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Best of New Orleans #25

Best of New Orleans #25

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Every day during the month of August, we’re highlighting one restaurant from our recent ranking of the 31 Best Restaurants in New Orleans. Today’s restaurant, Mahony's, is #25 on our list.

This destination serves chicken liver and soft-shell crab po’boys, a delicious spin on local tradition. Mahony's claims to be the "finest restaurant" in New Orleans, and the shop prides itself on Southern hospitality and both new and traditional takes on the classic Louisiana sandwich.


Here's our complete ranking:
#31. Maurepas Fine Foods
#30. Boucherie
#29. Mother’s
#28. Luke
#27. The Joint
#26. Dickie Brennan's Steakhouse
#25. Mahony’s
#24. MiLa
#23. La Petite Grocery
#22. Gautreau’s
#21. Coquette
#20. Parkway Bakery
#19. Clancy’s
#18. Dooky Chase
#17. Drago’s
#16. Emeril’s
#15. Redfish Grill
#14. Jacques-Imo’s
#13. Bayona
#12. Camellia Grill
#11. Domilese’s
#10. Willie Mae’s Scotch House
#9. SoBou
#8. Root
#7. Herbsaint
#6. Domenica
#5. Cochon
#4. Peche
#3. August
#2. Galatoire’s
#1. Commander’s Palace

If you’re ever in the neighborhood of Commander’s Palace in the Garden District, you can almost follow your nose to the front door by the aroma of bread pudding which wafts across the neighborhood. I always picture a looney tunes character, closing their eyes, nose to the air, flapping their hands and floating along the scent trail to the source. I always think of that when I make this recipe and my kitchen smells of cinnamon, nutmeg and vanilla.

Bread Pudding is a combination of two things that I hold dear, great cooking spawned from frugality, and comfort food. What is more comforting than a plate of warm bread pudding covered in spiked and sweet Whiskey sauce?

I based this recipe loosely on the Commander’s Palace recipe from one of my absolute favorite books Commander’s Kitchen by Jamie Shannon and Ti Adelaide Martin, by one of my absolute favorite restaurants. I will also be featuring the Commander’s style Bread Pudding Souffle in the next few days, which is, in my humble opinion, one of the best desserts around. Anywhere.

Bread Pudding with Whiskey Sauce Recipe

1 Cup Sugar
1/4 tsp Freshly grated Nutmeg
1/2 tsp Cinnamon
pinch of salt
6 Eggs
1 1/2 Cups Heavy Cream
1 Tbsp Vanilla Extract
6 Cups French Bread, cut inot 1 inch cubes (be sure it’s a light bread, meaning not too dense)
1 Tbsp Unsalted Butter, softened

Preheat the oven to 250 degrees F.

Butter a square cake pan with the butter.

Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl.
In a large Mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract. Fold in the bread cubes being sure to not break them up too much. The trick to this recipe is to make sure all of the bread soaks up the custard, and that you don’t overcook it.

Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.

Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown.

The finished pudding should be slightly firm, while moist, but not runny.

Serve warm with Whiskey sauce, recipe below.

Whiskey Sauce Recipe

1 1/2 Cups Heavy Cream
2 tsp Cornstarch
2 Tbsp Water
a few drop of Vanilla extract
1/3 Cup Bourbon
1/3 Cup Sugar

Mix together the water and cornstarch. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature.

Be sure to visit my ever growing Index of Creole & Cajun Recipes! It provides a link to all recipes featured on Nola Cuisine.

New Orleans Praline Recipe

Whether made at home or purchased at a candy shop, there are several ways to make pralines. Most recipes include a few traditional base ingredients: sugar, milk, butter and pecans.

The New Orleans School of Cooking teaches guests to make a traditional praline. Whether in the French Quarter or in the comfort of your own home, you can use this recipe to make a batch of your own.

Roast Beef Po’ Boy with Debris Gravy Recipe

There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po’ Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po’ Boy is Parasol’s in the Irish Channel.

Like all other Po’ Boys, the most important ingredient isn’t the filling (although that is important as well, don’t get me wrong), but the bread. New Orleans Po’ Boy Bread, or Long Bread is light in the center with a wonderful flaky crust. It is almost impossible to find outside of New Orleans, which is why I’m working on a recipe for it, the one in the photo is my 3rd draft, it turned out very, very good, it just needs to be tweaked.

For my Creole Roast Beef I use an inexpensive, well marbled Chuck Roast, which is from the shoulder. Very tough, but extremely flavorful. I’ve found that braising works best for this cut, nice and slow. I did 4 hours, the object is for the meat to just fall apart…not by breathing on it, that would still be too tough, but by just looking at it. About a 10 second stare should do the trick.

I’ve found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don’t use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!
Here is the recipe:

Roast Beef Po’ Boy with Debris Gravy Recipe

For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Diamond Crystal Kosher Salt & Black Pepper
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste

Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much.
Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.

For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.

For the Po’ Boy:
New Orleans Style French Bread (Po’ Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Roast Beef (see above)
Debris Gravy

Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.

Grab a stack of napkins, a cold beer and enjoy!

**Note – To make this a Ferdi Special a la Mother’s, add Good quality sliced ham underneath the Beef!

The search for America's best food cities: New Orleans

P lenty of American cities pride themselves on their fine food and drink. None of them relish where they’ve been and what they have as much as New Orleans, a city founded by the French, ruled for 40 years by the Spanish — and nearly washed away a decade ago by Hurricane Katrina.

The Search for America's Best Food Cities:
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston
Part X: Washington D.C.

“You will come across no one who says he just eats for fuel,” writer and photographer Pableaux Johnson says over a dinner of duck confit with dirty rice at the admired Herbsaint, where the food, much like the city, mixes cultures to jazzy effect. “We’re a small city with outsize appetites.”

On the brink of an anniversary no one wishes to celebrate, I revisited the Louisiana port town as part of my tour of the country to identify, and ultimately rank, the top 10 food cities in America. Whether I was chomping on a po’ boy a few feet away from a video gambling booth at Parkway Bakery & Tavern or singing “Happy Birthday” — along with the rest of the restaurant — to a 90-year-old grande dame at the dowager Galatoire’s on a Sazerac-laced Friday afternoon, New Orleans’s signature joie de vivre was my constant companion.

This was also a week in which I discovered a museum that allows patrons to tour with cocktails in hand (mighty kind of you, Southern Food & Beverage Museum) and watched grown men navigate the streets in clingy frocks (via the fundraising Red Dress Race). Far more than in most places, opposites seem to attract in this most bohemian of American cities.

“You can come down to New Orleans and fly your freak flag,” says chef Isaac Toups, co-owner of Toups’ Meatery, a contemporary Cajun restaurant in Mid-City. “You can have a glass of wine with breakfast,” and no one cares.

No moment hit the point home quite like the sultry night a genial cardiologist surrendered his stool at the SRO bar at Coquette in the Garden District so I could eat. I was embarrassed when the doctor, settling his bill, caught me eyeing a pack of Marlboros poking out of his coat pocket. He smiled as he shook my hand goodbye. “New Orleans,” he said, “is a city of contradictions.”

Note: Clockwise from top: The late-night scene outside Bacchanal, a wine bar and restaurant in the Bywater chef Burnetter McMillan tosses shrimp at Liuzza’s by the Track a whole fried Gulf fish at Mopho in Mid-City. From top to bottom: The late-night scene outside Bacchanal, a wine bar and restaurant in the Bywater a whole fried Gulf fish at Mopho in Mid-City chef Burnetter McMillan tosses shrimp at Liuzza’s by the Track.

Always an open invitation

To eat even a few meals here is to discover the truth: Nothing tastes like this. “Our food is the strangest thing,” says chef Leah Chase, at 92 still a daily presence in the kitchen at Dooky Chase’s, which opened in 1941. As Brett Anderson, the veteran restaurant critic of the Times-Picayune, puts it: “The city has places that simply can’t be found anywhere else.”

F’true. The society restaurant Galatoire’s is the only place in this country where lunch too easily slips into the dinner hour, coffee is more intoxicating than stimulating (welcome to cafe brulot) and underdressed novices to the spectacle are heard to say, “No one gave me the hat memo.” Other than at the beloved Hansen’s Sno-Bliz, would there be dozens of people willing to wait 30 minutes or more for a cone of shaved ice in 104-degree heat, weather that felt like a swamp on fire? At Toups’ Meatery, my server almost insisted I order an appetizer of crawfish fritters: “Oh man, last of the season!” And when the bartender at the Mayhaw saw me debating a second cocktail before 11 a.m. on a weekday (research, baby!), he settled the matter with, “Man, you’re in New Orleans.”

Lolis Eric Elie, the TV writer, food historian and author of “Treme: Stories and Recipes from the Heart of New Orleans,” says his native city has a long history of equal opportunity when it comes to good food, pointing to the roast beef po’ boy and red beans and rice as “inexpensive, high-quality and emblematic of New Orleans.”

San Francisco likes to talk up the ultra-freshness of its larder and New York counts more stars than there are in heaven, but “New Orleans has its own cuisine,” says Liz Williams, founder of the food and beverage museum, which relocated from the Riverwalk mall to Central City last year. “All of us identify ourselves with our food.” Crucially, she adds, “Rich or poor, we all eat beans and rice.”

Alon Shaya, a protege of esteemed chef-restaurateur John Besh, knew as much when he returned to New Orleans with his boss mere days after Katrina to help feed emergency personnel in the parking lot of a looted Wal-Mart. On his person: a pistol, which he never had to use. On the menu: red beans and rice. “We could have just made rice,” says Shaya, who won this year’s James Beard Foundation award for Best Chef: South for the hit Israeli restaurant that bears his name. But red beans and rice “hold a special place here. People would be comforted” by the complete dish.

Easy Mardi Gras Appetizers and Finger Foods

Hot Muffuletta Dip

A fun twist on the classic Muffuletta sandwich, this New Orleans-inspired dip is the perfect cheesy addition to your Mardi Gras festivities.


  • 1 (8-oz.) Package of Cream Cheese, softened
  • 1 cup Cubed Salami
  • 1 (6-oz.) Jar Pitted Green Olives, drained
  • ½ cup Roasted Red Peppers, drained and chopped
  • ½ cup Giardiniera, drained
  • 4 ounces Provolone Cheese, cubed
  • 1 Garlic clove, minced
  • 1 tsp. fresh Parsley, chopped
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Put all ingredients except parsley into a large bowl and mix until everything is coated in the cream cheese and well-blended. Then, transfer the mix to a 9-inch pie plate.
  3. Bake for about 30 minutes or until the dip is bubbling and hot. Remove and sprinkle with parsley.
  4. Serve with a selection of crackers, crusty French bread, or tortilla chips.

Classic Hush Puppies

This southern staple is the perfect addition to your Fat Tuesday table setting. They’re crispy, sweet and savory, and are surprisingly easy to make


  • 2 cups Cornmeal
  • 1 Tbsp All-Purpose Flour
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 3 Tbsp Green Onion, finely chopped
  • 1 cup + 3 tablespoons Buttermilk
  • 1 Egg, lightly beaten
  • Vegetable Oil, for frying
  1. Sift together cornmeal, flour, baking soda, baking powder, and salt into a large bowl.
  2. Stir in onions, buttermilk, and egg until thoroughly mixed. The result will be a batter-like consistency.
  3. Heat oil to about 375 degrees F and drop the batter by the spoonful (about 2 tablespoons each). Fry until golden brown.
  4. Remove each fritter and place on a paper towel to remove excess oil. Serve hot.

Spicy Peel and Eat Shrimp

It wouldn’t be a Mardi Gras party without the kick of something spicy. This spicy shrimp recipe is easy to make and fun to eat, making it the perfect addition to your Fat Tuesday appetizer menu.


  • 6 Bacon strips, diced
  • 1 cup Butter, cubed
  • 2 Garlic Cloves, minced
  • 2 Tbsp Seafood Seasoning
  • 2 Tbsp Dijon Mustard
  • 1-1/2 tsp Chili Powder
  • 1 tsp Pepper
  • 1/2 to 1 tsp Hot Sauce
  • 1/4 tsp each Dried Basil, Oregano, and Thyme
  • 1-1/2 pounds Uncooked Shell-on Shrimp
  1. Preheat the oven to 375 degrees F.
  2. Cook bacon in a large skillet over medium heat until partially cooked but not crispy. Drain excess fat and stir in all other ingredients except shrimp. Cook over low heat for about 5 minutes.
  3. Place shrimp in an ungreased 13 by 9-in baking dish. Add the bacon mixture to the dish and bake, uncovered, for 20-25 minutes. Throughout the cooking time, stir the shrimp around twice.
  4. Remove from the oven and serve warm.

Chicken Creole Deviled Eggs

The creaminess of classic deviled eggs meets the kick of creole spice in these chicken creole deviled eggs. We think your guests will have trouble stopping after just one!


  • 6 Eggs, hard boiled
  • 1/2 cup Chicken, cooked and diced
  • 5 Tbsp Mayonnaise
  • 1 Tbsp Onion, finely chopped
  • 1 tsp Honey Mustard
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Creole Seasoning (or ¼ tsp each of salt, garlic powder, and paprika, plus a pinch of dried thyme, ground cumin, and cayenne pepper)
  • 1/8 tsp Hot Pepper Sauce
  • 1 Tbsp Fresh Parsley, minced
  1. Cut the hard-boiled eggs in half lengthwise and remove the yolks. Set the whites aside and place the yolks in a small bowl.
  2. Mash the yolks with a fork, stirring in all ingredients except parsley.
  3. Once the yolk mixture is blended, pipe or spoon into each egg white half.
  4. Place in the refrigerator until ready to serve. Just before serving, sprinkle with minced parsley.

Kicked Up Creole Sausage Balls

Sausage balls are a traditional southern appetizer for holidays and family gatherings. In this recipe, they get a Creole-twist, making them perfect for Mardi Grad celebrations.


  • 2 1/4 cups Biscuit Mix
  • 2 tsp Creole Seasoning
  • 2 Tbsp Chives, chopped
  • 1 lb hot or mild Ground Pork Breakfast Sausage, uncooked
  • 1/2 cup Buttermilk
  • 3 Tbsp Mustard, whole grain or Dijon
  • 2 Tbsp Onion, finely minced
  • 1 1/2 cups Shredded Sharp Cheddar Cheese
  1. Preheat the oven to 350 degrees F. and line 2 baking sheets in parchment paper. In a medium bowl, mix together the biscuit mix, creole seasoning, and chives.
  2. Add the sausage, buttermilk, mustard, and onion. Use your hands to thoroughly combine everything. Once well-blended, mix in the shredded cheese.
  3. Use your hands to roll the mixture into about 1 ½-inch sized balls. Place onto the baking sheets about 1-inch apart and bake for 22-25 minutes or until golden brown.
  4. Serve warm with a side of mustard for dipping.

Celebrate Mardi Gras with Help from Foodtown

Why travel all the way to New Orleans when you can have your own Mardi Grad celebrations right here at home? With these easy appetizer recipes, any gathering can feel like an indulgent Fat Tuesday celebration. Plan a visit to your local Foodtown grocery store to stock up on everything you’ll need.

Browse our Weekly Circular and download our digital coupon app to ensure you never miss out on great savings. After all, indulging is all the more enjoyable when backed by low prices!

For 66 years, the Foodtown banner has proudly served the communities of New Jersey, New York, Connecticut and Pennsylvania. Our mission is to be the best grocery retailer in our market by:

17 Mardi Gras Drink Ideas You'll Love (Even if You're Not in New Orleans)

Celebrate Fat Tuesday as it's meant to be celebrated: with delicious cocktails.

They don't call it Fat Tuesday for nothing. Prepare to indulge with some of these extravagant cocktail recipes.


1 cup crushed ice
1 large ripe mango, peeled, pitted and diced
1/2 cup Tequila
2 tablespoons freshly squeezed lime juice (reserve one squeezed lime half to moisten glass rims)
Coarse salt


Combine ice, mango, tequila and lime juice in a blender and puree until smooth. Moisten rims of 2 margarita glasses with reserved lime half and dip each glass rim in coarse salt. Pour Mango-rita into margarita glasses.

&ndash Courtesy of the National Mango Board

Buy Now Set of 6 multi-color margarita glasses, $89.95


1.25 oz CÎROC Peach
.25 oz champagne


In a flute glass or champagne, combine peach vodka with champagne of your choosing.

&ndash Courtesy of CÎROC Ultra Premium

Buy Now Veuve Clicquot Brut Yellow Label, $39.99


1.5oz kiwi puree
.25oz lime juice
.25 simple syrup
1.5oz Absolut Mandarin
1oz Passionfruit puree
Peychaud bitters


Combine the kiwi puree, lime juice, and simple syrup in one shaker tin, and the Absolut Mandarin and Passsionfruit puree in another.
Shake each group with an ice cube. In a tall, clear glass pour the kiwi puree mixture, add ice, and then pour the contents of the shaker. Top with peychaud bitters and more crushed ice.
Garnish with a sugar cane, kiwi slice, and umbrella.

&ndash Courtesy of Absolut Vodka

Buy Now Absolut Mandarin, from $14.98


5-6 large ice cubes
2-3 slices of guava
Veuve Clicquot Rich Rosé Champagne


Place 5 ice cubes in a large wine glass, add the slices of guava, and finish with chilled Veuve Clicquot Rich Rosé. Garnish with extra fruit slices.


1.5 oz DeLeón Reposado Tequila
.75 oz lemon juice
1 oz Simple syrup
4-6 Dashes Angostura bitters


Combine all but bitters in rocks glass and stir. Add bitters and ice.


1oz Absolut
.75oz Lillet Rose
4 oz Elderflower soda (Belvoir, Fentimans)
2 scoops lemon-basil sorbet


Chill all ingredients before mixing. Add soda, Lillet and Absolut to a chilled glass with two 1&rdquocubes. Add sorbet on top. Garnish with
Micro-basil and edible white flowers.

&ndash Courtesy of Absolut Vodka

Buy Now Belvoir Elderflower Soda, $6.50


4 oz. light rum
1/2 c. fresh strawberries
1/2 c. frozen strawberries
Juice of 1 lime
Lime slices for garnish


Add rum, fresh and frozen strawberries, and lime juice to a blender
and blend until smooth. Pour into two margarita glasses and garnish with lime slices.


2 oz of Chila &lsquoOrchata
2 oz of Cake Vodka
1 oz Licor 43
1 oz Amaretto di Amore


Mix all ingredients over ice and shake very well. Strain and pour in martini glass that has been wet with water and dipped into green sugar.


.75 oz Vodka
.75 oz Blue Curacao
.75 oz Melon Liqueur (Midori)
.75 oz Peach Schnapps
.75 oz Lime Juice
Top w/ Sprite


Combine ingredients except sprite in shaker. Pour into large glass with ice. Top with Sprite.


1 oz fresh lime juice
.75 oz chai syrup*
2.5 oz El Dorado 8-Year Demerara rum

32 oz (I carton) Oregon Chai liquid concentrate
20 oz gold turbinado or demerara sugar.


Shake with ice cubes. Strain into a Cocktail Kingdom swizzle cup full of crushed ice. Garnish with mint sprig.

*Bring to a boil, stirring regularly, then simmer uncovered for 2 minutes. Remove from heat, let cool, and bottle it. Store in fridge.

&ndash Courtesy of Jeff Berry of Latitude 29, New Orleans

Buy Now Demerara Skipper Dark Rum, from $24.99


Crushed Ice
12 ounces vodka
12 ounces cream soda
12 ounces seltzer
2 tablespoons Mardi Gras Sprinkle Mix (equal parts any purple, green and yellow sprinkles)
Doll head (optional, but so much fun)


Place doll head in the bottom of a pitcher. Pack pitcher with ice.
Add vodka, cream soda and seltzer. Stir. Spoon half of the sprinkle mix over. Serve in glasses and garnish with remaining sprinkle mix!


1.5 oz Aviation Gin
.5 oz Cynar
.75 oz lemon juice
.75 oz vanilla syrup
1 oz heavy cream
1 egg white
Root beer


Shake Gin, Cynar, lemon, vanilla and egg white dry for 30 seconds. Add in cream and shake again without ice. Add ice and shake vigorously (for a while). Pour out drink into a tin and shake again without ice (dry shake). In a highball glass, add 2 ounces of root beer and pour the drink over the top. Allow it to settle and pour a bit more root beer on top to make the head of it rise. Garnish with nutmeg.

&ndash Courtesy of Pam Wiznitzer of Seamstress, NYC


.5 oz. grenadine
.5 oz. lemon juice
Stella Artois Cidre
Brandied cherry for garnish


Mix ½ oz. grenadine and ½ oz. lemon juice shake over ice. Pour into a highball glass and top with Stella Artois Cidre. Garnish with a brandied cherry skewer.

&ndash Courtesy Jess Goldfarb, Cocktail Director at CRU Oyster Bar Nantucket, MA


2.5 ounces Slane Irish Whiskey
3 dashes Peychaud's bitters
3 dashes Angostura bitters
.25 oz Herbsaint original absinthe
1 cube Irish breakfast tea sugar
1 tbsp water


Pour the absinthe into a frosted rocks glass, turn the glass to coat the sides and dump excess absinthe in the sink. Build rest of the ingredients into a mixing glass. Add tea sugar, water and bitters into the mixing glass, lightly crush and stir diced cube with a small wooden stick. Pour in whiskey, and add ice. Stir vigorously and strain into the absinthe-rinsed rock glass over a 2-inch cube. Garnished with a green leaf and lemon zest.


2 cups pineapple juice
2 cups orange juice
4 maraschino cherries, plus 1/2 cup juice
1/2 orange, cut into 4 slices
4 ounces dark rum


In a pitcher, stir together the pineapple juice, orange juice, and cherry juice. Fill a tall glass with ice, pour over the juice mixture, garnish with a cherry and a slice of orange. For the adults, add 1 ounce dark rum to each drink.

New Orleans-style Shrimp

Bring the taste of New Orleans to your very own tailgate with this jumbo-sized shrimp boil.

Loaded up with protein-packed shrimp, huge chunks of corn, Andouille sausage, loads of nutrient-rich potatoes, and, yes, even a few bottles of beer, this recipe makes for the ultimate game-day feast.

Nutrition (per serving)

Calories 369 protein 23g carbs 22g fat 20g

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  • 2 white onions, sliced thin
  • 1 lb butter
  • 3 bottles of beer
  • 1 can Tony Chachere's Creole Seasoning
  • 1 bag Zatarains Seafood Boil mix
  • 1/4 cup hot sauce
  • 1 cup salt
  • 4 lemons
  • 3-5 lbs red potatoes, halved
  • 4 big onions, quartered
  • 2 lbs Andouille sausage, sliced
  • 12 ears of corn, halved and shucked
  • 6-7 lbs medium to large shrimp

In a large stockpot over a propane burner, cook onion with butter until translucent. Add 3 gallons water, beer, seasoning, boil mix, hot sauce, and salt. Squeeze in lemon juice.

Let mixture simmer for 1 hour to develop flavor. Add potatoes, onions, sausage, and corn. Cook for 10 minutes, or until potatoes are just tender.

Five minutes before serving, add shrimp. Turn off heat, and let shrimp cook.

Scoop out the “stuff” with a colander, and dump on a table. Serve broth in paper cups.

Every recipe is so different.

This was actually an impromptu, quick recipe, that turned out really good.

We have season tickets for one of the Summer Series offered at the Hollywood Bowl.

Our last show of the Season is The Muppets Take the Bowl.

For our Picnic Dinner, I thought a Lobster Roll sounded really good. Then I thought about a Shrimp Po Boy.

So, if a Lobster Roll married a Shrimp Po Boy, you might get a Shrimp Roll.

But, I like the sound of Pressure Cooker Shrimp Po Boy better. Plus, it’s like a Lobster Roll, but with Shrimp and the flavors of a Po Boy…..and not fried.

Since I keep a jar of my Homemade Seafood Seasoning (similar to Old Bay) on hand at all time, I created this New Orleans Rémoulade Sauce to pair with my Pressure Cooker Shrimp Po Boy.

We have several Lemon Trees in our yard, but for Mayonnaise type sauces and sauces I want to keep thick, I prefer to use True Lemon Crystallized instead of Fresh Lemon Juice.

It keeps the sauce, nice and thick.

Let the New Orleans Rémoulade Sauce Rest

Besides Seafood and Fish, Fried Pickles are so delicious dipped in this New Orleans Rémoulade Sauce!

Be on the look out for my Air Fryer Fried Pickles recipe.

Make sure to rest the Sauce for a while before serving.

This little Half Pint Mason Jar is perfect for storing the Rémoulade in the fridge.

Louisiana Rémoulade Sauce

My Pressure Cooker Seafood Corn Chowder is another recipe you may enjoy.

This New Orleans Rémoulade Sauce is also delicious for dipping my Air Fryer Yuca Fries.

For a Cajun twist on Mexican Elote Corn on the Cob, use this Rémoulade Sauce instead! Oh yum!

Kitchen Equipment and Essentials

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Zurich Classic: Notables who missed the cut in New Orleans

AVONDALE, La. – Not even the team format of the Zurich Classic of New Orleans and a pairing with World No. 4 Collin Morikawa could turn around the fortunes of Matthew Wolff.

They were among the notables to miss the cut at TPC Louisiana.

The field of 80 two-man teams was trimmed on Friday night to the top 33 and ties. That meant it took a score of 6-under 138 (T-24) to play the weekend. Nine teams missed by one stroke and were just three strokes away from being in the top 10 heading into the weekend. It shows just how fine a line it is between success and failure on the PGA Tour – and making a check.

Big putt from @patrick_cantlay to get us to the weekend @Zurich_Classic. Need to go low in best ball tomorrow

&mdash Xander Schauffele (@XSchauffele) April 23, 2021

Here are three of the top teams who won’t be playing on the weekend.

Collin Morikawa, Matthew Wolff

Matthew Wolff plays from the 10th tee box during the second round of the Zurich Classic of New Orleans. (Photo: Stephen Lew-USA TODAY Sports)

Matthew Wolff’s struggles continued. The 22-year-old is ranked No. 26 in the world but hasn’t played like it for a while. He and Morikawa shot 2-under 70 the first day but posted 5-over 77 to miss the cut and beat only four teams in the field. For Morikawa, it ended a streak of 13 straight cuts.

Sungjae Im, Ben An

Byeong-hun An and Sung-jae Im wait to play a shot during the second round of the Zurich Classic of New Orleans at TPC Louisiana on April 23, 2021 in New Orleans, Louisiana. (Photo: Stacy Revere/Getty Images)

Sungjae Im had made 11 straight cuts before heading home early at the Masters, where he had tied for second in November. He’s now missed the cut at two of his last three starts. He and Ben An got off to a sluggish start, shooting 68 on Thursday and made a double bogey at the par-5 second that they never really recovered from en route to posting an alternate-shot score of 1-over 73 on Friday.

Kevin Kisner, Scott Brown

Kevin Kisner plays his shot from the second tee during the second round of the Zurich Classic of New Orleans at TPC Louisiana on April 23, 2021 in New Orleans, Louisiana. (Photo: Stacy Revere/Getty Images)

Kevin Kisner and Scott Brown were considered one of the top teams given their fine track record at this event. Kisner and Brown lost in a playoff in 2017 and both play out of the same club, Palmetto Golf Club, in their hometown of Aiken, South Carolina. But that experience didn’t help them make many birdies this time (70-73—143). There were a combined five circles on their scorecard for two days, which didn’t cut it in the team format.

Watch the video: 25 New Orleans Rappers You Should Listen To 2019 (June 2022).


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