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Same ole New Year's foods bore you silly?  Try these different takes on old those staples!

12/29/2012

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The New Year lucky trio
Cabbage, cornbread and Black-Eyed peas:  Yes, we're talking about the old standby foods you eat on New Year's day to bring you luck for the whole year.  But, unless you're a master chef, or just a brave foodie, its almost impossible to make these dishes taste special.  Let's face it - they are pretty boring dishes to work with from the start. 

Besides being a special meal, this classic combo is primed to bring diners good luck, prosperity and a long, healthy life in a year bearing an unlucky number. But, good luck doesn't have to mean bland taste. So, we found some great alternative recipes to mix up these old favorites from the James Beard cookbook.  Change is good, so give these a try or put your own stamp on them to enjoy a lucky and yummy new year!

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Hoppin' John Bake

Black-Eyed pea casserole.

Half a 16-ounce bag black-eyed peas (1 cup)


6 cups chicken broth, divided
1 cup uncooked rice or more slices bacon
1 red bell pepper, finely chopped
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon fine table salt
1/4 teaspoon freshly ground black pepper
8 ounces Monterey Jack cheese, coarsely shredded

Put black-eyed peas in cold water overnight. Drain and rinse well.

Add peas to pot with 4 cups broth. Bring to boil over high heat. Reduce heat to low, cover and simmer 1 to 1 1/2 hours, until tender but not falling apart. Drain.

In heavy, medium saucepan, stir rice with remaining 2 cups broth. Bring to boil over high heat. Reduce heat to very low, cover and simmer 18 to 22 minutes until rice is tender. Fluff with fork, cover.

In heavy skillet, cook bacon until crisp. Reserve 2 tablespoons drippings in skillet. Crumble bacon. To drippings, add bell pepper, onion and garlic. Cook over medium heat, stirring often, about 8 minutes, until tender. Transfer to large bowl; stir in salt and pepper.

Preheat oven to 350 degrees. Lightly grease 7-by-11-inch glass baking dish.

Add black-eyed peas, rice, bacon and 1 cup shredded cheese to vegetables. Combine, top with remaining cheese and bake 15 to 20 minutes, until cheese has melted. Serve hot.

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Helen Evans Brown's Corn Chili Bread

Mr. Beard writes: "The late Helen Evans Brown was a specialist in California's traditional foods. This recipe is extremely moist" -- yes, delightfully so. ... "It is one of my oldest bread recipes, and one of my very favorites. I have often served it for large parties, doubling the recipe, which is very simple."

3 ears corn, husks and silk removed (I used 1 1/2 cups frozen corn kernels)
1 cup yellow cornmeal
1 cup sour cream
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 large eggs, well beaten
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup very finely diced Gruyere or Monterrey Jack cheese
4-ounce can diced green chiles, drained

Preheat oven to 350 degrees. Generously butter 9-by-9-inch glass baking dish or 21/2-quart soufflé dish.

If using fresh corn, scrape kernels from cobs. Put (fresh or frozen) corn in large bowl. Add cornmeal, sour cream, melted butter, eggs, baking powder and salt; stir to mix. Fold in cheese and chiles.

Pour into prepared baking dish. Bake about 45 minutes, until lightly browned and firm. Serve warm. "With melted butter," wrote Mr. Beard.

Makes 9 to 10 servings.


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Good Luck Pork and Cabbage

A slow cooker recipe for old-world inspired Good Luck Pork and Cabbage, popular for good fortune in the new year, is sure to make your life in the kitchen easier.

Serves: 6

Cooking Time: 6 hr

What You'll Need:

4 cups shredded cabbage 2 apples, coarsely chopped 1 small onion, chopped 1/2 cup brown sugar 1/2 cup apple cider vinegar 1/2 cup apple juice 1 teaspoon salt, divided 3 pounds boneless pork butt bottom roast 1/4 teaspoon black pepper 1 tablespoon vegetable oil

What To Do:

In a 5-quart slow cooker, combine cabbage, apples, onion, brown sugar, apple cider vinegar, apple juice, and 1/2 teaspoon salt; mix well.

Evenly sprinkle roast with remaining salt and the pepper. In a large skillet, heat oil over high heat and brown roast on all sides.

Place roast in slow cooker over cabbage mixture, cover, and cook on low heat 6 to 8 hours, or until fork-tender.

Think you'll give these recipes a try?  Or do you have a nice different take you'd like to share?  Let us hear from you in the comments below!


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Christmas is close..  Holiday cocktails anyone??

12/17/2012

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By:  Alex Templer - MSTv

As the weather gets cooler, or hotter, or whatever cause this is Louisiana, right?  Anyway, no matter what the temperature, we all can always go for a nice refreshing cocktail.  We love to make your lives easier, so we rounded up some of our favorites you can easily make at home. 

So, grab some friends or a mob, then hit the kitchen and stir up some of these little mixers.  Plus, don't forget to leave Santa a glass or two!

Got a favorite cocktail you want to share?  Let us know on our Contact page!  We'll try it, then share it!

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Candy Cane Cooler By: intoxicology.net

1 ounce vodka

1/2 ounce peppermint schnapps

1/2 ounce B&B (Benedictine and brandy)

1/2 ounce half-and-half

Peppermint stick for garnish

Mint sprig for garnish

Ice

Add vodka, peppermint schnapps, B&B, and half-and-half into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice and stir. Garnish with a peppermint stick and mint sprig.


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Mulled Wine

Makes 8 servings  

4 cups apple cider

1 (750-ml) bottle of Cabernet Sauvignon (or red wine of preference)
1/4 cup honey

2 cinnamon sticks

1 orange, zested and juiced

4 whole cloves

3 star anise

Peel of one orange, cut into wide strips, for garnish

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.


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Poinsettia cocktail

1/2 ounce Cointreau

2 ounces cranberry juice

4 ounces champagne

3 whole cranberries for garnish

Chill liquid ingredients ahead of time. Pour the Cointreau and cranberry juice into a chilled champagne flute. Stir well, and top with champagne. Float the cranberries on top for garnish.



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Christmas Spirit Shooter








  • 1/2 ounce sour apple schnapps
  • 1/2 teaspoon grenadine
  • 3/4 ounce cinnamon schnapps with gold flakes (preferably Gold Strike brand)

Directions Pour the sour apple schnapps into a 1 1/2-ounce shot glass.

Gently pour in the grenadine. (It will sink to the bottom to make the red layer.)

Shake the bottle of cinnamon schnapps, then turn the bottle upside down to bring the gold flakes to the top. Measure out 3/4 ounce. Hold a small spoon upside down inside the glass, directly over the apple schnapps layer. Gently pour the cinnamon schnapps over the back of the spoon to make the third layer.


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A festive season calls for a even more festive meals. Try these

12/15/2012

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Cool & tasty Mojito fruit Salad

Looking for a snack to refresh you during this holiday season?  Try this cool and yummy salad from our friends at Tasty25.com! 
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By: Tasty25 Staff

A true one-of-a-kind healthy & delicious recipe! This Mojito Fruit Salad, sent in by Lillian Vargas from San Antonio, TX, is a tasty & creative way to get in your daily serving of fruit, along with 100% of your daily suggested Vitamin-C intake! This sweet tasting treat takes only 5 minutes to make, and can be served fresh or chilled in the refrigerator for an hour before serving. Rate and comment below, let us know what you think, and Happy Cooking!

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Let's make it!

1 Cup cubed, seeded watermelon
1 Cup seedless grapes
1 Cup cubed cantaloupe 1 Cup strawberries (Cut in halves.)
1 Cup kiwi (Peeled & cut into quarters.) 1 Cup fresh blueberries
3 Sprigs fresh mint
1 Tsp. white granulated sugar
1 Tsp. honey
2 Tbsp. fresh lime juice
Directions: (Approximate cook time: 5 minutes; Serving size – 4-6 adults)
  1. Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; Top fruit mixture with blueberries.
  2. Stir mint, sugar, and lime juice together in a bowl, crushing mint with the back of a spoon while mixing to extract flavors; Pour over fruit mixture.
  3. Just before serving, gently toss or flip the sealed bowl several times to coat the fruit with the dressing. (Serve fresh, or refrigerate 1 hour before serving for cold salad.)
  4. Eat & enjoy!

Creole Milk Punch

What is it?  Think a not so thick & refreshing Egg Nog, because its cold and sweet.  Plus, with enough booze in it to knock you on your ass!  Now, if this sounds good, make, taste and share some now!
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By: Angela Stablier-MSTV

Serves 10.
This recipe is really easy to make and a nice alternative to Egg Nog.  Since its almost like a classy milkshake, serving it in more formal glasses will impress and delight your guests.  Preparation is easy, tasty and fun, so let's make some!

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Let's make it!

2 qts. whole milk (must have)

1/4 gallon. French Vanilla ice cream

1 fifth Brandy

1 fifth Dark Rum

1 qt. Custard ice cream

1 Tsp Vanilla Extract

2 Dashes of Nutmeg &/or Allspice

1. Mix milk, ice cream and liquors together with electric mixer.

2. Mix in about half the Custard ice cream (slightly less than 1 quart).

3. Store in freezer until about an hour before serving.

4. Serve with sprinkles of nutmeg and cinnamon over the top of each glass if desired.

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A missed New Orleans treat gets another chance at life by fan support.

12/13/2012

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By: Judy Walker, NOLA.com | The Times-Picayune
December 13, 2012

Savory Simon looks a bit like Santa Claus these days, bearing on his sturdy form the effort to help Hubig's Pies rebuild the beloved Marigny-based bakery destroyed by fire this summer. The rotund mascot is showing up on gift items from silk ties to Mardi Gras beads to tile coasters, cuff links and more, in an effort to capture the pie-loving gift-giver.

The company is having a Holiday Pop-Up store Saturday, Dec. 15, 10 a.m. to 6 p.m., at Dirty Coast, 5631 Magazine St., selling the same merchandise as on their website: A red silk tie, red D-ring belt, key fob, Mardi Gras beads, die-cut magnets and more, in addition to T-shirts, baby onesies and aprons with Savory Simon's mug.

"We look forward to seeing our fans in person to thank y'all for the tremendous support we have received during our rebuilding efforts," the Hubig's Facebook page notes.

Lizano's Glass Haus, 3400 Cleary Ave., Suite B, in Metairie, is selling ornaments consisting of small glass pies fused to red glass rectangles, with different flavors and slogans on them, with the owners' "express permission, of course. I get questioned all the time," said Paulette Lizano. "The Ramsey Family and Simon Hubig Pie Company have been great in supporting our small family business.

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Hubig's Pies, also sometimes called Hubig's New Orleans Style Pies are a brand of fruit and sweet-filled fried pies produced by the Simon Hubig Pie Company in New Orleans, Louisiana.
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"They have been fun to create, especially to perfect the pie shape and all with the icing. The Ramsey family gave us two thumbs up!" said Lizano. The Simon Says... ornaments are $25 each, or three for $65. Lizano said she also will be selling the ornaments at the Arts Market of New Orleans in Palmer Park, which is operating both Saturday and Sunday this weekend.

Savory Simon is all the company has to market in this first Christmas without pies.   The home page of their website says, "Many unsolicited campaigns have come to our attention; they take precious time to manage. We appreciate the attempts to help, but ask those using the Hubig's name, brand or likeness to cease their campaigns.


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  • My Events
  • Music
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  • MSTv Louisiana + Branches
    • MyScene TV: Dallas
    • MyScene TV: DC
    • MyScene TV: Korea
  • My Geek/Tech cool
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