Food

Louisiana Eats!
1:50 pm
Wed March 16, 2011

Spring Holidays Abound

The American Irish: innovating fashion since 1845.

Irish Channel Italian Cabbage (Serves 6 - 8)

1 large head of cabbage
1 lb bacon, diced
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 cups Italian stuffing (see recipe to follow)

Cut the cabbage from the core, then cut into a coarse, large dice (about 3 inch square size pieces.) Rinse cabbage thoroughly in a colander and put aside.

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Where Y'Eat
1:59 am
Wed March 16, 2011

Pho Bubbles Up Around New Orleans

The beef noodle soup pho and other Vietnamese standards are cropping up around town.
Ian McNulty

New Orleans, La. –

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Where Y'Eat
5:45 pm
Thu March 10, 2011

Crawfish Near and Far

When crawfish are slow coming in, it pays to know where to get them.
Ian McNulty

New Orleans, La. –
The Cajun folklorist Barry Jean Ancelet is credited with a maxim that goes like this: in Acadiana your favorite boudin is always from the purveyor closest to home, while your favorite crawfish is invariably found rather far away.

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Louisiana Eats!
1:25 pm
Wed March 9, 2011

Ripening on the Vine

Oeufs a la Bechamel

Serves 4

6 hard boiled eggs
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 teaspoon sugar
4 green onions, thinly sliced
1 teaspoon flat leaf Italian parsley, chopped
Salt and pepper

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Where Y'Eat
11:19 pm
Sat March 5, 2011

Lenten CSF

Where Y'Eat
6:54 pm
Thu March 3, 2011

Eats on the Streets at Mardi Gras

Follow your nose for great, often homemade food served near Mardi Gras parade routes in New Orleans.
Ian McNulty

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Louisiana Eats!
6:05 pm
Wed March 2, 2011

It's Carnival Time!

Throw me somthing, mister!

Jello Shots

Makes approximately 16-32 shots, depending on the size of your paper souffle cups.

Jello, 3 oz box (grape, lemon and lime for Mardi Gras colors, of course!)
Water
1 cup vodka
1/4 cup Everclear grain alcohol (for the brave of heart)
5 or 6 ice cubes
Paper souffle cups in 1 ounce size

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Where Y'Eat
1:57 pm
Sat February 26, 2011

Teatime for Hoffman

Louisiana Eats!
4:43 pm
Wed February 23, 2011

Stories of Struggles & Success

Dr. Jessica Harris' new book, High on the Hog

Breakfast Rice and Eggs

1 Cup of Rice
2 Cups of Water or Stock
1/2 teaspoon salt (if desired)
1 tablespoon butter (if desired)
1 Egg for each cup of rice

Prepare rice:
1. Bring the water to a boil.
2. Add the rice, 1/2 teaspoon of salt and 1 tablespoon of butter, stir once.
3. Cover the pot and return the water to a boil.
4. Immediately turn the stove down to simmer and cook about 15-20 minutes.

Rice is usually done when the water is completely absorbed.

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