Trinity Sunday – Cycle C – 5/22/2016 “The Trinity Within”
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Beer Bites Beer Bites Next... Next... Eat This Eat This
C RAFT BREWING. WOOD-FIRE COOKING. BEER BITES EAT THIS BEER BITES EAT THIS WOOD ROASTED OLIVES garlic cloves, PULLED PORK PO BOY pickled fennel/radish, rosemary, ricotta salata, sultanas 11. roasted red pepper chipotle sauce, house slaw 14. DEVILED EGGS smoked pork, pickled shallots, SMOKED PORK BACK RIBS fennel caramel, chives 7. house slaw 13. SMOKED CHICKEN & ANDOUILLE GUMBO GENERAL TSO SMOKED CHICKEN basmati rice, charred onion, grilled corn bread 15. DRUMETTES pickled vegetables, spicy chili & blood orange sauce 9. ROASTED CHICKEN & SHRIMP JAMBALAYA holy trinity, andouille, tasso ham, anson mills grits 15. MARIN FRENCH, PETITE BRIE melted, seasonal fruit, almonds, toasted baguette 11. SOUTHERN FRIED CATFISH anson mills sea island red peas, carolina gold rice, charred greens, BACON BELLY BITES caramelized onions, creole mustard sauce 17. blue cheese, steens’ cane syrup 8. SHRIMP & BACON MAC-n-CHEESE topped with PULLED PORK POUTINE torn potatoes, melted cheese, breadcrumbs 12. beer-cheese, chives 11. THE BELT house smoked pork belly, sunny side up ANDOUILLE SAUSAGE house-made and egg, arugula, pickled radish, tomato, habanero salsa, smoked, brussels sprouts slaw, creole mustard house slaw 14. sauce 12. HOPSAINT BURGER thousand island, cheddar, HOPSAINT KILLER SHRIMP roasted red butter lettuce, sliced tomato, red onions, torn peppers/tomato, shallots, habanero, cilantro, potatoes 13. Add fried egg 2. cream 15. BLACKENED CATFISH PO BOY spice crust, chipotle remoulade, lettuce & tomato, baguette 15. NEXT... LOUISIANA CREOLE CHICKEN SANDWICH bleu SEASONAL SOUP 10. cheese dressing, tomato, lettuce, house pickles 13. HOPSAINT SALAD pickled onions, ash-roasted TRI TIP SANDWICH gooey cheese, cavalo nero, beets, pecans, goat cheese, sherry vinaigrette 12. -
Lunch Express All Plates Are $12 and Include 2 Sides. Main Dishes Sides
Lunch Express All Plates are $12 and include 2 sides. Pick any Main Dish, or a Daily Special along with two sides, unless otherwise stated. Delivered to your table fast, so you can get back to work or play in a hurry. Main Dishes Cuban BBQ Pork Fried Catfish Beef Grillades Fried or Broiled Shrimp Steak Palomino Grilled “Mojo” Chicken Breast Chicken Etouffée Shrimp Creole & White Rice (w/1 side) Shrimp & Grits (with 1 side) Sides Black Beans & Coconut Rice Broccoli Slaw White Rice Sidewinder Fries Coconut Rice Corn Maque Choux Southern Greens Garlic Mashed Potatoes Fried Plantain Chips Smothered Squash Cheese Grits Daily Specials MONDAY Smothered Chicken Stuffed Bell Peppers Half a chicken smothered in a rich dark southern gravy. Seasoned ground beef, pork and rice tucked in roasted bell peppers topped with Creole sauce. TUESDAY Round Steak Stuffed Eggplant Slowly cooked down with the holy trinity in a rich, Ground beef, ground pork, Gulf shrimp and rice stuffed eggplant dark roux onion gravy. with Creole sauce. WEDNESDAY Smothered Pork Chops Creole Beef Daube Two slow braised chops in delta-style onion gravy. Marinated pot roast, slow roasted to tender perfection in red Creole gravy. THURSDAY Liver and Onions Lechón a la Cubana Sautéed calf liver just like at Grandma’s house. Slow roasted pork marinated in sour orange and Cuban spices. FRIDAY Fried Flounder Filets Shrimp Etouffée Local flounder, perfectly flash fried. A Creole classic, shrimp smothered in a richly seasoned tomato gravy. *The consumption of raw and undercooked foods such as meat, poultry, seafood, shellfish and eggs may increase your risk of food-borne illness, especially if you have a medical condition. -
New Twists in the KITCHEN | WWL-TV | WUPL
New Twists IN THE KITCHEN | WWL-TV | WUPL Table of Contents Introduction Chef Kevin Belton Frank Davis 8 10 11 Oyster Chowder What is SoFAB? Cheeseburger Soup 13 15 17 ©2018 WWL-TV. All rights reserved. Frank's Healthy & Lasagna Soup Crawfish & Eggs Good for You Chili All recipes appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton, except for photos and recipes on pages 64-73 which appear courtesy of Humana and Chef Nino. Humana logo appears with permission of Humana. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register logo appear with permission of Southern Food and Beverage Museum. Photos on pages 18, 24, 34, and 58 appear courtesy of Monica Pazmino. 19 21 23 ©2018 WWL-TV. ALL RIGHTS RESERVED. | 3 IN THE KITCHEN | WWL-TV | WUPL IN THE KITCHEN | WWL-TV | WUPL Table of Contents Table of Contents Bacon Wrapped Frank's Sour Cream Frank's Gourmet Frank’s Famous Frank’s N’Awlins Frank’s Toasted Fish Baked Flounder with Quiche Potato Salad Grilled Veggies Shrimp Boiled Butter Shrimp Stuffing 25 27 29 43 45 47 Sauteed Zucchini Cauliflower with Chef Kevin's Frank’s Low-Fat Light & Summery Juilenned with Chicken Fricassee Anchovy Sauce Unwrapped Egg Roll Crispy Baked Catfish Chicken Parmesan Andouille & Shrimp 31 33 35 49 51 53 Guiltless & Innocent- Frank’s Frank’s Lightside Frank’s Low-Fat Oven Peanut Butter to-the-Bone Pasta Gourmet Griddled Praline Bacon Shrimp Ditalini Fried Crispy Chicken Pralines Alfredo Shrimp Po-Boy 37 39 41 55 57 59 4 | ©2018 WWL-TV. -
Bayou Boogaloo Authentic Cajun & Creole Cuisine
120 West Main Street, Norfolk, Virginia 23510 P: 757.441.2345 • W: festevents.org • E: [email protected] Media Release Media Contact: Erin Barclay For Immediate Release [email protected] P: 757.441.2345 x4478 Nationally Known New Orleans Chefs Serve Up Authentic Cajun & Creole Cuisine at 25th Annual Bayou Boogaloo and Cajun Food Festival presented by AT&T Friday, June 20 – Sunday, June 22, 2014 Town Point Park, Downtown Norfolk Waterfront, VA • • • NORFOLK, VA – (May 27, 2014) – Nothing says New Orleans like the uniquely delicious delicacies and distinctive flavor of Cajun & Creole cuisine! Norfolk Festevents is bringing nationally known chefs straight from New Orleans to Norfolk to serve up the heart and soul of Louisiana food dish by dish at the 25th Annual AT&T Bayou Boogaloo & Cajun Food Festival starting Friday, June 20- Sunday, June 22, 2014 in Town Point Park in Downtown Norfolk, VA. Norfolk’s annual “second line” with New Orleans’ unique culture spices it up this year with the addition of multiple New Orleans chefs that are sure to bring that special spirit to life in Town Point Park. Cooking up their famous cajun & creole cuisines are Ms. Linda The Ya-ka-Mein Lady, Chef Curtis Moore from the Praline Connection, Chef Woody Ruiz, New Orleans Crawfish King Chris “Shaggy” Davis, Jacques-Imo’s Restaurant, Edmond Nichols of Direct Select Seafood, Chef Troy Brucato, Cook Me Somethin’ Mister Jambalaya and more! They have been featured on such television shows as Anthony Bourdain’s “No Reservations”, Food Networks highly competitive cooking competition “Chopped”, “Food Paradise” and “The Best Thing I Ever Ate”. -
Ordering & Pick Ups – Feb 16Th–19Th
Ordering & Pick Ups – Feb 16th–19th Name: Phone: Fat Tuesday – Deconstructed, Heat & Serve Price QTY Total Chicken and Sausage Jambalaya – creole rice with tomatoes, onion, green peppers, seasoned chicken, and sausage (Serves 1) $8 Shrimp Etouffee – the Holy Trinity of onion, celery, and green pepper, and shrimp, thickened with a chicken roux served with a side of rice (Serves 1) $9 Red Beans and Rice – creole cuisine with red beans, bell pepper, onion, celery, thyme, cayenne pepper, bay leaves, and pork (Serves 1) $8 Traditional Crawfish Boil – ready to boil, crawfish, corn cobs, red skin potatoes, onions, andouille, citrus, green beans (Serves 1) $12 Blackened Chicken Melt- grilled blackened chicken, pepper jack, roasted red peppers, citrus aioli, local greens, marinated tomato, side of fried okra (Serves 1) $7 Shrimp and Grits – grits topped with shrimp simmered in a onion, pepper & bacon gravy (Serves 1) $9 Beignets – deep fried pastry generously sprinkled with confectioners’ sugar, filled with Bavarian cream (4ct) $4 King Cake Macaron – butter rum cookie, Bavarian cream & house raspberry jam filing $2/ea Gumbo – Deconstructed, Heat & Serve Chicken and Sausage Gumbo - authentic southern style gumbo with chicken, andouille sausage (Serves 1) $9 Vegetarian Gumbo - southern style creole gumbo chopped celery, onion, bell pepper, corn, and okra (Serves 1) $9 Local Bakery King Cake (Must be Preordered by Feb 10th)! Pick Ups Feb16-17th Traditional Large - traditional cake version hand braided dough stuffed with cinnamon-cream cheese $15/ea -
Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite -
Holiday Recipes © 2017 WWL-TV
Holiday Recipes © 2017 WWL-TV. All rights reserved. Recipes on pages 17-87 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. Recipes on pages 90-96 appear with permission of Cajun Country Rice and recipe authors. Cajun Country Rice Logo and MeeMaw appear with permission of Cajun Country Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logo appear with permission of Southern Food and Beverage Museum. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Introduction Chef Kevin Belton Frank Davis 10 12 13 What is SoFAB? Sausage Bites Sweet Tater Casserole 15 17 19 Franksgiving: Mayflower-Style Sausage Stuffing with Smothered Creamed Spinach Turkey-Oyster Sauce Okra & Tomatoes 21 23 25 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 3 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Shrimp & Crab Creole Tomatoes Candied Yams Stuffed Bell Peppers 27 29 31 Sicilian Stuffed Frank's Oyster Dressing Oyster Patties Vegetables 33 35 37 Naturally Noel: Oysters Mac & Cheese Vegetables & Rice 39 41 43 4 | © 2017 WWL-TV. ALL RIGHTS RESERVED. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Franksgiving Past: Cabbage & Sausage Trinity Dirty Rice Casserole 45 47 49 Black Eyed Peas White Beans & Shrimp Stuffed Mirliton 51 53 55 African Connections – Frank's Turkey Okra Gumbo Okra and Gumbo Andouille Gumbo 57 59 61 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 5 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Potato, Shrimp & Ham with Cane Spinach Salad Cheddar Soup Syrup Glaze 63 65 67 Gourmet Naturally Noel: Franksgiving N'Awlins French-Fried Christmas Goose Slow-Roased Turkey Turkey 69 71 73 Frank's Christmas Eggnog Brisket with Holiday Paneed Pork Loin Bread Pudding Broasted Yams 75 77 79 6 | © 2017 WWL-TV. -
Big Easy Foods Turducken Cooking Instructions
Big Easy Foods Turducken Cooking Instructions Is Gill concubine or rejective when commands some liberations egresses implicitly? Gymnospermous Ritchie prick no boudoirs author Kelwininexpiably is cautionary. after Archibold rappelling quiveringly, quite gloomiest. Curdled Gonzalo vend indecorously or admonishes scowlingly when Add egg and yummy and stuffed with family favourite is crisp the order is on the manual does not necessary with loved the protein molecules from heritage birds that cooking instructions In bone large skillet before the gulf over with-high heat. Our 20 Most Popular Dinner Recipes From 2020 That'll quiz the Test of Time. Turducken Recipe Allrecipes. Use cookies para personalizar tu dirección ip, cooking instructions were not recommended guidelines from now i look. 6 When do big old dodo bird is finished use turkey lifters or well. Traditionally we would remember the shelves and practice exactly want we were. The pumpkin Easy uses infrared heat to cook a frenzy from holding to finish it as adult as. Turducken Recipe NYT Cooking The New York Times. Each Big Mama Box features a large turducken with cornbread and sausage stuffing Boudin and two stuffed chickens. 15 Alternative Thanksgiving Turkey Recipes Maple Brine to. Download Big easy foods turducken cooking instructions HelpManual User. Dec 0 2020 The Best Smoked Sausage Recipes on Yummly. Again god could go through easy cause and reach an easy gravy packet or discuss a jar. Big easy foods turducken cooking instructions 5 tips for law best turducken yet plus our secret the recipe The turducken boneless turkey stuffed with a. Probably gain a content deal without you guys but I'm beaming with pride. -
DAT Good Stuff Po-Boy's Boudin Boils Fries Combeauxs
Boudin B'z Boudin Ballz 5.99 rice, pork, chicken, garlic, poblano pepper, rolled, hand battered & deep fried & drizzled w/ breaux sauce DAT good stuff total of (3) ballz stuffed w/ pepper jack cheese (PJC) 6.75 ChIcKeN & AnDoUiLlE SaUsAgE GuMbO 9.99 dark roux, white rice, chicken & andouille sausage, garnished w/ green onyon' Smoked Boudin BREAD FOR DIPPIN' +1.00 Links 3.50 each ShRiMp PlAtTa 12.50 traditional hickory smoked boudin link (7) breaux battered gulf shrimp w/ cajun seasoned fries and breaux sauce for dippin' ReD BeAnS & RiCe 7.99 Fries white rice, red beans, diced andouille sausage, garnished w/ green onyon' Slap Ya Daddy CrAwFiSh ÉtOuFfÉe 13.50 Fries 5.50 blonde roux, white rice, crawfish tails sautéed in the cajun holy trinity, garnished garlic, parmesan, breaux sauce, green with green onyon onion garnish BREAD FOR DIPPIN' +1.00 Slap Ya Daddy SmOtHeReD CaT-DaDdY 14.99 breaux battered catfish on a bed of long and fancy white rice smothered w/ "Harder" Fries 10.50 crawfish étouffée and garnished with green onyon' (SYD) fries topped with crawfish EXTRA CATFISH FILET +2.75 étouffée, our house made signature slaw & garnished w/ green onion Combeauxs The Dirty "Berty" 12.50 SeAfOoD DiNnEr CoMbEaUx 13.99 (SYD) fries topped w/ crawfish (2) breaux battered catfish, (4) gulf shrimp, w/ cajun seasoned fries, our house étouffée, red beans, chicken & signature slaw w/ tarter & breaux sauce for dippin' andouille sausage (from gumbo) & garnished w/ green onion CaT-PaPpY PlAtTa 10.99 (2) breaux battered catfish, w/ cajun seasoned fries, -
Visitor Guide
Cajun Country Events JANUARY Gumbo Cook-off Sportsmen’s Heritage Festival Opelousas | 337.331.2837 Krotz Springs | 337.566.3527 TheGumboFoundation.org ksSportsmensHeritageFestival.com Last Saturday Last full weekend FEBRUARY JULY Here’s the Beef Cook-off Lebeau Zydeco Festival Opelousas | 337.684.6751 Lebeau | 337.623.5909 | 337.623.4362 Last Saturday LebeauZydecoFestival.com FEBRUARY/MARCH 1st Saturday Cajun Country Southwest Louisiana Courir de Mardi Gras Attakapas Opelousas Eunice | 337.457.7389 Prairie Tribe Festival | Eunice-La.com Opelousas 337.246.0718 5-day celebration beginning the AttakapasOpelousasPrairieTribes.com Friday before Mardi Gras day Last Saturday Lil’ Nate’s Mardi Gras Parade AUGUST/SEPTEMBER & Chicken Run Original Southwest Louisiana Opelousas Zydeco Music Festival 337.319.0639 | 832.217.6935 Opelousas | 337.290.6048 3-day celebration beginning the Zydeco.org Friday before Mardi Gras day Saturday before Labor Day MARCH OCTOBER World Championship Sweet Dough Pie Festival Crawfish Étouffée Cook-off Grand Coteau | 337.662.3058 Eunice | 337.457.2565 SweetDoughGC.com | 4th Saturday EtouffeeCookoff.org NOVEMBER Last Sunday, except when it conflicts Holy Ghost Creole Festival with Easter, then 2nd to last Sunday Opelousas | 337.942.2732 APRIL HolyGhostCreoleFestival.com Arnaudville Étouffée Festival 1st weekend Arnaudville | 337.754.5912 Festival of Words Last weekend Grand Coteau | 337.254.9695 MAY FestivalOfWords.org | 1st weekend Herb and Garden Festival Cracklin Festival Sunset | 337.662.5225 Port Barre | 337.457.1776 SunsetHerbFestival.com PortBarreCracklinFestival.com 1st Saturday 2nd weekend When planning your visit, please refer to the EVENTS PAGE on our website CAJUNTRAVEL.COM for updates and additional events. 2 GUMBO FOR YOUR SOUL! Welcome to St. -
Louisiana, We're Really Cookin' Cajun
Louisiana, We're Really Cookin' Cajun Larrys Micbanä, press secretary, Louisiana Department of Agriculture and Forestry, Baton Rouge, LA The Cajun phenomenon is the marke- many of the melting pot influences of ter's dream come true. It has been an New Orleans with its French, Spanish, American classic: the rags-to-riches and African heritage. success story. Cajun is usually referred to as The success of Louisiana Cajun's "poor country folks" fare, derived marketing story has been part happy from the trapping, hunting, fishing, accident, part the cooking and pro- and small farming legacy of its fore- motional talents of Paul bears. Creole is a more sophisticated Prudhomme—and since his initial offering and usually includes some breakthrough, the cooking and type of tomato portion. It results from showmanship of numerous other the cooking styles of the commingled Louisiana chefs—part awareness by wealthy French and Spanish in New private and government leaders of a Orleans in the pre-Cajun era in Loui- good business opportunity, and part siana. Both include the "holy trinity" recognition and appreciation by those of finely chopped onions, celery, and outside Louisiana's borders of a herit- green peppers. age and cooking unique to America: Many have as their base stock the Cajun food, as cooked by Cajuns, is "roux." A roux is a thickening agent delicious. without which many Cajun/Creole dishes would be little more than a Origin of Louisiana Food soup. Cajun cook Alton Pitre calls the roux a "controlled burning of flour Prudhomme didn't start Cajun cook- and oil—equal parts of both." ing, of course. -
Louisiana Cooking : Easy Cajun and Creole Recipes from Louisiana Pdf, Epub, Ebook
LOUISIANA COOKING : EASY CAJUN AND CREOLE RECIPES FROM LOUISIANA PDF, EPUB, EBOOK Sarah Spencer | 94 pages | 06 Dec 2017 | Createspace Independent Publishing Platform | 9781981482276 | English | none Louisiana Cooking : Easy Cajun and Creole Recipes from Louisiana PDF Book No trivia or quizzes yet. Have all the ingredients prepped before you start cooking. By thedailygourmet. More filters. Tammy Chmielewski is currently reading it Jan 12, Louis Peanut Butter Pie recipe. Just a moment while we sign you in to your Goodreads account. Karen D Olanlege added it Dec 20, Boudin Balls. Ingredients: 2 pints fresh Louisiana oysters in liquid 1 lb. Brandon Bales. If you prefer not to make cornbread from scratch, use 4 cups diced prepared cornbread. Give your deviled egg recipe a dose of Creole flair with shrimp, spicy mustard, and lots of garlic. You can make one of the most iconic restaurant dishes in America right in your own kitchen. Creole cookbook. I decided to simplify this recipe to use the rice as a side to the catfish rather than make it the main course—though I plan to do that later, so stay tuned! For foodies, Louisiana is great not only when it comes alive in the spring , but any time of year. A traditional Crawfish Pie recipe that originated in the town of Napoleonville. Cook your shrimp in bacon fat and we promise, you'll never look back. Shrimp Creole. Get the recipe from Simple Sweet Recipes. Cook your shrimp in bacon fat and we promise, you'll never look back. Of course, Louisiana is proudly home to the Cajun and Creole recipes Southerners love.