Comments for Nola Cuisine

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.

Comment on Drago’s Style Charbroiled Oysters Recipe by Renz

Renz — Thu, 29 Oct 2009 19:12:48 +0000

What’s up! I can’t believe that Chef Cvitanovich is proliforated the sauce ingredients that! I had to figure out each spice &/or aroma for myself. That is, before I found the nolacuisine.com blog. That’s cool though.
I no longer live in the NOLA, I live in CENLA now…ya know near the military base and BELIEVE ME WE NEED A DRAGO’S HERE! I would manage the place for near minimum wage, the rest in profit sharing, live a happy (full)life and make my kids rich. Meanwhile, I still drive to NOLA so if you see a guy that looks just like Tiger Woods (like enough to be a twin brother) it’s probably me!

Comment on Andouille Sausage Recipe by Deby

Deby — Tue, 27 Oct 2009 19:08:02 +0000

My concern about the Bradley smoker is that the inside temp would not reach 155 degrees as you stated in your original recipe. Thanks

Comment on Barbecue Shrimp by paula

paula — Tue, 27 Oct 2009 15:26:05 +0000

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Comment on Beignet Recipe by Waverly

Waverly — Sun, 25 Oct 2009 20:17:34 +0000

I am such a fan of the beignet! When I was pregnant, I craved them after every workout. Fortunately, there was a great beignet place down the street from my gym. We all have our vices.
Thank you for this authentic recipe. I would never waste my time or calories on the box mixes, so I am thankful for your posted recipe which is the real deal.