Comments for Nola Cuisine

Comment on Boudin Sausage Recipe by Kristy

Kristy — Fri, 13 Nov 2009 18:27:03 +0000

The best boudin in Louisiana is Jerry Lee’s on Greenwell Springs Rd in Baton Rouge and they will ship out of state. I have tried MANY different places, including homemade, and theirs is the best by far. Tony’s in Baton Rouge does not even compare. Not in the same league. No offense, Vickie.

Comment on Austin Leslie’s Fried Chicken Recipe by big pete breslin

big pete breslin — Thu, 12 Nov 2009 12:01:39 +0000

cant cook, never tried, always had a mother or wife to do it for me. however i have just seen a tv programme on tv and never thought southern fried chicken had so much history to it. love the taste now i just wanna cook it. guess whats on the menue this christmas,

Comment on King Cake Recipe by Laurie

Laurie — Thu, 12 Nov 2009 07:40:45 +0000

Hello,
Do you know where plastic feves can be purchased in the United States? I have been looking all over. Thanks so much.

Comment on Chaurice Sausage by 8 lbs of Ground Venison, Recipe Suggestions

8 lbs of Ground Venison, Recipe Suggestions — Wed, 11 Nov 2009 20:17:33 +0000

[...] Originally Posted by kanielb1 Link sausage or boudin!! +1 on link sausage. I just made 7lbs of Chaurice (cajun sausage) this afteroon. http://www.nolacuisine.com/2006/11/11/chaurice-sausage/ [...]

Comment on Andouille Sausage Recipe by Scott

Scott — Fri, 06 Nov 2009 14:58:44 +0000

The Prague Powder #1 (aka Pink Salt, Curing Salt #1, DC Salt #1, etc…), I don’t think it is proper to say “a good healthy pinch” as an amount. There is a specific amount that you are supposed to add per lb of meat. Too much and the nitrite could be unhealthy for you. Too little, it will not properly cure the meat and could lead to botulism. As you say, it does help retain color, but it’s primary purpose is to prevent botulism during the smoking process. Botulism can grow in the low light/low oxygen environment of a smoker when the meat temp (when smoking at 100-175F) stays in the range of 40-140F for too long. The correct amount for your 10 lb. batch is 12 grams of Cure #1.

Meat that hasn’t been cured should be cooked/smoked at higher temps (e.g. 250F) so it passes through the danger zone range more quickly. This is why when smoking a ribs, pork butt, or brisket, it is done at the higher temps.

Comment on Central Grocery by Tommy

Tommy — Fri, 06 Nov 2009 02:42:33 +0000

With all this, something should be said for the captain of the store, Frank Tusa. He has kept it steady, and high, and yummy.
Frank, you’re the Man!

Comment on Natchitoches Meat Pies Recipe by james m

james m — Tue, 03 Nov 2009 12:33:37 +0000

if you don’t have time to make from scratch here is a web site that you can order and have frozen pies sent to your door.. thanks and enjoy
this is an new site, natchitochesmeatpies.com

Comment on Calas Recipe by Emily

Emily — Mon, 02 Nov 2009 05:30:33 +0000

Do you have a recipe or suggested way to make the savory Callas? Also, when commercial yeast wasn’t used, what was? I have a sourdough I’ve kept going over the years but not sure if that would work.

It’s interesting that the distinctive yeasty smell of the callas batter is similar to a wild potato-fed starter I got my mom (in Louisiana). Must be the same strain of yeast working there.

I’m a Cajun living in Maryland and make beignets regularly for friends. These callas were tasty and a window into old New Orleans.

Comment on Roast Beef Po’ Boy with Debris Gravy Recipe by Glenn

Glenn — Sat, 31 Oct 2009 16:44:25 +0000

I grew up in N.O. and used to go to Martin Brothers Original Po-Boy Restaurant on St. Claude Ave. (I’m talking about 60 years ago), to eat their Po-Boy sandwich at night after a date. They were the original po-boy restaurant for roast beef and they used sliced roast beef, not the kind in your picture, and plenty of gravy. They also made shrimp, soft-shell crab and combination(cheese and ham) po-boys. They were the BEST!!

Comment on Shrimp Creole Recipe by Hungry G

Hungry G — Sat, 31 Oct 2009 10:35:10 +0000

Does anybody know the approximate calories in this bad boy? I’m trying to watch them.