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Ayol "ruhiy iztirobga" sabab bo'lgan lazanya uchun 50 ming dollarlik restoranni sudga berdi

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"Ogohlantirmasdan, issiq marinara sosini lazanya bilan otish"

Tush vaqti

Bir ayol Orland -Parkdagi restoranni sudga bermoqda, chunki lazanya uni kuydiruvchi marinara bilan sepib, qo'lini yoqib yuborgan.

Illinoys shtatida yashovchi ayol, chap qo'lini kuydirib yuborgan lazanya uchun mahalliy restoranni sudga bermoqda. Tereza Tomas hozirda Orland Parkdagi Osteria Ottimo Ristorante -dan advokatlik haqi va 50 ming dollar talab qilmoqda.

Da'vo arizasiga ko'ra, Tomasga restoran juda issiq lazanya xizmat ko'rsatdi va u vilkasi bilan tegsa, "hech qanday ogohlantirishsiz, lazanya va Terezaning chap qo'lidan issiq marinara sosini tortib, terini kuydirib yubordi. kuydir ».

Chicago Tribune gazetasining xabar berishicha, da'vo Osteria Ottimo Ristorante "asossiz issiq va/yoki xavfli taom tayyorlashda beparvolik va beparvolik, bunday ovqatni berish, ovqatni sovutib yubormaslik, xodimlarni salqin ovqatlarga o'rgatmaslik va ogohlantirmaslik" da da'vo qilmoqda. Tomas va boshqalar ularning ovqatlari issiq yoki xavfli ekanligini aytdi.

Tomasning advokati Devid S. Petrichning ta'kidlashicha, voqeadan buyon Tomas "katta jismoniy og'riq va ruhiy azoblarni" boshdan kechirgan. Daily Meal bu borada qo'shimcha izoh olish uchun Petrich va Osteria Ottimoga murojaat qildi.

Sizni lazanya kayfiyatiga olib kelgan bu g'alati g'alaba? Biz ham. Bu erda har bir shtatda eng yaxshi italyan restoranini ko'ring.


Asabiy janublik

“Jambalaya va kerevit pirogi va filetosining sabablari bugun kechqurun men o'z ma chermioimni ko'raman … ” Xenk Uilyams

Tom Fitzmorris ’ Jambalaya imzosi

Men yaqinda mukammal jambalaya tayyorladim! Nega u mukammal edi? Menga xuddi Jambalayaning ta'mi yoqdi, menga Nyu-Orleanda ko'p marotaba oilaviy yig'ilishlarda, ko'pincha karnaval paytida, balki yil bo'yi, hatto Loyola universitetidagi Marriott boshqaradigan oshxonada xizmat qilishgan. Tom Fitzmorrisning retsepti, shu jumladan Ben amakining qovurilgan guruchidan foydalangan holda, bu jambalaya mukammalligining asosiy hiylasi.

Men an'anaviy tarzda Mahatma uzun donli guruchdan jambalaya tayyorlashda ishlatganman. Men odatda "Ben amaki" ning muxlisi emasman, lekin men Tomning retseptlaridan foydalanib, Nyu -Orlean klassikasining boshqa versiyalarini qayta ishlab chiqarishda omadli edim va men uning maslahatiga amal qilishga qaror qildim. Bu holatda, natijalar, hech bo'lmaganda, mening ta'mimga ko'ra, juda yaxshi edi, guruch biroz alente firmalarini ko'rsatdi, lekin shunga qaramay, u bug'da pishirilgan tajribali qizil bulonni o'ziga xos xususiyatlarini oldi.

Jambalaya tarkibi

Jambalayani yeyish haqidagi birinchi xotiram 1987 yilda qabul qilingan talabalar uchun Loyola shahrida bo'lib o'tgan tadbirda edi. Men bu taom haqida noaniq xabardor edim va ehtimol bundan oldin tatib ko'rgandim, lekin bu birinchi luqma vahiy edi. Bu zich, biroz chaynalgan va achchiq zarbaning mukammal miqdoriga ega edi. Men 18 yoshda edim va kollejni boshlash arafasida, men bir so'z bilan aytganda asabiy edim. Men tovuq va xushbo'y kolbasa bilan o'ralgan qizil rangli guruchli sehrli piyola uchun minnatdorman. Ma'lum bo'lishicha, jambalayaning birinchi ta'mi kreol metropolida yashaydigan va o'qiyotgan kollej talabasi sifatida oldimda ekzotik hayotning ko'rinishini taqdim etdi.

Qizig'i shundaki, men Missisipi ko'rfazining qirg'og'ida gumbo va qovurilgan dengiz mahsulotlari va poboylarni iste'mol qilgan holda o'sganman, lekin oldin jambalayani eslamaganman. Bu, hech bo'lmaganda, mening fikrimcha, Nyu-Orlean va uning Luiziana shtati uchun xos bo'lgan taom, va u ziyofatlarda (masalan, karnaval mavsumida) yoki yaqinda kollej talabalari kabi katta guruhlarga eng yaxshi taom. Pomidor mahsuloti va Cajun pomidorsiz, rangi va mustahkamligi an'anaviy iflos guruch retseptidan farqli o'laroq, jambalaya va#8211 kreolning ikkita uslubi mavjud. Fitzmorris retsepti har qanday tarzda bo'lishi mumkin va men Loyoladagi birinchi jambalayaning rangi va mustahkamligini berish uchun unga 16 untsiya banka maydalangan pomidor qo'shdim. Mening pulim uchun, Donald Linkning jambalaya retsepti kajun navining eng yaxshisini ifodalaydi.

Klassik Creole Jambalaya kosasi

Hamma navlarning jambalayaga bo'lgan yaqinligimni ko'rsatish uchun, eng sevimli mashg'ulotlarimdan biri - har yili o'tkaziladigan Nyu -Orlean jazz va merosi festivalida taqdim etilgan navlarning ta'mini sinab ko'rish. Men bu sinovni yana o'tkaza oladigan kunni intizorlik bilan kutmoqdaman, ehtimol xudo vaktsinasi, bu kuzni qayta rejalashtirilgan Fest o'tkazilganda.

Afrikalik diasporaning taomlarini tayyorlash va bu sevimli taomning ildizlariga hurmat ko'rsatish bo'yicha olib borayotgan sa'y -harakatlarim doirasida men ham yaqinda G'arbiy Afrikaning klassik taomi Jollof Raysda o'zimni sinab ko'rdim. Jollof va Savanna Qizil Raysning nasl -nasabi va ularning jambalaya bilan bog'liqligi haqida ko'p yozilgan. Afrika taomlari va Janubiy oshxonaning asosiy taomlari o'rtasidagi aloqalarni to'liq o'rganish uchun men Jessica B. Xarrisning "High on the Hog: A Culinary Journey of Africa to America. ”

Men Markus Samuelsonning bir nechta retseptlarini ko'rib chiqdim, lekin oxir -oqibat The New York Times -dan talab qilinmaydigan retseptni tanladim. Men 42-ko'chadagi Karib dengizidagi ziravorlar bozorida Karib dengizi taomlari (Trinidaddan olingan kori kukuni va Aleppo va Scotch Bonnet qalampiri) bilan bir qatorda oldindan tayyorlangan "Jollof Rays" ziravorini ishlatib, boshqa yo'lni tanladim. . Agar siz Portlend atrofida yashasangiz, bu safarga arziydi.

Jollof Rays, G'arbiy Afrika oshxonasining asosiy qismi

Tayland yasemin guruchidan tayyorlangan Jollof Rays o'tkir zanjabil chaqishi bilan baharatlı va mazali bo'lib, uni mening sevimli jambalayamdan ajratib turardi. Jambalaya singari, Jollof Rays ham ziyofat bo'lib, uni katta odamlarga berish uchun mo'ljallangan. Men, albatta, yana urinib ko'raman. Balki, ishlar normallashganida, men o'z jamoamni Jazz Fest tajribalaridan farqli o'laroq, jambalaya/Jollof ta'mi testiga taklif qilaman.

O'n yil davomida men Nyu -Orleanda yashaganman, men Audubon bog'ining shimoliy chekkasida, o'rta maktab do'stim Uill tomonidan o'tkaziladigan har yili o'tkaziladigan ochiq ziyofatda edim. Partiya har doim Mardi Gras kunidan oldin yakshanba kuni ertalab bo'lib o'tgan va bu bugun ’ Uy egalari har doim keg pivo va an'anaviy kreol jambalayasining katta qalay tovoqlar olib kelishardi. Mening xotiramda, bu partiyalar quyosh nurlari ostida o'tkazilgan tadbirlar edi, u erda odamlar "Radiatorlar" va "Baliq qonuni" albomida raqsga tushishdi va jambalaya, pivo va boshqa sayohatchilar kompaniyasidan zavqlanishdi. kelmoq. Bu xotiralar men uchun nur sochib turadi, hatto shu kungacha.

Mardi Gras haqida gapirganda, men seshanba kunigacha boshqa postda, karnaval mavsumining ajoyib taomini, shoh tortini, masxara qilish oson bo'lgan taomni, lekin o'zim ham, Ko'rfaz sohilining ko'plab aholisi tomonidan juda yaxshi ko'rilganimni sevaman, deb umid qilaman. Bu hafta men Emeril Lagasse jamg'armasiga 50 dollar beraman. Men bilan ozgina vaqt o'tkazganingiz uchun tashakkur.


Asabiy janublik

“Jambalaya va kerevit pirogi va filetosining sabablari bugun kechqurun men o'z ma chermioimni ko'raman … ” Xenk Uilyams

Tom Fitzmorris ’ Jambalaya imzosi

Men yaqinda mukammal jambalaya tayyorladim! Nega u mukammal edi? Menga Jambalayaning ta'mi yoqdi, menga Nyu-Orleanda ko'p marotaba oilaviy yig'ilishlarda, ko'pincha karnaval paytida, balki yil bo'yi, hatto Loyola universitetidagi Marriott boshqaradigan bufetda ham xizmat qilishgan. Tom Fitzmorrisning retsepti, shu jumladan Ben amakining qovurilgan guruchidan foydalangan holda, bu jambalaya mukammalligining asosiy hiylasi.

Men an'anaviy tarzda Mahatma uzun donli guruchdan jambalaya tayyorlashda ishlatganman. Men odatda "Ben amaki" ning muxlisi emasman, lekin men Tomning retseptlaridan foydalanib, Nyu -Orlean klassikasining boshqa versiyalarini qayta ishlab chiqarishda omadli edim va men uning maslahatiga amal qilishga qaror qildim. Bu holatda, natijalar, hech bo'lmaganda, mening ta'mimga ko'ra, juda yaxshi edi, guruch biroz alente firmalarini ko'rsatdi, lekin shunga qaramay, u bug'da pishirilgan tajribali qizil bulonni o'ziga xos xususiyatlarini oldi.

Jambalaya tarkibi

Jambalayani yeyish haqidagi birinchi xotiram 1987 yilda qabul qilingan talabalar uchun Loyola shahrida bo'lib o'tgan tadbirda edi. Men bu taom haqida noaniq xabardor edim va ehtimol bundan oldin tatib ko'rgandim, lekin bu birinchi luqma vahiy edi. Bu zich, biroz chaynalgan va achchiq zarbaning mukammal miqdoriga ega edi. Men 18 yoshda edim va kollejni boshlash arafasida, men bir so'z bilan aytganda asabiy edim. Men tovuq va xushbo'y kolbasa bilan o'ralgan qizil rangli guruchli sehrli piyola uchun minnatdorman. Ma'lum bo'lishicha, jambalayaning birinchi ta'mi kreol metropolida yashaydigan va o'qiyotgan kollej talabasi ekzotik hayotning oldindan ko'rilishini taklif qildi.

Qizig'i shundaki, men Missisipi ko'rfazining qirg'og'ida gumbo va qovurilgan dengiz mahsulotlari va poboylarni iste'mol qilgan holda o'sganman, lekin oldin jambalayani eslamaganman. Bu, hech bo'lmaganda, mening fikrimcha, Nyu-Orlean va uning Luiziana shtati uchun xos bo'lgan taom va u ziyofatlarda (masalan, karnaval mavsumida) yoki yaqinda kollej talabalari kabi katta guruhlarga taqdim etiladigan taomdir. Pomidor mahsuloti va Cajun pomidorsiz, rangi va mustahkamligi an'anaviy iflos guruch retseptidan farqli o'laroq, jambalaya va#8211 kreolning ikkita uslubi mavjud. Fitzmorris retsepti har qanday tarzda bo'lishi mumkin va men Loyoladagi birinchi jambalayaning rangi va mustahkamligini berish uchun unga 16 untsiya banka maydalangan pomidor qo'shdim. Mening pulim uchun, Donald Linkning jambalaya retsepti kajun navining eng yaxshisini ifodalaydi.

Klassik Creole Jambalaya kosasi

Hamma navlarning jambalayaga bo'lgan yaqinligimni ko'rsatish uchun, eng sevimli mashg'ulotlarimdan biri - har yili o'tkaziladigan Nyu -Orlean jazz va merosi festivalida taqdim etilgan navlarning ta'mini sinab ko'rish. Men bu sinovni yana o'tkaza oladigan kunni intizorlik bilan kutaman, ehtimol vaksinalar xudo xohlasa, bu kuz qayta rejalashtirilgan Fest o'tkazilsa.

Afrikalik diasporaning taomlarini tayyorlash va bu sevimli taomning ildizlariga hurmat ko'rsatish bo'yicha olib borayotgan sa'y -harakatlarim doirasida men ham yaqinda G'arbiy Afrikaning klassik taomi Jollof Raysda o'zimni sinab ko'rdim. Jollof va Savanna Qizil Raysning nasl -nasabi va ularning jambalaya bilan bog'liqligi haqida ko'p yozilgan. Afrikaning taomlari va janubiy oshxonaning asosiy taomlari o'rtasidagi bu aloqalarni to'liq o'rganish uchun men Jessica B. Xarrisning "High on the Hog: A Culinary Journey of Africa to America. ”

Men Markus Samuelsonning bir nechta retseptlarini ko'rib chiqdim, lekin oxir -oqibat The New York Times -dan talab qilinmaydigan retseptni tanladim. Men 42-ko'chadagi Karib dengizidagi ziravorlar bozorida Karib dengizi taomlari (Trinidaddan olingan kori kukuni va Aleppo va Scotch Bonnet qalampiri) bilan bir qatorda tayyor Jollof Rays ziravorini ishlatib, boshqa yorliqni oldim. . Agar siz Portlend atrofida yashasangiz, bu safarga arziydi.

Jollof Rays, G'arbiy Afrika oshxonasining asosiy qismi

Tayland yasemin guruchidan tayyorlangan Jollof Rays o'tkir zanjabil chaqishi bilan baharatlı va mazali bo'lib, uni mening sevimli jambalayamdan ajratib turardi. Jambalaya singari, Jollof Rays ham ziyofat bo'lib, uni katta odamlarga berish uchun mo'ljallangan. Men, albatta, yana urinib ko'raman. Balki, ishlar normallashganida, men o'z jamoamni Jazz Fest tajribalaridan farqli o'laroq, jambalaya/Jollof ta'mi testiga taklif qilaman.

O'n yil davomida men Nyu -Orleanda yashaganman, men Audubon bog'ining shimoliy chekkasida, o'rta maktab do'stim Uill tomonidan o'tkaziladigan har yili o'tkaziladigan ochiq ziyofatda edim. Partiya har doim Mardi Gras kunidan oldin yakshanba kuni ertalab bo'lib o'tgan va bu bugun ’ Uy egalari har doim keg pivo va an'anaviy kreol jambalayasidan yasalgan ulkan tovoqlar olib kelishardi. Mening xotiramda, bu partiyalar quyosh nurlari ostida o'tkazilgan tadbirlar edi, u erda odamlar "Radiatorlar" va "Baliq qonuni" albomida raqsga tushishdi va jambalaya, pivo va boshqa sayohatchilar kompaniyasidan zavqlanishdi. kelmoq. Bu xotiralar men uchun nur sochib turadi, hatto shu kungacha.

Mardi Gras haqida gapirganda, men seshanba kunigacha boshqa postda, karnaval mavsumining ajoyib taomini, shoh tortini, masxara qilish oson bo'lgan taomni, lekin o'zim ham, Ko'rfaz sohilining ko'plab aholisi tomonidan juda yaxshi ko'rilganimni sevaman, deb umid qilaman. Bu hafta men Emeril Lagasse jamg'armasiga 50 dollar beraman. Men bilan ozgina vaqt o'tkazganingiz uchun tashakkur.


Asabiy janublik

“Jambalaya va kerevit pirogi va filetosining sabablari bugun kechqurun men o'z ma chermioimni ko'raman … ” Xenk Uilyams

Tom Fitzmorris ’ Jambalaya imzosi

Men yaqinda mukammal jambalaya tayyorladim! Nega u mukammal edi? Menga xuddi Jambalayaning ta'mi yoqdi, menga Nyu-Orleanda ko'p marotaba oilaviy yig'ilishlarda, ko'pincha karnaval paytida, balki yil bo'yi, hatto Loyola universitetidagi Marriott boshqaradigan oshxonada xizmat qilishgan. Tom Fitzmorrisning retsepti, shu jumladan Ben amakining qovurilgan guruchidan foydalangan holda, bu jambalaya mukammalligining asosiy hiylasi.

Men an'anaviy tarzda Mahatma uzun donli guruchdan jambalaya tayyorlashda ishlatganman. Men odatda "Ben amaki" ning muxlisi emasman, lekin men Tomning retseptlaridan foydalanib, Nyu -Orlean klassikasining boshqa versiyalarini qayta ishlab chiqarishda omadli edim va men uning maslahatiga amal qilishga qaror qildim. Bu holatda, natijalar, hech bo'lmaganda, mening ta'mimga ko'ra, juda yaxshi edi, guruch biroz alente firmalarini ko'rsatdi, lekin shunga qaramay, u bug'da pishirilgan tajribali qizil bulonni o'ziga xos xususiyatlarini oldi.

Jambalaya tarkibi

Jambalayani yeyish haqidagi birinchi xotiram 1987 yilda qabul qilingan talabalar uchun Loyola shahrida bo'lib o'tgan tadbirda edi. Men bu taom haqida noaniq xabardor edim va ehtimol bundan oldin tatib ko'rgandim, lekin bu birinchi luqma vahiy edi. Bu zich, biroz chaynalgan va achchiq zarbaning mukammal miqdoriga ega edi. Men 18 yoshda edim va kollejni boshlash arafasida, men bir so'z bilan aytganda asabiy edim. Men tovuq va xushbo'y kolbasa bilan o'ralgan qizil rangli guruchli sehrli piyola uchun minnatdorman. Ma'lum bo'lishicha, jambalayaning birinchi ta'mi kreol metropolida yashaydigan va o'qiyotgan kollej talabasi sifatida oldimda ekzotik hayotning ko'rinishini taqdim etdi.

Qizig'i shundaki, men Missisipi ko'rfazining qirg'og'ida gumbo va qovurilgan dengiz mahsulotlari va poboylarni iste'mol qilib o'sganman, lekin hech qachon jambalayani eslamaganman. Bu, hech bo'lmaganda, mening fikrimcha, Nyu-Orlean va uning Luiziana shtati uchun xos bo'lgan taom va u ziyofatlarda (masalan, karnaval mavsumida) yoki yaqinda kollej talabalari kabi katta guruhlarga taqdim etiladigan taomdir. Pomidor mahsuloti va Cajun pomidorsiz, rangi va mustahkamligi an'anaviy iflos guruch retseptidan farqli o'laroq, jambalaya va#8211 kreolning ikkita uslubi mavjud. Fitzmorris retsepti har qanday tarzda bo'lishi mumkin va men Loyoladagi birinchi jambalayaning rangi va mustahkamligini berish uchun unga 16 untsiya banka maydalangan pomidor qo'shdim. Mening pulim uchun, Donald Linkning jambalaya retsepti kajun navining eng yaxshisini ifodalaydi.

Klassik Creole Jambalaya kosasi

Hamma navlarning jambalayaga bo'lgan yaqinligimni ko'rsatish uchun, eng sevimli mashg'ulotlarimdan biri - har yili o'tkaziladigan Nyu -Orlean jazz va merosi festivalida taqdim etilgan navlarning ta'mini sinab ko'rish. Men bu sinovni yana o'tkaza oladigan kunni intizorlik bilan kutmoqdaman, ehtimol xudo vaktsinasi, bu kuzni qayta rejalashtirilgan Fest o'tkazilganda.

Afrikalik diasporaning taomlarini tayyorlash va bu sevimli taomning ildizlariga hurmat ko'rsatish bo'yicha olib borayotgan sa'y -harakatlarim doirasida men ham yaqinda G'arbiy Afrikaning klassik taomi Jollof Raysda o'zimni sinab ko'rdim. Jollof va Savanna Qizil Raysning nasl -nasabi va ularning jambalaya bilan bog'liqligi haqida ko'p yozilgan. Afrikaning taomlari va janubiy oshxonaning asosiy taomlari o'rtasidagi bu aloqalarni to'liq o'rganish uchun men Jessica B. Xarrisning "High on the Hog: A Culinary Journey of Africa to America. ”

Men Markus Samuelsonning bir nechta retseptlarini ko'rib chiqdim, lekin oxir -oqibat The New York Times -dan talab qilinmaydigan retseptni tanladim. Men 42-ko'chadagi Karib dengizidagi ziravorlar bozorida Karib dengizi taomlari (Trinidaddan olingan kori kukuni va Aleppo va Scotch Bonnet qalampiri) bilan bir qatorda tayyor Jollof Rays ziravorini ishlatib, boshqa yorliqni oldim. . Agar siz Portlend atrofida yashasangiz, bu safarga arziydi.

Jollof Rays, G'arbiy Afrika oshxonasining asosiy qismi

Tayland yasemin guruchidan tayyorlangan Jollof Rays o'tkir zanjabil chaqishi bilan baharatlı va mazali bo'lib, uni mening sevimli jambalayamdan ajratib turardi. Jambalaya singari, Jollof Rays ham ziyofat bo'lib, uni katta odamlarga berish uchun mo'ljallangan. Men, albatta, yana urinib ko'raman. Balki, ishlar normallashganida, men o'z jamoamni Jazz Fest tajribalaridan farqli o'laroq, jambalaya/Jollof ta'mi testiga taklif qilaman.

O'n yil davomida men Nyu -Orleanda yashaganman, men Audubon bog'ining shimoliy chekkasida, o'rta maktab do'stim Uill tomonidan o'tkaziladigan har yili o'tkaziladigan ochiq ziyofatda edim. Partiya har doim Mardi Gras kunidan oldin yakshanba kuni ertalab bo'lib o'tgan va bu bugun ’ Uy egalari har doim keg pivo va an'anaviy kreol jambalayasidan yasalgan ulkan tovoqlar olib kelishardi. Mening xotiramda, bu partiyalar quyosh nurlari ostida o'tkazilgan tadbirlar edi, u erda odamlar "Radiatorlar" va "Baliq qonuni" albomida raqsga tushishdi va jambalaya, pivo va boshqa sayohatchilar bilan uchrashishdi, bularning barchasi uchta qattiq kunni kutishdi. kelmoq. Bu xotiralar men uchun nur sochib turadi, hatto shu kungacha.

Mardi Gras haqida gapirganda, men seshanba kunigacha boshqa postda, karnaval mavsumining ajoyib taomini, shoh tortini, masxara qilish oson bo'lgan taomni, lekin o'zim ham, Ko'rfaz sohilining ko'plab aholisi tomonidan juda yaxshi ko'rilganimni sevaman, deb umid qilaman. Bu hafta men Emeril Lagasse jamg'armasiga 50 dollar beraman. Men bilan ozgina vaqt o'tkazganingiz uchun tashakkur.


Asabiy janublik

“Jambalaya va kerevit pirogi va filetosining sabablari bugun kechqurun men o'z ma chermioimni ko'raman … ” Xenk Uilyams

Tom Fitzmorris ’ Jambalaya imzosi

Men yaqinda mukammal jambalaya tayyorladim! Nega u mukammal edi? Menga Jambalayaning ta'mi yoqdi, menga Nyu-Orleanda ko'p marotaba oilaviy yig'ilishlarda, ko'pincha karnaval paytida, balki yil bo'yi, hatto Loyola universitetidagi Marriott boshqaradigan bufetda ham xizmat qilishgan. Tom Fitzmorrisning retsepti, shu jumladan Ben amakining qovurilgan guruchidan foydalangan holda, bu jambalaya mukammalligining asosiy hiylasi.

Men an'anaviy tarzda Mahatma uzun donli guruchdan jambalaya tayyorlashda ishlatganman. Men odatda "Ben amaki" ning muxlisi emasman, lekin men Tomning retseptlaridan foydalanib, Nyu -Orlean klassikasining boshqa versiyalarini qayta ishlab chiqarishda omadli edim va men uning maslahatiga amal qilishga qaror qildim. Bu holatda, natijalar, hech bo'lmaganda, mening ta'mimga ko'ra, juda yaxshi edi, guruch biroz alente firmalarini ko'rsatdi, lekin shunga qaramay, u bug'da pishirilgan tajribali qizil bulonni o'ziga xos xususiyatlarini oldi.

Jambalaya tarkibi

Jambalayani yeyish haqidagi birinchi xotiram 1987 yilda qabul qilingan talabalar uchun Loyola shahrida bo'lib o'tgan tadbirda edi. Men bu taom haqida noaniq xabardor edim va ehtimol bundan oldin tatib ko'rgandim, lekin bu birinchi luqma vahiy edi. Bu zich, biroz chaynalgan va achchiq zarbaning mukammal miqdoriga ega edi. Men 18 yoshda edim va kollejni boshlash arafasida, men bir so'z bilan aytganda asabiy edim. Men tovuq va xushbo'y kolbasa bilan o'ralgan qizil rangli guruchli sehrli piyola uchun minnatdorman. Ma'lum bo'lishicha, jambalayaning birinchi ta'mi kreol metropolida yashaydigan va o'qiyotgan kollej talabasi sifatida oldimda ekzotik hayotning ko'rinishini taqdim etdi.

Qizig'i shundaki, men Missisipi ko'rfazining qirg'og'ida gumbo va qovurilgan dengiz mahsulotlari va poboylarni iste'mol qilgan holda o'sganman, lekin oldin jambalayani eslamaganman. Bu, hech bo'lmaganda, mening fikrimcha, Nyu-Orlean va uning Luiziana shtati uchun xos bo'lgan taom va u ziyofatlarda (masalan, karnaval mavsumida) yoki yaqinda kollej talabalari kabi katta guruhlarga taqdim etiladigan taomdir. Pomidor mahsuloti va Cajun pomidorsiz, rangi va mustahkamligi an'anaviy iflos guruch retseptidan farqli o'laroq, jambalaya va#8211 kreolning ikkita uslubi mavjud. Fitzmorris retsepti har qanday tarzda bo'lishi mumkin va men Loyoladagi birinchi jambalayaning rangi va mustahkamligini berish uchun unga 16 untsiya banka maydalangan pomidor qo'shdim. Mening pulim uchun, Donald Linkning jambalaya retsepti kajun navining eng yaxshisini ifodalaydi.

Klassik Creole Jambalaya kosasi

Hamma navlarning jambalayaga bo'lgan yaqinligimni ko'rsatish uchun, eng sevimli mashg'ulotlarimdan biri - har yili o'tkaziladigan Nyu -Orlean jazz va merosi festivalida taqdim etilgan navlarning ta'mini sinab ko'rish. Men bu sinovni yana o'tkaza oladigan kunni intizorlik bilan kutmoqdaman, ehtimol xudo vaktsinasi, bu kuzni qayta rejalashtirilgan Fest o'tkazilganda.

Afrikalik diasporaning taomlarini tayyorlash va bu sevimli taomning ildizlariga hurmat ko'rsatish bo'yicha olib borayotgan sa'y -harakatlarim doirasida men ham yaqinda G'arbiy Afrikaning klassik taomi Jollof Raysda o'zimni sinab ko'rdim. Jollof va Savanna Qizil Raysning nasl -nasabi va ularning jambalaya bilan bog'liqligi haqida ko'p yozilgan. Afrikaning taomlari va janubiy oshxonaning asosiy taomlari o'rtasidagi bu aloqalarni to'liq o'rganish uchun men Jessica B. Xarrisning "High on the Hog: A Culinary Journey of Africa to America. ”

Men Markus Samuelsonning bir nechta retseptlarini ko'rib chiqdim, lekin oxir -oqibat The New York Times -dan talab qilinmaydigan retseptni tanladim. Men 42-ko'chadagi Karib dengizidagi ziravorlar bozorida Karib dengizi taomlari (Trinidaddan olingan kori kukuni va Aleppo va Scotch Bonnet qalampiri) bilan bir qatorda oldindan tayyorlangan "Jollof Rays" ziravorini ishlatib, boshqa yo'lni tanladim. . Agar siz Portlend atrofida yashasangiz, bu safarga arziydi.

Jollof Rays, G'arbiy Afrika oshxonasining asosiy qismi

Tayland yasemin guruchidan tayyorlangan Jollof Rays o'tkir zanjabil chaqishi bilan baharatlı va mazali bo'lib, uni mening sevimli jambalayamdan ajratib turardi. Jambalaya singari, Jollof Rays ham ziyofat bo'lib, uni katta odamlarga berish uchun mo'ljallangan. Men, albatta, yana urinib ko'raman. Balki, ishlar normallashganida, men o'z jamoamni Jazz Fest tajribalaridan farqli o'laroq, jambalaya/Jollof ta'mi testiga taklif qilaman.

O'n yil davomida men Nyu -Orleanda yashaganman, men Audubon bog'ining shimoliy chekkasida, o'rta maktab do'stim Uill tomonidan o'tkaziladigan har yili o'tkaziladigan ochiq ziyofatda qatnashardim. Partiya har doim Mardi Gras kunidan oldin yakshanba kuni ertalab bo'lib o'tgan va bu bugun ’ Uy egalari har doim keg pivo va an'anaviy kreol jambalayasidan yasalgan ulkan tovoqlar olib kelishardi. Mening xotiramda, bu partiyalar quyosh nurlari ostida o'tkazilgan tadbirlar edi, u erda odamlar "Radiatorlar" va "Baliq qonuni" albomida raqsga tushishdi va jambalaya, pivo va boshqa sayohatchilar kompaniyasidan zavqlanishdi. kelmoq. Bu xotiralar men uchun nur sochib turadi, hatto shu kungacha.

Mardi Gras haqida gapirganda, men seshanba kunigacha boshqa postda, karnaval mavsumining eng mazali taomlari, qirol keki, mazax qilish oson bo'lgan, lekin Fors ko'rfazi qirg'og'ining ko'plab aholisi tomonidan sevilgan taomimga bo'lgan muhabbatim haqida yozmoqchiman. Bu hafta men Emeril Lagasse jamg'armasiga 50 dollar beraman. Men bilan ozgina vaqt o'tkazganingiz uchun tashakkur.


Asabiy janublik

“Jambalaya va kerevit pirogi va filetosining sabablari bugun kechqurun men o'z ma chermioimni ko'raman … ” Xenk Uilyams

Tom Fitzmorris ’ Jambalaya imzosi

Men yaqinda mukammal jambalaya tayyorladim! Nega u mukammal edi? Menga xuddi Jambalayaning ta'mi yoqdi, menga Nyu-Orleanda ko'p marotaba oilaviy yig'ilishlarda, ko'pincha karnaval paytida, balki yil bo'yi, hatto Loyola universitetidagi Marriott boshqaradigan oshxonada xizmat qilishgan. Tom Fitzmorrisning retsepti, shu jumladan Ben amakining qovurilgan guruchidan foydalangan holda, bu jambalaya mukammalligining asosiy hiylasi.

Men an'anaviy tarzda Mahatma uzun donli guruchdan jambalaya tayyorlashda ishlatganman. Men odatda "Ben amaki" ning muxlisi emasman, lekin men Tomning retseptlaridan foydalanib, Nyu -Orlean klassikasining boshqa versiyalarini qayta ishlab chiqarishda omadli edim va men uning maslahatiga amal qilishga qaror qildim. Bu holda, natijalar, hech bo'lmaganda, mening ta'mimga ko'ra, juda yaxshi edi, guruch biroz alente firmalarini ko'rsatdi, lekin shunga qaramay, u bug'da pishirilgan tajribali qizil bulonni o'ziga xos xususiyatlarini oldi.

Jambalaya tarkibi

Jambalayani yeyish haqidagi birinchi xotiram 1987 yilda qabul qilingan talabalar uchun Loyola shahrida bo'lib o'tgan tadbirda edi. Men bu taom haqida noaniq xabardor edim va ehtimol bundan oldin tatib ko'rgandim, lekin bu birinchi luqma vahiy edi. Bu zich, biroz chaynalgan va achchiq zarbaning mukammal miqdoriga ega edi. Men 18 yoshda edim va kollejni boshlash arafasida, men bir so'z bilan aytganda asabiy edim. Men tovuq va xushbo'y kolbasa bilan o'ralgan qizil rangli guruchli sehrli piyola uchun minnatdorman. Ma'lum bo'lishicha, jambalayaning birinchi ta'mi kreol metropolida yashaydigan va o'qiyotgan kollej talabasi sifatida oldimda ekzotik hayotning ko'rinishini taqdim etdi.

Qizig'i shundaki, men Missisipi ko'rfazining qirg'og'ida gumbo va qovurilgan dengiz mahsulotlari va poboylarni iste'mol qilgan holda o'sganman, lekin oldin jambalayani eslamaganman. Bu, hech bo'lmaganda, mening fikrimcha, Nyu-Orlean va uning Luiziana shtati uchun xos bo'lgan taom, va u ziyofatlarda (masalan, karnaval mavsumida) yoki yaqinda kollej talabalari kabi katta guruhlarga eng yaxshi taom. Pomidor mahsuloti va Cajun pomidorsiz, rangi va mustahkamligi an'anaviy iflos guruch retseptidan farqli o'laroq, jambalaya va#8211 kreolning ikkita uslubi mavjud. Fitzmorris retsepti har qanday tarzda bo'lishi mumkin va men Loyoladagi birinchi jambalayaning rangi va mustahkamligini berish uchun unga 16 untsiya banka maydalangan pomidor qo'shdim. Mening pulim uchun, Donald Linkning jambalaya retsepti kajun navining eng yaxshisini ifodalaydi.

Klassik Creole Jambalaya kosasi

Hamma navlarning jambalayaga bo'lgan yaqinligimni ko'rsatish uchun, mening sevimli mashg'ulotlarimdan biri - har yili o'tkaziladigan Nyu -Orlean jaz va merosi festivalida taqdim etiladigan navlarning ta'mini sinab ko'rish. Men bu sinovni yana o'tkaza oladigan kunni intizorlik bilan kutaman, ehtimol vaksinalar xudo xohlasa, bu kuz qayta rejalashtirilgan Fest o'tkazilsa.

Afrikalik diasporaning taomlarini tayyorlash va bu sevimli taomning ildizlariga hurmat ko'rsatish bo'yicha olib borayotgan sa'y -harakatlarim doirasida men ham yaqinda G'arbiy Afrikaning klassik taomlari Jollof Raysda sinab ko'rdim. Jollof va Savanna Qizil Raysning nasl -nasabi va ularning jambalaya bilan bog'liqligi haqida ko'p yozilgan. Afrika taomlari va Janubiy oshxonaning asosiy taomlari o'rtasidagi aloqalarni to'liq o'rganish uchun men Jessica B. Xarrisning "High on the Hog: A Culinary Journey of Africa to America. ”

Men Markus Samuelsonning bir nechta retseptlarini ko'rib chiqdim, lekin oxir -oqibat The New York Times -dan talab qilinmaydigan retseptni tanladim. Men 42-ko'chadagi Karib dengizidagi ziravorlar bozorida Karib dengizi taomlari (Trinidaddan olingan kori kukuni va Aleppo va Scotch Bonnet qalampiri) bilan bir qatorda oldindan tayyorlangan "Jollof Rays" ziravorini ishlatib, boshqa yo'lni tanladim. . Agar siz Portlend atrofida yashasangiz, bu safarga arziydi.

Jollof Rays, G'arbiy Afrika oshxonasining asosiy qismi

Tayland yasemin guruchidan tayyorlangan "Jollof Rays" o'tkir zanjabil chaqishi bilan achchiq va mazali bo'lib, uni mening sevimli jambalayamdan ajratib turardi. Jambalaya singari, Jollof Rays ham ziyofat taomlari bo'lib, katta odamlarga xizmat qilish uchun mo'ljallangan. Men, albatta, yana urinib ko'raman. Balki, ishlar normallashganida, men o'z jamoamni Jazz Fest tajribalaridan farqli o'laroq, jambalaya/Jollof ta'mi testiga taklif qilaman.

O'n yil davomida men Nyu -Orleanda yashaganman, men Audubon bog'ining shimoliy chekkasida, o'rta maktab do'stim Uill tomonidan o'tkaziladigan har yili o'tkaziladigan ochiq ziyofatda qatnashardim. Partiya har doim Mardi Gras kunidan oldin yakshanba kuni ertalab bo'lib o'tgan va bu bugun ’ Uy egalari har doim keg pivo va an'anaviy kreol jambalayasidan yasalgan ulkan tovoqlar olib kelishardi. Mening xotiramda, bu partiyalar quyosh nurlari ostida o'tkazilgan tadbirlar edi, u erda odamlar "Radiatorlar" va "Baliq qonuni" albomida raqsga tushishdi va jambalaya, pivo va boshqa sayohatchilar bilan uchrashishdi, bularning barchasi uchta qattiq kunni kutishdi. kelmoq. Bu xotiralar men uchun nur sochib turadi, hatto shu kungacha.

Mardi Gras haqida gapirganda, men seshanba kunigacha boshqa postda, karnaval mavsumining eng mazali taomlari, qirol keki, mazax qilish oson bo'lgan, lekin Fors ko'rfazi qirg'og'ining ko'plab aholisi tomonidan sevilgan taomimga bo'lgan muhabbatim haqida yozmoqchiman. Bu hafta men Emeril Lagasse jamg'armasiga 50 dollar beraman. Men bilan ozgina vaqt o'tkazganingiz uchun tashakkur.


Asabiy janublik

“Jambalaya va kerevit pirogi va filetosining sabablari bugun kechqurun men o'z ma chermioimni ko'raman … ” Xenk Uilyams

Tom Fitzmorris ’ Jambalaya imzosi

Men yaqinda mukammal jambalaya tayyorladim! Nega u mukammal edi? Menga xuddi Jambalayaning ta'mi yoqdi, menga Yangi Orleanda ko'p marotaba oilaviy yig'ilishlarda xizmat qilishdi, ko'pincha Karnaval paytida, balki yil bo'yi, hatto Loyola universitetidagi Marriott boshqaradigan bufet. Bu Jambalaya mukammalligining asosiy hiylasi Tom Fitzmorrisning retsepti bo'yicha, shu jumladan Ben amakining qovurilgan guruchidan foydalanish.

Men an'anaviy tarzda Mahatma uzun donli guruchdan jambalaya tayyorlashda ishlatganman. Men odatda "amaki Ben" ning muxlisi emasman, lekin men Tomning retseptlaridan foydalanib, boshqa Nyu -Orlean klassikasining versiyalarini qayta ishlab chiqarishda omadli edim va men uning maslahatiga amal qilishga qaror qildim. Bu holda, natijalar, hech bo'lmaganda, mening ta'mimga ko'ra, juda yaxshi edi, guruch biroz alente firmalarini ko'rsatdi, lekin shunga qaramay, u bug'da pishirilgan tajribali qizil bulonni o'ziga xos xususiyatlarini oldi.

Jambalaya tarkibi

Jambalayani yeyish haqidagi birinchi xotiram 1987 yilda qabul qilingan talabalar uchun "Loyola" da bo'lib o'tgan tadbirda edi. Men bu taom haqida noaniq xabardor edim va ehtimol bundan oldin tatib ko'rgandim, lekin bu birinchi luqma vahiy edi. Bu zich, biroz chaynalgan va achchiq zarbaning mukammal miqdoriga ega edi. Men 18 yoshda edim va kollejni boshlash arafasida men bir so'z bilan aytganda asabiy edim. Men tovuq va xushbo'y kolbasa bilan o'ralgan qizil rangli guruchli sehrli piyola uchun minnatdorman. Ma'lum bo'lishicha, jambalayaning birinchi ta'mi kreol metropolida yashaydigan va o'qiyotgan kollej talabasi ekzotik hayotning oldindan ko'rilishini taklif qildi.

In hindsight, it’s interesting that I grew up on the Mississippi Gulf Coast eating gumbo and fried seafood and poboys but have no prior recollection of jambalaya. It’s a food unique to New Orleans and its Louisiana environs, at least in my mind, and it’s a food best served at parties (say during Carnival season) or to large groups like soon-to-be college students. There are essentially two styles of jambalaya – Creole featuring some form of tomato product and Cajun with no tomatoes and a color and consistency not unlike a traditional dirty rice recipe. The Fitzmorris recipe can go either way, and I added a 16-ounce can of crushed tomatoes to give it the color and consistency of that first jambalaya at Loyola. For my money, Donald Link’s jambalaya recipe represents the best of the Cajun variety.

A bowl of classic Creole Jambalaya

To demonstrate my affinity for jambalaya of all varieties, one of my favorite exercises is to conduct a taste test of the respective varieties served at the annual New Orleans Jazz and Heritage Festival. I look forward with great anticipation to the day when I can yet again conduct that test, maybe, the vaccine gods willing, this fall when the rescheduled Fest takes place.

As part of my ongoing effort to cook foods of the African diaspora and to pay homage to the roots of this favorite dish, I also recently tried my hand at the classic West African dish, Jollof Rice. Much has been written regarding the lineage of Jollof and Savannah Red Rice and their connection to jambalaya. For a full-length study of these connections between the food of Africa and the staples of Southern cuisine, I highly recommend Jessica B. Harris’ “High on the Hog: A Culinary Journey from Africa to America.”

I looked at several recipes from Marcus Samuelson, but ultimately opted for this less demanding recipe from The New York Times. I took another shortcut by using a pre-made Jollof Rice seasoning, which I acquired along with some other Caribbean foodie finds (jerk seasoning, curry powder from Trinidad and finely ground Aleppo and Scotch Bonnet pepper) at the local Caribbean Spice market on 42nd Street. If you live around Portland, it’s worth the trip.

Jollof Rice, a staple of West African cuisine

The Jollof Rice, made with Thai jasmine rice, was spicy and delicious with a sharp ginger bite that distinguished it from my beloved jambalaya. Like jambalaya, Jollof Rice is party food, meant to be served to a large group of people. I will definitely try it again. Maybe, when things are more normalized, I will invite folks over for a jambalaya/Jollof taste test, not unlike my own Jazz Fest experiments.

During the decade plus I lived in New Orleans, I was a regular at an annual outdoor party hosted by my high school friend Will’s family near the north edge of Audubon Park. The party was always held on the Sunday morning prior to Mardi Gras day that’s today by the way. The hosts always brought in kegs of beer and huge tin trays of traditional Creole jambalaya. In my memory, those parties were sunbathed affairs where people danced to the Radiators’ “Law of the Fish” album and enjoyed the jambalaya and the beer and the company of fellow revelers, all in anticipation of the three solid days of fun to come. These memories shine bright for me, even to this day.

Speaking of Mardi Gras, I am hoping to squeeze in another post before Tuesday about my love of the ultimate Carnival season treat, king cake, a food easy to ridicule but deeply beloved by many Gulf Coast natives, myself included. This week I am donating $50 to the Emeril Lagasse Foundation. Thank you for spending a little time with me.


The Nervous Southerner

“Jambalaya and a crawfish pie and filé gumbo cause tonight I’m gonna see my ma cher amio…” Hank Williams

Tom Fitzmorris’ Signature Jambalaya

I recently made the perfect jambalaya! Why was it perfect? Because it tasted just like the jambalaya I have been served so many times in New Orleans at large family gatherings, often during Carnival but also year round, including even the Marriott-managed cafeteria at Loyola University. The special trick behind the perfectness of this jambalaya – precisely following Tom Fitzmorris’ recipe, including using Uncle Ben’s parboiled rice.

I have traditionally used Mahatma long-grain rice in making jambalaya. I am not generally a fan of Uncle Ben’s, but I have had such good luck in reproducing versions of other New Orleans classics using Tom’s recipes that I decided to follow his advice. The results in this case were, well, perfect, at least to my taste buds, with the rice demonstrating a slightly al dente firms that nonetheless took on the characteristics of the seasoned red broth in which it steamed.

Jambalaya Ingredients

My first memory of eating jambalaya was during an event at Loyola for admitted students in 1987. I was vaguely aware of the dish, and had possibly tasted it before, but that first bite was a revelation. It was dense, a little chewy and had the perfect amount of spicy kick. I was 18 years old, and on the verge of starting college meaning I was, in a word, nervous. I was grateful for that magical bowl of red tinted rice studded with chicken and piquant sausage. As it turned out, that first taste of jambalaya offered a preview of the exotic life ahead of me as a college student living and studying in the Creole metropolis.

In hindsight, it’s interesting that I grew up on the Mississippi Gulf Coast eating gumbo and fried seafood and poboys but have no prior recollection of jambalaya. It’s a food unique to New Orleans and its Louisiana environs, at least in my mind, and it’s a food best served at parties (say during Carnival season) or to large groups like soon-to-be college students. There are essentially two styles of jambalaya – Creole featuring some form of tomato product and Cajun with no tomatoes and a color and consistency not unlike a traditional dirty rice recipe. The Fitzmorris recipe can go either way, and I added a 16-ounce can of crushed tomatoes to give it the color and consistency of that first jambalaya at Loyola. For my money, Donald Link’s jambalaya recipe represents the best of the Cajun variety.

A bowl of classic Creole Jambalaya

To demonstrate my affinity for jambalaya of all varieties, one of my favorite exercises is to conduct a taste test of the respective varieties served at the annual New Orleans Jazz and Heritage Festival. I look forward with great anticipation to the day when I can yet again conduct that test, maybe, the vaccine gods willing, this fall when the rescheduled Fest takes place.

As part of my ongoing effort to cook foods of the African diaspora and to pay homage to the roots of this favorite dish, I also recently tried my hand at the classic West African dish, Jollof Rice. Much has been written regarding the lineage of Jollof and Savannah Red Rice and their connection to jambalaya. For a full-length study of these connections between the food of Africa and the staples of Southern cuisine, I highly recommend Jessica B. Harris’ “High on the Hog: A Culinary Journey from Africa to America.”

I looked at several recipes from Marcus Samuelson, but ultimately opted for this less demanding recipe from The New York Times. I took another shortcut by using a pre-made Jollof Rice seasoning, which I acquired along with some other Caribbean foodie finds (jerk seasoning, curry powder from Trinidad and finely ground Aleppo and Scotch Bonnet pepper) at the local Caribbean Spice market on 42nd Street. If you live around Portland, it’s worth the trip.

Jollof Rice, a staple of West African cuisine

The Jollof Rice, made with Thai jasmine rice, was spicy and delicious with a sharp ginger bite that distinguished it from my beloved jambalaya. Like jambalaya, Jollof Rice is party food, meant to be served to a large group of people. I will definitely try it again. Maybe, when things are more normalized, I will invite folks over for a jambalaya/Jollof taste test, not unlike my own Jazz Fest experiments.

During the decade plus I lived in New Orleans, I was a regular at an annual outdoor party hosted by my high school friend Will’s family near the north edge of Audubon Park. The party was always held on the Sunday morning prior to Mardi Gras day that’s today by the way. The hosts always brought in kegs of beer and huge tin trays of traditional Creole jambalaya. In my memory, those parties were sunbathed affairs where people danced to the Radiators’ “Law of the Fish” album and enjoyed the jambalaya and the beer and the company of fellow revelers, all in anticipation of the three solid days of fun to come. These memories shine bright for me, even to this day.

Speaking of Mardi Gras, I am hoping to squeeze in another post before Tuesday about my love of the ultimate Carnival season treat, king cake, a food easy to ridicule but deeply beloved by many Gulf Coast natives, myself included. This week I am donating $50 to the Emeril Lagasse Foundation. Thank you for spending a little time with me.


The Nervous Southerner

“Jambalaya and a crawfish pie and filé gumbo cause tonight I’m gonna see my ma cher amio…” Hank Williams

Tom Fitzmorris’ Signature Jambalaya

I recently made the perfect jambalaya! Why was it perfect? Because it tasted just like the jambalaya I have been served so many times in New Orleans at large family gatherings, often during Carnival but also year round, including even the Marriott-managed cafeteria at Loyola University. The special trick behind the perfectness of this jambalaya – precisely following Tom Fitzmorris’ recipe, including using Uncle Ben’s parboiled rice.

I have traditionally used Mahatma long-grain rice in making jambalaya. I am not generally a fan of Uncle Ben’s, but I have had such good luck in reproducing versions of other New Orleans classics using Tom’s recipes that I decided to follow his advice. The results in this case were, well, perfect, at least to my taste buds, with the rice demonstrating a slightly al dente firms that nonetheless took on the characteristics of the seasoned red broth in which it steamed.

Jambalaya Ingredients

My first memory of eating jambalaya was during an event at Loyola for admitted students in 1987. I was vaguely aware of the dish, and had possibly tasted it before, but that first bite was a revelation. It was dense, a little chewy and had the perfect amount of spicy kick. I was 18 years old, and on the verge of starting college meaning I was, in a word, nervous. I was grateful for that magical bowl of red tinted rice studded with chicken and piquant sausage. As it turned out, that first taste of jambalaya offered a preview of the exotic life ahead of me as a college student living and studying in the Creole metropolis.

In hindsight, it’s interesting that I grew up on the Mississippi Gulf Coast eating gumbo and fried seafood and poboys but have no prior recollection of jambalaya. It’s a food unique to New Orleans and its Louisiana environs, at least in my mind, and it’s a food best served at parties (say during Carnival season) or to large groups like soon-to-be college students. There are essentially two styles of jambalaya – Creole featuring some form of tomato product and Cajun with no tomatoes and a color and consistency not unlike a traditional dirty rice recipe. The Fitzmorris recipe can go either way, and I added a 16-ounce can of crushed tomatoes to give it the color and consistency of that first jambalaya at Loyola. For my money, Donald Link’s jambalaya recipe represents the best of the Cajun variety.

A bowl of classic Creole Jambalaya

To demonstrate my affinity for jambalaya of all varieties, one of my favorite exercises is to conduct a taste test of the respective varieties served at the annual New Orleans Jazz and Heritage Festival. I look forward with great anticipation to the day when I can yet again conduct that test, maybe, the vaccine gods willing, this fall when the rescheduled Fest takes place.

As part of my ongoing effort to cook foods of the African diaspora and to pay homage to the roots of this favorite dish, I also recently tried my hand at the classic West African dish, Jollof Rice. Much has been written regarding the lineage of Jollof and Savannah Red Rice and their connection to jambalaya. For a full-length study of these connections between the food of Africa and the staples of Southern cuisine, I highly recommend Jessica B. Harris’ “High on the Hog: A Culinary Journey from Africa to America.”

I looked at several recipes from Marcus Samuelson, but ultimately opted for this less demanding recipe from The New York Times. I took another shortcut by using a pre-made Jollof Rice seasoning, which I acquired along with some other Caribbean foodie finds (jerk seasoning, curry powder from Trinidad and finely ground Aleppo and Scotch Bonnet pepper) at the local Caribbean Spice market on 42nd Street. If you live around Portland, it’s worth the trip.

Jollof Rice, a staple of West African cuisine

The Jollof Rice, made with Thai jasmine rice, was spicy and delicious with a sharp ginger bite that distinguished it from my beloved jambalaya. Like jambalaya, Jollof Rice is party food, meant to be served to a large group of people. I will definitely try it again. Maybe, when things are more normalized, I will invite folks over for a jambalaya/Jollof taste test, not unlike my own Jazz Fest experiments.

During the decade plus I lived in New Orleans, I was a regular at an annual outdoor party hosted by my high school friend Will’s family near the north edge of Audubon Park. The party was always held on the Sunday morning prior to Mardi Gras day that’s today by the way. The hosts always brought in kegs of beer and huge tin trays of traditional Creole jambalaya. In my memory, those parties were sunbathed affairs where people danced to the Radiators’ “Law of the Fish” album and enjoyed the jambalaya and the beer and the company of fellow revelers, all in anticipation of the three solid days of fun to come. These memories shine bright for me, even to this day.

Speaking of Mardi Gras, I am hoping to squeeze in another post before Tuesday about my love of the ultimate Carnival season treat, king cake, a food easy to ridicule but deeply beloved by many Gulf Coast natives, myself included. This week I am donating $50 to the Emeril Lagasse Foundation. Thank you for spending a little time with me.


The Nervous Southerner

“Jambalaya and a crawfish pie and filé gumbo cause tonight I’m gonna see my ma cher amio…” Hank Williams

Tom Fitzmorris’ Signature Jambalaya

I recently made the perfect jambalaya! Why was it perfect? Because it tasted just like the jambalaya I have been served so many times in New Orleans at large family gatherings, often during Carnival but also year round, including even the Marriott-managed cafeteria at Loyola University. The special trick behind the perfectness of this jambalaya – precisely following Tom Fitzmorris’ recipe, including using Uncle Ben’s parboiled rice.

I have traditionally used Mahatma long-grain rice in making jambalaya. I am not generally a fan of Uncle Ben’s, but I have had such good luck in reproducing versions of other New Orleans classics using Tom’s recipes that I decided to follow his advice. The results in this case were, well, perfect, at least to my taste buds, with the rice demonstrating a slightly al dente firms that nonetheless took on the characteristics of the seasoned red broth in which it steamed.

Jambalaya Ingredients

My first memory of eating jambalaya was during an event at Loyola for admitted students in 1987. I was vaguely aware of the dish, and had possibly tasted it before, but that first bite was a revelation. It was dense, a little chewy and had the perfect amount of spicy kick. I was 18 years old, and on the verge of starting college meaning I was, in a word, nervous. I was grateful for that magical bowl of red tinted rice studded with chicken and piquant sausage. As it turned out, that first taste of jambalaya offered a preview of the exotic life ahead of me as a college student living and studying in the Creole metropolis.

In hindsight, it’s interesting that I grew up on the Mississippi Gulf Coast eating gumbo and fried seafood and poboys but have no prior recollection of jambalaya. It’s a food unique to New Orleans and its Louisiana environs, at least in my mind, and it’s a food best served at parties (say during Carnival season) or to large groups like soon-to-be college students. There are essentially two styles of jambalaya – Creole featuring some form of tomato product and Cajun with no tomatoes and a color and consistency not unlike a traditional dirty rice recipe. The Fitzmorris recipe can go either way, and I added a 16-ounce can of crushed tomatoes to give it the color and consistency of that first jambalaya at Loyola. For my money, Donald Link’s jambalaya recipe represents the best of the Cajun variety.

A bowl of classic Creole Jambalaya

To demonstrate my affinity for jambalaya of all varieties, one of my favorite exercises is to conduct a taste test of the respective varieties served at the annual New Orleans Jazz and Heritage Festival. I look forward with great anticipation to the day when I can yet again conduct that test, maybe, the vaccine gods willing, this fall when the rescheduled Fest takes place.

As part of my ongoing effort to cook foods of the African diaspora and to pay homage to the roots of this favorite dish, I also recently tried my hand at the classic West African dish, Jollof Rice. Much has been written regarding the lineage of Jollof and Savannah Red Rice and their connection to jambalaya. For a full-length study of these connections between the food of Africa and the staples of Southern cuisine, I highly recommend Jessica B. Harris’ “High on the Hog: A Culinary Journey from Africa to America.”

I looked at several recipes from Marcus Samuelson, but ultimately opted for this less demanding recipe from The New York Times. I took another shortcut by using a pre-made Jollof Rice seasoning, which I acquired along with some other Caribbean foodie finds (jerk seasoning, curry powder from Trinidad and finely ground Aleppo and Scotch Bonnet pepper) at the local Caribbean Spice market on 42nd Street. If you live around Portland, it’s worth the trip.

Jollof Rice, a staple of West African cuisine

The Jollof Rice, made with Thai jasmine rice, was spicy and delicious with a sharp ginger bite that distinguished it from my beloved jambalaya. Like jambalaya, Jollof Rice is party food, meant to be served to a large group of people. I will definitely try it again. Maybe, when things are more normalized, I will invite folks over for a jambalaya/Jollof taste test, not unlike my own Jazz Fest experiments.

During the decade plus I lived in New Orleans, I was a regular at an annual outdoor party hosted by my high school friend Will’s family near the north edge of Audubon Park. The party was always held on the Sunday morning prior to Mardi Gras day that’s today by the way. The hosts always brought in kegs of beer and huge tin trays of traditional Creole jambalaya. In my memory, those parties were sunbathed affairs where people danced to the Radiators’ “Law of the Fish” album and enjoyed the jambalaya and the beer and the company of fellow revelers, all in anticipation of the three solid days of fun to come. These memories shine bright for me, even to this day.

Speaking of Mardi Gras, I am hoping to squeeze in another post before Tuesday about my love of the ultimate Carnival season treat, king cake, a food easy to ridicule but deeply beloved by many Gulf Coast natives, myself included. This week I am donating $50 to the Emeril Lagasse Foundation. Thank you for spending a little time with me.


The Nervous Southerner

“Jambalaya and a crawfish pie and filé gumbo cause tonight I’m gonna see my ma cher amio…” Hank Williams

Tom Fitzmorris’ Signature Jambalaya

I recently made the perfect jambalaya! Why was it perfect? Because it tasted just like the jambalaya I have been served so many times in New Orleans at large family gatherings, often during Carnival but also year round, including even the Marriott-managed cafeteria at Loyola University. The special trick behind the perfectness of this jambalaya – precisely following Tom Fitzmorris’ recipe, including using Uncle Ben’s parboiled rice.

I have traditionally used Mahatma long-grain rice in making jambalaya. I am not generally a fan of Uncle Ben’s, but I have had such good luck in reproducing versions of other New Orleans classics using Tom’s recipes that I decided to follow his advice. The results in this case were, well, perfect, at least to my taste buds, with the rice demonstrating a slightly al dente firms that nonetheless took on the characteristics of the seasoned red broth in which it steamed.

Jambalaya Ingredients

My first memory of eating jambalaya was during an event at Loyola for admitted students in 1987. I was vaguely aware of the dish, and had possibly tasted it before, but that first bite was a revelation. It was dense, a little chewy and had the perfect amount of spicy kick. I was 18 years old, and on the verge of starting college meaning I was, in a word, nervous. I was grateful for that magical bowl of red tinted rice studded with chicken and piquant sausage. As it turned out, that first taste of jambalaya offered a preview of the exotic life ahead of me as a college student living and studying in the Creole metropolis.

In hindsight, it’s interesting that I grew up on the Mississippi Gulf Coast eating gumbo and fried seafood and poboys but have no prior recollection of jambalaya. It’s a food unique to New Orleans and its Louisiana environs, at least in my mind, and it’s a food best served at parties (say during Carnival season) or to large groups like soon-to-be college students. There are essentially two styles of jambalaya – Creole featuring some form of tomato product and Cajun with no tomatoes and a color and consistency not unlike a traditional dirty rice recipe. The Fitzmorris recipe can go either way, and I added a 16-ounce can of crushed tomatoes to give it the color and consistency of that first jambalaya at Loyola. For my money, Donald Link’s jambalaya recipe represents the best of the Cajun variety.

A bowl of classic Creole Jambalaya

To demonstrate my affinity for jambalaya of all varieties, one of my favorite exercises is to conduct a taste test of the respective varieties served at the annual New Orleans Jazz and Heritage Festival. I look forward with great anticipation to the day when I can yet again conduct that test, maybe, the vaccine gods willing, this fall when the rescheduled Fest takes place.

As part of my ongoing effort to cook foods of the African diaspora and to pay homage to the roots of this favorite dish, I also recently tried my hand at the classic West African dish, Jollof Rice. Much has been written regarding the lineage of Jollof and Savannah Red Rice and their connection to jambalaya. For a full-length study of these connections between the food of Africa and the staples of Southern cuisine, I highly recommend Jessica B. Harris’ “High on the Hog: A Culinary Journey from Africa to America.”

I looked at several recipes from Marcus Samuelson, but ultimately opted for this less demanding recipe from The New York Times. I took another shortcut by using a pre-made Jollof Rice seasoning, which I acquired along with some other Caribbean foodie finds (jerk seasoning, curry powder from Trinidad and finely ground Aleppo and Scotch Bonnet pepper) at the local Caribbean Spice market on 42nd Street. If you live around Portland, it’s worth the trip.

Jollof Rice, a staple of West African cuisine

The Jollof Rice, made with Thai jasmine rice, was spicy and delicious with a sharp ginger bite that distinguished it from my beloved jambalaya. Like jambalaya, Jollof Rice is party food, meant to be served to a large group of people. I will definitely try it again. Maybe, when things are more normalized, I will invite folks over for a jambalaya/Jollof taste test, not unlike my own Jazz Fest experiments.

During the decade plus I lived in New Orleans, I was a regular at an annual outdoor party hosted by my high school friend Will’s family near the north edge of Audubon Park. The party was always held on the Sunday morning prior to Mardi Gras day that’s today by the way. The hosts always brought in kegs of beer and huge tin trays of traditional Creole jambalaya. In my memory, those parties were sunbathed affairs where people danced to the Radiators’ “Law of the Fish” album and enjoyed the jambalaya and the beer and the company of fellow revelers, all in anticipation of the three solid days of fun to come. These memories shine bright for me, even to this day.

Speaking of Mardi Gras, I am hoping to squeeze in another post before Tuesday about my love of the ultimate Carnival season treat, king cake, a food easy to ridicule but deeply beloved by many Gulf Coast natives, myself included. This week I am donating $50 to the Emeril Lagasse Foundation. Thank you for spending a little time with me.