IN NEW ORLEANS, LOUISIANA
No`~but you can go to youtube and watch cooking, baking, and cake decorating videos also go to allrecipes.com they have many cooking videos and kraftfoods.com has many fun things to make and bake and lots of videos just like being in class and you can play the ones you like over again epicurious.com also has cooking videos just click on cooking videos in at the top of the page. you can also type in cooking videos in your browser bar
Categories: Louisiana Cooking Tags: African American Cuisine, African American Food, cajun cooking, cajun cuisine, Cajun food, Cajun Recipe, Gumbo, Gumbo Recipe, Jambalaya, Jambalaya Recipe, Justin Wilson, Lobster, Lobster Recipe, Louisiana Cooking, Louisiana Cuisine, louisiana food, Louisiana recipes, Mikesmethods, New Orleans Cuisine, New Orleans food, Soul Food, SoulFood, Southern Cuisine, Surf and Turf
I just want to go camping. WIth tents, and a fire pit to cook, and sleep on the ground. I don’t want RV spots, or wi-fi internet, but that’s all I seem to be able to find. I just want to go camping in the wilderness! Please any help, even just a web site to search on!
Ah, the great outdoors! Louisiana does have lots of ‘wilderness’ areas, but unfortunately most wilderness that’s not developed is either private or state property. According to your profile, I see you live in or near New Orleans. There are a few good places near you, that might suit you.
Fairview Riverside State Park in Madisonville, LA. Just drive north across the Causeway and follow the signs. Fairview has RV spots, but they *also* have primitive campsites, too. The primitives are a bit away from the RV sites. Fairview also has nice bath house facilities. It is located on bank of the Tchefuncte River, with great river access. There are also miles of hiking trails here, including a boardwalk path near the river.
You may also want to check out Fountainbleu State Park, which is a few miles east of Fairview SP. Fountainbleu is officially in Mandeville. It’s a bigger park than Fairview, and it’s situated on Lake Pontchartrain. I believe they also offer primitive campsites. And they have miles of hiking trails as well. Fountainbleu used to have a swimming pool, but i’m not sure if it’s still there, or maintained.
Both places may suit your purposes.
A simple and easy way to cook your purple hull peas. Probably as many ways to cook em as there are varieties, this is just one. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at http://www.thebayougardener.com
Duration : 0:8:27
does anyone know of any summer cooking classes in the lafayette, louisiana region?
sometimes Williams-Sonoma has quick little cooking classes and they might be free, you should check on their website for stores near you.
And FYI Paula Deen lives in Savanna, Georgia!!!!
Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.
The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.
Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?
Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.
Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.
Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the
Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.
The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.
The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.
My husband drove through Louisiana and brought home 12 large packages of boudin. My question is what can I do with it? I’ve already steamed and grilled it. Does anyone have any good recipes of cooking with boudin (such as stuffing, soup or something)? I’m tired of eating it steamed and grilled and am open to suggestions.
Thanks so much!
Smear cream cheese all over it, coat it in honey, and bake for like, an hour….
Categories: Louisiana Cooking Tags:
My girlfriend from Louisiana used to make her wings this way and I have forgot the recipe. Has anyone every cooked them this way?
The wings would be cooked in the oven.
My main concern is that the wings will be too salty.
Thanks everyone for ur answers. Could you please include how many wings to recipes
You need to add some sugar. It is basicly a way to make it stick to the wings. If you don’t have sugar it will just soak and nothing will stick.
Soak sauce is – Brown Sugar, Worcestershire and soy sauce. For thicker sauce, add some corn startch mix in some warm water before puting it in the sauce.
Look something like this – from what you wrote
1/2 c. soy sauce
1/4 c. Worcestershire sauce
4 tbsp. brown sugar
Put the sauce in a pan and cook on the stove low heat until it gets a little thicker. Then poor over the chicken wings and put in the oven and cook for 45 minutes at 350.
I am not sure how she did it. You might need to cook the wings for a little while without the sauce then pour it on a little later, if the sauce is getting over cooked.
Best I can tell you from what you have told me.
The sugar will balance out the salt. This is a sauce, not a soup.
To test, just make the sauce.. Cook on the stove, then taste. So you don’t need to waste chicken. Brown sugar is best to use.
also found this
AUNTIE’S CHICKEN WINGS
1/2 c. soy sauce
1/4 c. Worcestershire sauce
1/2 tsp. ginger
1 tbsp. dry mustard
2 tbsp. brown sugar
Mix all together. Marinate chicken wings in above overnight or longer. Bake at 375 degrees for 45 to 60 minutes.
BARBECUED CHICKEN WINGS
12 chicken wings
1/2 c. honey
2 tbsp. Worcestershire sauce
1/3 c. soy sauce
1 clove garlic, minced
Juice of 2 lemons
Preheat oven to 325 degrees. Remove wing tips and break each wing into two pieces. Place in shallow baking dish. Mix remaining ingredients and pour over wings. Bake for 1 hour and serve in baking dish.
Categories: Louisiana Cooking Tags:
The Cajuns of Southwest Louisiana still retain the language, camaraderie and old world spirit of their French-speaking Acadian ancestors. Les Blank’s (www.lesblank.com) film captures the intense bravado and vitality of their lives, in scenes such as quarter horse racing, coffee roasting, accordion building, cooking and eating supper along with the intoxicating music of the Balfa Brothers, Marc Savoy, Nathan Abshire and others.
Duration : 0:2:47