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Re: New Orleans: Feed me
Yep. It'lll be covers but you know... seeing a 'cover band' in NO is not really the same as anywhere else... it is still art ya know?
I saw Rebirth do a 20 minute version of Sexual Healing at the Maple Leaf on Fat Tuesday at 11:30 pm after they had played two parades and two other gigs that day and it was almost transendental. It was so dark and groovy..and well, sexual...
NO is like no other place for music. There are only peers.
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Re: New Orleans: Feed me
Work precuded some of your AWESOME suggestions however Dr. Brooks told I would not ascend to Celestial Kingdom if I passed an chance to eat at Mr.B's New Orleans' Finest Creole Restaurant - Welcome to Mr B's Bistro No question, one of the best meals I've paid for. It might sound foolish to mention the table service was glorious...but it was and I'm no fool.
Bourbon street at 7:30pm and bread pudding. Life is good.
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Re: New Orleans: Feed me
Glad to hear an old time fav is still bringing the goods.
Here is one of their early recipes for Shrimp Chippewa...so easy...so so good !!!!
This is the original version. Most of the newer versions leave out the cream and that just ain't right
8 Tbsp unsalted butter
4 medium shallots, finely chopped
1 clove garlic, finely chopped
1 cup mushrooms, sliced thin
1 lb medium or large wild-caught brown Gulf shrimp, peeled and deveined
2 Tbsp chicken broth
1/2 cup heavy cream
1/8 tsp white pepper
salt to taste
French bread
1. SAUTE: In a large skillet, melt butter over MEDIUM heat. When butter is bubbling, add shallots and garlic. Saute until soft, about 4-5 minutes. Add mushrooms and shrimp. Saute 4 minutes more.
2. SIMMER: Add chicken broth and cream. Stirring constantly, let mixture cook until it thickens, about 2 minutes. Add white pepper and salt to taste.
3. SERVE: Serve mixture immediately with French bread for dipping. Don’t waste any of the sauce!
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Re: New Orleans: Feed me
hey hey HEY, what's this recipe doing out here in the OT?