how r roux?

i know. yet another gumbo. this time no seafood. i have come to the conclusion that i don’t like to mix meat with seafood in a gumbo. & the meat version is much less expensive to make. i was lucky to have the colonel pull apart the broaster for me-he is good at that-plus stir [...]

butchers are a dying art

for some reason this weekend has become a cajiun weekend. red beans n’ rice sautee bacon (i had danish canadian bacon) shallots, onions, garlic, poblano & spices. puree 2 large heirloom tomatoes & add. put a cup of red beans that have soaked overnite & 4 cups water. pressure cook an hour. sit an hour. [...]

mumbo gumbo jumbo

i used 2 recipes in preparing today’s lengthy gumbo. one is from a famous new orleans restaurant that got destroyed by katrina called uglesiches & bon appetit. using shrimp & andouille sausage. according to the new orleans recipe the roux needs about an hour to brown deeply. i’m using cubanello peppers instead of boring green [...]

can you say saffron?

i bought a head of cauliflower & can’t wait to get home & make it. the recipe is SIMPLE. i got it out of my favorite restaurant in new orleans, uglesiches from their lovely small hardcover book, “cooking with the uglesiches.” sadly the restaurant disappeared with katrina, but their recipes & food live on. here’s [...]