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Meet Little Momma | Maltese mix

Meet Little Momma | Maltese mix

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Category: Adoptable Pets

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Eat Local Challenge: Dinner with Team IntheNOLA & the Supernaturals

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Native or non-native, we're ALL LOCAL and extremely excited about sharing the dishes we've learned to create using our ALL LOCAL ingredients for the 2012 Eat Local Challenge. On Thursday night, Team IntheNOLA and the Supernaturals planned a delicious meal and invited All Things Local host and Hollygrove Market & Farm co-founder Kevin Fitzwilliam along with Hollygrove Director Eric Bucich to enjoy our all local dinner. 

The Ferdinand sisters (Glynda and Heather) took to the kitchen for Team IntheNOLA to make some traditional New Orleans dishes, including crawfish etoufee, smothered eggplant, and good ol' fashioned bread pudding topped with a rum pecan sauce made from Old New Orleans Rum's cajun spice dark rum. After an adventure of blueberry picking in Covington at Blue Harvest Farms and and wine tasting at Pontchartrain Vineyards in Bush, we added a sangria to the mix, as well as a mojito using Bissap Breeze and fresh chocolate mint from Glynda's backyard garden.
The Supernaturals definitely brought their "A" game with some creative and innovative dishes that included a watermelon jalapeno chilled soup, jalapeno and okra southern style dumplings, sauteed collard greens with garlic, corn maque choux, and blueberry popsicles.

Everything was abso-locally delicious! Take a look at just how local we ate!



Team IntheNOLA:

Sangria:
Ponchatrain Vineyards Roux Saint Louis, Ponchatrain Vineyards Le Trolley, blueberries, peaches, plums, and honey.

Old New Orleans Bread Pudding: Dorignac's french bread, Smith's Creamery butter, Kleinpeter milk, bourbon vanilla extract from NOCCA culinary students, eggs, sugar, and cinnamon/nutmeg (non-local).

Dark Rum Pecan Sauce: Old New Orleans cajun spice dark rum, Smith's Creamery butter, brown sugar, bourbon vanilla extract from NOCCA culinary students, pecans, and cinnamon (non-local).

Smothered Eggplant with Shitake mushrooms and shrimp: black beauty eggplant, Louisiana shrimp, white onions, shiitake mushrooms, Smith's Creamery butter, bay leaves, Tony Chachere's.

Crawfish Etoufee: crawfish tails, onion, garlic, bell pepper, brown rice flour, salt, Tony Chachere's, Smith's creamery butter, and celery (non-local).



The Supernaturals:

Watermelon and Jalapeno Chilled Soup
: watermelon, jalapeno pepper, green onion, lime, salt, and pepper.

Jalapeno and Okra Southern Style Dumplings: flour, salt, butter, milk, jalepeno, okra, and baking soda (non-local).

Sauteed Collard Greens: garlic, collard greens, salt, water, and extra-virgin olive oil (non-local).

Corn Maque Choux: corn, butter, onion, green and red bell pepper, thyme, salt, parsley, creole seasoning, garlic, and broth.

Blueberry Popsicles: blueberries, vanilla yogurt, milk, and honey or maple syrup.

Last modified on Tuesday, 26 June 2012
Heather E. Ferdinand

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