11/25/2023 0 Comments Stock lingo ham![]() ![]() Watch them.they sneak up on you! Hush Puppy Fried cornmeal bread ball Jambalaya (Jum' ba lie' ya) Rice based dish with just about everything thrown in! Poultry, tomatoes and cooked rice, ham, shrimp, chicken, celery, onions & and just about every seasoning. Almost every traditional Creole or Cajun recipe call for this trio Hurricane Popular fruit punch drink served at Pat O'Brien's. Calas Sweet fried rice cakes Chicory (Chick' o ree) Ground-up, roasted roots from the herb used to flavor coffee-related to endive Court Bouillon (coo' boo yon) A rich, spicy fish soup Crawfish (craw' fish) Spicy freshwater shellfish, also known as "mudbugs" from the bayous! Crème Caramel A glazed custard Dirty Rice Pan-fried rice cooked with green peppers, onions, celery, stock and giblets Dressed Sandwiches served with lettuce, tomatoes and mayonnaise-"the works" Eggs Sardou Poached egg served with artichoke hearts, and hollandaise sauce Etouffée (ay' too fay) "Smothered" with a dark roux (tomato-based sauce) of seasoned vegetables, poured over rice-usually served with Crawfish Filé (fee' lay) Ground sassafras leaves used to season gumbo and other dishes Grillades (gree' yads) Thin slices of beef served with a tomato roué Grits Ground hominy grain, served as breakfast Gumbo (Gum bow) Thick file' soup stock served with rice, duck, chicken, okra, shrimp, crabs (See New Orleans Gumbo recipe-gotta try it!) Holy Trinity In a New Orleans kitchen, the Holy Trinity refers to onions bell pepper and celery. Two types: boudin blanc is pork and rice, boudin rouge is a blood sausage Bread Pudding Custard baked french bread - often served with raisins and rum sauce Café au Lait (caf ay' oh lay') Coffee served with steamed milk. Andouille (ahn doo' e) A spicy pork sausage used in gumbo, jambalaya or with red beans and rice Alligator Pear An avocado Beignet (ben yay') Lighter than a doughnut, and square (no holes), sprinkled with powdered sugar Bisque (Bisk) A thick creamy spicy soup served with crawfish, oysters, or shrimp (fantastic with mudbugs!) Boudin (boo dan') Hot, spicy pork mixed with onions, cooked rice, herbs. While it’s not polite to talk with your mouthful – and your mouth will be full in New Orleans – there are a few words you’re going to need to know if you want to cook – and eat – like a New Orleanian. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |