Beignets (pronounced "ben-YAYS") are a traditional New Orleans deep-fried yeast pastry. In the heart of the French Quarter at the Café du Monde, every good day starts and often ends with a plate of these airy golden treats and a cup of chicory-infused café au lait. Rising times are not included in the prep and cooking times.
Bread Pudding is a famous dessert in the French Quarter of New Orleans. This version is from dickiebrennanssteakhouse.com.
I haven't made this before and it sure sounds like a lot of bread to fit into that size pan - but they're famous for it and I'm not - so hopefully this works well. :D
This fizz is named after Henry C. Ramos who served it in his New Orleans bar, the Imperial Cabinet Saloon. Each drink must be shaken for as long as five minutes so Ramos hired young boys who did nothing but shake the fizzes for his clients. It is said that the staff of shakers reached its peak of 35 boys during the 1915 Mardi Gras celebration. Today all you need is your blender.
From The Commander's Palace New Orleans Cookbook. I found the intro to this recipe interesting.
The French contribution to New Orleans' distinctive food culture is reflected in a lush egg dish, first served in Antoine's restaurant in 1908 at a dinner honoring visiting French playwright Victorien Sardou. This and other elaborate egg creations became the linchpins of the festive, multicourse New Orleans breakfast that is still served at Brennan's and other restaurants.
From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn).
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