Thursday, January 24, 2013

Foods of the NFL: New Orleans Saints

English: Freshly hand-scooped pralines from So...
English: Freshly hand-scooped pralines from Southern Candymakers and cooling on the marble slab. These are the original creamy pralines, scooped daily in Southern Candymakers French Quarter kitchen. (Photo credit: Wikipedia)

When most of us envision the foods of New Orleans, we see pralines, bananas foster and jambalaya dancing in our heads. Personally, I am a huge fan of muffalettas!
Muffulettas are an often overlooked New Orleans specialty. They tend to walk in the shadows of gumbo, jambalaya (see below),etouffee and King Cake when they should be proudly strutting their stuff in the sunlight. Muffulettas feature a distinctive olive "salad" and a round seeded muffuletta bread. For complete directions on how to make a muffuletta, visit The Gumbo Pages.
Jambalaya is a Creole dish that is influenced by both Spanish and French foods. Ingredients often include rice, peppers, celery, onions, chicken, sausage, seafood, tomatoes and stock (broth).

Related recipe: Jambalaya
Pecans have played an important role in New Orleans history. Not only were they used in cooking, they were a main export of the city. The French and Spanish who settled the Gulf region quickly realized the economic potential of pecans and an industry was born. Pecans still play an important role in Lousiana's economy.
Pecan pralines Pralines originated in France and were first made with almonds. They were introduced to the New Orleans region by French settlers and were adapted by Creole women using pecans.
Related recipes: Pecan pralines, Microwave pralines, Chocolate pralines
**Bananas Foster was created in 1951 by chef Paul Blange of Brennan's Restaurant, located in the heart of the French Quarter. Here is an adaptation for the slow cooker.
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