Try this one out, ya gonna like it!
Creole Remoulade: 6 oz olive oil, 1.5 oz red wine vinegar, 7 oz Zatarain’s Creole Mustard,
2/3 c chopped chives, 1/4 c chopped parsley, 1/3 c fine diced celery, 3 cloves garlic,
1 T paprika, 1 t lemon juice, salt, pepper and hot sauce to taste.
Mix it all real well, chill and enjoy!
Crowd pleasing asparagus is a 5 minute process
-Buy asparagus that is firm with tips that are compact and bright green
-Bend asparagus slightly and it will snap about 2/3 down the stalk, discard the fibrous bottoms
-Boil water with a dash of lemon juice
-Submerge asparagus for just a minute or two
-Plunge into iced water bath to cool completely
-Saute in butter with salt until just heated though, serve and enjoy.
Season ends mid June
Most folks aren’t aware of the fact that crawfish is a seasonal product.
The old wives tale is J to J (January to June) but realistically, early March to late May is where you will have the best crawfish.
Too early in the season yields very small crawfish while too late in the season may yield a hard to peel product.
Don’t miss out, get the rigs out start boiling!
At Nola Kitchen, just as in New Orleans, we live to eat. We discuss what we will enjoy for lunch while we savor breakfast. Cooking is a way of life, an occasion to share with friends and family and impart culinary traditions and enlightenment. We are dedicated to the art of cooking, customer service and sharing culinary knowledge in order for you to be able to share in these traditions we hold so closely to our hearts. We want you to proudly announce in your kitchen as we do in ours… “Good food served here.”
While Nola Kitchen relies heavily on the culinary rituals of New Orleans and South Louisiana, Chef Mike is formally trained and experienced in all types of cuisine.
No matter the occasion, how big or small, let great food be the center of attention. We can make that happen.