..and yes I'm alive. just procrastinating before my exam tomorrow. Updates will come one of these days.
1 day ago
Showing posts with label NoLa. Show all posts
Showing posts with label NoLa. Show all posts
Tuesday, February 15, 2011
My neighborhood.
I'm experimenting with my new MiniDiana+. It's really fun, and gives me an excuse to wander my neighborhood taking pictures in this amazing weather.
..and yes I'm alive. just procrastinating before my exam tomorrow. Updates will come one of these days.
..and yes I'm alive. just procrastinating before my exam tomorrow. Updates will come one of these days.
Wednesday, November 3, 2010
Happy Halloween Loves!
All these days seem to blur together. Especially when we have one exam after another. Thankfully, our last Molecular Biochem exam was on Friday (and I passed the class, y'all! heyohh -- not that I was worried, but it did kick my ass to study for).. and then Halloween was immediately after. So it was just perfect timing for a fun, ridiculous weekend.
So. Pics in a nutshell.
Night One. T1 Block Party. I was Big Bird, obv.
Night Two. Dancing on Frenchman/Bourbon. I was the Water Planeteer.
So. Pics in a nutshell.
Night One. T1 Block Party. I was Big Bird, obv.
Night Two. Dancing on Frenchman/Bourbon. I was the Water Planeteer.
Tuesday, October 19, 2010
Quick and Dirty.
I know it's been wayyy too long since I've posted. Life's been a hectic whirlwind. One exam after another. Early morning lab, after another, after many all-nighters.. after distractions after distraction.. barely time to breathe.
So. Here's the quick and dirty. and some pics of the post-block parties that help us keep our sanity.
My days in numbers:
Typical time I wake up in the morning? 6.
Daily cups of coffee: 8.
Hours of the day I spend at home, not counting sleep? 2.
Meals I eat out? All of them.
Friday night cocktails I have after class? 4.
Classes we're taking? 3. 1 of which is BS touchy feely.
Lui (our VP) and I! Love of my life. We both are lost when it comes to boys... but that's ok.
Concerts I've been to? 3: Shwayze, Juvie, and Magnetic Zeros -- Built to Spill tomorrow night!
New friends I've made? Countless. and our class seems to only be getting bigger.
Coffee shops I've become a local at? 3.
Emails that I desperately want/need to respond to from my fav hometown friends? At least 4. (love y'all).
Times I've been hit by a car on my bike? 1.
Times I've hit something with my car here? 2.
Unopened mail by my entrance? At least 40.
Times I've cooked a real meal that doesn't include eggs and/or cereal (or chef boyardee. or lean pockets)? 2.
Last but not least. Go Saints! I'm a bandwagon fan -- but you reallyyy can't help it down here. It's contagious. Who Dat?!!
So. Here's the quick and dirty. and some pics of the post-block parties that help us keep our sanity.
My days in numbers:
Typical time I wake up in the morning? 6.
Daily cups of coffee: 8.
Hours of the day I spend at home, not counting sleep? 2.
Meals I eat out? All of them.
Friday night cocktails I have after class? 4.
Classes we're taking? 3. 1 of which is BS touchy feely.
IBD one of my favs, and I pre-80s night block party. Just finished our Biochem + Anatomy 2nd block!
HelloitsP -- clearly a soulmate of mine. As Tom Cruise Risky Business.
Times I've been to the gym? 0
Runs with Coops since school started? 6.
Dates I've been on? 1 -- with Lui!
Concerts I've been to? 3: Shwayze, Juvie, and Magnetic Zeros -- Built to Spill tomorrow night!
New friends I've made? Countless. and our class seems to only be getting bigger.
Coffee shops I've become a local at? 3.
Emails that I desperately want/need to respond to from my fav hometown friends? At least 4. (love y'all).
Times I've been hit by a car on my bike? 1.
Times I've hit something with my car here? 2.
Unopened mail by my entrance? At least 40.
Times I've cooked a real meal that doesn't include eggs and/or cereal (or chef boyardee. or lean pockets)? 2.
Boxes of lean pockets I've consumed? Easily 12. in the past 2 months.
And that's me as Jem. Google it if you don't know this (classic?) 80s cartoon.
Last but not least. Go Saints! I'm a bandwagon fan -- but you reallyyy can't help it down here. It's contagious. Who Dat?!!
Thursday, July 15, 2010
Moving to NOLA
Well this past week has been a really busy one. I've moved into my new apartment in NOLA and I'm absolutely in love with my neighborhood, and the city. I've still got lots to do before I officially start school.. but here's how it's all coming together so far!
I hope everyone is having a wonderful week! Once I have time to settle in, I can't wait to read what all of y'all have been up to!
Sent from my BlackBerry® wireless device
Thursday, June 3, 2010
SFP: Visiting NOLA
I fully expect that when I move to place like New Orleans, I'm going to get a lot of visitors.. and I welcome y'all! However. I'm also a student... and with this comes massive amounts of studying. BUT. The good news is, for a lot of this town, you don't need a tour guide.. especially where I'll be living. Just grab a beer, and walk around the city while I'm holed up in the library.
But I def won't be studying the whole time.. Tulane's really got this motto down to a science -- "work hard, play hard"... and even the Med School's chaplain gets down. So here's a basic guide for your visit so you won't be sorry for partying (SFP).
1. Don't double fist. Especially when one fist is a hand grenade.
2. Just say no to any kind of "bombs". Anything that sounds destructive, will be. (I should have trusted my gut on this one.)
3. Be nice to the locals. And everyone showing you a good time. You could be this guy. SFP.
4. In New Orleans.. sometimes the shots are huge. But on second thought.. let's stick with beer. Marathon drinking y'all.. not a sprint.
5. Speaking from experience, a 6am flight out of NOLA is asking for trouble. But even if you think you'll be good and come back at "bar close" (which is never, ps) and sleep for a few hours.. always have your bags packed. Case in point? 3am. We've come back to drop off some friends, bags packed, and I go out with the gays for some more drinking and shenanigans. Flight? 6:30am. Actual time I leave New Orleans? 11am.
6. And finally, get excited, because as soon as you get picked up from the airport.. we're doing this. (in Louisiana you can drive with an open container.. as long as you're not the driver.. don't worry Mom haha). Monsoons upon arrival. (destructive? of course.) You can't leave this city without having an amazing time.. and it literally starts upon arrival.
I'm moving in less than a month! Visitors welcome!
But I def won't be studying the whole time.. Tulane's really got this motto down to a science -- "work hard, play hard"... and even the Med School's chaplain gets down. So here's a basic guide for your visit so you won't be sorry for partying (SFP).
1. Don't double fist. Especially when one fist is a hand grenade.
2. Just say no to any kind of "bombs". Anything that sounds destructive, will be. (I should have trusted my gut on this one.)
3. Be nice to the locals. And everyone showing you a good time. You could be this guy. SFP.
4. In New Orleans.. sometimes the shots are huge. But on second thought.. let's stick with beer. Marathon drinking y'all.. not a sprint.
6. And finally, get excited, because as soon as you get picked up from the airport.. we're doing this. (in Louisiana you can drive with an open container.. as long as you're not the driver.. don't worry Mom haha). Monsoons upon arrival. (destructive? of course.) You can't leave this city without having an amazing time.. and it literally starts upon arrival.
I'm moving in less than a month! Visitors welcome!
Friday, May 28, 2010
New Orleans Cooking Experience: Bourbon Pecan Bread Pudding
Y'all this was really one of the simplest and most delicious things we made in our cooking class. It's the perfect blow-them-away dish at a party with the lowest amount of stress. Check it.
Materials:
1 loaf French bread (day old -- usually for cheap at bakeries)
5 eggs
1 can condensed milk
1 can evaporated milk
1 cup roasted pecans
1/4 teaspoon cinnamon
2 tsp vanilla
pecans to sprinkle on top
Method:
Tear apart the bread into medium-large pieces. Mix everything together and pour into a greased pan. Cook at 350 for 45 min.
Then the finale is adding the bourbon sauce to it.
-1 stick butter
-1 cup brown sugar
-1/4 cup bourbon
Melt it all together over low/med heat and pour over the pudding. Enjoy!
How amazing does that look?!
Materials:
1 loaf French bread (day old -- usually for cheap at bakeries)
5 eggs
1 can condensed milk
1 can evaporated milk
1 cup roasted pecans
1/4 teaspoon cinnamon
2 tsp vanilla
pecans to sprinkle on top
Method:
Tear apart the bread into medium-large pieces. Mix everything together and pour into a greased pan. Cook at 350 for 45 min.
-1 stick butter
-1 cup brown sugar
-1/4 cup bourbon
Melt it all together over low/med heat and pour over the pudding. Enjoy!
Thursday, May 20, 2010
New Orleans Cooking Experience: Boo's Seafood Gumbo
One thing that we made in our Cajun cooking class -- that I didn't think I'd like -- was this amazing gumbo. I've never been much for seafood.. but I guess it's because I've 1. never really tried much 2. when I did it wasn't prepared well (or was too "fishy" for my ignorant palette). Well this was cooked to perfection.
Below, Boo is snapping off the legs from the body of the blue crabs so that when you put them into the stock, the flavor of the crab meat will steep out of it. Well let's get started with the recipe.
Materials:
The Holy Trinity --> 3 large onions (chopped), 6 celery stalks (chopped), and 1 bell pepper
6 garlic "toes" (cloves)
2 bay leaves
2 lbs fresh shrimp (peeled and deveined)
6 gumbo (blue) crabs --> snapped apart
1 lb fresh (and I mean fresh out of the bayou fresh) crab meat
The Trifecta --> Cayenne, Worcester sauce, and salt
The Amen --> a bunch of parsley and green onions, chopped
Lemon juice from 1 lemon
Method:
1. Make your roux.
2. When the roux is a very dark brown, add the garlic and the Holy Trinity. Cook for 30 minutes. Add one quart water (or stock), seasonings, cayenne and Worcester sauce (about 5 bloody Mary's worth). Add the gumbo crabs and simmer for at least 30 minutes.
3. Add the shrimp and cook for 1o minutes.
4. Turn off the fire. Add the crab meat and the Amen. Let stand for 30 minutes.
5. Serve with rice, potato salad, and hot French bread.
Some tips she gave us if we wanted to use this for another kind of gumbo:
-For a seafood gumbo, cook the stock for 1 hour, then add the seafood about 5 minutes before
-For a chicken/sausage gumbo -- cook the meat in the stock for the 1 hour.
-Brown the meat (chicken/sausage/fish) first before adding it to the stock. Catfish works really well in the gumbo.
-The shrimp heads you cut off to use can be frozen and later used to make a seafood stock.
How good does this look?!
Below, Boo is snapping off the legs from the body of the blue crabs so that when you put them into the stock, the flavor of the crab meat will steep out of it. Well let's get started with the recipe.
The Holy Trinity --> 3 large onions (chopped), 6 celery stalks (chopped), and 1 bell pepper
6 garlic "toes" (cloves)
2 bay leaves
2 lbs fresh shrimp (peeled and deveined)
6 gumbo (blue) crabs --> snapped apart
1 lb fresh (and I mean fresh out of the bayou fresh) crab meat
The Trifecta --> Cayenne, Worcester sauce, and salt
The Amen --> a bunch of parsley and green onions, chopped
Lemon juice from 1 lemon
Method:
1. Make your roux.
2. When the roux is a very dark brown, add the garlic and the Holy Trinity. Cook for 30 minutes. Add one quart water (or stock), seasonings, cayenne and Worcester sauce (about 5 bloody Mary's worth). Add the gumbo crabs and simmer for at least 30 minutes.
3. Add the shrimp and cook for 1o minutes.
5. Serve with rice, potato salad, and hot French bread.
-For a seafood gumbo, cook the stock for 1 hour, then add the seafood about 5 minutes before
-For a chicken/sausage gumbo -- cook the meat in the stock for the 1 hour.
-Brown the meat (chicken/sausage/fish) first before adding it to the stock. Catfish works really well in the gumbo.
-The shrimp heads you cut off to use can be frozen and later used to make a seafood stock.
How good does this look?!
Monday, May 17, 2010
New Orleans Cooking Experience: Making a Roux
One of the things we did while we were down there was take an authentic New Orleans cooking class -- and it was absolutely delicious. The most important thing we learned, which can (and usually is) the base for a lot of meals there is the roux. She suggests that you "be in the mood to cook" when you start a roux, because once you start.. you have to see it through the color changes and constantly watch it.. then you can set it aside and use it as the basis for everything else.
Preparation is key.
Materials:
Onions*
Celery*
Bell Peppers*
1.5 cups of flour
1 cup oil (virgin olive oil, or veggie is fine)
warm water
salt
cayenne
*Onions, celery, and bell peppers make up what she calls the Holy Trinity of cajun cooking.
Method:
1. Cut up all the vegetables, the amount and size are a personal preference.
2. Oil and flour portions are in favor of the flour. Use a heavy bottomed pot (aluminum or cast iron). Mix oil and flour together on a medium-high fire. Stir constantly with a flat wooden spoon (a roux spoon). In about 10 minutes the mixture will start to brown.
--> The ideal color of a roux is a very deep dark brown (like the color of the bayou after a big rain)
3. When you're nearing that color, turn the fire down b/c you don't want to burn the roux.
3. When you think the color is almost right, add the onions --> this will help darken the color even more.
4. After a few minutes, add the other veggies and stir often for another 15 minutes or so.
5. Gradually add warm water until the pot is 1/2 full. Let this simmer on a low fire for at least 30 minutes. Season with salt and cayenne.
**If you're using this for seafood, simmer for an hour before adding seafood.
Below is our wonderful instructor, Boo. She was hilarious, and had amazing stories of growing up in Bogalusa, LA. I even tried (and loved) the seafood dishes she prepared for us! Those are coming up.
And of course, one of the best things about the cooking class was that there was no shortage of wine/beer for us, and were able to help in any capacity as we liked.. which usually was just sitting back and smelling how amazing everything was over wine. Loves it.
Preparation is key.
Materials:
Onions*
Celery*
Bell Peppers*
1.5 cups of flour
1 cup oil (virgin olive oil, or veggie is fine)
warm water
salt
cayenne
*Onions, celery, and bell peppers make up what she calls the Holy Trinity of cajun cooking.
1. Cut up all the vegetables, the amount and size are a personal preference.
2. Oil and flour portions are in favor of the flour. Use a heavy bottomed pot (aluminum or cast iron). Mix oil and flour together on a medium-high fire. Stir constantly with a flat wooden spoon (a roux spoon). In about 10 minutes the mixture will start to brown.
--> The ideal color of a roux is a very deep dark brown (like the color of the bayou after a big rain)
3. When you're nearing that color, turn the fire down b/c you don't want to burn the roux.
3. When you think the color is almost right, add the onions --> this will help darken the color even more.
4. After a few minutes, add the other veggies and stir often for another 15 minutes or so.
5. Gradually add warm water until the pot is 1/2 full. Let this simmer on a low fire for at least 30 minutes. Season with salt and cayenne.
**If you're using this for seafood, simmer for an hour before adding seafood.
Below is our wonderful instructor, Boo. She was hilarious, and had amazing stories of growing up in Bogalusa, LA. I even tried (and loved) the seafood dishes she prepared for us! Those are coming up.
And of course, one of the best things about the cooking class was that there was no shortage of wine/beer for us, and were able to help in any capacity as we liked.. which usually was just sitting back and smelling how amazing everything was over wine. Loves it.
Friday, May 14, 2010
New Orleans Bike Rides
As some of you may know, I'm an avid bike rider around Durham.. and have been for the past 2 years. Honestly, I didn't want to bike to work.. ever. But, after getting over that initial hump, I absolutely love it. It really does help clear my mind after a particularly crappy day at work (and those are quite often) and it's great exercise that I don't have to really commit to (getting myself to the gym some days is an effort!).. so all around positives.
In New Orleans, biking is a lot different than the biking here. There are no, and I mean not even one, hill there.. and Durham, is well.. a killer glutes workout on the multiple uphill climbs between the 2 miles I travel each morning. I never understood people who bought "cruiser" bikes or the fixed gears all the hipsters around here use. But, down in NOLA, a cruiser is the perfect kind of bike. We spent one day biking around my new neighborhood, and from the Marigny (where we were staying) it was an easy bike through the French Quarter (a little hectic albeit) but so quick.. and then before you knew it we were through the CBD and into the Garden District.
This is absolutely superb, especially since I already have a friend in Marigny, and I'm sure to have others there and in the CBD.. so easy access is key.
Here are a few that I have my sights on... and believe I'ma put a wicker basket on the front. My current bike will be used for the heavier haul days when I have a ton of work/books/etc to get done at school.
Electra Bikes
Cadillac Bikes (who knew?!)
Ladies Nirve Bikes
In New Orleans, biking is a lot different than the biking here. There are no, and I mean not even one, hill there.. and Durham, is well.. a killer glutes workout on the multiple uphill climbs between the 2 miles I travel each morning. I never understood people who bought "cruiser" bikes or the fixed gears all the hipsters around here use. But, down in NOLA, a cruiser is the perfect kind of bike. We spent one day biking around my new neighborhood, and from the Marigny (where we were staying) it was an easy bike through the French Quarter (a little hectic albeit) but so quick.. and then before you knew it we were through the CBD and into the Garden District.
This is absolutely superb, especially since I already have a friend in Marigny, and I'm sure to have others there and in the CBD.. so easy access is key.
Here are a few that I have my sights on... and believe I'ma put a wicker basket on the front. My current bike will be used for the heavier haul days when I have a ton of work/books/etc to get done at school.
Wednesday, May 12, 2010
I'm in LOVE!
..with New Orleans! Absolutely adore it. I could not ask for more from a city.. and I very well may never leave. It's been a while since I've been back on the blog, and obv I have lots to update on.. but the biggest news is:
I found an apartment, and move down there in just about 1.5 months.. and it's in the Lower Garden District. For those of you who aren't familiar, NOLA has a ton of great neighborhoods, all with very distinct feels. The LGD is full of homes at every turn like this (below) -- a Southern girl's dream.. and everything is so walkable.
For those of you planning on visiting (and please, please DO!), I have a gorgeous 2BR with ample space for my study/guest bedroom (ahem), and all the amenities I need (laundry, dishwasher). Superb neighbors, cute backyard.. and enough room for me to hone some gardening skills beyond succulents and herbs. I cannot be more excited for this move.. although it's a little bittersweet moving away from the Carolinas where I have so many of the people I love.
Pictures are coming of the place -- the landlord still had a few things to install and fix before I move in (like central air -- thank God!), and then I'll have about a month until it's officially time to start medical school. I met a handful of classmates, and they're all normal (!!) and really fun. I can just tell we'll get into some shenanigans down there.. and of course, study our asses off.
I found an apartment, and move down there in just about 1.5 months.. and it's in the Lower Garden District. For those of you who aren't familiar, NOLA has a ton of great neighborhoods, all with very distinct feels. The LGD is full of homes at every turn like this (below) -- a Southern girl's dream.. and everything is so walkable.
For those of you planning on visiting (and please, please DO!), I have a gorgeous 2BR with ample space for my study/guest bedroom (ahem), and all the amenities I need (laundry, dishwasher). Superb neighbors, cute backyard.. and enough room for me to hone some gardening skills beyond succulents and herbs. I cannot be more excited for this move.. although it's a little bittersweet moving away from the Carolinas where I have so many of the people I love.
Pictures are coming of the place -- the landlord still had a few things to install and fix before I move in (like central air -- thank God!), and then I'll have about a month until it's officially time to start medical school. I met a handful of classmates, and they're all normal (!!) and really fun. I can just tell we'll get into some shenanigans down there.. and of course, study our asses off.
Thursday, March 25, 2010
Yes We Can!
Buy local foods, garden, and eat healthier.. that is. I had an herb garden last year which the winter utterly demolished.. and really want to begin another (maybe indoors?) when I move this summer. NoLa has amazing farmer's markets (pretty much one open in a different area every day of the week). It'll def give me incentive to eat healthier, and support local farmers.. which I'm all for.
and I love this organic/recycled line from Black Sheep Heap. They're based out of Brooklyn, NY and in everything they do, they do it in the most earth-friendly way. I can dig it.
Monday, March 8, 2010
Looking forward to the weekends!
In my last few months left in NC, I have a lot of traveling and events I'm getting excited for! Here's what I'm especially pumped for:
Las Vegas -- THIS weekend with these two amazing girls --> RSJ and S$. Words can't explain how pumped I am for this!! We are going to run amuck in Vegas. I miss these girls every day and they are my absolute best friends. A reunion is much needed after being apart for a VERY long time.
Great Grapes Wine Festival! I don't know why I hadn't heard of this before.. but I'm excited to go this year. SSC introduced me to this event -- and what could be better than being outdoors in the spring, with unlimited wine "samples"..? I can't wait to go and get belig with her and friends in the sunshine. Who's down??
Trip to NOLA! At the end of April, I'll be heading down to New Orleans with Dad and Bex (and perhaps Deluxx(x) now that he'll be 21 -- heyohh) and look for housing! I'm getting so antsy.. words can't even explain.
..and speaking of Deluxx(x) (my dear little brother). He turns 21 on April 16th. And believe I will be there for that debauchery. He's hilarious to me, and I love him tons -- and I can't wait to help him celebrate with him and friends!
Then there's a series of Bon Voyage parties.. for me and others. One of TP's friends who is a lot of fun is moving to Utah for work and is having a blowout of drinking and hanging out on the lake.. how can you say no to that?! I have a weakness for booze in the sunshine. There's nothing more relaxing.
And then there are my going away party(ies?). TP's husband brews beer as a hobby (jeal) and it is quite delicious. He has begun brewing a NOLA style beer, and we're going to have a small party with that and all the New Orleans-style food to have a mini-goodbye party. One of the girls that used to be in the lab (and one of the only med students that was honestly cool and not an utter douchebag) JC got into her residency up in NYC and we'll be saying goodbye to her too! I hate goodbye parties, but this will be lowkey enough that I won't get all teary like a baby (although I'm not betting on anything).
..then I've got to do some kind of Adios Triangle bar crawl. It's only approp since I doubt I'll be back here anytime soon (except to visit of course). Ah! Sad.. ok enough of that.
Las Vegas -- THIS weekend with these two amazing girls --> RSJ and S$. Words can't explain how pumped I am for this!! We are going to run amuck in Vegas. I miss these girls every day and they are my absolute best friends. A reunion is much needed after being apart for a VERY long time.
Great Grapes Wine Festival! I don't know why I hadn't heard of this before.. but I'm excited to go this year. SSC introduced me to this event -- and what could be better than being outdoors in the spring, with unlimited wine "samples"..? I can't wait to go and get belig with her and friends in the sunshine. Who's down??
Trip to NOLA! At the end of April, I'll be heading down to New Orleans with Dad and Bex (and perhaps Deluxx(x) now that he'll be 21 -- heyohh) and look for housing! I'm getting so antsy.. words can't even explain.
..and speaking of Deluxx(x) (my dear little brother). He turns 21 on April 16th. And believe I will be there for that debauchery. He's hilarious to me, and I love him tons -- and I can't wait to help him celebrate with him and friends!
Then there's a series of Bon Voyage parties.. for me and others. One of TP's friends who is a lot of fun is moving to Utah for work and is having a blowout of drinking and hanging out on the lake.. how can you say no to that?! I have a weakness for booze in the sunshine. There's nothing more relaxing.
And then there are my going away party(ies?). TP's husband brews beer as a hobby (jeal) and it is quite delicious. He has begun brewing a NOLA style beer, and we're going to have a small party with that and all the New Orleans-style food to have a mini-goodbye party. One of the girls that used to be in the lab (and one of the only med students that was honestly cool and not an utter douchebag) JC got into her residency up in NYC and we'll be saying goodbye to her too! I hate goodbye parties, but this will be lowkey enough that I won't get all teary like a baby (although I'm not betting on anything).
..then I've got to do some kind of Adios Triangle bar crawl. It's only approp since I doubt I'll be back here anytime soon (except to visit of course). Ah! Sad.. ok enough of that.
Thursday, February 18, 2010
Mardi Gras Feast!
In the spirit of Mardi Gras, I decided to have a very New Orleans-type dinner for JP and friends. On the menu:
-Gumbo
-Blackened Catfish
-Cornbread
-Black beans and rice
-Salad
-and of course -- King Cake
I did the main dishes, both of which (of course) I've never made before.. but I was up for the challenge.
Onto the gumbo: (and I'm sure you can sub shrimp, more hearty veggies for a different/healthier route.. but it is Fat Tuesday, after all.)
[adapted from Gumbo Ya-Ya from Ms. B's Bistro, New Orleans]
Start with a roux. This is the base for your gumbo, and is essential.
-heat 2 sticks of butter (1 cup) until it's melted
-add 2 cups of flour (all purpose)
Stir this frequently at about medium heat until it becomes a medium brown in color (I started off too low of a temp, but it'll take about 45 min or so.. find some good tunes and take this time to clean the kitchen while watching the pot -- if you're me that is haha)
-Add onions, peppers, and celery. (I used the cheapest option for me, flash frozen mixture of all 3 which was labeled for this exact purpose -- adding to a roux). about 3-4 cups of all total
note, the recipe recommends 1 red bell pepper diced, 1 green pepper diced, 1 medium onion diced, and 1 medium celery stick diced.. but the bag is essentially the same thing.
-Let them simmer on medium for about 5 minutes to soften them up
-Whisk in the chicken stock, and bring it all to a boil
-Add 1 TBL Creole Seasoning, 1 tsp ground black pepper, 1 tsp crushed red pepper, 1 tsp chili pepper, 1 tsp thyme, and a big scoop of garlic
-Lower the temp and let it simmer for about 45 minutes
-In the meantime, take a roasted chicken (whole foods has them for about the same price as reg grocery stores.. but they're organic here!) and pull the meat off it (you'll need about half the chicken, but you can freeze the rest to use in a casserole.. or chicken salad)
-Saute the andouille sausage (about a pound) and discard the oil/fat
-Once it's almost done simmering, add the chicken and sausage for another 15 minutes or so.. and then let it cool down just a bit
I forgot to take a picture of the finished product.. but, I still have leftovers, so I will make sure to snap a pic of that to show ya'll. It was delicious!
And now for the catfish (and who knew, I'd like catfish?)
[adapted from Gourmet mag]
-Start with about 1 fillet or so per person (in my case, 3; whole foods)
-Combine the following spices: 2 big scoops of paprika (I don't really measure when it comes to meat rubs), 2 good shakes of oregano, same amount of thyme, a dash (or two) of cayenne pepper, a scoop of salt, a scoop of sugar (regular sized spoons used), and a few turns of the black pepper grinder
-Rub it on both sides of the catfish
-Heat (medium) the pan with some butter, add a scoop of garlic and saute that in the pan for about 2-3 minutes.
-Add the fillets and cook on each side for about 4 minutes (or until it gets flaky)
Black beans and rice, from JP
Salad from JV and wine/spirits from Taj (not pictured).
And the King Cake was delicious.. even the 2nd time around! Can't wait to do it again next year in NOLA!
-Gumbo
-Blackened Catfish
-Cornbread
-Black beans and rice
-Salad
-and of course -- King Cake
I did the main dishes, both of which (of course) I've never made before.. but I was up for the challenge.
Onto the gumbo: (and I'm sure you can sub shrimp, more hearty veggies for a different/healthier route.. but it is Fat Tuesday, after all.)
[adapted from Gumbo Ya-Ya from Ms. B's Bistro, New Orleans]
Start with a roux. This is the base for your gumbo, and is essential.
-heat 2 sticks of butter (1 cup) until it's melted
-add 2 cups of flour (all purpose)
Stir this frequently at about medium heat until it becomes a medium brown in color (I started off too low of a temp, but it'll take about 45 min or so.. find some good tunes and take this time to clean the kitchen while watching the pot -- if you're me that is haha)
-Add onions, peppers, and celery. (I used the cheapest option for me, flash frozen mixture of all 3 which was labeled for this exact purpose -- adding to a roux). about 3-4 cups of all total
note, the recipe recommends 1 red bell pepper diced, 1 green pepper diced, 1 medium onion diced, and 1 medium celery stick diced.. but the bag is essentially the same thing.
-Let them simmer on medium for about 5 minutes to soften them up
-Whisk in the chicken stock, and bring it all to a boil
-Add 1 TBL Creole Seasoning, 1 tsp ground black pepper, 1 tsp crushed red pepper, 1 tsp chili pepper, 1 tsp thyme, and a big scoop of garlic
-Lower the temp and let it simmer for about 45 minutes
-In the meantime, take a roasted chicken (whole foods has them for about the same price as reg grocery stores.. but they're organic here!) and pull the meat off it (you'll need about half the chicken, but you can freeze the rest to use in a casserole.. or chicken salad)
-Saute the andouille sausage (about a pound) and discard the oil/fat
-Once it's almost done simmering, add the chicken and sausage for another 15 minutes or so.. and then let it cool down just a bit
I forgot to take a picture of the finished product.. but, I still have leftovers, so I will make sure to snap a pic of that to show ya'll. It was delicious!
And now for the catfish (and who knew, I'd like catfish?)
[adapted from Gourmet mag]
-Start with about 1 fillet or so per person (in my case, 3; whole foods)
-Combine the following spices: 2 big scoops of paprika (I don't really measure when it comes to meat rubs), 2 good shakes of oregano, same amount of thyme, a dash (or two) of cayenne pepper, a scoop of salt, a scoop of sugar (regular sized spoons used), and a few turns of the black pepper grinder
-Rub it on both sides of the catfish
-Heat (medium) the pan with some butter, add a scoop of garlic and saute that in the pan for about 2-3 minutes.
-Add the fillets and cook on each side for about 4 minutes (or until it gets flaky)
-Remove from heat, garnish with lemon.. and it's all done!
Additions:
Cornbread, from Scotty
Black beans and rice, from JP
And the King Cake was delicious.. even the 2nd time around! Can't wait to do it again next year in NOLA!
