Comments for Nola Cuisine

Comment on Central Grocery by Brad

Brad — Thu, 02 Feb 2012 16:40:22 +0000

Jackson Square is also a great place to enjoy a muffuletta while you people watch. The only other eating experience I have had in New Orleans that was even close to this was a burger at Port of Call. New Orleans is absolutely one-of-a-kind and I can’t wait until I am able to visit, and eat, again. Thank you for a post that brings back so many fantastic memories!

Comment on Muffuletta Olive Salad Recipe by Muffuletta Sandwich on Foccacia Bread « The A to B of Cooking

Muffuletta Sandwich on Foccacia Bread « The A to B of Cooking — Sat, 21 Jan 2012 11:37:08 +0000

[...] I happened to have a jar of Central Grocery’s olive salad (which they sell online here) or you can easily make on your own with this recipe [...]

Comment on Shrimp Creole Recipe by Mississippi Yearning « Why Evolution Is True

Mississippi Yearning « Why Evolution Is True — Mon, 16 Jan 2012 05:40:56 +0000

[...] had the etouffe, and my wife couldn’t decide, ordering the sampler with etouffe, gumbo, and shrimp creole. Darwell's etouffe Darwell's [...]

Comment on Crawfish Etouffee Recipe by Mississippi Yearning « Why Evolution Is True

Mississippi Yearning « Why Evolution Is True — Sun, 15 Jan 2012 05:33:49 +0000

[...] had shredded smoked pork with barbecue sauce on the side, my daughter had the etouffe, and my wife couldn’t decide, ordering the sampler with etouffe, gumbo, and shrimp creole. [...]

Comment on Andouille Sausage Recipe by GOODS: Andouille (ahn-dooey) Sausage | A Love of Good

GOODS: Andouille (ahn-dooey) Sausage | A Love of Good — Tue, 10 Jan 2012 00:58:11 +0000

[...] has gotta be tasty. Lastly, if you’re into making your own and/or picking up a new hobby, here’s a New Orleans native who ventures out to make his own. And if you do, I’d love to hear about it! (Note: the [...]

Comment on Central Grocery by California Muffaletta | BiteClub Eats | Santa Rosa & Wine Country Restaurants & Dining

Mon, 09 Jan 2012 23:31:44 +0000

[...] signature street food of New Orleans and a treasured Southern tradition, the Muffaletta is the undisputed King of all subs. Take a loaf of bread, stuff it with a pound of [...]

Comment on Creole Mustard Recipe by Nola Cuisine » Blog Archive » Shrimp Remoulade Recipe

Nola Cuisine » Blog Archive » Shrimp Remoulade Recipe — Fri, 30 Dec 2011 16:47:16 +0000

[...] 2 Green Onions, Chopped 1 Garlic Clove, Chopped 1 Tbsp Italian Parsley, Finely Chopped 2 Tbsp Creole Mustard 2 Tbsp Paprika 1/4 Cup Red Wine Vinegar 1 Tbsp Fresh Lemon Juice 1 tsp Worcestershire Sauce 1 Tbsp [...]

Comment on Shrimp Stock Recipe by Shrimp à la Creole « Edible Aria

Shrimp à la Creole « Edible Aria — Wed, 07 Dec 2011 21:15:19 +0000

[...] pounds fresh shrimp (save shells to make shrimp stock) 2 tablespoons pastured butter 1 tablespoon bacon grease 1 large yellow onion, finely chopped 2 [...]

Comment on Chaurice Sausage Recipe by The Gumbo Shop: Turkey and Hot Sausage Gumbo | paperblag

The Gumbo Shop: Turkey and Hot Sausage Gumbo | paperblag — Wed, 23 Nov 2011 08:24:18 +0000

[...] natural hog casing and meat curing salt that I needed along with 3 pounds of Boston Butt. For the Chaurice sausage recipe and instructions on how to link homemade sausage, I turned to Nola Cuisine. The instructions are [...]

Comment on Oysters Bienville Recipe by Tiffany

Tiffany — Thu, 10 Nov 2011 22:12:51 +0000

Beautiful recipe! How would you adapt this if you wanted to wrap it up in puff pastry or something sinful?