In the Spring of 2001, I was assigned a video project in my University of New Orleans Food and Culture Anthropology class. The result is this video of my grandmother, Anna Belle Sandras, cooking her Gumbo as she narrates instructions in Cajun French. Again, special thanks to Jerry & Charlotte Cannon and Angela Driscoll.
Friday, September 24, 2010
Sunday, September 12, 2010
Chef John Folse's Barbecued Shrimp Tangipahoa with Bread Pudding
BBQ SHRIMP
Angela and I united to concoct a delicious meal last weekend - BBQ Shrimp and Bread Pudding! The BBQ shrimp came from Folse's Encyclopedia of Cajun & Creole Cuisine while the bread pudding was found in Best of the Best Louisiana Cookbook - La Bonne Louisiane. Folse's book explains:
ingredients
jumbo shrimp
herbed-butter sauce
soaking jumbo shrimp
Barbecued Shrimp Tangipahoa
BREAD PUDDING
This yummy bread pudding only lasted a few days in our kitchen.
before
after
Angela and I united to concoct a delicious meal last weekend - BBQ Shrimp and Bread Pudding! The BBQ shrimp came from Folse's Encyclopedia of Cajun & Creole Cuisine while the bread pudding was found in Best of the Best Louisiana Cookbook - La Bonne Louisiane. Folse's book explains:
"Barbecued shrimp first made its debut at Pascal Manale Restaurant on Napoleon Avenue in New Orleans. The original owner of this restaurant served this wonderful garlic and herb shrimp to his friends who would visit the restaurant each week to participate in a poker game."
ingredients
jumbo shrimp
herbed-butter sauce
soaking jumbo shrimp
Barbecued Shrimp Tangipahoa
BREAD PUDDING
This yummy bread pudding only lasted a few days in our kitchen.
before
after
Tuesday, September 7, 2010
Houston Cross-Cultural Eating Spree
Angela and I visited friends in Houston on the weekend of September 5th, 2010. In our time there, we sampled three very different Houston's eateries.
Before touring the Museum of Fine Arts, we stopped in at the Black Labrador for fish and chips followed by a swill of 12-year-old Zhoghland, Dalmore Single Malt Scotch. Excellent!
Fish and Chips
12-year-old Zhoghland, Dalmore Single Malt Scotch
On our way out of the city, we stopped for breakfast tacos at, Taqueria Los Comales Taco Truck. The gentleman behind the sliding glass door of the truck happily explained how he came from Vera Cruz, where you can find a different style taco in each neighborhood - probably much like our po-boy situation in New Orleans.
Taqueria Los Comales Taco Truck
Breakfast Tacos
Also on our way out, we sampled the Eastern European side of Houston (who knew?) at the Kolache Factory. Kolache are pastries stuffed with sweet or savory fillings. We sampled Jalapeno, Potato and Egg, Ham, and several others whose names now escape me. We also sampled two sweet Kolache.
Kolache
Kolache Cross-Section
Sweet Kolache
Before touring the Museum of Fine Arts, we stopped in at the Black Labrador for fish and chips followed by a swill of 12-year-old Zhoghland, Dalmore Single Malt Scotch. Excellent!
Fish and Chips
On our way out of the city, we stopped for breakfast tacos at, Taqueria Los Comales Taco Truck. The gentleman behind the sliding glass door of the truck happily explained how he came from Vera Cruz, where you can find a different style taco in each neighborhood - probably much like our po-boy situation in New Orleans.
Taqueria Los Comales Taco Truck
Breakfast TacosAlso on our way out, we sampled the Eastern European side of Houston (who knew?) at the Kolache Factory. Kolache are pastries stuffed with sweet or savory fillings. We sampled Jalapeno, Potato and Egg, Ham, and several others whose names now escape me. We also sampled two sweet Kolache.
Kolache
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