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How to Spend 24 Hours in New Orleans

The list of adventures and opportunities that New Orleans offers for travelers is endless! From places to eat and museums and shops to visit to historical landmarks and some of Mother Nature’s most beautiful landscapes. How do you decide where to go and what to do – especially if you are planning a quick weekend trip!? This quick guide (with even more links and ideas attached) is going to be your guide for the perfect way to spend your time.
So, for anyone traveling to New Orleans for the day, or even a long weekend, be sure to read this article about the best way to spend your time!

2019 Louisiana State Teacher of the Year Application Process Now Open

For several years, The Louisiana Department of Education has recognized their talented and exceptional teachers – and now the application process is open for 2019. Each School district is encouraged to nominate up to three teachers and three principals, one per division (elementary, middle, and high), as their district-level honorees. Then each of these candidates are invited to submit a state-level application.

Congratulations to past winners and good luck to future nominees!

To meet the 2018 Teacher and Principle of the year along with other state-level winners, click here.

For more information on the nomination and application process, click here.

Main Iron Works Website Now Live

Main Iron Works, a company out of Houma, Louisiana that specializes in marine vessel services, tug boat or barge construction and repair now has gone live with their new and updated website here.

Arlen “Benny” Cenac Jr., CEO of Main Iron Works, as well as, Cenac Marine Services, was excited to announce the website launching of the local company which he acquired in July 2015.

As stated on the Main Iron Works website, “Following the acquisition, Cenac Marine Services has continued to operate Main Iron Works as an independent entity under the Cenac Group umbrella, growing its construction of world-class, innovative push boats. The acquisition has also enabled the shipbuilding leader to expand services to also include a full service machine shop. Facilities and operations have since been modernized in order to improve upon the foundation of quality set so many years ago by Cenac’s grandfather. While under Benny Cenac’s leadership, Main Iron Works has remained a leader in tug construction while also becoming a perfect complement to Cenac Towing’s core mission. The two companies’ combined make for a dynamic duo.”

You can find more information about Main Iron Works, here.

Pumpkin Pecan Bread Pudding

Fall is in the air and Thanksgiving is only weeks away! This November we will be featuring some great ideas you can bring to your family Thanksgiving gathering that everyone is sure to love!

What better way to start than with bread pudding!? Not to mention it is pumpkin and pecan infused.

This amazing recipe is also couple with a bourbon sauce to top it off. Do not miss out on this original recipe!

Ingredients

Bread Pudding

Cooking spray
3/4 c. pure pumpkin puree
2 large eggs
1 c. milk
1/2 c. heavy cream
1/2 c. packed dark brown sugar
4 tbsp. unsalted butter, melted
1 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
7 c. day-old brioche, cut into 1-inch cubes
1/2 c. pecan halves, roughly chopped

Bourbon Sauce

1 c. granulated sugar
1/2 c. heavy cream
1 tbsp. bourbon

Directions

Preheat oven to 350°F with the rack in the middle position. Grease an 8-by-8-inch baking dish.
Make bread pudding: Whisk together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger, and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes.
Make bourbon sauce: Combine sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color, 12 to 15 minutes. Remove from heat and carefully add cream and bourbon, stirring until smooth and creamy.
Serve pudding with sauce alongside.

What New England Marshes Can Teach Us About Coastal Louisiana Restoration

John Andrew Nyman, PhD, Professor, LSU School of Renewable Natural Resources has studied Louisiana Coastal wetland restoration since the 1990’s. In a recent article written by him, which you can find here, he discusses how he has traveled to New England this past summer to study the similarities of their wetlands and the common struggles both Louisiana and New England face.

What he discovered, was that we in Louisiana may have a lot to learn in our combat to restore coastal wetlands. He discusses similarities, differences and ideas of what can be done locally to fix the issue we have been dealing with for years.

‘Soft-shell’ chargrilled oyster recipe for Tailgating

Here in Louisiana, we are always looking for new ideas when it comes to what to cook for tailgating events. We are also always up for a delicious recipe when it comes to Oysters – and the fact that this one includes French bread doesn’t hurt!

Scott “Sparky” Sparks talks about how he created this recipe here. Be sure to check it out with more information and tips on how to perfect this style of cooking oysters.

Soft-shell chargrilled oysters Ingredients
Makes 2 dozen

24 to 48 raw oysters, depending on size
1 long loaf French bread, enough to slice 24 1-1/2- to 2-inch-thick pieces

Ingredients For sauce

3/4 pound butter
6 garlic cloves, minced
1 tablespoon hot sauce, or to taste
3 teaspoons white vinegar
3 tablespoons molasses
1/2 teaspoons paprika
3 teaspoons Worcestershire
1/4 cup chopped fresh parsley
Salt, to taste
Pepper, to taste
To top and assemble
1 pound to 3/4 pounds cheese, grated
Creole seasoning, to taste
4 to 6 green onions, coarsely chopped
4 or 5 fresh lemons

Directions

Shuck oysters, or buy them unshucked.
Slice French bread on an angle, or bias, into 1/2-inch slices.
Make sauce: Combine butter, garlic, hot sauce, vinegar, molasses, Worcestershire in a bowl and cook over low heat just until the butter is melted. Wait 5 minutes, then add parsley, salt and pepper. Taste and adjust seasoning.
Pour sauce into a shallow side pan or bowl. Allow sauce to cool for about 10 to 15 minutes.
Place bread slices on sheet pans. Dip one side of bread slice into the sauce. Place it dry side down on the sheet pan. Continue until all slices are dipped. (Only dip one side, so that the bottom of the bread can get crisp and firm, making the oysters easier to manage.)
Lift oysters out of oyster liquid and allow to drip for a few seconds. Place an oyster on top of each bread slice. If oysters are small, put 2 on each slice.
Sprinkle Creole seasoning on each oyster, to taste. Top each with a generous tablespoon of grated cheese. Sprinkle chopped green onions op top.
Preheat grill or oven to 350 degrees.
If using oven, slide sheet pans into oven and bake about 30 minutes, checking after 15 minutes.
If grilling, use indirect heat by pushing coals to other side of grill; then place bread directly on the grill. Close grill and allow to cook for about 30 minutes, checking after 15 minutes.

Enjoy!