food

Arts & Culture
11:09 am
Thu December 8, 2011

Treme Gumbo Fest and PRC Holiday Home Tour

Gumbo pots are being stirred in Tremé and they're decking the halls in the Garden District this weekend. We go Inside the Arts for a look at the 4th Annual Tremé Creole Gumbo Festival and the Preservation Resource Center's 36th Holiday Home Tour.

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Where Y'Eat
1:19 am
Thu December 8, 2011

South by Southeast Louisiana at High Hat Café

The dining room at the High Hat Café.
Ian McNulty WWNO

It's the dishes with a bit of a drawl that jump off the menu at High Hat Café — the Delta-style tamales napped neatly in their cornhusks, a pimento cheese plate, homey sides of beans and greens and the restaurant's centerpiece, fried catfish with hushpuppies, a dish that's practically the fish and chips of cotton country.

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Louisiana Eats!
12:25 pm
Wed December 7, 2011

Expanding Organizations

On this week's edition of Louisiana Eats!, Poppy speaks with restaurateur John Currence about his latest collaboration with the Manning family, and then chats with the President & CEO of 2nd Harvest Food Bank about their initiatives around Louisiana.   

Sweet and Spicy Pecans

Yield: 1 cup

1 cup pecans
1 tablespoon butter
2 teaspoons worcestershire sauce
2 tablespoons sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

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Louisiana Eats!
12:26 pm
Wed November 30, 2011

Joel Salatin Says, "Folks, This Ain't Normal!"

Farmer Joel Salatin

Joel Salatin of Virginia's Polyface Farm discusses his radical farming philosophies.

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Louisiana Eats!
1:38 pm
Wed November 23, 2011

Thanksgiving Edition

Pie baker Kate McDermott.
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Louisiana Eats!
1:40 pm
Wed November 16, 2011

Fine Design

SEAFOOD GUMBO

1/2 CUP OIL
1 CUP FLOUR
4 GUMBO CRABS
2 LBS. SHRIMP
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS
CRYSTAL HOT SAUCE TO TASTE

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Louisiana Eats!
3:50 pm
Wed November 9, 2011

The Wistful Palate Effect

Mouthwatering produce at the Red Stick Farmer's Market

Crabmeat Ravigote

1lb. lump crabmeat
2 cups mayonnaise
6 oz. capers, chopped
3 tablespoons chopped parsley
1 bunch green onions, sliced
Juice of 1 lemon
1 egg
1 cup oil
Salt, pepper and hot sauce to taste
1 head iceberg lettuce, finely sliced

Combine lemon juice and egg in food processor. With machine running, slowly drizzle in oil. Mix together crab, mayonnaise, capers, parsley and green onions. Chill thoroughly and serve on a bed of lettuce.

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Louisiana Eats!
7:18 pm
Wed November 2, 2011

A Chef Who Nose

Author Molly Birnbaum

Salade de Xuxu

Serves 4

2 raw merlitons (choyotes)
3 oranges
1 bunch of green onion, sliced
1 tablespoon extra virgin olive oil
Juice of 2 limes
Salt and pepper to taste
Fresh coriander, parsley or mint, finely chopped

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Louisiana Eats!
3:26 pm
Wed October 26, 2011

Harvest Edition

Chef John Besh's new book.

Creole Mustard Cream Sauce

Yields approximately 1 cup

1/2 cup Creole mustard
1 cup heavy cream

Add 1 cup heavy cream to a 1 1/2 quarts sauce pot. Bring to a boil over a high heat, whisking constantly until the cream is reduced by half. Reduce the heat and whisk in the Creole mustard. Creole Mustard Cream Sauce is equally as good served as a dipping sauce for boudin as it is on andouille sausage.

We'd love to hear from you! Email us or enter our Culinary Contest!

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Louisiana Eats!
6:44 pm
Wed October 12, 2011

Boudin & Beer

Creole Carbonnades

Serves 6 - 8

2 lbs beef stew meat
1/2 cup flour
1/2 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
1/2 cup Creole mustard
Salt and pepper to taste
4 Idaho potatoes, cut into 1/2 inch cubes and parboiled until tender

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