That New Orleans Influence

New Orleans has always had a persuasive influence in cooking. Cajun has been an American standard since the Eighties. even Emeril and other Louisiana chefs are super stars on the American culinary scene.Now that the town is hosting the Super Bowl , it s time to celebrate the spicy and flavorful cooking. It was the subject of an article in yesterday's New York Times Dining section. the piece, written by Suzanne Lenzer, tells about how to create a heavily New Orleans party platter. Instead of the usual hot wings it's chowchow,the N'Arlins favorite of pickled green tomatoes, cabbage and cauliflower. it's a more ambitious menu than your typical game day but it will be more memorable too. Some of the recipes are involved but they are tasty .You can try to make the chowchow the day or even a few days before since it is a relish. Roast pork dip may take bait longer than typical pulled pork but bit is well worth it.This takes three to fours hours to cook and prepare but once you've done it you can put some aside for the spicy boudin balls ,another Louisiana fave. New Orleans will be hopping on Super Bowl Sunday . make your kitchen just as lively by cooking up some NOLA faves. it'll make for some jumping