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The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern ...
Blackened fish (right) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1]
He deliberately avoided marketing it as a low-fat cookbook in order to prevent customers from being put off by the premise after testing the recipes at K-Paul's Kitchen in New Orleans. [29] In March 2008, Prudhomme was grazed by a .22-caliber stray bullet while catering the Zurich Classic of New Orleans golf tournament.
Even so, it’s a lot of work. The team shows up at 5 a.m. to begin prepping the crawfish, and the lunch rush is nonstop. “It’s a little kitchen,” says Kennedy.
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Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
The red drum (Sciaenops ocellatus), also known as redfish, channel bass, puppy drum, spottail bass, or simply red, is a game fish found in the Atlantic Ocean from Massachusetts to Florida and in the Gulf of Mexico from Florida to northern Mexico. [2] It is the only species in the genus Sciaenops.
Ralph Brennan is a New Orleans–based restaurateur and head of The Ralph Brennan Restaurant Group. A former CPA with Price Waterhouse & Company, Brennan entered the family business in the early 1980s as one of a group of eight third-generation cousins active in the United States restaurant industry. His company runs seven restaurants, six of ...
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