New Orleans Begniets

Mitch Landrieu

Mitch Landrieu

By

Phil LaMancusa

            What can you say about Mitchell Landrieu? Politician and lawyer; son of a mayor, brother of a senator, one time deputy Governor and State representative; present mayor of New Orleans. First ran for mayor in 1994, narrowly lost in 2006 and took two thirds of the vote to win it in 2010.

            The city was left with a hundred million dollar shortfall thanks to the previous administration (C. Ray Nagin). He placed a hiring freeze on the police department and crime rates rose as police ranks dwindled.  He did things to beautify the city that our visitors will notice and left other parts to wither. He over saw the removal of city monuments (statues) that represented personages that were pro slavery and a minority of radicals on both sides of the argument disrupted the city with protests that took an additional portion of our police department from other duties. His infrastructure projects have cost money and have inconvenienced citizens. He is very adept at using federal monies for city projects and one of his gaffs is known as the ‘streetcar to nowhere’ on Rampart Street.

            Landrieu is a career politician and is a staunch advocate for juvenile justice system reforms; he also is a fiscal conservative actively working on and repealing an Orleans parish ‘amusement tax’ (2% of gross sales) and as a career politician is widely regarded as someone who has his eye on Washington D.C.

            He has reached term limits as a mayor and leaves the city with mixed viewpoints of his legacy. As mayor, he has done nothing wrong.

            

C. Ray Nagin

C. Ray Nagin

By

Phil laMancusa

He came on like gangbusters. Native son of the seventh ward and Treme who went to college on a baseball scholarship, took a BS in accounting and became a CPA. He took jobs around the country and landed with COX communications where he rose, at thirty three years of age, to Vice President and General Manager in 1989 with a pay of $400.00.00 a year.

He was active in city, state and national politics as a lobbyer and functioned well at the local level, performing with many civic organizations; he also had irons in the fire in many local business deals, a shrewd operator. At forty-six years old entered the New Orleans political scene by announcing his candidacy for mayor. He touted himself as a poor son, born amongst us in Charity Hospital and as a business leader would take the city to a new level. He was elected mayor in 2002.

Katrina came in 2005 and the mayor lost his effectiveness. He holed up at City Hall and rarely ventured out to see to his constituents well being. He did make a forceful rant against the Federal Government on WWL radio with an impassioned plea for help and a demand for assistance.

He narrowly won a second term with two thirds of voters still displaced and helped to contribute to the city’s slow progress on a path of recovery. However, it appears that he was working both sides of the street; wire fraud, conspiracy, bribery and money laundering got him a trial and a sentence in the slammer where you’ll find him today. He remains a lesson in greed, ineptness and showmanship bravado. His release is scheduled for May 25, 2023

New Orleans Olive Salad

Kitchen Witch New Orleans Olive Salad

2 medium carrots

1 cup cauliflower florets

1 small red bell pepper

16 large green olives pitted

2 cups medium green olives pitted

1 cup brine-cured black olives pitted

1 ½ cups extra-virgin olive oil

¼ cup red wine vinegar

¼ cup brining juice from olive jar

6 cloves fresh garlic minced

4 ribs celery

¼ cup (1 small jar) capers

10 sprigs flat-leaf (Italian) parsley

2 tsp dried leaf oregano

1 tsp dried basil leaf

½ tsp crushed red pepper flakes

Directions:

Reduce all pertinent ingredients to proper sandwich salad size (dice real small)

Mix well and refrigerate for at least 24 hours and enjoy!

P.S. Feel free to play around with ingredients i.e. use pimento stuffed olives and eliminate the small red pepper etc etc. 
Muffaletta Sandwich
Take your sesame seeded Italian loaf and layer in three meats and two cheeses alternately with a layer of cheese on the top. Toast in the oven open faced and when toasted but not colored take out of the oven, top the bottom (with the filling on it) layer with a healthy scoop of drained (use a slotted spoon) olive salad. Cut into sandwich size pieces and enjoy!

Seafood Boil Seasonings

BOIL MIX

Now this mix is for 30 lbs of crawfish, shrimp and/or crabs so adjust. The recipe comes from a caterer in Abbeyville, La. so I'm not sure if she toned it down OR NOT.

1/2 c. salt

1/2 c. cayenne

1/2 c. lemon pepper seasoning

1/2 c. garlic powder

1/2 c. whole black peppercorns

1/4 c. ground cloves

Bring to a boil, dump in seafood bring back to a boil, boil 5 min and turn off the fire (or remove from), let sit in water 20 min or until cooked to your liking (off the flame)

Potatoes, sausage, heads of garlic, bayleaves, corn etc upon your whim may be boiled with the feast

Amen

Free People of Color in New Orleans

Po Boy Views

By

Phil LaMancusa

Free People of Color

Or

New Orleans’ Third Society

            It might be important to note, as we reach our three hundredth birthday, that New Orleans’ is not, what can be considered, an old settlement/colony and that for over two hundred years before us the societies that fashioned our world here were in full swing long before Sieur de Bienville brought the first two slaves (George and Mary) into the French outpost that was in the crescent of the river that the Ojibwa Indians called misi zibi or Father of Waters.

            The period of exploration and land grabbing was pretty much a white man’s undertaking and the subjugation of ‘primitive’ peoples (indigenous American, African) for pleasure and profit was part of the modus operandi of the male Anglo explorers and exploiters. It goes without saying also, that a shortage of European women did not deter the conquering heroes from exercising their sexual impulses with whatever female happened to be on hand; Indigenous Americans were harder to handle and soon were either displaced or destroyed; however, the slave trade was well established and provided ample opportunity and supply of feminine companionship. As a result, Africans, as time went on, were subjected to a genetic melding with Europeans, these mixed blooded Africans multiplied in numbers and became a new culture and class of citizenry; and they needed to be reckoned with, much for very practical purposes.

            Exploring and evidencing was part and parcel for this third race of peoples to fit into Anglo/Afro society, and the complexities of this racial bridge had astounding consequences. From the beginning of our French and Spanish occupation-- with the occurrence of manumission and the outright ability of an enslaved person to purchase their freedom-- a class of peoples did arise throughout our colonies and was labeled Les Gens de Couleur Libres--- Free People of Color (FPC). As time went on, classes within this class gave rise to definitions and labeling concerning the degree of proportion of blood—Black compared with White-- that these Creoles of Color had running through their veins. Mulatto (50% African); Quadroon (25% African); Octoroon (1/8 or less); ‘not all Free People of Color were Creole and not all Creoles were free people of color but over time there has been some tendency to conflate the two, or use the word to refer to people of mixed race, which many but not all free people of color were’ (LSU libraries)

Generation after generation, through, the systems of outright taking of concubines and the more formal Placage arrangement placed women of color into the arms of European men; perpetuating the systems themselves. And, with the rearing and educating of the resulting offspring and subsequent societal mobility as a side effect, not only was eventual freedom a likelihood but, the ensuing possibility of economic security and solidarity from this closely knit society (FPC), as well, was practically guaranteed.  Against all odds the FPC actually thrived and prospered. ‘On the eve of the Civil War (1862), in New Orleans alone, there were 18,000 FPC owning and paying taxes on $15,000,000.00 worth of property.’ (Le Musee de F.P.C.) That’s literally between ten and fifteen percent of the population working in professional capacities, as artists and artisans, opening businesses, owning land and in some cases purchasing slaves for personal use.

            As first generation American and a northerner to boot, the scope and importance that FPC had that influenced not just the United States in general, but New Orleans in particular is somewhat beyond my ken (and possibly yours); however, I can tell you from what I have read and can understand, if you are going to understand this city to any degree, you need to know how FPC formed the foundation of our world here; the very fabric of our Joie de Vive.

            That being said, me expounding what I know about the FPC would be like you listening to a child trying to explain what’s inside a book by looking at the cover; however, I can tell you how to find out the whole story of the FPC from the people who study and live this historical American phenomenon; they are here in New Orleans and hold the pieces of the puzzle that make up who we are, where we came from and where we’re going.

            For sure you could just go to Professor Google and that would end up with inaccuracies, confusion and besides it would keep you from discovering the real deal. There’s a place that you can physically go to and have an immersion that will leave you wiser in spirit and intelligence while opening up your heart and your mind. It’s Le Musee de f. p. c. at 2336 Esplanade Ave. New Orleans, La. www.lemuseedefpc.com open Wednesday through Sunday; call for times and to book a tour 504-323-5074

            Book a tour? Yes. Situated in a wonderful Greek revival (I call it a) mansion are documents and photographs and art work and a knowledgeable staff that gave me more information in forty-five minutes than I could digest in weeks. From the French Quarter it’s about a twenty minute walk or bus ride or whatever, past stately large homes and shading oak trees where at one time many FPC had homes. The neighborhood is called upper Treme, where also, FYI was an enclave of Greek, Lebanese and Syrian peoples; but that’s another story. Heck there are more stories here than you can shake a stick at.

            So, there you have it (or as much as I have room to spill out to you) for those of you that want to know more about this city than red beans and rice on Monday and where to find a decent happy hour; know this: unless you learn about our heritage (s) here, you will never fully understand New Orleans.

D. H. Holmes Recipes

D H Holmes Potpourri Restaurant Recipes

-----Original Message-----

From: Jean

Sent: Friday, March 29, 2013 12:31 PM

To: phaedrus@hungrybrowser.com

Subject: D H Holmes Bread Pudding and Lemon Pie

Uncle Phaedrus -

I would be so appreciative if you could help me find two recipes, both from

the DH Holmes Potpourri Restaurant.  The first is their Bread Pudding with

Whiskey (or Bourbon) Sauce.  It was absolutely the best!

The second is their "Lemon Pie" which was a baked meringue shell topped with

a lemony custard sauce.  It was very unique!

Thank you for your help -

Jean

Hello Jean,

I had no success locating any mention at all of these recipes other than your own request from last year on a blog. Sorry.

There was a cookbook published called "Bayou Banquet: Recipes from a Potpourri of Cultures" by: D. H. Holmes. I don't know that those recipes are in it, but they might be. It's out of print, and I could not find a used copy for sale anywhere at all. You might check with your local library and see if they can locate a copy.

These three recipes are from that cookbook:

Poppyseed Dressing

Chicken Salad

Orange-nut bread or muffins

The only other advice that I can give you is that you might write to Judy Walker, the Times Picayune Food Editor and ask for her help. See:

Judy Walker, Times Picayune Food editor

Phaed

I saw your post regarding the d.h. holmes/New Orleans bread pudding and "lemon pie" requests. I have the Bayou Banquet book and here's the deal:

The bread pudding is called Memere's Bread Pudding  and there is a Bourbon Sauce recipe that is separate.

The Lemon Pie isn't a pie, it is Oeufs A La Neige -- Eggs in Snow.

JAMES

-----------------------------------

Oeufs A La Neige - Eggs in Snow

From the D.H. Holmes Bayou Banquet Cookbook

2 eggs, separated

2 egg yolks

1-1/2 cup sugar

1/4 tsp salt

2 cups half and half, scaled

1/2 tsp vanilla

Preheat oven to 500 degrees.

Beat the 4 egg yolks well, place in the top of double boiler with 1/4 cup of the sugar and salt. Slowly stir in the scaled cream.

Cook over boiling water - water should not touch top of double boiler - until custard coats a wooden spoon.

Cool immediately in a bowl of ice water. Stir and stir in vanilla. Pour into oven=proof soufflé dish or individual bowls.

Beat egg whites with a dash of salt to soft peaks. Gradually add 1/4 cup of sugar and beat to stiff peaks. Heap the egg whites on the custard.

Place soufflé dish or bowls in a pan of ice water and put the whole into the hot oven just long enough to brown the tips of the meringue.

Meanwhile, caramelize remaining 1 cup sugar by stirring over low heat in a heavy pot until sugar melts and forms a syrup.

Immediately drizzle over meringue puffs and custard.

Serves 8

VARIATIONS

Flavor custard with one tablespoon grated lemon or orange rind or a little rum or brandy.

Flavor egg whites or custard with almond extract. We prefer the caramel, but it may be omitted, if you wish.

----------------------------------------------------------------------------------------------------------------

Memere's Bread Pudding

From the D.H. Holmes cookbook - Bayou Banquet

3 cups diced stale French Bread

5 eggs, beaten

3 cups milk

1 cup heavy cream

3/4 cup sugar

1/2 tsp grated lemon or orange rind

1/2  tsp vanilla

1/2  cup raisins, optional

Nutmeg

Butter and sugar for topping

Preheat oven to 350 degrees. Place bread in buttered 3 quart casserole. Heat, but do not boil, the milk and cream together and slowly pour over the eggs, beating well.

Add sugar and vanilla to egg mixture. Mix until sugar is dissolved. Pour over  bread. Dot with butter, sprinkle sugar , nutmeg and rind and raisins on top.

Place in pan of hot watter. Bake at 350 degrees for one hour, or until a knife inserted in the center comes out clean. Serve hot or cold with the following sauce -

or Whiskey Sauce.

Memere's Bread Pudding Sauce

Boil one cup orange juice and 1/2 cup sugar. Stir in 1 tsp grated orange rind.

Bourbon Sauce for Bread Pudding

1/2  cup butter

1 cup powdered sugar

1 egg yolk

1/2  cup bourbon, or Grand Marnier

Cream butter and sugar over low heat, stirring constantly. Blend in egg yolk. Gradualy add bourbon - continuing to stir over low heat. Bourbon whiskey is our pick,

but try a little grand Marier for a slight orange flavor. Serve of hot bread pudding.