New Orleans eateries and business will host a Hurricane Isaac Relief Tailgate from noon to 3 p.m. Sunday on the Piazza d’Italia, 300 Poydras, New Orleans. Commander’s Palace, Café Adelaide and the Swizzle Stick Bar, SoBou, NOLA Restaurant, Bourbon House, Palace Café, Reginelli’s, and the Loew’s Hotel.
Food and drink will include a signature cocktail, the Adelaide Swizzle, and there will also be a Saints costume. The winner will receive two tickets to see the Saints this season and a one-night stay at the Loews Hotel.
All proceeds will go to the Saint Bernard Project to benefit recovery efforts from Hurricane Isaac. In case of rain, the event will move to the ballroom at the Loews Hotel, 300 Poydras, New Orleans.
Art and Soul, Art Smith’s Southern-inspired restaurant in Washington, D.C., will host a fundraiser Sept. 6 for Hurricane Isaac relief in Plaquemines Parish. The restaurant’s executive chef, Wes Morton, is a native of Abbeville.
“When chef Wes told me the news coming out of Louisiana, I knew that we had to do something to help,” Smith said in a news release. “I hope our friends in the Washington, D.C., area can join us for our Louisiana Shrimp Boil to assist residents of Plaquemines Parish.”
The boil will be 8 to 11 p.m., Thursday, Sept. 6 on the patio of Art and Soul, 415 New Jersey Ave. NW, Washington D.C. A $55 donation nets you food and beverages. There will also be a silent auction. All of the proceeds will be donated to the Red Cross for aid to Plaquemines Parish residents.
Call (202) 393-7777 for tickets.
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Chili Pie Casserole
Serves 4 to 6. Recipe is by Jessica S. Freeman, “Recipes and Remembrances” by the Mount Olive Baptist Church in Smithdale, Miss., with adaptations by Julie Kay.
2 lbs. ground beef
1 medium onion, chopped
1 tsp. chili powder
4 cups corn chips, divided
2 (19-oz.) cans chili
½ cup water
1 cup grated Cheddar cheese
Sausage ‘n’ Tater Casserole
Serves 6. Recipe is from “Southern Living Slow-Cooker Cookbook,” with adaptation by Julie Kay.
1 (16-oz.) pkg. hot-flavored bulk (ground) pork sausage
1 onion, chopped
4 large garlic cloves, pressed
1 (10¾-oz.) can Fiesta Nacho Cheese Soup
1 (10¾-oz.) can cream of onion soup
1 (10¾-oz.) can Cheddar cheese soup
¼ tsp. ground red pepper, optional
1 (32-oz.) pkg. frozen Tater Tots, partially thawed
Cajun Pot Roast With Maque Choux
Serves 6. Recipe is from “Fast Slow Cooker Cookbook” by Pillsbury. Published by Wiley.
2- to 2 1/2-lb. boneless beef chuck roast
1 tbl. Cajun seasoning
1 (9-oz.) box frozen whole-kernel corn
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (14.5-oz.) can diced tomatoes, undrained
1/8 tsp. black pepper
1/2 tsp. red pepper sauce
Slow-Cooker Macaroni and Cheese
Serves 6 to 8. Recipe is by Sue Nelson.
8 ozs. elbow macaroni, cooked and drained
1/4 stick butter
1 (12-oz.) can evaporated milk
11/2 cups milk
1/2 tsp. salt
2 eggs, well beaten
3 cups grated cheddar cheese
1. Spray slow cooker with nonstick cooking spray. Cook macaroni. Drain and pour into slow cooker.
2. Add butter, evaporated milk, regular milk and salt.
3. Beat eggs and add a small amount of butter and milk mixture to them. Add to pasta in slow cooker.
4. Stir in cheese and cook for 3 hours on Low. Do not lift lid.
Veggie White Bean Soup
Serves 8 to 10. Recipe is by Julie Kay.
1 lb. dried Northern beans
1 (1.4-oz.) pkg. Knorr’s vegetable recipe mix
1 (14.5-oz.) can petite diced tomatoes
1 (8-oz.) pkg. fresh mushrooms
1 (1.0 oz.) pkg. Hidden Valley dried spicy ranch salad dressing and seasoning mix
1 tsp. black pepper
The Thursday Red Stick Farmers Market, normally held at the Pennington Biomedical Research Center, 6400 Perkins Road, will close this week because of the anticipated affects of Tropical Storm Isaac. At this time, the Saturday market downtown is expected to open as usual.
Crispy Boudin Green Bean Casserole
Serves 6 to 8. Recipe by Joshua Hebert, Bearfoot Arts LLC.
1½ lbs. fresh green beans, cut into 1-inch pieces
2 tbls. unsalted butter
4 tbls. extra virgin olive oil, divided
½ tsp. red pepper flakes
2 shallots, chopped
Kosher salt, to taste
4 cloves garlic, minced
½ tsp. chopped fresh thyme
8 ozs. sliced cremini mushrooms
1½ tbls. all-purpose flour
1½ cups heavy cream
3 tbls. chopped chives
2 tbls. chopped parsley
Pepper, to taste
2 strips bacon, cut into ¼-inch pieces (lardons), preferably applewood smoked
8 ozs. boudin