Poppy Tooker

CREOLE CARBONNADES (Serves 6 - 8)

2 lbs beef stew meat
1 cup flour
1 cup oil
2 thinly sliced onions
2 tablespoons demi glace (or the commercial products Marmite or Bovril)
2 bottles of dark beer
8 - 10 rounds of stale french bread
1/4 cup Creole mustard
Salt and pepper to taste

4 Idaho potatoes, cut into inch cubes and parboiled until tender

Vanilla Pull Taffy (Yields 1 pound)

1 cups sugar
1 cup water
2 tablespoons white vinegar
1 teaspoons butter

German Potato Salad (Serves 4 - 6)

Ingredients:
4 medium, Idaho potatoes
1 tablespoon salt
4 slices bacon
1 small onion, finely chopped
1/4 cup cider vinegar
2 tablespoons water
3 tablespoons salad oil
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Poppy talks to Ashley Graham about who is not eating in Louisiana and NOCCA student's winning recipe for Emeril's restaurants.

Host Poppy Tooker interviews UNO history professor Michael Mizell-Nelson to discuss the famous New Orleans streetcar, and sits down with NOPSI home service rep Billie Carpenter.

Roasted Okra

2 pounds okra
(preferably small pods - if using larger, cut into 1 inch lengths)
2 tablespoons olive oil
2 tablespoons balsalmic vinegar or water
Salt

Mock Turtle Soup (Serves 8)

1 1/2 pounds beef brisket, cubed
1 cup canola oil
1 cup flour
2 onions, chopped
1 - 28 oz. can crushed tomatoes
1 pound ham, finely chopped
2 quarts water
3 bay leaves
6 whole cloves
1 teaspoon thyme
Salt and pepper to taste
1 cup sherry
3 hard boiled eggs, sliced
1 lemon, thinly sliced

BBQ SHRIMP (Serves 6)

6 pounds large shrimp, head on
1 lbs. butter, melted
10 cloves garlic, peeled and cracked open
3 lemons
2 tablespoons salt
1 tablespoons paprika
1 teaspoon cayenne pepper
2 teaspoons freshly cracked black pepper
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon dry ginger
1 tsp celery seed
1 tablespoon cardomom

Poppy Tooker talks with Leah Chase about recovering after Katrina and the exciting news from Gary Nabhan about New Orleans being proposed to be the City of Gastronomy.

Pepper Vinegar

1 pint small, hot peppers of choice
1 pint of cider vinegar

Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.

Use as a condiment as desired.

***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.