Author Archives: Elsa Hahne

Truckstop Honeymoon: A Musician’s Life and Half a Cow

Truckstop Honeymoon. Photo by Elsa Hahne.

Truckstop Honeymoon. Photo by Elsa Hahne.

After six years in Lawrence, Kansas, former Lower Ninth Ward duo Mike West and Katie Euliss have expanded their family from four to six and added five albums to their discography as Truckstop Honeymoon. There are other things to brag about as well, such as chickens and hamsters and the daily triumph of sanity. They feel at home. The peach tree Euliss planted as a way of dealing with their forced Katrina exile is now producing apricot-sized fruit; they bought part of a cow to get raw milk from a local farmer; and visitors to their three-story house can witness the potty-training progress of the couple’s youngest daughter Esther (Essie) as soon as they walk through the front door. To get to their house, you can turn on Louisiana Street. It’s a nice block, full of leafy trees and nice neighbors. West recalls when three men in suits came to his doorstep in late 2005, carrying a pie:

“I thought it was 1948,” he says. “I get a knock on the door at eight o’clock at night, in the middle of winter. I’m like, ‘What have I done?’ Our neighbor Harry had baked a pie and came with the other male neighbors to present the pie. ‘You’ve got to be shitting me. You brought a pie?’”

But the more West and Euliss make a home for themselves in Kansas, the more they find themselves going down Louisiana Street—literally. This is the case on their new album, Steamboat in a Cornfield, which they see as their most New Orleans-inspired album yet.

“Katrina was such a huge ordeal that it’s been interesting landing and really reflecting on the contrasts between the places,” Euliss says. “More than just missing New Orleans, we now claim Kansas as home.”

West elaborates: “In New Orleans, we did this folk-country thing in a town where there was only a handful of people interested in Middle America string band music and bluegrass. Now that we live here in the heart of it, with each record we do more and more songs that are influenced by the old R&B songs and 1930s show tunes, jazz and vaudeville.

“When we moved to Lawrence, we really slotted in because they loved the punk-tinged bluegrass thing and we were right there. Now we’re still right there, but we have more and more tunes that are influenced by 1950s rock ‘n’ roll. Playing this in New Orleans didn’t make sense to us because so many people play it, but here nobody’s doing much of it. When you say ‘jazz player’ in this town, it means people who are only interested when there are solos coming up. [laughs] They’re modern jazz players. Whereas in New Orleans, there are so many musicians who just love the wonderful songs. The lyrics and melodies are great, and our horn players here seem really happy to be playing them. I use my five-string banjo like a tenor banjo as best I can, vamping old swing changes. I’m dealing with the relocation by playing tugboat songs; suddenly I am the little guy in the striped suit, dancing on river boats.”

Kansas natives were quick to welcome the duo. West and Euliss’ annual Mardi Gras parade has grown to a crowd of several hundred revelers, and so far, nobody’s bothered about a permit. The main difference for West and Euliss is that they often end up wearing thermals under their tutus, and they don’t run into any other parades.

“As far as diversions and distractions, there isn’t much,” Euliss says. “Mike and I have a lot of time at night to sit around writing songs. New Orleans, you can just go there and dissolve into whatever is going on, and whatever comes of you is fine, but you also have to sacrifice yourself to that.”

It wasn’t easy finding a new place to live for a family who wanted the life of working musicians. “It got very narrow,” West says. “Where can we live and play music for a living? Where we can afford? San Francisco? New York? No way. You can’t afford it. How do you go from New Orleans to anywhere? But we found that people here in Lawrence didn’t think it was weird that this is all we do, and that we disappear for months at a time. They’re not going, ‘But what do you guys really do?’ Plus we’ve found so many fantastic musicians here, and they’re willing to work for cheap because they work hard. The laziest, highest hippie here still has the Midwestern work ethic. People get stuff done. They show up. The sound man comes to do sound for us, and he’s been bailing hay all day long. ‘Well, you’ve got to get the hay in.’ And I just love that. This rock ‘n’ roll kid that’s been up since 6 a.m. who will work until 3 a.m. It’s very cool, and it’s really different from New Orleans.”

 

West, born and raised in England, has a lot to say about how New Orleans made it possible for him to become a professional musician in the first place and proved to him that the life he wanted was possible—a lesson that’s made it possible for Truckstop Honeymoon to not just survive, but continue to grow, in Kansas:

“People outside New Orleans and a few other places have this idea that professional musicians must be absolutely brilliant because you basically have to be Britney Spears to be viable in the larger music economy,” he says. “But if you do it like a regular job, you can actually get by. That’s a New Orleans thing—no middle man. A few months ago, we opened for Del McCoury, and what really impressed me is that his wife is running the merch, and has done for the length of his career. They have agents and a label, but their bottom line is: ‘We make a living doing this, and we don’t pretend we’re going to be pop stars. We play bluegrass music, and it’s a fringe genre.’ You can only make so much money.

“New Orleans is full of that. There’s no pretense. There is no ladder to climb. There are rooms that sell liquor and you’re the entertainment. You’re just there to make it fun for people to drink, so they don’t drink at home. Coming from England, New Orleans was such a good wake-up call for me because the only viable musician in England is one that has a hit, so you’re always trying to have a hit and always working for free to try to make it so you have a hit, paying promotional people and agents and such, and you never see a dime. And it would never occur to you that you should because you thought you had to reach this other level, that it wasn’t just a job, like a carpenter.

“I was in pop groups and we were so snotty about the cover bands that would play the little pubs because they didn’t play original music. Then I got to New Orleans and there’s only bars and sometimes you go in and there’s a loud art rock band and the next night there’s French jazz with a clarinet. It’s the same venue, it’s the same bartender. It’s just a place.”

 

Making the transition from England to New Orleans allowed West to let go of both some hopes of stardom and some fears of failure that had been keeping him from building what he actually wanted—a musician’s life:

“In New Orleans, you have that nice thing where the jazz player also plays in a noise band and it’s a good band and it’s fun and something totally different,” he says. “Why not? You’ve got Thursdays off. Sure! There’s nothing to be lost. If you like the music, then you do it. Whereas in England it would be, ‘Mike, I don’t think you should be sitting in with a jazz band; you’re an indie pop guy.’ The scales fell from my eyes when I came to New Orleans. As soon as I stopped trying to enter the hallow domain of celebrity stars with the very important band, I started making a living for the first time in my life, playing music.”

When Euliss and West began touring as Truckstop Honeymoon, they stuck to the same basic philosophy. Decisions about where to perform were often based on whether they could get a free meal, or a couch to sleep on. West is happy to call himself a made-in-New-Orleans “cottage hustler,” doing whatever it takes to have a house and raise a family while playing music and not having to go bartend after the kids go to bed:

“We do house concerts. We love house concerts. Basically, it’s the rent party. You show up and it’s somebody’s living room and they get 50 people in and they pay $15 a piece and they give you all the money, and they get a free concert. It’s golden. If they went out into town to see you, by the time they’d bought all their friends drinks and paid for the taxi, they’d be $100 in the hole. And you make more money than you’d be paid at a venue.”

The success of Truckstop Honeymoon’s house parties eventually caught the interest of some music venues. One tried to get Euliss and West to come play for little to no money, as if the opportunity to play a large club was compensation enough and a positive career move. West scoffs: “Don’t do the thing of ‘This is an important step,’ because I don’t play anywhere as a step. We’re not doing this so that tomorrow we’ll be elevated people, ‘improved.’ There’s no meaning to it.”

Touring with four kids, albeit difficult, has also proven to be a manageable challenge. They found asking club owners to find a babysitter for the evening was often met with blank stares and worried mumbling, “We don’t allow kids here,” as if the children would be hanging out backstage instead of in a hotel room nearby. Instead, they’ve done well finding their own through the friends-and- fans circuit with its vast social network.

 

Barefooted Essie has stepped in chicken poop outside and is dragging her feet in the grass. She went looking for eggs in the chicken coop and there were none. There’s no bread for breakfast, but there is granola, which everyone enjoys, along with the non-homogenized, non-pasteurized milk from a large glass jug in the fridge. A small post-it note on the jug says “Barb.” West realizes he swiped someone else’s milk.

It’s a much simpler life than pop stars lead, but it works for Truckstop Honeymoon, and they learned how to do it in New Orleans:

“Basically, we’ll play anywhere we can sell CDs and get a free meal. It’s $50 or $100 at a time. That’s the level we’re at. We don’t have a tour manager to pay, we’re not paying agent’s commission. We’re not paying anybody except the babysitter, and if we sell 20 CDs tonight we just made gas, groceries and our hotel bill. Our whole tour is viable because of those little pieces of plastic we sold.”

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The Gravy: In the Kitchen with Bill Summers

The Gravy: In the Kitchen with Bill Summers. Photo by Elsa Hahne.

The Gravy: In the Kitchen with Bill Summers. Photo by Elsa Hahne.

“I have a system, and I like to stick to it—it’s not having one. This is an expensive meal, this. It cost me $50 to buy all this stuff. I like to cook with palm oil, and it’s really not good for you. It’s saturated. So I cut it with olive oil, which is good for you. It’s the taste of the palm oil I want. It really has a flavor, and you can capture the flavor without having too much of it.

This doesn’t take long to cook. It needs to be a fish that’s not going to fall apart. And I use mushrooms to substitute for meat and make the dish more bountiful, so you can feed more people. This is a Yoruban dish. The person who taught me how to make this is from Nigeria. But I’ve put my own twist to it, because my relatives are from Louisiana, as far back as the 1700s. Donaldsonville, Napoleonville, Plaquemines; my family comes off of the plantation called Belle Helene, also called the Ashland plantation. I represent the black side of the Kenner family, which no one talks about. Two brothers, Duncan Kenner and George Kenner, owned the plantation. George Kenner is my great great grandfather. My great great grandmother, who was a slave, had seven kids by him.

I like to put honey in this, a little Oshun. It’s not in the recipe the guy gave me, but I tried it. Just to sweeten it a little, and it does something. Also, he didn’t put shrimp in it. I’m putting shrimp in this, with the fish. I’ve even taken the same dish and put sausage in it, and that made it taste even better. This is an African dish and it’s really close to things that are cooked here in New Orleans, with the exception of the palm oil.

You know Big Chief Donald Harrison? I use some of his tricks. When he makes gumbo, and I know because we spent a lot of time on the road together, everything he puts in it, he cooks it so it tastes good before he puts it in the gumbo. Sausage, he doesn’t just drop it into the gumbo; he cooks it in a skillet. He takes the shrimp and cook them first, then put them in. Even the crabs. And it makes a big difference.

You don’t want to stir this. You just shake the pot like the washing machine, so the fish will stay whole. And the spinach just sits on top.

And now we’re going to make fufu. Fufu, better explained, is F-U, F-U [laughs]. I really can’t tell you, and spelling it doesn’t sound good, I’m saying some bad words to you. I don’t know. It’s pounded yam, and I got this powder from the same guy who brought me the palm oil. I think it’s an acquired taste. I don’t think it’s something that people necessarily like, but I just like African food.

You know what I think? I think when black people came here to the States, their substitute for fufu was grits. I really do. I think there’s a serious similarity in preparing the grits and this, and some people like their grits thick, like fufu.

What I really like about the fufu is that you eat it with your fingers. When I grew up, you couldn’t eat with your fingers. You had to use a fork and knife. So just the thrill of being able to stick my hands in it, I think that’s one of the reasons.

The trick with fufu is mixing it, getting the water to accept it. I have no idea how much water I have in here, I just add as much powder as I need. Now we have a volcano going on. Here’s the thing—you have to get all the dryness out of it, all the little lumps, which is why I don’t particularly like the fufu process. It’s kind of rough. For this to be ready, I have to work it. When the pot is taller, you can mash it up against the side, but this takes a good fifteen minutes. You have to keep on until it’s smooth. You smash it and smash it. I have seen people work this stuff for a good half hour to forty-five minutes. Fufu will keep you strong! If I had to make this to order, I would have a fufu-less restaurant. It’s tedious. But God, talk about good!”

 

Eja Eba (Yoruban Fish Stew)

2 tablespoons palm oil
2 tablespoons olive oil
5 tilapia fillets, cut in half
1 pack mushrooms, sliced
1 pound peeled shrimp
1 cup water 1 (29-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 habañero peppers, finely minced
1 teaspoon salt
2 tablespoons honey
1/2 pound fresh spinach

Fry tilapia fillets in palm oil and olive oil until done. Remove fish from pan and set aside. Fry mushrooms, then set aside. Fry shrimp, and set aside. Deglaze the pan with water, and mix with tomato sauce and tomato paste. Bring sauce to a slow boil. Add peppers, salt and honey. Simmer for 10 minutes. Gently place fish, shrimp and mushrooms into sauce. Do not stir—just shake the pot. Simmer for 5 minutes. Place spinach leaves on top, turn off the heat and cover the pot—do not stir the spinach in, it should just steam on top. Serve with fufu, or rice.

Note: Instead of mincing the habañeros, you can put them in whole to get some of the flavor but almost no heat, and then simply remove them before adding the fish.

Rick Olivier of the Creole String Beans Hits the Spot at Pho Tau Bay

Rick Olivier of the Creole String Beans Hits the Spot at Pho Tau Bay. Photo by Elsa Hahne.

Rick Olivier of the Creole String Beans Hits the Spot at Pho Tau Bay. Photo by Elsa Hahne.

Pho Tau Bay
113 Westbank Expressway
(504) 368-9846


I see you’re not scared of jalapeños.

I like to put one in. And plenty of sriracha, the hot sauce, and some lime juice. It’s like a tonic; clears your head.

What’s in your bowl?

Pho tai, the noodle soup, with the beef medium rare.

Why Pho Tau Bay?

We used to go to the one in Fat City, and then the one that was in our neighborhood in Mid-City before Katrina. To bring us all the way out here [to the Westbank], it’s got to be good, and cheap!

Are you ever disappointed when you come?

The only time I’ve been disappointed here was when I ate way too much.

The Gravy: In the Kitchen with Big Al Carson

The Gravy: In the Kitchen with Big Al Carson. Photo by Elsa Hahne.

The Gravy: In the Kitchen with Big Al Carson. Photo by Elsa Hahne.

“I grew up right here in New Orleans. I’m homegrown, as I always say. I grew up in the Seventh
Ward and the Lafitte projects. I’m right here in the midst of things. Homegrown.

I used to cook more than I do now, because I just can’t stand up at the stove like I used to. And cooking is a hands-on thing. If you want it right, you’ve got to stand there, cultivate it, you know—make it what you want. But I do have some favorites I make. I love to cook cabbage. I like to smother it down with pig tails and ham hocks. I like it real smothered down, where it lays over the rice real nicely. You don’t have to break it up no more, once you get it from me. And there’s one dish I don’t think anybody else does, it’s zucchini and squash, with shrimp and smoked sausage. It don’t take long. I don’t have a name for it, I just do it. It always comes out right for me. Of course, I’m a hot sauce man, so I have to throw a little hot sauce in there. I love Crystal—there’s nothing else. I have nothing against the others, but Crystal’s my favorite. It has a nice little tang.

Some people like tomato sauce, and some people don’t. I like the tomato sauce, so I throw a can of whole tomatoes in there, with the juice. Just to get some acid in there, because zucchini is sweet, so you’ve got to put a little tart in there.

I’m a sea salt man now. I’ve been trying to lose weight, and I have, so I don’t use anything but sea salt—the brown sea salt, not the white sea salt. The brown sea salt doesn’t have as much sodium content to run your pressure up.

I serve my squash over noodles. I like shells, I don’t know why. You can put it over fettucini, that’s good too, but my personal favorite is over shells. And don’t overcook them!

This dish is something I kind of made up trying to impress my first wife [laughs]. Did it work? Yeah, it did. So I’ve been using it ever since. I keep on making it. I made it for my second wife. That worked too. Even better! We’ve been married four years this November, but we’ve been together 16 years. Now, she cooks! My wife is Spanish, from Honduras. She cooks very well, and her mother, my mother-in-law, lives with us, so I ain’t missing no meals. She cooks leaner than Creoles or black folks cook. The culture is different, and she sticks with her culture. We eat all fresh, and I prefer that now. We don’t eat corn out the can, we don’t eat peas out the can. Maybe some string beans once in a while, but most everything is fresh. That’s the way we do.

When I was growing up, my younger sister did most of the cooking. She’s a fantastic cook. My mom cooked a lot, but you know, mom worked a lot too, so my sister always took over. A regular Creole family; we ate red beans and rice every Monday. You knew you was going to have spaghetti on Wednesday. Friday was always fish, trying to adhere to the religious thing, but we weren’t religious in that aspect, it was just a cultural thing. Seafood on Saturday, but it was all fried; fried fish, fried this, everything was fried. The smoked sausage was fried. I haven’t had a hot sausage sandwich in so long, I dream about it sometime. Trying to stay away from that kind of stuff. Your body changes, and the hot sausage don’t sit on you like it used to. That was one of my favorites. I used to play at a club called Fourth Edition and this little guy, Speedy, was a cook. One day I asked him, ‘Make me a Big Al Special.’ And he said, ‘What?’ I said, ‘Take that hot sausage and deep-fry it, then take it out, cut it open, and put it on the grill. Put it with some grilled onions, some American cheese, and mayonnaise, mustard and ketchup, and hot sauce, and lettuce and tomatoes, and extra pickles.’ That’s a Big Al Special. On French. Oh, God. I can taste it now! [laughs]

I used to go to Norway. One of my best home-cooking experiences was in Norway, when I stayed with someone and not in a hotel, and this couple could really cook. One dish she did was lasagna, and it was just stacked. The ground meat was so real. The next morning when they left for work, I had to call them and say, ‘You want any more of this lasagna? Because I’m going to kill this for breakfast!’ But when I came back a couple of years later, they’d upset my world. They’d turned vegetarian on me! Vegetarian lasagna! With eggplant! Oh, shit.”

 

Big Al Carson’s Creole Squash

1 lb Bryan’s smoked sausage
1 onion
1 green bell pepper
2 tablespoons olive oil
2 medium yellow squash
2 medium zucchinis
4 tablespoons butter
1 cup broth, water or white wine
1 (14.5-ounce) can whole tomatoes
1 pound peeled shrimp
1 teaspoon Tony Chachere’s Creole Seasoning

Slice smoked sausage about 1-inch thick. Chop onion and bell pepper and fry, with sausage, in olive oil. Slice squash/zucchini into 1-inch thick chunks and sauté in sausage mixture with butter for 5 minutes. Add liquid and the can of tomatoes, breaking up the tomatoes a bit with a cooking spoon. Season with Tony Chachere’s and simmer, covered, for 10-15 minutes. Add shrimp and cook until they turn pink. Serve over pasta shells.

Dressing the Part

I just had another lovely lunch at Cake Café, just blocks from the office. Allison gave me a few pointers on how she makes her awesome salad dressing. Cake Café calls it ginger-wasabi dressing, but according to Allison, there’s no ginger in it. I call it crack, because it’s addictive and I now get everything at Cake Café with a side salad, including the red velvet cupcakes and the blueberry turnovers. I must confess, I’ve had thoughts of pouring the dressing over the cupcakes and the turnovers too.

Experimenting in my own kitchen, I’ve come up with a recipe that works for me, although the dressing isn’t quite as intense as the original (probably too much oil). And I added ginger to it, because ginger is good, and because producing all those Jazz Fest schedules for the magazine has given my arthritic middle finger a diamond-like shape. My aunt Anna in northern Sweden swears by ginger for arthritis.

This dressing tasted great over shredded carrots after a long day at the Jazz Fest this weekend. I’ll keep you posted on the blueberry turnover combo.

1/3 cup vegetable oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup honey
1/3 cup soy sauce
1 teaspoon wasabi powder
1 teaspoon ginger powder
1 teaspoon garlic powder

Start by dissolving the powdered items in a little of the vinegar and then add remaining ingredients. Mix. Keeps for weeks in the fridge.

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Marie-Dominique Verdier, New Orleans Walls: Still Standing (First Light Press)

New Orleans Walls by Marie-Dominique Verdier book review.

New Orleans Walls is a collection of portraits of more than 80 “emblematic” New Orleans people posing in front of walls. The walls were chosen by Verdier, born and raised in France, for their color, texture and various states of falling-down-ness (read beauté). Most of the portraits are accompanied by a story told by each subject about a “significant moment” in his or her life. Anything from being thrown off a horse (Stacy Simmons) to jackknifing on the highway (Spencer Bohren) to cooking pasta a bit too al dente for a one-toothed man (Evan Christopher). Some of these stories are both moving and amusing, but there is no particular direction Verdier wants to take us in, other than to connect us, and herself, to New Orleans. She left the Crescent City with her husband (pianist Scott Kirby) and two daughters for a small North Idaho town in 2000.

The photographic technique used by Verdier is that of double exposure. One, take a picture of a wall with a camera on a tripod. Two, take a picture of a person in front of the same wall, without moving the camera. Verdier started out shooting 35-mm film, where she simply didn’t advance the film for the second exposure, but has since moved on to digital.

People are portrayed as ghosts and passers-by throughout the book, while the walls, albeit weathered, appear solid. This is a fairly European (as opposed to American) view—places and buildings remain; people pass. We “see” the people who have passed before us in flaky plaster and mossy cracks; we love old walls because of our imagined connections with other people through time. Verdier shares this view, I think. But in some ways it stands at odds with what happened here in 2005. Sometimes it’s the places and buildings that pass, while people remain. The template for this book was established long before Katrina (New Orleans Walls has been 16 years in the making) and it’s worth noting that Verdier did not change her artistic approach after the storm. Did she have to? No. The story she wants to tell us is about permanence and constance, and also romance, despite a change in circumstances. Marie-Dominique Verdier speaks with a French accent, and in some way, so does her book.

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The Gravy: In the Kitchen with Barbara Menendez

Barbara Menendez cooking crawfish stew for The Gravy. Photo by Elsa Hahne.

The Gravy with Barbara Menendez. Photo by Elsa Hahne.

“My son Weston, who is also in my band (the Help), he put it to me this way about cooking. He likes to cook because I’ve always cooked, and I said to Weston, ‘You know, one day, everything that you’ve ever learned about cooking just gels, and it’s like an epiphany.’ And he goes, ‘Like jazz!’ and I’m like, ‘Exactly! It’s like the day you understand jazz.’ I love how he said that. Basic cooking is like building a foundation for any structure in the construction business. You can build anything on top of it. You just need to know how to make a solid foundation.

The cooking I do, I guess it’s indicative of New Orleans. Low and slow. People ask me to make gumbo, debris, stews. I make jambalaya too, a white jambalaya with chicken—thighs have the most flavor—and you fry them, take them out, and then into the fat you throw tons of onion and some bell pepper, cover and cook that down for 20 minutes and then you add your dry rice into the juices that came out of the vegetables and cover and let that cook for a while; then you throw in the sausage. I like andouille sausage for everything. I heard, ‘You never put andouille in red beans,’ but get out! Andouille’s the best. Then you put your chicken back in, add water and then garlic at the end. If you sauté garlic, it pales too much and loses its punch.

[Meowing] That’s my cat in there, sequestered. She actually can’t come out because she’ll jump up here and put her face in the crawfish. She’ll put her face in your sandwich, and she’ll go, ‘Oh, hi, thanks.’ I love her to death, but my biggest fear is getting hair in the food.

I make my roux fast. You start when you’re 20 doing it low and slow because you’re terrified, but I’m 50 and I get how to do this and I’m not going to burn it and I’m not going to be here forever. The other thing I do is I use olive oil. The earthier the dish, the more I prefer olive oil. When you start your roux, just ignore it for a minute. If I start spazzing about it, it’s like watching water boil; it never happens. So just wait. But once it’s hot, you’ve got to pay attention because it turns quick.

I first made this recipe when I was pregnant with Weston, and he’s 27. I originally got it from Justin Wilson. I don’t believe recipes, usually. It’s art; it’s a spiritual thing. You’re adding your own love, your own stuff. People should just relax when they’re trying to cook, get their own channel going. Emeril, who I love dearly, his whole ‘kicking it up a notch’—I’m sorry. Everything doesn’t need to be kicked up. Creole cooking is a lot subtler than that.

The first thing I ever learned to cook was red beans and rice from Dolores Tillman. I call her my mom. I was born in 1960 and grew up in Lake Vista, which was sort of the Northshore of those days. Dolores came to work for my mother when I was 10 months old, and she worked for my mom for 23 years. I used to pull my chair up and watch her cook. She was from Honduras, had nine children of her own, helped my mom raise her seven. The way she makes red beans is how I make red beans. Basically, you chop everything big and throw it in the pot. You don’t soak your beans overnight, you just cook it for four hours until it becomes this creamy goodness. A half stick of butter, a pot spoon of ketchup. Onion, garlic, carrots, pickled pork—I put andouille sausage. But now, I brown my vegetables first, and they’re not only great, they’re amazing. It’s just that extra bit of love that makes the difference.

My mom cooked, well, she tried. That’s mean, but she had Dolores. She didn’t have to; Dolores cooked. Dolores did everything. She always made red beans and rice on Monday, and the best fried chicken in the world! It’s just salt, pepper, flour and chicken, but the secret is that the oil has to be fresh and you shake the excess flour off, don’t let it get gummy or anything. Wash the chicken, cut it up in pieces, sprinkle it with salt and pepper—generously; I’m heavy-handed like her. And she’d get a big brown grocery bag and put flour in there and throw that chicken in there and shake it up—genius. I told her, ‘You’ve got to be lying to me,’ and she said, ‘No, baby. That’s it.’

When did I last see her? Was it a year ago? Yes, it was. Because I go by my weight. Like a year ago, September. There’s an SNL skit called ‘Cooking with the Anal Retentive Chef.’ He’d chop up something and end up putting it in the garbage because it wasn’t perfect and then he had to get it ready for the garbage. I do that. In little Ziploc bags, so it won’t stink. [Holds up bag, zipping it shut.] See, isn’t that nice? [laughs]

 

Barbara’s Crawfish Stew

Barbara Menendez cooking crawfish stew for The Gravy. Photo by Elsa Hahne.

Photo by Elsa Hahne.


3 lbs Louisiana crawfish tails
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup olive oil
1 3/4 cup flour
8 cups chopped Vidalia onion
3/4 chopped celery
1 bunch parsley, leaves only, chopped
3/4 cup chopped green bell pepper
1 jalapeño seeded and chopped
1/4 cup (1 head) chopped garlic
4 (8-oz) bottles clam juice

Season crawfish with salt, black pepper and cayenne pepper. Prepare roux, using olive oil and flour, a dark chocolate brown. Turn heat down and add onion, celery, parsley, bell pepper and jalapeño and sauté for a few minutes. Cover and simmer over low heat for 1 hour until it becomes a bubbly ooze (periodically scrape and stir so it doesn’t burn). Add seasoned crawfish and garlic, cover and simmer for 20 minutes. Add clam juice and keep cooking over low heat for up to 1 hour. Add more salt to taste. Serve over rice.

Swedish Meatballs Recipe

This is almost unfair, but I’m going to do it anyway. I’m going to share my recipe for Swedish meatballs. I’m also going to make a prediction about what’s going to happen to you in 2011. Chances are, you’re going to be eating a lot of Swedish meatballs. What are they, really? Bite-sized meatloaves that allow for quite a bit of improvisation as far as seasonings and condiments are concerned.

I scared colleagues yesterday by dousing my lunchbox in ketchup. Yep, ketchup. No excuses for putting ketchup on meatballs, but that was only because I didn’t have any lingonberry jam, which is my preferred condiment. Lingonberries are like mini-cranberries. If you can’t get lingonberries or lingonberry jam where you live, you should try cranberries. Or black currant (or red currant) jelly—Bonne Maman makes it, and a lot of stores carry Bonne Maman now.

What makes a meatball a Swedish meatball in my mind is pre-frying the onions in butter until they’re sweet, and adding a large amount of undercover anchovy to the mix. You won’t notice the anchovy unless you know it’s there, but it makes all the difference. Roll to it.

4 tbsp butter
2 onions, chopped very fine
1 egg
1 cup half-and-half
3/4 cup plain breadcrumbs
2 tbsp anchovy paste (made by finely chopping anchovy fillets in olive oil and salt)
1 tbsp Meat Magic (Paul Prudhomme’s)
1 tsp Tony Chachere’s salt-free seasoning
1 tsp sea salt
1 tsp freshly ground black pepper (or more)
1 tsp nutmeg
1 tsp garlic powder
1 tbsp light brown sugar
3 lbs ground meat (beef, pork and veal, mixed)

Melt butter in a large skillet and sauté onion until sweet and translucent, let cool. Crack egg into a large mixing bowl. Whisk in half-and-half. Add breadcrumbs, anchovy, Meat Magic, Tony’s, salt, pepper, nutmeg, garlic powder and sugar. Let sit for a few minutes, then add onion. Add meat, mixing well. Let sit for 10 minutes. Form balls (I use a 1 3/8-inch cookie scoop to portion it out, and finish rolling by hand). Place on greased cookie sheets and bake for 10-15 minutes at 350 degrees until centers are done. Cool, pack and freeze.

To serve, take out as many meatballs as desired, defrost and then fry in a little butter in a skillet until browned all around. Serve with boiled potatoes, lingonberry jam and brown gravy. I save the fat and juice from the cookie sheets and add 4 tbsp of flour to this to make a roux, which I brown while whisking constantly for about five minutes. To this I add about 2 cups half-and-half, 1 tablespoon Better Than Bouillon, 1 tsp Tony Chachere’s salt-free seasoning and freshly ground black pepper to taste, plus whatever else comes to mind.

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Most Affordable Dining City in the U.S.

Today, Zagat published the results of its latest restaurant survey. New Orleans comes in as the most affordable dining city in the country with an average meal at $28.36 compared to the national average of $35.37. Susan Spicer’s restaurant Bayona ranks first in “Top Food” (ahead of Stella! and Brigtsen’s) while Brigtsen’s offers “Top Service” (ahead of Commander’s Palace and Jamila’s Cafe—go, Jamila’s!). While half of all diners think it’s rude to use a cell phone in a restaurant, as many as 12% use their phone to take pictures of their food. New Orleans food: delicious, affordable and good looking! New Orleans diners show their appreciation by leaving the best tips in the country: 20%.

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Paid in Whiskers

My husband is John Boutté’s piano tuner. He’s a darling, Boutté, and he pays well. Cash plus. Last time it was a pound of fresh shrimp that somebody had brought him that morning that he wasn’t going to cook. The shrimp were so fresh you could hang them by the whiskers. We enjoyed them Sunpie style. It’s become difficult for me to cook fresh shrimp any other way since Bruce “Sunpie” Barnes shared his recipe with me last year.

Look at those whiskers!

It’s limey and salty and a little bit smoky (if you do it right) and my kids eat them faster than I can peel them. My two-year-old actually swallows them whole. Our pediatrician said not to worry, but I do—there is flavor going to waste!

I love the trade and in-kind economy here in New Orleans. I enjoy the 11th hour phone call: “I just caught 43 fish. Want some?” The clock starts ticking. Better sharpen that knife, cover the table in newspaper, assemble the cutting board puzzle. We have friends who lived in a trailer in Empire before Katrina. Now they’re in a house in Belle Chasse. He’s an oyster fisherman. There have been times when Snjezana, his wife, has called and asked us if we want some oysters. We always say yes, but this comes with a certain amount of responsibility. Within hours, there’s a sack of oysters on our porch and we might not be able to locate our oyster knife or track down enough friends who can come over immediately. So far, we’ve done well. Nothing’s gone to waste. But we’re going to need another freezer. Very, very soon.

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