Labor Day 2010
A toast to the enduring spirit of the people and customs of the state of Louisiana!
Laissez le bon temps rouler (Let the good times roll) is more than just a saying in New Orleans; it’s a way of life. The French Quarter, also known as the Vieux Carre, represents layer upon layer of history and an unbelievable assortment of cultures that finds its highest expression in the distinctive cuisine. Creole food (as we know it today) is the very definition of “New American Cooking.” That is to say it is a combination of French cooking techniques with the seasonings and ingredients available in the new world.
So many people have left their culinary footprints in this remarkably tolerant American city. Native Americans, Spanish, French, Africans, English, Mexicans, island refugees from the Caribbean and later, even Irish and Italian immigrants by way of New York City have all left their mark. Creole cooking is the traditional and authentic food of the city of New Orleans, whereas Cajun cooking represents the survival fare of the Arcadians in the rural countryside of Louisiana. Although the descriptions Creole and Cajun are often used interchangeably, the styles are similar but not the same.
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- Starter
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Barbeque Shrimp
In spite of the name, this dish never even comes near a barbeque grill. It really has more to do with the color and the seasonings than the cooking techniques. There are many famous recipes for Barbeque Shrimp accompanied with endless arguments about which are the most authentic. Adjust this recipe as you will.
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Barbeque Shrimp
- Main Dish
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Chicken and Sausage Creole
It is the combination of flour and fats slowly cooked together (roux) until golden brown that provides the important foundation for this dish. Don’t take shortcuts.
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Chicken and Sausage Creole
- Side Dish
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Pecan Rice
This is a delicious fragrant recipe combing Essenza rice (Basmati rice) and toasted pecans. It is a rich and elegant accompaniment to serve with the Creole or even by itself.
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Pecan Rice
- Dessert
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Bananas Foster
Breakfast at Brennan’s Restaurant is a long standing French Quarter tradition. One of their most famous dishes is a specialty dessert cooked tableside, Bananas Foster. First created in 1951 by Chef Paul Blange for a favored customer, this flambéed delight has now become internationally known and loved.
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Bananas Foster
