French Quarter--New Orleans!

FRENCH QUARTER HISTORY
French Quarter History consists of over 200 years of characters, chaos, and intrigue. From the Faubourg Marigny and Treme to the Mississippi River any history buff will be fulfulled here. Take a walking history tour or a Haunted New Orleans tour to find out much about the Historic French Quarter. Make sure to educate yourself on the Cabildo and the Spanish Quarter and of course, stop in St. Louis Cathedral in Jackson Square and see the original Louisiana Purchase. While you are here, take a moment to remember the devastation of Katrina. Take a Katrina Education Tour. And then round your trip out with some great jazz music and listen to the greats like Louis Armstrong or some of the new cats like The Marsalis family, Trombone Shorty and Kermit Ruffins to name a few.
While the French Quarter is a fascinating place to simply sit and stare, it becomes ever more so when you make the effort to learn a bit about its history, quirks and secrets. A veritable panoply of guided tours are available to address all manner of subjects specific to the French Quarter and a knowledgeable, enthusiastic tour guide can peel back the wrappings and allow you to see what’s really inside. These quick crash courses take the form of everything from polite, informative walking tours to pub-crawls, paddle wheeler sojourns, horse-drawn carriage rides and bizarre nocturnal romps in search of ghosts and vampires.

Some tour guides work independently and offer their services almost as a “friend in New Orleans” – for hire. Some of them are highly specialized and offer a microscopic look at one area of interest. Others just touch on a little bit of everything. At the other end of the spectrum is Gray Line Tours, a comprehensive one-stop shopping Mecca on the tourism front with numerous tour options available from one brochure. The company offers investigative tours of the French Quarter and Garden District as well as a sweeping look at the entire city. Specialty tours include a cocktail tour, swamp and bayou tours, plantation tours and ghosts and spirits tours.
Too much to see and do! We'll be in the French Quarter on Friday. Learn more at www.frenchquarter.com

Laura -- a Creole Plantation!

Louisiana Creole is a blending of three different ethnic influences: the west European, west African, and includes a significant input from the Native American.

Creole is the non-Anglo-Saxon culture and lifestyle that flourished in Louisiana before it became a part of the United States in 1803.The Creole functioned in an elitist structure, based on family ties. In its philosophy, economics and politics, European custom and modern thought were thrown out and, in their place, a strict, self-serving pragmatism was born out of the isolation and desperation that characterized Louisiana in her formative years. The earliest, tragic lessons of survival in Louisiana created a family-oriented world that would, for centuries, put little value in public education or public works and even in the rule of law.

Creole Louisiana was a place where class, not race, determined social status, where rural life conformed to rigid disciplines, where human bondage created wealth, where adherence to the family business and tradition was paramount, where women ran businesses and owned property, where democratic ideals and individualism were held in contempt and where, until the 20th century, people spoke French and lived this way, separate from the dominant White-Anglo-Saxon-Protestant American culture.
Over the last 200 years, the meaning of Creole has changed, often dictated by many varying Anglo definitions, all based on the concept of race. These imposed meanings varied from: descendants of French and Spanish aristocrats to racially mixed or to anyone of African blood. In the Louisiana Creole mind, such distinctions are not only irrelevant, they contradict and hide the essential nature of this vanishing, alternative culture. The Creole experience in Louisiana is a close cousin to Creole cultures world-wide. The nearest examples are found in the Caribbean: Cuba, Haiti, Guadeloupe and Martinique. The Indian Ocean holds: Réunion, Mauritius, Seychelles and Goa. In South America, the Guianas and Brazil are recognized as Creole countries. You can learn much more at www.lauraplantation.com

Muriel's Jackson Square

We will be enjoying fine dining at Muriel's Jackson Square on Friday Evening while in New Orleans. Pictured is the Seance Lounge upstairs at Muriel's.

Ghosts, according to legend, are spirits who have not crossed over yet. Here at Muriel's, we are lucky enough to have a resident ghost, Mr. Pierre Antoine Lepardi Jourdan. Our Seance Lounges on the second floor are named as such because it is believed that this is where Mr. Jourdan spends the majority of his time.
In 1788, there was a disastrous fire in New Orleans that burned 80% of the buildings in the French Quarter, including the original building on Muriel's property. The next year, Mr. Jourdan bought the property and built his dream home for himself and his family. He was, unfortunately, quite a heavy gambler, and one night in 1814 he wagered his beloved home in a poker game and lost. Before he had to vacate, however, Mr. Jourdan committed suicide on the second floor, in the area where our Seance Lounges are situated today. Thus, Pierre Antoine Lepardi Jourdan never had to really leave his home, and continues to reside there to this day.
We also have a slightly mischievous ghost in our Courtyard Bar...one possibility is that Mr. Jourdan gets angry and goes downstairs to throw glasses to release some angst. Another possibility is that Muriel's has a second, slightly mischievous ghost that roams the property. Three times since March of 2001, glasses have flown from behind the bar 12 feet across to the brick wall and shattered.
Muriel's also has a carriageway that dates back to the late 1700's, and some clairvoyants say that many troubled spirits reside here, for this area was said to be where servants were housed at night.
Our resident ghosts here at Muriel's are harmless, and can sometimes be very entertaining. So be on the lookout during your next visit to Muriel's...you might just experience more than our cuisine! Find out more at Muriel's website at http://www.muriels.com/

PECAN CRUSTED PUPPY DRUM

6 oz. Drum Fillet
2 oz. Pecan Crust
(equal parts ground pecans and bread crumbs)
4 oz. Pecan Relish
1 1/2 oz. Lemon Butter Sauce
Creole Seasoning
Seasoned Flour

Pecan Relish:
2 oz. Pecans
1 oz. Onions, diced
1/2 oz. Bell Pepper, diced
1/2 oz. Celery, diced
1/2 t. Garlic, chopped
1 oz. Claw Crabmeat, shells removed
1/2 t. Creole Seasoning
1 oz. Butter

Method
Place butter in sauté pan over medium heat. When melted, add onions, peppers, celery and garlic. Sauté for 2 minutes. Add crabmeat, pecans and Creole seasoning and sauté for 1 minute more, stirring frequently. Set aside. In another sauté pan, over medium heat, add 2 tablespoons of oil. Lightly coat both sides of the drum in the seasoned flour, shake off the excess flour. Carefully place the fish in the sauté pan and cook for 2 minutes (until golden brown). Turn fish over and top with pecan crust. Place sauté pan in a pre-heated 375° oven and cook until fish starts to flake (about 5 minutes). Place pecan relish on plate and then add the fish over the relish. Spoon lemon butter sauce around the fish.

Lemon Butter Sauce:
1/2 c. White Wine
1/4 c. Champagne Vinegar
1 Shallot, diced fine
1 oz. Lemon Juice
Salt
White Pepper
1/4 lb. Butter (unsalted), cubed
1/8 c. Heavy Cream

Method
Place white wine, vinegar and shallot in a small pot and reduce to almost all liquid is evaporated. Add cream and reduce until thick. Lower heat to low and slowly whisk in butter one cube at a time. Remove from heat and add lemon juice. Season with salt and white pepper.

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The spicy side of life!

TABASCO® brand products are made by McIlhenny Company, founded in 1868 on Avery Island, Louisiana, and still family-owned and operated on that very site.
Across the country, Louisiana is known for its spicy food and Iberia Parish is the epicenter of Cajun culinary.TABASCO brand pepper sauce is Iberia Parish's greatest contribution to the culinary world. On restaurant tables around the globe, it is the most famous, most preferred pepper sauce in the world. For over 140 years, Tabasco has been produced by the Mcllhenny family.
The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is much the same TABASCO® Sauce that is produced today, on that very same site. The basic recipe, the process by which it’s made, and the ingredients remain unchanged. And five generations of McIlhennys and employees have dedicated themselves to preserving its legacy. Learn more at www.tabasco.com

Amazing Grace in French.. and beautiful scenes in Louisiana

Okay Ladies, here is the link to a beautiful version of Amazing Grace, sung in French along with lovely scenery of the Atachafalaya Basin in southeast Louisiana. Make sure to have your sound on and volume up. I hope you enjoy this and are getting a feel for the lifestyle of the Cajuns who live here.

http://www.youtube.com/watch?v=56LNciQaabw .......La Grace du Ciel .....If you should have trouble with this link, just google Amazing Grace in French and it should pop up for you.. let me know if you can view it.. hugs.

Shrimp Recipes

Okay Girls, As requested some delicious new Shrimp Recipes. Let me hear from you after you have tried them! Louisiana is all about the food and we do take pride in our cooking! Try these, i am trying to give you all some recipes that are Delicious Not Difficult! Bon Appetit!

Shrimp Delight (serves 6-8)
1 stick butter Or margarine (hint-- use the good stuff)
2 1/2 cups shrimp, chopped
1 bunch shallots, chopped
1/4 cup parsley flakes
2 tbsp. flour
1 1/2 - 2 cups milk (may use cream)
1 tsp Creole seasoning (Zatarains or Tony's Chachere's)
Red pepper
Salt
1 small jar mushrooms, drained
1/4 lb. Romano or Swiss cheese, grated

Melt butter. Add shrimp and cook 2 minutes. Add shallots and parsley and saute'. Blend in flour and add milk. Stir until heated then add seasonings and mushrooms. Allow mixture to heat while gently stirring. Add cheese just before serving. Serve hot as an appetizer or dip OR as an entree over rice, pasta or potatoes. (can also use left over turkey or chicken in place of shrimp)
From Darlene Jones, Franklinton, LA.

Shrimp Marguerite( serves 6-8)
1 stick butter
1 1/4 cup onions, chopped
1 bell pepper, chopped
2 pods garlic, chopped
2 stalks celery, chopped
1/2 cup water
1 can Rotel tomatoes, chopped
3 cups raw, peeled shrimp, cut in half
1 can cream of mushroom soup
1/4 cup pimento, chopped
4 slices bread
1/4 cup parsley, chopped
2 cups cooked rice
Bread crumbs

Saute' chopped seasonings in the butter. Add shrimp and Rotel tomatoes. Cook together for 5 minutes. Add mushroom soup, water and pimento. Cook for 5 minutes more. Soak bread slices in water to cover. Squeeze all water from the bread. Add to shrimp mixture (break apart with spoon as you stir). Add 2 cups cooked rice and parsley. Pour into greased casserole and cover with bread crumbs. Bake 1//2 hour at 450 degrees. ummmmmm, good!
From Mrs. Marguerite Blue
Broussard, LA


Hot Shrimp (serves 3-5)

4 lbs. shrimp
Wishbone Italian dressing
Pepper, cracked or coarsely ground
1 lb. butter

Wash fresh shrimp. Cover with dressing and marinate overnight in covered container in refrigerator. Drain shrimp, leaving wet with dressing. Place in large baking pan. Cover with butter and pepper. Use pepper liberally. Bake 45 minutes (or less depending on your oven)in 400 degree oven. Stir Occasionally. Peel and enjoy!
From: Roselyn Causey
Ringgold, LA

Bonus: Bread pudding and Rum Sauce
Serves (8-10)
1 stick butter
1 1/2 cups sugar
3 eggs
1 15 oz. can Pet milk(evaporated milk)
1 1/2 cups water
6 slices white bread
1 tbsp. vanilla

Rum Sauce
1 cup milk
1 cup evaporated milk (Pet milk-- our brand here in the south)
3 tbsp. corn starch
3 tbsp. butter
1/2 cups sugar
1-3 oz. Rum
1 tsp. cinnamon
l tsp. nutmeg

Melt butter, add sugar and mix. Add eggs one at a time mixing after each. Add milk and water and mix well. Tear up 6 slices of bread and punch down in the liquid. Add vanilla, it sometimes looks like clabber. Pour into a 9 x 13 baking dish. Sprinkle over top with a mixture of 2 tbsp of sugar, 1 tsp cinnamon and 1 tsp. nutmeg. Bake at 350 degrees for 25- 30 minutes.
Rum sauce preparation. Heat the two milks with butter and sugar, add the cornstarch mixed with a small amount of water. Cook and stir until thick. Remove from fire, add rum and stir well. Serve over bread pudding.. Hot is best, but can be cold if you prefer.

From Billie Howell
Grayson, LA


Just a note: You can be very creative with bread puddings. You can add fruit, like raisins, peaches or dates and some pecans never hurt either. Stale bread is great for this, especially stale french bread. My dad said it was not bread pudding without raisins! Experiment and enjoy ya'll.

Stuffed Baked Catfish

The story behind this recipe goes like this:
One Saturday afternoon, we recieved a call from some old friends from Up North, who announced they were dropping in on us that night and were really hungry for Cajun seafood. A quick forage through our kitchen produced some catfish fillets and some crawfish tails. My thought was that the more fattening a dish is, the better i like it. So, we combined all the ingredients and came up with Stuffed Catfish Fillets.. leave it to a Cajun to turn an otherwish low calorie dish into a meal that will get you offers to be the Weight Watchers poster child!
Our friends departed two pounds heavier but wouldn't leave until we gave them the recipe! Ed Roy (From the Tell me More Cookbook)

2 pounds catfish fillets
1 pound crawfish
1 stick butter
1 cup chopped green onions
1-2 (8 ounce)packages cream cheese
Tabasco
Salt, pepper, parsley, onion tops to taste

Season to taste and bake catfish uncovered on a Pam coated layer of foil until golden brown in a 500 degree oven. In a seperate pan, melt butter and saute' whole crawfish and green onions for about 10 minutes. Melt cream cheese into crawfish mixture and cook until bubbly.. Add other seasonings , pour on top of each fillet.. makes 4 servings..