OZ

Guardians Of The Groove

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

WWOZ...  Probably one of my favorite radio stations on the planet.

Music that celebrates the cultural heritage of New Orleans and all that is Louisiana.
Every form of music is represented on OZ... jazz, blues, R&B, brass bands, gospel, cajun, zydeco, Caribbean, Latin and many many more. And I love that they give an update of live music in the city every hour.

So today we're headed back, way down yonder, to the city that care forgot... back to New Orleans.
We put together a little Seafood Bayoubaisse and have a little Gin Fizz while we listen to some Ozee.

Listen to your city!...

The pots are on!

The Plate...

Seafood Bayoubaisse

One of my favorite finds at the bar in Muriel's over in the French Quarter. Actually a friend of mine introduced it to me and ever since I find that I just crave it. Pictured above is the original version at Muriel's... Awesome stuff. 

What you need... 

For the Bayoubaisse-

2 lbs assorted gulf fish (corvina, redfish, grouper... whatever you like)
1 lb shrimp, peeled and deveined
1 lb crab meat
3 cups tomatoes, peeled and chopped
Juice and zest of one orange
1 cup fennel julienned
dash of saffron
1 cup leeks julienned
3 cloves garlic finely chopped
2 tbsp parsley, finely chopped
Salt and pepper


For the broth-
2 tbsp olive oil
1 roasted red pepper peeled and chopped
1 cup onion, chopped
1 egg yolk
Salt and pepper
3 cloves garlic
1 bay leaf
8-10 peppercorns
2 sprigs os thyme
water to cover
1 cup white wine
1 tbsp Dijon mustard

What you do...

For the Bayoubaisse-

Place the stock on the heat and bring to a simmer.

Add the saffron, leeks tomatoes, orange juice & zest, fennel garlic and parsley. 

Season with salt and pepper.

Add the fish and cook for 8 minutes.

Add the shrimp and crab cook for additional 6 minutes.

For the broth-

Place ingredients except the water and wine in a sauce pan and heat saute for about 3 minutes.

Add the water and wine bring to a boil reduce and simmer cooking for 30 minutes. 

Combine all the ingredients, except the olive oil in a food processor.

Puree until smooth.

While it's still running add the olive oil.

Season with salt and pepper

Remove the seafood from the pan and place on a large bowl/platter paddle the broth over the seafood.

Serve with a crusty french bread. Enjoy.

The Playlist... 

WWOZ Radio

Our favorite playlist (and the most followed on Spotify). Love OZ and all of the original music they play. New Orleans is such a melting pot of culture and music that there's a little something for everybody. 

There's so much talent here that it's hard to break it down to a favorite. Dr. John, John Boutte', Allen Toussaint, Jon Cleary, the Neville and Marsalis families... I could go on and on. 

Check out one of my favorite band leaders, great trumpet player and founding member of the Rebirth Brass Band... Kermit Ruffins playing one of his newest songs "I'm so New Orleans". And you have got to catch Kermit live, usually down at the Blue Nile on Frenchmen St. 

So have a listen and as Kermit says "All Aboard... "We Partyin' Y'all!"

The "Playlist" runs on Spotify- Click on the link to listen to WWOZ Radio

The Bar... 

Ramos Gin Fizz

Concocted by bar owner Henry Ramos in the 1880's and a favorite of governor Huey Long; this is one of the signature cocktails of New Orleans. 

What you need... 

1 1/2 oz gin

1/2 oz lime juice

1/2 oz lemon juice

1 1/2 oz simple syrup

2 oz half & half

1 small egg white

2 dashes fleurs d'orange

club soda

What you do...

Put all of the ingredients except the club soda into a cocktail shaker with ice.

Shake shake shake.

Strain into a highball glass filled with ice.

Top off with club soda.

Garnish with a little orange slice (optional) or just go ahead and enjoy.

Kermit Ruffins... 

He's Partyin' Y'all!

#imsoneworleans

Please... Day Drink Responsibly 

& 

Keep On Cookin'!