1 pound red beans 1 pound smoked ham hock 1 onion, chopped 1/2 green bell pepper, chopped Salt and pepper to taste 2 cloves garlic 1/2 stick margarine
Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.
New Orleans, LA – State superintendent of education, Paul Pastorek's, last day on the job is May 13th. After four years serving in the top public education position in Louisiana, Pastorek surprised nearly everyone earlier in the week by announcing his resignation. WWNO producer, Angela Taylor, brings us the story.
New Orleans, La. – The fresh water pouring into the saltwater estuaries is expected to push brown shrimp and fish out of the lake. But John Lopez of the Lake Pontchartrain Basin Foundation says the species will likely recover. The water quality is an immediate concern, because it contains nutrients that create alga blooms that will decay and consume too much oxygen.
New Orleans, La. – Governor Jindal says the Army Corps of Engineers continues to pinpoint which areas will flood if the Morganza Spillway is opened northwest of the capital. Some could be under 25 feet of water, but the levels are only estimates.
"We, again, strongly encourage residents: follow the guidance of your local elected officials. They will have detailed information on specific areas within particular parishes."
New Orleans, LA – This week on The Reading Life, we'll be looking for laughs with excerpts from the Southern Humor panel at the Tennessee Williams/New Orleans Literary Festival featuring Dorothy Allison, Patricia Brady, Mark Childress, and James Wilcox.
New Orleans, LA – Did you know that today is composer Peter Tchaikovsky's birthday? He would have been 171 years old. If here were still here, I have a hunch that he'd be requesting his favorite Russian fish pie for dinner. Have you ever had Kulebiaka? Brought to Russia by French chefs after the War of 1812, this creamy pie features hard-boiled eggs, fish, mushrooms, and brioche or puff pastry. With wild catfish running, eggs laying, and mushrooms popping, why not celebrate Tchaikovsky's birthday with a Gulf Coast version of Kulebiaka?