Buster Holmes World Famous Red Beans and Rice (Serves 6 - 8)
1 lb. red beans 1 lb. smoked ham hock 1 onion, chopped 1 green bell pepper, chopped Salt and pepper to taste 2 cloves garlic 1 stick margarine
Pick through beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire till done (about 2 hours). Add salt, pepper and margarine and cook five minutes. Serve on rice with Louisiana hot sauce and French bread and butter.
1 whole chicken, cut into pieces Flour for dredging 3/4 cup vegetable oil 1 1/2 cups all purpose flour 1 chopped onion 1 chopped bellpepper 3 stalks celery, chopped 1 bottle of beer and 1 cups chicken stock or water 3 cloves garlic, minced 2 tsp. thyme 1 bay leaf 2 T hot sauce Salt, cayenne and black pepper to taste 1 bunch thinly sliced green onions 2 tablespoons chopped parsley
11/21/2009 – Close your eyes and imagine your family's Thanksgiving table. I put good money on it that it includes Louisiana sweet potatoes. Dark orange and full of beta-carotene, we call them yams (from the West African word "djambi" meaning "to eat"). However, they're not really yams. Yams are long, tree-like tubers from Latin America with waxy bark-like skins. Needless to say, I doubt we'll stop calling them yams anytime soon. This time of year, they're great, they're everywhere and we're seeing more white sweet potatoes than ever before.
Times-Picayune culinary sleuths Marcelle Bienvenu and Judy Walker are helping local foodies rebuild post-Katrina — one recipe at a time. They stopped by the WWNO studios to talk to our Diane Mack about their latest project: Cooking Up a Storm.
Recipes from Cooking Up A Storm, reprinted with permission from editors Marcelle Bienvenu and Judy Walker