Armand's, Gramercy, LA

Armand’s, a deliciously decorated new restaurant in deep French country, is housed within Chris’s Flowers & Gifts located at 313 Main Street, Gramercy, LA 70052.

Behind the main dining room sits a New Orleans style courtyard, where on special occasions there is enjoyable live music— not too loud. Call Jim Rooker, Armand’s executive chef, at 225-869-8440 to reserve space for a party or have him cater something extra special for you.

When I asked him to give me his favorite recipe, he gave me two that he received from John Martin Terranova, deceased, the former executive chef of the Castle, an exquisite restaurant located in the old stables of historic Dunleith Plantation, Natchez, Mississippi.

Grilled Pork Tenderloin and Stir-Fried Collards are featured with Creamed Sweet Potatoes on the Castle’s dinner menu. Jim shared his treasured recipes with me, and I’m giving them to you. Jim’s intimate restaurant will rank among the best in the New Orleans area when the connoisseurs of fine cuisine find it. You can beat the city crowd there and avoid the New Orleans traffic for an unforgettable dining experience.


Pork Tenderloin
1(10 to 12 ounce) pork tenderloin

Marinade:
3 cups teriyaki sauce
½ cup olive oil
¼ cup honey
Chopped garlic
Chopped ginger (Fresh ginger is essential!)
Cilantro

1. Mix marinade ingredients together in a large bowl.
2. Place the trimmed pork tenderloin in marinade and marinate overnight.
3. Grill, bake or sear the tenderloin.If baking, the tenderloin should be baked at 350° for 15 to 20 minutes.If grilling in a charcoal grill, cook the tenderloin for 12 minutes.If searing in a skillet, cook for about 6 minutes on each side.

Note from Mary Lou: This recipe makes more marinade than you will need for the tenderloin.Go ahead and make it though because you can use it later. It would probably store well in the refrigerator, but I honestly don't know. It disappears too fast at my house! We tried marinating some salmon in it and grilling it. I'm telling you the honest truth: I have NEVER tasted anything as delicious as that salmon fresh off the grill!The collards go with the pork loin.

If you think you don’t like collards, you haven’t tasted these collards!

Stir-Fried Greens
2 bunches greens, collards if possible
¼ pound bacon, diced1 red onion, sliced thin
Rice wine vinegar
Salt and pepper

1. Remove stems, then cut greens into thin strips.
2. Wash thoroughly.
3. Render bacon until crisp, add onion and cook onion until onion is done.
4. Add greens and toss in pan.
5. Add salt and pepper to taste, then add vinegar and toss in pan.
6. Remove from heat and keep warm.
7. Serve with Sweet and Sour Sauce (recipe below).

Note: Words are inadequate to tell you how good this sauce is. There is extra sauce, which I use on everything from carrots to Brussels sprouts. These recipes are for restaurant amounts and are quoted exactly as the chefs wrote them.

Sweet and Sour Sauce
6 cups sugar
4 cups red wine vinegar
3 cups teriyaki sauce
Chopped garlic
Chopped ginger
Chopped cilantro
3 cups ketchup
Cornstarch

Mix sugar, vinegar, teriyaki, garlic, and ginger in a pot and bring to a boil.Add cilantro and ketchup and return to a boil.Thicken with a little cornstarch mixed with water. Serve warm.