New Orleans Cuisine
This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.
Sunday, January 30, 2005
The Muffuletta Incident
But I sucked it up, (and I'm still pissing & moaning about it) because the sandwich was for a friend back home, plus, I didn't want to pull a Castanza. But maybe Tom will tell his version of the story! I don't want to be one sided about the Central Grocery guys! After I get this out of the way, I can spill about how good their sandwich is, and why I'll go back for more abuse! I truthfully don't know why I got so bent over this, I would never eat at a deli with friendly counter people, because the food is probably horrible! After all, a corned beef sandwich in New York doesn't taste good unless you're verbally kicked in the nuts by the counter people. But that's another story!
Wednesday, January 26, 2005
Red Beans & Rice Recipes
~Chuck Taggart from The Gumbo Pages version.
~This page from La Belle Cuisine (which I love) has three versions. One is from a friend of the author, one from Emeril Lagasse, and one from Marcelle Bienvenu. Marcelle Bienvenu is a great food writer from Lafayette, Louisiana. I will do a post on her in the future. I love reading her books and articles.
~This is a brunch dish from Commander's Palace dish that uses Red Beans as a sauce. Eggs Louis Armstrong.
~Tom Fitzmorris, who is a food writer in New Orleans.
~Chef John Folse makes a Red Beans & Rice Gumbo
...more to come...
Tuesday, January 25, 2005
Red Beans & Rice
Creole Mustard Vinaigrette
3 Tablespoons Creole Mustard (homemade or I also like Zatarain's)
2 Tablespoons Thinly Sliced Green Onions
1 Tablespoon STEEN'S Pure Cane Syrup (Optional)
2 Tablespoons Red Wine Vinegar
1 Teaspoon Cayenne or to taste
Kosher Salt to taste
Whisk this up.
Drizzle in 1/4 to a 1/2 cup Vegetable or Canola oil whisking until emulsified.
I think the salad, lightens up the double starch meal. A bite of RB&R, a bite of salad. It just goes nicely together. The other thing I learned, from the recipe of Louis Armstrong, no less, is to add a bit of tomato sauce, be it canned or homemade, towards the end of cooking.
But, the best pot of red beans I've ever cooked was made with pickled pork, homemade! I will post a recipe later, but the pork just disintegrated in the pot leaving behind all that flavor. I don't know why I didn't make it again; hell this week I will. Actually one of Louis Armstrong's recipes, I think, actually included it. Anyway more on red beans later.