Word: gumbo
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...your fill of creole gumbo and Cajun blackened redfish? Fed up with Southwestern blue cornmeal tortillas, Tex-Mex refried beans and California's baby vegetables and grill-scarred swordfish? Then consider traveling north by northwest to Seattle, where yet another new American regional cuisine is bubbling along. Having simmered slowly over the past eight or nine years, this vibrant, young-spirited cooking is now beginning to achieve finish and form. Whether dubbed Northwestern (because of its almost religious dedication to local products) or Pacific Rim (because it draws inspiration from both Asian and West Coast shore communities), this cuisine...
...dinner specials are the best introduction to Portuguese dining. Most seafood dishes consist of salty slabs of off-white flesh with tangy blobs of lemon sliding across the top and flanks of the deceased H2O breather. But the Casa's seafood is served up as a steamy, eye-tingling gumbo of rice and hors d'oeuvres-size bits of fish, mussels, shrimp or clams, all wrapped up in a deliciously meaty, spicy sauce which takes away the nasty oceanic tang that clings to most fish...
PROFESSOR LONGHAIR: Rock 'n' Roll Gumbo. (Dancing Cat) His rightful name was Henry Roeland Byrd, but down in New Orleans everyone called him Fess and they knew without being told that he was more than a local legend. He was one of the all-time great rhythm-and-blues piano thumpers. His left hand rolled over the keys, keeping a wild rhythm that seemed to play out like an entire band. His right hand was like an antenna, pulling in melodies from the Delta blues, from Caribbean calypso, from rock and pop and jazz and anywhere else his ear chanced...
...JOHN IS DEY BORDER Cafe? Here some of dey t'ings, cher, dey got on day men-you: Ersters en Brochette ($3.95, $8.95), File Gumbo ($4.25), Egglplant Royale ($4.95), Shrimp Orleans ($7.50), Creole Chicken ($4.45), Cay-john Popcorn ($3.25), Blackened Redfish ($10.95), S'ordfish ($10.95), and Bread Pudding ($.95). Make yo' mouf water! Pour le bouche Opelousas! Ecoutez, you dahlin' you, I can garr-own-tee! Haaahhh...
...Gumbo too thin. Gotsta be thick, like Elmer's Glue. And where de rice? It don' come wid rice? Mon Dieu! Not too spicy, eider. But we add tobasco. Plenty. Some like it hot. Some like it cold. Some like it in dey pot . . . Eh! Octav'! Don' lick deh spoon...