Louisiana Eats

On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

Home Away From Home March 14, 2015

This week, we are headed straight to the living room. But we don’t mean the living room in your house; we’re talking about the nearest Irish Pub! In honor of St. Patrick’s Day, Louisiana Eats! is exploring all things Irish.

Tulane History Professor and author of the new book “The Irish in New Orleans,” Laura Kelley gives us a history of Irish immigrants in the Crescent City and how they influenced Louisiana culture in some unexpected ways.

Irish immigrants and owners of Finn McCool’s, Pauline and Stephen Patterson discuss the process of building a traditional Irish Pub from the ground up, and why the “pub” is such an essential part of Irish culture.

Nell Boyle, owner of Henry’s Uptown Bar, talks about owning and operating a bar that has been in her family for four generations, and why marrying an Irish gypsy isn’t such a bad idea.

If you wanted to put something in your stomach before you start drinking this St. Patrick’s Day, perhaps you should consider the Full Irish breakfast. Scott Gold describes his discovery and love affair with the delicious and calorific meal.

We’ve also got some recipes for both your plate and your glass!

Shepherd’s Pie

  • Brown some ground beef or lamb with a chopped onion
  • Add a touch of red wine and some herbs
  • 1 table spoon of tomato paste or ketchup  
  • Season with salt and pepper
  • Put mashed potatoes into a well greased baking pan to form the base of the pie
  • Top the potatoes with the meat mixture and then add more potatoes on top
  • If you like cheese add a layer between the potatoes and the meat mixture.
  • Bake until lightly brown

 
The Emerald Cocktail

  • 2 Ounces of Irish Whiskey
  • 1 Ounce of Sweet Vermouth
  • 2 Dashes of Orange Bitters


Simply pour all the ingredients into a mixing glass over ice, stir for 30 seconds and strain into a chilled cocktail glass. Sláinte!

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