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in the beantime: red bean huevos rancheros

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By foodorleans · August 17, 2012 · 0 Comments ·

The beantime is, I've decided, that stretch of days after making a giant pot of red beans during which this debate is always on your mind: Do I freeze them? Keep eating bowls of beans and rice? Or think of some interesting things to do with them?  Usually, in our house, we freeze a portion and keep eating red beans at every meal, in some form.  Burritos made from red beans, rice, and cheese, or a quesadilla with red beans, cilantro, and pepper jack are two common things we use them for, but huevos rancheros is undoubtedly my favorite. Plus you can eat it any old time of day!  It's a super-easy dish to make, and I've got a couple lil' twists to share.

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dining in at dooky chase

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By foodorleans · May 2, 2012 · 0 Comments ·

Dooky Chase Restaurant, in the Treme

Yesterday, Paul and I found ourselves at Dooky Chase for lunch, after considering a few of our favorite lunch spots. Something about yesterday just felt like we needed to try something new.  We've actually eaten some of Leah Chases's food before, her famous green gumbo and fried chicken on Holy Thursday, but we got takeout that day because there wasn't a seat to be had.  Dining in at Dooky Chase is an experience not to be missed.  The building itself is unassuming, but once inside you find yourself in a well appointed dining room, white tablecloths and all, with an amazing, colorful art collection (and several of Leah Chase's awards). The art will keep your eyes satiated and your conversation sparked throughout your meal.

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red beans and rice: form and theory

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By foodorleans · November 8, 2010 · 0 Comments ·

Red beans and rice is one of the quintessential New Orleans dishes. You eat them on Monday--every Monday, if possible--after cooking them on Sunday and soaking them on Saturday night.  Monday was "wash day" in New Orleans, and became the traditional day for eating red beans because they could be cooked all day with little fuss while doing other chores.  I love to make huge batches and freeze them in meal-size portions, so each Monday morning I can set one container out to thaw and dinner is planned.  Make up some fresh rice, heat the beans, and get some pickled onions...oh yes, the pickled onions.  More on those later.

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surprised by pie: Mother's

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By foodorleans · June 9, 2010 · 0 Comments ·

Mother's is a New Orleans institution, famous for long lines, great grits, and heavenly baked ham.  The first time I went there, I ordered a ham po-boy--the ham is what's touted on their sign, after all.  But maybe I shouldn't have gone for the ham the first time.  It's the most perfect ham sandwich in the world.  The problem is that I can't order anything else on the menu.  I'll try the jambalaya or red beans or grits that other people at my table order--and bless them for doing that--but I'm committed to the ham po-boy above all else.

This is it.  I know it doesn't look like much, but trust me, it is the holy grail of ham sandwiches.  The truth lies in the simplicity and honesty of the ingredients:  shaved baked ham, shredded cabbage, mayonnaise, Creole mustard, pickles, and fresh French bread.  The ham is slightly sweet, the cabbage has a PhD in crispness, and the mayo and mustard create a background chorus that Ray Charles would hire on the spot.  I know I'm hyperbolic, but do you know that I would never get hyperbolic unless I felt it was my duty?  Because I wouldn't, I promise you.

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