Author Archive
10
Feb 2015
Feb 2015
We’re in the final and most exciting stretch of the 2015 Carnival Season. Mardi Gras is a week from today. That means everyone’s busy making plans for the extended final weekend that begins this Friday and lasts through Tuesday. Between now and then, folks will be closely monitoring the weather to determine what to wear when, mapping out various neutral ground or sidewalk side parade-watching locations, plotting courses to the nearest public bathrooms, dusting off family parade ladders, packing vehicles with parade route necessities (like folding chairs, throw bags, rolling ice chests, go-cups, koozies and extra toilet [ ... ]
Category: Chicken, Finger Food Fridays, Main Dishes, Mardi Gras
Tags: Chicken, Mardi Gras One Comment
02
Feb 2015
Feb 2015
This may come as a big surprise to many, but most of us New Orleanians do not make our own King Cakes. We prefer, instead, to patronize our favorite bakery for our Carnival confections. And there’s a certain lineage that typically dictates our most cherished bites. That lineage, more often than not, is defined by family loyalty to a specific bakery. For instance, if mom favors Haydel’s King Cakes, chances are those are the King Cakes her kids and grandkids will ultimately prefer.
As a kid, my favorite King Cakes were the simple brioche-based, icing-less ones from [ ... ]
29
Jan 2015
Jan 2015
Louisiana has long been known as Sportsman’s Paradise because of the state’s outstanding hunting and fishing resources. And on the hunting front, duck is probably the biggest draw for wild game enthusiasts. Louisiana’s popularity as a prime duck hunting destination is due to the large population of local species that take up residence in the area’s abundant wetlands and agricultural fields coupled with the region’s prime location along the famed Mississippi Flyway—that popular migratory route many game birds take each year in search of warmer weather. So based on that intriguing information, it should come as no [ ... ]
Category: Main Dishes, Miscellaneous, New Orleans Classics, Pork, Side Dishes, Wild Game
Tags: andouille sausage, duck, jambalaya, T-A-S-S-O 4 Comments
23
Jan 2015
Jan 2015
My passion for guacamole is similar to my passion for gumbo to the extent that I’m always searching for the best version of each every time I eat out. Granted, I’ve never found the two occupying the same menu (although in New Orleans that cross-cultural thing may occur somewhere). But you know what I mean. Every time I visit a new Mexican or other type of Latin restaurant, I begin my meal with guacamole. And every time I visit a typical New Orleans joint back home for the first time I order some version (usually seafood [ ... ]
Category: Appetizers, Cocktails, Craft Beer, Finger Food Fridays, Salad, Snacks, Vegetables
Tags: Appetizers, Craft Beer, DIPS, Finger Food Fridays 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 [ ... ]
12
Jan 2015
Jan 2015
I’m a big fan of spaghetti squash but I don’t like it as a low-carb, pasta substitute—which is how it’s typically marketed this time of year. When I crave foods like Meatballs and Spaghetti, I want to have traditional Meatballs and Spaghetti—beefy meatballs simmered in a rich red gravy and served over some sort of “enriched macaroni product” like angel hair or thin spaghetti. Same for dishes like Baked Macaroni or Fettuccine Alfredo. I can’t and won’t do the swap out thing just to save a few calories or reduce my carb intake. Doing so will leave me cranky and [ ... ]
30
Dec 2014
Dec 2014
Oysters are extremely delicious this time of year–especially those sweet, lightly briny Louisiana Gulf Oysters. If you’re looking for something impressive and easy to pull together this New Year’s Eve or New Year’s Day, try these turnovers. They’re perfectly portioned riffs on the classic Oysters Rockefeller less the time and mess associated with shucking your own. These turnovers can be pulled together quickly with a pint of shucked oysters and a package of frozen puff pastry. They can also be assembled ahead of time and baked just before serving. Oh, and they reheat nicely too. [ ... ]
Category: Appetizers, Christmas, Cocktails, Finger Food Fridays, New Orleans Classics, Oysters, Seafood, Snacks
Tags: Appetizers, Finger Food Fridays, HOLIDAY, Oysters 3 Comments
24
Dec 2014
Dec 2014
As I’ve mentioned in posts past, our Christmas dinners are basically encore presentations of Thanksgiving where turkey takes center stage, a sweet and savory glazed ham fills the supporting role and the always reliable cast and crew of traditional trimmings and seasonal sweets backs up the meal. But for some, including many of my friends, nothing says “special holiday dinner” more than a show-stopping cut of beef like a rack of prime rib.
I’ve prepared many a prime rib roast (also known as a standing rib roast) in my day. Next to boiled crawfish, it is the [ ... ]
17
Dec 2014
Dec 2014
If you’re anything like me, you always have a couple of cans of Campbell’s Cream of Mushroom Soup lurking in your pantry. It’s a staple that’s particularly important this time of year when many of us turn to “Umm, Umm Good” ingredients like those to complete time-honored holiday recipes. Until recently, I couldn’t imagine making Green Bean Casserole, a Shrimp Mold or Mock Oyster Dip without it. Then one day I decided, “Enough with the canned stuff!” And I began working on my own recipe. Here are three reasons why you should try it:
Making Cream of Mushroom Soup from scratch [ ... ]
05
Dec 2014
Dec 2014
I’m sharing another sweet, well savory-sweet, finger food recipe with you all today since we’re in full holiday mode and I’m sure plenty of you are either hosting parties or searching for creative edibles to gift to your friends and neighbors. This over-the-top bacon will meet both of those needs and many more–new brunch or Christmas breakfast item, creative Bloody Mary add-in, food therapy (or for some it may be bacon therapy), new Santa snack or all of the above. It’s just that good.
When it comes to bacon, the first accompanying beverage that comes to my mind is [ ... ]
Category: Appetizers, Breakfast, Finger Food Fridays, Pork, Snacks
Tags: Appetizers, Finger Food Fridays, Pork Comments off
