Most Active Stories
- Le Show For July 20, 2014
- Jazz Composer Jerome Theriot Celebrates New Release; Cat On A Hot Tin Roof; Hurray For The Riff Raff
- Women Stage Protest At Hobby Lobby In Elmwood
- 'Pink Slime' Is Making A Comeback. Do You Have A Beef With That?
- State Representative In New Orleans East Sounds Call Over Coastal Erosion
Wed August 8, 2012
A Somber Farewell and A Promising Salutation
On this week's episode of Louisiana Eats!, we'll speak with Drew Ramsey about the history of Hubig's Pies and hear about the plans he's making since the five-alarm fire at his family's bakery. Plus, Paul and Angela Knipple discuss how recent immigrants from around the world are changing Southern palettes and culture.
Don't forget to enter our weekly Culinary Quiz!
Linda Green’s Yakamein (Serves 8 – 10)
2-3 lb. beef brisket or chuck roast
1 gallon water
1 lb. #4 spaghetti, cooked till tender
5 hard boiled eggs
8 green onions, thinly sliced
1/2 teaspoon granulated garlic
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
1 teaspoon salt
2 tablespoons beef base
3 tablespoons soy sauce
1 tablespoon Old Bay Seasoning
Rooster Sauce to taste
In a large soup pot bring beef and water to a boil. Boil for 45 minutes until beef is tender. Remove beef from the “juice” and let cool. Shred the beef when cool. Strain off any grease from the “juice”. Add the granulated garlic, onion powder, black pepper, parsley flakes, paprika, salt, beef base, soy sauce and Old Bay to the juice and boil together for 20 or 30 minutes until it tastes good.
To assemble, put some spaghetti in an individual serving bowl, spoon the “juice” on top. Garnish with half of a hard-boiled egg, yolk side up and about 1 tablespoon of the green onions. Season to taste with Rooster Sauce.