Mint Condition

TGIS - Thank God It's Spring!

... And it's about time we get our garden in ship-shape for our lovely veggies coming soon.

Last year was our first year cultivating a backyard garden, and I think we did fairly well, but this year, we've got some modifications that I hope will keep our plants happy and healthy all the way to September.

But first: the current state of the plots needs addressing. Over the winter, we let out mint plant have run of the farm, and run it has! But we did this all with a scheme in mind. The end result? An added natural assault on those terrible mosquitoes that threaten to crash every outdoor event we plan.

As is common in Louisiana, we live in a raised house, and that leaves about 2.5 feet of damp, dark crawl space for the mosquitoes to grow as large as pterodactyls. So now we've hatched stage one of our assault on their hordes! Enter - our first line of defense. What else happens to like damp, warm environments? Mint, of course! And do you know what creature is not fond of mint in the slightest? Mosquitoes!

So over the winter, we let the mint go crazy in our main garden bed, giving us a royal bushel of mint plants to propagate under the house to keep those nasty buggers at bay.

Our rowdy crop of mint!

Today was the day that we harvested and replanted those little baby mint plants that we've been growing all winter long. The technique? Mint is a vining grass, similar to crabgrass, that shoots out runners under the surface of the soil to create new root nodules and new plants. An easy way to remove and replant mint is to find the "running" end of mint, use a trowel, and loosen the soil above and beneath the runner with the tines. Gently pull up the mint runner, leading back to the nodule it came from. For a mint plant to have the best chance at success, we want it to have around 2-3 root clusters per plant.

Our wheelbarrow-full of mint plants

There are a few techniques for replanting mint, but the few we use are the "trench" method and the "coil" method, as I call them. For bigger, burlier, older plants, we use the trench method. Dig a 1-2" deep trench, also 1-2" wide. Lay the runner and root clusters in the trench and cover. Make sure soil is moist. For smaller plants, take the runners and root clusters, and coil them in a circle about 3" in diameter. Dig a hole 3" across, 2" deep, and place the cluster in the hole; cover with soil. This is also the best method for more densely compacted soil.

We've planted around 30 separate plants, spaced 6-8" apart, right under the eave of our home. They aren't directly underneath the house, as they like some sunlight. Our hope is that these plants will thrive, soak up extra moisture, and deter those pesky blood-suckers from our backyard (at least a little bit!)

And of course, after we worked up a sweat in the yard, there's nothing quite like harvesting a gallon of mint for...

MINT JULEPS! 

Now, I know the Kentucky Derby isn't until May, but when a girl's got a bucket-load of freshly harvested mint, what else is there to do?

Lavender Mint Julep:

In a julep cup, add 2-3 sprigs of mint. Fill to the top with crushed ice. Use your hand to cover the top of the glass, insert a muddler, and continue to crush the ice with the muddler (this will also crush the mint).

Add:
2 dashes Lavender Bitters
2 shots good Bourbon
2 shots simple syrup

If the drink is too dense, add a splash or two of water. (The general rule is that since Juleps are drunk outside on hot days, the ice will slowly melt into cool, cool water in the drink adding to the tastiness of it!)

Springtime Sippers

This is going to come across as totally megalomaniacal, but I promise you I'm not so cool to have such a diagnosis. It also may come off that I have a ton of free time, which is also not true.

What you may discern from this post is that I am 1/2 June Cleaver, 1/2 surly craft cocktail bartender. Those are both far more likely, though I shouldn't toot my own horn over here.

So the dirty bit-- I keep a seasonal cocktail menu on our bar in our house. WAIT, wait, hear me out before your eyes roll so far back that you quit reading.

Here's the logic, and it's more time-saving and comfort-inducing than anything else. If you're like us, you like to drink a wide range of stuff that changes frequently, and also do our friends and family. We have a decently stocked bar, so when we're thinking of what to have, it's either default to the "same-ol', same-ol'" or wrack your already stressed-out and tired brain to figure out something new or creative. Who's got time for that after a long day at the office?

Also, please tell me who hasn't had the following conversation--

"Hey, thanks for coming by! Can we get y'all a drink before dinner?"

"Sure, what do you have?"

"Well... we have..... l-m-n-o-p, a bottle of q-r-s-t-u-v, w-x-y-z... oh and we've also got some a-b-c-d-e-f-g."   Basically, you assault your guest with a terrible list of things to choose from and ask them to tell you what to make.

In this case, you dictate what you can make, what you have in stock, and leave them to the task of selecting a crafted cocktail like they would at a bar. It's an ease-inducing thought, right? Selecting a tasty beverage from a short list of specialties? It's much better than a bartender or server rattling off the types of lame domestic beer they have rolling around in their ice chest.

So, in lieu of that, I'm including the template that you can download to edit and print your own. This one here is a list of what our current Spring drinks are.

Drinks Cocktail List Template

Happy drinking!

Call of the Wild

After a wet and icy few weeks that have felt like years, it's finally starting to dry out again here in Central Louisiana. Today, for the first time in honest-to-god two months, I'm seeing the sun. Something else that makes today worth celebrating-- for the past two weeks poor ol' Alan has been living outside in the wet and the cold with the Army shooting artillery rounds at targets (oh boy, his favorite thing), and today, finally, he returns to civilization. What better way to welcome the sun, the spring, and my soaking-wet Beau-to-Be with a lovely home-cooked meal?

What's on the menu?

Well, thanks to the welcome help of Shane and his crew over at Vieux Carre Market in Monroe and Inglewood Farms of Alexandria, I will be making seared Muscovy duck breast with Morel mushroom and red wine demiglace, alongside Parmesan risotto and local Brussels Sprouts. Needless to say, I'm proud of my menu selections (and also super-happy to source most everything locally). The big green thing you see is NOT a leek, but instead green garlic that I am going to incorporate into the red wine reduction and Brussels.

I'm not going to bore you with the mundane details of risotto and brussels cooking. Enough of those sorts of recipes are out there. What we're getting to tonight is the center of the dinner, the meat of the situation-- the beautiful, beautiful duck breasts.

Needed:

Rendered duck fat (at least 4 tbsp)
2 Muscovy (domestic/farm-raised) duck breasts. ** If you are using local game ducks, the temperature and cooking time varies depending on how fat the ducks are and how large they are. These regular domestic ducks are about 4 inches by 2.5 inches raw. A decent amount of fatty skin is on one side. If using hunted birds such as Teal and Mallard, I'll show you the adjusted cooking times below--
Salt and Pepper

Method:

1) Make sure duck breasts are completely thawed and at room temperature. There is nothing more ungainly than a somewhat frigid breast (y'know what I mean...) Salt and pepper generously.
2) In a completely steel pan, or cast iron, heat 4 tbsp rendered duck fat at medium heat until completely warm, shimmering, and slightly bubbling.
3) Score store-bought duck breasts (fatty ones) with cross-hatching to help crisp skin and render fat. Wild ducks, especially smaller ones, do not need scoring.

4) Place duck breasts skin side down in pan, and place splatter-guard on top. For the size duck-breasts we have, these are the cooking guidelines:

      For rare - leave skin-side down for 8 minutes, flip, and cook for 4 minutes
     For medium-rare - leave skin side down for 10 minutes, flip, and cook for 5 minutes
     For medium - leave skin side down for 12 minutes, flip, cook for 6 minutes
     For medium-well - leave skin-side down for 14 minutes, flip, cook for 7 minutes
     For well - leave skin-side down for 16 minutes, flip, cook for 8 minutes.

Now, honestly, I never recommend going beyond Medium with good duck. It just isn't necessary, and if that's what you're after, just eat chicken or beef jerky.

*** If using wild duck, adjust all times by taking off approximately 2 minutes on each side. The fat in farm-raised duck goes a long, long way. 

5) Remove duck from heat, place on platter to rest for 5 minutes. Salt skin-side again.

These babies are medium (on the nose)

6) Don't forget you're going to have some delectable juices left in that pan. I used mine with red wine and mushrooms to create a nice pan-sauce. (and don't forget to drink some of that red wine, if you know what I mean.)

Morel Mushroom Pan-Sauce:

Soak 1oz Dried Morel Mushrooms in warm water for at least 10 minutes to rehydrate, reserving warm liquid. Once duck is cooked and pan juices have collected, turn heat to medium-high, add 1 cup red wine (preferably Syrah) and mushroom juices. If you are using the garlic greens like me, add them before the mushrooms and liquid to help them saute. Add salt, pepper, and a sprig of rosemary. Reserve mushrooms. Allow sauce to simmer and reduce by half. While reducing, chop finely the Morel mushrooms and return to sauce pan. Once reduced by half, remove from heat, and melt 3 tablespoons of butter into sauce. If sauce is still too runny for taste, add two tablespoons cornstarch at low heat; stir, and simmer for 2 minutes. Remove heat and serve.

Sit back, relax, and enjoy. I know we did!

The Cheater's Perfect Manhattan

Well, I know you're going to tell me that there's nothing southern or pond-y about Manhattan (place or drink), but there certainly is room for it in the parlor. My drink for the dark and dreary days of rainy season has been our very southern take on the old classic.

The Cheater's Perfect Manhattan

In a cocktail shaker combine:

2.5oz Bourbon (we prefer wheated bourbon such as Maker's or Weller)
2.5oz Sweet Vermouth (try to get your hands on Carpano Antica Formula if you can)
2 dashes Peychaud's Bitters

Shake vigorously over ice, strain into glass WITHOUT ice.

Plop in a Luxardo cherry, and sip to your heart's content. Now, please don't skimp on the cherries. I know, you think Maraschino cherries are gross, and by definition of the modern variety, they are. But listen when I tell you that Luxardo cherries are a revelation. They are not cheap, for sure, but they are the real deal. Do yourself a favor and grab some up.

Onward! To Marksville!

If you're from Louisiana and have spent any time on I-49 or Highway 1, you've undoubtedly seen signs for Marksville, and not given two hoots about the place (unless you're familiar with it), but the little town provides a ton of fun for a weekend getaway for anyone in the state. Pretty near smack-dab in the middle of Louisiana, it is the Northern gateway to Cajun Country. It's easily reachable by 2.5 hours from most areas in the state, making it the perfect "weekend" destination.

The things to see and do:

The Digs: Paragon Casino and Resort

Now, I hear you saying to yourself, how great can a silly little casino in Avoyelles parish be? Well, this casino is great. Not only are the rooms exceptionally comfortable, the resort has a live Alligator exhibit, and boasts some great entertainment headliners. And how can I forget... the spa. The spa is so incredible. Comparable to anything I've had in New Orleans or elsewhere without the crowds or the hurry. Steam rooms, saunas, and lovely whirlpools abound. The hotel also has a deliciously comfortable indoor pool exclusive to guests at the hotel. Do yourself a huge favor and book yourself a massage and a room here. You won't regret it.

The Eats:

As the doorway to Cajun Country, there is a ton of great food to be had in this area. My personal favorite for dinner is Red River Grill in downtown Marksville. A white tablecloth, upscale eatery that is situated in a quaint historical downtown. Perfect for romantic date nights. The menu features tons of local fare: seafood, duck, and pork dishes abound.

Also great for dinner but also equally great for lunch is Brown Bag Gourmet. A tad off the beaten path, this is a regional favorite. The menu is eternally changing, so the food is fresh, dynamic, and delicious. Let Trent and his team take care of you. The wine list is really exceptional, too!

The Drinks:

If you're like me, I'm a fan of relaxing in my swanky room with a bit of booze to lighten the load at the end of the drive, or just to have for before dinner. BJ's Bottleshop down the road in Moreauville has a surprisingly great selection of wines and spirits. Believe it or not, this place gets allocations of the Van Winkle bourbons, so you know it's got it going on. Another great choice a bit closer is Kerry's liquor. A tad harder to find, it's about 1/2 mile down Highway 1 in an old gas station. There is currently no sign, but look for an old gray gas station with a bunch of cars out front! A great selection for your day-to-day needs!

If you've had a great, relaxing dinner and want to top it off with a delicious glass of wine or some live music, look no further than Bailey's. Bailey's once considered itself a "night club" but has rebranded as a classic, upscale wind-down bar with a phenomenal wine and spirits list. Gorgeous and homey, this place abides in the once-great Bailey Theater built in 1916, complete with upstairs viewing galleries and original fixtures. This is a huge favorite of mine.

The History:

Marksville boasts a huge amount of history. Established in the late 1700s and seen on maps as early as 1800, it has been a trading post for eons. As such, it has a rich and checkered history. The area has been home to the Tunica-Biloxi tribe, which now operates and owns the Paragon casino. The Marksville Indian Mounds and Pre-historic Site is a great example of this culture. A few times a year, they will host cultural events and ritual dances. 

Marksville is also the crossroads for some great Civil War history, and is a central point to those interested in researching the 12 Years a Slave/Solomon Northup Trail. 

A wee 20 minute drive from Marksville is Loyd Hall Plantation. Built circa 1820, this modest 2.5 storey working plantation is said to house ghosts. What it definitely hosts is great receptions and parties as well as romantic couples on vacation to their Bed and Breakfast.

The Take-Aways:

After a lovely weekend here, I'll pack up my ice chest with all the Cajun snacks and treats I can get my hands on.

Juneau's Cajun Meats has the best Boudin around, and that's sayin' something. Boudin, a classic cajun pork and rice sausage, is a local delicacy. Boudin balls stuffed with pimento cheese and fried are devilishly good. 

The Amish Country Store is another local favorite-- offering house-made candies, jams, sauces, cheeses, and other treats, this store is perfect for gifts for friends (or yourself!)

Not very far to the north is the one and only Inglewood Farm. A working farm on an old plantation on Highway 71, the farm offers an amazingly stocked farmer's market every Saturday, and often in Alexandria for a few days during the week. The produce and eggs are exceptional, as is the farm-raised pork. Other great vendors throughout the area make it a point to set up a booth at this market. You can find locally made butter, milk, cheese, pasture-raised beef, preserves, and other delights. 

Is it worth the drive?

In short, one hundred times "YES!" The drive itself is quaint and gorgeous, especially up or down winding Highway 1. The stay is comfy, the food is wonderful, the drink abounds, and the history is rich. Come on... you owe yourself a stay-cation like this one!