Food

Louisiana Eats!
6:53 pm
Wed April 27, 2011

Anthony Bourdain & Jazzfest

Courtbouillon

Fish Fillet
1 lb. can of tomatoes
1 Onion, chopped
1 Bellpepper, chopped
3 Celery stalks, chopped
1/2 cup bacon grease or oil
1/2 cup flour
2 Garlic cloves
2 1/2 cups fish stock or water
2 Tsp. Thyme
2 Bay Leaves
1 Tsp. Pepper Sauce
Salt to taste

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Where Y'Eat
4:53 pm
Sat April 23, 2011

Eggstra! Eggstra!

New Orleans, LA – With Easter upon us, I'd like to talk about eggs. Back in the 20th Century, we were led to believe that eggs should be white. Today, at nearly every farmers market, you'll find brown, white, green and blue eggs. The green and blue are hatched by Chilean Araconda chickens. They're the cute hens with fluffy legs. Recently, we've also learned to love French Black Copper Marans eggs. Their shells are like their name - a deep brown copper color. The variety was popularized in the French Atlantic town of La Rochelle. Here in the US, they've acquired a certain je ne sais quoi.

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Where Y'Eat
4:02 am
Thu April 21, 2011

A Lunch Legacy in Hibernation

Pete Michailakis at the register of Gregory & Pete's in the CBD.
Ian McNulty

New Orleans, La. –

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Louisiana Eats!
6:01 pm
Wed April 20, 2011

Dooky Chase Traditions - Past and Present

Chef Leah Chase

Fried Chicken a la Leah Chase

Serves 4 - 6

1 whole chicken, cut into pieces
Salt and pepper
Flour
Oil for deep frying

Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.

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Where Y'Eat
4:50 pm
Sat April 16, 2011

Forget Vidalia, think Petal

New Orleans, LA – I know that you think Vidalia is ground zero for sweet onions. Indeed, we tip our hats to Vidalia, Georgia for training us like monkeys to believe that they are the center of the onion universe. Thanks to living on land that contains little to no sulfur, their onions are sweet. However, let me let you in on a delicious secret: Petal, Mississippi has little to no sulfur in its soil. As a result, their onions are so sweet that I even eat the roots. And that's not all. Tangipahoah Parish's soil is also "sweet." Local onions are available now at our region's farmers markets.

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Where Y'Eat
3:59 am
Thu April 14, 2011

Lunching During Jury Duty

A bulging plate lunch from one of the quick-serve joints surrounding Orleans Parish Criminal District Court.
Ian McNulty

New Orleans, La. –
Jury trials at Orleans Parish Criminal Court are on the rise. This means the court needs more jurors, and it means the chances of a New Orleans resident being called for service are higher than ever.

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Louisiana Eats!
6:59 pm
Wed April 13, 2011

Plentiful Passover Practices

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste

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Where Y'Eat
4:47 pm
Sat April 9, 2011

Taxes and Artichokes

Where Y'Eat
5:23 pm
Thu April 7, 2011

Brazil, By Way of Kenner

Tucked into a Kenner strip mall, this cafe feels like a clubhouse for Brazilian expats.
Ian McNulty

New Orleans, La. –
For some travelers, eating like the local eat is an essential part of any visit. I certainly feel this way, and that's because I think it helps us connect directly, intimately with the culture we sought to experience in the first place. It turns out that sometimes you don't even need to travel very far to tap into this dynamic.

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Louisiana Eats!
5:40 pm
Wed April 6, 2011

Besh & The Boys

New Orleans native, Chef John Besh

Crawfish Etouffee (Serves 4)

1 lb. crawfish tails
1 Stick butter (8 oz)
1 Bunch green onions, thinly sliced
1 Clove garlic
3 Tablespoons tomato paste
1 Cup of water to rinse out crawfis tail bags
1 Teaspoon thyme
2 Bay leaves
1/4 Teaspoon cayenne pepper
2 turns of the peppermill
Scant 1/2 Teaspoon salt

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