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The Wicked Web’s We Weave Podcast - The LaLaurie Mansion

Episode 02 takes us to Royal Street in the French Quarter of New Orleans LA. Tonight we discuss the Madame LaLaurie Mansion of horrors. Article by Katie Serena. Episodes available on all podcast platforms. Background music written & recorded by Ryan McKern Copyright 2022

McKern’s New Orleans Muffuletta

 Created in New Orleans at the temporarily closed Central Grocery, this French Quarter classic brings a beautiful marriage of Italian, French, German, Creole, and warms the soul and guests alike.

INGREDIENTS

• 4 medium  celery ribs, finely chopped (about 1 1/4 cups)
• 1 cup drained giardiniera, finely chopped (Italian mixed, pickled vegetables)
• 1 cup loosely packed fresh parsley, chopped 
• 3⁄4cup pitted green olives, finely chopped 
• 1⁄4cup  extra virgin olive oil
• 1⁄4teaspoon  fresh coarse ground black pepper
• 1 garlic clove, minced 
  1 tbs Creole mustard
• 1 loaf round soft French bread or 1 Italian bread ( Saint Josephs is my favorite with sesame.)cut horizontally in half (10-inch diameter, about 1 pound)
• 6 ounces thinly sliced smoked ham
• 6 ounces thinly sliced provolone cheese
• 6ounces thinly sliced genoa
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  • Salami
  • 4 slices Mozzarella cheese
  • In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside.
  • Remove a 1" layer of soft center of bread from both halves to make room for the filling. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together.
  • Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours.
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The Wicked Webs We Weave Podcast

The Wicked Webs we Weave Podcast. Hosted by: Ryan McKern. Covering all things horror in story telling format.

Available on Spotify, Apple Music, Itunes, Youtube & More

In this Pilot episode I discuss one of Washington D.C.’s Oldest and most Haunted Houses.

https://www.podserve.fm/series/rss/5121/the-wicked-webs-we-weave-pilot-the-decatur-house.rss

facebook.com/thewickedwebsweweave

McKerns Dubliner Fish & Chips w/ Pub Sauce

 McKern’s Dubliner Fish & Chips.

Through my culinary adventures in kitchens nationwide, one cultural & comfort food I always come back to is Guinness Fish & Chips. Having worked in a Irish Pub Kitchen I got to really dig deep into traditions and now In my own kitchen I can  add my customized flare  while keeping the original vibe front and center.  

The Irish Channel in New Orleans is both historic and a must for locals and visitors alike, and with St. Patricks parades around the corner, here is some fun ideas to feed your Krewe in between Beads and produce catching. 

Some of the spices can be left out if you do not have certain ones in shelf, The more traditional versions are more stripped down using minimal seasoning. 

 Use Deep Fryer or Deep pot for frying.

INGREDIENTS

Fish Batter

• 6 Pieces of Fish. Cod, catfish, walleye etc.
• 2 cups Flour
• 1 Tab Baking Powder
• 1 tea Salt
• 1 Tab Cajun Seasoning 
• 1.5 cups Cold Guinness Beer
• 1/2 tea paprika
• 1/2 tea hot sauce ( preferably garlic hot or Old Bay Hot Sauce)

Additional Ingredients

• 1/2 cup Cornstarch
• 2 quarts Oil for Frying
• Malt Vinegar for serving
• Lemon Wedges for serving
• McKern’s Pub Sauce for Chips

INSTRUCTIONS

 

Preparing the Batter

• Sift together the flour, baking powder, and salt. Include seasonings.
  
• Mix in 1 1/2 cups cold Guinness beer and sir until a smooth batter is formed.
  

Preparing the Fish

• Cut the cod into equal sized portions, then pat dry with paper towels.
  
• Dust both sides of the fish pieces with cornstarch and shake off excess cornstarch.
  
• Dip the fish in the batter and fry in 375 degree oil until the fish is cooked through and the batter is golden. This typically takes 5-7 minutes.
  
• Let the fish cool for a few minutes before serving.

McKern’s Pub Sauce for fries

After late nights at First Avenue in Minneapolis I would always stumble across the street to O’Donnovans, there I would grab a pint and a order of chips as musicians played Irish folk until last call. The Mary Rose sauce at this pub was phenomenal, and I tried and tried again to create something that could be on par with this magical dipping sauce. Here is my Pub Sauce with a Nola twist.

Ingredients

• 1/2 cup mayonnaise
• 1/2 tablespoon mustard 
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1/2 tablespoon minced chives
• 1/2 teaspoon minced garlic or 1/2 teaspoon hot sauce or both to taste
• 1/4 teaspoon lemon pepper
• 1 tbs Indian Spice Mix
• 1/2 Teaspoon Italian Herb Mix

 

Simply whisk all ingredients together until blended. Serve with chips. 

Slainte’ 💚⚜️🍀🍷🍺  

New Years Black eyed Peas and Cabbage Stew

New Years Spicy Cabbage & Black eyed pea Stew.  

By: Ryan Michael McKern

A New Orleans tradition, some gris gris and good fortune for your new year. The lore of this dish dates back many of years. http://blog.nola.com/judywalker/2009/01/according_to_one_new_years_tra.html

To ring in the new year the two main components are to bring luck ( black eyed peas) and fortune ( cabbage).

This stew is a hearty and also light uplifting dish perfect for any winter get together, whether with smoked sausage or vegetarian, serve over rice and enjoy with loved ones.

Laissez les bons temps rouler! 

Ingredients: 

1 - white onion, chopped

1 -carrot, chopped

1 - tablespoon  of Louisiana Hot Sauce

1 - head of  cabbage, chopped

1 - clove garlic, chopped

1 - table spoon chopped Parsley

2 - bay leafs

Olive oil

2 - 15 oz. can black-eyed peas, drained and rinsed. ( if you can find the cans that include jalapeños I highly recommend it.) 

2 - cups chicken stock

1 - tablespoon Cajun seasoning

1/2 - teaspoon fresh cracked black pepper

1/2 - teaspoon celery salt ( or sea salt)

Sauté’ the Onion using 2 tablespoons olive oil , garlic, carrots with cajun seasoning 

Next add Cabbage, stir every 30 second nds for 5 minutes.

Next add Black-eyed peas, chicken stock, Hot sauce, salt and pepper.

12 minutes on medium low heat.

( if sausage is being used, add now, I recommend cajun or hot sausage) 

Boil for additional 30 minutes 

Enjoy with french bread, rice or any side you desire. From my family to yours, happy new year and bless you all for taking the time to try my recipe.

• Ryan Michael McKern

Twitter: @ryanmckern

Facebook: /ryanmckern

reverbnation.com/ryanmckern

Slenderman Short Horror / Drama Film review

https://www.theodysseyonline.com/indie-short-horror-film-makes-buzz-on-youtubehttps://www.theodysseyonline.com/indie-short-horror-film-makes-buzz-on-youtube