalted butter

sea salt

vanilla extract

corn syrup (optional, prevents crystallization)

dark chocolate or semi-sweet chocolate (couverture or chips)

cocoa butter or neutral oil (optional, for shine and thinning)

sea salt (for finishing)

mini chocolate molds or silicone candy mold (or a piping bag and baking tray)

pastry bag or zip-top bag (for filling)

thermometer (instant-read or candy thermometer)

Wash lemons. Finely zest all 4 lemons (avoid white pith). Juice lemons to yield about 2/3 to 3/4 cup (150–180 ml) juice; strain to remove seeds and pulp.

Prepare lemons

In a medium heatproof bowl, whisk together 1 cup granulated sugar, 3 whole eggs and 1 additional egg yolk until smooth and slightly pale. Whisk in the lemon zest and the strained lemon juice until fully combined.

Combine and whisk

Set the bowl over a saucepan of simmering water (double boiler), making sure the bowl bottom does not touch the water. Cook the mixture, stirring constantly with a heatproof spatula or whisk, until it thickens and registers 170–175°F (77–80°C) on an instant-read thermometer, about 8–12 minutes. The curd should coat the back of the spatula.

Cook gently

Remove from heat. Immediately whisk in 6 tablespoons unsalted butter, piece by piece, until fully incorporated and the curd is glossy. Stir in 1 teaspoon fine sea salt. Taste and adjust salt or lemon if desired.

Finish with butter and salt

For an extra-smooth curd, strain through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 1 hour (will thicken further).

Strain and cool

If refrigerated, let the 4 egg whites sit at room temperature for 20–30 minutes; this helps them whip to greater volume.

Bring egg whites to room temperature

In a clean, dry bowl (preferably metal or glass) use a stand or hand mixer to whisk the egg whites and 1 teaspoon cream of tartar on medium speed until foamy and soft peaks begin to form.

Whip whites with cream of tartar

Increase speed to medium-high. Add 1 cup granulated sugar gradually, about 1 tablespoon at a time or in a slow steady stream, allowing sugar to dissolve between additions. Continue whipping until the meringue is glossy and holds stiff, firm peaks, about 4–6 minutes. Rub a small amount between fingers to ensure no sugar grit remains. Add a pinch of salt and 1 teaspoon vanilla extract in the last 30 seconds and whip to incorporate.

Add sugar gradually

Remove chilled lemon curd from fridge. If making a pie or individual desserts, fill prepared tart shell(s) or serving dishes with the lemon curd. Immediately spoon or pipe the meringue over the curd, ensuring it seals to the edges to prevent weeping.

Assemble

Option A (broiler): Preheat broiler to high and position rack 6–8 inches from heat. Place assembled dessert on a baking sheet and broil for 30–60 seconds, watching constantly, until meringue tips are golden brown. Option B (kitchen torch): Use a handheld kitchen torch to evenly brown the meringue peaks and surface, keeping torch moving to avoid burning. Option C (bake method): Bake in a preheated 350°F (175°C) oven for 5–8 minutes until lightly golden. Allow to cool for 10–15 minutes before serving.

Finish and brown

Serve within 4–6 hours for best texture. If storing, keep refrigerated (covered) up to 24 hours; note meringue may weep slightly over time. Avoid airtight storage while still warm.

Serve or store

lemons (zest and juice)

large eggs

large egg yolk

large egg whites

cream of tartar

pure vanilla extract

Place two scoops of vanilla gelato or ice cream into a small serving glass or cup. For best texture, remove gelato from the freezer for about 1–2 minutes before scooping so it’s slightly softened but still firm.

Chill and prepare

Brew two fresh shots of espresso (about 60 ml total). If using a stovetop espresso maker, brew a concentrated 1–2 oz. Keep the espresso hot and serve immediately after brewing.

Brew espresso

If using coffee liqueur, pour 1 teaspoon over the gelato scoops now to add depth. Swirl gently so the liqueur soaks slightly into the surface but does not fully melt the gelato.

Optional liqueur

Carefully pour the hot espresso over the gelato scoops — pour slowly so one scoop is partially submerged and the other retains some shape. The hot coffee will melt the gelato creating a creamy, coffee-flavored sauce.

Macchiato

Espresso Coffee

Crema Di Limoncello

Chocolate Filled With Orange

Chocolate Dipped Salted Caramel Filled

Lemon Meringue

Affocato

Scugnizielli Pizza Nutella & Natella, Gelato Vanille

Fatto Tiramisu

French Qtr Bread Pudding

Famous Crawfish Mac & Cheese

Crescent City Red Beans & Rice

Chef M's Alligator Chili

Dixie Fried Frog Legs

Charbroiled Oysters Du Jour

Jambalaya Fritters Trio

New Orleans-style Bbq Shrimp

Classic Iceberg Wedge

Fried Pickles

French Qtr Frozen Irish Coffee

One Mint Julep

The 1918 Grasshopper

Cajun Mary (or Maria)

Original Sazerac