Friday, November 30, 2012
There are several popular outlets for coffee that people look to once they hit town, but some of the best coffee I have found is also one I have had in my home, and that's French market Coffees. I love and crave all those flavors of the Big Easy, but now I can get great coffee that reminds me of my days strolling along through town sampling its wares.
I have tried the blue packaged Dark Roast, as well as the green Decaffeinated coffee. Now, I have been trying to use decaf for a while, maybe every other cup I have is decaffeinated. Many decaf coffees fall short, but not French Market. It is as bold and robust as any brands of regular caffeinated coffee, as well as their regular coffee.
I love strong, dark tasting coffee and these coffees are never bitter, but give you that New Orleans influenced flavor. They also have chicory coffee that is one of my favorites as well. They also have the following speciality coffees...
A decadent vanilla flavor and enticing aroma make this coffee the perfect treat.
Guatemalan Medium Roast
This single-source coffee gives a delightful, full-bodied cup with well-balanced acidity.
We add hazelnut and a touch of creamy vanilla to our signature Medium Roast for a taste that's truly indulgent.
New Orleans French Roast
This careful blend of Indonesian, African, and South American beans creates a flavor as complex as New Orleans itself.
Arabica Coffee with Pralines and Cream Flavor
In this premium coffee, you'll find notes of roasted pecans, caramelized sugar, and a touch of cream.
The Bartlett and Dodge families started French Market Coffee in 1890, in New Orleans’ bustling French Market. To this day they continue to roast the choicest Arabica beans and specially grind them to create the quintessential New Orleans coffee. It is also served in the city’s finest restaurants, many of which have been serving French Market Coffee for over 100 years.
Click HERE and find out how you can try their amazing coffees in your home, you'll be glad you did. This is an unpaid testimonial because I love their products, and I know you will too.
Be sure to see their products and like them on Facebook.
Tuesday, November 13, 2012
I am gonna post the recipe for my Sausage Cornbread next. You think the cornbread is good, awww baby, the sausage cornbread will bring your tongue to it's knees. I use a cast iron skillet and recommend you do as well to get that good crispy texture on the bottom.
2 cups yellow cornmeal (I like martha White)
1 tsp Tony Chachere's Cajun Seasoning
½ tsp baking powder
1 ½ cups buttermilk
2 tbs oil (I like corn oil)
2 tbs bacon grease
Remove skillet from oven. Pour batter mix into melted, hot bacon grease and give the skillet a little shake to settle the mix. Bake for 15 mins. or so until top of the cornbread browns a little and you cap tap the top and feel it is solid. Enjoy!