Spring is a great time of year to visit New Orleans. In addition to the near-perfect weather and usual attractions, there are festivals gallore! These “weekend socials” bring families, friends and communities together to pay homage to the City’s unique melange of culture, cuisine and commerce. Today, for instance, marks the beginning of the 38th Annual Greek Fest at the Hellenic Cultural Center near City Park. This 3-day extravganza celebrates all there is to love about the Greek culture, which firmly planted its foot in New Orleans soil back in the 1850s–did you know the very first Greek community established [ ... ]
Archive for » May, 2011 «
27
May 2011
May 2011
Spring is a great time of year to visit New Orleans. In addition to the near-perfect weather and usual attractions, there are festivals gallore! These “weekend socials” bring families, friends and communities together to pay homage to the City’s unique melange of culture, cuisine and commerce. Today, for instance, marks the beginning of the 38th Annual Greek Fest at the Hellenic Cultural Center near City Park. This 3-day extravganza celebrates all there is to love about the Greek culture, which firmly planted its foot in New Orleans soil back in the 1850s–did you know the very first Greek community established [ ... ]
24
May 2011
May 2011
In New Orleans and throughout most of Louisiana, white rice rules. Even in today’s more health conscious kitchens, it continues to be the predominant starch of the region. Any attempt to sever the relationship between this shiny white grain and time-honored culinary classics such as red beans and rice, gumbo, jambalaya and etouffee, could have you looking over your shoulder and wondering, “Who put the gris gris on me?” The fear of evil spells aside, there is room in even the New Orleans diet for other–more nutritious–grains. It simply has to be on the right plate at the right time.
Quinoa [ ... ]
Category: Side Dishes
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20
May 2011
May 2011
Hey everyone! Welcome to this week’s edition of Finger Food Friday. Today I’m sharing a New Orleans finger food classic, Barbecue Shrimp. Let’s see. How can I describe them? Warm … buttery … spicy … aromatic … savory … tangy … piney … juicy … peppery … woodsy … garlicky … lusty … exciting … dramatic … and last, but definitely not least, gloriously messy! The dish was created back in the 1950s in the restaurant kitchen of Pascal’s Manale in Uptown New Orleans. Nowadays, they can be found on just about every menu in the City.
As much as I [ ... ] 18
May 2011
May 2011
When the portobello mushroom craze hit the food world in the late 1980s, I reluctantly embraced it. Like most New Orleanians, I wasn’t easily swayed by this trendy new ingredient. And quite honestly, that balsamic marinated grilled version that initially flooded restaurant menus was hardly appetizing–especially when compared to the delectable seafood stuffed white buttons I was accustomed to. At the same time, however, I felt compelled to like them and learn how to successfully cook with an ingredient which, up to that point, I had only read about in the food mags. Well it’s [ ... ]
13
May 2011
May 2011
The inspiration for today’s finger food and cocktail comes straight from the Wild West courtesy of Cowboy Cocktails. I was drawn to this fun read some 10 years ago after learning how committed Grady Spears (chef, co-author and former cowhand) was to his Texas roots and cowboy culture. His collection of “tasty vittles” and “Boot Scootin” beverages, while innovative and intriguing, honor the centuries-old traditions of chuck wagon cooking. He understands the importance of protecting and preserving the West Texas cowboy cuisine and he “cooks his culture” just like I cook mine here at Raised on a Roux.
For this [ ... ]
11
May 2011
May 2011
Things have been crazy around here lately with end-of-school activities (field trips, field days, musical performances, graduations, parties and so on) and it’s during these hectic times that I turn to my stash of shortcut supper ideas.
These recipes contain at least one premade or premixed grocery store find and a short list of ingredients. Grilled Ranch Chicken is one of them. I pull it together with nothing more than a packet of Hidden Valley® Ranch® Dips Mix, olive oil and a whole chicken that’s been cut up. If you don’t like handling a whole chicken, you could try and [ ... ]
06
May 2011
May 2011
Shoepeg Corn Dip is a quick-fix, crowd-pleasing finger food perfect for Fridays or any other day of the week. Since my parents and in-laws are heading into town today to attend my youngest daughter’s First Communion and celebrate Mother’s Day, I’m doubling the recipe so we can graze on it throughout the weekend.
Shoepeg corn is nothing more than those small, narrow, white kernels of corn. You know, the ones that look like your baby teeth? They hold up well in dips and salsas thanks to their thin yet firm skin. If you’re considering replacing the white corn with yellow in [ ... ]
Category: Appetizers, Finger Food Fridays, Snacks, Vegetables
Tags: Appetizers, Finger Food Fridays 3 Comments
04
May 2011
May 2011
WOW! The first weekend of the New Orleans Jazz & Heritage Festival ranks up there with the best of the best. I couldn’t wait to get back in front of the computer to tell you all about it! Granted, I could have Tweeted my way through it all to keep you in “real time.” I simply chose not to. I needed to disconnect. Truly live in the moment. Besides, my hands were full. Very busy. Occupied with great food and lots of cold adult beverages. But hey, it’s all good. I’m sharing some high points right here and now!
For starters, [ ... ]
Category: Crawfish, Gumbo, New Orleans Classics, Poor Boys, Pork, Roux, Seafood
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