Moving away from the south, I realized one of the dishes that I easily took for granted was the Southern Nachos. For whatever reason, some brilliant southerner swapped out tortilla chips for potatoes and added BBQ sauce instead of salsa! My idea of nachos has forever been changed! In Georgia I ate nachos weekly made with crispy homemade potato chips and in Nashville I indulged in nachos made with tator tots as the base.
Instead of making a weekly trip down to Nashville, I’ve decided to create my own Southern Nacho recipe made with fries. Let me tell you, they are pretty darn close to the real stuff! These nachos are also delicious with fried chicken instead of the addition of pulled pork… I mean you might as well, it’s not like your watching your figure with this unbelievable finger licking appetizer! Read more
“We think every good blogger could use a roux spoon to help when a ladle just is not enough!” – Lyn Hallaron and Rachel Avery from the New Orleans Convention and Visitors Bureau.
Being from the Midwest I can’t say I know a whole lot about Cajun and Creole Cuisine, but after receiving The Cajun Roux Spoon as a gift from the New Orleans Convention and Visitors Bureau, I knew it was about time I got my hands dirty in some southern cooking!
Making roux was actually one of the first techniques I had learned in school. Since roux is foundation of most French sauces, the basic technique was required to be mastered in the first few weeks. It’s simply a combination of fat and flour in a heavy pot, stirring constantly until it hits the level of color you prefer! Little did I know, that there was an amazing tool called a Roux Spoon! The flat edge allows you to scrape evenly along the bottom and into the corners of the pan, preventing any of the mixture from burning. Read more