This week I had the pleasure doing a photo shoot for Guinness World Record holder of the World’s Largest Afro, Aevin Dugas. Below are a few of the pics of our shoot. Thanks Aevin, Tara, Serge and Sarah!
I was talking with Chris Nirschel from Food Network Star 7.
You know…. that show he and I were on.
He called about an event he’s doing in New York for Music for Tomorrow. He’s doing a “New Orleans meets New York” dinner and wanted advice on true New Orleans dishes he could use and ideas on creative ways to fuse the two regional cuisines.
Naturally, GUMBO was on top of the list.
How could he throw a NYC vibe in gumbo? The first thing that popped into my head was, Manhattan Clam Chowder (MCC) and its relation to the thicker, creamier New England Clam Chowder (NECC). The main difference is MCC is tomato based as NECC is cream based.
What if he could make a tomato based GUMBO? I thought.
A very ballsy move, especially when dealing with puritans and traditionalists but if executed well, is a really good idea.
Blasphemy? Yes, but a good idea nonetheless!
I’m putting a tomato based or “Manhattan Gumbo“ in the queue of recipes to work on!
What seafoods are native/popular in the NYC area?
To roux or not to roux (Gumbo is a roux based stew)?
How could I not make PRALINES? I’ve been getting into candy making as of late. Marshmallows, caramels, nougat, toffee, taffy… and now pralines. They’re a New Orleans staple. Just like most food in New Orleans, you’ll find the best pralines at ya aunt’s, grandma’s, cousin’s… etc.
Wish you could just EAT the picture? Well, you can! Contact me for details. It’s a new technology our team is working on called Eat-O-Vision.
Buttermilk Bacon Pralines
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon orange zest
- 4 slices bacon, cooked crisp and crumbled
1. In a heavy deep saucepan, combine the sugars, the buttermilk, corn syrup, baking soda and salt. Cook slowly over medium heat for about 20 minutes, until the mixture reaches 235 on a candy thermometer.
2. Remove from heat and add butter, vanilla, pecans, orange zest and bacon and beat with a wooden spoon until creamy. Be very careful – this stuff is HOT.
3. Drop by teaspoonfuls onto a silicone mat or buttered parchment paper. Let stand for 30 minutes or until cool and firm.
Original Source: SCREEN DOORS AND SWEET TEA
Note: I left the orange zest out of this recipe, too many flavors going on and I wanted the bacon to be in the spotlight. I’m not completely happy with the recipe, I will definitely need to tweak it a bit.
Look forward to more candy posts.