This is from New Orleans food critic and cookbook author Tom Fizmorris. It is a recipe that was served around the city for many years. It was generally served in a basket and they called it "French popcorn". There are two tricks. First, if you have previously used oil (particularly oil that you have fried chicken in) use it. Second, the curly-leaf parsley is very important because it holds the batter better.
Now that summer is past, I have found this most refreshing welcoming drink for next year (or even now). It is served in a champagne glass when you arrive at the Levy-East Home (a bed and breakfast in Natchitoshes, Louisiana on the Cane River). Don't let the name fool you...it reminds me of a liquified lemon icebox pie. It can even be used as an opening course. It is very refreshing and good.
This recipe is from Spud Mconnell...an actor, radio host, and New Orleans foodie. This is a family recipe that he usually makes for all the holidays (and there are alot of holidays in New Orleans). If you can't find andouille use a good smoked sausage. For my taste, this is very, very good..
I got this recipe from a relative and do not know where they got it or when.
To give it a little more "flair" you can add in a few shakes of Louisiana Hot Sauce. Add salt to suit your taste.
Good, quick, and simple.
"This is a good topping for ice cream, over fresh-baked biscuits, or over not-too-sweet cakes. Serve warm or Cold." Thank you Justin Wilson (Justin Wilson's Homegrown Louisiana Cookin'). Do not let the cooking time scare you off...this is pretty good stuff.
This came from Julie Kay's column in the local newspaper (The Advocate). Julie is the crock pot expert for the food section. The aroma of Praline Chicken with its maple syrup, brown sugar and pecans, simmering in the slow cooker will make everyone in the house hungry for dinner.
This is very simple, but it has big, big flavor for so few ingredients. I like to use wild ducks, but you can adapt it using domesticated ones as well. This recipe comes from a cookbook entitled "Variations & Improvisations" (complied by friends of public radio in Monroe, LA).
Onion lovers unite!!! This is a very good side dish for BBQ. I found this recipe in a magazine over ten years ago, I think while waiting at the Vet's. Vidalias are best, but I just use spanish, red's, or any combination thereof.
With fall coming on strong, here is a great full-bodied dish that can be prepared with any consistency you desire. If too thick, simply add a little more water and simmer. This is from The Frank Davis Seafood Notebook. Easy but good enough for company. (Note: You can use "Healthy Request" soups by Campbell's to lighten this dish up.)
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