Poppy Tooker

Louisiana Eats!
7:18 pm
Wed November 2, 2011

A Chef Who Nose

Author Molly Birnbaum

Salade de Xuxu

Serves 4

2 raw merlitons (choyotes)
3 oranges
1 bunch of green onion, sliced
1 tablespoon extra virgin olive oil
Juice of 2 limes
Salt and pepper to taste
Fresh coriander, parsley or mint, finely chopped

Read more
Louisiana Eats!
3:26 pm
Wed October 26, 2011

Harvest Edition

Chef John Besh's new book.

Creole Mustard Cream Sauce

Yields approximately 1 cup

1/2 cup Creole mustard
1 cup heavy cream

Add 1 cup heavy cream to a 1 1/2 quarts sauce pot. Bring to a boil over a high heat, whisking constantly until the cream is reduced by half. Reduce the heat and whisk in the Creole mustard. Creole Mustard Cream Sauce is equally as good served as a dipping sauce for boudin as it is on andouille sausage.

We'd love to hear from you! Email us or enter our Culinary Contest!

Read more
Louisiana Eats!
6:44 pm
Wed October 12, 2011

Boudin & Beer

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

Read more
Louisiana Eats!
6:32 pm
Wed October 5, 2011

The Gorilla Man and The Empress of Steak & NOLA Goes Pink

Author Randy Fertel

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.

Read more
Louisiana Eats!
12:41 pm
Wed September 28, 2011

Edition, Prohibition

Filmmaker Ken Burns

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.

Read more
Louisiana Eats!
5:49 pm
Wed August 31, 2011

How I Spent My Summer Vacation

Domenica Restaurant's Chef Alon Shaya.

Roasted Okra

2 pounds okra (preferably small pods - if using larger, cut into 1 inch lengths)
2 tablespoons olive oil
2 tablespoons balsamic vinegar or water
Salt

Read more
Louisiana Eats!
7:05 pm
Wed May 25, 2011

A World Without Fish & Georges' Olive Oil

Kurlansky's latest book aimed at children.

How To Dry Shrimp

1/2 lb. small sized unpeeled shrimp, head on
1/2 teaspoon salt

Pat shrimp dry and toss with salt. Arrange the shrimp in a single
layer on a paper plate. Cover with a sheet of paper towel and
microwave on high for 3 minutes intervals until shrimp are dried.

Eat as a snack or grind into a powder to use as an intense shrimp
flavoring agent.

We'd love to hear from you! Email us!

Read more
Louisiana Eats!
5:11 pm
Wed May 11, 2011

Shadows on the Gulf & Holmes in the Quarter

BUSTER HOLMES' WORLD FAMOUS RED BEANS & RICE

1 pound red beans
1 pound smoked ham hock
1 onion, chopped
1/2 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1/2 stick margarine

Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.

Read more
Louisiana Eats!
6:53 pm
Wed April 27, 2011

Anthony Bourdain & Jazzfest

Courtbouillon

Fish Fillet
1 lb. can of tomatoes
1 Onion, chopped
1 Bellpepper, chopped
3 Celery stalks, chopped
1/2 cup bacon grease or oil
1/2 cup flour
2 Garlic cloves
2 1/2 cups fish stock or water
2 Tsp. Thyme
2 Bay Leaves
1 Tsp. Pepper Sauce
Salt to taste

Read more
Louisiana Eats!
5:58 pm
Wed February 9, 2011

Love At First Bite

Cupid thoroughly enjoying himself.

Chocolate Truffles (Yields 30)

1/3 cup heavy cream
6 Tablespoons unsalted butter
2 cups bittersweet chocolate chips

1/3 cup cocoa powder (or combination of other powdered ingredients) for dusting

Read more

Pages