Food

Creole Carbonnades

Serves 6 - 8

2 lbs beef stew meat
1/2 cup flour
1/2 cup oil
2 thinly sliced onions
2 tablespoons demi glace (or the commercial products Marmite or Bovril)
2 bottles of dark beer
8 - 10 rounds of stale French bread
1/2 cup Creole mustard
Salt and pepper to taste
4 Idaho potatoes, cut into 1/2 inch cubes and parboiled until tender

By Ian McNulty

New Orleans, La. –
For many generations, Oktoberfest has been a rite of autumn in New Orleans, with the taste of Bavarian cooking and the happy sounds of an ompah band playing the chicken dance song all but signaling the changing seasons.

Crystal Honey Sauce

1/2 cup Crystal hot sauce
1/4 cup honey

This recipe originates with Chef Darin Nesbit of the Bourbon House. Chef Darin tosses fried alligator in the sauce and serves it with blue cheese dressing for dipping, a la buffalo wings.

Bring the 1/2 cup Crystal hot sauce to a boil in a saucepan and boil until it has reduced in volume by half. Add the honey to the hot sauce, return to a boil then reduce to a simmer and cook together for 10 minutes.

By Ian McNulty

Satsuma-cello

6 to 8 small to medium satsumas, well-washed, free of any exterior green
1  bottle grain alcohol (750 mL)
3 cups sugar
2 cups water

Use a Microplane or other zester to remove the rind from the satsumas. As you scrape the rind from the fruit, push into the open bottle of grain alcohol until it is filled to the top.