Every year I go to Nawlin’s for Mardi Gras and every year I eat a po’boy or two…or three. This year girlfriend Chris and I found ourselves outside Johnny’s Po-Boys. You know when a line extends out the door and into the street, the food inside must be good.
Continue reading New Orleans Po’Boys
When I think of New Orleans, I can almost taste beignets, Cajun jambalaya, po’ boys and Shrimp Etouffée. Let’s not forget gumbo, pralines, Bananas Foster, Andouille Sausage, King Cake and Café Brulot. No wonder I love the city.
Continue reading Lessons Learned at New Orleans Cooking Experience
I don’t do raw oysters. I suppose…if you added a large dollop of cocktail sauce and bribed me, I might be able to get one down—but I’m just not into slimey food. However, I recently tasted a roasted oyster and well, that’s a different story. I’ve added a new sensation to my repotoire. Captain Andy Hill made a succulent, savory concoction with roasted oysters, melted cheese, bacon bits and jalapeños. They had me asking for seconds…and thirds.
Continue reading Georgia Oyster Roast and Low Country Boil