May 23rd, 2012 § 0 comments § permalink

HG was shopping at Whole Foods a few days ago when hunger pangs struck. Big time. Since HG was at the fish counter he rummaged about the adjacent soup bar. HG inspected the New England Clam Chowder. Thought the amount of potatoes overwhelmed the clams. Lobster Bisque. Too much cream. Cioppino. Tired fish in tomato soup. Shrimp and Crab Etouffee. Hmm…This looks promising. Green. Herbaceous. Lots of shredded crab and chunks of shrimp. Evidence of a blond roux and creole spice. Worth a try. HG was blown away. Just a big, tasty portion of N’Awlins right there in the wholly homogenized Whole Foods. If you fancy making some etouffee at home check Paula Deen’s recipe. Buttery Southern soul.

N’Orleans Treat

November 6th, 2011 § 0 comments § permalink

Last night, HG and BSK watched their DVD of the HBO post-Katrina New Orleans series. “Treme.” Relished the joy, sadness, madness, piquancy and pathos of that glorious city. HG honored the music pouring out of the TV by pouring some copious amounts of a modest brandy which HG enhanced with Peychaud Bitters. Never heard of Peychaud? It is a bitters native to New Orleans — created by a Creole apothecary — and that’s where HG was introduced to it by a New Orleans native very aptly named Peter Bordeaux. Adding Peychaud to brandy makes it sing. Also good sprinkled over vodka on the rocks. Let the good times roll.

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