It seems as though there is a citrus tree in every garden in New Orleans. I have planted a veritable orchard in my garden, everything from satsumas and tangerines to Meyer lemons and Key limes. My trees are still small but still produce a decent harvest. But walking around the city I have noticed some of the older citrus trees are heavy with fruit; laden with enormous grapefruits, satsumas and my favorite of them all Meyer lemons.

Strolling through my neighborhood one recent afternoon there were some kids with a stand set up. Rather than a lemonade stand they were just giving away Meyer lemons to anyone walking by. Of course, I felt obliged to take a few off their hands.

Meyer lemons are a cross between a lemon and a sweet orange and are natives of China, originally grown as ornamentals. I think they are primarily ornamentals in the New Orleans garden as well. They grow vigorously in temperate climates and can become up to twelve feet tall, but can be pruned back to remain a reasonable height in a small garden. The fruit is more round than a true lemon and the flesh has a slight orange tinge. Meyer lemons tend to be more sweet than sour and have a slight orange aroma, they are also packed with juice.

You can substitute Meyer lemons for regular lemons in just about any recipe. To me they have a more pronounced lemon flavor without being as acidic. I have big plans for the Meyer lemon this year. First I plan to make homemade Lemoncello for Christmas gifts for my family and friends. We made Orangecello in the test kitchen this summer and it was so amazingly easy I thought it would be fun to make for the holidays. In a few weeks I am co-hosting a bridal shower and am responsible for dessert so I think my contribution will be Meyer lemon tartlets. Lemon curd is so versatile; you can make tarts, serve it with scones or biscuits for breakfast or use it as a filling for cakes. It holds up well in the refrigerator as well, up to two weeks. I also think I may make lemon ice for Thanksgiving. Yes, I know that sounds odd but after a big meal I personally like to have a light and refreshing dessert.

Hopefully, my little trees will provide me with enough lemons for all of my endeavors but if not I will just stroll around New Orleans looking for trees bulging with fruit and hope the owner is willing to share.

I was recently asked the difference between regular oregano and Mexican oregano, so I decided to do a little investigating. I happen to love oregano, I have several varieties growing in my garden. I often use Mexican oregano but just figured it was a cousin of Mediterranean oregano.

Mediterranean oregano is a commonly used herb in Greek, Italian and Spanish cuisine. It grows wildly in the crags and hilly mountain sides throughout southern Europe. It has a strong, bold flavor that borders on bitter. If you have ever tasted the raw herb on its own you know that it is powerful because it can make your tongue feel numb. We are pretty familiar with oregano whether we know it or not. It is an essential herb in pasta and pizza sauces. It pairs perfectly with garlic and is often used in marinades and salad dressings. I like to use it with lemon and olive oil and a little crushed red pepper to make a simple marinade for grilled shrimp. Dried oregano is generally Greek oregano but there is also Turkish oregano and Italian oregano. The Italian variety often includes the flower buds which are slightly sweeter and more mild than the Turkish and Greek varieties. So what is the deal with Mexican oregano. Well as it turns out it is not even the same plant.

Mexican oregano is more closely related to Lemon Verbena. It has a similar flavor to oregano but it is slightly stronger with more spicy notes than sweet notes. It does have a slight citrus note as well. It is a fundamental herb in the Southwestern, Mexican and Central American pantry and is commonly used to flavor pozole, beans, chilies and stews. It pairs well with cumin and coriander. Season enchilada sauce, mole and Texas chilies with this herb to add brightness and flavor.

Mexican oregano can be found in Latin American grocery stores or in the Latin American section of your local market. There are also several reputable sources on line.

www.ranchogordo.com

www.SpiceHouse.com

www.Penzeys.com

How do you follow a pizza crawl? For many, a salad and a triathlon might be appropriate, but for the some Emeril’s and Martha Stewart Living editors, you follow a pizza crawl with a Pizza Cook-Off. Previous cooking contests include a Chili Cook-Off and a Taco Cook-Off–the events are similar to a potluck, except a theme is assigned in the invite, and guests are invited to compete with the dishes they bring. The competition has gotten quite fierce at these parties, with the contestants putting more and more effort and creativity into their dishes.

The Pizza Cook-Off entries:

Mallory Cruz entered a White Clam Pizza, inspired by the Vognole pizza, served at Otto. Mal’s version included a homemade pizza crust topped with a creamy garlic sauce, mozzarella cheese, roasted garlic, and clams sauteed in white wine, garlic, and olive oil.

Read more »

Halloween is huge in New Orleans and why not. This city just loves a good costume party. And of course we can’t have a party without food. There is a big block party in my neighborhood which generally means guests milling in and out all night. So I want to cook something that does not require much last minute work and that will hold well. It might actually be cool here so I would also like something to warm up my guests when they come in from the cold.

I also have a plethora of limes. I have a key lime tree in my yard that is over loaded with limes- I mean hundreds of them. I cannot use them fast enough. Seems to me a big batch of Margaritas or Mojitos are definitely in order as well.

I will probably whip up a batch of jalapeño corn bread too.

This pozole recipe is delicious and you do not have to worry about soaking the hominy. You can check out some of Emeril’s other pozole recipes on our website or on The Food Network. Read more »

 

« Back

Next »

Picture 1 from 5:

You’ve heard all of the hype of cooking with seasonal and local ingredients. And there are reasons for it: it’s healthier, eco-friendly and it reconnects people with, not only their food and planet, but each other. I like to cook; otherwise, I wouldn’t be doing what I do. And I only want to offer myself and others the best – needless to say, I’m a believer. Read more »

Hello Everyone!

My name is Angela Sagabaen and I work as a culinary writer for the Culinary Department here at Emeril’s Homebase. The Culinary Department helps Chef Emeril with recipe development and testing; it’s a fun and unique job and there’s always something new to learn and experience  (not to mention eat).

I’m going to start blogging on the site regularly and I just wanted to introduce myself! I hope to bring you interesting information about food, New Orleans and maybe a tidbit or two on life.

I’m originally from the San Francisco Bay Area and lived in NYC preceding New Orleans. I have been a NOLA resident for 2 years now and would love to show you the city through my eyes. So, nice to meet you and I hope to take you along a fascinating journey.

~Angela

In case you were wondering, this is what I look like.

On Saturday, several Martha Stewart/Emeril Lagasse colleagues and I embarked on a New York Pizza Crawl. One day and 6 pizzerias — all in the search for the best slices in NYC!

 

« Back

Next »

Picture 27 from 27: The ambiance at Patsy's was very loud -- lots of little tykes running around. The tomato and sausage slice was decent but it's not worth an evening trek to Harlem. You're better off going to your neighborhood pizzeria. However, the rest of Patsy's dinner menu looked great -- I'd go back there for a nice Italian dinner.

As mentioned earlier, a group from Emeril’s and Martha Stewart Living has been hosting monthly cooking competitions. The first was a chili cook-off, the second was called, ” Your Signature Dish,” and the most recent was a taco cook-off. The events are a raging success, and at each cook-off, there are more competitors with increasingly creative dishes. The Taco Cook-Off entries included: Tuna Sashimi Tacos with Tomatillo Salsa, Korean Short Rib Tacos, Grilled Swordfish Tacos, Pork Tacos with Roasted Pineapple-Habanero Chile Salsa, Grilled Cod Tacos, Chicken Tacos, and a “Bahn Mexicano” Taco (Vietnamese Slow-Cooked Pork with Sriracha Mayo). Fancy, right?

The way the cook-off works is that the event and theme are announced a few weeks ahead of time and all guests are invited to bring a dish to compete. At the cook-off, the food is served, along with drinks and snacks–like a typical dinner party, but at the end of the buffet-style meals, guests vote for their favorite dish.

When the Taco Cook-Off results were tallied, there was a tie for first place: TJ’s Tuna Sashimi Tacos, and Tim’s Bahn Mexicano Tacos were the favorites, and Brian’s Grilled Swordfish Tacos came in second.

Regardless of winning or losing (which is something a good loser would say) the event was a great time and it was exciting to be a part of competition full of adventurous cooks. And while the winning tacos were amazing, I think that a re-count would reveal the Cod Tacos as #1.

Homemade hard taco shells for TJ’s winning Tuna Sashimi Tacos

Tony’s Braised Short Rib Tacos

Tim’s winning Bahn Mexicano Tacos

The pork for Alison’s Pork Tacos

Tequila, the Official Beverage of the Taco Cook-Off

I’ve been a big fan of the Sazerac cocktail since my first sip.  It’s a cocktail rich with history and flavor.

I thought I’d share my photo journey of some of the different Sazeracs I’ve had the pleasure of experiencing over time (forgive the quality of the photos, they were all taken with my camera phone).

 

« Back

Next »

Picture 1 from 8: This is a sazerac I prepared in my very fitting fleur de lis glass.

This post wouldn’t be complete with out a recipe:

Sazerac Cocktail Recipe

• 1 lump sugar
• 3 drops Peychaud’s bitters
• 1 dash Angostura bitters
• 1 jigger rye whiskey
• 1 dash Herbsaint or Pernod or Absinthe
• 1 strip lemon peel

Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud’s bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

Yield: 1 drink

For more info on the Sazerac cocktail you can go here and here.

As a kid, I grew up eating Hubig’s Pies, as did my parents and my parent’s parents.  I got a major craving for them after reading this story from the New Orleans magazine The Gambit.  Now that I live in New York City, it’s difficult for me to get my hands on this tasty treat, but luckily I have a good friend who did me a huge favor and sent me these (minus the one apple pie I couldn’t wait to eat):

Check out this great video by writer Katie Van Syckle and director Bob Weisz on how Hubig’s Pies are made: