Where Y'Eat
1:48 pm
Sat February 5, 2011

Here's to the WWOF'ers

Where Y'Eat
4:28 pm
Thu February 3, 2011

A Heads-Up on Hog Headcheese

Louisiana-style hog headcheese, an old tradition of thrift that's seeing new interest in gourmet circles.
Ian McNulty

New Orleans, La. –
New Orleans butcher Benjamin Terranova likes his hog headcheese in the morning. He's developed a habit of laying a thin, wobbly, nearly translucent slice of the meaty loaf over his breakfast grits. He advocates the practice to customers at his family-run Terranova's Supermarket in Faubourg St. John, where he and his son Anthony make their headcheese according to an old family recipe that dates to the 1940s.

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Louisiana Eats!
4:52 pm
Wed February 2, 2011

The Far East in The Dirty South

Five Happiness Restaurant on S. Carrollton Ave. commemorates Chinese New Year with dragon dances.

Chinese Chicken Salad (Serves 6-8)

1 whole chicken or 6 chicken breasts

1 bunch thinly sliced green onions

1 large cucumber

1 cup sesame tahini paste (or peanut butter)

1/4 cup dark sesame oil (for dressing)

2 additional tablespoons dark sesame oil (to mix with cooked noodles)

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 tablespoon Sriracha pepper sauce

2 tablespoons sugar

1 lb Chinese egg noodles or linguini

1/2 head shredded iceberg lettuce

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Where Y'Eat
1:44 pm
Sat January 29, 2011

Romanesco: veggies for math junkies

Where Y'Eat
6:55 pm
Thu January 27, 2011

Food Trucks Roll Into Town

The Taceaux Loceaux truck serves multi-ethnic tacos outside a circuit of bars and other locations in New Orleans.
Ian McNulty

New Orleans, La. –
If the mention of food trucks makes you think of carnival-time street food or the regrettable term "roach coach," well, it might be time to take another taste.

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Louisiana Eats!
6:04 pm
Wed January 26, 2011

A Tale of Two Companies

Mulligatawny Soup (Serves 6 - 8)

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 tablespoon curry powder
4 cups chicken broth
1 Granny Smith apple cored and chopped, with the peel on
1/2 cup, cooked white rice
1 cup cooked, diced chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/2 cup heavy cream

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Where Y'Eat
12:22 am
Thu January 20, 2011

Louisiana's Sweet Spot for Sugar

Southern Food & Beverage Museum

New Orleans, La. –

Stirred into coffee or baked into desserts, sugar is often a sweet finish for the palate. In Louisiana, however, sugar is more of a foundation than a finale. It's a staple of the kitchen but it's also been a driving force in Louisiana's history, the state's economy and even the character of vast areas of the Louisiana countryside.

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Louisiana Eats!
2:20 pm
Wed January 19, 2011

The King and Dat Dog

Dale Degroff, The King of Cocktails

Sauce a Moutarde Japonais

Sauces 4 to 6 hotdogs

4 tablespoons butter
1 1/2 tablespoons flour
1/2 cup smoked sausage, finely diced
1 tomato, diced
1 bell pepper, diced
2 green onions, finely chopped
1 stalk celery, diced
1 tablespoon prepared wasabi mustard
1 cup chicken stock
1/4 cup fresh parsley, chopped
Cajun seasoned salt to taste

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Where Y'Eat
2:32 pm
Thu January 13, 2011

Learning Through Lunch at Liberty's Kitchen

The daily lunch menu at New Orleans College Prep now features fresh meals prepared in-house by Liberty's Kitchen.
Ian McNulty

New Orleans, La. –

It's become increasingly common for menus to tout a restaurant's array of house-made or homemade ingredients these days. Such terms crop up a lot at Liberty's Kitchen too, though here they promise more than just a flavorful meal.

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Louisiana Eats!
1:43 pm
Wed January 12, 2011

Meat: Nationally, Locally

Chef & author Betty Fussell

Cooking Grass-fed Beef

Grass fed beef requires about 30 percent less cooking time and retains its moisture if cooked at slightly lower temperatures.

First, briefly sear your steak over a high heat on the grill or in a cast iron pan. Then, reduce the heat to medium high. Use a meat thermometer for best results.

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