Categories: Louisiana Cooking Tags: BBQ, beef, bp, Cajun, cooking, eye, grilled, grilling, jb, louana, Louisiana, mama, of, oil, potatoes, reverse, roast, round, sear, slap, smothered, Southern, spill, style, The, ya
Southern Miss Baseball
Duration : 0:2:20
Part One of “Caribbean Cruises – Paradise Awaits” covered the growing popularity of cruising and highlighted the Eastern Caribbean. Let’s move onto the two other areas of the Caribbean you might want to cruise to.
Western Caribbean A Diver’s Paradise
The Western Caribbean has a more tropical flavor than the Eastern Caribbean and is becoming increasingly popular with cruisers. Belize, Grand Cayman, Jamaica, Cozumel and Costa Maya are among the most popular destinations in the West. Most ships that depart from Texas and Louisiana ports usually travel to this part of the Caribbean because it is so close and you will probably find the departure ports less crowded than ports like Miami.
Beautiful weather abounds year round but be aware that hurricanes can occur around the end of October to early November.
Snorkeling and scuba diving is world renowned and is perfect for those looking to spend their time engaging in water activities. Unique to the Western Caribbean are magnificent ancient Mayan temple ruins that are well worth taking the time to visit.
The Grand Cayman islands are easily the most popular destination in the Western Caribbean and are made up of three islands; Grand Cayman, Cayman Brac and Little Brac. As it is a British Territory there should not be any language concerns and because of their Westerly location the Caymans are normally hurricane free making them ideal to visit any time in the winter.
Southern Caribbean Unwind In Lush Tropical Beauty
Lastly, we have the Southern Caribbean which is considered to be one of the last unspoiled tropical regions in the world. Antigua, Barbados, Aruba, Costa Rica, Dominica and the British Virgin Islands are the major tourist destinations in the area and they are all equally beautiful.
The dead of winter is the best time to cruise the Southern Caribbean and since this part of the Caribbean is not as popular yet it is less crowded and less expensive. The Southern Caribbean attracts the traveler that wants to get away from it all for some well deserved peace and quiet.
As temperatures in the Southern Caribbean remain pretty constant and tropical storms and hurricanes are unusual this is a perfect cruise destination for anyone wanting to see unspoiled natural tropical beauty. The Southern Caribbean is a perfect place to relax and unwind in some of the most beautiful settings in the world and the beaches will not disappoint.
With so many choices it can be hard to decide on which part of the Caribbean to sail to but rest assured you can expect a vacation you will always remember. Whether you plan to dive, shop, or just bum around on some secluded beach enjoying the sun you will find the Caribbean is just what the doctor ordered.
New Orleans (pronounced /nuːˈɔliənz, nuːˈɔlənz/ locally and often pronounced /nuːɔrˈliːnz/ in most other US dialects French: La Nouvelle-Orléans is a major United States port city and the largest city in Louisiana. New Orleans is the center of the Greater New Orleans metropolitan area, the largest metro area in the state.
New Orleans is located in southeastern Louisiana, straddling the Mississippi River. It is coextensive with Orleans Parish, meaning that the boundaries of the city and the parish are the same. It is bounded by the parishes of St. Tammany (north), St. Bernard (east), Plaquemines (south), and Jefferson (south and west). Lake Pontchartrain, part of which is included in the city limits, lies to the north, and Lake Borgne lies to the east.
The city is named after Philippe II, Duc d’Orléans, Regent of France, and is one of the oldest cities in the United States. It is well known for its multicultural and multilingual heritage, cuisine, architecture, music (particularly as the birthplace of jazz), and its annual Mardi Gras and other celebrations and festivals. The city is often referred to as the “most unique” city in America
La Nouvelle-Orléans (New Orleans) was founded May 7, 1718, by the French Mississippi Company, under the direction of Jean-Baptiste Le Moyne de Bienville on land inhabited by the Chitimacha. It was named for Philippe II, Duke of Orléans, who was Regent of France at the time; his title came from the French city of Orléans. The French colony was ceded to the Spanish Empire in the Treaty of Paris (1763) and remained under Spanish control until 1801, when it reverted to French control. Most of the surviving architecture of the Vieux Carré (French Quarter) dates from this Spanish period. Napoleon sold the territory to the United States in the Louisiana Purchase in 1803. The city grew rapidly with influxes of Americans, French, and Creole French. Major commodity crops of sugar and cotton were cultivated with slave labor on large plantations outside the city.
The Haitian Revolution of 1804 established the second republic in the Western Hemisphere and the first led by blacks. Haitian refugees both white and free people of color (affranchis) arrived in New Orleans, often bringing slaves with them. While Governor Claiborne and other officials wanted to keep out more free black men, French Creoles wanted to increase the French-speaking population. As more refugees were allowed in Louisiana, Haitian émigrés who had gone to Cuba also arrived. Nearly 90 percent of the new immigrants settled in New Orleans. The 1809 migration brought 2,731 whites; 3,102 free persons of African descent; and 3,226 enslaved refugees to the city, doubling its French-speaking population.
During the War of 1812, the British sent a force to conquer the city. The Americans decisively defeated the British troops, led by Sir Edward Pakenham, in the Battle of New Orleans on January 8, 1815.
As a principal port, New Orleans had the major role of any city during the antebellum era in the slave trade. Its port handled huge quantities of goods for export from the interior and import from other countries to be traded up the Mississippi River. The river was filled with steamboats, flatboats, and sailing ships. At the same time, it had the most prosperous community of free persons of color in the South, who were often educated and middle-class property owners.
The population of the city doubled in the 1830s, and by 1840 New Orleans had become the wealthiest and third-most populous city in the nation. It had the largest slave market. Two-thirds of the more than one million slaves brought to the Deep South arrived via the forced migration of the internal slave trade. The money generated by sales of slaves in the Upper South has been estimated at fifteen percent of the value of the staple crop economy. The slaves represented half a billion dollars in property, and an ancillary economy grew up around the trade in slaves – for transportation, housing and clothing, fees, etc., estimated at 13.5 percent of the price per person. All this amounted to tens of billions of dollars during the antebellum period, with New Orleans as a prime beneficiary.
The Union captured New Orleans early in the American Civil War, sparing the city the destruction suffered by many other cities of the American South.
Duration : 0:3:25
Categories: Louisiana Music Tags: African, American, Americans, Armstrong, art, Black, Blue, Cajun, Celebration, creole, Fat, Festival, folk, French, Gras, Hurricane, Jazz, Joint, Juke, Katrina, Louie, Louisiana, Mardi, Mississippi, music, new, NOLA, of, orleans, Quarters, River, Saints, slave, Slaves, south, Southern, Trade, Tuesday, Zydeco
what is the name of the type of acapella music that originates from the bayou or Cajun area of Louisiana?
If you ever seen a episode of Courage The Cowardly Dog, the type of music I’m asking about is at the openning credits of season 4 episode of The Uncommon Cold
I think it’s called zydeco.
In this video, Betty describes how to make delicious Peppery Jambalaya. If you like spicy rice and smoked sausage, you will love this!
2 packages of boil-in-bag precooked rice, uncooked
1 pound smoked sausage, cut into 1/4-inch diagonal slices
1 1/3 cups chopped cooked ham
2 stalks celery, chopped
2 cloves garlic, minced
1 medium onion, chopped
14 1/2 oz. can beef broth
1/4 teaspoon black pepper (You may use more, for hotter flavor)
1/4 teaspoon ground red pepper (You may use more, for hotter flavor)
Prepare the rice, according to package directions. Drain, and cover with aluminum foil to keep it warm. While the rice is cooking, combine 1 pound smoked sausage, 1 1/3 cups chopped ham, 2 stalks of chopped celery, 2 cloves of minced garlic, and 1 chopped onion in a large, deep skillet or Dutch oven. Cook over medium to high heat, stirring constantly, until sausage is browned and the vegetables are tender. Now, add 14 1/2 oz. beef broth, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground red pepper in a large deep skillet or Dutch oven. (You may increase these each to 1/2 teaspoon, but it will be *very* hot!) Bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the cooked rice. Serve on a nice serving plate with French bread. Enjoy, y’all!
Duration : 0:7:52
Categories: Louisiana Cooking Tags: beef, Betty, Betty's, bettyskitchen, Black, boil-in-bag, broth, celery, cooking, dinner, dish, entertain, entertaining, entree, garlic, ground, ham, home, homemade, homestyle, instant, Jambalaya, jumpin, kitchen, Louisiana, lunch, Mississippi, onion, pepper, peppery, Recipe, red, rice, sausage, side, smoked, Southern, style
Travel Show Live Host Erik Hastings tours New Orleans, Louisiana, one of America’s most sensual destinations, rich with history, culture, architecture, cuisine, music, and 24-hour entertainment. The French Quarter, Arts District, Garden District, Riverfront, and Downtown, are open for business and going strong with great attractions and values for visitors.
Duration : 0:4:1
Categories: Louisiana Travel Tags: architecture, art, civil, cuisine, culture, dining, entertainment, French, Galatoire's, Harrah's, history, Jazz, Museum, music, new, Ogden, orleans, Quarter, Saints, Seafood, Southern, The, travel, Upperline, vacation, war
In this video, Betty demonstrates how to make Faux French Beignets. This is a quick and easy way to make chocolate beignets, using ordinary ingredients from your kitchen, and you don’t need to be a French pastry chef to make these! I found out how to make these by watching a TV show, “Chefs of the Bluegrass,” which had a segment featuring Furlongs, an upscale restaurant in Lexington, Kentucky. The theme of the restaurant is thoroughbred racing, but the style of food is Cajun. This is a great place to find wonderful jambalaya or etoufee! The owner and the chef are both from the New Orleans area, and they offered this quick recipe for beignets on the “Chefs of the Bluegrass” show, and I wanted to pass it along to you!
canned refrigerated biscuits
semisweet chocolate chips
Remove regrigerated biscuits from their can. Individually, stretch each biscuit into a circle of dough. Place a few chocolate chips on the dough. Fold the dough in half, enclosing the chocolate chips. Use your fingers to pinch the edges together, so that you have a crescent of dough that completely encloses the chocolate chips. Make sure there are not holes in the dough or gaps in the edges. Meanwhile, heat about 1 inch of peanut oil in a heavy pot to 350 degrees. When the oil is hot enough, carefully place a chocolate-filled crescent into the hot oil. The dough of the crescent should sizzle. The beignet will cook very quickly. When it is brown on the bottom, let it roll over in the oil to brown the other side. When brown on both sides, remove from oil, and place on paper toweling to drain. Quickly roll the beignet in a container of confectioner’s sugar to coat all over. The beignet is ready to eat! You may do several at a time and place them on a nice serving plate. They are excellent when served warm, but still great after they have cooled. Enjoy!!! –Betty
Duration : 0:8:14
Categories: Louisiana Cooking Tags: afternoon, baking, beignet, Betty, Betty's, bettyskitchen, biscuit, Bluegrass, breakfast, canned, chefs, children, chips, chocolate, confevtioner's, cooking, dessert, dough, doughnut, entertain, entertaining, family, faux, French, fried, friends, fry, fun, Furlongs, home, homemade, homestyle, Kentucky, kids, kitchen, Lexington, Louisiana, made, new, of, oil, orleans, peanut, powdered, Recipe, refrigerated, roll, semisweet, snack, Southern, style, sugar, sweet, tea, The, treat
Did Philly to Atlanta to New Orleans in 24 hours non stop (multiple drivers). Just do not be the last one, you will be the only sober one when you get there!!