Seafood Guinbo

From the kitchen of Executive
Chef Paul Wayland-Smith, The

f American Queen... The Delta

4 Queen Steamboat Company

f 1c. olive oil

fic. flour
2 quarts shrimp stock (hot or
cold)

g ib. Andouille sausage (suggest,
smoked pork sausage cut in 4”
slices_

4 ‘4 Ib. tasso (medium diced)

a4 Ib. okra (frozen is okay)

1 4c. onion (medium diced)
A™% c. celery (medium diced)
5 cloves garlic (crushed)
% ¢. tomato paste
i Ib. shrimp (40-50 peeled)
4 Ib. crab meat (claws are okay)
% lb. crawfish tails
2 tsp. gumbo fillé
2 bay leaves
R2 tsp. thyme leaves
Ai tsp. each pepper: white, black
id cayenne {to taste)
é“c. cooked rice (enough for
vhole pot of soup)
‘The first step is to make sure all
angredients are ready. Next, make

dark roux. In a heavy soup pot or’

dutch oven, heat oi! over medium
o high heat. Add flour and stir
continuously until the cofor of a
hocolate bar. About 20 minutes.
Do not burn: Add sausage, okra

id vegetables. Mix well and stir
nti! onions are soft. Add paste
nd garlic, cool for | minute more
nd -add stock.. Stir until smooth
nd bring to a simmer. Add spices

id cool at least a half hour. Add
eafood and cook for five min-
ates. a
Adjust seasoning with tobasco
nd serve over # spoonful of
ooked rice.

Banana Foster

From the kitchen of Executive Chef

Paul Wayland-Sinith, The American

Queen, The Delta Queen Steamboat Company
3-4 ripe bananas (peeled and cut into quarters)
1 pint vanilla ice cream
‘|b. sweet butter
4 lb. dark brown sugar
4 tsp. orange zest
4 tsp. cinnamon (ground)
2 oz. dark rum
1 oz. banana liqueur
In a sauté pan, melt butter over low heat and add brown sugar, Stir con-
tinuously -until blended and smooth. Add orange zest, cinmamon and
bananas, carefully add liqueur and fMlambeé. Continue to cook until Mambé
goes out and carefully serve 2-3 pieces of banana with 2 oz. of sauce over

a scoop of ice cream.. Serves six.

Louisiana libations

Sazerac

THE SAZERAC is claimed to be
one of the first beverages created in
New Orleans. Originally concocted
with absinthe, a wormwood-based
liqueur that is now illegal, and two
brands of bitters. this cocktail has
been: revised for modern tastes. It

‘Was traditionally served straight up
-but it can also be poured over ice.
% tsp. Anise-flavored liqueur (ie:

Pernod)

1 tsp. super-fine sugar
% tsp. bitters

2. 02. rye or bourbon

_ Gamish:

1 thin strip lemon zest

~ Pour the liqueur into the bottom
of an old fashioned glass, swirling
to coat the bottom and sides. Fill a
cocktail shaker with cracked ice,
then add the sugar, bitters and
whiskey. Shake vigorously to blend,
then strain the mixture into the pre-
pared glass. Garnish with a twist of
lemon zest. Serves one.

Hurricane

MOST VISITORS to New Ortcans
find time to stop at Pat O'Brien's
bar for a hurricane, a fruit-based
rum punch. And since New Orleans
not only does not prohibit drinking
in the streets but actually seems to
encourage it, you are. allowed to
carry out a second drink in a paper
cup with you to your next destina-
tion.

% c. Hawaiian Punch

4 isp. fresh lemon juice

2 oz. dark rum

Garnish:

Half orange slice and maraschino

’ cherry

In a cocktail shaker, ‘combine
the Hawaiian. Punch. femon juice
and rum. Shake vigorously to
blend, then pour into a tall
stemmed — glass
cracked ice. Garnish with the

orange slice and maraschino cher-

ty. Serve with a straw.
Serves one.

Eateries abound on bayou.

packed: with"

rom page 2B
lomemade sausages (such as andouillee), rice and pep-

According to Paul Prudhomme, owner and chef of K-
ul’s Louisiana Kitchen, over the past 10 years Cajun
id Creole have merged into a new kind of cooking called
mply “Louisiana Food.” Today, New Orleans has more
Pstaurants per square mile than any other American city,

~Advertisoment—

Sara's at Ambleside

opened June 2, 1995.

This smal! old- fash-

ioned café, which his-

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ffers 32 flavours of gourmet quality ice
ream) and the best milk shakes and sun-
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elicious deep ‘dish pix. ind cakes, all
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The :atmosphere at Sara’s is cozy and
tiendly with good old fashioned home
yle ‘couking. This restaurant. is now
ring breakfast, lunch and light din-
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uebee Tortiéres, Turkey Pot Pies and

teak & Kidney Pie are routinely on the

iL of fare as well as’a daiiv soup and
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‘appuccinos, Lattes and Mochas’ are
ailable itlong with fresh baked scones

ent and has a speci 0% dsceun on
uesdays for seniors.

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‘B

and some of the best and most exotic food in the country:
spicy stews, batter-fish sweets and savories, flavorful
sauces, pecan-studded desserts.

For New Orleanians, sitting down to a meal is a joyous
social occasion. In the international city of New Orleans,

food is the main attraction. Dining is done very much in ©

the continental style —- which is to say, in an unhurried,
leisurely manner. A meal is to be lingered over, comment-
ed on, savored and remembered.

Canada has the first ...
Le Cordon Bleu

oe
\" Paris Cooking School
pi” North America —

My, Owned and Operated by °
Le Cordon Bleu of Paris
All courses taught by professional
French Chefs:
Basic and Intermediate Cuisine and .
Basic and Advanced Pastry

A

Courses commence

January 2, 1996

Successful completion of these courses in
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‘Lo register, please call or write:
400-1390 Prince of Wales Drive,
Otrawa, Ontario K2C 3NG
TEL: (613) 224-8603
FAX: (613) 224-9966

Sunday, November 5, 1995 — North Shore News —

BOOK YOUR
CHRISTMAS GATHERING
NOW!

Choose from selectively tailored menus
or our ever popular buffet.

+ Featuring daily food and beverage specials.
:
Carch all your favourite sports action on our
large screen TLV. live via satellice.

pub

URANT: Where the food is consistently good,

the atmosphere is cozy and service is friendly.

922-5311

1200 PARK ROYAL SOUTH
(Behind Park Royal Cinemas, adjacent to the golf Driving Range.)

RESTAU

CHRISTMAS DAY
DINNER SPECIAL

Turkey Dinner a

Choice of Soup or Salad,
Turkey with all the Trimmings,

Book your Christmos party now —
for Lunch or Dinner 7

Choice of Apple or Mincemeat nee
up. to 75 people

Coffee or Tea :
—hG—) —-

’ Look for.our new lunch and dinner
ments. 20% OFF FOOD ONLY until Nov. 30/95.

29