Book your experience

Blog

By

EASY SPICY VINEGAR WITH TABASCO PEPPERS

What To Do With Those Fresh Tabasco Peppers From Louisiana?

-Make an easy pepper vinegar sauce for red beans and sausage, white beans

and shrimp, Cuban black beans with pork or take you pizza to the next level.

Make several small slits in each pepper and drop into a small bottle or decanter

half filled with white wine vinegar. Store in a dark, cool pantry and enjoy

20130724_09432420130724_123005

By

REFRESHING MINTY LEMONADE

Here’s A Refreshing Treat For Those Summer Scorchers

-1 cup fresh mint

-4 lemons juiced

-1 lemon sliced very thin

-2 cups water

-2 cups sugar

-1 gallon water

Combine 2 cups sugar and 2 cups water and bring to a boil stirring slowly.  Cool to room temp.  Heat a container with a lid that seals with hot water.  Discard water, add mint, close top and refrigerate jar till cool.  This will create a vacuum and extract the most minty oil.  Once cool, add juice, lemon slices and sugar water.  Shake, fill with water and allow to bloom overnight in the fridge.  Enjoy!

By

Bananas Foster: The Easiest, Tastiest Dessert Ever

chef mike prepares bananas foster showstopper in austin

(A Classic Banana Foster Moment)

If you’re looking for a guaranteed show-stopper dessert that turns a dinner party into a full experience, this bananas Foster dessert recipe never fails. The contrast of warm, caramelised bananas with cold, creamy ice cream is irresistible. And the flambé moment creates an unforgettable experience for your guests. It’s simple yet unapologetically indulgent.


Bananas Foster isn’t just a dessert… It’s a little bit of magic in the kitchen.

⚠️ Quick note: This recipe only works on a gas stove, as it requires an open flame for flambéing.

Ingredients

(Serves approx. 2–4, depending on enthusiasm)

  • ½ banana per person, sliced
  • 1 stick butter
  • 1 cup brown sugar
  • ¼ cup dark rum
  • ¼ cup banana liqueur
  • Cinnamon
  • Vanilla bean ice cream

Bananas Foster Dessert recipe

  1. In a large skillet over medium heat, slowly melt the butter and brown sugar together until smooth and glossy.
  2. Add the sliced bananas and gently warm them in the sauce for about a minute — just enough to soften.
  3. Remove the pan from the heat.
  4. Add the banana liqueur away from the burner, then turn the flame to high. Carefully return the pan to the burner — the liqueur will ignite.
  5. Once the flame burns off, repeat the process with the rum. (The rum creates a much bigger flame — so take your time and keep a safe distance.)
  6. For a dramatic finish, sprinkle a little cinnamon over the flame for a spark effect.
  7. Once the flame subsides, spoon generously over vanilla bean ice cream and serve immediately.

Bring the NOLA Experience Home

At NOLA Kitchen, we believe great food is about more than recipes — it’s about creating moments. If this kind of flavour-forward, interactive dining is your style, we’d love to bring the experience to you.

Book a Private Chef Experience in Austin

By

ROUX MAKING: SLOW VS FAST

Why does one need more roux if it was made the “fast way”?

-A fast roux is made in about 20-30 minutes (Prudhomme and Besh)

-A slow roux takes closer to an hour (home cooks)

-When a roux is made the “fast way”, the molecules of flour deform and can only expand to hold 2-3 times their weight

-When a roux is made the “slow way”, the molecules of flour hold their structure and can hold many times their own weight

-Thus, you need much more “fast roux” to thicken the same amount of  liquid than a “slow roux”

-Taste is not compromised no matter which method you choose.