Crème brûlée or crème brulée, also known as burned cream, burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a red-hot salamander (a cast-iron disk with a long wooden handle) or with a butane torch.
There are two methods for making the custard. The more common creates a “hot” custard by whisking egg yolks in a double boiler with sugar and incorporating the cream, adding vanilla once the custard is removed from the heat. Alternatively, the egg yolk/sugar mixture can be tempered with hot cream, then adding vanilla at the end. In the “cold” method, the egg yolks and sugar are whisked together until the mixture reaches ribbon stage. Then, cold heavy cream is whisked into the yolk mixture followed by vanilla. It is then poured into ramekins and baked in a bain-marie.
Rieslings are extraordinarily versatile with food.
Fried gator bites with raspberry jalapeno sauce
Spicy: Gamay, Zweigelt, Schiava, and some Pinot Noirs
Why: Avoid red wines with high levels of tannin and oak, as those will make the spicy food seem all the spicier.
Spicy basil chicken
Tomato-y: Cabernet sauvignon/Zinfandel
Why: The richer the red sauce you have in your pasta or pizza dish, the more tangy and bold you want your red wine to be.
Bread and sauce
Meatballs and sauce
Sushi, seafood, spring vegetables: Dry, austere, and crisp, chenin blanc and pinot grigio are the wines to reach for when serving lean, white fish cooked simply. Flounder, halibut, walleye, snapper, raw clams, or oysters all do well with these wines.
Dairy-free, gluten-free and guilt free is what you get to experience with Jeni’s sorbet. She has multiple flavors including banana, lemon and even a Frosé. I sampled the frosé. I was looking for a hint rosé. Instead the exoerience resembled the taste of a mouth full of frozen strawberries. Rosé is listed in the ingredients. Jeni’s sells pints and mini 3.6 fluid ounce containers.
Until I was dining with a vegan friend at the restaurant Cafe Le Fleur in Laurel, Mississippi, I never entertained the idea of Cajun/Creole vegan cuisine. Although, not on the menu, my dining partner said the restaurant always obliges her with making a Mushroom Po’ Boy. Thus, after dining I did my research to find out if mushroom po boys were in a thing in the vegan/vegetarian community and low and behold it is. I found a couple of recipes for the vegan oyster mushroom po’ boy. Take your pick:
As a member of the casting team of Home Town, I had to watch what was going on Home Town Takeover. Eddie Jackson from the Food Network stopped to help some Wetumpka, Alabama bar & restaurant owners with his special spin on a burger with a touch of Alabama White Sauce. I had to know the story of this legendary sauce which I’d never heard about.
History of Alabama White Sauce
Seven days a week, folks from all around make the pilgrimage to the port city of Decatur, Ala., to discover the wonders of a magical liquid concoction known simply as “Alabama white sauce.”
Decatur, a city of about 55,000 people on the banks of the Tennessee River in North Alabama, is considered the birthplace of that famous barbecue sauce, and one of its favorite sons, a towering railroad man aptly named “Big” Bob Gibson, is the one who originated the recipe nearly a century ago.
So, among connoisseurs and curiosity-seekers alike, a visit to either of the two locations of Big Bob Gibson Bar-B-Q in Decatur is like going to the promised land.
“Big Bob Gibson is a destination,” says Chris Lilly, a world champion barbecue pitmaster who is married to a great-granddaughter of the legendary Gibson. “At any time, if you go out into the Big Bob Gibson parking lot, you see license plates from all over. READ MORE
Although most restaurants in New Orleans are worth the wait in the more touristy locations such as Jackson Square, Magazine St and Bourbon St, you’ll find C&A seafood off the beaten path of Martin Luther King Jr Boulevard and close to the major interstates by 5 minutes or less. My mother at age 75 was not up to standing in line or walking the streets so we searched for a non-tourist location.
C&A is Asian owned so not only will you find New Orleans cuisine but a few Chinese offerings. This would not have been my pick for an authentic experience. I wanted the glamorous trendy/classic but it seems C & A has repeat local business so that was a good sign.
The front the building has a pleasing decor with picnic tables fun for eating with friends or family. Perhaps you’ll share a tray of crawfish or crab boil tray you can order.
However, my mother and ordered smaller classic New Orleans cuisine such as gumbo and a Shrimp Po Boy. We were both pleased.. Including the one large tea, the price was $23 bucks.
You’ll find a variety of sweet somethings at the Laurel, Mississippi based Sweet Somethings bakery. Upon entry, to your right stands a section for ice cream, on your left the bakery treats from sticky buns to cupcakes to honeybuns and to your center lies a view of where the baking magic happens.
They also serve a few savory varieties of breakfast crossaints.
The Smokehouse of Laurel doesn’t disappoint. You can walk in or go through the drive through. Expect okra, fries and slaw among the sides and whether it is a smoked brisket sandwich or a pulled worked sandwich, you’ll find robust flavor. If you are not into beef or pork, don’t worry because you’ll find chicken on the menu too.
If Laurel, Mississippi sounds familiar, it the town in which HGTV’s Hometown is filmed.
Cuba’s cocktail legacy includes the popularization of the classic daiquiri. Bacardi’s Colin Appiah and maestro cantinero Julio Cabrera discuss the history of the drink and demonstrate how to make the famous Hemingway daiquiri. Click Here For Recipe