Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

New Orleans Kitchen

July 2, 2018
Rekaya Gibson
Share this article
       

Born and raised in New Orleans, world-renowned chef Kevin Belton shares his admiration for the “Big Easy” and its food in his latest cookbook, “Kevin Belton's New Orleans Kitchen.” This cookbook features classic dishes such as crawfish pie, duck and andouille gumbo with potato salad, and fried oyster po-boy. It also includes Belton’s interpretation of foods influenced by other cultures that make up his background and the city’s rich history, for example, the Caribbean-style paella, the Vietnamese egg rolls with dipping sauce, and the baklava.

Belton comes from English, French, Native American and African ancestry and he grew up in a Catholic household filled with conversations, cuisines and family. He learned to cook at an early age by watching his mother and grandmother. Relatives would gather around the kitchen table to experience the love through cooking. When the self-taught chef had his own children, he continued the tradition. His mantra is, “Keep the table blessed.”

In this book, Belton shares his soulful recipes with others so that they can create their own memories. He uses seafood, duck or coffee in several recipes. The chapter headers divide the hardcover into short segments that denote what’s to come. They have special meaning to Belton and incorporate lagniappe (something extra) like a culinary fact. Unfortunately, the wood panel image interrupts reading or wording on those pages. The other color photos look appealing. The ingredient lists seem practical. The easy-to-follow instructions also come with “Tips & Suggestions” which allow for substitutions.

RELATED: Between Harlem and Heaven by JJ Johnson and Alexander Smalls

RELATED: The Cooking Gene by Michael Twitty

My test kitchen kept that in mind when preparing two meals. The first course consisted of the peach and spinach salad with roasted pecans and goat cheese. I substituted whole pecans for honey roasted pecans; balsamic vinegar with fig balsamic vinegar; and extra virgin olive oil with light olive oil. The crunchy salad served up a wonderfully creamy, fruity and bitter taste with the right amount of acidity. It could easily become an everyday menu item. Family members found it scrumptious as well.

I also made crawfish bread as a second course, the main entrée. I purchased cooked crawfish tails at a Walmart (freezer section, near the fish). It came in a 12-ounce package; the recipe called for a pound. No other modifications occurred in making the dish. The bread turned out as expected – savory, cheesy and scrumptious. Highly recommended.

“New Orleans Kitchen” offers readers a memorable seat at the table with anecdotes and unpretentious meals packed with flavor from a chef who describes himself as, “My heart is shaped like a fleur-de-lis and it beats to the rhythm of ‘Tipitina,’ written by piano virtuoso and New Orleans native Professor Longhair. If you cut me open, I bleed gumbo. My favorite color is Mardi Gras green. And my last meal would be a fried oyster po’boy.” Now, that’s naturally New Orleans!

Visit Amazon to purchase “New Orleans Kitchen.”

This article contains an affiliate link. Please see our disclosure for more information.

  • under Food & Drink Rhonda McCullough-Gilmore: Memories of Bernie Mac & Cooking with Love
  • LaTocha Scott-Bivens - Xcape’s and vegan enthusiast
    under Food & Drink Why Xcape’s LaTocha Scott-Bivens Wants to “Veganize” Your Menu
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Soul Food Restaurants by Felicia owners Joselino Neto Lima de Barros, Feliciana de Ceita Neto de Lima and Jose Feliciano Lima de Barros
    under Black Chefs , Food & Drink A Mother’s Dream Inspires Soul Food Restaurant by Felicia in Lisbon
Share this article
Rekaya Gibson

Rekaya, aka The Food Temptress, is a freelance journalist, author and co-host of the sports podcast “Black Girls Talk Sports.” She has written content for Amtrak, Writer’s Digest Books and various lifestyle magazines. She also has penned seven books in multiple genres. In her spare time, she enjoys developing recipes and exploring Virginia’s 200+ wineries.

Related Articles

Loading...
Cooking for the Culture book cover
Book Grub

Cooking for the Culture

Cooking From the Spirit
Book Grub

Cooking From the Spirit

Eat Plants, B*tch
Book Grub

EAT PLANTS, B*TCH

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!