Time to share one of my warm weather entertaining essentials, Remoulade Sauce. For you curious non-New Orleanians out there, Remoulade 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. [ ... ]
Archive for the Category » Sauces «
25
Apr 2013
Apr 2013
Time to share one of my warm weather entertaining essentials, Remoulade Sauce. For you curious non-New Orleanians out there, Remoulade 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. [ ... ]
Category: Miscellaneous, New Orleans Classics, Sauces
Tags: New Orleans Classics, Sauces Leave a Comment
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 [ ... ]
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, [ ... ]
Category: Crab, Crawfish, Main Dishes, Oysters, Pasta, Roux, Sauces, Seafood, Shrimp
Leave a Comment
14
Feb 2013
Feb 2013
Happy Valentine’s Day! Because you all know how much I dread baking, I’m steering clear of the sweet stuff today and sharing instead my special holiday meal inspired by sumptuous steak dinners at Ruth’s Chris. The first half of the meal, creamed spinach, was posted yesterday. Here’s part deux! Pan-seared ribeyes. Pan-searing is the best way I know how to duplicate those sizzling steakhouse flavors at home.
Over the past year, I’ve done a lot of pan-searing in an effort to perfect my skills. Along the way, I’ve tried different tips and tricks for coaxing the most flavor out of the [ ... ]
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
08
Feb 2013
Feb 2013
Have you all been missing Finger Food Fridays? I certainly have! Food blogging events, such as the FoodBlogSouth conference in Birmingham and the “Better with M” (as in M&Ms candies) gala back home in New Orleans, have kept me away from my weekly ritual. No complaints. I had a fab time at both and met some amazing people along the way. This weekend, however, I’m glad to be back with my hubby, my three babies (okay, teen and tweens) and our Christmas cavachon!
Today, I’m getting Triple F (I hope Guy Fieri doesn’t mind [ ... ]
Category: Appetizers, Beef, Finger Food Fridays, Sauces
Tags: Appetizers, Beef, Finger Food Fridays, Sauces 4 Comments
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 Leave a Comment
31
Jan 2013
Jan 2013
It’s Super Bowl week guys and even though the Saints aren’t playing in the big game this year, there’s still plenty of energy and excitement in New Orleans. Hosting the event has a little something to do with that. The City’s also smack in the middle of Mardi Gras Season. That equates to full celebration mode from sun up to sun down. Hoorah!
One of the great things about living in or visiting a host city is being able to share in the excitement surrounding the event without having to attend the event (because we all know how expensive those tickets are). [ ... ]
Category: Finger Food Fridays, Gumbo, Main Dishes, New Orleans Classics, Pork, Roux, Sauces, Soups, Stock
Tags: Gumbo, New Orleans Classics, Pork, Roux, Seafood Stock 6 Comments
22
Jan 2013
Jan 2013
It’s been said by the master of charbroiled oysters himself, Mr. Tommy Cvitanovich of Drago’s Seafood Restaurant in Metairie, that this is the simplest dish to cook at home but the most difficult to duplicate. Well, from an ingredient standpoint I get that since Drago’s has never published its exact recipe (although there are apparently some very close versions floating around). And that’s understood. But I have to say, once you nail down the cooking method I think it’s pretty darn easy to recreate those sizzling-hot, sexy restaurant oysters at home. Here’s how I make them.
I start [ ... ]
Category: Appetizers, New Orleans Classics, Oysters, Sauces, Seafood
Tags: Appetizers, New Orleans Classics, Sauces, Seafood 2 Comments
16
Jan 2013
Jan 2013
We spent the week after Christmas with family back home in New Orleans. Whenever we’re there, we always get some sort of boiled seafood. Sometimes we buy it already cooked. Other times, usually when the seafood that’s in season is running good, we purchase it live and boil it ourselves at my in-laws’ house. During this most recent visit, lovely Louisiana blue crabs were in season. But supplies were limited due to cold temps and rain. So we ordered several dozen boiled from my father-in-law’s buddy Captain Sid. As we pulled into the parking lot to pick them up, my [ ... ]
Category: Crawfish, Main Dishes, Pork, Sauces, Seafood
3 Comments
