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MAUTI MEREDITH SCOGGIN PROPERTIES
Work with the very best! Robert Taylor of HoneyBeeRemoval.com, 985-969-4657, is based out of Pontchatoula, Louisiana, however he has been capturing honey bee swarms and salvaging established honey bee hives across the Northshore and New Orleans regions for 25+ years. He is even teaching his grandchildren to capture wild bee swarms! Also if you want to purchase some of Robert's Ponchatoula's Best Honey; <— Please click here!
March, April and May are the prime months where you may encounter scout bees checking out your house or shed for a new home. Bees swarm when they fill up the space in their current home, basically the hive splits and the queen flys off with much of the hive looking for a new home. If they pick your house; then you should call Robert Taylor. He will capture the bees if possible or make your home un-appealing to them if he is unable. Organized and experienced Robert will resolve your bee problem in an efficient manner. Serving St Tammany, Tangipahoa, Washington, Jefferson, St Bernard and Orleans Parishes.
Good afternoon, I came across a really cool informative website which focuses in on the just the 7 species of Poisinous snakes found in the State of Louisiana. In doing so, the website, www.PreserveVenemous.com gives you multiple pictures and good information on how lethal the bites are of say the Cottonmouth and the Copperhead.
FYI, part of the reason I post this information is because I cannot stand the ignorant statement "the only good snake is a dead snake". I used to catch speckled kings and blackrunners as a kid. Snakes are just another part of our diverse wildlife and there is a good reason kings snakes are named king snakes!
Hope you enjoy.
Historical Slidell Louisiana
Founded in the early 1880’s, the Slidell Railroad Station was named after the American politician and Confederate ambassador to France, John Slidell (1793 – July 9 1871). The station was located near to the creosote works nestled along the banks of famous Lake Pontchartrain. On October 15 1883, passengers embarked upon their very first steam engine locomotive trip from Slidell Station marking the beginning of what is now known as the City of Slidell. Shortly thereafter the town began to flourish and saloons and boarding houses were developed, followed by farmers riding into town to trade their livestock. In 1888, Slidell became a fully incorporated town and a government was founded, a mayor was elected and a town marshal appointed. Plenty more businesses were to follow with stores, a carpentry shop, an iron foundry, dress shops and an undertaker’s service all springing up within a short time. In those early days the town resembled any other town you might expect to see in an old Western movie. But whereas most towns have developed into the concrete jungles we have now come to expect, Slidell still harbors elements of those days of old, with the railroad station still taking a place of pride as a centerpiece in the town with the railroad tracks still running alongside the bayou.
One of the reasons that Slidell has flourished where many other railroad towns have slowly faded into obscurity is how it has embraced industry. From the growth of the creosote plant to a lumber mill and a ship yard which has hence given a substantial boost to the local economy. Slidell has embraced change while keeping its ties to its origins as a railroad town. The local ship yard helped sustain the economy during times of war, particularly in World War I and World War II. In the 1960’s, Slidell began to develop its modern profile, as a city of technology and became home to one of NASA’s 3 local sites for the lunar landing program.
Within easy driving distance of the beaches of the Mississippi Gulf Coast, the glamour and intrigue of New Orleans, and the Lockheed Martin Manned Space Systems – there are opportunities to enjoy all that the area has to offer. Towering live oaks and stunningly picturesque egrets call Slidell Louisiana home and make for wonderful opportunities for any amateur or professional photographer.
For all you food junkies out there, a great shrimp boil is never far away. Slidell has some of the best restaurants in Louisiana, even a steakhouse so popular they don’t even need to have a sign – it’s that good! 🙂 From gourmet coffee to red beans and rice, there are plenty of culinary adventures to be had and the atmosphere at the local diners just can’t be beat. Grab a shrimp poboy, relax at Heritage Park, and enjoy free live music in the spring and in the fall – and don’t miss out on the Bayou Jam Concert Series. So much fun for the entire family, Slidell is a city that can be enjoyed by people of all ages.
Top Ten Slidell Restaurants
1. Southside Cafe – 3154 Pontchartrain Drive
2. Neely’s Pizzeria – 196 Audubon Drive
3. Yee Chinese Restaurant – 300 Pontchartrain Drive
4. Samurai Sushi – 3769 Pontchartrain Drive
5. Young’s Steakhouse – 850 Robert Boulevard
6. Creole Bagelry – 1337 Gause Boulevard
7. Tacos and Beer – 2142 1st Street
8. Dante’s of Slidell – 3971 Pontchartrain Drive
9. Thai Orchid Restaurant – 785 Robert Boulevard
10. Michaels Restaurant and Lounge – 4820 Pontchartrain Drive
Shopping and Tourism
With holiday celebrations galore and plenty of places to shop, Slidell is one of the true gems of the South, not only for its family oriented atmosphere and small town charm, but for all the little things that will capture your heart; Christmas Under the Stars in Griffith Park and the Antique District Street Fair are just 2 examples which bring huge crowd of locals and tourists alike.
Slidell is endowed with loads of intriguing activities and attractions including swamp tours to find photo-friendly alligators, local festivals, delightful dinning and shopping, making it a great place to visit and a lively place to live. There is always an chance to get a little closer to the beauty of the swamp, and enjoy the climate, land, and wildlife which make Southern Louisiana famous.
The cultural festivities bring in a variety of live entertainment and great photo opportunities abound when watching the sunset across the calm waters of the lake. Slidell gives you a feeling as if you are discovering a hidden gem in a modern 21st century world. It is such an amazing place where you can literally shop till you drop. And for the kids we can recommend the indoor roller skating rink at Skaters Paradise, which is open throughout the year. As well a true swamp experience, highly recommended to adventurers, is the Bayou Country General Store with great gift merchandise and a whole lot more than you expected!
Just a few of the spectacular places to visit in Slidell are the Woodhouse Day Spa where you can withdraw from your hectic life and can re-invent your body and soul. Two thumbs up for the Slidell Rocks Climbing Gym which provides the gift of climbing to you and your family. As well the Pinewood Country Club, has already celebrated over 50 great years of providing beautiful wedding receptions, providing family swimming pool fun, and featuring a well maintained 18 hole golf course, lighted tennis courts and much more. For experienced fishing in the Slidell coastal waters, Angling Adventures of Louisiana takes you on a real fishing journey, and if you are not exhausted by this time, go charter fishing with Charter Boat Charlie for hot Redfish and Speck action or go for a boat tour of the Honey Island Swamp. As well there are many well known, prominent chain restaurants in Slidell include Ruby Tuesdays, Outback Steakhouse, Cracker Barrel, and many many more for the more conservative diner. Over all, Slidell has plenty to offer!
Fort Pike (1819-1828)
Fort Pike was named after Brigadier General Zebulon Montgomery Pike and was designed to defend and resist attacks from sea or land. Its primary function was to defend the passage between Slidell and New Orleans AKA the Rigolets Pass. Fort Pike was a home site to some 400 confederate soldiers during the civil war. This fort is still preserving our nation’s history with the fact that it has remained standing for two centuries.
Honey Island Swamp Excursion
The Honey Island Swamp provides the visitor with a great opportunity to traverse through pristine wilderness with tales of pirate hideouts and possible sightings of the legendary Big Foot. Get a closer, more intimate, feel of your surroundings in these remaining preserve wetlands. This swamp is something truly unique as it is regarded as the least altered river swamp in the United States of America. This permanently protected wildlife area earned its name due to the presence of bountiful honeybees. Believe me when I say, once you get your first boat ride, you will be carried away by the primitive beauty of permanently protected wildlife habitat.
Slidell Old Town
The Old Town of Slidell was built over one hundred years ago and provides the local community with a nostalgic link to the old time soda shops from the past. If you are a fan of authentic shops, restaurants and antique markets you must visit the Slidell Old Town.
The Slidell museum has been recently renovated and now houses some brand new collections and dynamic displays. The original Slidell museum building was built over one hundred years ago and was situated in the old town building that also housed the mayor’s office and the jail which can still be seen downstairs in the museum. This historical building really takes you back to days gone by and is a great feature for lovers of history.
Slidell Little Theatre
Let members of the Slidell local community entertain you with their high quality productions and workshops. Featuring real dressing rooms, lobby concessions area, ramped seating and plenty of parking facilities, the Slidell Little Theatre is must see for visitors of the town.
If you have children and you are considering relocating to Slidell, you will
no doubt be looking for a good school for them to attend. There are plenty of
schools in Slidell, including 19 public schools and 7 private schools. All of
the Slidell public schools belong to one district; the St. Tammany Parish School
District. Choosing the right school for your children is incredibly important,
which is why we have tried to include schools which will appeal to everybody and
hopefully inform you enough so you are able to make a better decision.
Below you will find a list of 17 Slidell Elementary schools, 9 Slidell Middle schools, 5 Slidell High schools.
There are also 39 Slidell Preschools. If you would like to learn more about the
St. Tammany Parish Public School System you can visit The St. Tammany Parish
Public School System website. The website helps provide a caring environment for
learning, a challenging and relevant curriculum, innovative instruction and
solid student achievement. Constant commitment to improvement and to achieving
high performance has helped Slidell are schools become a leader in the State of
Louisiana, by all major standards of educational excellence.
For further information please visit: http://www.stpsb.org
|School Name||Type||Parent Rating Out of 5|
|Bonne Ecole Elementary School||Public||5|
|Carolyn Park Middle School||Public||5|
|Bayou Woods Elementary School||Public||4.5|
|Whispering Forest Elementary School||Public||4.5|
|Slidell Christian Academy||Private||4.5|
|Little Oak Middle School||Public||4|
|Florida Avenue Elementary School||Public||4|
|Our Lady of Lourdes School||Catholic||4|
|Alton Elementary School||Public||4|
|Cypress Cove Elementary School||Public||4|
|Honey Island Elementary School||Public||4|
|St Margaret Mary School||Catholic||3.5|
|Clearwood Junior High School||Public||3.5|
|First Baptist Christian School||Private||3.5|
|Glyn H Brock Elementary School||Public||3.5|
|Walter Abney Elementary School||Public||Unrated|
|Slidell SDA Education Center||Private||Unrated|
|Boyet Junior High School||Public||4.5|
|Slidell Junior High School||Public||4.5|
|Slidell Christian Academy||Private||4.5|
|Our Lady of Lourdes School||Catholic||4|
|First Baptist Christian School||Private||3.5|
|St Margaret Mary School||Catholic||3.5|
|Clearwood Junior High School||Public||3.5|
|St Tammy Junior High School||Public||2.5|
|Slidell SDA Education Center||Private||Unrated|
|Northshore High School||Public||4.5|
|Pope John Paul II High School||Catholic||4.5|
|Salmen High School||Public||4|
|Slidell High School||Public||4|
|First Baptist Christian School||Private||Unrated|
Whether you are travelling solo or with family and friends, Slidell is a great place to visit and to live. Come here and experience the beauty and adventure of Slidell yourself. At the main entrance of the old train depot, the tarmac has a proud monument of 8 flags standing tall… A reminder to the tourists and citizens of Slidell alike, of its rich history and quiet testament to the resiliency of the City of Slidell.
We hope you have a wonderful time.
Marc Pellettiere email@example.com
Compiled by the hard working men and women at Greater New Orleans Inc., please review the many accolades received in the Greater New Orleans Region.
Serving the Parishes of: Jefferson, Plaquemines, Orleans, St Bernard, St Charles, St
James, St John the Baptist, St Tammany, Washington, Tangipahoa.
What a great place to live!
Please view below the attached sample Ballot for the November 6th, 2012 Presidential Election.
Provided as a courtesy of the Louisiana Secretary of State's Voter Portal. You may also look up your individual sample ballot by name, address, or parish.
Make sure to Geaux Vote!
Hello, please find attached an independent non-partisan review by the Louisiana Public Affairs Reasearch Council; of the Louisana Constitutional Amendments, which are on the voting ballot block for the November 6th, 2012 election. If you are unsure of which way to vote and are looking for more knowledge and even sample arguments for voting for or against each of the constitutional amendments, take a gander at the attached review.
This information is cordially provided by Louisiana State Representative John Schroder, Sr.; District 77.
Louisiana Constitutional Amendments on the Ballot for November 6th, 2012.
CA #1 MEDICAID TRUST
legislature to establish a procedure to determine if there will be a projected
deficit and an adequate method for adjusting appropriations to eliminate the
projected deficit and provides that the Medicaid Trust Fund for the Elderly
created under the provisions of R.S. 46:2691 et seq. is exempted from such
adjustments. SB 82
CA #2 GUNS
Provides that the right of each citizen to
keep and bear arms is fundamental and shall not be infringed and any
restriction on the right to keep and bear arms shall be subject to strict
scrutiny. SB 303
CA #3 NOTICE OF RETIREMENT BILLS
Provides prefiling deadlines and notice
requirements for legislation effecting any change in laws relative to any
retirement system for public employees. SB 21
CA #4 PROPERTY TAXES FOR SPOUSES
Provides that the surviving spouse of
a deceased veteran with a service-connected disability rating of 100% shall be
eligible for an additional homestead exemption if the surviving spouse occupies
and remains the owner of the property subject to the homestead exemption,
whether or not the homestead exemption was in effect on the property prior to
the death of the veteran. SB 337
CA #5 FORFEITURE OF RETIREMENT
Authorizes the legislature to provide
for the forfeiture of public retirement benefits by any person who holds or
held any public office or employment and is convicted of a felony associated
with and committed during his service in such public office or employment.
Applies to persons employed, re-employed or elected and to retirement benefits
earned on or after January 1, 2013. HB 9
CA #6 PROPERTY TAX IN NEW IBERIA
Authorizes the governing authority of
New Iberia to
enter into ad valorem tax exemption contracts on property annexed by the city
after January 1, 2013, which contracts are effective only if approved by a
two-thirds vote of the members of the governing authority of the city. HB 497
CA #7 BOARDS AND COMMISSIONS
Retains the same number of members of
the Board of Regents, Board of Supervisors of the University of Louisiana
System, Board of Supervisors of Southern University and Agricultural and
Mechanical College, State Civil Service Commission and State Police Commission,
provides for the appointment of members of the boards and commissions, and
provides for the filling of vacancies on the boards and commissions, including
vacancies occurring after congressional appointment. HB 524
CA #8 PROPERTY TAXES FOR BUSINESS
Authorizes the State Board of
Commerce and Industry to enter into ad valorem tax exemption contracts with
targeted non manufacturing businesses in parishes which have agreed to
participate in the program established to grant such contracts. HB 674
CA #9 CRIME PREVENTION DISTRICTS
Provides notice requirements prior to
enacting any local or special law relative to the creation of a security
district. Requires the notice to state the substance of the contemplated law,
to disclose whether the governing authority of the security district would be
authorized by the contemplated law to impose and collect a parcel fee within
the district, whether the parcel fee will be imposed or may be increased
without an election, and the maximum amount of the parcel fee if a minimum
amount is set forth in the contemplated law. SB 410
Please make sure to vote!
This information was cordially provided by Louisiana State Representative John Schroder; District 77.
Please see the attached sample ballot of LA Constitutional amendments for the upcoming November 6th, Election.
Please make sure to vote on Tuesday November 6th! Voting is a privilege.
Cafe Du Monde Style Beignets:
FOR THE BLUEBERRY SAUCE: 4 pints fresh blueberries
1 1/2 cups sugar
2 cups water
FOR THE BEIGNETS: 1 cup warm milk (about 105 to 115 degrees F)
1 package dry yeast
1/4 cup sugar
2 medium eggs
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
3 cups (or more) all-purpose flour
Solid vegetable shortening (for deep-frying)
FOR THE BLUEBERRY SAUCE: Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes.
DO-AHEAD TIP:Sauce can be made 2 days ahead. Cover and refrigerate.
FOR THE BEIGNETS:Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in sugar, eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough.
Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes.
Heat shortening in deep fryer to 325ºF.
Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total.
Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain.
Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce over and around beignets. Generously sprinkle powdered sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with powdered sugar, and serve blueberry sauce alongside.
Origins: Beignets are quite possibly New Orleans most popular dessert and certainly one of its most iconic. Beignets are believed to have originated between the 14th and 16th centuries, during the Middle Ages. Original beignets were fried deep balls of basic dough. It is believed that the French introduced Beignets to New Orleans during the 18th Century. The Cafe du Monde, located in the French Quarter neighborhood of New Orleans, is known for its world famous beignets and round the clock service that began in 1862.
Shrimp and Crab Gumbo:
1/3 cup all-purpose flour
3 bacon slices, diced
2 cups finely chopped onion
1 1/2 cups finely chopped green bell pepper (about 1 large)
4 celery stalks, thinly sliced
4 garlic cloves, minced
1 cup water
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
2 teaspoons salt-free Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (16-ounce) bag frozen cut okra, thawed
1 pound peeled and deveined medium shrimp
2 (6-ounce) cans lump crab meat (such as Chicken of the Sea), drained
3 cups hot cooked long-grain white rice
Hot pepper sauce (optional)
Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.
Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.
Yield:6 servings (serving size: 1/2 cup rice and 1 1/4 cups gumbo)
Cooking Light SEPTEMBER 2004
Origin: Gumbo is extremely popular in Louisiana due to its flexibility and variety. Gumbo is a soup or stew-style dish that incorporates almost any meat or vegetable. The large amount of ingredients act as thickening agents to give the Gumbo its distinct consistency. The dish is believed to have originated in Louisiana in the 18th century. Creole gumbo is especially popular in New Orleans. Creole gumbo consists of shellfish, a thickener and tomatoes.
4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Lemon wedges, for garnish
Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced
In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
**8 servings as an appetizer
2000 Television Food Network, G.P. All Rights Reserved.
Origin: Oysters Rockefeller, is a dish that was created by restaurant owner Antoine Alciatore's son, Jules, in 1899. The dish was created at Alciatore's restaurant Antoine's. Oysters Rockefeller is named after John D. Rockefeller, who at one point was the richest man in America at the time.. The dish was named after Mr. Rockefeller because the richness of it's sauce. The original recipe remains a secret, but is generally thought to include; pureed vegetables, oysters and bread crumbs.
1 cup milk
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
1 cup confectioners' sugar
1 tablespoon water
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
Yields 2 Cakes
Origins: King cake, especially the Gulf Coast version, is popular holiday and celebration dessert cake in and around New Orleans. The dish was introduced to the area by Spanish and French colonists. The dish is especially popular during the Mardi Gras or Carnival celebration proceedings. The cake can also be spotted in various forms during Valentines Day, St. Patrick's Day, Halloween, Thanksgiving and Christmas. In Spain, the cake is eaten on January 6th, during the Dia de Reyes, or King's Day holiday.
New Orleans Mirliton Pie :
3 mirlitons, (seed removed) cooked, peeled, mashed
1 stick butter, softened
3/4 cup sugar
1 cup Bisquick
2 eggs, lightly beaten
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup pecan pieces
With shortening, grease a 9-inch glass pie pan. Preheat oven to 350 degrees.
With cheesecloth, a ricer or a fine strainer, strain about 7 ounces of liquid from the mirliton pulp. Beat together softened butter and sugar until light and creamy. By hand, mix in Bisquick, mirliton pulp and eggs. Then add cinnamon, vanilla and pecan pieces.
Pour into prepared pan and bake for 50-55 minutes, until the pie is a dark golden brown on top and bottom. Pie is ready when a knife inserted into the center comes out relatively clean. Serve hot or cold with whipped cream.
Makes 6 to 8 servings
Origin: Mirliton (merleton), also known as Chayote, is a plant used in many New Orleans and Louisiana dishes. The plant resembles a gourd in many aspects. The dish originates from the Mexican state Veracruz. All the parts of mirliton are edible, making it an ideal ingredient for various entrees, desserts and appetizers.
Frank's Boiled Crawfish:
FOR EVERY 43 POUND SACK OF CRAWFISH, USE:
1 whole stalk of celery
4 heads of garlic (tops removed)
12 lemons, sliced or quartered
6 large onions
10 bay leaves
3 – 4 boxes salt
1/2 cup cayenne pepper
8 oz. Liquid crab boil (or 6 bags dry crab boil)
10 ears of corn (cut in thirds)
30 "B" size creamer potatoes
3 lbs. smoked sausage
The first thing you do is empty your crawfish in a No. 3 washtub and cover them completely with cold water.
Makes no difference where your crawfish come from (farm pond or swamp), the only thing you must do is wash them.
YOU DO NOT HAVE TO PURGE CRAWFISH IN SALTWATER! That's an old wives tale. It isn't necessary and it doesn't work! All it does is kill the little critters!
But it is necessary to wash them several times.
I recommend you do at least 4 or 5 washings, dumping the old water after each filling of the tub.In short, you should wash until the water comes out clean.
Then drain off the last rinse completely and get your boiler ready.
In a large pot – 90 to 102 quart is suggested if you plan to boil the entire sack at once – put in enough water to completely cover the crawfish when they are added, and bring it to a rapid boil.
Then, toss in all the ingredients except the corn, potatoes & sausage and boil them for about 15 minutes – you want the flavors to mix and create a seasoned "stock".
Next, drop in the corn on the cob, potatoes and smoked sausage.
You want to put them in before you put in the crawfish (because the crawfish cook quickly, and if you don't pre-cook the "lagniappe", the entire boil won't be finished at the same time).
Let the lagniappe cook for 8 to 10 minutes.
When all the "extras" are three-quarters done, add your crawfish and cover the pot.
The water will stop boiling immediately. So here's how you figure cooking time.Just watch the pot, and when the water comes back to a full boil, time your crawfish for just about "2 minutes", shut off the fire, and remove it from the burner.
Then drop some crushed ice on top of the crawfish, (which will make them sink), and soak the crawfish for about 25 minutes so that they pick up the seasonings. I do suggest you test the seasoning every 5 minutes or so to keep the crawfish from getting too spicy for your taste.
Origin: Crawfish, or Crayfish, are a popular crustaceans that are used in various New Orleans and Southern Louisiana recipes. Crawfish are also valued in Cajun lore and culture. Native Americans initially discovered and used the crustaceans. Crustaceans can be used in pastries, po'boys, stews, soups and pastas.
1-1/4 cups water
3 dozen small to medium Louisiana oysters
1/4 poured (1 stick) unsalted butter
1 cup freshly chopped celery
3/4 teaspoon Chef Paul Prudhomme's Seafood Magic
1/2 cup freshly chopped green onions
2 cups heavy cream
1. Add the water to the oysters and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water, refrigerate until ready to use. 2. In a large skillet combine the butter, celery, Seafood Magic and 3/4 cup of the oyster water. Cook over high heat for 3 minutes, shaking pan (versus stirring) almost constantly. 3. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in the green onions. 4. Gradually add the cream, whisking constantly. Add the oysters and cook just until the edges curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions. 5. For the main course, ladle 9 oysters, a little of the vegetables and 1 cup of the liquid into each serving bowl. For appetizer, serve 1/2 of that amount. Serves 4 as a main course or 5 as an appetizer.
Chef: K-Paul's Louisiana Kitchen
Origin: Stew, maybe more than any other dish, embodies the flair, style and flexibility in Cajun and Creole cuisine. A popular version of stew in New Orleans, is Oyster stew. The dish is often served with French bread and crackers. Initially, oyster stew was seen as a “poor man's food” similar in reputation to early po'boys and crawfish. Historically, stew can be traced back as early as the 8th century.
3 lbs. turtle meat or veal shoulder or a combination of the two, including any bones available
3 bay leaves
3 whole cloves
Peel of one lemon, sliced
1 Tbs. salt
1/2 tsp. black peppercorns
2 sticks butter
2/3 cup flour
2 ribs celery, chopped
2 medium onions, chopped
1 small green bell pepper, chopped
2 cloves garlic, finely chopped
1/2 tsp. thyme
1/2 tsp. marjoram
1 cup dry sherry
1 cup dry sherry
2 Tbs. Worcestershire
1 cup tomato puree
1 tsp. black pepper
1 Tbs. Louisiana hot sauce
2 hard-boiled eggs, chopped
1 bunch flat-leaf parsley, leaves only, chopped
1/2 of a 10-oz. bag of spinach, well washed and chopped
1. Simmer the turtle meat and/or veal with bones in a gallon of water, along with the bay leaves, cloves, lemon peel, salt and black peppercorns. Keep the simmer going very slowly for about two hours.
2. Strain the stock, reserving the liquid and the meat. If you don't have at least three quarts of stock, add water or veal stock to get up to that quantity. Chop the meat into small shreds and set aside.
3. Make a medium-dark roux (the color of a well-used penny) with the butter and the flour. When the roux is the right color, add the celery, onions, bell pepper, and garlic, and cook until the vegetables are soft. Add the thyme, marjoram, sherry, Worcestershire, and tomato puree, and bring the liquids to a boil.
4. Lower the heat and add the pepper, hot sauce, and meat. Simmer for a half-hour, then add the egg, parsley and spinach and simmer 10 minutes more. It's ready to serve now, but it gets better if you let it simmer for an hour or two more.
5. Correct seasonings with salt and black pepper and serve in heated bowls.
Serves six to eight.
Origin: New Orleans-style turtle soup is a thick popular soup that is very popular in Southern Louisiana. There are various versions of the dish in restaurants across New Orleans. Turtle soup is actually illegal in certain jurisdictions due to the endangered state of certain turtle species. President William H. Taft was an avid fan of this turtle soup. It is said that he even brought a chef to the White House to prepare it for him!
1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast halves
3/4 pound bacon, cut into small pieces
8 onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp – peeled and deveined
Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
Sauté bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Origin: Jambalaya is a popular Louisiana dish with Creole roots. Jambalaya can be traced all the Vieux Carre, or French Quarter neighborhood of New Orleans. The actual French to English translation of Vieux Carre, is Old Quarter. This was the original name given to this neighborhood in New Orleans, which is now part of a national historic landmark. Europeans actually created Jambalaya when attempting to create Paella, a popular Spanish rice dish. Over time, influences both from France and the Caribbean have shaped and changed the dish. A distinct New Orleans version of Jambalaya is the Creole or red Jambalaya, which contains tomatoes.
1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Origin: Bananas Foster is a dish that was created by Chef Paul Blange in 1951. Chef Blange had actually been challenged by the restaurant owner, Owen Edward Brennan, to incorporate bananas in a dish. Mr. Brennan needed a strategy to advertise imported fruit. Today, Bananas Foster is a popular dish across the country. The dish is named after a colleague of Mr. Brennan, Mr. Robert Foster, who, along with Mr. Brennan, was instrumental in the effort to improve the French Quarter's cleanliness.
Recipe courtesy Emeril Lagasse, 2006
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp's)
Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Origin: The Po' Boy, or Poor Boy sandwich is a wildly popular submarine-style sandwich, with historical ties to the city of New Orleans. A fried shrimp form of the was originally called an oyster loaf The sandwich usually incorporates seafood, especially shrimp, chicken, roast beef, and other meet in its various editions. Unlike most subs that use narrowed French bread, the Po' Boy uses rectangular shaped French Bread loaves. The name Po' Boy was coined during a strike involving a street car company in 1929. Two brothers, Benny and Clovis Martin, owners of Martin Brothers' Coffee Stand and Restaurant, began serving the “poor boy” sandwiches to the strikers.
1 large onion, chopped
3 celery ribs, sliced
2 pounds golden potatoes, peeled, cut in 1-inch cubes
¾ cup finely chopped or shredded carrots
6 tablespoons instant-blending flour, such as Wondra
1 cup dry white wine
2 garlic cloves, crushed
2 cups water
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups half-and-half or light cream
¾ pound cooked, shelled, deveined shrimp
4 slices lean bacon, cooked crisply, crumbled
Chopped fresh tarragon or parsley, for garnish
In a 5-quart slow cooker, combine onion, celery, potatoes and carrots. Sprinkle on the flour and toss to coat the vegetables evenly. Stir in the wine, garlic and 2 cups water. Season with salt and pepper.
Cover and cook on low heat setting, stirring once if possible, for 6 hours or until the potatoes are tender.
Increase heat setting to high. Stir in the half-and-half and shrimp and cook, uncovered, stirring occasionally, 30-40 minutes or until hot throughout.
Stir in the cooked bacon. Serve hot, garnished with tarragon or parsley.
**Makes 5 to 6 servings
From Natalie Haughton's "Slow & Easy" cookbook.
Origins: Chowder is a thickened soup dish that traditionally includes a form of fish or vegetable. Original fish stew, or chowder, finds its roots in fishing villages on either side of the English Channel during the 16th century. North American settlers began including seafood in their chowder as early as the 18th century. Although clam chowder is the most popular version of the dish, there exit endless varieties of chowder. Crawfish, Louisiana Corn, and Louisiana Shrimp chowder are just a few of the popular versions of this dish.
1/4 cup raisins
2 tablespoons bourbon
1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
1/2 cup sugar
1/4 cup light-colored corn syrup
1/4 cup butter
1/4 cup bourbon
To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours. Preheat oven to 350°.Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.
Yield: 9 servings
Jean Patterson, Cooking Light; NOVEMBER 2002
Origin: Bread pudding is a popular European dessert that has many variations across the world and in New Orleans. A special quality of bread pudding is the often stale bread used during the making of the dish. This is an excellent way of using leftover bread. Bread pudding styles vary across New Orleans with chef experimenting with chocolates syrups and various sauces.
3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
1 Vidalia or other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon thinly sliced fresh mint
2 teaspoons chopped fresh chives
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.
Yield: 4 servings
Cooking Light MAY 2005
Origin: Tomatoes are an integral part of all Creole food, including New Orleans cuisine. Creole tomatoes, grown in southern Louisiana, are especially popular. Creole tomatoes are usually homegrown, and have crowns on the top. Creole tomatoes are believed to acquire some of their distinct flavor due to their proximity to river parishes in South Louisiana.
8 cups sliced okra (1 1/2 lbs.)
1/2 cup vegetable oil
2 slices of smoked bacon, cooked and crumbled
dripping from 2 slices of cooked smoked bacon
1 medium white onion, chopped
1 tsp. garlic
salt and black or white pepper to taste
Using medium heat, add the vegetable oil and bacon drippings into a large skillet (use a stainless or aluminum skillet to maintain the okra's greenish color, a cast-iron skillet will produce a darker meal–still okay, though)
When the oil heats-up and begins to smoke, add the remaining ingredients and continue cooking, stirring occasionally, until the mucilage (slime) disappears (20 – 30 minutes).
Constantly stirring the cut okra is very important if you want to keep it from sticking to the bottom of the skillet. Bon appetite!
Origin: Smothered Okra, or southern smothered Okra, is a Cajun-style recipe. The original French term for the exclusion of tomatoes is Sans les tomatoes, or minus the tomatoes. The term smothered actually is derived from another word closely associated with Louisianan cuisine, Etouffee. Etouffee is a Cajun term for food, usually meat and seafood, that has been cooked in a roux. The dish's name is derived from the French verb meaning to smother or suffocate, etouffer.
4 tablespoons unsalted butter
1/2 cup coarsely sliced celery
4 1/2 cups (4 ounces) 1 1/4-inch cubes of French bread with crust on
5 1/2 cups crab stock, divided
1 head cauliflower (about 2 1/4 pounds), cored and cut into florets about 2 inches long and 2 inches wide at the fullest part
1/8 teaspoon freshly ground black pepper
1/2 cup heavy cream
2 1/4 teaspoons minced fresh thyme leaves
1 1/2 teaspoons packed chopped parsley
4 ounces Brie, rim trimmed, cheese cut into 1/2-inch cubes
1 pound jumbo lump crab meat, for garnish
2 tablespoons finely sliced chives, for garnish
In a heavy 6-quart saucepan, melt the butter over medium-high heat. Add the garlic and cook just until it starts to color, about one minute, stirring constantly. Add the onions and celery and cook until the vegetables are very soft and just starting to brown, about seven minutes, stirring occasionally.
Add the bread to the pan and cook for one minute. Stir in 1 cup crab stock and cook until the bread cubes are pasty and pick up all the flavors in the pan, about one minute, stirring constantly. Gradually add 4 1/2 cups more of crab stock, stirring well. Stir in the cauliflower, kosher salt and pepper.
Bring the soup to a rolling boil, then reduce heat and slowly simmer until cauliflower is tender and bread is mushy, about 15 minutes, stirring occasionally and skimming as you would a stock. Remove from heat, and while still hot, process the soup in a blender (in batches if necessary) to a smooth puree. Blend in the cream, then the thyme and parsley.
Return the soup to the same saucepan, and bring to a simmer over high heat. Stir in the cheese. Reduce the heat and slowly simmer until all the cheese cubes melt, six to seven minutes, stirring and scraping the pan bottom almost constantly so the soup doesn't scorch. Add the crab claw meat, stirring well. Continue slowly simmering about two minutes more, scraping pan bottom as needed. Remove from heat and serve immediately.
Serving suggestions: If this is a main course, allow 1 1/2 cups of soup in each heated soup bowl. Garnish the center of each serving with a portion (about 1/2 cup loosely packed) of jumbo lump crab meat and 1 teaspoon chives. If this is an appetizer, serve half the amount in heated cups.
Origin: Originating in France, is a popular, usually highly-seasoned soup. Bisque are thick and creamy, but do not include pureed ingredients. Bisques usually incorporate various seafood such as crayfish, crab, shrimp and lobster. This variety in seafood is usually converted in a broth and is the foundation of the Bisque. The crustacean(s) of choice are usually strained and “twice cooked” , or bis cuites in French. This is the origin of the root word, not the Bay of Biscay.