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dzdigits's Profile

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Best Caterer for a Wedding Reception

I have been pleased with Toulouse Gourmet (caterer) in the past when I've used them. I also went to a wedding in the upstairs of Antoine's once that was heavenly.

Sep 16, 2010
dzdigits in New Orleans

Cassava/Yuca in NOLA?

Anyone know where I can get cassava (yuca) here in the NOLA area? I am also interested in amala (fufu).

Also, I want to bake the cassava with the skin on so as to retain the nutrients. Assuming it will be sweet cassava (so no toxins- hopefully when I purchase it they can confirm this for me), is the skin then safe/tasty to eat or should I peel it off prior to eating? By skin, I mean the "under skin"- not the brown bark like "skin" on the outside that is often waxed. TIA!

Sep 16, 2010
dzdigits in New Orleans

N. Carolina Coast?

I am going to the North Carolina Coast... Morehead City, Newport, New Bern, Atlantic Beach, Emerald Isle... that area.

I have heard of AQUA and Amos Mosquito's... any reviews on those restaurants? Any other restaurants I should check out while there or local favorite foods to eat?

Thanks!

Replicate Butternut Squash/Crab Soup?

Awesome - thanks so much, everyone!!!

Nov 09, 2008
dzdigits in Home Cooking

Leftover canned pumpkin?

Wow - I don't know but it sounds incredible already! I'd like to watch and see what others suggest too. :)

Nov 06, 2008
dzdigits in Home Cooking

Replicate Butternut Squash/Crab Soup?

I am obsessed with the butternut squash/crab soup at Whole Foods. Does anyone have a recipe for this or something similar?

Thanks!

Nov 06, 2008
dzdigits in Home Cooking

Best Sushi in New Orleans?

Rock n Sake has been my favorite forever but lately I just can't bring myself to go. It is like a nightclub crowded with kids and blaring music so loud that you have to put your lips up to the other person's ear and scream to carry on a conversation. If you go there, I'd suggest going at lunch. They only do lunch on Fridays but if I go around 12:45 or 1:00 then the crowd has thinned out and during lunch the music is turned down much lower than at night. It's unfortunate but I can't bring myself to go there for dinner anymore. ugh!

I ate at Ninja once and it was fantastic! Yes, the service was sort of slow but the food was great and the prices weren't ridiculous (although I don't remember what we paid, it wasn't outlandish). I'd definately go back!

Oct 31, 2008
dzdigits in New Orleans

Why didn't my sweet potato fries get crispy??!!

After reading this post I looked up the recipe online and tried it this weekend with an oven roasted pulled pork. It was really good! The insides were soft and tender and the outsides crisp and flavorful. Very easy to make! Now, mine took longer than 15 minutes to bake... more like 25-30 but I followed the recipe and the pieces of potato may have been larger. The recipe says to quarter them but mine were pretty large so I did less than quarter sizes but they were still pretty much "wedges" and not so much really thin like fries. VERY GOOD!

This is the parmesan sweet potato recipe I used:
http://www.wholeliving.com/recipe/par...

Aug 18, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

By the way, I also ended up making some sweet potatoes with the pork which went really well.

I saw on another post on here someone suggested a Martha Stewart recipe for parmesan-coated sweet potato fries. I gave it a try and they were really good! I did about half my sweet potatoes this way and then the other half (which I'd already quartered), I just put on a pan in the oven until tender and we ate with butter, etc. as normal. Very good!

Here was the MS recipe:
http://www.wholeliving.com/recipe/par...

Aug 18, 2008
dzdigits in Home Cooking

Easy Pie Recipe (brown sugar) - goes well w/pulled pork

Fisherman's Wharf Pie

I got this from the local Times-Picayune newspaper (New Orleans). There was a restaurant in MS that is now closed that used to make this pie and the recipe has been found and printed. It has a sweet brown sugar flavor and is not too unlike shoo-fly pie.

This is hands down the easiest pie I have ever made! Also, I just put it in a pre-made graham cracker 9" pie shell I purchased from the grocery store but then made my own whipped cream from scratch. YUM! It is so good! We had this with our oven roasted pulled pork and it was delish!

Link to recipe online:

http://blog.nola.com/judywalker/2008/...

Aug 18, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Here to report back and it was a success! It was very tender and juicy. Only problem was that when I got home from work (it had been cooking 6.5 hrs), a good portion of the top of it was charred black. Fiance forgot to check on it the last hour or two. But it was fine. Those parts that were too inedible I just cut off, keeping as much good meat intact underneath as possible. It wasn't that much that was burned. The inside was perfect! The only problem was that I think I overdid it on the garlic! roflol Almost all the meat (but especially the meat directly by the garlic I'd inserted into the butt) was extremely garlicy! A LOT! ha ha And fiance wasn't too big on the liquid smoke but it wasn't overpowering like the garlic. We still ate it and I thought it was good as it was but he thinks next time I should nix the garlic.

However, with the super strong garlic taste, he took some pork and added the tiniest dab of butter, some brown sugar and honey and heated it and it just coated the meat (wasn't saucy) and it was sort of like a chinese sweet/sour thing... with the garlic flavor and the sweetness. YUM! I have to give it to him- it was pretty darn good!

So we were very happy and know that for next time we prefer less ( or no) garlic. :D

Oh- I also made a pie that was really yummy so I'm gonna share that recipe as well... I'll put in a new post too but here goes:

Fisherman's Wharf Pie
I got this from the local Times-Picayune newspaper (New Orleans). There was a restaurant in MS that is now closed that used to make this pie and the recipe has been found and printed. It has a sweet brown sugar flavor and is not too unlike shoo-fly pie. I just put it in a pre-made graham cracker 9" pie shell I purchased from the grocery store but then made my own whipped cream from scratch. YUM! It is so good!

http://blog.nola.com/judywalker/2008/...

Aug 18, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Thank you so much, everyone!!!! Well, the deed is done... it is in the oven as we speak. Went in at 11:00 this morning (about 80 minutes ago) so we'll see how it turns out. Fiance is at home today so maybe half way through he's going to turn the pan and make sure it's not burning. He said he'd keep an eye out and if it starts to char, he'll cover in foil but I suspect it will be fine.

On a bad note, my coleslaw was not such a pleasant experience. lol It was pretty horrendous! ha ha I think maybe I added too much vinegar... I tried to eye-ball it but I probably need more definative measurements. ha ha It was REALLY not good and I kept trying to doctor it up but to no avail so we finally trashed it and fiance decided he'd just go buy some for dinner tonight! lol *shrug* Oh well- I tried!! :D Maybe next time...

We're still really looking forward to our pork tonight, though, so I'll let everyone know how it goes. Also, I do have a crock pot (which I'm addicted to but all I ever seem to make in it is beef roast with potatoes, veggies, etc. lol). So maybe I'll try the crock pot next time- We'll see how this oven version comes out first.

Thank you so much everyone!!! You've all been fantastic!!

Aug 15, 2008
dzdigits in Home Cooking

Potato Salad Recipe Winners

This link online is for the contest Emeril had for the best potato salad. The recipes these ladies came up with sound wonderful so I thought I'd share the link:

http://abcnews.go.com/GMA/Recipes/Sto...

Aug 15, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Eeek- GOOD to know! Thanks!!! Yes, I don't think I want to eat the skin... I am just now getting to the point of being able to eat fried chicken on the bone with skin-on (although, a few bites of skin is usually all I can handle).

But the pork skin last night was too much like human flesh... sort of felt cannibalistic, although, I'm sure the flavor is fantastic if I can ever work up to it. :D

I know, it's a bit crazy but on the flip side, I like my steaks med-rare. lol Go figure!

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Nope. :( But I will google it now! Thanks!

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

phantomdoc- lol Thank you so much!!! :D

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Thanks for the suggestion - yes, I will be very interested to see what others think about using bacon as well... Could I wrap in bacon and cook with foil on top- removing foil toward the end?

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

lol Thanks and yes, I will let you know. mmm... some local Abita beer would go great; thanks!

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

ooohhh... well, the recipe didn't mention skin and I was a little freaked out by it. My fiance is from "down the bayou" and his parents routinely make grattons so I asked him if he wanted me to save it and he said no... so I threw it out. lol But I did try to leave a good deal of the fat in place, although, some of it did go with the skin.

Shoot... so next time I should keep the skin intact? ugh.........(former vegetarian coming out... sorry... the skin is sort of creeping me out! LOL)

Aug 14, 2008
dzdigits in Home Cooking

challenge: make dessert without equipment

Oh... this one's been around a long time too... and I assume you will have an oven and cookie sheet? Get the canned cresent roll dough from the refrigerator section and lay it all out flat to make a pizza crust. Usually I just cover the bottom of a cookie sheet. I poke holes in it all over the top and bake until crisp (at the temp the dough container recommends). Let cool completely then top with cream cheese and fruit (or veggies if you want a snack). You can also top with ricotta and fruit and a drizzle of honey. My mom used to do this all the time when we were kids.

Aug 14, 2008
dzdigits in Home Cooking

challenge: make dessert without equipment

Often my fiance gets a sweet tooth late at night when I have no desserts on hand, am not about to go bake something and stores/restaurants/cafes are not open. Thus, the following two "recipes" have been born out of that. lol These aren't rocket science but they're pretty tasty in a REAL pinch.

Sweet cream or vanilla ice cream drizzled in honey with sunflower seeds (this one's a little odd, I know, but good!)

Fiance made this one up out of random things in the cupboard:
Put Grapenuts cereal in a bowl and add just the tiniest amount of milk (to dampen) and top with canned peaches (fresh, obviously would be ideal, but work with what ya got! LOL) sprinkle with some cinnamon (no sugar as ours were canned and we think already very sweet even though it wasn't heavy syrup). Microwaved until warm and topped with vanilla ice cream (if available). A pretty decent substitution for peach cobbler in a bind.

Good suggestions otherwise so far- good luck! :D

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Thanks! Well, I guess if you do it for 3 days then mine will be fine! lol I was just worried about the fact that I also injected raw garlic inside it as well as liquid smoke! Plus a LOT of seasonings packed all around it on the outside. lol But again, if you can do yours for 3 days then I guess it will be fine. Thanks for letting me know!!!

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Oh- THANK YOU! Right now it's sitting in the pan covered in foil, ready to be popped into the oven. I'll wrap in plastic wrap and go ahead and make the other stuff tonight. THANKS!!

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Shoot! Oh man... we've had an emergency change of plans and we're going to have to wait to cook it tomorrow (Friday). That means that by the time it goes into the oven, it will have been sitting in the fridge for roughly 36 hours. Obviously it will still be ok BUT will the seasoning/flavors be overwhelming from marinating so long?! Eeekk!

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

YUM! Thanks! I'll have to go check all of those out right now! :)

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

Oh! Thanks so much! My fiance will be happy to have sweet crispy bits!! lol And thanks for the tips on the coleslaw- I really appreciate it!

Aug 14, 2008
dzdigits in Home Cooking

I have good honey; inspire me with good ideas!

There have been some great replies and this isn't really a recipe - just an off the wall but yummy, easy dessert. It may sound a bit odd but I love to get a good vanilla bean ice cream and top with honey and sunflower seeds. I like it even better with a sweet cream ice cream! YUM! Either way, to me it just enhances the natural flavors of the honey becuase the saltyness and creaminess of other ingredients plays off the natural honey flavors. :) So many other good suggestions here, though, I'm sure you'll use that honey up fast!

Aug 14, 2008
dzdigits in Home Cooking

Oven Pulled Pork- Coleslaw Help

First of all, I should preface my post by saying I'm a new poster here and while I love to cook and try new recipes, things don't always turn out right. Baking seems to be no problem for me... it's more along the lines of cooking meats, etc. I was a vegetarian for over 7 years so while I've eaten meat for sometime now, I am generally lacking in knowledge in this department.

So I am trying the Tyler Florence recipe for oven roasted pulled pork today for the first time. First of all, I got the pork butt home last night and it had skin on it! Eeekkk!! So after about half an hour, I finally got all the skin off. Then I punctured the pork (that sucker was roughly 8 lbs!) in various spots on both sides and shoved in some fresh garlic and a little bit of liquid smoke. Then I covered the whole thing with Tyler's seasonings. I basically used his recipe but made a larger quantity becuase my pork was larger and I added some onion powder as well and put more brown sugar (dark) than he called for. It has been refrigerating since 11 p.m. last night and will go in the oven at 11 a.m. this morning so it can cook until about 5:30 or 6 when I get home from work. I wanted to allow for more cooking time since it's a bit larger than what he suggested (5-7 lbs in his recipe and mine is just over 8 lbs).

So first of all, does all this sound ok so far? I am a bit concerned that it will be over-seasoned! Will the additional brown sugar I used (I used quite a bit more) cause it to burn? I used more because my fiance wanted a nice crust on the pork. If that's the case, should I cook it with foil on top and just take the foil off the last hour so it won't burn?

I also want to make a coleslaw to go with it and have a bag of cabbage mix (green/red/carrots) and I also have general ingredients like regular vinegar, mayo, sugar, seasonings, etc. Can anyone suggest a coleslaw recipe that will be easy that I can make without having to go to the store to buy further ingredients (or exotic ingredients I might not already have on hand)? I've seen some simple recipes but they call for specific types of vinegar and all I have is the regular (white?). I don't know if this matters or not.

Thank you so much; I appreciate it!

Aug 14, 2008
dzdigits in Home Cooking