Quick Bites: Making Dim Sum With Maypop's Michael Gulotta

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Michael Gulotta began a Southeast Asian food revolution when he opened MoPho in New Orleans’ Mid City in 2014. His use of classic Louisiana ingredients like cochon de lait and hogs head cheese in what otherwise might be an authentic Vietnamese bowl of pho or bahn mi sandwich has caught the fancy of the entire nation.  By 2016, Food and Wine Magazine pegged him as one of America’s Best Chefs.  In 2017, Michael opened a second restaurant in New Orleans’ Market District, Maypop. Here, he’s continuing to bend the lines on what Southeast Asian cooking means in South Louisiana. On weekends at Maypop, Michael is serving dim sum brunch – his way.  He invited the Louisiana Eats crew into the Maypop kitchen to learn how to make soup dumplings, one of the most difficult dim sum dishes to execute.  Michael’s secret? House made hogshead cheese! When it comes to Chinese cuisine, I love chili wonton! Hsiao-Ching Chou, Seattle based cooking teacher, shares her secrets on how to make them and other delicious dumplings in her new book, Chinese Soul Food.  Hsiao-Ching joins us on a future episode of Louisiana Eats, but in the meantime, learn how to make her chili wonton here.

They’re delicious, but those hogshead soup dumplings at Maypop, are some real – Louisiana Eats!

Quick Bites: An Odyssey of Food With Alon Shaya

In his new cookbook memoir, Shaya: An Odyssey of Food, My Journey Back to Israel, New Orleans chef Alon Shaya frankly and unabashedly tells his life’s story. From a lonely childhood to the mean streets of Philadelphia where he was a feared, teenaged drug dealer, to the salvation and purpose he found in cooking, Alon tells all.  At the close of the book, Alon and his father are seen sharing a meal at his James Beard award winning restaurant, Shaya.  That was Alon’s life in the spring of 2017. In this episode of Quick Bites, Poppy and Alon talk about the book and explore his journey since being fired from his namesake restaurant last fall, by former mentor and partner, John Besh. One thing is certain, Alon has been busy! We’ll learn about his new company, Pomegranate Hospitality and the inspiration behind his two new modern Israeli restaurants, Saba and Safta.

Join Louisiana Eats as we say “Mazel Tov” to our friend, Alon Shaya!

 

 

 

 

 Chef Alon Shaya

Chef Alon Shaya

Quick Bites: Abita Beer Salutes New Orleans' Tricentennial

Abita Beer President David Blossman has always been a man ahead of his time. Long before it was legal for him to drink, David was experimenting with home brewing, making small batches of beer as a hobby. At 17 years old, he invested his teenage savings into what would become the Abita Brewing Company. Over 30 years later, he's the top dog!

On this Louisiana Eats Quick Bite, we speak with David about Abita's pioneering role in the craft beer movement, their relationship with the community, and a special tricentennial tribute to New Orleans, Maison Blanc.

Abita’s 2018 limited edition release was crafted to celebrate New Orleans 300th birthday.  “Maison Blanc has the mild, dry flavor you seek in your favorite house white wine, with the delicious crisp characteristics of Savignon blanc grapes.  Maison Blanc combines the best of both worlds to be enjoyed by beer and wine lovers alike.

Have you ever cooked with beer? In 2008, Marcelle Bienvenu wrote the Abita Beer Louisiana True Cookbook and Poppy was among the contributors.  Her Creole Carbonnades, transforms a Belgian classic into a Louisiana original.  The book is available on the Abita Beer site, but here’s Poppy’s recipe!

 

 CREOLE CARBONNADES

Serves 6 - 8

 

2 lbs beef stew meat

½ cup flour

½ cup oil

2 thinly sliced onions

2 tablespoons demi glace (or the commercial products Marmite or Bovril)

2 bottles Abita Turbodog

8 - 10 rounds of stale french bread

½ cup Creole mustard

Salt and pepper to taste

 

4 Idaho potatoes, cut into ½ inch cubes and parboiled until tender

 

Heat oil in a Dutch oven.  Season the flour with salt and pepper.  Dredge the stew meat in the flour and brown in the Dutch oven in single layers.  Reserve the browned meat.  Reduce the heat and add the sliced onions to the pan.  Stirring frequently, cook the onions until translucent.  Add browned beef, the beer and the demi glace or other beef extract.  Bring to a simmer and cook together gently for 40 minutes, adding more beer or water if needed.

 

Spread the Creole mustard on the french bread slices and place on top of the stew.  Cover and continue to cook until the bread breaks down to make the thick gravy.  Serve with the boiled potatoes.

 Host Poppy Tooker with David Blossman

Host Poppy Tooker with David Blossman

Quick Bites: Boiling Crawfish with Dr. Boil

Annually, all of Louisiana eagerly anticipates the onset of crawfish season and no one knows more about crawfish than Zatarain’s. After all, they’re the folks who actually invented the seasoning mix we all know as Crab Boil, but is actually used for boiling all sorts of seafood along with an amazing array of other ingredients!


No one knows how to boil crawfish quite like Claude Davis, who also goes by the name Dr. Boil.
Claude is a native New Orleanian who works as a principal scientist for Zatarain’s. That means that Claude not only helps dream up new products, but also maintains the flavor profile of their classic, traditional Louisiana ingredients.


Claude cooked up quite a Louisiana Eats adventure for us when we travelled to Gretna for a sidewalk crawfish boil at the Zatarain’s facility.

Quick Bites: Liz Williams’ New Orleans: A Food Biography One Book, One New Orleans’ 2018 Winner

Liz Williams

One Book One New Orleans is a campaign for literacy and community. Every year a book is chosen with the idea that New Orleans residents can share the experience of reading the same book at the same time. Through partnerships with the Literary Alliance of New Orleans, Louisiana Books To Prisoners and the Center for Educational Excellence in Alternative Settings, the chosen book is provided free of charge to prison inmates and used in adult education programs throughout the greater New Orleans area. At the same time, the New Orleans Public Library, WRBH Reading Radio and the Pirates Alley Faulkner Society host community programming and access to the book for those with limited income and impaired vision.  In this way, everyone from an exclusive book club member to a prison inmate will share the experience of enjoying a good read.  

The selection for 2018, is Liz William’s book, New Orleans: A Food Biography.  From beignets to poor boys, gumbo to jambalaya, with the delicious story of historical icons like Antoine’s Restaurant thrown in for good measure, Liz Williams explores New Orleans’ incredibly rich food culture, based on Creole and Cajun traditions.  

Liz Williams, a New Orleans native and founder of the Southern Food and Beverage Museum, guides readers through the history of the city as viewed through a food lover’s lens, showing how the natural environment and people shaped the cooking we all love. The narrative begins by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. Louisiana Eats celebrates One Book, One New Orleans and Liz’s amazing food biography in this long version edit of an interview, originally recorded just after the book’s publication in 2013.

Quick Bites: Elmer’s Chocolates – A Louisiana Eats Tricentennial Tribute

If your childhood was spent anywhere from Beaumont Texas to Mobile Alabama, it’s a good guess your Easter basket was filled with Elmer Goldbricks, Heavenly Hash and Pecan Eggs.  With a heritage that reaches back to 1855, Elmer Candy is not only the oldest candy maker in Louisiana, but one of the oldest in the nation.  On this Louisiana Eats Quick Bite, Rob Nelson, third generation of the company’s second owners, today’s president and CEO of Elmer Chocolates, gives us a tour of the state of the art candy factory, located in Pontachtoula, La.   We’ll learn how annually, the company rolls back 50 years in time to hand produce Louisiana’s beloved Easter eggs.  Don’t wait for the Easter bunny! 

Click here to buy candy directly from Elmer Chocolates.

Louisiana Eats: Food Network Binge

  Chefs Cody and Sam Carroll Photo Credit Marianna Massey Photography

Chefs Cody and Sam Carroll Photo Credit Marianna Massey Photography

When the Food Network launched in 1993, the pastime of binge-watching cooking shows didn’t exist, and chefs weren't celebrities. Today, with shows like Chopped and Iron Chef America airing on primetime, the role of the Food Network has transformed.

On this week's show, we speak with one of the network’s first stars, David Rosengarten. Since he was "discovered" by the Food Network many years ago, David has enjoyed a remarkable career enlightening America about food. Then, we speak with the latest Food Network stars, husband-and-wife and Louisiana-born Chefs Cody and Samantha Carroll. The culinary couple bring audiences to South Louisiana with their new show, Cajun Aces. And we meet with one of the youngest stars of food TV, Kaj Hecht, the recent winner of Chopped Junior. To get an understanding of how the 10-year-old New Orleans local came to be a contestant on the program, we invited Kaj and his father Michael into our studio.

 

 

 

 

Louisiana Eats: Silence of the Hams and Hogs

 Host Poppy Tooker with Michael Brewer, Chris Montero and Justin Kennedy in the Sofab kitchen.

Host Poppy Tooker with Michael Brewer, Chris Montero and Justin Kennedy in the Sofab kitchen.

In 2008, childhood buddies, Becker Hall and Rene Louape founded Hogs For the Cause during a casual backyard pig roast. Today, Hogs for the Cause has grown into New Orleans largest BBQ event, spanning two days with 85 teams from across the country competing for the big prize.  But the real cause is pediatric brain cancer. Over the last decade Hogs has awarded 600 grants, partnering with Children’s Hospital of New Orleans, Oschner, Duke and many other children’s hospitals across the country to identify families in need.  In this episode, we sit down with Becker to hear the story of how this worthwhile,now legendary event came to be and their plans for the future.

And then we catch up with local favorites, Silence of the Hams, a Hogs team comprised of Chris Montero of the Napoleon House, Michael Brewer of Baton Rouge’s City Pork, Tory McPhail of Commander’s Palace, Jared Ralls and newest member, Parkway Bakery’s Justin Kennedy. To increase their annual giving to the Hogs Cause, chefs Chris Montero, Tory McPhail, Michael Brewer and Jared Rails developed a Louisiana style smoked sausage, produced by Chisesi Brothers. that’s now available at Rouse’s Markets and other groceries throughout the Gulf South.

Don’t wait for the Big Hogs weekend, have a Louisiana Eats Quick Bite right now!

To give to Hogs for the Cause click here.

Heroes, Villains and Hamentaschen: Louisiana Eats Celebrates Purim

 Jerusalem Purim Street Scene

Jerusalem Purim Street Scene

Another Carnival season is behind us, but the Jewish festival of Purim is right around the corner. First, we learn all about Purim with the help of Benay Bernstein. She provides an introduction to this joyful day – one unlike any other on the Jewish calendar. 

To continue, author Joan Nathan shares her knowledge of global Jewish foodways. As she tells us, the Jewish diaspora even reached the Mississippi River -- to Louisiana’s early Jewish settlers. Next, we hear from Michael Twitty. He's a writer, culinary historian, and Judaic studies teacher who's dedicated to drawing connections between African and Judaic food traditions. We also get into the Purim spirit by talking to cocktail writer Noah Rothbaum of The Daily Beast. In a series he calls "Jews & Booze," Noah examines the role that Jews have played in popularizing distilled spirits. And we finish up with Joyce Goldstein, author of The New Mediterranean Jewish Table. Joyce discusses the diverse recipes of Sephardic Jews.