Where not to eat in New Orleans would be an easier question. My husband is from there and we have some favorites: Parkway for Po'Boys, The Butcher for everything, Felix's by the Lake, Blue Crab by the Lake, Dat Dog, Commander's Palace for lunch with 25 cent martinis, Brennan's for their Hollandaise.
I ADORE this recipe for remoulade, but there's one thing about it driving me crazy: What the heck is "Cajun yellow mustard"? I can tell from the video that you're not using something like Zatarain's Creole Mustard because it's far too smooth and bright yellow, but I do not know of any true yellow mustard (a la French's) made in Louisiana. Please PLEASE tell me specifically what you're using here! TIA!
Thanks, I'll give that a try. I even went so far as to message Zatarain's, only to learn that they *did* produce a yellow mustard - called New Orleans Yellow Mustard - but discontinued it several years ago. And speaking of Worcester sauce, I found a place in my area that sells the Col. Pabst product so I'm looking forward to giving that a try too.
I had my first cooked Mustard greens in New Orleans. Had never had before and loved them! Have tried to make a similar dish and I do okay but it is not the same. I have hunted for recipes and tried different ones but never the same. Maybe it is the fact that I am not there. I know there is Smokey pork flavor and vinegar. Someday if I go back I will have see if I can get the recipe.
This recipe my friend is a show-stopper dish. One, I absolutely love shrimps. Second, the sauce is a homage to your friend so it makes it extra special. I would surely want to try this someday. Thanks for sharing it
Where not to eat in New Orleans would be an easier question. My husband is from there and we have some favorites: Parkway for Po'Boys, The Butcher for everything, Felix's by the Lake, Blue Crab by the Lake, Dat Dog, Commander's Palace for lunch with 25 cent martinis, Brennan's for their Hollandaise.
Isn't that the truth? A truly wonderful city for eaters!
It would be cool if we could comment with a photo. I also have Zatarain's Creole Mustard in the fridge.
I ADORE this recipe for remoulade, but there's one thing about it driving me crazy: What the heck is "Cajun yellow mustard"? I can tell from the video that you're not using something like Zatarain's Creole Mustard because it's far too smooth and bright yellow, but I do not know of any true yellow mustard (a la French's) made in Louisiana. Please PLEASE tell me specifically what you're using here! TIA!
in this recipe, you could do a dijon-- with the worcestershire & Crystal already in the recipe, it comes close to Cajun yellow mustard.
Thanks, I'll give that a try. I even went so far as to message Zatarain's, only to learn that they *did* produce a yellow mustard - called New Orleans Yellow Mustard - but discontinued it several years ago. And speaking of Worcester sauce, I found a place in my area that sells the Col. Pabst product so I'm looking forward to giving that a try too.
For the love of God Andrew, lose the Onassis glasses!
The real question is... Jackie or Aristotle?
Oh. Ari of course. The most handsome of the two.
We love you andrew. I love you. Been watching you from day one throughout your many ventures and channels. Thank you for being
Oops, Tina & Thank you Sir....
I had my first cooked Mustard greens in New Orleans. Had never had before and loved them! Have tried to make a similar dish and I do okay but it is not the same. I have hunted for recipes and tried different ones but never the same. Maybe it is the fact that I am not there. I know there is Smokey pork flavor and vinegar. Someday if I go back I will have see if I can get the recipe.
This recipe my friend is a show-stopper dish. One, I absolutely love shrimps. Second, the sauce is a homage to your friend so it makes it extra special. I would surely want to try this someday. Thanks for sharing it