catering

Still Got The “Envie” For Crawfish?

Crawfish Tacos (Fusion Style)

-Crawfish tails (Louisiana tail meat from the last boil or 1# bag frozen)

-Butter to saute

-2 T fresh garlic

-1 onion fine dice

-1 small red bell fine dice

-1 bunch green onions chopped

-1 chili of  your choice fine  diced

-Tony Chachere’s to taste

-Chopped cilantro

-juice of 1 lime

-Cotija cheese, diced tomatoes and avocado

-Corn tortillas (soft and crunchy)

-Saute garlic, yellow onions, bells and chili pepper in butter till wilted.  Add tail meat and Tony’s, cook until heated through.  Toss the green onions and lime juice into mixture.  Fill tortilla with crawfish mixture, cilantro, cheese, tomato and avocado…Enjoy!

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.