Thanksgiving Cooking & Girl Talk with NOLA Chic & DaTwist Mastr: New Orleans Stuffed Bell Peppers & The No’s of Potato Salad

I know some of yall Old School Cooks have your tables set🍽, pies and cakes 🥮🥧in the oven, seasonings chopped, turkey 🦃soaking in a brine or injected with some flavorful concoction and praying So-So doesn’t realize his “Lil Taste” in his/her cup has been watered down🥃😂🤣 Last year Jelahn and I went LIVE as I cooked a small meal for us and all of you … Continue reading Thanksgiving Cooking & Girl Talk with NOLA Chic & DaTwist Mastr: New Orleans Stuffed Bell Peppers & The No’s of Potato Salad

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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 … Continue reading Let’s Talk New Orleans Gumbo: Roux 101