"The New Orleans Restaurant Cookbook" by Deirdre Stanforth The first half of the book, there are little histories of like the Big Ten of NO restaurants, and I'm enjoying that also. Second half has some of their long time favorite recipes. There is a review at the bottom of this page: http://www.amazon.com/New-Orleans-Restaurant-Cookbook/dp/0385050321
I really like this thread...it makes me hungry and I never am because of aall the cooking and smells all day long. Steaks, Oysters and crawfish, Redfish. wow. The blackeyed peas sound great "Gotta git dat" I know ...bad pun...exquisitely bad!! I really am going to cook those beans as a side for the entrees next week.
just picked a big bowl full of roma tomatoes. i think i'll make a fresh marinra sauce with the tomats and lots of fresh herbs from my herb bed. probably over spaghetti. and if i have some lettuce in the fridge, probably a salad to go with it.
Heritage Pork Tenderloin seasoned with mustard and rosemary, wrapped in Pancetta Tesa From: Fatted Calf Charcuterie These Fatted Calf folks are INCREDIBLE for specialty meats. Oh yeah, with mashed sweet 'taters and broccolini.
