207 replies to this topic

[gfweb]

That out-of-print Prudhomme family cookbook is a treasure. It contains a bunch of serious Cajun home cooking; "sticky" chicken, smothered potatoes, etc. I scored one at a used bookstore, and I can't understand why someone would have ever let it go. Alibris has a few cheap copies listed right now.

Abe Books has a lot more copies available (some cheaper, too).

Once at our office Christmas dinner/party, we had appetizers of deep fried alligator (along with rattlesnake, ostrich, and turkey "oysters" ). From what I recall, the alligator was quite good. But then you could probably deep fry a hockey puck and I'm sure it would be palatable.

Thanks, Rhonda, for the pictures and the tours! I am thoroughly enjoying your blog.

Just got one for $6.78 used at amazon!

[Pam R]

Rhonda, I'm lovin' this ! Those red beans and rice are right in my wheelhouse ("Pops" too !).

Those red beans and rice looked amazing. If I wanted to make a non-pork version could I just smoke a turkey and use stock from the bones, then add the meat at the end? I've never had red beans and rice but it looks so good I want to try (a kosher) version.

Pam, (and Rhonda), I've used smoked turkey legs in RB&R before when I couldn't find ham hocks. It worked very well, maybe a little less smoky that with the hocks, but pretty good. They may be easier to find than the necks.

I do sell smoked drums that would probably work, but a whole, smoked turkey is a beautiful thing. When it warms up enough for me to get the smoker out I'll have to try this -- smoking a whole turkey means I get to have plenty of smoked meat on top of what I'd use in the beans. I can't wait to try it.

[PopsicleToze]

Once at our office Christmas dinner/party, we had appetizers of deep fried alligator (along with rattlesnake, ostrich, and turkey "oysters" ). From what I recall, the alligator was quite good. But then you could probably deep fry a hockey puck and I'm sure it would be palatable.

Thanks, Rhonda, for the pictures and the tours! I am thoroughly enjoying your blog.

Toliver, other than alligator sausage, deep fried alligator is all I've ever tasted, too. They just deep fry the tail. Used to, pre-K, there was an "Alligator on a Stick" booth in the French Market. When it was cold and I was playing tourist, I would always buy one to eat while I walked around.

Glad you're enjoying the blog!

[PopsicleToze]

Another huge fan of mustard greens here. I grow them because they "grow like weeds" and the bugs seem not to favor them compared to other greens.

The markets here that sell piles of collard,mustard and turnip greens for the Southern greens lovers also carry smoked turkey necks and wings alongside the smoked hocks.

I have never seen a "grating bowl" before. Does it work well besides being pretty?

I've only used it once. Thought it would be nice to grate fresh parm cheese at the table when serving Italian Sunday Gravy. I used it when we were making the red beans (but I didn't include the garlic pictures). I think the grating plate would be good to make a little dipping sauce for bread, too. However, when grating the garlic, you can't grate it all (because it hurts your fingers), so I just chopped. By the time everything was said and done, I could have smashed the garlic with a knife and minced it in about the same time.

Edited by PopsicleToze, 24 March 2011 - 09:29 AM.

[PopsicleToze]

Lots of people who avoid pork make RB&R using smoked turkey. Like Rhonda suggests, commercially smoked turkey parts work well...necks are common, but I really like the smoked turkey wings. After all, you need a little fat to infuse the smoky flavor throughout the dish. Smoked necks & wings are very common ingredients in soul food cooking; if your usual grocery store doesn't carry 'em, find a browner neighborhood & shop those stores. Around here, you can also find turkey tasso(a heavily spiced, smoked, boneless hunk of turkey thigh), which is also good.

Best beans I ever tasted were made with "pickle tips"....a/k/a pickled rib tips, a pork cut packed in a vinegary brine. Pickled & salted pork are pretty common "seasoning meats" for beans. I prefer salted pork in my field peas.

Thanks, Celeste! The only time I've used smoked turkey wings was in greens (a la Patti LaBelle's recipe). Great information to have!

[PopsicleToze]

Whew! I'm finally home. After this little teaser about what's for dinner tonight (yes, tonight...) I'll tell you what's been on the menu since yesterday around this time.

[PopsicleToze]

I skipped lunch yesterday because I knew I was going to dinner. I thought we were going to Fleur de Lis Pizza (and I really wanted to show you that place), but I didn't choose where we had dinner, and this is where we ate.



Now, before I show you the pictures of dinner, let me clear up the flash issue. I tried and tried to take pictures with the flash turned off, but it was just too dark. We were sitting in the bar area, and there were not a lot of people. The people who were there were laughing, drinking and talking to each other and could not have cared less about the couple sitting in the corner. I watched for faces, and not one time did anyone even look over when I took a picture. I asked the waitress before I did it, and if I would have had one inkling that I was disrupting someone, I wouldn't have taken pictures. But, I wasn't -- so I did!

First came the bread. It was a little odd looking and tasted somewhat like a cross between French bread and a biscuit! A little odd, but nothing disagreeable.



For the appetizer, I went old school and had the shrimp cocktail. It was good, but I usually get some type of oyster appetizer. Mansur's does have charbroiled oysters (a la Drago's Restaurant in New Orleans, which is a dear favorite of mine), but the last time I was at Mansur's I must have ordered them. They must not have been good because I must have sent them back. I don't remember, but before dinner I was told, "Now, you know you don't like their charbroiled oysters, so don't order them!"



The man had a salad!



For the entree, I had the veal in a reduced demi-glace/red wine sauce topped with jumbo white lump crabmeat in a bernaise sauce. The veal was excellent, and it could have stood on its own without the crab. I just pushed it to the side and concentrated on the veal. (I hope the PETA people don't get me. I just can't help myself. When veal is on the menu, that's what I usually get.) I debated about not getting it, but that's what I would have ordered if no one was looking, so that's what I ordered.





He had Chilean sea bass over whatever the day's risotto was (I didn't taste it). I'm not that much of a fish person -- once in awhile, maybe -- but not too often. He said it was great.



After dinner -- you guessed it. We passed on dessert and had Community coffee to end the meal.

[Shelby]

Heck, I'd get the veal, too. I always figure that little old me isn't going to make a difference if I morally choose not to order it lol.

Everything looks delicious.

[PopsicleToze]

This morning I had to go shopping. There were 4 priorities:
1) I need meat for today's meal (trying Whole Foods first)
2) Mom asked me to find something for her
3) Tony's Seafood (because you will love it!)
4) Scallen's Meats (because I need to take a picture of those turkey necks)

First, we stop by Whole Foods. I'm looking for a particular type of meat. They don't have it. Guess it's not high-brow enough for them.

But, since we're there anyway, we can always pick up a few things.

First, I run into strawberries. Notice the farm name on the package? Yes, that is the farm we visited earlier this week. Well, we don't need them today.



Next, I just had to take a picture of the parmigiano reggiano. Growing up, I NEVER had this -- didn't even know it existed. The only parmesan cheese I had was in a little packet tucked in Kraft's spaghetti-making kit. Truly! That's what Mom used (and still uses) to make spaghetti. When I firsted tasted *real* parmesan cheese, I was ectastic! "So, this is what this cheese is supposed to taste like!" We don't need it today, but that's the only parmesan cheese I use, and just the sight of it makes my taste buds tingle.



Then, there's the bread. It's all good, but what I typically buy (today included) is the seeduction bread. It's fantastic! Just cut a thick slice and spread a little butter on it, and it's all you need for breakfast.



The cheese case is right next door. I don't know a lot about cheeses, so I just usually pick up a few from the small case to sample. When it's great, that's a good thing. When it's not, I only bought a small sample, so it doesn't matter.



Oh, and I left without breakfast, so I had to go ahead and have a taste of the bread.



They have a great olive bar!



And here's what I got (will graze for lunch on bread, cheese and olives)...

Edited by PopsicleToze, 24 March 2011 - 11:07 AM.

[PopsicleToze]

Heck, I'd get the veal, too. I always figure that little old me isn't going to make a difference if I morally choose not to order it lol.

Everything looks delicious.

And that's why we would be great friends!

[PopsicleToze]

TONY'S SEAFOOD

The pictures will speak for themselves. One thing of interest, however, is the live catfish pond. The catfish are Mississippi farm-raised, and they are trucked in. The truck pulls up to the front of the store, opens the valve and literally pumps them in. It's fun to hear the sound it makes when a really huge catfish hits the water!













































AND, THERE'S MORE... THEY SHIP!
Bon Appetit!

[PopsicleToze]

AND JUST FOR KAY

Look what Tony's just happened to have...



Now, I'm not saying that we're going to have this, but if you happen to see *anything* remotely similar to this, please know that it's just for you!

[sparrowgrass]

Dang, what a wonderful blog!! I have enjoyed every word and picture, and drooled over most of them!!

Just a note--the T in T-Mike is a contraction of petite. Learned that from Dave Robicheaux, I think.

[PopsicleToze]

Now, I have to find this thing for Mom. She wants Lipton in a box type soup (thing) that's called, "Lipton Recipe Secrets - Savory, Herb & Garlic," whatever! Now, just hold your breath. I could tell her that I could make this all day long, and it wouldn't make a difference (know your audience!). She has her church ladies luncheon tomorrorw (the last Friday of every month), and she does NOT want me to cook it for her. What she wants is to find the ingredients that were listed on whatever recipe she clipped for that luncheon. The *only* thing I can do is try to find what she needs, because believe me when I tell you that I learned a looooooong time ago that it simplifies my life just to know when to say, "Yes, ma'am."

So, I *know* I'm not going to find it anywhere that is popular, because she has already tried about 6 grocery stores, but since I am in North Baton Rouge anyway (at Tony's Seafood), there happens to be a Piggly Wiggly. (Yep! Just like in "Driving Miss Daisy.")



So, I stop, and, YES, they had them! Great! I'll take 4 boxes (because she might want more one day, and I do not want to do this again).

[PopsicleToze]

Dang, what a wonderful blog!! I have enjoyed every word and picture, and drooled over most of them!!

Just a note--the T in T-Mike is a contraction of petite. Learned that from Dave Robicheaux, I think.

That makes sense. Petite = little, so T-Mike = Little Mike
Just a note - if you know anything more about that tradition, please feel free to chime in and tell us about it. What I know is what I told you, so I know there is soooooo much more to learn.

I'm so glad you like the blog!

[kayb]

AND JUST FOR KAY

Look what Tony's just happened to have...



Now, I'm not saying that we're going to have this, but if you happen to see *anything* remotely similar to this, please know that it's just for you!

YAY! The last time I was going to have crawfish pie, I'd bought 5 or 6 pounds of crawfish and laboriously spent a couple of hours peeling and collecting tail meat. I put it in a bowl in the fridge to be compiled into a pie the next day, and headed out for something or other. When I got home, my daughter had eaten Every Bit Of IT! That's as close as that child has ever come to death....

H'mmm. And Tony's ships? We may have to see about doing some business, here.

[PopsicleToze]

Kay, look at what just came out of the oven -- literally. They are still too hot to eat.



Come on, now... everyone sing along...

Goodbye, Joe, me gotta go, me oh my oh.
Me gotta go, pole the pirogue down the bayou.
My Yvonne, the sweetest one, me oh my oh.
Son of a gun, we'll have big fun on the bayou.

Jambalaya and a crawfish pie and fillet gumbo
'cause tonight I'm gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
son of a gun, we'll have big fun on the bayou.

Forgive me; I couldn't help myself!
And I'm sure looking forward to tasting one of these little pies!!!

[heidih]

Thanks for today's tour. Not being a fish fan I guess you can not comment on the catfish dishes at Tony's? Looks like a winner of a place. Those little whole onions in your take out container of olives look tempting. Prep? I am so with you on that first experience of real Parmegiano Reggiano cut from a big wheel- "where have you been all my life baby?" I crooned to the crumbly goodness.

[PopsicleToze]

Speaking of Hank, Sr., Walker, Louisiana is home to the Old South Jamboree. When country music was coming alive, and when the Louisiana Hayride was a necessary stop for up and coming stars (click here for history), Walker was on the map. Many of them would stop by the Old South Jamboree, and that was the case for years and years.

Now, Hank Sr. passed away in 1953, so I never heard him sing in person, and when I was a child, I didn't appreciate his music anyway. However, I did like Loretta Lynn, and I knew just about every song she sang. She came to sing at the Old South Jamboree when I was about 6 yrs old (early 1970s). So, Mom and Dad piled us up and brought us to see her. I must have been singing in my chair, because she called me up on stage, and I went... I could cringe in my seat now, but it must have been *hilarious* to see a 6yr old child sing, "You ain't woman enough to take my man!"

Rhonda

P.S. I can't sing a note, but I guess I didn't know it at the time.

[PopsicleToze]

Thanks for today's tour. Not being a fish fan I guess you can not comment on the catfish dishes at Tony's? Looks like a winner of a place. Those little whole onions in your take out container of olives look tempting. Prep? I am so with you on that first experience of real Parmegiano Reggiano cut from a big wheel- "where have you been all my life baby?" I crooned to the crumbly goodness.

No, I've eaten them. The fried catfish is delicious, and the baked catfish is just okay (but that's just me). The little whole onions were a treat, but I love onions in any shape or form.

Glad to know it just wasn't me on the Parm Reg!

[PopsicleToze]

I never did get to Scallan's Meats (scratch that off the list), because I had a phone call and had to meet someone for lunch. However, I still have a picture on my memory card from a previous visit. I was there when they first opened that morning, and a man was bringing a whole pig from the back. I asked him if I could take a picture. He looked at me like I was crazy, but he said, "Sure. Why not?"

Warning... pretty graphic...

[Darienne]

Speaking of Hank, Sr., Walker, Louisiana is home to the Old South Jamboree. When country music was coming alive, and when the Louisiana Hayride was a necessary stop for up and coming stars (click here for history), Walker was on the map. Many of them would stop by the Old South Jamboree, and that was the case for years and years.

Now, Hank Sr. passed away in 1953, so I never heard him sing in person, and when I was a child, I didn't appreciate his music anyway. However, I did like Loretta Lynn, and I knew just about every song she sang. She came to sing at the Old South Jamboree when I was about 6 yrs old (early 1970s). So, Mom and Dad piled us up and brought us to see her. I must have been singing in my chair, because she called me up on stage, and I went... I could cringe in my seat now, but it must have been *hilarious* to see a 6yr old child sing, "You ain't woman enough to take my man!"

Rhonda

P.S. I can't sing a note, but I guess I didn't know it at the time.

A wonderful story and not one you hear every day, for sure. Thanks, Rhonda.

[janeer]

You've sure been busy. Those frogs legs and head-on shrimp at Tony's are incredibly cheap! I'm jealous. The photo of the Picayune Creole cookbook brought back memories. I lost mine in a move. That was the book everyone relied on before Prudhomme.

[llc45]

Wow - this blog is great. Either you have a tremedous amount of energy or you are going to be very tired at the end of this week .

[PopsicleToze]

You've sure been busy. Those frogs legs and head-on shrimp at Tony's are incredibly cheap! I'm jealous. The photo of the Picayune Creole cookbook brought back memories. I lost mine in a move. That was the book everyone relied on before Prudhomme.

Their frog legs are from China and that's RIGHT HERE when they should have been from Rayne, Louisiana (the frog capital of the world)! But they looked good, and there was a time way back when when a "seafood platter" was the order of the day (everything was fried), and it would always include a pair of fried frog's legs. I didn't order the seafood platter, because I was only a little girl, and that was a LOT of food. Daddy ordered it, and I would sample from his plate. However, we always ordered whatever we wanted. We *never* had to order from the children's menu. What to order from a large menu could be intimidating -- especially when I had just learned to read -- but Mom gave me this advice, and it's still good, "When you are in a seafood restaurant, order seafood. When you are at a steak house, order steak. If you don't know what to order, ask the waiter what he would order." I love my parents!

And the shrimp? $5.99/lb is not cheap around here. When I want shrimp, I drive to the Shrimp Lot of New Orleans' westbank. They're fresh off the boat. Bring an ice chest, or you can buy a styrofoam one there. If you order at least 10 lbs, you get large, fresh, head-on shrimp for $2.50/lb. When I go, I usually get 20 lbs because that is the EXACT amount of pounds when I decide, "I am not peeling anymore shrimp."

The Shrimp Lot has been shown on eG before, and we won't make it there in this week's blog, but I happen to have a picture on my memory card from a previous trip. Here you go...

Large, head-on shrimp. I think I bought these for barbecued shrimp. You have to have the heads for barbecued shrimp, and even for dishes that don't require the heads, I need those heads for stock.



And here is a photo (courtesy of Louisiana Dept of Tourism) of a frog jumping contest at the Rayne Frog Festival in Cajun Country.

Edited by PopsicleToze, 24 March 2011 - 07:18 PM.

[PopsicleToze]

Wow - this blog is great. Either you have a tremedous amount of energy or you are going to be very tired at the end of this week .

I'm already tired, but it's a good tired. And, yet, we still didn't get to dinner tonight. (Who knew?) That can wait until tomorrow, and I still have one more huge thing that I want to post which I can't post yet because it doesn't happen until Saturday. However, after Saturday, a girl can sleep...

[kayb]

Kay, look at what just came out of the oven -- literally. They are still too hot to eat.



Come on, now... everyone sing along...

Goodbye, Joe, me gotta go, me oh my oh.
Me gotta go, pole the pirogue down the bayou.
My Yvonne, the sweetest one, me oh my oh.
Son of a gun, we'll have big fun on the bayou.

Jambalaya and a crawfish pie and fillet gumbo
'cause tonight I'm gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
son of a gun, we'll have big fun on the bayou.

Forgive me; I couldn't help myself!
And I'm sure looking forward to tasting one of these little pies!!!

Ohhhhh, man! If I leave now, I can be there before breakfast. Save me one?

[onrushpam]

When I was a child, growing up in the Ozarks, we'd sometimes go to the lodge at the nearby state park... they had 2 "special" dishes...
rainbow trout (didn't like them then and don't like them now) and frogs legs (loved them then and haven't had them for a LONG time)

I LOVE crawfish pie! I think I might still have one from Heberts in the freezer from my last trip over your way... If so, it needs eatin' and I'm on a freezer cleanout mission!

Edited by onrushpam, 24 March 2011 - 07:34 PM.

[PopsicleToze]

Kay, absolutely! You are the one reason we're having this. You can have as many as you want, and I so wish that I could e-mail them to you! Maybe in a future life...

[PopsicleToze]

When I was a child, growing up in the Ozarks, we'd sometimes go to the lodge at the nearby state park... they had 2 "special" dishes...
rainbow trout (didn't like them then and don't like them now) and frogs legs (loved them then and haven't had them for a LONG time)

I LOVE crawfish pie! I think I might still have one from Heberts in the freezer from my last trip over your way... If so, it needs eatin' and I'm on a freezer cleanout mission!

I am so glad you posted, but you have got to get this out of the freezer! And let us know how it tastes! I can't wait!

Edited by PopsicleToze, 24 March 2011 - 09:26 PM.