While Marnina and I were in New Orleans this past week, we came to the conclusion that the people in New Orleans know how to produce incredibly unique and tasty food. And no, we did not come to this conclusion while in a drunken stupor on Bourbon Street. Their food is world-renowned for its distinctive qualities, which include Creole, Cajun, French, and other cuisines’ influences. We had some memorable meals at even more memorable locations – beignets at Café du Monde, redfish croquettes at one of the top-rated seafood restaurants in the French Quarter…..and eggs, grits, and homemade biscuits that tasted like it came straight out of my grandmother’s kitchen (the owner even called me ‘sweetheart’). (more…)
Archive for the ‘cajun seasoning’ Category
Marnina and I will be visiting the wild and wacky city of New Orleans later this month to tour Tulane University as part of our graduate school search. We are always excited to visit new regions and cities that offer entirely different styles of cooking, different ingredients, and new combinations of food. New Orleans is well-known for its food – it mostly combines elements of Creole and French cuisine, as well as some elements of African, Spanish, and Cuban traditions. While different cultures may share the same ingredients and cooking styles, multiculturalism can clearly give us something new.