Seafood boil house that has the good Cajun local specialties Best place to get seafood boil house to go near the French Quarter. Located slightly north of the French quarter in Treme, this place is a favorite with the locals as there are long lines. There was a huge selection of ...
Posted in Appetizers/Hors D'oeuvres, Fish/Seafood, Gluten Free, Recipes, Rice/Other Grains/Legumes, Sauces, Vegan, Vegetables | 7 Comments » May 20th, 2014 One-Hour Cheese! review, recipes, and a giveaway It wasn’t just the allure of this gluten-free, no-bake tart, coupled with ...
Me and my family always come here for big celebrations. Don't let the size of this restaurant fool you. Paper on the tables for the seafood boil to throw down and eat, no utensils needed! The perimeter of the restaurant has smaller tables but the middle tables are com...
For those not familiar with Pilobolus, Pranzatelli attempts to boil it down (not an easy task): What is Pilobolus? I’ve often thought of it as a dance company that never stops reinventing the meaning of the word dance. I love its refusal to settle on a single identity—which makes ...
things: the validation of the people who come into the restaurants and say they love the food; and the staff we work with. They’re the ones who drive the business every day. We employ 120 people now, so there’s always going to be a problem somewhere – but the staff make me ...
Mazur pointed to the increasing number of boil water notices issued by cities and towns over recent years as indicative of the problem. “It’s a series of small cuts that over time really add up to being a meaningful wound to the state’s economy,” he said. That’s especially true in...
ingredients I had on hand I settled on this recipe. These scallops were divine. Not only were they the freshest scallops we’ve ever tasted, but they flavor was incredible. Lemon, butter and seafood are just meant to be paired together so it’s no surprise that this recipe was a winner...
My favorite are dumplings, so I always keep a bag of frozen dumplings in the freezer (my absolute go-to: Gyoza) and boil them for around 10 minutes while I’m making the jjigae. You can use clams, seafood, kimchi, vegetables, mushrooms, or whatever combination you’d like. 4. Be ...
Lost in much of the debate, however—about extracts versus real fruit, puréed versus macerated versus whole, adding fruit in the boil versus the fermentor, and so on—is this question: Do you actually need that fruit in the first place? Now, I’m not passive-aggressively suggesting that ...
When the restaurant manager asked if they could begin to serve the Yin Yang seafood soup, it was obvious to all at the table that the daughter who had failed to coax the old mother inside needed help. “C’mon, Mike. Let’s go out and welcome her inside,” the old man said to ...