HOT! HOT! BIG SALE ON LOUISIANA SHRIMP!

by arabellastation, May 15, 2009 | Permalink

Right now, the Arabella Station, Veterans, and Baton Rouge stores are selling fresh Louisiana shrimp for $4.99/lb and boiled Louisiana shrimp for $6.99/lb! The stores source shrimp from Lance Nacio’s Anna Marie Seafood in the Terrebonne Basin.

Lance uses sustainable harvesting methods, new technology, and no chemicals or preservatives. His special escapement equipment allows birds and turtles to escape should they become entangled in the nets, and Lance limits trawl times to 30 minutes which allows for most of the bycatch to be returned to the water alive.

Once the shrimp are hauled aboard, they are immediately sorted and deep-chilled before being individually quick frozen, less than one hour after harvest and right aboard the boat using an ultra low temperature freezer. Many other shrimpers hold their catch on ice for days before they are frozen back on shore, so with Lance’s shrimp, it’s the freshest possible!

In addition, Lance does not use chemicals or preservatives when processing the shrimp. Many processors use chemicals to make shrimp retain water weight, which means that folks pay for the weight of the water in addition to the shrimp. When you purchase shrimp from Whole Foods Market, it’s 100% shrimp!

Celebrate the opening of shrimp season!

LONG LIVE MOM! Events on Saturday

by arabellastation, May 8, 2009 | Permalink

Arabella Station will have special events to celebrate Mom Saturday, May 9th. From 10 a.m. to 4 p.m., Touro Infirmary will provide an array of complimentary health screenings including blood pressure readings, cardiac risk assessment, women’s health checklist, brief personal consultations, and more. Meanwhile, Chef Chuck Subra from La Cote Brasserie will whip up culinary delights from 12 to 2 p.m. Kids can decorate cards for Mom while being entertained by local jazz band Some Like It Hot.

Please join us for a fabulous time!

Recycle Paint & E-Waste before Heading to Jazz Fest May 2nd

by arabellastation, May 1, 2009 | Permalink

Whole Foods Market is proud to host The Green Project’s Paint & E-Waste Drop Off the first Saturday of every month from 10 a.m. to 2 p.m. The next one is Saturday, May 2nd and then June 6th if you can’t make this month’s. 

How to participate? Simply drop off your old paint and electronic waste (computers, stereos, etc.) at Arabella Station, located at 5600 Magazine St. between Arabella and Joseph streets. The Green Project’s tent will be in front of the store in good weather and inside near the massage table in bad weather.

Urky Lurky Anyone?

by arabellastation, May 1, 2009 | Permalink

Here’s an easy dish that we also featured at our French Quarter Fest Children’s Headquarters tent. If you love garlic, it’s truly aromatherapy! Urky Lurky is a great side dish for your spread or you can add protein to make a meal out of it.

Urky Lurky Pasta

1 package Linguine or spaghetti cooked al dente (follow package directions)

Freshly grated Parmesan cheese

Olive oil

Salt & pepper to taste

2-3 cloves of garlic (sliced or pressed)

Cook pasta, strain and set aside.  Heat ¼ cup olive oil in large skillet over medium heat.  Once hot, add garlic and cook for one minute — careful not to let it turn brown or burn.  Add pasta and heat through til warm.  Add ¼ to ½ cup freshly grated Parmesan cheese. Toss.  Add salt & pepper to taste. Serve & enjoy! 

*you can add shrimp or chicken during the sautéing of the garlic and cook through before adding pasta.

Guacamole Recipe Featured at French Quarter Fest!

by arabellastation, May 1, 2009 | Permalink

We had the pleasure of making guacamole with kids from all over at our French Quarter Fest Children’s Headquarters tent. They incorporated all the ingredients and served it up to delighted parents and passersby. Here is the recipe that’s easy to make and enjoyed by all. Just in time for Cinqo de Mayo!

Guacamole

One to two ripe avocados

Juice of ½ lime

Pinch of salt, pepper, cumin to taste

1-2 tablespoons of each chopped red onion, red, yellow or orange bell peppers, tomato and cilantro

2 cloves of garlic minced or pressed through a garlic press

Scoop avocado into a bowl.  Add remainder of ingredients and smash together with potato masher or fork until desired avocado is smooth and free of large chunks.  If storing before eating, drop avocado pit into bowl with guacamole and squeeze lime juice over surface of guacamole to avoid avocado turning brown. Remove pit and mix in lime juice before serving.