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

Smothered with Love at Hurst Restaurant – Garden & Gun

Felton Hurst Sr., their son, worked as a skycap before he stepped into the lead cook role in 1994. Now seventy-six, he arrives six days a week before seven to stand alongside his wife, Marilyn, smothering pork parts and cooking down pots of greens. Flavored with smoked neck bones and pickled pig tails, his hand-torn and long-simmered greens are as good as any I’ve ever … Continue reading Smothered with Love at Hurst Restaurant – Garden & Gun

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