Tradition Begs For Evolution: Changing Federal Policy & Reviving Local Customs – Louisiana Eats – It’s New Orleans

Michel Nischan, Toby Rodriguez, and Brian Kyzar are all men with grand ambitions. Even though they work in different parts of the country, they each plan to bring about changes within their niche of the food industry. Michel s been in the game for over 35 years. Among the many jobs he s had, Michel s done farm work, cooked in a kitchen, and opened a restaurant with Paul Newman. Now he s focused on changing food policy on the federal level. We hope you ll be as inspired by Michel as we have. Then we ll speak with Toby Rodriguez and Brian Kyzar as they prepare for a pop up dinner on Frenchmen Street. They re joining us to talk about reviving the Cajun traditions that were on the verge of extinction as little as five years ago. Plus, Dr. Gourmet returns and Poppy shares a recipe for fried shrimp heads don t let them go to waste Shrimp Spiders Serves 4 24 large shrimp heads Flour Salt Pepper 1 cup milk 1 egg Hot sauce Zatarain’s Fish Fry Oil for frying Pull the top shell off of the shrimp heads. Season flour with salt and pepper. Roll heads in seasoned flour. Make an egg wash by mix milk, egg and hot sauce together. Dip each floured shrimp head in egg wash then roll in fish fry. Heat oil to 360 degrees. Drop shrimp heads into the hot oil and fry for 3 4 minutes, until browned and crunchy. Salt lightly and serve hot.

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