Food

Louisiana Eats!
7:05 pm
Wed November 17, 2010

Urban Chickens & Restaurants of the Past

Cheese Pumpkin Jam (Yields approximately 3 cups)

1 small cheese pumpkin (or other dense variety)
6 cups sugar
8 cups water

Peel the pumpkin, scoop out the seeds and the stringy membrane that holds them in. Cut into 1 inch sized cubes. In a large, heavy pot add 1 cups of sugar and 2 cups of water for each 4 cups of pumpkin. When the sugar is dissolved, add the pumpkin, bring to a boil and then reduce to a low simmer. Cook uncovered until the liquid has dissolved and the pumpkin is reduced to jam.

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Where Y'Eat
12:50 pm
Sat November 13, 2010

Dried Okra

New Orleans, LA –

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Where Y'Eat
12:51 pm
Sat November 6, 2010

Star Fruit

New Orleans, LA –

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Where Y'Eat
3:42 pm
Thu November 4, 2010

Of Omelets and Oysters in Abbeville

The Cajun country town of Abbeville has long been synonymous with oysters for many foodies, though this weekend the favorite food is a gigantic omelet.
Ian McNulty

Abbeville, La. – I've racked up a lot of miles in search of iconic Louisiana food, and while I don't regret a bite of it, in the future when I need a concentrated dose of our distinctive local flavor I might just drive straight to Abbeville, a place I've come to love as one of the great eating towns of Acadiana.

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Louisiana Eats!
9:45 pm
Wed November 3, 2010

A Feast of a Show

Seafood Stuffed Mirlitons (Serves 8)

4 mirliton or choyote squash
1 stick of butter
1 onion, finely chopped
1 Pound of peeled shrimp, chopped
1 Pound of claw crabmeat
2 tablespoons diced ham
1 cup seasoned bread crumbs
1 bunch thinly sliced green onions
Salt and pepper to taste
Additional bread crumbs and butter for topping

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Where Y'Eat
12:52 pm
Sat October 30, 2010

Mariners Match offers solidarity and celery

New Orleans, LA –

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Where Y'Eat
3:43 pm
Thu October 28, 2010

Festival Fuel Outside Voodoo

Visiting the cluster of restaurants just outside the grounds of this weekend's Voodoo music festival can feel like its own outdoor party.
Cafe Degas

New Orleans, La. –
Each autumn around this time, the Voodoo Music Experience provides yet another example of how hard it is to keep our great New Orleans parties hemmed in. Naturally, food is a big part of the reason why.

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Louisiana Eats!
12:49 am
Wed October 27, 2010

Halloween Edition

CALAS (Yields 1 dozen calas)

MIX TOGETHER
2 CUPS COOKED RICE
6 T FLOUR
3 HEAPING T SUGAR
2 TSP. BAKING POWDER
1/4 TSP. SALT
1/4 TSP. VANILLA
NUTMEG
THEN ADD
2 EGGS
TOPPING
POWDERED SUGAR

Mix the rice and dry ingredients together thoroughly. Add the eggs and when thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown. Drain on paper. Sprinkle with powdered sugar. Serve hot.

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Where Y'Eat
12:52 pm
Sat October 23, 2010

Where's the citrus?

New Orleans, LA –

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Where Y'Eat
2:19 am
Thu October 21, 2010

The Po-Boys of Champions

Grilled shrimp and grits with a Creole tomato sauce from Red Fish Grill starts off a game day outside the Louisiana Superdome.
Ian McNulty

New Orleans, La. –
The New Orleans Saints proved our city had the NFL's best team last year. This season, another team of New Orleanians is proving we have the league's best food too.

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