Jammin’ and enjoyin’ – A New Orleans Trip
Posted in Family Fun, Food, Historic, Restaurant, Travel | By Shelley Gillespie | Tags: Food, Jazz, Music, New Orleans, Recipe, Romantic Travel, US Domestic Travel
Traveling to New Orleans is a treat. The sights, the food and the people make the “Big Easy” an irresistible destination for families and adults. Mardi Gras, well known for its festivities, is not the only time it is fun to be in New Orleans.
French Quarter street scene, early in the day
Although, I’ve been to New Orleans twice, I haven’t seen everything yet. But, even though I’ve been there, any visit is not complete until you visit the French Quarter, which is the quintessential place where everything comes together. There is music, excess, great food and amazing architecture.
Saint Louis Cathedral, overlooking Jackson Square, French Quarter
Food fun in New Orleans
New Orleans food has a special spiciness and flair to their cooking and their friendliness. Their foods have names you won’t find elsewhere, too. Muffalettas, po’boys and beignets are all great to try and have followings. Muffalettas are huge round sandwiches with an abundance of bread, meats and an olive mix. The bread is crusty outside and fluffy inside, which soaks in the flavors.
Po’boys are crusty, submarine-like sandwiches with hot, fried meats or fish inside. We trotted all the way to a restaurant named Uglesich’s to experience a prime po’boy. It was a ride, a walk and a wait, but well worth it!
The beignet is a humongous doughnut-like confection that is showered with confectioner’s sugar – abundantly. A sugar high from eating a beignet is not uncommon. I watched my husband eat a beignet. Every morsel and sugar crumb disappeared, a good sign that it was fabulous.
Upscale restaurants abound and I had memorable experiences at Brennan’s (reviewed on May 6, 2009). The Court of Two Sisters also provided a terrific culinary choice, with a jazz brunch. But, every meal in New Orleans was an occasion.
Music in N’Awlins
Walking the French Quarter, there’s a good chance you will hear music pouring out of a club or wafting out from a restaurant.
New Orleans is synonymous with jazz and you will hear the catchy, upbeat, wails of the bands as you travel the French Quarter.
On St. Peter Street in the French Quarter, The Preservation Hall Jazz Band performs nightly. Even though they charge an admission to come in and listen, you can hear the music as you walk by. They’re an institution and a terrific group.
RECIPES
While I was attending a convention, I stayed an extra day and had the good fortune to attend the Cookin’ Cajun Cooking School. They are only selling their products now and not operating their school, but at the time they shared two very typical N’Awlins recipes, Bananas Foster and Shrimp Etoufee. You’ll find them following –
(Save your calories, because these are not for people on diets – New Orleans natives love their butter!) Recipes courtesy of Cookin’ Cajun Cooking School.
Bananas Foster
½ stick butter
¾ cup dark brown sugar, packed
1 tsp. vanilla extract
½ cup banana liqueur
3 bananas, quartered
½ cup rum
½ tsp cinnamon or Cindy’ Voodoo Dust, optional
6 servings vanilla ice cream
Directions:
Melt butter in a skillet or sauté pan.
Blend in brown sugar, stirring until it forms a thick paste.
Add vanilla and banana liqueur – stir well and cook for three minutes.
Add bananas and cook over medium heat, basting the bananas with the butter and sugar mixture.
Heat the rum in a very small saucepan or metal cup.
Ignite the rum and pour over the bananas. For added drama, sprinkle cinnamon or Voodoo Dust into flame.
Stir well and serve over ice cream. Makes 6 servings.
Shrimp Etoufee
1 stick butter
½ cup flour
2 cups onions, finely chopped
1 cup celery, finely chopped
1 cup each red and green bell peppers, finely chopped or dried
2 cloves garlic, minced
3 ounces tomato paste
1 quart fish stock
1 teaspoon liquid Crab and Shrimp Boil (similar to the Old Bay brand)
3 cups shrimp, peeled and deveined
lemon zest, optional
1 bunch green onions, chopped
½ bunch parsley, finely chopped
1 Tablespoon spicy seasoning – (white and red peppers with herbs like basil and thyme)
4 cups cooked rice – popcorn or basmati rice preferred
Directions:
Melt butter over medium heat in a Dutch oven.
When butter begins to foam, add flour, stirring constantly.
Cook for about 10 minutes to form a light brown peanut-colored roux.
Add vegetables and cook, stirring frequently, for 5 minutes.
Add tomato paste and cook for 5 minutes.
Then add stock and crab boil.
Add shrimp, lemon zest (if using), and simmer, covered for 10 minnutes.
Add the green onions, parsley and spice Blend (Cookin’ Cajun has their own brand of this).
Simmer 10 minutes more, remove from heat and allow to rest for 20 minutes.
Reheat, if necessary and serve over rice.
Serves 8. (Be careful about holding shrimp at room temperature so it does not spoil.
Tomorrow – Tune in for a visit to Santa Fe…
Tags: Food, Jazz, Music, New Orleans, Recipe, Romantic Travel, US Domestic Travel