Press release: Marking Red Beans and Rice Day across Louisiana on March 22 on the State Capitol Steps

MEDIA ADVISORYMarch 17, 2021 CONTACT: Joelle PoliskyPR Director – (615) 516-0358 Cajun Country Rice, Camellia Brand and Savoie’s® Foods team up to put red beans and rice on every table in the state — Louisiana-grandmother approved. WHAT: Join us at the … Continue reading Press release: Marking Red Beans and Rice Day across Louisiana on March 22 on the State Capitol Steps

Review of Sidewalk Food Tour New Orleans

My neighbor and I had a wonderful time. We both were born and raised in New Orleans and learned so much about our city that we did not know. It’s something how you can live somewhere all your life and not know about some of its important histories. It felt like we were on an adult field trip! I loved meeting the tourists and hearing about their love for my beloved city. It all was absolutely fabulous! Continue reading Review of Sidewalk Food Tour New Orleans

My Family’s Christmas Cooking Tradition: Chitlins aka Chitterlings with the recipe

Chitterlings are part of my childhood memories my mom and sister both taught me their recipe, my version is a combination of both. The smell reminds me of getting ready to go to my Auntie or my Momo house. Continue reading My Family’s Christmas Cooking Tradition: Chitlins aka Chitterlings with the recipe

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A Traditional New Orleans Monday Dinner is Red Beans & Rice; Recipe Included

What I love about the history of cooking Red Beans and Rice is that is was about survival, making something taste good out of a little of nothing. You can feed a family of 4-6 people with one bag of red beans and the parts of meat what was known as throw away parts back in the days of slavery and segregation. Continue reading A Traditional New Orleans Monday Dinner is Red Beans & Rice; Recipe Included

Let’s Talk New Orleans Gumbo: Roux 101

 To thicken a gumbo with a roux isn’t difficult, however, it takes more attention as you don’t want it to burn. Basically, a roux is a mixture of equal parts flour and fat that is cooked together prior to incorporating into a stew. The fat can be butter, oil, lard, or even bacon grease. A dark roux is required to get that rich and classic taste authentic New Orleans  gumbo is known for A heavy cast iron pot properly seasoned will make your best gumbo. But any heavy pot is fine. I like to cook the roux in the cast iron skillet I’m going to make the gumbo in. If you make … Continue reading Let’s Talk New Orleans Gumbo: Roux 101

My Family’s Christmas Cooking Tradition: Chitlins aka Chitterlings

Chitterlings are part of my childhood memories my mom and sister both taught me their recipe, my version is a combination of both. The smell reminds me a getting ready to go 😆 to my Auntie or my Momo house. Not very ppl eat them anymore but, I will continue to cook them. With all that said who want some??? My Auntie Grace Hollins not here to eat them all. 😆 Dionne Miller Continue reading My Family’s Christmas Cooking Tradition: Chitlins aka Chitterlings