The Jazz Fest is a festival that celebrates New Orleans's music, its cuisine, and its crafts. The fest begin in the 1960's, and was held by many organizers. The first two festivals were held at Louis Armstrong park and Congo Square. However, in the 1970's it was founded by George Wein and has been held yearly ever since at the New Orleans Fairgrounds. This year it will be on April 27-29, 2007, and May 4-6, 2007.
If you want to know this years lineup, you can visit:
http://www.nojazzfest.com.
Tickets can be purchased there or at:
http://www.ticketsnow.com, or http://www.ticketmaster.com
For accomodations you can visit these sites:
http://www.neworleans.bookit.com
http://mytravelguide.com
http://www.hiltongardenin.com
Here is another site that offers discounts on attractions and tours, resturants, accomodations, and for shopping at the riverwalk:
http://www.neworleanscoupons.com
Monday, April 9, 2007
Recipe of the Day
SEAFOOD FETTUCCINI
· 1 lb. Shrimp peeled crawfish tails, boiled and peeled; OR
· 1 stick of butter (Do not use margarine.)
· 1 pint of half-and-half
· 1 good-sized bunch green onions, chopped (tops, too)
· 3 - 10 cloves garlic, chopped (to your taste)
· Creole seasoning to taste (or 1 - 2 tbsp.)
· 1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and saute onions and garlic for 3 minutes.
Add the seafood and saute for 2 minutes.
Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right.
Cook for 5 - 10 minutes over medium heat until the sauce thickens.
Add the pasta and toss well.
Let it sit for 10 minutes or so over very low heat, stirring often.
Serving Suggestion: Serve immediately, with lots of French bread.
· 1 lb. Shrimp peeled crawfish tails, boiled and peeled; OR
· 1 stick of butter (Do not use margarine.)
· 1 pint of half-and-half
· 1 good-sized bunch green onions, chopped (tops, too)
· 3 - 10 cloves garlic, chopped (to your taste)
· Creole seasoning to taste (or 1 - 2 tbsp.)
· 1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotini is preferred, but use your favorite shape.)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and saute onions and garlic for 3 minutes.
Add the seafood and saute for 2 minutes.
Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right.
Cook for 5 - 10 minutes over medium heat until the sauce thickens.
Add the pasta and toss well.
Let it sit for 10 minutes or so over very low heat, stirring often.
Serving Suggestion: Serve immediately, with lots of French bread.
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