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| Date | 2007-04-26 |
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| Message | hi, I went to a private party a year ago and they served a dish that was a misture of cream cheese and feta cheese with some herb, I don't remember if it was dry tomato or some other condiment but I do remember that was delicious!! Any idea, or do u have the recipe? Please ps. The catering was from new orleans. |
| Date | 2007-03-29 |
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| Message | Great recipes. My husband loves to cook and I love to eat. |
| Date | 2007-03-24 |
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| Message | Cajun food lover! |
| Date | 2007-03-03 |
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| Message | i found your website, thursday, made the shrimp etouffee on friday. it was just wonderful. i never thought i could make anything, esp. etouffee, near as good as i have eaten in nola, and yet your recipe turned out just superb. can't wait to try more of your recipes. thanks for the great meal.   |
| Date | 2007-02-28 |
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| Message | I really enjoy your recipes. |
| Date | 2007-02-25 |
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| Message | I am the executive chef for Bank of Amarica in Chicago and have recently turned some of my snob-ish bank exec on to the wonders of Cajun/Creole cooking. My relatives are from the South so I have grown up around great food. I loved your recipie for Roux, especially the beer. I tell people that a good roux usually takes 2-3 beers to complete..keep it up...  Patrick |
| Date | 2007-02-22 |
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| Message | My family have been in New Orleans and So.Louisiana since 1758. Although I moved away to go to college and only return to touch base with my heritage (and get real Acadian and New Orleans Creole cuisine,) I returned for the festivities in spite of Katrina and the terrible publicity my beloved city has received. (which in some of our opinions started long before Katrina with Paul Prudhomme's cooking and his debauchery of Acadian crusine, which he has thrown into the toilet, but then he is NOT from New Orleans). I just returned from NOLA and Mardi Lundi and Mardi Gras, where I am PROUD to share that The City is slowly but definitely returning to its charm and grandeur. (Sigh! the mayor is the main problem!) The Quarter was wonderful, my usual haunts, Brennans, Antoines, Drago's, and of course, my beloved Sazarac Bar at the old Fairmont were as grand as they have always been. The food, presentation, and table service was as excellent as ever at Ella Brennan's places, and the Sazarac is as always. Even though this Mardi Gras was subdued, Lundi Gras was magnificent as ever, as was the Krewe of Rex. Congratulations to Dr. Ronald J French, the new King of Rex, and his queen consort, the beautiful Brooke Hastings Parker. You honor us and our great city by serving as the new King and Queen of Rex. As an expat, I am delighted to see that Laissez les bon temps au roullez still lives on. Merci mil fois mais amis la Nouvelle Orleans! Toujours! |
| Date | 2007-02-04 |
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| Message | Great to find real New Orleans recipes. I lived there for 23 years and have now located back to New York City. I sure do miss the wondrous New Orleans foods. |
| Date | 2007-01-27 |
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| Message | Just found your site...What great recipes! I love beignets and can't wait to try making them myself. Thanks for sharing all these wonderful recipes.  |
| Date | 2007-01-24 |
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| Message | Hi. Just found your site and love it. I was looking for some recipes. It is almost Mardi Gras here in Mobile. Had our first parade on Dauphin Island Last Saturday. Confederacy of Dunces is one of my all time favorite books, too. Happy Mardi Gras! |
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