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!
It’s Halloween and there’s no place better in the world to celebrate All Hallow’s Eve than in the the ghost laden state of Louisiana!
To get you in the spirit, on this week’s show, we tour the cities of the dead, learning tombside all about our dearly departed culinary legends from Sally Asher, author of Stories From the Saint Louis Cemetaries of New Orleans.
Then, we learn all about the business of writing tales of the dead with Times Picayune obituary writer, John Pope, who compiled years of work in a collection of obituaries – Getting Off At Elysian Fields. You’ll be amazed to learn that John has prepared files full of obituaries for famous New Orleanians years before their actual demise.
Finally, we’ll tour famous French Quarter haunts where Chef Duke Locicero introduces us to Café Giovanni’s little girl ghost and then we conjure up the famous cross dressing ghost at Tujague’s! Get ready for a hauntingly good time on this week’s Louisiana Eats!
Boules de Tac-Tac
2 quarts popcorn
2 cups Steen's (cane syrup)
1 tsp salt
1 tsp butter
Pop the corn and set aside. Boil syrup and salt on medium heat. Stir constantly until syrup forms a ball when dropped into cold water. Add butter and pour mixture over the popped corn. With buttered hands, shape into balls, cool and serve! Popcorn balls may be wrapped in plastic wrap to keep fresh.