We are in Mardi Gras season folks so let stay with that historical and culinary theme. When I think of New Orleans two things immediately come to mind: the music of Louie Armstrong and Food. Armstrong’s song “Struttin' With Some Barbeque” (see a music video of the song http://www.youtube.com/watch?v=BSbRs2TjVKs) is tailored made for my blog. New Orleans barbecue has its roots in its Spanish and African culinary heritage. The Spanish who controlled New Orleans from 1736 to 1801, learned barbecuing from the Caribbean based Arawak-Carib Indians who did a lot of nonsauce barbecuing of meat on green wood grills they called brabacots. The Spanish translated the word to barbacoa, from which we get the English word barbecue. In addition, before their arrival in the New Orleans, young women in Africa learned how to barbecue whatever wild game and fish the men of their village or tribe brought home with a sauce similar to what we now call a barbecue sauce made from lime or lemon juice and hot peppers. African most often barbecued on special occasions like religious holidays, ceremonies, and days like Mardi Gras. In New Orleans enslaved Africans had to adapt to the ingredients available to them thus in New Orleans people have historically barbecued pork, chicken, and especially shrimp because it’s been so plentiful. Here is New Orleans Barbecue Shrimp recipe:
New Orleans Barbecue Shrimp
Ingredients
2 pounds Jumbo Shrimp
1 cup dry white wine
1 cup bottled clam Juice
1 medium lemon, sliced
1 tablespoon Old Bay seasoning
1 teaspoon kosher salt, divided
1 teaspoon black pepper
8 tablespoons butter, divided
1 cup chopped yellow onion
2 teaspoons minced garlic
1 cup mild barbecue sauce
2 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper sauce
2 tablespoons chopped chive
Method
Peel and devein the shrimp, leaving only the tails attached, reserving the shells. In a medium saucepan, combine the shells, wine, clam juice, sliced lemon, Old Bay, and 1/2 teaspoon kosher salt. Bring to a boil over medium heat. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock and reserve.Melt 4 tablespoons of butter in a sauté pan over medium heat. Add onions and a dash of salt. Sweat the onions until soft. Add the garlic and cook 1 minute. Add the shrimp stock, barbecue sauce, Worcestershire sauce, and 1/2 teaspoon pepper. Bring to a boil. Add the shrimp and cayenne pepper sauce. Cook for 4 minutes or so until the shrimp turns pink. Add the remaining butter. Sprinkle with chives and season with salt and cracked black pepper. Serve in bowls with crusty bread.
Appearances:
Sunday February 21, 2010
11 am Service The Hollis Presbyterian Church, “4 Essential Prayers for Our Children” Dr. Frederick Douglass Opie
12:30 soul food sampling
1:45-3:00 Lecture, Book Sale, and Book Signing, Dr. Frederick Douglass Opie
Directions:
Throgs Neck Bridge and stay toward your left all the way to the end of the Clearview Expressway and stop at the light at Hillside Ave . Make a right turn on to Hillside Ave. and get in left lane. Go several lights and turn left at Francis Lewis Blvd. Come all the way down FL Blvd. until you get to 104th Ave. and make a right turn. Come down to 196th street and see church on corner of 196th and 104th Ave.
Triboro Bridge to the Grand Central Parkway. Stay to your left on the GCP and exit at Francis Lewis Blvd. South. Make left at the stop sign and go to FL Blvd. and turn right. Come all the way down Francis Lewis Blvd. to 104th Ave. and turn right. Come down to 196th street and see church on corner.
The Hollis Presbyterian Church
100-50 196th Street
Hollis, New York 11423
Tel: 718-776-4646
Email: hollispresbyt@msn.com
3:30-5:00 pm
New London, CT 06320-4196
Lecture, Book Sale, and Book Signing, Dr. Frederick Douglass Opie
0 komentar:
Posting Komentar