Food

By Ian McNulty

New Orleans, La. –

Buster Holmes World Famous Red Beans and Rice (Serves 6 - 8)

1 lb. red beans
1 lb. smoked ham hock
1 onion, chopped
1 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1 stick margarine

Pick through beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire till done (about 2 hours). Add salt, pepper and margarine and cook five minutes. Serve on rice with Louisiana hot sauce and French bread and butter.

By Ian McNulty

New Orleans, La. –
Local seafood plays a role in all kinds of things besides recipes in Louisiana, a relationship that helps explain some of the deep dread that sprang up as the BP oil disaster imperils it.

Poppy's "From Scratch" Chicken Stew and Dumplings (Serves 6 - 8)

1 whole chicken, cut into pieces
Flour for dredging
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 chopped onion
1 chopped bellpepper
3 stalks celery, chopped
1 bottle of beer and 1 cups chicken stock or water
3 cloves garlic, minced
2 tsp. thyme
1 bay leaf
2 T hot sauce
Salt, cayenne and black pepper to taste
1 bunch thinly sliced green onions
2 tablespoons chopped parsley

By Ian McNulty

New Orleans, La. –
Louisiana food festivals are often pegged to their calendar dates for good reasons, like seasonal freshness or cultural tradition. This weekend, a unique collection of festivals happening together in New Orleans show the importance of such timing, each for its own reason.

Host, chef, and food expert Poppy Tooker talks oysters to a New Orleans chef, an oysterman and a marine biologist about what the future holds for these fine delicacies.