Archives for : NEW ORLEANS

Hurrican Katrina: 9th Anniversary

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A McDonalds lies in ruins across from the beach and Highway 90 August 30, 2005 in Biloxi, Mississippi. (Photo: Barry Williams)

 

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 man peers out of a window broken by Hurricane Katrina at the Hyatt Hotel on August 29, 2005 in New Orleans, Louisiana. (Photo: Chris Graythen/Getty)

New Orleans:All- Star Weekend!

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Pharrell Williams to Headline NBA All-Star 2014 With Kendrick Lamar, Janelle Monae & More

Authentic New Orleans Seafood Gumbo

  • Gumbo22 pounds fresh or frozen shrimp, head on about 40-50 count per poundound
  • 2 small blue crabs, fresh or frozen
  • 3 quarts water 2 Tablespoons cooking oil
  • 1 quart fresh or frozen okra, sliced into _” rounds
  • 2/3 cup cooking oil
  • 1/2 cup all purpose flour
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 teaspoon garlic, finely chopped
  • 1 16oz. can chopped tomatoes
  • 2 bayleaves
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper (or to taste)
  • 1/2 teaspoon white pepper (or to taste)
  • 1/4 teaspoon cayenne pepper (or to taste)

Directions:

Peel and de-vein the shrimp, and set aside, covered in the refrigerator. Rinse the shrimp shells and heads, place in a non-reactive stock pot along with 2 quarts of water. Bring to a boil, reduce heat and simmer for 30 – 45 minutes to make a stock. Strain, discard the shells and heads and set the stock aside. Meanwhile, wash the crabs well under running water, place in a non-reactive pot with 1 quart of water, bring to a boil and simmer for 20 – 30 minutes. Strain, reserving stock and crabs. When the crabs are cool enough to handle, snap both claws off then break the body in half. Set aside.

In a heavy bottomed skillet, heat 2 tablespoons of oil , add the okra and saute over medium high heat for about 10 – 15 minutes or until all the “ropiness” is gone. This step may take a little longer if fresh okra is used. Frozen vegetables are usually plunged into boiling water and blanched before freezing, so they are partially cooked.

Place the _ cup oil in a large (8 quart) heavy bottomed non-reactive Dutch oven type pot. Add the flour and, over a medium high fire, make a dark brown roux as described on page10. As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saute, stirring occasionally until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.

When the seasoning vegetables are tender add the tomatoes, bay leaves and the three peppers and a little salt. Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes. Add the sauteed okra and cook for 10 more minutes.

Add the crab stock and half of the shrimp stock to the pot. Stirring constantly, bring the pot to a boil. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. If the gumbo appears too thick, add more stock to adjust. Add salt to taste and adjust the pepper if desired. Add the broken crabs and simmer for about 10 minutes. Add the peeled shrimp, return to a boil and simmer until the shrimp are firm and pink, about 5 minutes. Remove the pot from heat.

As is the case with most gumbos, this dish is best prepared either early in the day it is to be served, or even the day before, thereby allowing time for the flavors to marry. When reheating, stir often and be careful to avoid overcooking the shrimp.

Serve in large bowls over steamed rice. This recipe will yield about six entrees or ten to twelve appetizers.

Dookie Chase: Famous Fried Chicken!

1327427303-chickenCourtesy of: Leah Chase, Dooky Chase, New Orleans, LA, for Louisiana Cookin

Ingredients:

  • 1 3-pound fryer chicken, cut into 8 pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1/2 cup evaporated milk
  • 1/2 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon paprika
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon granulated garlic
  • oil for frying

Instructions:

Season chicken well with salt and pepper. Set aside.

Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes. In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.

Heat the oil in to 350°F Dutch oven or Magnalite fryer. Place the chicken in hot oil and fry, turning as it browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.

New Orleans: The Best Of The City!

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Fried chicken at Willie Mae’s Scotch House (2401 At. Ann Street, Seventh Ward, New Orleans, 504/822-9503). Not close to anything, tucked away in a suburb, but well worth the 10 minute cab ride or 30 minute walk from the French Quarter.

Open 24 hours a day, 7 days a week, the original Cafe du Monde (800 Decatur Street, French Quarter, New Orleans, 504/525-4544) in the French Quarter for a morning or afternoon cafe au lait and beignets.

In the jackets-preferred Commander’s Palace (1403 Washington Avenue, Garden District, New Orleans, 504/899-8221), Antoine’s Restaurant  (713 Saint Louis Street, New Orleans 504/581-4422) and Galatoire’s Restaurant (209 Bourbon Street, French Quarter, New Orleans, 504/525-2021) for an upscale version of Creole, Cajun and New Orleans cooking.

A New Orleans staple Dooky Chase Restaurant the dinner menu changes weekly, though it always features Creole dishes from the Chase family canon. Look for Creole chicken, paneed veal with jambalaya and stuffed pork chops with candied yams, in addition to grilled seafood and other lighter dishes and some vegetarian options.    2301 Orleans Ave  New Orleans, LA 70119 (504) 821-0600 Hours are limited to Friday evenings for now, from 5 p.m. to 9 p.m., and the restaurant still serves lunch Tuesday through Friday, from 11 a.m. to 3

 

A New Orleans legend, Acme Oyster House has shucked millions of delicious oysters to the delight of locals and visitors from all over the world. Acme’s easy ambiance invites you in, offering icy beer, fresh oysters, and a chance to get to know the restaurant’s personable lightning-fast shuckers. For over one hundred years, Acme has offered fresh Louisiana seafood in a fun, casual location on Royal and Bourbon Streets. A long line at lunch may dismay some diners, but don’t be deterred; the line moves quickly, and Acme’s oyster dishes are worth it.

Address: 724 Iberville St, New Orleans, LA 70130 Phone:(504) 522-5973 Friday hours 11:00 am–11:00 pm

 

The Gumbo Shop a New Orleans is a Mecca of culinary temptations and as a native I wouldn’t want it any other way. Temptation and atonement are part of our culture. With religious roots that are primarily Catholic, thanks to our French founders, the church affects our calendar in a rather unique way: we celebrate Mardi Gras, or Fat Tuesday, the final day of feasting before 40 days of Lent.
French Quarter Restaurant 630 Saint Peter Street (504)-525-1486 Fax: (504)-524-0747 Clarke Street Office: 504-262-0412   Call (504)-899-2362 for a complete local Catering Menu  restaurant@gumboshop.com

 


King B: BOW DOWN BITCHES!

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Queen Beyonce has issued an edict requiring all of her royal subjects to “Bow Down Bitches!” http://bit.ly/115CVNG

 

 

 

 

 

 

Mrs. Carter: The Show Must Go On!

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Wore your Rent the Runway dress to The Mrs Carter Show?  Show us your looks for a chance to be featured on The Beyhive Blog! 
Instagram your image using ‪#‎MrsCarterRTR‬ and check for your look on the blog at the end of the tour! http://rtr.cm/16uy8WE

 

 

 

 

Beyonce: The Baddest Of Them All?

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Beyonce: Beautiful Hair!

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Maxwell: Live In Memphis!

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MEMPHIS, come early for my pre-show private soundcheck hosted by Upfront. Sign up for All-Access at BeUpfront.com/Maxwell ( link to video by Brandon, http://www.youtube.com/watch?v=OSTf97PfcWU )

Lil Snupe: Final Resting Place

 

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Hundreds packed the Jonesboro-Hodge High School auditorium Saturday to pay their final respects to slain rapper Lil’ Snupe.

The service was initially scheduled to begin at 11 a.m. but was pushed to 1 p.m. late in the week because of the family’s request.

Lil’ Snupe, whose real name is Addarren Ross, 18, was shot and killed June 20 in Winnfield. Police responded to a shots fired call in the Maplewood Apartments at 1901 S. Jones St. and found Ross with two bullet wounds to the torso. Paramedics responded, but Winn Parish coroner investigators pronounced Ross dead on the scene.

Mourners began to arrive three hours before the service, and rapper Meek Mill entered shortly prior to the service beginning

Clearly still shaken up, Mill sat dejected in the third row with dark sunglasses over his eyes for the majority of the service.

“I’m never one to talk (at funerals),” Mill said when presented with a resolution from Jonesboro Mayor Leslie Thompson. “I saw something in him. His demo tape spoke to me. I saw myself in him.”

Perhaps the most emotional part of the service was when a letter was read from Ross’ biological father who is incarcerated.

It’s surprising how in such a short period of time, a rapper who was 18 for seven days and is from a town of fewer than 5,000 people could have an impact on such a wide group of people.

After news of Lil’ Snupe’s death, hip-hop legends sent Twitter into a frenzy. Celebrity fans took to the site to pay their respects.

“RIP @LilSnupe. Prayers to his family. Some of the saddest news you ever hear…rise up and be leaders for the future. Lives depend on it,” hip-hop mogul Diddy tweeted.

“This Is Crazy He Was A Talented Kid! May He RIP #LilSnupe,” rapper Trina tweeted.

Although Lil’ Snupe had made it to the top, he never forgot where he came from or the “little people.”

Grambling State senior Peter Dorsey has been an MC in North Louisiana for the past five years and reminisces on the time Lil’ Snupe spent “grinding” to make it to the top on campus.

“After putting him in a (rap) battle, he had every student on the campus captivated in less than two minutes,” Dorsey said. “Every time we saw each other, he said, ‘Keep grinding.’”

“He came from nothing,” Charlie Brown wrote. “He taught the young to never make excuses. When the doors open for me, the world will forever hear Lil’ Snupe!”

Ross, who is originally from Jonesboro, was signed to Mill’s DreamChasers record label hours after meeting him after Grambling State University’s homecoming concert in October.

“He was in a van, and I knocked on the window,” Ross said in a February interview with MTV. “They let the window down, grabbed the mix tape, and about 10 minutes or 20 minutes later, they called me.”

The moment Mill heard the struggle in Lil’ Snupe’s lyrics, he noticed somebody who reminded him of him.

“He was spitting so much pain,” Mill said of his protégé. “He’s from the South with a flow like an East Coast guy. He really can spit, and he was talking that talk that I can really relate to. I seen potential in him.”

Meek Mills & Co : RIP LIL SNUPE

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Beyonce & Jay-Z: 10yr Anniversary Of Crazy In Love!

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Lil Snupe: Rest In Paradise

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Lil Wayne & Co: Summer Jam!

On Sunday night, hip-hop’s finest joined forces at MetLife stadium in 944376_10150340473309959_880019579_nNew Jersey for the 20th annual Summer Jam festival. There were many surprises throughout the night, but the best was saved for last.

Jay & Bey: Black Love!

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Alicia Keys & Co: New Orleans Style

keys and maxwell and Alicia Keys on the set of the “Fire We Make” music video. Had such a ball with him in New Orleans! 😉

Toya Wright : Sailor Girl!

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Beyonce: Always Bet On Black!

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Beyonce: International Star!

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Beyonce performs in Serbia as part of her ‘Mrs. Carter World Tour’

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