Archive for the Category » Roux «
04
Apr 2015
Apr 2015
Throughout South Louisiana, many families hold large crawfish boils on Good Friday then spend the better part of Holy Saturday working elbow-to-elbow preparing what is known around the region as the most time-consuming and labor-intensive dish that’s ever come out of a Cajun or Creole kitchen—Crawfish Bisque. This impressive meal is an Easter Sunday tradition for many. And there’s no better time than Holy Week to bring grandparents, parents, brothers, sisters, aunts, uncles and cousins together to share in its preparation. If you are like me, however, and don’t have an army of relatives nearby, you start [ ... ]
Category: Crawfish, Main Dishes, New Orleans Classics, Roux, Soups, Stock
3 Comments
27
Feb 2015
Feb 2015
If you’ve tuned into the Weather Channel at all since my last post, you’re probably privy to the fact that it’s still cold up here in the Northwest Quadrant of the ATL. Yes, we were among the “lucky” ones—those above “that ridge.” So since Tuesday, we have been dealing with snow and ice and snow and ice. And although today is absolutely gorgeous and all the snow and ice has melted (at least on our side of the street), the kids are enjoying their fourth snow day this week (lest you forget, they were off ALL last [ ... ]
Category: Appetizers, Crab, Crawfish, Finger Food Fridays, Roux, Sauces, Seafood, Shrimp, Snacks
Tags: Appetizers, Crabmeat, crawfish, Finger Food Fridays, Seafood 2 Comments
21
Jan 2015
Jan 2015
Two of my favorite ingredients are back together again. You guessed it. Chicken and andouille. And this time, I’ve turned to them (along with okra) to put a distinctive South Louisiana spin on a classic American comfort food–the Chicken Pot Pie. This version–with it’s peanut butter roux, rich chicken stock, sassy splash of cream, roasted-to-perfection chicken and andouille sausage and big bursts of okra pods–is like no other. It’s comforting and indulgent and unique. I also tweaked my traditional trinity by using a red bell pepper instead of green (a trick I learned from [ ... ]
03
Apr 2014
Apr 2014
Pork chops seasoned with the perfect mix of earthy herbs and spices, browned in hot oil then slowly cooked in a roux-based sauce blessed with the Holy Trinity (and fresh mushrooms) to fork-tender perfection. Always served over white rice–my Baked Rice. Those are my Smothered Pork Chops. Smothering the pork in a rich gravy guarantees tender chops every time and cooking the meat on the bone makes them extra tasty and moist. Smothered Pork Chops make frequent appearances at the Hogan dinner table. They’re also popular among many other New Orleans families and are a highly sought-after daily lunch special [ ... ]
13
Mar 2014
Mar 2014
Hello Shrimp and Okra Gumbo! What do you think of the new photo size? Too big maybe? I can’t decide. I told the hubby I wanted bigger photos on the site, but I just don’t know if they should be this large. Please, tell me what you think! The gumbo, on the other hand, it’s a keeper. No indecisiveness there. This recipe is awesome through and through–oh how I wish I could hand you a spoon and invite you to dig it. It’s earthy and aromatic and an essential part of [ ... ]
Category: Gumbo, Main Dishes, New Orleans Classics, Roux, Seafood, Shrimp, Vegetables
Tags: Gumbo, Roux, Seafood, Shrimp Recipes, Vegetables 2 Comments
27
Feb 2014
Feb 2014
Whenever I mention Creole Onion Soup in circles outside of New Orleans, I’m often asked how it differs from French Onion Soup. Well, like many New Orleans recipes, that depends on whose Creole Onion Soup you’re eating. If you’re savoring a bowl prepared by an old-school Creole or anyone carrying those traditions forward, the soup will likely contain some form of dairy and may even be puréed to a thick, velvety consistency. Several references to this style of onion soup can be found in various New Orleans cookbooks. The earliest references I discovered were in my mother-in-law’s 1901 edition of [ ... ]
Category: Beef, Main Dishes, New Orleans Classics, Roux, Side Dishes, Soups, Stock, Vegetables
Tags: Beef Stock, Roux, Soup 4 Comments
15
May 2013
May 2013
Prior to becoming a mom of three, a business owner and a food writer/blogger, I was a legal secretary and a paralegal. In New Orleans, I worked for a large law firm that occupied the top two levels of the One Shell Square building on the corner of Poydras Street and St. Charles Avenue. Loved the job, really loved the people I worked with and loved, loved the location. That’s because One Shell Square is situated in the heart of the New Orleans Central Business District, or what the locals call the CBD, and the CBD is [ ... ]
Category: Chicken, Main Dishes, Miscellaneous, New Orleans Classics, Roux
Tags: Chicken, Roux 2 Comments
21
Feb 2013
Feb 2013
For those of you who have bid “farewell to the flesh” for the next 40 days (or at least for the remaining Fridays between now and Easter Sunday), this dish is for you. It is my annual creation added to an ever-growing list of meatless meals I prepare during the Season of Lent. Abstaining from meat has never been a huge lesson in self-denial for me or my family. In New Orleans, where fresh seafood is abundant, it would be a stretch to consider codfish balls, fried shrimp poor boys, all-you-can-eat fried catfish, seafood gumbo, crawfish etouffee, boiled crawfish and, [ ... ]
13
Feb 2013
Feb 2013
I’m preparing a special Valentine’s Day dinner for my hubby and kids influenced by childhood memories and the meals I shared with my family at Ruth’s Chris Steak House. Growing up, we didn’t have much money. But whenever my dad had a few extra bucks in his pocket, he brought us to Ruth’s Chris for an amazing steak dinner. My meal always consisted of the same thing. A petite filet, which always arrived at our table screaming in a hot bath of sizzling butter, and creamed spinach, a rich, velvety and bubbly dish of vegetable bliss. [ ... ]
Category: New Orleans Classics, Roux, Sauces, Side Dishes, Vegetables
Tags: Roux, Sauces, Vegetables, White Roux One Comment
06
Feb 2013
Feb 2013
When I prepare roast beef, I start with the largest chuck roast I can find. I look for a six or seven pounder. If I can’t get my hands on one that size, I buy two smaller roasts that total about the same. Why so much you ask for my family of five? Well, in this house, roast beef is a cook once, eat thrice proposition! No ifs, ands or buts! That first meal is always a traditional roast dinner complete with Baked Mashed Potatoes and something green. The leftovers are then repurposed–in [ ... ]
Category: Beef, New Orleans Classics, Poor Boys, Roux, Sauces
Tags: Beef Stock, Poor Boy, Roux, Sauces 7 Comments
