From A Past Issue Of The New Orleans Menu Daily Originally published March 28, 2008 Ten Best Dishes Cooked On Sticks It's a great way to cook: run up a number of small morsels of food on a shish, a skewer, or a brochette, and broil, fry, or roast. The morsels can be rolled up around stuffings. combined with other morsels, marinated, or sauced for even better effect. The upscale cousins to the corn dog. 1. Oyster brochettes with Jack Daniel’s glaze, Drago’s. Tommy Cvitanovich claims this is the best dish in his restaurant, and you truly can't stop eating them. 2. Spit-roasted shrimp, Rib Room. Huge shrimp off the rotisserie. 3. Lamb kebabs, Lebanon's Cafe. They come off a charcoal grill after a marinating process that makes them wonderful tender and flavorful. 4. Stuffed pork spedini, Impastato's. Rolls of pork loin stuffed with sausage, bread crumbs and garlic, then broiled. 5. Oysters en brochette, Galatoire’s. The simplest great dish there is: oysters and bacon strung on a skewer and fried. 6. Filet tips with Medici sauce, Antoine's. It's covered with an intense Creole brown sauce with bell pepper. 7. Grilled pork tenderloin souvlaki, Acropolis Cuisine. Grilled to a light char, still very tender. 8. Shrimp on sugar cane, Nine Roses. The shrimp are made into a sort of pate and wrapped around a sliver of sugar cane, then broiled. 9. Kafta kebab, Byblos. These are made of beef and parsley, grilled on a spit, served with the creamy, spicy taratour sauce. 10. Seenkh kebabs, Nirvana. These are spicy sausage-like ground lamb roasted on a spit in the tandoor. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com