The Oscar nominated film Beasts of the Southern Wild is one of the most unusual films I've seen in a while: almost impressionistic, with a post Katrina apocalyptic feel, set in the swollen rivers reminiscent of New Orleans. The 6 year old actress, a sweet faced urchin called Quvenzhané Wallis is surviving with her alcoholic dad in the aftermath of the floods. But it's not depressing, there is good cheer and resourcefulness, community goodwill and beauty amongst the poverty.
To win one of 3 copies of the DVD please add your name below, with a link to a tweet, blog post, or facebook link asking people to join Find a Supper Club. Lets spread the supper club word!
This competition closes 24th February. Terms and conditions: you must join this site and be genuinely interested in supper clubs. Erm. Can't think of any others. Be a nice person.
This competition is open worldwide as it doesn't cost very much to send a DVD.
Of course New Orleans cuisine is famous for it's Creole and French influence. Here are a few recipes typical of the region, there is something for everyone here.
DAVE CASH'S RED BEANS
from David Martin
2 lbs dried camelia red beans
A dash spice mix
A dash cumin, chili powder, garlic, paprika
2 1/2 quarts water
Onions, bell peppers, celery stalks
1. Add red beans to a crock pot first thing in the morning.
2. Add a dash of spice mix, cumin, chili powder, garlic, and paprika.
3. Bring 2 1/2 quarts of water to boil on high heat. 4. Chop onions, bell peppers, and celery - Justin
Wilson’s holy trinity of Cajun cooking - cook these in a little olive oil until the onions are browning.
5. Stir them into the beans and cook covered.
6. Should be ready at about 6PM.
7. Serve over rice.
NOTE: Recommended to taste at about 4PM to adjust
REDFISH ON THE HALF SHELL
from Dante's Kitchen
makes 4 servings
4 redfish unskinned filets (8 to 10 oz. each)
1l2 tbsp creole seasoning mix
1l2 lb jumbo lump crabmeat
5 sprigs each:
parsley, cilantro, tarragon, chervil,
Extra virgin olive oil
1 tsp sugar cane vinegar, or any light flavored vinegar
Juice of 1 lemon
Salt and pepper to taste
1. Best if cooked on an outdoor grill or ventilated kitchen...
3. Start a charcoal fire on the girll and let coals settle down to a good hot red.
4. Check redfish for any remnants of rib bones, then lightly coat redfish with oil and sprinkle with seasoning mix. Place the redfish on the grill, skin-side down.
5. Do not turn the fish over, as we will cook it entirely on the skin side, thus preserving the
moisture and not encumbering the fish with grill flavors. Takes 10 to 15 min on a hot grill.
6. While it is cooking, pick the herbs off the stems. Use small leaves, and tear up large leaves. Put all leaves into bowl.
7. Add crabmeat to the bowl.
8. Toss with olive oil, vinegar, lemon juice, salt,
9. When the fish is done, place on plates and top with
NOTE: Recommended to serve with popcorn rice and a chablis.
Special Thanks to Dante's Kitchen a restaurant in
New Orleans (danteskitchen.com)
for providing this recipe for us.
from Nitehawk Cinema
makes about 4 dozen
1. Keep dry ingredients and wet ingredients in separate bowls.
2. Mix bowls individually and then fold
3. Use ice cream scoop and place in oil that is around 275 degrees until golden brown.
NOTE: Recommended to serve with Hushpuppy Remoulade as a dipping sauce.
Special Thanks to Nitehawk Cinema
in Brooklyn, NY for providing this recipe.
1 bunch scallions
1 diced white onion
1 quart buttermilk
2 cups vegetable
1/4 cup baking soda
1/3 cup baking powder
8 cups cornmeal
4 cups flour
1 cup sugar
1l2 cup seafood seasoning
Salt to taste
from Nitehawk Cinema
1 cup dijon mustard
1/2 cup ketchup
1 tsp worcestershire sauce
2 tsp prepared horseradish
2 cloves garlic
1 tsp lemon juice
1 tsp black pepper
1/4 tsp cayenne
1/2 cup olive oil
3 stalks of celery
1/4 cup each parsley, and onion
5 whites of scallions
2 1/2 tsp tabasco
Pinch of korean chili flakes
Add paprika until dark orange
1. Add parsley, onion, celery, scallions, garlic, olive oil in blender. Mix until all ingredients are minced.
2. While blender is still on, add all of the other ingredients except for paprika. (This should be added last to ensure sauce is a dark orange color.)
MISS BATHSHEEBA'S BBQ TOFU
from Gina Montana
2, (1 lb) packs of firm or extra firm tofu
Green bell pepper
Vidalia onion or regular onion
Natural BBQ sauce, (no high fructose syrup, artificial flavor or color)
Vegan butter substitute for flavoring
1. Rinse tofu and squeeze out the old water.
2. Cut tofu into small squares by cutting the block across 4 rows and then cut in half. The tofu can be cut long, length-wise or whatever shape you prefer.
3. Warm olive oil in pan.
4. Place cut tofu in pan, sprinkle with salt, thyme, oregano. Cayenne pepper is optional.
5. Cook tofu until brown and almost crispy.
6. Then add chopped bell pepper, onion and garlic to the tofu, my holy trinity of seasoning.
7. Cook the seasoning vegetables until done. The already cooked tofu will absorb these flavors.
8. Add a couple of tablespoons of healthy butter substitute.
9. Add BBQ sauce.
10. Transfer all to a casserole dish. Cover and allow to simmer in the oven for about 20 minutes.
Special thanks to Gina Montana (AKA Miss Bathsheeba)
from New Orleans for providing this recipe.
Add a Comment