How to make mayo, Comeback sauce like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

How to make Comeback Sauce, Cocktail Sauce, Homemade Mayonnaise

If you’re having friends over or just want some essential sauces that “keep” pretty well in the fridge, in case you want seafood, salads or just something different to slather on a great piece of craft bread, you can make your own. Easy and much better than anything in the store.These are “musts” for any NOLA household. Enjoy!

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How to cook gumbo like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

ESSENTIAL GUMBO

Of course, gumbo is the quintessential New Orleans dish.

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

If you don’t have a big, ole gumbo pot, go get one. Doesn’t have to be fancy. Just big enough to hold about 4 gallons of liquid. I also use my gumbo pot to mix up other big recipes, especially Thanksgiving dressing and to brine my turkey.

If you have such a large pot, you will find a lot of uses for it. Don’t make too great an investment, though, unless you just want to show off.

Gumbo reportedly is the African word for okra, so expect to love it, if you don’t already know it.

I don’t start my gumbo with a dark roux, although it includes one. This may be locally heretical, but I have my reasons, which I’ll explain later in the recipe.

While this recipe looks complicated, it’s mostly about chopping, stirring and tasting.

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How to cook like a New Orleans native: Quiche

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

QUICHE

Quiche has got to be the easiest, cheapest, most adaptable go-to meal ever. After its simple base, you just go with what you like in the fridge or freezer or pantry, within reason.

Remember, though, that fresh ingredients like onions and mushrooms , as well as raw meats, should be sauteed before incorporating to ensure they are fully cooked and at their tastiest.

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How to cook like a New Orleans native: Bread Pudding

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

Patsy BrumfieldThe Southfacin' Cook

Patsy Brumfield
The Southfacin’ Cook

Note about my Jan. 9 recipe (red beans and rice):

Whenever you use bay leaves to flavor a recipe, retrieve them from the finished dish before you serve it. While I have never eaten a bay leaf, my mother, Betty, swore repeatedly it would kill you if you did. ‘Nuff said.

CREOLE BREAD PUDDING

If you think bread pudding isn’t for you, try this recipe. With the Bourbon Sauce on top, it’s fit for your royal guests, who surely are pouring into NOLA, now that you’re their free place to stay.

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red beans

How to cook red beans and rice

I’m a near-retirement investigative reporter who got my first big job at the New Orleans Times-Picayune the same fall Ole Miss classmate Archie Manning came to the Saints. During my stint in NOLA, I learned what really good food tastes like and determined to learn to cook some of its standards.

In “Southfacin’ Cook,” I’ll offer tips and recipes for newcomers, who’d like to adapt culinarily with more help than I had. I’ll also draw from local food legends. Send me your recipe requests, too, and I’ll do my best to help you learn Southfacin’ cookin’, too. patsy.brumfield@gmail.com

This week, we get started with a class – New Orleans style red beans and rice …

Header image is from Flickr user Cookbookman17 and used in accordance with a Creative Commons license.

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