How to cook shrimp and grits like a New Orleans native

Shrimp & grits is a dish that’s gone from the mundane to haute cuisine in just a decade or so. My rendition is a bow to the famed version at City Grocery on Mr. Faulkner’s fabled Square in Oxford, Miss., although I’ve always thought City Grocery’s was too pepper-hot. I’ve adjusted this one accordingly.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

The recipe is a perfect entree for 4, plus french bread and a tasty salad.

Header image is shrimp and grits from Wishbone in Chicago. Image via flickr user Discopalace.

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Where to eat in New Orleans 8/26/13

We’re eating & drinking our way through New Orleans with the #NewinNOLA crew. Venues from Aug. 19 – 26:

chicken tinga quesadilla from Felipe's in the French Quarter (via @NewinNOLA on Instagram)

chicken tinga quesadilla from Felipe’s in the French Quarter (via @NewinNOLA on Instagram)

  • Felipe’s
  • Pierre Maspero’s
  • St. Lawrence
  • Bar Tonique
  • Bravo!
  • Hollygrove

See the yummy food photos here.

Follow our food adventures throughout the week on Instagram (@NewinNOLA).

What to see other great New Orleans restaurants we’ve visited? Check them out here.

How to make mac & cheese like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Perhaps no comfort food is more beloved than macaroni and cheese.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

For years, I thought you could just make some pasta, throw on a little butter and cheese, run it into the oven and expect great results. Not really.

Now, here’s a real creamy, golden crusted version with Bechamel sauce and a little Creole cayenne for pop. It warms well for leftovers, too.

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New Orleans restaurants running lunch/dinner specials this week

Hope you’ve had a chance to take advantage of the “coolinary” restaurant specials this month in New Orleans. We have one week left for you to cram in a few more meals.

Coquette, at 2800 Magazine Street, is offering a $35 dinner special on weeknights. (image via http://www.coolinaryneworleans.com)

Coquette, at 2800 Magazine Street, is offering a $35 dinner special on weeknights. (image via http://www.coolinaryneworleans.com)

Reminder via CoolinaryNewOrleans.com:

During the month of August, enjoy mouth-watering 2-3 course lunch menus for $20 or less and 3 course dinner menus at $35 or less at over 50 award winning restaurants. Experience cuisine that delights your palate and is an integral part of the history, fabric and culture of New Orleans.

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Where to eat in New Orleans 8/19/13

delicious Brussels sprouts at Cochon Butcher (photo via @NewinNOLA on Instagram)

delicious Brussels sprouts at Cochon Butcher (photo via @NewinNOLA on Instagram)

We continue to explore the restaurant options in New Orleans. Venues this week include:

  • Betsy’s Pancake House
  • Casa Borrega
  • Cochon Butcher
  • Creole Creamery
  • Hollygrove Market & Farm

Check out all our food photos.

Have a place we need to check out? Let us know.

How to make fish tacos like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Happy National Catfish Month! In honor of the beloved mudcat, I made fish tacos – a really fresh, tasty treat.

My son inspired the dish by taking me to a restaurant the other day where we both had some. That’s when I realized the best way to season fish is a spicy rub, not marinade. So, here, I’ve given that a whirl. It hits all the right notes, and if you want to go spicier, have at it!

My daughter-in-law made a nice veggie dish to complement the tacos – chopped zucchini, squash, garlic, black beans, cumin and a store-bought Mexican sauce cooked in an iron skillet.

This fish taco recipe does not disappoint. It’s also a fun entree for a crowd. Give it a try.

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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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How to cook cornbread like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Good “table” cornbread has eluded me, until now.

Sorry, Mama – your recipe works great for Thanksgiving dressing, but I’ve always wanted something lighter so I took the easy way out and used a boxed mix. Frankly, that was cheating and it had the no-no sugar in it.

Thanks to cooking guru, Alton Brown, I’ve found what I’ve been seeking. Also, I substituted buttermilk for regular milk. Use what you’ve got.

Sorry anti-glutenites, this one is not for you. But for everybody else, it’s easy and it’s delicious. I’m so glad to bring it to you.

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How to make chicken and dumplings like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

My grandmother, the beautiful and willful Rosalie Dial, made chicken and dumplings with her usual cooking-from-the-hip style. I laughed when I read her recipe that says, “Dump some boiling broth into a cup of flour and mix until stiff.” Not bad advice, after I’d tried it.

Most recipes I’ve checked recommend boiling a whole hen to start things off. I have other things to do, rather than take a hen apart after it’s falling to pieces, so I’m taking an easier route. This concoction is ridiculously easy and Food Network Alton Brown’s way of dropping the dumplings is foolproof. That works for me. Enjoy!

Header image via flickr user atxryan and used in accordance with a Creative Commons license.

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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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