Tag-Archive for » creole «
16
Sep 2015
Sep 2015
“Hey googootz!”
If you grew up in New Orleans, chances are you’ve heard that phrase or have been the recipient of that term of endearment. I’m not sure how much it’s used these days, but when I was little it was expressed often and usually by older women addressing relatives or close friends. Oh, and you may also recognize the word if you were a Sopranos fan. I never watched the show, but have learned that Tony occasionally called his son A.J. “Googootz.” The word stems from cucuzza (pronounced “ku koo za”), an edible Italian [ ... ]
Category: Main Dishes, New Orleans Classics, Side Dishes, Vegetables
Tags: creole, New Orleans Classics, Vegetables 8 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
03
Nov 2011
Nov 2011
In New Orleans, there’s pot roast and then there’s Creole Daube. Creole Daube, or daube (pronounced “dohb”) for short, is what you get when you blend a French braising technique with an Italian (“red”) gravy and a roux–the typical melding of flavors, cultures and cuisines that takes place in most New Orleans family kitchens on a daily basis. Together, these three things magically transform an inexpensive cut of beef such as a rump, a shoulder or a chuck roast into deeply flavored and tender comfort food. In our family, daube was usually a Sunday supper meal served over pasta or [ ... ]
15
Nov 2010
Nov 2010
Gumbo is one of the many New Orleans dishes steeped in tradition. Just about every family has their own unique style, cooked a certain way with specific ingredients. Each pot tells a story or reveals a bit of family history.
Our family gumbo was my great-grandmother’s Creole Seafood Gumbo. She graciously passed that recipe on to my mom who continued the tradition of preparing the dish for specials occasions. The pot was always teeming with fresh shrimp, previously boiled crabs (for extra flavor) and briny oysters. The gumbo was thickened with a light roux and canned okra and finished with tomato [ ... ]
Category: Chicken, Gumbo, Main Dishes, New Orleans Classics, Pork, Roux, Stock
Tags: andouille sausage, cajun, creole, Gumbo, Roux 6 Comments
06
Nov 2010
Nov 2010
Got a craving for crawfish? My husband does. And this time of year when live crawfish are not running (out of season) one of the only ways to satisfy his craving is with frozen Louisiana crawfish tails. In New Orleans, frozen crawfish tails are a heavily relied upon convenience food. Many folks outside of Louisiana are unaware of this great product, but it’s available in the frozen seafood department of most supermarkets across the country.
Now as much as I love the usefulness of frozen crawfish tails, their taste and texture take a small but noticeable hit during the freezing process. [ ... ]
Category: Crawfish, Main Dishes, New Orleans Classics, Roux, Seafood
Tags: cajun, crawfish, creole, New Orleans Recipes, Roux, Seafood 10 Comments
