by Colleen Park in Recipes, February 26th, 2017
by Guest Blogger in Restaurants, February 7th, 2016
We have New Orleans to thank for more than a few dishes that can be enjoyed year-round, but there’s no better time to enjoy its influence than Mardi Gras. If you’re a long way away from the Crescent City, bring the flavors of the French Quarter home with fluffy beignets, mouthwatering po’ boys and a beautifully bedazzled king cake. Here are some of our favorite NOLA-inspired recipes to make for Mardi Gras.
Since Mardi Gras, or Fat Tuesday, has to do with indulging before Lent, we’d say beignets definitely deserve a place on your menu. Fried until they’re golden-brown and finished with a generous topping of powdered sugar, these sweet fritters take some time and care to make but are well worth the effort.
by Virginia Willis in Recipes, August 8th, 2014
By Kiri Tannenbaum and Erin Zimmer
This Mardi Gras, whether you’re in the Crescent City or celebrating from miles away, you should track down a taste of Creole cuisine. We’ve rounded up the best places to celebrate, whether you’re kicking up your heels with signature cocktails in Washington, D.C., spooning out gumbo in Los Angeles or enjoying a locals-approved French Quarter feast. As they say in New Orleans, laissez les bons temps rouler: Let the good times roll! Read more
by Virginia Willis in View All Posts, March 14th, 2014
Po’ boys are iconic in coastal cuisine, especially in southern Louisiana and along the Gulf of Mexico. They’re a New Orleans classic said to have originated in the early twentieth century, the name originating from the hungry plea, “Give a po’ boy a sandwich?” The original po’ boys were hollowed-out loaves of French bread layered with meat, brown gravy and fried potatoes. You can still get roast beef po’ boys with “debris” gravy, a flavorful jus with bits and pieces of roast beef in it.
However, with the Gulf at New Orleans’ front door, seafood has a mighty hold on Creole and Cajun cuisine.
Since time began, folks with less have harvested from the river and seas, for free. We may think of seafood as expensive now, but if you live on a body of water, dinner just might be as close as a hook or a net and a little bit of patience. Seafood po’ boys include fried oysters, fried catfish, fried soft-shell crab and, yes, fried shrimp. Don’t even think about cranking up the deep fryer or even heating up the grill, because these BBQ Shrimp Po’ Boys are poached in a highly seasoned garlic and lemon-butter sauce.
by Guest Blogger in View All Posts, March 4th, 2014
“First, you make a roux” is the start of many Creole and Cajun recipes. Roux is a cooked mixture of fat (butter) and starch (flour) used to thicken many sauces in classic French cooking. A Creole roux is not the classic French butter-flour mixture, but usually a combination of oil, such as peanut, and flour. Unlike a French roux, which can be white to pale golden, Cajun roux are typically the color of peanut butter, at the very least, and progress to a deep, dark brown. This process can take 45 minutes or so of constant stirring. It is dangerous stuff. If any splatters on you, it will be perfectly clear why this fiery, sticky combination of oil and flour is often referred to as “Cajun napalm!” Read more
by Todd Coleman
I made my first trip to New Orleans in the late ’80s and remember one thing vividly: the muffuletta sandwich. Salty, sweet and tangy between two pieces of bread, it was delicious, perfect. Little did I know how important it was to become to me.
I grew up as an Air Force brat, moving all around, all the time, and had just moved from Germany to Florida with my family in 1986. It was a shock, to everyone. Quickly, instinctively, my dad took us on a trip to New Orleans. The relief set in immediately. I reveled in the old buildings, the Stephen King novel I was reading, the endless cultural thingamajigs and the food. I read about the muffuletta in my dad’s guidebook and begged to go the Central Grocery — the sandwich’s creator.