White Bean Chili Verde with Pork and Mango

Latin rhythms and cuisine have always meshed effortlessly into the New Orleans heritage, from the famous Carnival tune “Mardi Gras Mambo” to the spicy Spanish influences found in Creole Cooking.

This flavorful white bean green chili with a Latin influence is simple to fix and perfect for cold evenings.

GATHER YOUR GROCERIES:

4 cans of Blue Runner Creole Cream Style White Navy Beans
12 ounces of (3/4 jar) of Salsa Verde, use the whole jar if you like a lot of heat
16 ounces mango juice
1 pound country-style boneless pork ribs
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
4 cloves of garlic, crushed
1 tablespoon parsley
Salt to taste

THE WAY TO DO IT:

Brown the spare ribs in a large pot on the stove. Remove the browned ribs and pour off any excess fat. Retain the brown bits stuck to the bottom of the pot. Add the diced peppers and onion to the pot and sauté until wilted. Add the garlic, salsa Verde, mango juice, parley, and beans to the pot. Chop the ribs into smaller pieces and return to the pot. Simmer for 1 hour. Add water if the chili thickens too much and Salt to taste.

One of my favorites. Bon Appétit!

Red Velvet Bourbon Cake Balls

This trendy treat with a New Orleans flair is simple to make, perfect for entertaining, and sure to be raved about at your next party. The velvet cake gives this treat a delicious cocoa flavor, and the bright red color makes it a festive addition to Holiday parties. GATHER YOUR GROCERIES: Red Velvet Cake - baked but not frosted One cup of Cream Cheese Frosting. (recipe below) Semi-Sweet Chocolate Chips - 1 bag One fourth cup of Whiskey THE WAY TO DO IT: Cook the red velvet cake following the directions on the cake mix package or your favorite from-scratch recipe. Cool the cake completely. Do not frost. Crumble cake into a large mixing bowl and drizzle the whiskey onto the crumbled cake. Dollop the cream-cheese frosting into the cake and whiskey mixture and combine thoroughly—chill mixture for one hour. Roll the chilled whiskey cake into quarter-sized balls and place it on a cookie sheet. Chill the balls until they are firm. Melt the chocolate chips in the microwave, following the

Cajun French Language Dictionary

Cajun French is different from the language spoke in France. Acadians migrated from France over 300 years ago. Just as Americans speak English differently after being separated from England for hundreds of years, the same is true of the Acadians. Here is a few of my favorite Cajun phrases: Bon Appetite! Enjoy! Bonjour Mes Amis Good day my friends. Ca c'est bon That's good! C'est magnifique That is great! Faire des commissions buy groceries, making grocery bill Fais do do Traditional Cajun dance or party Lagniappe An unexpected nice surprise. Laissez les bon temps roulet Let the good times roll! Mamere Maw maw or Grandma Merci Beaucoup Thank you very much. Mon cher My dear. Mouche a mielle Honey bee

Hello World

In my family, everyone has a nickname. My nickname is Sugie. It's an endearment and a form of the word sugar, because I was such a sweet baby. I was born in New Orleans in 1964. I lived on Rampart Street with my father, Honest Joe, and my mother, Beanie. I must have been a beautiful baby because my Godmother, that I called Nanny, said I looked just like a Chatty Cathy doll. As the oldest, I had an entire 16 months of total adoration from my parents until my brother showed up and ruined my one baby show. My parents called my brother little man. I couldn't say little man, so I changed his name to Manny, and five decades later, the name still sticks. Manny and I overcame our differences and happily basked in the glow of our parent's love until 16 months later when my little sister Tweety showed up. Tweety became the baby, and I was suddenly the Big Sister who had to help take care of the baby. I wanted to be the baby, not take care of the baby. My life was ruined. --- Sug

Search This Blog