New Orleans celebrity chef Susan Spicer will reign as Grand Marshal for the Mystic Krewe of Nyx when the all-female krewe rolls at 7 p.m. Wednesday, Feb. 26, on the city's traditional Uptown parade route.
In this week's episode of Louisiana Eats!, Poppy speaks with several foodies from around the state. First, Chef Susan Spicer talks about her involvement with HBO's Treme. Then we'll hear from Chef Cory Bahr about his latest restaurant in Monroe before hearing about a great restaurant in Lafayette. And finally, restauranteur Chip Apperson tells us about hosting a slew of celebrity chefs in New Orleans for a film shoot.
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.
2 cups sugar 1/4 cup seasoned salt 1/4 cup celery salt 1/4 cup garlic salt 1/4 cup onion salt 1/4 cup paprika 1/4 cup chili seasoning 6 tablespoons ground black pepper 4 tablespoons ground white pepper 4 tablespoons cayenne pepper 2 teaspoons ground cloves 1 teaspoon ground cumin 1 teaspoon marjoram 1 teaspoon nutmeg 1 teaspoon dry mustard 1 teaspoon ground coriander