|
A Trip to Lousiana for Cajun and Creole Cusine
At Piedmont Grocery we have an affinity for all things Cajun and Creole. We love exploring recipes from Louisiana and New Orleans. And, we especially love visiting those parts for authentic flavors and the atmosphere created by Southern hospitality.
Louisiana cuisine is about fresh ingredients—which we have plenty of at the store. But, the simple addition of a few products to your pantry will lend authenticity and loads of flavor. Check out our picks for favorite products.…
|  | |
Zatarain's Dirty Rice This beloved dish evolved as cooks discovered that adding spices and leftover meat would create rice that tastes amazing. Dirty rice is infused with flavors of onion and bell pepper. Zatarain’s Dirty Rice Mix is delicious with ground beef, ground pork, ground turkey, or any meat of your choosing.
Louisiana Fish Fry Products Remoulade Sauce is just the right sauce for crab cakes, po boys, fried green tomatoes, and artichokes. Their special blend of horseradish and spices lends this creamy dressing the perfect kick to accompany any seafood or salad dish.
|  | |
Fra'Mani Andouille Smoked Sausage Andouille is a mainstay in Cajun and Creole cooking. Seasoned with sea salt, garlic, red pepper, black pepper, and paprika, the flavor is robust without being overly spicy or smoky. Fra’Mani uses prime shoulder cuts of fresh pork that are coarse-ground and stuffed into natural casings before being smoked over fruitwood. We love Fra’Mani—they make some of the best sausages we’ve tasted. Plus they are very local—right here in West Berkeley.
Crystal Louisiana's Pure Hot Sauce is the "OG" hot sauce. It is made from aged red cayenne peppers, distilled vinegar & salt. That's it. And, it is incredibly versatile for many types of recipes—or to simply add heat to whatever dish you are currently enjoying.
Morton & Bassett Blackened Seasoning The spices you choose play a big outcome in everything you prepare, that is why we recommend Morton & Bassett for more dimensional flavor. They provide the best quality, most flavorful spices in the world. Blackened Seasoning is usually used as a dry spice rub on protein sources like chicken, shrimp, or fish. This seasoning is the perfect blend of paprika, garlic, pepper, onion, cayenne, rice concentrate & thyme.
|  |  | |
July 4th Holiday Hours
Piedmont Grocery will be closed for Independence Day 2023 Holiday Hours on July 4th, so that our employees can spend the day with families and friends.
Please make certain to get everything you need for your celebration by 8 PM Monday, July 3rd.
We will resume our regular hours Wednesday morning at 9 AM.
| THIS MONTH ON THE COCKTAIL POST | |
Vieux Carré Cocktail
From our blog, The Cocktail Post
The Vieux Carré is a slightly sweet, spiced, and warming drink with herbal, citrus, and smoky notes. It is one of the signature drinks of New Orleans made from equal parts of rye whiskey, cognac, and sweet vermouth. Not one, but two bitters are used and there is a hint of a classic herbal liqueur to give it even more dimension.
Get the recipe…
| |
Pride Punch
From our blog, The Cocktail Post
Happy Pride! This recipe combines raspberry vodka, strawberry lemonade, and lemon-lime soda. Float some raspberries, sliced strawberries, and lime slices for extra sweet, citrus cocktail yumminess.
Get the recipe…
|  | |
Cooking Up A Storm: Recipes Lost and found from the Times-Picayune of New Orleans
A Cookbook Recommendation
Edited by Marcelle Bienvenu and Judy Walker
Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails.
After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy.
Ten years later, the city is back in business and this hardcover edition is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.
|  | |
THIS MONTH'S STAFF PICKS
Kinder’s Hot Barbecue Sauce
BBQ season is in full swing, and our staff recommends Kinder’s Hot Barbecue Sauce. Over the years, three generations of this East Bay family have worked hard to bring their delicious line of sauces and marinades to our shelves. Kinder’s Hot Barbecue Sauce is spicy, sweet, and a little bit smoky. Read more…
Zatarain’s Gumbo Filé
ZTransport yourself to Southern Louisiana! With Zatarain’s Gumbo Filé. It is the essential seasoning for authentic New Orleans gumbo. Shake a little on top of gumbo or soups just before serving as a delicate seasoning and thickener. It adds a distinct taste to classic recipes. Read more…
Summer Cherries
Cherries are ripe and delicious and cherry season is short. So, get them while they are fresh! Get some of our favorite cherry recipes from our archives. Read more…
French Market Coffee
French Market Coffee is the classic New Orleans blend of dark roast coffee & French chicory that comes in their signature can. A New Orleans Favorite, this is the glorious black liquid gold locals search for every time they return to New Orleans. Read more…
| THIS MONTH ON THE KITCHEN TABLE | |
New Orleans-Style Beignets
Fried dough with copious amounts of powdered sugar? Sign me up! If you feel like you want to give beignets a try and make some as authentic as possible beignets from scratch, the recipe below is about as close as you will get to sitting in the FrenchMarket at the Café du Monde in New Orleans.
Read the post and get the recipe…
| |
Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce
Crunchy pecans add texture and nutty flavor to mild white fish. The sweet crab salad and fresh corn sauce, round out this signature dish that is not difficult to prepare at home.
When we decided to head to New Orelans, I knew the one thing that we had to do was have dinner at Commander’s Palace, an icon of the New Orleans culinary tradition. There was no way I was not eating at this establishment. My choice for dinner was this iconic Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce. A longtime staple on the menu.
Read the post and get the recipe…
|  | |
Pikliz (Haitian Pickled Relish)
Pronounced PEE-kleez, it is essentially a Haitian coleslaw or relish…but it packs a punch. This stuff is spicy. But, it hurts so good. The heat comes from little orange scotch bonnet chilies that my husband thought were bell peppers. To be fair, there were bell peppers in the pikliz, but they weren’t the only peppers.
As a lover of all things coleslaw, he took a big bite…and needed a lot of water. The problem was that it tasted so good that you could not stop eating it. We had it on grilled shrimp with avocado, the creole chicken, and, of course, the pork. Just so good.
Read the post and get the recipe…
|  | |
Artichoke Dip Slab Pie
In this recipe, our favorite artichoke is dip nestled in a delicious cream cheese pie crust. The filling is easy to prepare and completely vegetarian. The cream cheese dough is sturdy enough to hold the filling, but still flaky and tasty. Be certain to select artichokes that are packed in water, not marinated or in a vinegar brine.
It makes a great appetizer cut up into little pieces for bite-sized for noshing while waiting for the main event. Or you can go with bigger slices for the vegetarians in the group.
Read the post and get the recipe…
|  | |
Cajun and Creole Recipes from Our Archives
From our blog, The Kitchen Table
There are numerous posts about favorite dishes, cookbooks, or chefs in our archives. Here is a list of a few of the recipes from chefs and restaurants we have featured over the years, in case you feel inspired. There are some gems in there.
Eggs Sardou
Eggs Sardou is not for weekday mornings, but it makes a lovely Sunday brunch. While poached eggs, spinach, and artichoke hearts may sound healthy, the addition of cream and hollandaise sauce takes it in a whole new direction!
Dirty Rice with Cajun Rice Dressing
If you have never tasted this Louisiana staple you have definitely been missing out. We strongly urge you to give this rice a try.
Rice Dressing is more commonly known as “Dirty” Rice because of the color that happens when you add ground meat.The rice is good eatin’ and can be served alongside duck, chicken, beef, or turkey. It’s also good on its own with a side salad, fresh green beans, or stewed greens.
|  | |
Salad with Apples, Comte, and Hazelnuts
A favorite salad with cheese is this Salad with Apples and Comte. The Cider vinaigrette alone is straw worthy. This dish would make a great addition to any celebratory meal.
Smoked Duck and Andouille Gumbo
Really good gumbo. You can substitute an equal amount of roasted chicken for the duck. But if you get a chance to use duck, give it a try. It’s delicious!
| |
Crab and Corn Pies with Corn Crab Sauce
Puffy and pretty, these savory pies are an elegant version of a bayou special and set the tone for a lazy Sunday with or without guests. The sauce has a secret snap that makes the dish a Louisiana favorite.
New Orleans Style Shrimp
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish. This is one of those die happy in a vat with a straw type recipes. It is messy, and oh-so worth it.
| |
Bread Pudding with Bourbon Sauce
This traditional recipe for bread pudding is enhanced with the delicious addition of bourbon sauce. It's the perfect ending to a New Orleans-style meal.
The Hurricane Cocktail
This drink is simple to make and has a delicious blend of passion fruit and orange juices. The Hurricane first became popular in the 1940s in New Orleans at Pat O’Brian’s bar. It was named after the hurricane lamp-shaped glass that it is served in.
|  |  | |
Caggiano Sausages
Vendor of the Month
Up the variety and flavor of your grilling game with delicious Caggiano Sausages. Nothing is easier to grill than sausages. You simply cook them slowly and turn them often.
And, sausages are fantastic canvases for all kinds of flavors. Petaluma’s Caggiano Sausage Company, which supplies only the finest Northern California restaurants and markets, has all kinds of wonderful seasonings in their sausages.
Visit our butcher department for some of the finest, local sausages available. The Caggiano Company specializes in fresh sausages made from naturally-raised pork and chicken and always fresh, locally-grown herbs. Caggiano uses high-quality meat without preservatives.
Here is what we have in our butcher case
Hot Italian, Italian Chicken, Black Olive Pork, Bratwurst, Smoked Andouille, Spicy Thai Curry Chicken, and Habanero Tequila Chicken.
Read more and find out the best way to grill sausages…
| |
Store Hours
Monday through Saturday from
9 AM to 8 PM & Sunday from
9 AM to 7 PM.
|
Free Parking
4038 Piedmont Avenue
Oakland, CA 94611
(510) 653-8181
|
|
