Make sure you look through today’s paper for the Holiday Cooking section. Hundreds of recipes were submitted by readers, and outstanding dishes in five categories won the senders a gift certificate.
On the pages you’ll find recipes for appetizers, breads, side dishes, entrees and desserts, as well as tips for the turkey and places to dine if you’d prefer not to do the cooking.
Many thanks to all who sent in their recipes and the recollections evoked by these special dishes.
Long ago, I told Michael Adams, chef and owner of Blue Orleans Seafood Restaurant, that he should bottle his remoulade sauce. It’s the best I’ve ever had. Now, he’s done it with the creation of a new line of products, Mo Gumbo. When you can’t get to his restaurant at Main and Market, you can replicate the flavors at home.
Mo Gumbo will offer 16-ounce containers of Creole red beans and rice with andouille sausage; chicken-and-sausage jambalaya; seafood gumbo; crawfish étouffée; and specialty sauces.
P&P Produce, 624 E. 11th St., is the sole supplier. Today through Saturday, Mr. Adams will launch these heat-and-eat food products with free tastings from 10 a.m. to noon at P&P.
“Our meals are moderately priced and perfect for people on the go who are craving a taste of New Orleans cuisine,” Mr. Adams said.
Have you stopped by P&P Produce lately? I was in the other day and found so many great items, besides the fresh produce. Dutch Maid Bakery is bringing its bread every week. Gotta get a loaf of the salt-rising. What a treat!
If you want to fill a food basket for gift-giving this holiday season, you can add a bottle of Jack Daniel’s sauces or some of the jams and preserves they sell there.
“We want to be known for specialty items and culinary diversity,” said market owner Lee Pittman.
Kelly Smith, who owns Blacksmith’s Bistro in St. Elmo with husband and chef Blacky Smith, called to remind folks to place orders for Thanksgiving and Christmas takeout early. Blacksmith’s also will be making pies and other desserts for your holiday table. Call 702-5461 to place your order. I know whatever Blacky puts together will be delicious. He’s a very creative chef.
Cranberries may be the smallest side dish on your Thanksgiving table, but the meal wouldn’t be the same without them.
Here’s a recipe I plan to try this year from Fine Cooking. It’s a savory-sweet take on cranberry sauce.
Cranberry Sauce With Caramelized Onions
1 tablespoon vegetable or canola oil
1 large yellow onion, cut into medium dice
1/8 teaspoon ground cloves
Kosher salt and freshly ground black pepper
1 (12-ounce) bag fresh or frozen cranberries, rinsed and picked over (3 1/2 cups)
1 cup granulated sugar
In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, cloves, a pinch of salt and a grind or two of pepper. Reduce the heat to low, cover and cook, stirring occasionally, until the onions are golden-brown and very soft, 20-25 minutes. Remove the lid, increase the heat to medium-high and cook the onions, stirring often, until deep caramel-brown, an additional 2-3 minutes.
Add the cranberries, sugar, a pinch of salt and 1/2 cup water and bring to a simmer over medium-high heat. Simmer for 1 minute, then cover, turn off heat and let cool to room temperature. The sauce may be prepared up to three days ahead of time and refrigerated. Return to room temperature before serving.
E-mail Anne Braly at firstname.lastname@example.org.