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I LUV New Orleans! I luv a Sno-ball in August! I luv a King Cake smile!
I luv a funky brass band & time to enjoy it a while!
I luv the French Quarter nights! I luv Old Man River too!
Luv the krewes & long parades & walks on the levee wit-U!
I luv my Rex and Bacchus! I luv that big Creole moon!
I luv a nice Jazz Funeral on a sticky day in June!
I luv St. Louis Cathedral! I luv a Sazerac... OH...
I luv a
place where snow falls, once every decade or so!
I luv Esplanade & Bourbon & the St. Charles streetcar line!
In the city that care forgot, I luv that Poydras Street sign!
I luv a fresh Muffuletta! I luv Lafitte and Laveau!
I luv "What a Wonderful World" Sing it! OH sing it Satchmo!
Gimme my Saints in the big game, yes I wanna
see 'em win!
Gimme BBQ shrimp & Dixie, as they all go marching in!
I luv a fried oyster poboy, beignets &
a good etouffee,
I luv & I miss New Orleans! Much more on a day like 2day!
From "A Sreetcar Named Delicious" by T-M
St. Pierre
Laissez-Faire Party-Gras
Pasta
From
"A Streetcar Named Delicious"
INGREDIENTS:
4 cups cooked angel hair pasta
2 cups cooked crawfish tails
2 slices of Canadian bacon
2 cups uncooked
baby/petite leaf spinach
1 tbsp fresh basil
1 ounce (Blush) wine
1 tbsp fresh lime juice
1 tbsp fresh
lemon juice
1 cup heavy cream
1 cup sliced mushrooms
1/4 cup chopped fresh chives
1 tbsp minced garlic
1/2 cup diced tomatoes
1/4 cup diced yellow bell pepper
(or banana pepper)
2 tbsps chopped fresh parsley
2 tbsps pine nuts
1 tsp mint
1/2 tsp lemon pepper
Cajun and Creole seasoning to taste
(I like Tony Chachere's
or Slap Ya Mama)
METHOD:
Cook the Canadian bacon, remove bacon and cook the mushrooms, chives, garlic
and tomato in grease.
Sauté for 4-6 minutes. Add crawfish tails, yellow bell pepper, basil and return the
Canadian bacon.
Add wine, lemon and lime juice.
Keep cooking on medium heat until liquids are reduced
to half the original amount.
Add heavy cream, stir continually as you reduce the mixture over medium heat until
it is a sauce. Now
remove the saucepan from the heat.
Add spinach, mint, lemon pepper, pine nuts and parsley. (Mix well)
Pour onto Angel Hair Pasta and add Cajun and Creole seasoning to taste. Garnish with three fresh slices of lime and three
fresh slices of lemon for a decorative touch. And finish off the wine with supper!
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