How to make bourbon bread pudding like a New Orleans native

Patsy R. BrumfieldThe Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Bread pudding with bourbon sauce is a great weekend dessert. Prepare on Saturday, then bake on Sunday. This recipe is a twist on my Creole bread pudding.

Easy and delicious. And the bourbon sauce will impress all of your guests.

Header image is by David Monniaux and used via a Creative Commons license.

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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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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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