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This is how New Orleans celebrates Valentine’s Day when it falls during Mardi Gras season💜💛💚
This may look like swirls of frosting, but it’s a bowl of labor intensive masa for tamales. My Aunt Odilia traveled with a batch of nixtamalized masa from south Texas to southeast Louisiana. She showed me each pain staking step in seasoning, chilling, spreading and steaming the masa for tamales. I managed to perform each step incorrectly which resulted in a lengthy recipe with all of the Dos and Don’ts. We made about 10 dozen tamales, and I was exhausted. I can’t imagine the energy it took during past Christmas seasons in which Aunt Odilia and her mother sold 3,000 dozen tamales. Not 3,000 tamales, but 3,000 DOZEN tamales. After our day of tamale making we headed out for an evening with the @prima_donnas_marching_group wigs and all. I wish I could bottle Auntie O’s energy.
I’d be tired of king cake, but this one is soooooo good! @dpbakeshop creates this beauty with a brioche-style king cake and a sweet and tangy icing. The best part is being able to order them at a northshore location. More delicious details in my Stories. #phocongnoodleandgrill 💜💛💚
You should make this today. I’ll walk you through it on my No Recipe page at YDelicacies.com. (Psssst it’s not beets). Link in profile and more in Stories✨
Working on bone broth for the next 48-72 hours. The broth can only be rich and luscious with soup bones from Brasas food and wine society. Stay warm and cozy my friends. 🍖 🍲 #roastdembones
Have you received the latest issue of @insideneworleans magazine with my Vidalia Onion Soup with Gruyere Croutons recipe? Soup weather is upon us so get at it 🍲 ❄️ Link for recipe at Ydelicacies.com☝️ Swipe to see a local readers comment. 💖