As all real New Orleans chef's know, the secret to Creole cooking lies in the recipe. The same can be said of New Orleans Rock and Roll.

It's all about the ratio's and proportions, the painstaking methods and of course the down home ingredients.

Take one part Metal, two parts Heavy Rock, a dash of Cayenne and then slow cook it all in the sights and sounds of New Orleans.

Do it right and maybe, just maybe, you get something like Suplecs.