1 1/2 pounds beef brisket, cubed 1 cup canola oil 1 cup flour 2 onions, chopped 1 - 28 oz. can crushed tomatoes 1 pound ham, finely chopped 2 quarts water 3 bay leaves 6 whole cloves 1 teaspoon thyme Salt and pepper to taste 1 cup sherry 3 hard boiled eggs, sliced 1 lemon, thinly sliced
New Orleans, La. – Ask local advocates for Gulf seafood what's the biggest issue they're facing right now, in light of the BP oil disaster, and they'll say "public perception." But fishermen and their supporters in Louisiana have been fighting a perception battle long before the Deepwater Horizon rig explosion. This other fight seems destined to last much longer, but in an unexpected way the current crisis in the Gulf may actually provide some new leverage on it.
New Orleans, La. – I heard plenty about places like LeRuth's, Chez Helene, Kolb's and Buster Holmes when I first began exploring New Orleans restaurants as a newly arrived transplant. Never mind that they all had closed years before I moved here in 1999.
New Orleans, LA – In much the same way that their red flavor burns your lips, their wet grease stains your fingers and their bomb-drop weight rests on your belly, the memories of New Orleans hot tamales have a way of sticking around too.