The rise of the craft cocktail is sometimes lauded as a return to artisanal practices, as bartenders working this niche embrace the small batch ingredients and hands-on techniques that were the rule before modern brands and premade mixes. But just how far back does this return stretch?
3/4 cup olive oil 1/2 cup red wine vinegar 3 tablespoons Creole mustard 2 tablespoons chopped chives or green onions 2 tablespoons chopped fresh parsley 2 pounds large shrimp, cooked in seasoned water then peeled and deveined 2 cups of fresh corn kernels Salt and freshly ground black pepper, to taste
Every winter, as the banana trees in our backyards turn the color of grocery bags and as we start seeing our own breath in our oh-so-well-ventilated shotgun homes, it's easy to doubt that old saw about New Orleans being the northernmost port of the Caribbean. But that was then, and this is summer.
New Orleans, La. – Dinner guests at Stacey Greco's home in Hahnville were forever saying that her remoulade sauce was so good she should bottle it. Don Militello heard much the same thing from fellow tailgaters around Tiger Stadium before LSU football games whenever he broke out an olive salad made from an old family recipe called "olive mix." And the same advice greeted Gentilly resident Monique Hodges once she started bringing her cupcakes around to family parties.
8 SLICES OF FRENCH BREAD, SLICED 1 1/2 INCH THICK 1 1/2 CUPS OF MILK 6 EGGS 1 TABLESPOON HOT SAUCE (OR TO TASTE) 8 OZ. HERBED SOFT CHEESE (GOAT, FARMER'S OR SEASONED CREAM CHEESE COMBINED WITH FRESH HERBS OF CHOICE) 4 TBS BUTTER
Cut a pocket, from the side, into the center of each piece of French bread. Divide the cheese into 1/8ths and insert one piece into each slice of bread.