16 August 2011

New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini





The Bombay Club in New Orleans in the French Quarter
From Denny:  The Bombay Club in New Orleans is a hot spot in the French Quarter, near Bourbon Street, well known and revered by the locals as well as tourists.  It features Nouveau Creole cuisine, receiving many accolades in the food world.

Be sure to check out the incredible martini menu too!  It's a bit decadent with that air of secret romance that carries you worlds away from stress.  Musical entertainment is offered so be sure to check their events schedule on the website before you decide to visit.

10 August 2011

Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce

From Denny: New Orleans food is known for its great tasting creative comfort food. It's also loaded with calories, usually from the sauces. This delectable appetizer qualifies for the High Calorie Club. But that's the beauty of Louisiana food as you can often choose to serve it in smaller portions to help reduce the calorie load while still enjoying great flavor!

Chef Poppy Tooker did just that. She sauced the andouille slices in heavy cream flavored with Creole mustard. If you can't find andouille sausage or Creole mustard in your area just substitute with your favorite sausage and a great deli mustard of full flavor.

08 August 2011

Chef Recipe: Crab Calas with Remoulade Sauce


From Denny:  Chef Poppy Tooker is a New Orleans icon, much loved and respected as she is interesting.  She is like a walking trivia foodie encyclopedia and she sure does relish telling the tall tales of Louisiana food and history.

Check out some of her latest trivia offerings and appearances to tantalize your mind as much as your tastebuds:

* Louisiana's Crystal Hot Sauce was used in WWI Army field rations. I'm a bigger fan of Louisiana Hot Sauce.  It's milder than Tabasco and less vinegar.  Goes great on eggs in the morning.

* Camellia red beans are the finest grade of red beans.  Camellia buys up all the Hayward (finest top grade) beans, leaving grades A and B for the rest of the country.  Hayward grade beans are named for the family that founded Camellia in New Orleans back in 1923.  They still own it today.

Can we ever imagine the Monday wash day without Camellia red beans?  Life might never have been the same in New Orleans.  Even Louis Armstrong might not have been known for his endearing signature statement, "Red beans and ricely yours."

* Her radio show is "Louisiana Eats"
* Hosted Animal Planet's Jeff Corwin
* Hosted Alice Waters of Chez Panisse fame
* Celebrates the food of many religions like the feast day of Purim, a Jewish festival to Saint Joseph's Day and Saint Patrick's Day for the Catholics.
* Got UNESCO to recognize New Orleans as an International City of Gastronomy


Poppy Tooker is energetic, upbeat, enthusiastic and forever entertaining as she teaches you a new dish to cook.  Sure works for me! :)  Check out her latest offering.




Crab Calas with Remoulade Sauce

From: New Orleans Chef Poppy Tooker

Yields 18 calas

Ingredients:

2 cups cooked rice
6 tbsp. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 lb. claw crabmeat
3 green onions, thinly sliced
1 tbsp. hot sauce
2 eggs
Oil for frying

Directions: Mix the rice and dry ingredients together thoroughly. Add the crabmeat and green onions. Add the eggs and hot sauce. Mix thoroughly into a tight batter. Drop by tablespoonfuls into hot oil (360 degrees) and fry until brown. Drain on paper towel. Serve hot with remoulade sauce for dipping.

Dennys Food and Recipes: Easy Dessert: Blueberry Yum Yum Cake


Dennys Food and Recipes: Easy Dessert: Blueberry Yum Yum Cake: "From Denny: What could better describe a trip to Heaven than fresh blueberries, sugar, real butter and a creamy whipped filling for this delectable cake? A simple recipe that is as easy to make as it is to eat!

We love pecans at our house so you might enjoy sprinkling a few more chopped pecans on top of the blueberries for more crunch. There is nothing like the flavor of a toasted pecan.

After you put this cake together it goes into the fridge for chilling time, about an hour. Make it before you start dinner and it should be properly cool by the time everyone finishes dinner. Try not to cheat and choose the dessert as the first course!"
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