Posts Tagged ‘FOOD’

GULF COAST LAMB

  GULF COAST LAMBS-HARDY YOUNGSTERS THAT ROAM FREELY, GRAZING ON GRASS AND WOODLAND VEGETATION, AND THUS DEVELOP A MEAT THAT IS LEANER, RICHER, AND MORE FLAVORFUL THAN THE RATHER BLAND, GENERIC-TASTING MEAT OF SHEEP FROM FACTORY FARMS. OUR GULF COAST LAMBS HAVE BEEN GRAZING HERE SINCE THE SPANISH INTRODUCED THEM TO FLORIDA IN THE 1500s, […]

OYSTER STEW

SOME FOLKS CALL OYSTERS CAJUN VIAGRA BECAUSE THEIR HIGH ZINC CONTENT IS SAID TO INCREASE POTENCY. I DON’T KNOW ABOUT THAT, BUT I DO KNOW THAT OUR LOUISIANA, OR GULF, OYSTER IS THE SAME SPECIES THAT’S FOUND THE LENGTH OF THE EAST COAST, THE CRASSOSTREA VIRGINICA, OR “CUPPED” OYSTER. UNLIKE THE EUROPEAN FLAT OYSTER, OSTREA […]

TROUT FILLET TIPS

TROUT GUIDE

BROWN TROUT ARE THE MOST ELUSIVE OF ALL TROUT. THEY FAVOR SLOW-MOVING WATER AND RARELY FEED BEFORE SUNDOWN. AT NIGHT THEY GORGE THEMSELVES ON INSECTS, MINNOWS, CRAYFISH, FROGS, AND EVEN OTHER TROUT. WHEN A STREAM POOL SEEMS FISHLESS, IT MAY BE THAT A HUGE BROWN HAS TAKEN OVER AND OTHER FISH DARE NOT ENTER. THE […]

TOBASCO SAUCE A HOT COMMODITY

THERE ‘S AN OLD JOKE ABOUT TABASCO: EVERYBODY HAS A BOTTLE IN THEIR CUPBOARD, AND IT’S STILL THE SAME BOTTLE. BUT TABASCO NEVER LASTS THAT LONG IN LOUISIANA. THOUGH SOME FOLKS SWEAR BY CRYSTAL HOT SAUCE, AND BOTTLES OF “SLAP YA MAMA” AND “BAYOU BUTT BURNER” SHOW UP AT EVERY CORNER GROCERY. TABASCO IS IN […]

HORSERADISH-RUBBED STANDING CHAROLAIS RIB ROAST

IF YOU’RE UNABLE TO FIND A BUTCHER WHO CARRIES PERFECT CHAROLAIS BEEF, ANY FINE STANDING RIB ROAST OF BEEF WILL DO. TWO THINGS TO REMEMBER ABOUT PREPARING SUCH A ROAST: SEASON IT WELL AND COOK IT LONG AND SLOW. I LIKE BEEF TO REACH AN INTERNAL TEMPERATURE OF 130 DEGREEES. THIS LEAVES THE MIDSECTION MEDIUM […]

TROUT ALMANDINE

AS THE HOLIDAY SEASON MOVES ON AND THE TURKEY, HAM AND OTHER FESTIVITIES HAVE US WONDERING WHAT TO EAT NEXT. I WILL BE GIVING YOU SOME POSSIBILITIES THAT MAY REVIVE YOUR APPETITE. IN TRIDITIONAL FRENCH COOKING, A WHOLE FISH WOULD BE LIGHTLY DREDGED IN FLOUR AND COOKED IN BUTTER. IN NEW ORLEANS, WE PREFER THE […]

CHICKEN POT PIE

1  CHICKEN (3 POUNDS), CUT INTO PIECES 2  BAY LEAF 1 TEASPOON SALT 5 ONIONS, QUARTERED 1 1/2 CUPS CHOPPED CARROTS 1 CUP FRESH OR FROZEN PEAS 1 CUP CHOPPED FRESH MUSHROOMS 1/2 TEASPOON POULTRY SEASONING SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 1/2 CUP ALL-PURPOSE FLOUR 1/2 CUP MILK PASTRY FOR A SINGLE-CRUST […]

“DIAMONDS ARE MADE FROM COAL”

  IT IS OFTEN THOUGHT THAT DIAMONDS FORM FROM COMPRESSION OF COAL, BUT THESE BEAUTIFUL GEMS ORIGINATE FROM A DEEPER GEOLOGY. THE CONFUSION COMES FROM THEIR SIMILARLY HIGH CONTENT OF CARBON. BOTH DIAMONDS AND COAL ARE MADE OF CARBON, BUT THEY FORM IN DIFFERENT LAYERS WITHIN THE EARTH. DIAMONDS FORM IN THE EARTH’S MANTLE, AROUND […]

GO LONG AND DEEP

LONG DISTANCE FISHING INCREASES LINE STRETCH AND ROD FLEX AND MAKES HOOK-SETTING TRICKY. HERE’S HOW TO STICK IT TO A BASS WHEN HE’S IN THE NEXT TIME ZONE OR ON A ROCK 30 FEET DEEP. FACE THE FIGHT: WHEN YOU FEEL A TAKE, SQUARE YOUR SHOULDERS TO THE FISH’S LOCATION. REEL DOWN UNTIL YOUR ROD […]

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