How to cook fried chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

FRIED CHICKEN 

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Surely, there’s nothing more Southern than fried chicken, and it’s been my pleasure to enjoy some really good examples. My grandmother, the beautiful and willful Rosalie Dial, was one great fried-chicken cooker and taught me how.

Over the years, I’ve watched a few other good friers, including Food Network’s Alton Brown, who knows a thing or two.

I often serve this chicken with white rice or smashed potatoes and what my Mama called “milk gravy.” I think this was the first thing I ever cooked. My mother would ask me to stir the roux until it was time to add the milk. Man, it’s good.

This recipe is a little Rosalie, Betty and Alton, and a lot Patsy. Enjoy!

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How to make tabbouleh like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

TABBOULEH (pronounced “tuh-BOOL-ee”)

Who says New Orleanians don’t make tabbouleh? Can’t get much better on a Greek gyro, am I right?

This is a bit different from my usual Southern or “frenchified” offerings, but this past weekend I cut a whole lot of gorgeous, fragrant, flat-leaf parsley from my garden and knew I had to make tabbouleh.

Tabbouleh is great as a side dish or on romaine leaves with cucumber slices as a salad. It’s also outstanding with hummus and roasted chicken kebabs, on baked salmon or in wrap sandwiches. Use it to suit your tastes. It’s so fresh and wonderful.

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How to cook crawfish pie like a New Orleans native

 

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

CRAWFISH PIE

Everybody “down on the Bayou” sings about crawfish pie, but what does it really taste like? Here is a simple recipe, which is a hybrid from Emeril and John Besh.

I also think the pie crust should be pre-cooked slightly before this goes back into the oven.

New Orleans folks have easy access to fresh crawfish, but the rest of us must settled for the frozen variety. The latter is not as gorgeous as fresh, but it easy and accessible. ‘Nuff said.

Crawfish pie makes a great entree with salad or other less spicy side dishes like roasted veggies. I also think it can be converted into impressive appetizers by spraying your muffin tins, shaping pie crust into each and adding the pie filling then browning in the oven 30 minutes or so (the cooking time is less than the full pie, for obvious reasons.) I’d remove the muffin-pies as soon as you can handle them to prevent the crust from steaming and getting too soft.

If you want to make your own pie crust, go for it. I’m buying the dough or prepared pie shells at the grocery store.

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How to cook crawfish etouffee like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

CRAWFISH ETOUFFEE

If you’re gonna live in NOLA, crawfish etouffee is a must. For one thing, it’s easy and I’m pretty sure it will freeze for even better results later on.

This recipe is an adaptation of famed John Besh’s but without his supreme skill and courage for making an intensely dark roux. Frankly, we had a dark-rouxed gumbo recently out in NOLA and it wasn’t as good as mine (I hate to brag).

Anyway, this is a perfect recipe when you’ve got guests and want to act like you really know your way around the kitchen. Enjoy!

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