Archive for » April, 2013 «
25
Apr 2013
Apr 2013
Time to share one of my warm weather entertaining essentials, Rémoulade Sauce. For you curious non-New Orleanians out there, Rémoulade Sauce originated in France and found its way across the pond to New Orleans via our early French inhabitants. That French version consisted of a cold white sauce of mayonnaise spiked with the likes of mustard, gherkins, capers, anchovies, hard-boiled eggs and chopped herbs. The sauce was used primarily as an accompaniment to cold meat, fish and shellfish. It was unique and tasty but, over time, was enhanced by local ingredients and emerging cooking styles. [ ... ]
17
Apr 2013
Apr 2013
It’s Burger Week over at Eater.com, the popular blog network that covers restaurant, bar and nightlife news across 15 metropolitan areas including New Orleans. And on Monday during my daily visit to the Nola.Eater page, I came across a post on Bud’s Broiler. Reading that piece had me thinking back to 1970-something and left me craving a big, juicy burger with a milkshake and fries.
Bud’s Broiler is a New Orleans institution and anyone who grew up in the City has vivid memories of meals eaten there. Whether they frequented the old Gentilly location on Pelopidas (with a not-so-memorable view of [ ... ]
10
Apr 2013
Apr 2013
We’re enjoying spring weather here in Atlanta. Finally! I was really starting to wonder if it would ever arrive, considering we were in the low-40s just last Thursday. Because it’s been so gloomy and cold, I’ve been digging deep into my recipe files (actually, that would be two large plastic bins) and notebooks for slow cooked, familiar eats. The kind of cooking that filled my childhood home with welcoming aromas that greeted me at the door after school or warmed me from the inside out after playing all afternoon in the damp cold. One such dish that came to mind [ ... ]
04
Apr 2013
Apr 2013
Here’s the Finger Food Friday that wasn’t. As I mentioned on Facebook at the end of last week, I had planned to make Crawfish Mac and Cheese Bites for that day’s post. But, well, let’s just say the recipe in my head was flawed for this purpose. The creamy mac and cheese, which I spooned into muffin tins and baked, didn’t set up enough to produce the nifty little single-serving, hand held morsels I was hoping for. I knew going into it there could be problems considering I choose a sauce base void of either [ ... ]
