Not Leaving Empty Handed (Southern Food Items Needed)
Planning my first trip to NOLA...
Slightly overwhelming...and would rather not be considered a tourist!
I would like to come back with some local ingredients. And I am also curious if it's worth taking a private-hands-on class from the NOLA School of Cooking (I own a small catering business and feel that it would be helpful to expand my cooking knowledge.)
After reading several discussions I have finalized a list (am I missing anything?)
Tony Chacere's Seasoned Salt
Zatarain's Brown Mustard
File Powder
Steen's Cane Syrup
Cajun Power Garlic Sauce
Muffaletta
Slap Ya Mama Blends
A lot of people have suggested going to the French Market to purchase these items, but what about going to Sav-A-Center on Tchoupitoulas Street?
Any and all suggestions would be helpful!
Thank you!
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Before going overboard on foods in your luggage, be sure to know what is easily available online. For example:
http://www.nolacajun.com/Brands
and
...and a web search will turn up others.
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N.O.Food
Jun 21, 2012 08:13 PM
How about some Abita or other local craft brews? They're good for cooking...
In all seriousness, just go to Rouses and wander the aisles. You'll find some great local and regional stuff... pickled veggies, jams, potato chips, rice, etc. Who knows what will be unique and interesting to you! Also, don't overlook the Zatarain's and other package mixes. If you're looking for flavors to inspire your cooking back home these would be a good place to start.
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re: N.O.Food
It's not a new orleans thing, it's a southern thing - House of Autry's self rising cornmeal mix (stone ground). I got it at a Publix in Florida and am now a convert - it is SO tasty! I brought three, 2 pound bags back and am now plotting to have my sister in law bring me a suitecase full. (Or close to it!)
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A trip to LaPlace (30+ minutes) might be good. There you can check out the 3 andouille places, the two Jacob's and Baileys. Most posters here like the Jacobs but I'm a lone Bailey fan. There you can also get your tasso. When you get home cut it up into chunks, freeze, and take out pieces to dice for seasoning. Andouille also freezes well. I've used Rouse's tasso but it is no where as flavorful as Baileys. They all also have good hogshead cheese.
Liquid crab boil is also a multi purpose seasoning but use sparingly. A few drops go a long way.
I'm a tea drinker but my wife's brand is French Market Coffee and Chicory, Restaurant Blend (white can) As a semi comparison she is presently drinking Lavazza expresso with a French Press and finds it tasty (both the coffee and pot were the only things available where we are on holiday)
I also give a vote for Two Sisters and Cafe Reconcile. Also Praline Connection.
Don't buy in the French Market as the spices there are several dollars more then the same thing at Rouse's.
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re: collardman
I really liked Praline Connection on our last visit. We had 6 people. Lots of different ordering going on. Alot of us had the daily special of fried chicken. i was wowed. It was really good. Now, that said, the service was a little confused and slow. but once we had our cocktails, we just sipped and talked and laughed at the service problems.
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Tasso is a highly-spiced ham (must be kept frozen or refrigerated . . I've been assuming you want nonperishables).
Pralines make nice gifts, and they keep awhile. Ditto for other local candies like Heavenly Hash.
Zapp's potato chips!
Barq's root beer, IF they don't have it in your local area.
Creole tomatoes (perishable)
Creole cream cheese, if you can find it (HIGHLY perishable).
Genuine French bread (too perishable to take with you . . .eat it while you're there!).
Turducken (perishable).
Crawfish pie (ditto).
Oh, and try some turtle soup if you can find it . . . good stuff!
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re: Chowbird
Delucacheesemonger
Jun 20, 2012 10:53 PM
l am not talking about the meat, just the seasoning they use to season the meat.
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re: Chowbird
I definitely second the suggestion for Camellia beans (red beans), it's on my list to bring home on the next trip, plus I always grab a couple of quarts of the Olive salad from Central Grocery for making my own muffalettas at home. And as far as seasonings, one of my favorites is Zatarains New Orleans Gone Wild, but cant seem to find it any more.
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While regional coffees are now so readily available, I would still recommend getting a variety of local brands with and without chicory. My favorite when I lived in Louisiana was and still is Dark Roast Community Coffee as it most closely resembled the coffees I had in Europe.
You can usually get them in 12 OZ packages in a variety of roasts.
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Why would you want mirlitons if you don't know what they are? (They're a squash-like vegetable, often stuffed in Cajun and Creole cuisine.) Also, a muffaletta is a sandwich - and the bread it's made with. Do you want to buy the bread, the pre-made sandwich or the ingredients for the sandwich? Olive salad is a necessary component and it's widely available. You can probably buy the cold cuts for a muff anywhere in America.
Coffee with chicory is a nice thing to bring back. Cafe du Monde, Community Coffee, Luzianne and French Market are all brands to consider. I also think that Camellia beans are a must. They're key for red beans and rice. They have such a creaminess that other beans don't have. I also like the Konriko wild pecan rice. Popcorn rice is interesting, if you can find it. I can't leave the city without at least one bag of Zapp's crawtator potato chips. You can find all sorts of mixes and condiments. You can usually find a mix for bananas foster (it's mostly just sugar and cinnamon and other spices and you add butter) but it's still pretty good. Try whatever looks interesting. Most of it will be pretty good, at least. If you have a cooler, it's worth taking back some andouille, some tasso and some boudin. But note that you can now buy all of this stuff online.
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re: angelhair
Thank you Angelhair.
I guess I'm curious about mirlitons because I believe you become a better cook by exploring food items that are unknown to you, which is why I asked the questions.
I am aware that Muffalettta is a sandwich, thank you! Looking forward to enjoying one down in NOLA!
I'll be sure to bring back some coffee with chicory in it, thank you for the suggestions of brands.
I'll be sure to bring back some camellia beans and your favorite bag of Zapp's crawtator potato chips!
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Delucacheesemonger
Jun 20, 2012 09:50 AM
If you get a file powder, try to find a homemade rather than commercial one, generally far more flavor, in fact l order mine online, rather than get it when in N.O.
Of your list Steen's is a great product, but any of the cane syrups are damn good as well.
l would add tasso seasoning to your list, adding to gumbos,, and other dishes is a big jolt of flavor.›2 Replies-
re: Delucacheesemonger
Thank you Delucacheesemonger.
Where in NOLA would you suggest I purchase homemade file powder? Do any mom/pap restaurants have it for sale?
I've never heard of Steen's before (must be a Southern brand, as I live out west) but I'll be sure to check out the other cane syrups too.
And what is tasso seasoning?
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re: fieryepicurean
Delucacheesemonger
Jun 20, 2012 12:56 PM
Again, l get my file online, there are numerous sources. You might try at the French Quarter market, l would imagine they have it.
Tasso is strips of pork with a special smoked seasoning that makes it unique, The grocery at K-Pauls used to sell it, do not know if they still do. It is wonderful, l still have some.
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The Slap Ya Mama seasonings are okay, but not extra-special, IMHO. I'd add Zatarain's liquid crab boil to the list--it's a powerful seasoning agent useful for way more than boiling seafood....a drop or two can liven up boring dishes or help to boost the perceived "seafood/crawfish" flavor when you're short on the real thing.
Rouse's has a new, spacious store on Baronne St at Girod; you can find everything on your list there. If you have the ability to travel home with refrigerated items, I'd suggest some local andouille--Veron's is a widely available brand that's pretty decent.
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re: Hungry Celeste
Thank you Hungry Celeste! What is IMHO?
I'll be sure to check out Rouse's new store on Baronne Street and I'll add Zatarain's liquid crab boil to the list (though never boiled fresh crab before, it's on my list of things to accomplish).
Is there any other andouille that you would suggest besides Veron's. I've read a lot about Vance Vaucresson Sausage Company, but they are not open to the public.
Have you ever been to 2 Sister's Restaurant on Derbigny Street? I'm looking for "hole-in-the-wall" places like Willie Mae's Scotch House that won't be flooded with tourist.
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re: fieryepicurean
IMHO= in my humble opinion
Vaucresson's makes excellent sausage, but I am fairly certain V's doesn't make andouille. I mentioned the Veron's brand because it can be purchased at many area supermarkets. Truth be told, I like andouille from Wayne Jacobs smokehouse in Laplace, but it isn't sold anywhere but at the point of manufacture.2 Sisters is fine; Willie Mae's chicken is delicious, and Cafe Reconcile offers similar homestyle cooking.
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re: fieryepicurean
Mytah
Jun 20, 2012 02:18 PM
La Place is like 20min west on I10. Jacobs and Wayne Jacobs make excellent andouille. I prefer Wayne Jacobs. Actually I'll be in town Fri. and plan to make the trip over to stock up :)
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uptownlibrarian
Jun 20, 2012 09:05 AM
Sav-A-Center is now Rouses, and the one on Tchoupitoulas would definitely have everything on your list including the muffaletta. The Rouses in the French Quarter would have everything except the mirliton probably. Mirliton is in season in the fall though, so it depends on when you're coming. I don't know about the cooking classes.
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re: fieryepicurean
arashall
Jun 20, 2012 09:53 AM
We have chayote/mirlitons in the grocery stores all year in Houston. I'm guessing that's the case in New Orleans, too. I'm realizing how lucky we are with the big selection we have in our grocery stores here, since I can get everything on the list but the muffaletta in my neighborhood store. You might throw in some Community Coffee, if you really want to go local.
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re: arashall
Thank you Arashall for your input! Greatly appreciated! I've never had mirlitons but understand they are in the squash family and out west we grow a lot of squash, but not mirlitons.
Is Community Coffee a brand? I've read about Louisiana coffee before, does it have a different flavor? Are the beans from Louisiana?
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re: fieryepicurean
arashall
Jun 20, 2012 10:45 AM
Yes, Community is a brand. It used to be sold only in Louisiana, but has expanded a bit. It's flavored with chicory. Cafe du Monde also sells similar chicory coffee, but all of my friends and relatives from Louisiana insist on Community. We had to "import" it to Houston for a while for a project with lots of cajuns who refused to touch the company-provided Starbucks ;-) IMO the mirlitons are like most other squash, not a whole lot going on by themselves, but a good base for adding other flavors.
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re: fieryepicurean
Coffee is a tropical crop; none is grown in LA. NOLA is the largest green-coffee importing port in N America, though, so plenty of coffee moves through LA.
Traditional LA roasts are dark (but not Starbucks scorched) and frequently have chicory. Community Coffee is roasted in Port Allen, LA (across the river from Baton Rouge), and it is sold in a wide range of blends & roasts, both as pure coffee and with chicory added.
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