Archive for » 2012 «
01
Oct 2012
Oct 2012
This soup is tied to one of my earliest cooking disasters. One day while I was in the seventh grade home alone and bored, I decided to make–or attempt to make–Oyster and Artichoke Soup. I had no idea what I was doing and didn’t even think to ask for help or search for a recipe (which at that time would have been limited to my mom’s red accordion recipe file and a couple of regional cookbooks). My only points of reference were a flavor memory I had banked from a local restaurant meal and the title of that menu item. [ ... ]
Category: Main Dishes, New Orleans Classics, Roux, Seafood, Soups
4 Comments
28
Sep 2012
Sep 2012
I’ve been under the weather this week and yearning for a big bowl of warm, soothing and spicy gumbo. I just couldn’t find the time or energy to pull it together. So yesterday morning the thought came to me to prepare a knock off of my Chicken and Andouille Gumbo in finger food form. And here it is! What do you think? Okay. Not a fair question since you haven’t tasted it yet. But let me say, these meatballs rock. They’re light and flavorful and perfectly seasoned, especially when partnered up with the gravy (or sauce or whatever you want [ ... ]
Category: Appetizers, Chicken, Finger Food Fridays, Gumbo, New Orleans Classics, Poor Boys, Pork, Roux, Sauces
Tags: andouille sausage, Appetizers, Chicken, Finger Food Fridays, Roux One Comment
26
Sep 2012
Sep 2012
Have you ever tried to jot down a recipe while standing over the shoulder of a relative who was whipping things up at the stove? Or better yet, have you ever attempted to decode your grandmother’s shorthand from a stack of decades-old, splattered and stained recipe cards? If so, kudos to you because I know that means you’ve at least attempted to preserve a family recipe that meant something to you. Well, that’s what I do with all my spare time. I work tirelessly collecting, organizing, testing, writing, photographing and posting family recipes. It’s the easiest and most [ ... ]
Category: Crab, Main Dishes, New Orleans Classics, Seafood
2 Comments
14
Sep 2012
Sep 2012
I’m mixing things up today. Instead of focusing on the food, I’m bringing the adult beverage–the item that rounds out every Finger Food Friday–front and center. But first, have I ever told you that I used to love wine? Yes. Believe it or not, this craft-beer-loving hophead was once a fan of wine–especially big California reds. Then I had kids and I couldn’t drink it anymore. My tastes just changed. Don’t know why. And it doesn’t make any sense, especially considering most women drink more wine after they have kids. Anyway, over the years I’ve tried to reacquire a taste [ ... ]
Category: Appetizers, Beverages, Finger Food Fridays
2 Comments
07
Sep 2012
Sep 2012
A couple of years back, I started a fun little tradition with the hubby and our three children called “Fry Nights.” Fry Nights are dinners composed of an entire meal that is … are you sitting down? Deep fried. That’s right. A plate full of delectably crispy and crunchy foods that have been totally immersed in a “hot frying medium.” Oh yeah! About three or four times a year, this party of five throws caution to the wind, our waistlines and our heart health by eating a supper prepared entirely in a vat of peanut oil. Best part is, there’s [ ... ]
Category: Appetizers, Finger Food Fridays, Fish, Main Dishes, New Orleans Classics, Sauces, Seafood
5 Comments
04
Sep 2012
Sep 2012
If you’re a Raised on a Roux Facebook fan, you know that I spent most of last week “cooking up a storm” in case my family decided to head this way to escape the wrath of ugly Hurricane Isaac. It was part of my hurricane preparedness plan. Even though I currently live 500 miles from New Orleans and am finally outside any hurricane zone, I still plan. The plan is just different now. Instead of gassing up my car, collecting memorabilia, stuffing important documents into waterproof containers, filling the bathtub with water, duck-taping windows and tying down everything not [ ... ]
Category: Main Dishes, Pork
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24
Aug 2012
Aug 2012
Okra is prized in New Orleans for its ability to flavor and thicken gumbos, soups and stews. Locally, we also highly regard this fuzzy vegetable for its many other adaptations. Okra that has been pickled in a spicy brine is a common snack food eaten straight from the jar. That same pickled okra makes frequent appearances at parties as the star of the “relish tray” and as the number one garnish for Bloody Marys. We frequently stew this popular pod too with the likes of Creole tomatoes, onions and garlic. Sometimes we embellish that dish [ ... ]
Category: Appetizers, Finger Food Fridays, Salad, Side Dishes, Vegetables
2 Comments
23
Aug 2012
Aug 2012
Outside of New Orleans, I’m considered a bit of a rebel. For starters, I rise in opposition to fancy schmancy coffees and the joints that sell them–ordering a basic cup of joe should not be a nerve-racking experience. I also refuse to form allegiances with people who believe you shouldn’t wear white after the Labor Day holiday. If it’s perfectly acceptable to wear shorts beyond that weekend, why not white? Have you ever spent time in New Orleans during the fall and winter months? And finally, I riot against anyone who limits grilling to summer, turkey to Thanksgiving and hearty, [ ... ]
Category: Main Dishes, Vegetables
One Comment
17
Aug 2012
Aug 2012
I’ve had this blackened chicken idea in my head for sometime now. It just took me awhile to figure out the best way to pull all the pieces together into a nifty little finger food. My original thought was to wrap the ingredients in pie dough. But I just used that dough for my crawfish pies. I decided instead to finish the Blackened Chicken Bites a couple of different ways and go with whatever recipe turned out best.
My first batch of Blackened Chicken Bites involved filling Tostitos Scoops with the cream cheese mixture, placing a piece of blackened chicken on [ ... ]
15
Aug 2012
Aug 2012
Brabant Potatoes are a popular New Orleans side dish. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. Sort of like garlicky, cubed French fries. They may also resemble your go-to version of home fries. In New Orleans, you’ll find Brabant Potatoes in restaurants accompanying such fancy classic dishes as Chicken Clemenceau or incorporated into a humble hash on a brunch menu. They’re also a favorite starchy side of many home cooks. I’m sure my fellow Brabant Potato lovers have their own special methods of preparation, more than likely [ ... ]
Category: Breakfast, New Orleans Classics, Side Dishes, Vegetables
4 Comments
