2
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2013
FEATURES
8
Boudin, Bourbon
& Beer
by
Chef Emeril Lagasse
10
Shake ‘Ya Boudin
by
Sara Roahen
12
Straight Up:
Buffalo Trace
by
Donny Rouse
26
Inside Treme
by
Lolis Eric Elie
GUMBO
22 LeftoverTurkey Gumbo
by
Sara Roahen
24 My Gumbo Throwdown
with Bobby Flay
by
Poppy Tooker
25
Ode to Okra
by
Virginia Willis
28
Mrs. Elie’s Gumbo
by
Lolis Eric Elie
THE SCOOP
40 Swamp Pop
by
Katie Culbert
41
Top Chef Q&A
with Justin Devillier
49
Mandy in Monterey
by
Mandy Rouse Martinolich
50
WashingtonWineries
52 Lu’s News
by
Lu Brow, Bar Chef,
Café Adelaide
and The Swizzle Stick Bar
HOLIDAYS
3
Rouses Night Before
Christmas
17
A Chip Off
the Butcher Block
by
Chef Chip Flanagan,
Ralph’s on the Park
18
Turduchen
by
Sara Roahen
20
Celebrating Hanukkah
by
Scott Gold
30
Bouille Pies
by
Chef Melissa Marie
Martin, Café Hope
34
Christmas Eve
Traditions
by
Ali Rouse
54
Holiday Lights
RECIPES
9
Candied Pulled Pork
Boudin with Abita
Root Beer Glaze
17
Satsuma Turkey Glaze
23
Left OverTurkey Gumbo
by
Sara Roahen
25
Throwdown Seafood
Gumbo
by
Poppy Tooker
28
Mrs. Elie’s Gumbo
by
Lolis Eric Elie’s mother
31
Rouses
Tarte-A-La-Bouille Pie
35
Spaghetti with Meatballs
and Beef Daube
by
Donald Rouse
35
DownHome Oyster
Dressing
by
Mr. Rouse
36
Sweet Potato with Bacon
and Bleu Cheese
by
Ali Rouse
38
Grillades
39
Grits
IN EVERY ISSUE
1
Locals Helping Locals
4
My Rouses:
Moves into Alabama
5
Letters, Posts &Tweets
44
At Season’s Peak
46
Food Trends
48
In the Kitchen withMolly
by
Molly Kimball
ON THE COVER
70% of the nation’s oysters are
harvested on the Gulf Coast.
We don’t mind sharing with
the rest of the country as long
as there are plenty of oysters
left for locals. For Anthony
J. Rouse’s famous Oyster
Dressing recipe, turn to page 35.
table of contents
NOVEMBER /DECEMBER 2013
22
40
17
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