~ Notes from a New Orleans Foodie... in exile ~
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by Kevin Lacassin

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A New Orleans foodie and a product of hurricane Katrina, I've landed on both feet and have started a new life in the Tampa Bay area. A natural disaster changed my state of residence and you can take me out of New Orleans, but you can't take the New Orleans out of me.
 
This is my resource for all things New Orleans: food recipes, culture and history.  In addition, you can find my original recipes and a log of my cooking adventures.  My writing here is unedited and uncut... I don't outline or plan what I type on the page.... consider it a diary of dining and cooking.
 
If you are a Louisiana native who's landed in the Tampa Bay area, you may be feeling a bit homesick.  Check out my NOLA in Tampa page to guide you to the places and foods that will help you feel more at home.

Wednesday, August 29, 2007

Katrina, Restoration and Jambalaya
On the two year anniversary of Hurricane Katrina, I found it necessary to drink a couple of bottles of Abita Restoration Ale.  Of course, I also cooked my famous jambalaya.  I think that's all I have to say about that.
9:51 pm | link

Thursday, August 2, 2007

Weekday Gourmet: Spicy Thai Shrimp & Noodles
 
 
Last night I enjoyed one of my favorite “ethnic-style” dishes in the weekday gourmet category: Spicy Thai Shrimp and Noodles.  It’s an easy way to spice up the middle of the workweek with a dish that’s easy to prepare, takes only minutes to cook and is packed with flavor.  I call it “Thai” because of the inclusion of a respectable amount of spicy Thai chili sauce, but I don’t expect you to believe the dish is actually Thai in pedigree (no more than the addition of Cayenne pepper makes a dish Cajun).
 
Although I sometimes make this dish with chicken, my favorite is with shrimp.  And since they were on sale yesterday at the local supermarket, I picked up about six ounces of shrimp for my dinner for less than three bucks.   With the addition of just a few more ingredients, the whole dish took me ten minutes to prep, ten minutes to cook and only cost around $3.50 for one serving. 
 
To complement the spicy chili sauce, I paired the dish with a German Riesling, 2006 Petals.  The wine was a bit sweet for me to enjoy by itself, but putting it with the food was a match made in heaven.  Spicy pink shrimp, Thai chili sauce and a nice sweet wine sure did make for an enjoyable Tuesday evening.  Try it yourself!  Click here for the recipe.
 
8:53 pm | link

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by Jennifer Steinhauer
New York Times
published 5/7/2006

by Alexandra Zayas
St. Petersburg Times
published 6/9/2006

by Todd A. Price
Gambit Weekly
published 11/30/2004

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Selected Affiliates
 
 

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Copyright 2004-2009 Kevin Lacassin

Individuals are permitted to download and/or print recipes for their own personal use

"Notes from a New Orleans Foodie" Copyright Kevin Lacassin 
All Rights Reserved