Dinner
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Birria Torta
Birria is a traditional Mexican stew usually served at special occasions. But more recently it has taken the internet by storm, most notably, in taco form. In birria, the meat (traditionally goat but in this case I used the more easily found chuck roast) is slow cooked in a spicy adobo sauce. Then, it’s either shredded and served in taco form or eaten with all the glorious juices and accoutrements in stew form. But of course, we had to make a sammich. Although the term “torta” represents several different culinary items, (it’s an omelette in the Philippines by the way…just learned that cool fact) here we’ll be discussing the torta…
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Crawfish Boil
The great leveler when it comes to outdoor activities in Louisiana: The Crawfish Boil. While other places on the globe refer to the quarters of our annual trip circumnavigating the sun as summer, fall, winter, and spring; Here in Louisiana, the same monthly groups are lovingly referred to as, snowball season, football season, Mardi Gras season and lastly, crawfish season. Pretty impressive when you stop and think about it. An entire region of our country naming an entire season after a crustacean.
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Roasted Prime Rib
Ah...the prime rib. The star of Christmas dinners and casino buffets across the country. More properly referred to as standing rib roast (not all rib roasts have to be deemed prime by the USDA) because you can stand it on its own bones while cooking. The rib roast is one of nine primal cuts of the cow and certainly one of the more sought after cuts.
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Braised Oxtail and Cheddar Pot Pie
Trying to pick one's favorite food is never an easy task. So many factors have to go into your decision, it's almost impossible to narrow them all down. One of my many methods to decide is to think of foods that I never get tired of eating. And the first thing that pops into mind when thinking of that is pot pies. Homemade, store bought, or if I'm lucky enough to find one in a restaurant, my love for pot pies knows no bounds.
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Short Rib Debris Quesadillas
The quesadilla has had quite the journey in its existence. From its humble beginnings in Mexico, to now. It's available in just about every south of the border style restaurant in the world, from sit downs to drive thrus. I've come to notice that the mighty quesadilla is to adults what chicken nuggets and mac and cheese are to kids. Even the most picky eaters can always find culinary solace in the quesadilla, which does indeed make dining out a bit easier. Because again, you usually will always be able to find a quesadilla on a menu.
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Seafood Stuffed Potatoes
A specialty item at a lot of neighborhood seafood joints here in Louisiana, the seafood stuffed potato alone will ensure that you will not be ordering dessert. A delicious treat, one as rich and heavy as it is yummy. I see a lot of seafood potatoes around that use crab. I like shrimp myself but if you want to add some crabmeat too, I'm sure it'll make it even more delicious.
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Gumbo
There is no better culinary metaphor to help exemplify the cultural stew that is Louisiana than gumbo. Seemingly every influence possible is represented one way or another in gumbo. African, French, and even Choctaw are just a few of the cuisines that helped gumbo become what it is today. It's easily one of the most divisive dishes in southern cuisine.
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Pulled Kung Pao Chicken
A staple at just about every Chinese takeout restaurant across the US (as well as an integral plot point in one of my favorite Seinfeld episodes "George likes his chicken spicy."), Kung Pao chicken is one my of favorite dishes in Asian cuisine. Originating in the Sichuan province of China in the mid 19th century and eventually taking hold in Western cuisine, it's now difficult to imagine Chinese menus without this dish.
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Shrimp and Grits
Made famous by Crooks Corner restaurant in Chapel Hill, NC; this dish is now a staple at brunch all across the south. It seems as though there are as many variations as there are places that serve this iconic dish.
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Fried Oyster Tacos
One of my favorite things about tacos is their versatility. Just about anything can be turned into a taco if you have the imagination. This recipe is a prime example.