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Rouses Means Local

1 Banana Pudding Recipe on opposite page. 2 Bananas Foster This flambéed dessert, made with bananas, butter, brown sugar, cinnamon, rum, banana liqueur and vanilla ice cream, was invented at Brennan’s Restaurant in New Orleans in 1951. Recipe on page 68. 3 Barbecue 4 BBQ Shrimp New Orleans style BBQ shrimp isn’t smoked or grilled, nor is it served with anything that even resembles American barbecue sauce. Instead, what you get are big — but not too big — shrimp, usually served with the shells, heads, tails and claws intact. They are cooked in a sauce that is primarily butter and black pepper. Beyond those main elements, the recipes for BBQ shrimp are quite varied. Among common ingredients in the sauce are garlic, Worcestershire sauce, Louisiana hot sauce, lemon juice, white wine, beer and paprika. — food writer Tom Fitzmorris 5 Beignets

6 Biscuits

9 Boudin & Boudin Balls

12 Café Au Lait 13 Charbroiled Oysters 14 Cochon De Lait

There’s no shame in using canned or frozen biscuits or rolls, especially if you’re Southern. After all, those pressurized foil sleeves that pop when you twist them were invented by a Kentuckian with a name that even sounds Southern: L.B. “Lively” Willoughby. And two of the best frozen biscuits brands we sell — Marshall’s and Sister Schubert’s — were created in Alabama. 7 Blackened Redfish 8 Boiled Seafood

10 Bread Pudding 11 Browned-Butter Pecan Pie Recipe on page 68.

15 Coffee & Chicory

PHOTOS BY ROMNEY CARUSO

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