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Do you know what it means to
miss New Orleans? Joe Cahn was born in New Orleans, and has lived there all his life. After all these years he is still cooking and eating Louisiana food, and sharing it with whoever will stop long enough to listen and taste. Whether you are hosting a Mardi Gras Party at home or planning a trip to the Crescent City, here are a few of his recommendations for a Taste of New Orleans... |
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Mother's
Restaurant |
| Mother's
Restaurant
specializes in authentic New Orleans home style cookery. For over
half a century, Mother's has maintained its position for serving the
most highly rated po' boy sandwich in the Crescent City (the name PO boy
refers to the bread; the connotation is of a generous serving for a low
cost - suitable for a 'poor boy'). Specialties include black ham,
roast beef debris, jambalaya, etouffee and gumbo.
The signature PO boy is the 'Ferdi Special' - a combination of baked ham, roast beef, debris (the roast beef which falls in into the gravy in the oven), shredded cabbage and condiments including Creole mustard. |
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Tom
Fitzmorris Publisher, The New Orleans Menu Daily Daily radio gig, "The Food Show." Heard every weekday afternoon on WSMB 1350 AM |
| Tom
Fitzmorris is New Orleans' leading restaurant critic. Born
on Mardi Gras in New Orleans, he's never left his favorite town for more
than three weeks at a time. His passion for eating began with his
mother's classic Creole cooking and grows in intensity every
day. Writing about restaurants has been the focus of his
30-year career in journalism.
Tom has dispensed (and listened to) advice about restaurants, cooking, wine, travel, and other delicious matters to radio listeners since 1975. You can call Tom for New Orleans dining info from wherever you are at 504-260-9762 between 3 and 6 p.m. Central Time. Tom started The New Orleans MENU, a review of New Orleans dining, in 1977. The publication evolved into a daily Internet newsletter in 1997. Each edition includes a restaurant review, a top-ten list, a recipe, and some thoughts on one aspect or another of the dining and cooking scene in New Orleans. |
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Here it is! The Commissioner's Seasoning.
Available in two varieties, original and spicy. It's all purpose
Cajun/Creole blend of spices. Use it to bake, blacken,
broil. Use it on soup, stew, anywhere you would put salt and pepper...it's
great. Put it on popcorn. Use it as a dip...
1 cup sour cream Blend together. Use as a dip for veggies, chips or topping for baked potato. |
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Cajun
Power Sauce 10218 LA Hwy. 82 Abbeville, LA 70510 Phone: (337) 893-3856 Fax: (337) 893-2963 Toll Free: 1-877-U POUR IT (1-877-876-8748) |
| Garlic
Sauce is what made Cajun Power famous. This original recipe
sauce is not hot. Every eight ounce bottle has two ounces of squeezed
garlic in it. The sauce is so versatile you can use in for cooking,
marinating, seasoning, or just pour right out of the bottle. It
tenderizes meats while making a beautiful brown gravy. One taste and you
will see why this is the ultimate Cajun Sauce.
"Add Cajun Power Garlic Sauce to ketchup and you will never eat plain ketchup again. That's a Promise." Cajun Chef Caro, creator of Cajun Power products, studied diligently with the Cajun generation. He studied them from as far back as the mid 1800s, up until the late 1950's. He took these wonderful old ideas and continued to study them for another 10 years in his own restaurant. This is where he created the wonderful gourmet flavors that he can now share with everyone. Due to his proud Cajun culture he chose and trademarked the brand name Cajun Power. |
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