Old news by now but the New Orleans Saints won the Super Bowl. The end of the world must be near. In that case let’s eat some great authentic Louisiana cookin’. Of course we are talking seafood gumbo. It has been said that gumbo is Louisiana’s greatest contribution to American cuisine, and no other dish better represents the city of New Orleans.Now we have done gumbo before here at Chili Cheese Fries Laboratories. Gumbo ya ya to be exact. Ya
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Where are my manners? You have been a guest of CCF's for over a year now an I have yet to introduce you to one of New Orleans' oldest signature flavors, and a dear friend of mine if I might add, the greatest sandwich in the world, the muffuletta.The muffuletta originated in New Orleans right around the turn of last century at a little place in the French Quarter known as Central Grocery. Over the years it has become to
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There was a time when I despised Pasta Jambalaya. Oh it wasn’t because I didn’t like the taste but rather for what it represented. Way back when the Cajun craze hit, chefs across America began to incorporate Cajun dishes into their menus only to find that in several parts of the country, the leap from bland boring dishes to vibrant rich fair was too much for most folks. So many attempted to meet their patrons in the middle and it seems that here
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If you have followed along for any moderate length of time with my gastronomical misadventures, then certainly you have seen the word adobo mentioned a time or three. Whether it be chipotles in adobo which are stewed, smoked jalapenos or the Puerto Rican culinary reference which can be a seasoned salt or a mixture of fresh mashed garlic, herbs and citrus.This adobo my friend is all together different in that we are talking Filipino food and in the Philippines, adobo is a
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WARNING! This soup is not for everyone. Oh yes, everyone loves cheddar cheese but far fewer have any such adoration for horseradish, unless there is a Bloody Mary involved. But if you love the zing up the back canals of your nostrils that only horseradish can give you, or if you are just an adventurous eater, then proceed. I am exaggerating somewhat. The sensation is there but it gets mellowed by all the other ingredients and what you have left is
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Seems like I have and endless list of recipes that are basically pork wrapped in a tortilla, and here we go again. You may remember the East Coast Carnitas recipe which was the basic Mexican version highly influenced by Puerto Rican and Cuban cuisine. Or you may remember Chilorio which was pork cooked in a similar method but with a more rustic, earthy flavor. This recipe completes the carnita trinity. Old School Carnitas are much closer to what you may get from
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Today we go in search of the elusive French / Vietnamese hybrid sandwich called the banh mi. A.K.A the "Saigon Sub", A.K.A the "Vietnamese Sub," A.K.A the "Vietnamese Po' Boy", A.K.A. the "Vietnamese Hoagie", or simply the "Vietnamese Sandwich". Technically banh mi is a type of baguette made with both wheat and rice flour, but in the west the name refers to the sandwich.These sandwiches come in many flavors as you can imagine such as chicken, eggs, tofu, you name it. But here we give you my
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