The people of Savannah are also crazy about their boiled peanuts, except when they pronounce 'boiled' it sounds like 'bowled' to me. In my opinion you ruin a perfectly good peanut when you 'bowl' them.
Why'd Ya'll go and bowl me?
Okay we headed south to Florida and then across the coast toward New Orleans where we really noshed it up. Well, it wasn't all 'noshing' while we were in the heart of the city. There was a bit of 'lushing' too.
VooDoo Beer in the French Market and the famous "Hurricane" at Pat O'Briens Bar
Now then back to the food part.....We had a nice brunch at Felix's Seafood Bar. It's an old establishment that was in business when Jay's grandparents visited Nawlins (how they say it down there). How about some luscious turtle soup?
We stayed at a campground in Westwego, Louisiana and made a trip to NOLA's cafe where I dined on some colorful crayfish/craw fish (either is correct, but I prefer cray because that sounds edible, whereas craw sounds a bit like fish bait to me).
Aren't we so pretty?
Moving right along now....off we headed to Avery Island and the Tabasco factory. We stopped at a restaurant for lunch and I had some alligator balls. I'll let your imagination take over here and not comment any further, except to say they were fantastic!
Alligator Balls--I'd hate to be the guy who has to harvest these!
A good southern breakfast should include some grits and chicory coffee in my opinion. The grits are easy to find and buy at home, but the chicory coffee is a bit more elusive so I picked up some while on vacation.
Hey, I bet by now you might be wondering about the title of this blog. Well, “Boo Dan and Ben, Yeah” could be things shouted out at a basketball game. However, in the context of this post on southern noshing let me explain. Boudin (pronounced Boo Dan in Cajun country) is a sausage that includes rice as one ingredient. The other ingredients are as varied as a swamp dweller can make them. The recipe: 3C. Anything that swims/crawls/burrows 1 C. Rice
Jay ate some Boudin while we were on vacation and we decided that it might be fun to make at home. We started with a recipe from Emeril Lagasse, but improvised a great deal too. We made a pork and chicken liver rendition.
Now then, the "Ben, Yeah" portion of the blog title refers to the donut-like pastry (Beignet) that is famous in the French Quarter of New Orleans. We didn't get around to eating them while there this time, but we made some when we got home. They are best eaten warm.
