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NOLA Flavor

Cajun green beans from Jon Huffman

You will need:

1 pound fresh green beans

1 medium onion, diced

½  pound Tasso ham, diced

4 ounces pecans, chopped

Cajun seasoning to taste

Salt and pepper to taste

Snap off the ends of the green beans and remove any strings that come loose.  Place in large cooking pot and add just enough water to almost cover the green beans.  Add Tasso, onions, pecans, Cajun seasoning and salt and pepper.  Bring to a rolling boil, then reduce heat to simmer.  Simmer the pot for at least one hour, until green beans are soft and lose their “wild” flavor.

Source: The Joy of Cooking

Prep time: 10 minutes
Cook time: 20 minutes


  • 1 cup mayo
  • 1 cup grated Parmesan cheese
  • 1/2 cup finely chopped onions
  • 1 can (14 oz.) artichoke hearts, well-drained
  • 1 T. fresh lemon juice or dry white wine
  • 1/4 – 1/2 t. ground black pepper
  • 3 T. breadcrumbs
  • crackers or sliced baguette


  1. Preheat oven to 400F.
  2. Mix mayo, cheese, chopped artichokes and onions together in a medium-sized bowl
  3. Stir them into the mayo/cheese mixture along with the lemon juice or wine and pepper
  4. Transfer to a baking dish and top with breadcrumbs
  5. Bake 20 minutes or until dip is heated through and brown on top
  6. Serve with crackers, vegetables or a sliced baguette
NOLA Flavor

Corn souffle from Hank Allen

1 can whole kernel corn

1 can cream style corn

1 carton sour cream (8 oz)

¾ stick butter, melted

1 box Jiffy corn muffin mix

Mix all ingredients and pour into greased casserole dish. 9×9 works best. Cook at 350 for 35-40 minutes or until firm in the center

3 lbs Yukon Gold potatoes
6 oz  goat cheese, softened
2 tbs herbes de Provence
1 tbs garlic, minced
1 tbs olive oil

Salt and pepper to taste

Boil 3 pounds of Yukon Gold potatoes for 30 minutes, or until desired softness.  Drain.  Saute garlic in olive oil about 1 minute, add to potatoes.  Mash to desired consistency.  Stir in softened goat cheese, herbs and salt and pepper.

Source: The Bywater Cookbook featuring Mirliton Recipes and Other Neighborhood Favorites

4 cups of blackberries

2 cups of sugar, divided

1 cup of self-rising flour

8 tablespoons of butter or margarine, softened

Preheat oven to 425 degrees.  Place 4 cups of berries in a greased 9×12 inch baking dish.  Pour 1 cup of sugar over berries in the pan.  Mix flour, butter or margarine and remaining cup of sugar until crumbly; distribute over the top of the berries to cover.  Bake until crust is browned around the edges, about 25-30 minutes.

8 servings


  • 2 medium sweet potatoes (about 1 1/4 pounds)
  • 1/2 stick (1/4 cup) butter
  • 3/4 cup sugar
  • 3/4 cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 unbaked 9-inch pie shell


Preheat the oven to 350°F.

Check the sweet potatoes with a fork and roast them on a baking pan in the middle of the oven until very tender, about 1 1/4 hours. Cool to room temperature.

Raise the oven temperature to 400°F, and place the baking pan on the bottom rack.

Remove the skin from potatoes and discard. Mash the sweet potatoes in a bowl with a fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the milk and the eggs, and beat with a whisk or mixer on low until smooth. Whisk in the remaining ingredients (the filling will be quite liquid). Pour the filling into the pie shell.

Place the pie on the heated baking pan on the bottom rack of the oven and bake until the filling is brown and set, for about 40 minutes. Remove the pie and let it cool.

NOLA Flavor

Apricot raisin “relish” from Carlton Rahmani

Note:  All amounts are approximations.  Make according to taste; can substitute ingredients)

1.5 cups reconstituted apricots, coarse chopped
1/3 cup reconstituted raisins, coarse chopped
1/4 cup finely chopped pistachios
1 teaspoon  sugar
2 teaspoons ‘Sugar In The Raw’
1 teaspoon honey
1/3 teaspoon dill
1/2 teaspoon pepper
teaspoon apple cider or rice wine vinegar