catering

If You Can’t Handle The Spice In The Food, You Sure Won’t Be Able To Handle The Spice The Rest Of Our City Offers!!!

“In the latest chapter in the ongoing battle against New Orleans culture, Chad Arnold, a recent New Orleans transplant by way of New York, hired New Orleans attorney John Smits to represent him in a class action lawsuit against several local bars and restaurants in the Marigny. The bars’ offense? They dared serve him crawfish that he deemed “too spicy”. “Some of these places use too much spice in their boils,” said Arnold. “Not everyone wants it that hot and we feel it’s discriminatory toward people who have a softer palette.”

Go back to Blah-ville, we don’t need your kind around the Greatest Culinary City in America…

 

-Stir-fry with Jasmine Rice, Pork and Vegetables

Summer Is Winding Up…A Good Mint Julep Will Get You Through!

-Make simple syrup by dissolving 1 cup sugar into 1 cup hot water.

-Stir until completely dissolved.

-Add 1 cup mint leaves to cooled simple syrup.

-Chill in refrigerator overnigh.t

-Combine 1.5 oz of bourbon with 1.5 oz of minted simple syrup and pour  over CRUSHED  ice.

-Garnish with fresh mint leaves and a sprinkle of powdered sugar

-Sit back, relax and take it slowly.

Beef Jerky Recipe Trial Run in the New Dehydrator

-4 T soy, 4 T Worcestershire, 1 T liquid smoke, 1 T salt (necessary as the cure to prevent bacteria), 1 t meat tenderizer (brown sugar, pepper, garlic powder, onion powder, paprika, ground ginger can all be added to adjust flavor to your liking)

-Marinate meat for 12 hours for maximum flavor

-Lay meat on trays and set to highest temp and dry to desired consistency (Mine took about 6-7 hours when full) Store in refrigerator to maximize shelf life.  (for fresh wild game and poultry, either freeze fresh meat for 60 days at sub-zero or heat in a 170 degree oven for 30 minutes after drying to minimize the chance of bacteria)