I have to tell you from personal experience, tradition can be so very delicious! For example, every Monday in most New Orleans kitchens, there’s a pot of red beans slowly cooking on the stove. That, truly, is a tradition that should be started in every kitchen across the globe.
|Classic New Orleans Garden District Home|
Red beans and ham by themselves are fairly bland; it’s what seasonings you choose to add that make it an extraordinary dish to be savored. Along with the beans and ham, you must add the holy trinity of creole cooking... celery, onion and green peppers. In season five of Top Chef, guest judge Emeril Lagasse explained to the competing chefs these three ingredients are referred to as the “Holy Trinity.” Also, the right combination of spices: salt, pepper, thyme, and parsley are among my favorites.
|"St. Joan of Arc, Maid of Orleans"at the French Market|
Red Beans and Rice, oh, they are so nice! The smell of the red beans slowly cooking on the stove emanates throughout the house. It’s such a warm and comforting aroma. And, I have to spill, the smell sends to my happy place!
|New Orleans Garden District|
|The "Original" Beignets at Cafe Du Monde|
As I mentioned, there are a variety of ways you can make your red beans and rice, some add smoked sausage, or more specifically, Andouille or toss in a little savory Tasso ham. Some cooks add bay leaves, or other spices, it really is up to your own palate, as long as you keep the trinity!
|Corn Bread in the classic cast iron skillet|
But this story is for another time.... I have very strong opinions on the proper way to make corn bread.
Well, until next time...
May your kitchen be filled with good food, loving family and friends, and great wine!