The iconic Roman Candy Company’s pulled taffy is a favorite of Candace Nelson, mixing all three flavors of vanilla, chocolate and strawberry into one Neapolitan bite. And Wolfgang Puck was wowed by a banana cream pie with stacks of bananas and a creamy custard filling at Emeril’s. When it comes to the sweet things, Alton Brown prefers beignets from Café Beignet, paired with a hot chicory coffee for dunking. However, Scott Conant prefers the po’boys and muffaletta from Johnny’s Po’Boys, and John Besh can’t get enough of the Gumbo Z'Herbes from Dooky Chase’s. According to Sunny Anderson, the Giant Seafood Platter with shrimp, catfish, soft-shell crabs and crawfish at Deanie’s is one of the best things to eat in the city. Pascal’s Manale is home of The Original BBQ Shrimp, and Chef Alex Guarnaschelli chose this spicy local delicacy to highlight in the “Bar-B-Que” episode. The city of New Orleans earned itself its own episode, and in it the legendary Chef Emeril Lagasse praised Pho Tau Bay for its Pho Ga, a savory Vietnamese chicken noodle soup. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.“The Best Thing I Ever Ate” features a rotating cast of renowned figures from the culinary world, each divulging their favorite dishes based on each episode’s category. Stir in some of the reserved pasta water to thin the sauce if needed. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes sprinkle with 1/2 teaspoon salt and set aside.Īdd the pasta and shrimp mixture to the cheese sauce and stir to combine. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes.
Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Add the cream cheese and cook, stirring, until melted. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer.
Strain, reserving 1 cup of the pasta water. Add the pasta and cook according to the package instructions.
Remove from the heat and stir in the parsley set aside.īring a large pot of salted water to a boil. Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes.
Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown.
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