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| New Orleans Food
Posted: 1/29/2009 11:09:53 AM | Texas Baby - Smiling Salmon you - hit the nail on the head about the copy rights...of the king cake recipe site and I know of several people that tried this particular cake n love it.
They added a comment
I made this King cake a couple of weeks ago, with the sour cream dough from this site and the canned apple pie filling/cream cheese/cinnamon sugar filling suggested by eaglepep. I added one finely chopped "pink lady" apple, sauteed in butter until translucent, to the filling just to give it more apple. OUTSTANDING! May be the best I've ever had. Just be careful to seal the seam very well - one of mine "blew out". Still tasted good, but not as pretty.
than stated:
I didn't "seal the seam" very well but it was still good. What is a pink lady apple? Also --I could find green and yellow sugar but had to make my own purple. It was purple when I sprinkled it on but the next day it had turned blue. How would you get just colored sugar to stick to the King Cake? My girls only like the sugar on theirs not frosting.
Answer
they are a very delicious, tart yet sweet smallish apple. look for them, they are great. | |
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| New Orleans Food
Posted: 2/1/2009 7:05:12 AM | So, the topic's "New Orleans Food." I want to drop a line for a site I found: www.meetup.com
Specifically, there's a 'brunch' group that, if you're actually in or near New Orleans, you can actually attend:
http://brunchclub.meetup.com/186/
Check out the home page for events in YOUR area. There might even be enough people in your area to start a New Orleans Food group!
Bottom line... LOTS of 'meetup' possibilities. | |
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| New Orleans Food
Posted: 2/2/2009 8:33:23 PM | Hey mandeville,,
I looked in on the link for nola and found the shrimp creole! Made it tonight. It was fantastic!! I have to mix together the creole spice mix (used a commercial mix for this one) And the fried okra is the next thing I'm going to try. 
Great recipes! Thanx
kc | |
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| New Orleans Food
Posted: 2/3/2009 9:50:43 PM | This thread is just taunting me! LOL
mandeville, TB, Dove, towernam, minnow......we need a night on the town in NOLA.
To me though, the one dish that speaks down home NOLA more than any other is a rich thick bowl of dark roux seafood gumbo with file`. I guess it was my first NOLA food as a child and will probably always represent NOLA for me. After that would definitely be fried softshell blue crabs with dirty rice, then turtle soup and frog legs. After those, it is up for grabs between all of the rest. Oh, I forgot breakfast...beignets and cafe au lait where you look one direction and see an early morning funeral procession and another direction and see someone fishing,then another directiin and see produce being wheeled into an alley, or back door.
Nothing like NOLA | |
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| New Orleans Food
Posted: 2/4/2009 8:10:17 AM |
Posted By: BlueEyedMinnow2 - the fried okra is the next thing I'm going to try.
Tip on okra ... using a *sharp* knife to slice it cuts down on the "slime" factor .
A duller blade "crushes" it a little and makes more .
My favorite is homemade "non-battered" style , since it gets almost crispy . Sliced/dusted in Masa/cornmeal/salt/pepper
(without the wash ) and peanut-oil fried , I could eat a quart of it . Like thick "mini-chips" almost .
Since you'll have a batch , try it both ways .  | |
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| New Orleans Food
Posted: 2/4/2009 11:54:10 AM | Come on down anytime Smiling :) mardi gras is only a couple of weeks away!
I haven't had a softshell crab in awhile. Ever had one in a po-boy? | |
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| New Orleans Food
Posted: 2/4/2009 12:01:42 PM | This is more cajun than Nawlins, but here is one from Prejean's. A killer of a cajun restaurant in Lafayette.
Prejean's pheasant, quail and andouille gumbo
Posted by The Times-Picayune
This should tide you over until next year at Jazzfest, or until you get to Prejean's in Lafayette. The recipe says to serve the gumbo over cooked rice with potato salad on the side.
Makes 5 quarts
¼ cup corn oil
½ pound andouille sausage, sliced in ¤¼-inch-thick circles
¼ pound Cajun smoked sausage, sliced into ¤¼-inch-thick circles
3/4 cup coarsely diced onion
½ cup coarsely diced bell pepper
¼ cup finely diced celery
3 boneless quails
2 boneless pheasant breasts
2 tablespoons paprika
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon cayenne pepper
1 bay leaf
2½ quarts concentrated chicken stock
½ cup plus 1 tablespoon dark roux
2 teaspoons Kitchen Bouquet
3 dashes Tabasco
3 tablespoons sliced green onion tops
Heat corn oil to hot and maintain heat in an eight-quart cast-iron or other heavy pot over medium-low heat.
Meanwhile, in a nonstick skillet, brown andouille sausage, then add to oil in the cast-iron pot. Repeat process with Cajun sausage, onion, bell pepper and celery, quail and pheasant, sauteing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.
Add the paprika, black pepper, white pepper, cayenne and bay leaf to the pot and stir. Mix in stock. Stir in roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.
Add Kitchen Bouquet, Tabasco and green onions and stir well. Simmer 5 minutes longer. Serve hot. | |
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| New Orleans Food
Posted: 2/4/2009 12:44:05 PM | Mandeville,
That is one awesone recipe.
THANKS!!! | |
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| New Orleans Food
Posted: 2/10/2009 5:42:17 AM | "Now I just need to find a place in San Diego that sells Mud Bug tails."
Hey, man... that's why God created GOOGLE!!!
http://www.sandiegofestival.com/
619-234-8612
Crayfish in San Diego:
http://www.yelp.com/search?find_desc=crawfish&find_loc=San+Diego%2C+CA
(There's even a map!)
Here's that GOOGLE search:
http://www.google.com/search?hl=en&q=%22san+diego%22+crayfish&btnG=Google+Search&aq=f&oq=
NOW, cher... "Laissez les bons temps rouler!" ("Let the good times roll!")
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