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. [ ... ]
Tag-Archive for » New Orleans Classics «
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
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
21
Nov 2012
Nov 2012
Hey! Got a few minutes to talk about Black Friday? Not shopping. Cooking. I know you’re busy finishing up your Thanksgiving menu, planning that inevitable last minute grocery run and cooking make-ahead sides and sauces. And the last thing on your mind is what’s for dinner on Friday. But this is important, especially if your Turkey Day celebration extends through the weekend like ours does. If you need to plan additional meals for visiting family and want to make the most of leftovers, then save that turkey carcass (or beg the hostess for it) [ ... ]
Category: Gumbo, Pork, Roux, Soups, Stock, Thanksgiving
Tags: Finger Food Fridays, Gumbo, New Orleans Classics, New Orleans Cooking, New Orleans Recipes, Pork, Roux One Comment
13
Nov 2012
Nov 2012
These are my mom’s sweet potatoes. Her recipe is simply the best! No fuss or fanciness. Just smashed sweet potatoes “candied” ever so perfectly. I’ve eaten many variations of sweet potatoes and candied yams over the years, but none are as good as moms. During the holidays, they’re a must. It’s a family tradition my mom has carried out for as long as I can remember. And at every Thanksgiving and Christmas meal, I strategically spoon a generous serving onto my plate between the gravy-laden turkey slices and the Le Sueur green peas. [ ... ]
Category: New Orleans Classics, Side Dishes, Thanksgiving, Vegetables
Tags: New Orleans Classics, Vegetables Leave a Comment
07
Nov 2012
Nov 2012
Do you all realize there are only two Thursdays between now and Thanksgiving? How did that happen? Why isn’t Thanksgiving on November 29, instead of November 22? I’m well aware of the fourth Thursday of November tradition, but we’re losing an entire week here! Can’t we buck the system just once? For that reason alone, I’m glad I’m not hosting dinner this year. That takes some pressure off. But I still need to make two side dishes that can be prepared in advance and travel well (as in 500 miles well) or that can be made with little time and [ ... ]
Category: Breakfast, Christmas, Main Dishes, New Orleans Classics, Pork, Side Dishes, Thanksgiving, Vegetables
Tags: New Orleans Classics, Pork, Vegetables 2 Comments
13
Oct 2012
Oct 2012
According to the turn of the century cookbook, The Picayune’s Creole Cook Book, a grillade (pronounced “gree-yahd”) is a square of fried meat cooked down with onions, tomatoes, salt, black pepper and cayenne pepper. The cookbook indicates that plain and breaded (“Grillades Panées”) versions of this “fried meat” were served primarily as hearty breakfast items alongside things like cracked wheat, apple fritters and café au lait. Among the poorer classes of Creoles, grillades were also served at dinner “with gravy” (“Grillades à la Sauce”) and a “dish of red beans and boiled rice.” At some point between then and now, [ ... ]
Category: Beef, Breakfast, Main Dishes, New Orleans Classics, Pork, Roux
Tags: Beef, Breakfast, New Orleans Classics, Pork, Roux, Veal 2 Comments
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 [ ... ]
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 Leave a Comment
