How to make meatloaf like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook


I love meatloaf. I didn’t realize for many years that it should be more than shaping a pound of ground meat into a loaf and cooking it for an hour with a little bacon and catsup on top.

Praise the cooking gods that I know better now.

This easy recipe makes two large or four small loaves. It’s great for company and, especially, for leftovers to reheat or make meatloaf sandwiches, a family favorite.

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Where to eat out in New Orleans 7/29/13

We’re eating our way through New Orleans with the #NewinNOLA crew.

Liuzza's bbq butter shrimp stuffed in bread (photo via @NewinNOLA on Instagram)

Liuzza’s bbq butter shrimp stuffed in bread (photo via @NewinNOLA on Instagram)

Venues for the past two weeks:

  • Cafe Degas
  • Midway Pizza
  • Magasin
  • Liuzza’s by the Track
  • St. Joe’s
  • Slice
  • Creole Creamery
  • Hansen’s
  • Juicy Lucy’s
  • Surrey’s
  • Mikimoto

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How to make baked rosemary chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

I like to spend a lazy weekend cooking up a few things I can have for dinner during the week without having to rush home and start from scratch.

This is one of those recipes – chicken baked in the oven with fresh tomatoes and herbs out of the garden or farmers’ market. It’s also easy to make for company and won’t keep you in the kitchen very long. I’ve dubbed this dish “Chicken Margaret” after my daughter AKA New in NOLA Margaret.

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New Orleans food pix 7/15/13

We’re eating our way through New Orleans with the #NewinNOLA crew.

Venues this week were Laurel Street Bakery, Bouligny Tavern, Hansen’s, Bacchanal Wine, Seki Sui, Sucre, Mona’s, Cafe Adelaide, Cochon Butcher and Dat Dog.

And we had a massive intake of food (cheese!!) Saturday. So good and so bad.

Check out our Storify post with all our food pix.

header photo of macarons at Sucre (by Carlie Kollath Wells/newinNOLA.com)

How to make dill pickles like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Summertime is about fresh vegetables, especially from the garden or farmers’ market.

My daughter loves dill pickles and I love growing cucumbers in my little garden. But for at least a couple of seasons, I couldn’t find a recipe with the right sour/garlic/dill balance that kept the cucumbers crisp. Finally, success!

It’s easy and fun. You also can pickle other veggies like carrots, green tomatoes, green onions, green beans, okra and asparagus. That’s certainly not the only list, so use your imagination. My experience, though, calls for a little extra par-boiling for tough veggies, like green beans and especially the okra to soften up the tough exteriors.

I highly recommend prepping in your kitchen, but taking the pickle process outside onto your patio or porch. Several years ago, I acquired a really neat one-burner, gas stove at the usual big-box store in the camping section. This burner is perfect for boiling up the pickle juice outside, otherwise your house will smell like pickles for a very long time – maybe years. No kidding.

Usually, I double the pickle-juice recipe and then store what’s left over in the fridge until I need to heat it up again or add to another batch.

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Our New Orleans food adventures 7/1/13

We’re eating our way through New Orleans. Venues this week included Booty’s, Salu, Lucky Rooster, Middendorf’s and P’s and Q’s. Check out our full post on Storify.

We started last week at Booty’s Street Food (@Bootys). The Bywater restaurant is doing a weekly menu around a specific country. Last week it was Singapore and Booty’s tweeted the magic words: Hainanese chicken rice.

How to make a grilled green tomato BLT like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

If you’ve never tried green tomatoes, it’s time. Including them in a BLT is delicious.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Of course, fried green tomatoes are iconic Southern food and we’ll go into those another week, but I like to grill them for side dishes and especially for these sandwiches. I think  you’ll agree.

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Dat Dog hosts food trucks tonight

Fun event alert – Dat Dog is hosting a food truck fest tonight. We don’t see a downside to this happy hour/dinner option.

BTW, Dat Dog is the gourmet hot dog restaurant in New Orleans. The menu includes everything from alligator dogs to classic Chicago-style hot dogs to crawfish sausage (menu). Word of advice – know what you want when you get up to the register. You can mix and match whatever toppings you want and it gets overwhelming if it is your first time. You might want to start with the suggested toppings for the dog you order and get more creative next time.

Dat Dog has two locations – one on Freret (original location) and one on Magazine. Tonight’s fest is at the Freret location.

Info from the press release:

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How to make chicken salad like a New Orleans native

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Chicken salad has got to be one of summer’s great treats because it’s so light, cool and tasty. It’s good year-round, too, but I get the yen for it especially when the weather heats up. Old-fashioned chicken salad recipes included bits of boiled eggs and pickle relish. Go ahead, if you like that.

I prefer the more “modern” version popular today, with a little twist – fresh dill, a little Dijon mustard and red grapes. Spoon it into a warmed half-pita and you’re in business!

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