FOOD & LIBATIONS
Chef Paul Prudhomme's r ecipe for blackened redfish once became a national craze. Chef Prudhomme d ipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat.
Barbeque Shrimp: BBQ Shrimp NOLA style is not what one would expect This BBQ Shrimp is sautéed in a pan and then bathed in an oil-buttery sauce including garlic, Worcestershire sauce, and spices. It is generally agreed that BBQ Shrimp originated in the 1950s at Pascal's Manale Uptown. This dish is best served with crusty French baguette to soak up the sauce.
Red Beans & Rice: This basic staple of NOLA cuisine came about 200 years ago for two reasons. First, it was traditional to have ham on Sundays, which meant that the bone was available for this creole dish the next day. Second, Monday was typically washday. Hence, this dish was something that could be started in the morning and left to its melding of flavors all day.
Go Cup: Starting in the French Quarter, French Quarter
Drive-Through Daiquiris: Unique to NOLA, I expect, is the ability to go to a drive-through location and obtain daiquiris for traveling in the car.
Camellia Grill:
********: This is my one must-go restaurant when visiting New Orleans. Its loud and the ceiling may seem at risk as to falling down, but the waiters are the best and the food is amazing NOLA cuisine. Make a reservation like you've been there before so that you are seated on the main floor. Unfortunately, my NOLA friends don't permit to mention the name in this posting so as to prevent it from being openly known to the rest of the world. If you wish to know the name, then send me an email to comarch@aol.com, and I will consider your request.
Galatoire's: T his NOLA classic establishment was founded in 1905 on Bourbon St. The restaurant’s culinary customs and reservation statutes have been preserved with little change throughout the decades. Until I finally ate there after a number of years living in NOLA, I knew it as Martini lunch place for business folks. However, the cuisine is superb and modestly priced considering the quality. It is important to dress well to be seated in the main room, e.g., at least a sport coat for men and gracious clothing for women.
Johnny's Po-Boys: It is the oldest, family owned and operated po - boy restaurant (circa 1950) in the French Quarter
PJ's: A coffee franchise originated in NOLA that has grown handsomely elsewhere.Vietnamese in NOLA that presumably i ntroduced it to their native country.
Sazerac: First of all, if the cocktail is made properly with a healthy portion of absinth, then only drink one for the evening (seriously). In March 2008, a Louisiana Senate Bill 6 was filed designating the Sazerac as Louisiana's official state cocktail. The bill was defeated on April 8, 2008, but then passed on June 23, 2008, that proclaimed the Sazerac as New Orleans' official cocktail.
Po-Boy: It is a traditional NOLA sandwich which can be loosely compared to a Philly cheesesteak, but with either shrimp, oyster, soft shell crab, or beef. As with the classic Philly cheesesteak, it is all about the bread. In NOLA the bread is primarily made by the Vietnamese who reside t here having fled the Vietnam 'war'. They introduced their French-influenced baking skills.
Dressed: One orders a Po-Boy
Beignets: In New Orleans, beignets are a calling card, craved by all and usually dusted with powdered sugar. One should only eat them when they are fresh. They turn into a mass of lard when they cool. The most famous place for beignets in the French Quarter That is a great place to try the unique NOLA-style coffee, which has chicory added.
Muffuletta: The NOLA sandwich often imitated but rarely duplicated across the nation. It is the bread that makes it so unique with layers of olive salad, Genoa salami, ham, mortadella, provolone, and Swiss cheese. The sandwich originated in the Central Grocery. Most offerings across the city come in a half or whole size. Be advised, eating a whole isn’t for the lightweight amongst us.
Groceries: If there is some reason to be making groceries Langenstein's in Uptown
Wine Purchase: The most established place with the best selection and lowest prices is Martin's in Uptown
Soft Shell Crab: The season for soft shell crab in NOLA usually starts inJazz & Heritage Fe st ival po-boy The Galley
The Galley: The Galley also has the kiosk for the festival. For those that are new to this delicacy, the entire fried crab is edible. BTW, should you find soft shell crabs and would like to cook them, then send me an email to comarch@aol.com .
Cookbook: The classic NOLA cuisine is the New Orleans Cookbook , by Rima and Richard Collins. It is only available new in paperback. I have been able to find the original hardback on the internet occasionally for $40. It has been a great gift for my friends, family, and clients not just for the recipes but also a number of pictures re: NOLA.
Hurricane Cocktail: ed by Pat Obrien's French Quarter.
PLACES
Neutral Gound: Referred to as a Median in other cities , it plays a role in the history, culture, and life of New Orleans Mardi Gras The phrase " neutral ground " in history was used to describe disputed lands between warring parties .
French Quarter: aka, Viuex Carre, is one of NOLA's most historic neighborhoods. Clearly, it is THE place for tourists given its shops, bars, music ..... and general drunkenness. I must warn you that Bourbon Street can actually be quite dangerous as to the crowds that swarm there during Mardi Gras
Harrah's. It is both a casino and hotel with reasonable rates next to the French Quarter
Neighborhoods: Described by some as a salt & pepper environment, the blacks and whites, to some extent, reside on their own streets that are often next to each other. I would explain New Orleans
Uptown: It is a lovely residential area known for its oak trees and landmark restaurants like the late-night Camellia Grill *******. Napoleon Ave. that splits the area.
Garden District: The area on the right side of Napoleon Ave that has the 'grand' homes for the upper crust of society.
Central Business District CBD): This area that borders on the left side of Canal St. is a mix of high-rises, boutique hotels, lively bars and sleek eateries serving modern Cajun-Creole cuisine.
Art District: aka, the Warehouse District, this neighborhood is filled with museums, brunch spots, galleries, and bars.
Crescent City: A nickname for NOLA given the way the city follows the river in the exaggerated form of a crescent.
River side, lake side: speak for north and south: River side refers to the Mississippi River, which borders the city to the south, and lake side refers to Lake Pontchartrain, which borders it to the north.
Audubon Zoo: This zoo offers an exotic variety of Uptown
Aquarium: Adjacent to the French Quarter
WW II Museum: This designated National museum opened as the D-Day Museum, on June 6, 2000, the 56th anniversary of D-Day , focusing on the amphibious invasion of Normandy. Since then it has expanded to include the war in the Pacific Ocean and the thrust into Germany.
Shotgun house: Rooms are directly connected without hallways. Shotgun houses may have derived their name from that room format, as it was sometimes said that a bullet shot from the front door
Camelback house: a shotgun house with the second story offset from the street. This style was done to avoid taxes based upon the width of the house (first floor) at the street.
Armoire: This type of self-standing wardrobe is common in NOLA homes because at one point a closet was considered a 'room' subject to taxes.
LIVE MUSIC
Jazz & Heritage Festival: This festival has grown extensively over the 52 years as to attendance. It is an amazing time that takes place the last weekend in April and the first weekend in May. I suggest one wears shoes that are expendable. If it rains, it can get quite muddy. Also suggest buying the authentic t-shirt for that year. You'll be proud to wear it at other festivals.
Rock & Bowl: aka, Mid-City Bowl, is a great venue for musicians and dancing. Oh yeah! One can bowl there also.
Tipitina's: This is THE classic spot for NOLA music. In 1998, Tipitina's French Quarter,
Pat O'Brian's: Other than wanting a place to enjoy a true Hurricane cocktail has several venues including dueling pianos in the piano lounge that is great for remembering your past music pleasures. I suggest you have your first drink by the flaming fountain.
Maple Leaf Bar: While it is a quite small venue for live music, there is always room to dance just in front of the band. The reason, for the free space, I believe, is that it is a favorite with the college crowd that are more reserved than the locals who specifically go there to dance. At the very back of the bar there is an open-air area where the jasmine will put your mind to rest after dancing your heart out.
SPEAK
Nor ~ lens: The manner in which New Orleans folks say the name of their city. The 'Big Easy ' became the official nickname for NOLA after a contest was run years ago. However, residents do not use that phrase.
Laissez les bons temps rouler: The phrase is Cajun French for the word for word translation of the English phrase 'let the good times roll.
Who dat?: a phrase used reflecting on New Orleans professional football team (SAINTS), as in "Who dat saying that they're going to beat dem Saints.
Big Easy " became the official nickname for New Orleans after a contest was run years ago.Laissez les bons temps rouler: Cajun French for the word for word translation of the English phrase 'let the good times roll'. Who dat? : a phrase used reflecting on New Orleans professional football team (Saints), as in "Who dat saying that the're going to beat 'dem' Saints". Lagniappe: The word lagniappe tells a fascinating American story. Spanish speakers in the New World took a word from the indigenous Quechua language to make la ñapa, meaning "the gift.". Then in New Orleans, where Spanish and French mixed freely, la ñapa got Frenchified into lagniappe. Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “ a little extra .” Often used to describe something good, this word is the NOLA-call for receiving anything extra, or better yet, receiving something for free.
Making Groceries: Yat
Pinchin the tail, suck the head: A phrase used to explain how the locals consume crawfish.
Where y’at: Yat
Yat: 1. refers to the indigenous NOLA folks 2. a dialect of English spoken in New Orleans.
Krewe: a club or organization that exists to celebrate Mardi Gras.
Lagnaippe: Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “ a little extra .” Often used to describe something good, this word is the NOLA-call for receiving anything extra, or better yet, receiving something for free.
Lundi Gras: A French term that means “Fat Monday .” It’s the day before Mardi Gras Mardi Gras
Second Line: This r efers to people who follow the band in a parade, e.g. style of traditional dance, in which participants dance and walk along with the performers in a free-form style with parasols and handkerchiefs, is called "second-lining".`
EVENTS
Fais D-Do: a country dance or dancinhg party held usually on a Saturdat night in southern Louisianana
Mardi Gras: In the U.S . the principal Carnival celebration is in New Orleans. The Carnival season there opens on Twelfth Night (Epiphany, January 6) and climaxes with the Mardi Gras festivities commencing 10 days before Shrove Tuesday. This period is filled with elaborate parades, both day and night, building up to Mardi Gras and the Rex
who say if you are going to play the blues, you have got to live the blues. At one Jazz Festival a number of years ago, he was released from prison temporarily to perform. You can listen to his "Butter-Churning Man" on Alexa.
