New Orleans

Eating Large in the Big Easy



The chefs of New Orleans still know how to do it right. We had a chance to sample some of their famous cuisine, as well as participate in several cooking classes to learn some secrets from the Big Easy. Lesson #1- making a roux in not easy. Lesson #2- The Trinity has roots much deeper than the flavors of onion, celery and bell peppers. Sad to say, many of the barbeque vendors, were never able to come back since the Big easy was hit hard by Katrina. A spring visit found the city coming back strong and abuzz with great food finds. Iy was a great opportunity for us to learn more about the history of this famous cuisine and participate in several cooking lessons as well as a visit to the food museum.


In the area around the French Quarter,  many of the eateries offer grilled or barbeque items on their menus. As well known, the city's famous dish of Barbecue Shrimp doesn't traditionally involve a grill. Had the dish at the ever popular institution of fine food, Mr. B's Bistro.


Classes at the New Orleans School of Cooking are open to the public. Classic trained chefs fill us in on the history of New Orleans cuisine. The Trinity of onion, green pepper and celery goes in almost everything with fresh garlic a typical forth silent partner. Adding fresh parsley and chopped green onion at the end is known as the "Blessing."


Helmed from glass panel classroom next to the river, Crescent City Cooks! explores more traditional cajun cooking. We learn recipes passed down through local familes.


Bravely surving in one of the hardest hit district in a neighborhood still sprinkled with red tagged homes, we visit the venerable barbeque legend-

The Joint. Smoked in big oversized barrels out back, the meats here are top notch. Tender  chicken, ribs, brisket pulled pork and sausages. The house sauce is light and tangy.

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