Vanessa Pike-Russell
I was watching Jamie's US Road Trip and he sampled a cocktail which is famous in New Orleans - The Hurricane. The below information is from Wikipedia

Recipe




"The hurricane is an extremely sweet alcoholic drink made from lime juice, passion fruit syrup and rum. It is one of many popular drinks served in New Orleans.
The creation of this passion fruit-colored relative of a Daiquiri drink is credited to New Orleans tavern owner Pat O'Brien. In the 1940s, he needed to create a new drink to help him get rid of all of the less popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and whiskey.[1] [2] He poured the concoction into hurricane-lamp-shaped glasses and gave it away to sailors. The drink caught on, and it has been a mainstay in the French Quarter ever since. It is more commonly served in a disposable plastic cup, as New Orleans laws permit drinking in public and leaving a bar with a drink, but probibit public drinking from glass or metal containers.[3]
The hurricane is also the local name of a different cocktail on the islands of the Bahamas. The drink is composed of various measures of coffee liqueur, Rum 151, Irish cream and Grand Marnier, and is commonly found in the bars in and around downtown Nassau. Another variation on the Hurricane cocktail calls for 10 Cane light rum, Navan (a vanilla liqeur), orange juice, cranberry juice and a splash of lime. "

References

  1. ^ McNulty, Ian. "Drinking in History: Classic Cocktails and Modern Thirsts in the French Quarter" (in English). FrenchQuarter.com. Retrieved 2006-10-06.
  2. ^ Lind, Angus. "Home of the 'Hurricane' Pat O'Brien's turns 75 this week" (in English). nola.com. Retrieved 2009-06-19.
  3. ^ Virtual Tourist, Drinking, New Orleans. Accessed 2009.10.30.





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Vanessa Pike-Russell
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Turkish Gozleme stall at Viva La Gong, MacCabe Park, Wollongong:Vanessa Pike-Russell



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Vanessa Pike-Russell
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Portugese Kitchen Chorizo sausage with salad $6, Viva La Gong:Vanessa Pike-Russell



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Vanessa Pike-Russell
It's a lovely day to be in McCabe Park, Wollongong celebrating 
Viva La Gong, Wollongong's multicultural festival. 


See a slideshow of images from last year's event













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Vanessa Pike-Russell
I was reading through the Woolworths brochure and spied these Italian Style Meatballs with free sample of Leggo's Tuscan Meatballs simmer sauce. I used to buy my meatballs from a butchers in Shellharbour Square but I decided to give these a try. Very nice!

Leggo's Tuscan Meatballs meal was delicious and so easy to prepare
The meatballs were fairly lean and the flavours in the simmer sauce were great. No seasoning was required and it was a quick an easy meal which was cooked three ways. First, with gluten-free pasta made from rice and corn; secondly served with vegetables and lastly as a makeshift hamburger with gluten free bread, lettuce and some bacon. Yumm!

Definitely worth having in the fridge or freezer for a quick and tasty meal starter.









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Vanessa Pike-Russell


A globe artichoke. Photograph by Vanessa Pike-Russell]


It's a very fiddly vegetable but the thin layer of tender flesh on each leaf is a delicacy. I prefer the artichoke hearts marinated in oil when you're in a rush. They are great as part of a Mediterranean salad, on pizza or added to a mezze platter.


[Photograph of cooked artichoke and garlic, lemon butter by Vanessa Pike-Russell ]


Boiled for twenty minutes, until the outer leaves come away easily.
A dip was made of butter, garlic and lemon juice. Only the very ends (at the base) of the artichoke leaves were eaten, using the teeth to scrape the tender pale flesh away from the outer leaf . It is more than worth it, especially when you dip it in butter, garlic and lemon juice before eating. Delicious!



I'm making this Easy Mezze platter by BBC GoodFood featuring marinated artichoke, feta cheese, lemon, olive oil, rocket, parma ham and bread. Simple and yet so tasty! Click on the image for the recipe







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Vanessa Pike-Russell

A globe artichoke. It's a very fiddly vegetable but the thin layer of tender flesh on each leaf. 





Boiled for twenty minutes, until the outer leaves come away easily.
A dip was made of butter, garlic and lemon juice. Only the very ends (at the base) of the artichoke leaves were eaten, using the teeth to scrape the tender pale flesh away from the outer leaf . 
It is more than worth it, especially when you dip it in butter, garlic and lemon juice before eating. Delicious!


I'm making this Easy Mezze platter by BBC GoodFood featuring marinated artichoke, feta cheese, lemon, olive oil, rocket, parma ham and bread. Simple and yet so tasty! Click on the image for the recipe








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Vanessa Pike-Russell
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Add RSS feed of Illawarra Food Reviews to your Gmail clippings:Vanessa Pike-Russell

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