My niece, a grad student at Tulane, loves living in New Orleans. Family trips to this fabled American city have always been more fun because of her “insider” knowledge.
Except for the time she took us to Mid-City Lanes Rock ‘n’ Bowl, a live music and dance venue set in the middle of a bowling alley. There was a particularly good Zydeco band playing that evening and she said the place was teaming with Cajun fella’s anxious for dance partners.
Problem was, I’d never danced to Zydeco. She assured me it was a simple two-step and my feet would quickly catch the rhythm.
I’ve always enjoyed dancing, whether it be to the oscillating rhythms of Louis Armstrong or Diana Krall, and fancy myself a decent swing partner. But this funny little side step totally caught me off guard.
Humiliation comes on many levels. As I doe-see-doed around the dance floor, crunching the feet of many a well-intentioned Louisiana man, I was soon ostracized from the men folk.
Sitting on the side lines, I studied a Rock ‘n’ Bowl menu, comforting myself by imagining my Red Beans and Rice were just as good as their’s.
This recipe, inspired by Paul Prudomme, is not a “mouth on fire” kind of a heat. It has has an incredible, deep, rich heat. The problem is, though much of the time is unattended, you need a few hours to make sure the beans cook to perfection yet not scour the bottom of the pan.
The “Long-Cook” recipe is pretty close to the real deal. I could have worked it a bit more adding ham hocks and dirty rice, but that would have killed more time. The “Short-Cook” version is also quite tasty, but does lack that bottom layer of slow-cooked flavor goodness.
I believe in choice, my choice of potato salad being no exception. This choice is gut-driven and deeply personal. My grandmother made a simple potato salad that accompanied her fried chicken and hickory nut cake to our family reunions in Selma. She made that same salad when a tragedy befell a friend, the bowl of love left quietly on their porch. My mother made the same salad that … Full recipe post »
Although Michigan has been experiencing unseasonably warm temperatures of late, it seems like a good time to make soup. The panic buying felt by the coronavirus maelstrom is like nothing I’ve ever witnessed. I’ve lived through the fallout of epidemics, famines and the scourge of the HIV virus, but the flames were never continuously fanned by instant media–non-stop overload. I jump each time my phone pings! I’ve bumped … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...