Archive for the Category » Main Dishes «
04
May 2012
May 2012
Have you all missed me? I’ve certainly missed you. The pass few weeks have been challenging. First there were all those renovations which, by the way, are not completely done but far enough along to bring some level of normalcy back to the Hogan residence. From there, I found myself ushering repairmen and furniture deliverers out and weekend company in for a 50th Anniversary party I was hosting for my wonderful in-laws. Then my dearest grandmother, my last living grandparent and the matriarch of our family passed away. So I dropped everything and abandoned my house guests to fly [ ... ]
Category: Appetizers, Beef, Christmas, Finger Food Fridays, Main Dishes, Po-Boys
Tags: Appetizers, Beef Stock, Finger Food Fridays, Po-Boy Comments off
06
Apr 2012
Apr 2012
Back in November, I shared with you my Blackened Shrimp recipe which included a quick inside blackening process using an electric griddle or grill pan. While that technique is fine for cooking small batches of shrimp, I don’t recommend it for blackening big fillets of fish. In order to cook blackened fish properly, it needs to be done outside in a cast-iron skillet over very high heat. Cooking the fish indoors under these conditions could cause a fire hazard (the melted butter meets blazing hot skillet equation) or severe “spice inhalation” (the inability to breathe due to mass quantities of [ ... ]
Category: Appetizers, Finger Food Fridays, Fish, Main Dishes, Sauces, Seafood
Tags: Appetizers, Finger Food Fridays, Fish, Sauces, Seafood Comments off
27
Mar 2012
Mar 2012
Growing up, Easter dinner always revolved around my mom’s perfectly baked Chisesi’s ham. (Chisesi’s Pride makes some of the finest smoked meats in New Orleans.) She bathe it in a sweet and savory mixture of brown sugar, coca-cola and yellow mustard. Then she studded the top with canned pineapple rings and marashino cherries. It was and still is one of the best baked hams I’ve ever tasted. Unfortunately, we can’t get Chisesi hams here in Atlanta (although the company recently expanded and is looking to make their fine pork products available nationwide–yay!). Even worse, I won’t be able to [ ... ]
21
Mar 2012
Mar 2012
So you’re probably looking at my picture wondering why the heck I calls these things Codfish Balls when they’re actually more like cakes or patties. Well, to be honest, I’m not sure. All I know is my family and many other New Orleans families refer to them the same way. It is what it is, and I’m not about to shake up the family dynamic by changing the name to fit some textbook or cookbook definition.
Codfish Balls have always been my favorite Lenten meal. Unfortunately, many years ago the canned codfish people (Beaver and maybe Gorton) [ ... ]
13
Mar 2012
Mar 2012
I wanted to let you all know that last week I was invited to do a guest post on my friend Shea’s blog, Dixie Chik Cooks. Shea is “a Southern Belle” (Birmingham to be exact) “who thinks about what’s for dinner while eating lunch.” Sounds like a native New Orleanian, doesn’t she? I’d love for you to hop on over to her site and check out my recipe for Chicken Sauce Piquant. Once there, I hope you’ll stay awhile and get to know Shea through all her wonderful stories and recipes. Happy Tuesday!
Genêt
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Category: Chicken, Main Dishes, New Orleans Classics
Tags: Chicken, New Orleans Cooking, Rice 7 Comments
08
Mar 2012
Mar 2012
I consider Dirty Rice to be one of several endangered New Orleans family dishes. Poppy Tooker, local food personality, culinary teacher and author, uses that term to describe South Louisiana foods and food traditions on the brink of extinction. We both agree that to prevent those culinary treasures from being lost or forgotten, we need to continue to cook, eat, share and, in some cases grow, them. This week, I did my part by preparing this incredibly aromatic and homey rice dish.
Dirty Rice is similar to Rice Dressing. The main difference is Dirty Rice calls for ground pork along with [ ... ]
29
Feb 2012
Feb 2012
I spent much of my preteen years hanging out with (borderline pestering) my dear neighbors, the Broussards. They were the parents of two young children and I was an aspiring babysitter. For those two reasons and many others, our relationship flourished. Under their roof, I learned to successfully change cloth diapers (Remember those?), spoon-feed a starving baby, negotiate nap times and navigate the terrible twos. I also learned to crochet, make homemade mashed potatoes in the microwave and roll brucioloni. I was fortunate to have a second family to love and help guide me through [ ... ]
Category: Beef, Main Dishes
3 Comments
14
Feb 2012
Feb 2012
I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son, my grandfather. I cherish this piece of paper like I would a love letter because it captures not only a special family recipe but a part of my Grandma Kirn who, more than anything, loved to feed us. It’s also the only item I have in my possession with [ ... ]
Category: Christmas, Main Dishes, New Orleans Classics, Roux, Seafood, Soups, Stock
Tags: New Orleans Classics, Seafood, Seafood Stock Comments off
01
Feb 2012
Feb 2012
I’m settling back into the grove after what turned out to be a fantastic weekend in Birmingham attending the Food Blog South 2012 conference. This was my first food blog conference and one that I won’t soon forget. To be surrounded by people who eat, drink and sleep food is a wonderful thing. Their passion is undeniable, their knowledge unsurpassable and their willingness to share incredibly generous. I learned so much and made plenty of new friends. I feel refreshed, re-energized and psyched about the future and what it holds for food bloggers and anyone [ ... ]
Category: Main Dishes, New Orleans Classics, Pork, Sauces, Seafood, Vegetables
2 Comments
25
Jan 2012
Jan 2012
In case you missed my tweets yesterday, the 2012 New Orleans Jazz & Heritage Festival daily schedules have been posted. The lineup is crazy good this year. Almost as crazy good as this Jazzy Crawfish Pasta–my take on Crawfish Monica. Crawfish Monica has been a festival-goer favorite for some 30 years now. It consists of a mesmerizing bowl of rotini pasta drenched in a deliciously spicy crawfish cream sauce. This dish became so popular at Jazz Fest that back in 2009, its creator Chef Pierre Hilzim (who named the seafood specialty after his wife Monica) trademarked the name and began [ ... ]
Category: Crawfish, Main Dishes, New Orleans Classics, Pasta, Seafood
Tags: crawfish, creole, New Orleans Cooking, New Orleans Recipes, Seafood 9 Comments
