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D E D I C AT I O N To our grandfather, who surrounded us with love and joy through cooking, song and a servant’s heart. You set our table for life and for dinner.

W E LO V E YO U PAW PAW.

Fra nk Lod ato Sr.

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FOREWORD This cookbook is not just about food or the love of food. It’s about the love of a family that, together, celebrated food to unite their members. That family extended beyond blood, to everyone who could find the 6001 Chef Menteur Highway address. Uniting family though meals was a tradition that started with “Pappy” and “Granny” Lodato. They nurtured Honey and Sugarboy with the love of food and family, who built upon those traditions, creating memories that will live on through the recipes of this cookbook. No invite was ever needed to “belly-up” to the Lodato table. Instead, we’d often find ourselves looking for an excuse to be there at dinner time. There was Thursday night dinner that all attended... Frankie’s family, Julie, Uncle Jim and the hosts and centers of the culinary universe, Honey and Sugarboy (with an assist from Bobby Row!). This tradition extended to all holidays, Saints or LSU games, christenings, birthdays, or Fairgrounds victories. It was a way of life, a way of love—for food and family. My wish is that when you read these recipes, they will inspire you to create savory dishes that are unique to New Orleans. They will also serve as a recipe to create a family bond like the one that was born in the Lodato kitchen. I am so proud to write this foreword because of the joy these recipes brought to my family, and the bond that we share from the great memories they created. The creation of The Lodato Family Cookbook, in itself, shows the impact it had on the lives of the grandchildren and authors of this book, Julie Lodato O’Day and Frank Lodato III—my second children. I am so proud of them. My prayer to you is that these recipes can do for your family what it has done for mine. The recipe for family is live, love, laugh. . .and pasta, red gravy, crawfish étouffée, Spinach Madeleine, Oysters Bienville, horse beans, purple hull peas. . . . .

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AC K N O W L E D G E M E N T Frank Lodato Sr started work on the “Lodato Family Cookbook” in 2000 when he bought his first PC at the young age of 70! Once he got the hang of it, he began re-creating all the family recipes in electronic form and adding his own commentary. In 2007, he completed his first version of this cookbook as well as an alternate version called “The Friday Guys Cookbook.” Although these cookbooks were treasured by all who received them, he longed to have them edited and printed professionally. Frank Sr. passed away in July of 2010. Shortly thereafter, we decided to finish what he had started. We would like to recognize the folks who influenced Honey and Paw Paw with their cooking, recipes and companionship over their 60 years together. Recipes in this book were either inspired by, or given to, Honey and Paw Paw by the following family and friends: Frank Lodato Jr., Atile McGhee, James Lodato, Sr., Francis Violet Lodato, Grandma Ellen Schmidt, Effie Cambre, James Lodato Jr., James Lodato III, James Lodato IV, Anne Marie Koehl, Gloria Abadee, Yvette Fernandez, Peggy Daigle, Mary Granada, Tony Giusti, Kris Ingram, Charlie Touzet, Gary Wallace, Ed Rein, and Chris Kerageorgiou. A special thanks goes out to Bobby Row, Paw Paw’s “right hand man.” We would like to thank Peggy Daigle, Ann Marie Koehl and Amy Bouton for their editing contributions. Thank you to Holly Watson and Cheryl Sohn for providing guidance on design and printing. We would also like to thank all of our new and old friends who pledged in advance for a copy of the cookbook. Without your donation this cookbook would be in a three-ringed binder. Finally, Julie and I would like to thank James Lodato III (Uncle Jimmy) for writing the foreword. No one has their finger on the pulse of “The Lodato Family” quite like you.

2011, Chef Menteur Publishing, LLC For more information visit www.honeyandsugarboy.com or email us at cooking@honeyandsugarboy.com.

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TA B L E O F CO N T E N T S R O U X & S AU C E S . . . . . . . . . . . . . . . . . . . . . . . . . . 1 A P P E T I Z E R S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 S O U P S. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 S A L A D S & D R E S S I N G S . . . . . . . . . . . . . . . . . . . . . 55 V E G E TA B L E S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 P O U LT R Y. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 M E AT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 S E A F O O D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 PA S TA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 I N T E R N AT I O N A L . . . . . . . . . . . . . . . . . . . . . . . . . . 132 B R E A K FA S T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139 D E S S E R T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145 I N D E X . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159

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R oux & S a u ce s

C.M. Run, 1982

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THE BROWN BUTTER ROUX ½ c up b utte r ½ c up f l ou r In a heavy bottom pan, melt butter over medium high heat. Add flour and with a wire whisk, stir constantly until flour becomes light brown. You must continue whisking during the cooking process, as flour will tend to scorch as browning process proceeds. Should black specks appear in the roux discard and start over again. This volume of roux will thicken three cup of stock to sauce consistency.

T H E B LO N D B U T T E R R O U X ½ c up b utte r ½ c up f l ou r

cGhe Lu e l M

In a heavy bottom sauce pan, melt butter over medium high heat. Proceed exactly as in the brown roux recipe however, only cook until flour is a pale golden color. This roux is popular in Creole cooking and will thicken three cups of stock to a sauce consistency.

THE WHITE BUTTER ROUX ½ c up b utte r ½ c up f l ou r In a heavy bottom sauce pan, melt butter over medium high heat. Proceed exactly as in the blond roux recipe, however, only cook until the flour and butter are well blended and bubbly. Do not brown. This classical style roux is popular in Creole cooking and will thicken three cups of stock and sauces consistency.

2

Fr an k Lo d at o Sr.

e


C R AW F I S H B U T T E R This butter adds flavor to most classic sauces. You will need a fine screen sieve.

¼ c up b utte r ½ c up ch o p p e d o n io ns ¼ c up ch o p p e d ce l e r y ¼ c up ch o p p e d c a r ro t s 2 c l ove s g a rl ic ½ p ou n d w h o l e, l ive c raw f i sh ¼ c up b ra nd y ½ p ou n d c h il l e d u ns a l te d b u t ter, so f tened In a heavy bottom sauté pan, melt ¼ cup butter over medium heat. Sauté onions, celery, carrots and garlic three to five minutes or until vegetables are wilted. Add crawfish, and cover. Swirl pan, approximately two minutes or until crawfish are pink in color. Simmer for three minutes. Deglaze the pan with brandy. Use care as brandy will ignite. Place all ingredients into a food processor with a metal blade and blend on high until well chopped. Remove mixture and chill. Once chilled, combine crawfish mixture with softened, unsalted butter. Blend crawfish well into the softened butter. Force mixture through fine screen sieve to remove all foreign debris and shells. Place in plastic container, cover and chill.

Jam es Lod ato Sr., Jam es Lod ato Jr., Fra nk Lod ato Sr.

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B É A R N A I S E S AU C E This is one of my favorite sauces. I like the flavor of the tarragon.

8 ou n ce s b u t te r 3 ta b l e s p o o n s t a r ra g o n v inegar ½ c up wh i te w in e 1 te a sp o on l e m o n ju ice D a s h h ot p e p p e r s a u ce 1 ta b l e s p o o n c ho p p e d t a r rago n 1 te a sp o on c ho p p e d g re e n o nio ns 1 te a sp o on f in e l y c ho p p e d par sley 3 e g g yol k s S a l t a n d c aye n ne p e p p e r to t aste In a small sauté pan, melt butter over medium high heat. Once melted, set aside and cool slightly. Fill a sauce pan with water and place over medium heat leaving it to come to a boil. In a separate sauté pan add vinegar, white wine, lemon juice, hot pepper sauce, tarragon, green onions and parsley. Bring to a boil whisking constantly, until liquid is reduced by one half of the volume. In a stainless steel bowl, whisk the egg yolk and vinegar mixture and stir until well blended. Place the bowl over the sauce pan of boiling water and whisk constantly until egg mixture has doubled in volume and is smooth and creamy. Be careful not to overheat as eggs will scramble. Remove the bowl from the sauce pan and add the melted butter slowly, in a steady stream, whisking constantly until all is incorporated. If the sauce should become too thick add a few drops of warm water. Add salt and pepper to taste. Feel free to add additional lemon juice if necessary. This sauce is best served immediately. If it is allowed to cool, 'D a y Evan O the butter will become hard. & Lu k e Ghe Lu e l M c

4

o e Lo d at


R E M O U L A D E S AU C E 4 c up s mayo n na is e 1 c up Cre o l e Fre nc h m u s t a rd 1 c up h or s e ra d is h 1 c up f i n el y c ho p p e d ce l e r y 1 c up f i n el y c ho p p e d p a r s l ey M i n ce d g arl ic to t a s te Mix all ingredients well. Store sauce in an airtight container in the refrigerator until you are ready to use. TIP: Makes a great salad dressing especially when using Hellman’s mayo.

B É C H A M E L S AU C E This is a good basic sauce that pairs well with many dishes. You will need a cheese cloth for this recipe.

1 q u a r t wh o l e m il k 1 c up d i ce d o nio n 3 to e s of ga rl ic Pi n ch of thy m e 6 wh ol e p e p p e rco r ns 2 s m a l l b ay l e ave s ½ c up wh i te ro u x S a l t a n d w hite p e p p e r to ta s te Pi n ch of n u t m e g

Eva An g e li n

e Lo d a t o & Fr a n k Lo dato

S r.

In a heavy bottom sauce pan, heat milk over medium high heat. Add onions, garlic, thyme, peppercorn and bay leaves. Continue to scald milk with seasoning for approximately twenty minutes. Do not boil. Strain scalded milk through a fine cheese cloth into another sauce pan. Return mixture to pan. Bring the mixture back to a low boil and add roux, whisking constantly with a wire whip until all is incorporated. Continue whipping until mixture achieves a nice white sauce consistency. Be careful that sauce does not scorch. When it thickens, remove from heat and season to taste using salt, pepper and nutmeg. 5


C R E O L E S E A F O O D CO C K TA I L S AU C E 1 c up c ats u p 1 ta b l e s p o o n ho r s e ra d is h 1 ta b l e s p o o n Wo rce s te r s h ire sau ce 1 te a sp o on ho t p e p p e r s a u ce ( We are par t ial to Tabasco) 2 ta b l e s p o o n s o f f re s h l e m on ju ice S a l t to ta s te Whisk all ingredients together, place in a small bowl with a spoon for serving. Refrigerate the remainder in an airtight container.

C H I N E S E M U S TA R D S AU C E 1 c up b oi l ing wate r Ÿ c up d r y m u s t a rd ½ te a sp o o n s a l t 2 te a sp o o n s a l a d o il d a s h of l e m o n ju ice d a s h of s u g a r

Stir boiled water into dry mustard. Add salt and salad oil. Serve on egg rolls, fried shrimp.

H O R S E R A D I S H S AU C E This is great served over brisket or baked fish.

1 te a sp o on p re p a re d m u s t ard 2 ta b l e s p o o n s p re p a re d hor s e ra d i s h 1 ta b l e s p o o n t a r ra g o n v inegar 1 ta b l e s p o o n m ince d o nio ns D a s h or t wo o f ho t p e p p e r s au ce S a l t a n d p e p p e r to t a s te ½ pi nt c re a m

e L o d a to a to II I, Ju li Fra n k L o d Koehl ri e L o d a to & Ann Ma

Mix mustard and horseradish. Blend in vinegar until smooth. Add onions, hot pepper sauce, salt, pepper and cream and mix well. Serve immediately. Store remainder in an airtight container in the refrigerator. 6


F I G S AU C E 1 7 oun ce j a r o f w ho l e f ig s D ra i n th e s y ru p f ro m t he f igs and reser ve b o t h. 1 c up su g a r ¼ c up d r i p p ing s f ro m ro a s ted fo u l 1 ¼ cu ps f i ne l y c ho p p e d o n io ns ½ c up f i n el y c h o p p e d ce l e r y ½ c up f i n el y c h o p p e d b e l l p epp er s 1 te a sp o on t hy m e ½ te a sp o o n s a l t ½ te a sp o o n c aye n ne ½ te a sp o o n w hite p e p p e r 4 c up s ch ic ke n s to c k ½ ora n g e t hinl y s l ice d In a large skillet combine the fig syrup and sugar, mix well. Cook over high heat stirring constantly, until mixture caramelizes and turns dark brown and very syrupy (about 18 minutes). Remove from heat and set aside. Ja ke Lo d at o, Place the ¼ cup of foul drippings in a one-quart Ev a A n g el in e Lo d at o saucepan. Add ¾ cup of onions, ½ cup of celery, & Lu el (H o n ey ) the bell peppers and seasonings; sauté over high heat until vegetables start to wilt, about three minutes, stirring occasionally. Stir the vegetables into the caramelized fig sauce and add 2 cups of chicken stock, stirring well. Turn heat too high and cook for 15 minutes. Add the orange slices and cook about five minutes. Add 1 cup more of chicken stock and the remaining ½ cup of onions and celery; cook about 10 minutes more.

Strain the contents of the skillet and reserve the liquid. Purée the strained solids in a food processor until smooth, about 30 seconds. Add the puréed mixture to the strained liquid, stirring well. Place back into the skillet. Turn heat to high and cook until mixture starts to thicken (about five minutes). Stir in figs and simmer about three minutes. Stir in the remaining 1½ cups of chicken stock. Bring to a boil, reduce heat and simmer until mixture is a sauce, about 18 minutes more. Remove from heat and serve over duck or chicken. Makes about 4 cups. 7


M A R I N A R A S AU C E S U G A R B OY Everyone that has been to Tony Angelo’s in New Orleans really likes his tomato sauce. I think it made him famous. Luel and I loved to go to Tony’s—the food was so good. I have tried to get the taste of my sauce close to his. This is best I could come up with. It is not heavy and it is on the sweet side.

¼ c up ol i ve o il 1 to 2 cu ps o f m in ce d o nio n 1 1 6 oun ce c a n o f to m ato p aste 1 6 oun ce c a n c hic ke n s to c k 2 ta b l e s p o o n s o re g a n o o r to t aste 2 ta b l e s p o o n s s we e t b a s il o r to t aste 4 ta b l e s p o o n s s u g a r o r to t aste In a heavy pot add olive oil over medium heat. In a food processor, pulverize onion. Place the onion into the oil and cook until soft. Add tomato paste and cook for about 10 minutes. Add chicken stock and stir until well mixed. Stir sauce to prevent it from sticking to the bottom of the pot. Let the sauce simmer for about 2 hours. Adjust the thickness by adding chicken stock or water. After two hours, stir in oregano, basil and sugar. (Add as much sugar as you like.) Cook about 10 minutes. Although I did not get this recipe from Tony, this is how I think it is made, and I believe it is very close to the way he makes it. B a b y Fra n k ie II I & F ra n k L o d a to S r.

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S P I C Y M A R I N A R A S AU C E 2 p ou n d s I t a l ia n s a u s a g e ½ to ž of a c u p o f c h o p p e d o nio n 1 3 2 oun ce c a n to m ato s a u ce ( We prefer Hu nt s) 3 to e s g a rl ic, c h o p p e d S a l t a n d p e p p e r to t a s te 1 te a sp o on o re g a n o 1 ta b l e s p o o n Swe e t b a s il 1 ta b l e s p o o n o l ive o il Su g a r to ta s te Remove sausages from casing. In a large heavy pot, add olive oil, sausages, onions and garlic. Cook on medium heat until soft. Add tomato sauce and cook for 30 minutes. Add oregano and sweet basil. Add salt, pepper and sugar to taste.

J u li e A n n n k ie II I & ra F , r. J a to Fra n k L o d

M A R I N A R A S AU C E I like this sauce on the thin side. I like to strain it so that it is smooth, but I like to keep it thick enough that it coats the pasta.

1 2 2 1 1 1 8

ta b l e s p o o n o l ive o il c up s of ce l e r y d ice d c up s ch o p p e d o nio ns 1 6 oun ce c a n o f to m ato p aste 1 6 oun ce c a n o f to m ato s au ce 1 6 oun ce c a n o f c h o p p e d to mato es ou n ce s o f a p p l e ju ice

Heat olive oil in a saucepan over medium heat. Add celery and onion and SautĂŠ until brown. Add tomato paste and cook for three to five minutes. Add tomato sauce and tomatoes. Add water and apple juice. Simmer on low temperature for two hours. Serve immediately tossed with your favorite pasta.

9


N E W O R L E A N S TA R TA R S AU C E Serve with filet of speckled trout and other seafood.

1 c up mayo n na is e ½ c l ove g a rl ic, p re s s e d 1 te a sp o on p owe re d m u s t ard ¼ te a sp o o n re d p e p p e r 1 te a sp o on o nio ns g rate d 2 ta b l e s p o o n s c ho p p e d d il l pick le 2 ta b l e s p o o n s p a r s l ey m inced 2 ta b l e s p o o n s c a p e r s c h o p p ed 1 ta b l e s p o o n m ince d g re e n oni on tops Combine all ingredients in a bowl. Mix well. Store in the refrigerator until you are ready to serve.

Lu k e E van we a r in

g Pa p p y 's

( Fr a n k

J r.) b ib

O R A N G E S AU C E 2 te a sp o ons s u g a r 1 ta b l e s p o o n co r n s t a rc h 1 ta b l e s p o o n g rate d o ra ng e p eel ¾ c up ora n g e ju ice 3 ta b l e s p o o n s p a n d r ip p ings o r melted bu t ter 2 ta b l e s p o o n s o ra ng e l iq u eu r ( You c a n n o t g o w ro ng w it h G rand M ar nier ) In a saucepan over low to medium heat, combine sugar, cornstarch and orange peel. Stir in orange juice, dripping from the roasting pan, and the liqueur. (Use melted butter if no drippings.) Add orange liqueur and bring to a boil. Stir often. Keep hot and reheat to serve. Yields one cup of sauce.

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CO W TO W N B A R B E C U E S AU C E 2 ½ cu ps ke tc hu p 1 ½ cu ps su g a r ¼ c up a p p l e c id e r v in e g a r 2 ta b l e s p o o n s m o l a s s e s 1 ta b l e s p o o n D ijo n m u s t a rd 2 te a sp o ons Wo rce s te r s h ire sau ce 1 te a sp o on ho t s a u ce (I a m a f a i t hf u l u s e r o f Ta b asco) ¼ te a sp o o n l iq u id s m o ke 1 te a sp o on b l a c k p e p p e r 1 ½ te a s p o o n s a l t ¼ te a sp o o n o nio n p owd e r ¼ te a sp o o n g a rl ic p owe r 1 s pl a s h o f w h is key o f yo u r cho ice ( Ja c k D a n ie l s is m ine )

& J u li e o d a t o IV L s e m a J

Combine all ingredients except the whiskey and simmer for one hour, stirring often. Add the splash of whiskey and cook for 30 minutes more. Serve immediately on cooked meat, or wait for the sauce to cool and store in an airtight container in the refrigerator.

BARBECUE RUB This is a good rub for pork ribs, chicken and pork roast.

1 ta b l e s p o o n s we e t p a p r ik a 1 ½ te a s p o o n s c hil i p owe r 1 ¾ te a s p o o n s g ro u n d c u m i n 1 ½ te a s p o o n s d a rk b row n su gar ¾ te a sp o o n s a l t ¾ te a sp o o n b l a c k p e p p e r 1 te a sp o on w hite p e p p e r ½ te a sp o o n c aye n ne p e p p er Mix all ingredients in a bowl until well blended. Store the rub in an air tight jar until ready to use. To use, simply rub generously on the meat before cooking. 11


S L AU G H T E R H O U S E R U B 6 4 3 3 2 2 2 2 2 1

ta b l e s p o o n s w hite s u g a r ta b l e s p o o n s s a l t ta b l e s p o o n s M o no s o d iu m glu t amate (MSG) ta b l e s p o o n s c hil i p owe r ta b l e s p o o n s p a p r ik a ta b l e s p o o n s l e m o n p e p p er ta b l e s p o o n s o nio n p owe r ta b l e s p o o n s g a rl ic p owe r ta b l e s p o o n s b l a c k p e p p e r te a sp o on c aye n ne

Mix all ingredients in a bowl until well blended. Store the rub in an air tight jar until ready to use. To use, simply rub generously on the meat before cooking.

PORK RUB 2 ta b l e s p o o n s s a l t 2 ta b l e s p o o n s w hite s u g a r 1 ta b l e s p o o n b row n s u g a r 2 ta b l e s p o o n s c hil i p owe r ½ te a sp o o n g a rl ic p owe r ½ te a sp o o n b l a c k p e p p e r ½ te a sp o o n c aye n ne p e p p er 1 te a sp o on c u m in 2 te a sp o ons p a p r ik a ½ te a sp o o n o nio n p owe r 1 te a sp o on M o no s o d iu m g l uta m ate ( M S G )

Jim Jr. & Fra nk Sr.

Mix all ingredients in a bowl until well blended. Store the rub in an air tight jar until ready to use. To use, simply rub generously on the meat before cooking.

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T E X A S B A R B E C U E S AU C E This sauce can be kept for several weeks in the refrigerator. Try it on pork, beef and poultry. You will need a coarse sieve.

1 on e p ou nd c a n o f to m ato es 1 c up wate r 1 s i x ou n ce to m ato p a s te 2 d r i e d c h il l p e p p e r s ½ c up tom ato c at s u p 1 ta b l e s p o o n s u g a r 1 te a sp o on Wo rce s te r s h ire sau ce 2 te a sp o ons c hil i p owd e r ¼ c up v i n e g a r ¼ te a sp o o n ho t p e p p e r s e aso ning 4 ta b l e s p o o n s o f f re s h l e m on ju ice 2 te a sp o ons g ro u n d b l a c k p epp er ¼ te a sp o o n c aye n ne 2 c up s ch o p p e d o nio n 1 c l ove of g a rl ic c ho p p e d 2 bay l e ave s ½ p ou n d b u t te r 2 te a sp o ons d r y m u s t a rd S a l t to ta s te Combine all ingredients in a medium sized pot with a lid. Simmer over low heat in the covered pot for about 30 minutes. Remove from heat and strain through a coarse sieve. Cool completely and pour into an airtight container. Refrigerate until needed. A ti le M cG h e e & Fr a n k Jr .

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C H I N E S E B A R B E C U E S AU C E This is a wonderful sauce that is great on baby back ribs. I call it “lip-sucking good!”

2 1 4 2 1 1 4 1

ta b l e s p o o n s l ig ht s oy s a uce ta b l e s p o o n d r y s h e r r y ta b l e s p o o n s c at s u p ta b l e s p o o n s ho ney ta b l e s p o o n ho is in s a u ce te a sp o on f ive s p ice p ower ta b l e s p o o n s s u g a r ta b l e s p o o n o ra ng e co ncent rate

Mix all ingredients together in a sauce pan. Cook on low heat for five minutes. Cool and refrigerate until ready to use.

S W E E T A N D S O U R S AU C E ½ c up ke tc h u p ½ c up v i n e g a r ½ c up wate r 2 te a sp o ons s oy s a u ce 1 c up su g a r ¼ c up ora n g e m a r m a l a d e ½ c up s mi nce d g in g e r ¼ te a sp o o n ho t p e p p e r s a u ce 1 te a sp o on m ince d g a rl ic 2 ta b l e s p o o n s p ine a p p l e juice ½ c up ch o p p e d c a n ne d p ineapple 4 ta b l e s p o o n s co r n s t a rc h t hickened wi th 3 ta b l e s p o o ns wate r

p ro m an k Jr. b ef o re Ju lie A n n & Fr

In a medium saucepan over medium heat, combine all ingredients except the cornstarch mixture. Blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure to bring the sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste. Serve immediately.

14


G L A Z E S F O R P O U LT R Y HONEY-PINEAPPLE GLAZE: Melt ¼ cup butter. Stir in ¼ cup pineapple syrup or pineapple juice, one cup honey and a ½ teaspoon nutmeg. HONEY-LEMON GLAZE: Melt ¼ cup butter, stir in ½ cup honey and 2 tablespoons lemon juice. ORANGE GLAZE: Melt 2 tablespoon butter. Stir in 1/3 cup orange juice, concentrate or marmalade and ½ teaspoon ginger. P E AC H G L A Z E : Melt 2 tablespoons butter. Mix in ½ cup peach preserves and 1 teaspoon curry powder. BUT TER GLAZE: Melt 2 tablespoons butter. Mix in ½ cup soy sauce, 1 cup of light or dark corn syrup and ¼ teaspoon garlic salt.

It all sta rte d wit h AC ME Ice Co mp any.

15


T H E LO D ATO TO M ATO S AU C E I like my tomato sauce to be smooth and creamy, not chunky. I try to give it some body so that when it is placed on top of pasta, it will retain its consistency and coat every strand. When using canned tomato products, I prefer Hunts. This brand has always served me well.

2 ta b l e s p o o n s o l ive o il 2 c up s on i o n p u re e d 4 to e s g a rl ic p u re e d 1 s m a l l c a n to m ato p a s te 1 g a l l on c a n o f to m ato s a u ce 1 3 6 oun ce c a n to m ato p u ree 1 8 oun ce s o f wate r ( u s e p u ree c an to co llec t water ) 1 c up ch i c ke n s to c k 2 te a sp o ons s we e t b a s il 2 te a sp o ons o re g a n o ½ c up Rom a no c he e s e S a l t a n d p e p p e r to t a s te Su g a r In a heavy pot, heat the 2 tablespoons of olive oil and fry onion, garlic and tomato paste until the vegetables are soft. Add tomato sauce and tomato puree. Fill the can from the puree about halfway, swish water around and add to pot. Add chicken stock, stir until well blended. Cook over medium heat for about one hour stirring often to prevent it from sticking to the bottom of the pot. Add basil, oregano and Romano cheese. Add salt a little at a time, tasting so you will not over-salt. Add pepper and sugar. I like my sauce on the sweet side. This sauce works good with chicken, fried eggplant, beef, pork and most Italian foods. day S r. w e d d in g Lu e l & Fr a n k

16


App e t i ze r s

Lady Greenfield, 1978

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B AYO U G R I L L E D OYS T E R S On a cold day in January, when the oysters are big, fat and salty, my friend Charlie Touzet and I would go to Captain Pete’s and buy a sack. We would open two big trays full, I guess about 10 dozen, eat half of them raw and half grilled. Talk about living, we sure did! If you are a Yankee, be careful when eating these oysters—you may never go back up north again! Only use freshly shucked oysters on an outdoor grill and have a loaf of fresh hot French bread on hand.

2 p ou n d s b u t te r s o f te n e d ½ c up f re s h g a rl ic f in e l y c ho pp ed 1 te a sp o on b l a c k p e p p e r 1 te a sp o on d r ie d o re g a n o 6 d oze n oys te r s o n t he h a l f shell 1 c up g rate d p a r m e s a n c heese 1 c up g rate d R o m a n o c he e se 3 ta b l e s p o o n s c ho p p e d p a r sley Mix butter with the garlic, pepper and oregano. Heat a gas or charcoal grill until hot. Place oysters on the half shell directly over the hottest part of the grill. Spoon the seasoned butter generously over the oysters. Some of the butter should overflow into the fire causing flames to come up through the grill. The oysters are ready when they puff up and get curly on the sides. Mix the grated parmesan and Romano cheese together with the parsley. Sprinkle the cheese and parsley mixture on top of the oysters. Serve on shells immediately with hot French bread for soaking up the delectable sauce. This dish will serve eight to twelve normal people or two serious oyster fanatics.

Th e C ru n ch y

18


C H I C K E N F R I E D P O R TO B E L LO M U S H R O O M I knew the Friday Guys would like this dish. For a twist, I threw in a nice white gravy on top like I do with fried chicken.

4 l a rg e Por to b e l l o m u s hro oms 1 to 2 e g gs b e ate n Ÿ c up mi l k S a l t a n d p e p p e r to t a s te 1 c up f l ou r 1 c up coa r s e l y c ho p p e d b read cru mbs 1 ta b l e s p o o n t hy m e ½ p ou n d m e l te d b u t te r Remove the stems and brush off surface debris from the mushrooms. Whisk eggs and milk until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme and additional salt and pepper. Heat butter in a skillet over medium heat. Dredge mushrooms in egg wash, then in the crumb mixture. Fry on both sides until golden brown. C R E A M Y G R AV Y

2 ta b l e s p o o n s b u t te r 2 ta b l e s p o o n s f l o u r 2 c up s h e av y c re a m Salt and pepper Make the roux by melting the butter in a heavy saucepan and then adding the flour. Stir well until incorporated. Add heavy cream and stir well until it starts to simmer. Add salt and pepper. Cook it to desired thickness. Remove from heat and spoon on top of fried mushrooms.

G o o d Fr id a y a t H o n e y 's , 2 011

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A S S O R T E D A N T I PA S TO P L AT T E R One good thing about this recipe is that the ingredients are all familiar.

¼ to ½ p ou n d b u t te r s o f te ned 1 to 2 c a n s o f a n c hov ie s — 2 o u nces 1 to 2 c a n s o f t u na — 6. 5 o u n ces 1 to 2 j a r s o f m a r inate d m u shro o ms—6 o u nces 1 to 2 j a r s m a r in ate d a r t ic h o ke hear t s—6 o u nces each 1 to 2 p i nt s o f c h e r r y to m ato es 1 p ou n d j ar o f m a r in ate d garbanzo b eans 1 to 2 c a n s p it te d r ip e o l ives—8 o u nces 1 p ou n d a s s o r te d c h e e s e s 1 to 2 l oves Fre nc h b re a d s liced 1 to 1 ½ p o u nd s o f s l ice d, dr y S alami, M o r t adella, G eno a st yl e S a l a m i , a g a l a nt ine, co p p a o r a w ho le dr y salami To set up antipasto platter place the butter in a small bowl. Put individual fishes and vegetables into individual bowls. Arrange the sliced meats, bowls of assorted fish and vegetables on a large tray. Place bread and on cutting board with a knife. Invite guests to prepare sandwiches or eat the foods individually. Makes about six to twelve servings.

Ja m es Lo d at o Sr. & Fr an ce s V io le t Th o m p so n Lo d at o

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P O R TO B E L LO M U S H R O O M S S T U F F E D W I T H C R A B M E AT This recipe calls for seafood seasoning. My personal favorite is Louisiana’s “Cajun Land” seasoning. You can also prepare this dish with crawfish or shrimp stuffing. Whatever you do, be careful when tasting, it will make you want to slap your Pappy!

4 Por tob e l l o m u s hro o m c a p s 3 ta b l e s p o o n b u t te r ½ c up f i n el y c h o p p e d ce l e r y ½ c up f i n el y c h o p p e d o n io ns ½ c up f i n el y c h o p p e d re d b ell p epp e r 2 l a rg e g arl ic c l ove s, m in ced 1 p ou n d c ra b m e at o r c raw f i sh t ails 2 ta b l e s p o o n c ho p p e d p a r s ley 2 g re e n on io ns f in e l y c ho p p ed ½ te a sp o o n b l a c k p e p p e r 2 te a sp o ons Wo rce s te r s h ire sau ce 2 te a sp o ons l e m o n ju ice ¾ c up s se as o n e d b re a d c rumbs (p l u s ex tra fo r to p p in g ) ½ c up g rate d Pa r m e s a n c heese 2 e g g s b e ate n Non - sti ck co o k in g s p ray 1 tsp se a fo o d s e a s o ning

e s. to th e ra c L u e l g o in g

Pre-heat the oven to 325º. Clean Portobello mushroom caps and drain upside down. In a saucepan, heat butter over medium heat, then add the celery, onions, red bell pepper and garlic. Sauté the vegetables until they are soft. Add precooked crabmeat or crawfish tails and seasoning. Add parsley, green onions, black pepper, Worcestershire sauce, lemon juice, seasoned bread crumbs, Parmesan cheese, and eggs. Stir until well mixed. Fill caps, mounding mixture on top. Sprinkle with bread crumbs. Place in a casserole dish that has been sprayed with non-stick cooking spray. Bake uncovered in a preheated 325°F oven until the mixture is heated through (about 30 minutes).

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C A J U N C R AW F I S H B E I G N E T S Every year at the beginning of the New Orleans Jazz and Heritage Festival people go wild for these beignets.

2 c up s f l ou r 2 ta b l e s p o o n s b a k in g p owd er 2 te a sp o ons g ro u n d g ing e r ¼ c up p i m e nto s, d ice d a n d drained 1 ta b l e s p o o n g a rl ic c ho p p ed 1 ½ p ou n ds c raw f is h t a il s c ho pp ed 3 g re e n on io ns c ho p p e d 3 ta b l e s p o o n s f l at l e a f p a r sley cho pp ed 3 d a s h e s ho t p e p p e r s a u ce 1 ½ c up s o f wate r Salt and pepper Pea n ut oi l fo r f r y in g Mix all dry ingredients except the salt and pepper together evenly. Add all other ingredients except water, hot sauce and oil. Mix well. Add water and hot sauce slowly until you are able to form loose dough with your hands. Add salt and pepper to taste, and set dough aside for fifteen minutes to rest. Heat peanut oil to 350°F in a countertop fryer (I use my trusted Fry Daddy). Spoon dough in by the teaspoon. Deep fry until golden brown. Use a slotted spoon to remove beignets and drain on a pan lined with a paper bag or paper towels. Serve as hot as you can stand it. Je n n if e r K o eh Makes 30 beignets.

22

l M a c a lu so & A n n M a ri e L o d a to K oehl


C R AW F I S H B O U L E T T E S This recipe comes from the heart of Cajun country. Honey and I picked up this recipe in Lafayette Louisiana. When the meet at the Fairgrounds ended at the end of March every year, Honey and I would move to Lafayette temporarily to race my horses at Evangeline Downs. You will never in your life meet nicer people. I’m always careful who I make this dish for—never for friends from out of town. Once they eat this they don’t want to go back home.

3 ta b l e s p o o n s b u t te r 1 c up f i n el y c ho p p e d o n io n 1 c up f i n el y c ho p p e d ce l e r y 1 p ou n d c ra b m e at 1 p ou n d c raw f is h t a il s g ro u nd ¼ c up f i n el y c h o p p e d g re e n o nio n to ps 1 e g g b e ate n Pla i n b re a d c ru m b s Salt and pepper O i l for f r y ing Jui ce of f re s h l e m o n ( yo u o nly need a few dro ps) Heat butter in a skillet over medium heat. Sauté the onions and celery in butter until light brown. Drain. To this mixture, add one pound crabmeat, ground crawfish tails and onion tops. Stir in beaten egg. Slowly add bread crumbs until mixture is of meatball consistency. Shape into balls. Deep fry the balls at 350°F until brown all around. Add lemon after frying. An electric fryer cooks very fast. This recipe makes 50 cocktail boulettes.

L o d a to d a to, E v a o L e k a J K n a p p e r, B a rr o w Jackson & T im m y

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C A B B AG E R O L L S Honey and I have a dear Swedish friend named Gloria Abadie. When we were racing horses, we always stayed in the same complex and would have dinners together often. Gloria used to make these incredible Cabbage Rolls and everyone loved them. Mamma slappin’ good!

2 l a rg e h e a d s o f l e a f y c a b b age 2 p ou n d s g ro u n d b e e f 1 p ou n d g ro u n d p o rk 1 c up f i n el y c ho p p e d o n io n 6 g a rl i c c l ove s, c h o p p e d 1 c up u n co o ke d r ice 2 eggs S a l t a n d p e p p e r to t a s te 3 c a n s wh o l e to m ato e s 2 c up s sl i ce d o n io n Yel l ow m u s t a rd ( o p t io n a l ) Blanch cabbage in water and allow it to cool. Peel leaves from head, using care to keep them whole. Mix together beef, pork, chopped onions, garlic, rice, eggs, and salt and pepper. Put a large spoonful of mixture onto each cabbage leaf. Fold in the sides and roll up (like an eggroll). Set aside. You will have leaves left over. In a large tall deep soup pot, layer left over cabbage leafs and sliced onions. Spread some tomato sauce on top of onions and cabbage leaves. Put cabbage rolls on top of cabbage leaves, try to keep them close together and fill in any holes with left over cabbage leaves. Keep layering the same way until the pot is filled. Finish with tomato sauce on top. Steam cabbage rolls for 60 minutes. Carefully remove from pot and garnish with yellow nds mustard if desired. e Fa ir g ro u Ja k e a t th Honey &

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EGGPLANT ROLL-UPS One day Lou and I were making eggplant Parmesan. When we got finished, we had some of the makings left over, so I started making some roll-ups. Everyone that ate them called them a winner. The nice thing about this recipe is that it can be made ahead of time, put in a baking dish, and stored in the freezer or refrigerator.

1 l a rg e e gg p l a nt, p e e l e d a nd sliced ¼ inch t hick 1 c up f l ou r 3 e g g s, b e ate n w it h a ½ c u p o f water 1 ½ cu ps b re a d c ru m b s M a r i n a ra S a u ce ( s e e p a g e 9 in sau ces chapter ) 1 p ou n d s l ice d m oz z a re l l a cheese 1 c up g rate d Pa r m e s a n c he ese 1 c up ol i ve o il, fo r f r y ing Preheat oven to 350º. Heat olive oil in a frying pan over medium heat. Coat each slice of eggplant with flour, dip in egg mixture, then into bread crumbs. Set aside. Fry three eggplant slices at a time until light brown. Remove and place on a paper towel; add more oil as needed until all slices are fried. Place fried eggplant slices on a cookie sheet and top each with a tablespoon of marinara sauce (see recipe from sauces section). Add a slice of mozzarella to each slice of eggplant and sprinkle a teaspoon of Parmesan cheese on top. Roll up the slices and place seam down in a casserole dish. Top with marinara sauce and Parmesan cheese and bake at 350°F for 15 minutes.

J u li e , Fr a n k J r. & F r a n k II I

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DEVILED EGGS I like to change this recipe every time I make it. Sometimes I will put bacon, anchovies, capers or whatever my taste buds feel like. Feel free to do the same! You will need a plastic zip top freezer bag.

2 s l i ce s ba co n 6 b oi l e d eg g s, p e e l e d 1 te a sp o on D ijo n m u s t a rd 2 ta b l e s p o o n s we e t re l is h ¼ c up mayo nna is e Pi n ch c aye n ne p e p p e r o r to t aste Pa p r i k a 6 ol i ve s c u t in ha l f l e n g t hwise Fry bacon until crisp but not burned. After it has cooled, use a food processor to pulse it until it crumbles. Using a sharp knife cut the peeled eggs in half, lengthwise. Gently remove the yolk halves and place in mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash egg yolks. Add mustard, relish, mayonnaise, bacon, salt, pepper and a pinch of cayenne pepper. Mix well. Put mixture in a freezer bag. Cut the corner of the bag and pipe into egg whites. Garnish with paprika and a slice of olive.

FRENCH FRIED ONIONS These are fun and easy to make. My kind of onion rings!

3 l a rg e wh ite o n io ns Ice bath ½ c up of m il k ½ c up f l ou r 1 egg 1 te a sp o on m e l te d s h o r te n ing ½ te a sp o o n s a l t Slice onions about ¼ inch thick for each slice. Separate slices into rings. Place rings in ice bath until chilled. Remove rings from the ice bath and dry completely. Dip rings into a thin batter made from mixing the remaining ingredients (except shortening and salt). Fry in preheated shortening until the rings are a golden brown color and drain. Remove from grease and season lightly with salt. Makes 6 servings. 26


FRIED MUSHROOMS 2 pa p e r b a g s 1 pi nt wh o l e m u s hro o m s ¼ c up wate r 2 e g g s b e ate n 1 c up f l ou r 1 c up cor n m e a l O i l for f r y ing Salt and pepper Wash mushrooms and dry on paper towel. Mix water with beaten eggs in a bowl. Place flour in one of the paper bags, and cornmeal into the other. Heat oil to 350°F. Put mushrooms in flour bag and shake gently to coat. Remove the mushrooms and place mushrooms into egg mixture. Drop coated mushrooms into the cornmeal bag and shake gently to coat. Upon removal, place into the heated oil. Deep fry until golden brown.

's Ch ev y Vio let & Jim in a 19 40

TIP: See sauces chapter, and use tomato sauce or cream of horseradish sauce to dip.

P O R TO B E L LO M U S H R O O M G I U S T E This recipe belongs to one of my Friday group. Every Friday afternoon we meet at my kitchen, we cook, we drink, we eat and we tell lies. This is an outstanding marinade that came from my Italian buddy Tony Giuste. All the guys love it and believe me—it is good!

½ p ou n d b u t te r 1 l e m on ¼ c up of I t a l ia n d re s s ing 4 ta b l e s p o o n s g a rl ic a n d h erb seaso ning 2 ta b l e s p o o n s Wo rce s te r s h ire sau ce 1 ta b l e s p o o n b a l s a m ic v inegar 1 ta b l e s p o o n p e a r b a l s a m ic vinegar This recipe will glaze approximately eight big mushrooms. Melt the butter. In a small bowl, mix all the ingredients and set aside. Grill the mushrooms on each side, when they are half way finished start basting with the marinade. Use it on grilled steaks too. 27


M A R I N AT E D B L AC K O L I V E S 1 c a n wh ol e r ip e b l a c k o l ives, 7 ¾ o u nces ½ c up ol i ve o il 1 te a sp o on t hy m e 1 te a sp o on o re g a n o 1 ta b l e s p o o n f re s h l e m o n ju ice ½ te a sp o o n ho t p e p p e r s a u ce ½ te a sp o o n s a l t In a jar with a tight-fitting lid, combine all ingredients. Seal the lid and shake well until all ingredients are well-blended. Refrigerate at least two hours before serving. This recipe will keep up to one month in the refrigerator. TIP: If you are a fan of green olives stuffed with anchovies or pimentos, throw some of those in as well.

rc Buff , II I, M a im J I, II Fr a n k

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by Jr & Bob k n a r F , in g t o n

Row


M I S S LO U ’S S AU S AG E B R E A D Our guests always enjoy sausage bread. You can set these appetizers out with a good bottle of wine and sweet hot pickles. This recipe freezes very well. When you are ready to serve it, simply take it out of the freezer, and put it into the oven for guests.

3 l oave s f roze n d o u g h 2 p ou n d s p o rk s a u s a g e ( We l i ke J im my D e a n 1 c up ch op p e d o nio ns 1 c up ch op p e d ce l e r y 1 c up ch op p e d b e l l p e p p e r 2 c up s ch o p p e d m u s hro o m s 1 c up ch op p e d ha m S a l t, b l a c k a n d re d p e p p e r to t aste ½ c up of m e l te d b u t te r 1 c up sl i ce d s we e t ho t p ic k les fro m reci p e b e l ow ( fo r g a r n is h) Lu k e

Evan Put the loaves of bread on a cookie sheet. When they thaw enough, flatten them out and let them rise. In a skillet over medium heat, brown the pork sausage for five minutes and then add all the ingredients except for the salt and pepper. Cook for 15 minutes. Add salt and pepper. Set aside and let cool. Preheat the oven to 350º. Spread one third of prepared sausage mixture over the top of each loaf. Fold the loaves in half and shape them into a loaf of bread. Make sure the ends are closed tight. Brush the top with melted butter and let rise again. Bake at 350°F for 30 minutes or until golden brown. Cut into three inch slices and serve warm. Garnish with sweet hot pickles.

S W E E T H OT P I C K L E S

½ g a l l on o f s l ice d d e l i p ic k les 4 c up s su g a r 1 ou n ce h o t p e p p e r s a u ce ( My cho ice is always Tabasco) Drain pickles. Pour the pickles in a large bowl and set the pickle jar aside. Add sugar and hot pepper sauce to the bowl. Mix all ingredients well and let set. Put the pickle mixture back into the pickle jar and let it sit overnight, upside down. Eat them alone or use them as a garnish on your favorite dish. 29


OYS T E R S H O OT E R S T H R E E WAYS S H O OT E R N U M B E R O N E

1 raw oyste r 1 te a sp o on co c k t a il s a u ce 1 l e m on we d g e Place oyster into shot glass, place cocktail sauce on top then squeeze lemon juice over the top. Shoot it. S H O OT E R N U M B E R T W O

1 raw oyste r 1 te a sp o on co c k t a il s a u ce Sm a l l a mo u nt o f vo d k a 1 l e m on we d g e Place oyster in shot glass, top with cocktail sauce add desired amount of vodka, squeeze lemon juice over the top. Shoot it. S H O OT E R N U M B E R T H R E E

1 raw oyste r 1 - 2 te a sp o o ns to m ato ju ice D a s h h ot s a u ce Lem on wed g e Place oyster in a shot glass, cover with tomato juice and top with hot sauce, squeeze lemon over top. Shoot it.

k J r. I & Fr a n Fr a n k II

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OYS T E R S FA D DY Two dozen oysters in shell

1 s ti c k of b u t te r 3 c up s of w hite o n io ns c ho pp ed 3 r i b s of ce l e r y c h o p p e d 1 c up b e l l p e p p e r c ho p p e d 8 c l ove s o f g a rl ic c h o p p e d ¾ c up An d o u il l e o r b a co n cho pp ed ½ c up f l ou r 3 c up s oys te r wate r 1 c up g rate d R o m a n o c he e se ¼ c up wh i te w in e 2 c up s h e av y c re a m 5 g re e n on io ns c ho p p e d ¾ c up s b re a d c ru m b s ½ c up p a r s l ey c ho p p e d

Lu k e & J u li e

Shuck the oysters. Clean and keep the shells. Preheat oven to 350°F. Poach the oysters for three minutes and set aside. In a sauce pan, melt butter and sauté white onions, celery, bell pepper, garlic and Andouille or bacon (whichever you are using) until soft. Add flour a little at a time while stirring for three minutes. Now add the oyster-water and Romano cheese, white wine, and heavy cream. Cook for five minutes. Add the green onions and bread crumbs. Cook for three minutes more then add salt and pepper to taste. Put the oyster shells on heavy tray. Lay one poached oyster in each shell and top with mixture. Sprinkle bread crumbs and Romano cheese on top, bake in a 350°F oven for about 10 minutes. Besides Andouille and bacon, you can also use shrimp and tasso.

31


OYS T E R S A R T I C H O K E B AYO U CO O K This is my version of Oysters Bienville.

3 c up s col d wate r 1 ½ d oze n s hu c ke d oys te r s 8 q u a r ts wate r ¼ c up ol i ve o il 4 ta b l e s p o o n s o f s a l t (s e p a rate into p o r t io n s o f 3 ta b l e s p o o n s a n d 1 t a b l e s p o o n) 1 ta b l e s p o o n g a rl ic p owe r 2 l e m on h a l ve s 6 a r ti ch oke s ¼ p ou n d b u t te r ¼ c up a l l p u r p o s e f l o u r ¼ c up f i n el y c h o p p e d g re e n o nio ns ¾ te a sp o o n m ince d g a rl ic ¾ te a sp o o n w hite p e p p e r ¾ te a sp o o n g ro u n d re d p e p p er ¼ te a sp o o n d r ie d t hy m e l e aves ½ pi nt h e av y c re a m 2 ta b l e s p o o n s g rate d Pa r m esan cheese

o l, & J u li e ay of scho d t rs fi 's Fra n k ie

Preheat oven to 400º F. In a medium sized bowl, combine water and oysters. Refrigerate for at least one hour. Strain and reserve oyster water and oysters in refrigerator until ready to use. In a large soup pot, add eight quarts of water, olive oil, three tablespoons of salt, garlic powder and lemons. Cover and bring to boil over high heat. Cut the stems off of the artichokes and reserve them for later. Trim artichoke tops down one half inch. Add artichokes (tops down) and stems to boiling water; cover the pot and boil just until leaves can be pulled off easily, (about 25 minutes) stirring occasionally and rotating the artichokes once or twice during cooking; drain. Cool slightly, then gently pry open center leaves just enough to remove the small, purple-tipped leaves and the small adjacent leaves which cover the fuzzy choke. With a teaspoon carefully scoop out choke from center and discard leaving the artichoke hearts intact at the bottom. Remove the stringy skins and the ends of the stems. Chop the pulp. This should come to 2/3 cup. Clip pointed tips from the outer leaves with scissors and discard. Set artichoke and chopped pulp aside. 32


In a large, heavy, skillet melt the butter over high heat. With a metal whisk, incorporate flour into butter until smooth. Add green onions, reserved artichoke pulp, minced garlic, remainder of salt, ground pepper and thyme. Sauté this mixture for two minutes, stirring often. Add reserved oyster water and bring to a boil while whisking often. Continue cooking five minutes more, stirring often. Add the oysters and cook three minutes more. Stir in the heavy cream and continue cooking until sauce is creamy and thick—about eight to ten minutes, stirring often. Remove from heat. Place the artichokes upright in an ungreased baking pan just large enough for all six artichokes to fit in snugly. Open each artichoke slightly if necessary. Spoon about ½ cup of sauce into the center of each artichoke. Try to distribute oysters evenly. Sprinkle one teaspoon of Parmesan cheese over sauce. Bake in preheated 400°F oven until cheese starts to brown, about 35 minutes. Remove and serve immediately. To eat, pull outer leaves off of the artichoke and dip into the sauce in the center.

Th e Fa ir g ro u n d s,

33

ci rc a 19 69


I TA L I A N B A K E D OYS T E R S My family and I are oyster freaks. My grandson and granddaughter just love them. We have some good times together, opening and eating oysters, along a case of cold beer. Our favorite is Miller Lite.

3 d oze n f re s h oys te r s, s h u cked st ill o n t he ½ shell 3 te a sp o ons p a r s l ey, c ho p p ed fine 3 ½ te a sp o o n s b re a d c ru m b s 1 c up Pa r m e s a n c he e s e, g rated Fre sh l y g ro u n d p e p p e r to t aste O l i ve oi l fo r d r iz z l in g 1 Le m on s l ice d into we d g e s Preheat oven to 325°F. Open the oysters with an oyster knife. Arrange them on a fire-proof tray on the half-shell. Sprinkle generously with parsley, lightly with bread crumbs and Parmesan, and finish with freshly ground pepper. Drizzle a little olive oil over oysters and bake in a low oven at 325°F for 10 or 15 minutes. Garnish with a lemon wedge.

B A K E D PA R M E S A N OYS T E R S Fresh garlic and Parmesan coat these rich jewels of the bayou. Serve them alone as an appetizer before an elegant feast, or enjoy them as a first course on a bed of pasta and wilted spinach.

½ c up ol i ve o il 1 g a rl i c c l ove, c ru s h e d ¾ c up cru m b l e d c ra c ke r s 2 ta b l e s p o o n g rate d Pa r m esan cheese 4 c up s of s h u c ke d oys te r s ¼ c up sh e r r y Preheat oven to 375°F. Oil a 13” x 9” x 2” inch baking pan. In a small bowl, combine olive oil and garlic. In another bowl, combine crumbled crackers and Parmesan cheese. Dip the oysters in oil mixture and then into crumb mixture. Coat evenly. Arrange coated oysters in a baking dish. Sprinkle with sherry and any remaining cracker mixture. Bake for 12 to 15 minutes until brown.

34


B ACO N A N D COT TAG E C H E E S E D I P 1 6 sl i ce s b a co n 2 c up s cot t a g e c h e e s e 1 te a sp o on o nio n s a l t ¼ te a sp o o n g a rl ic p owd e r D a s h of c aye n ne 2 te a sp o ons l e m o n ju ice ¼ c up mayo nna is e o r s o u r cream 5 te a sp o ons m il k Cook bacon in a frying pan over medium heat until crisp. When cool, crumble and reserve. In a blender, put cottage cheese, onion salt, garlic powder, cayenne, lemon juice, mayonnaise and milk. Blend until smooth. Put mixture into a bowl. Add the bacon and fold well. Cover and chill. Makes about 2½ cups.

Fra nk Jr. sal mo n fish ing in Mi chi gan

35


C R AW F I S H D I P 1 bun c h g re e n o nio ns 2 pa c k a g e s o f s o f t c re a m c heese, 8 o u nces each 1 s ti c k of b u t te r 1 c up ch op p e d o nio n 1 c up ch op p e d b e l l p e p p e r 1 p ou n d c raw f is h t a il s Salt and pepper 1 j a r ré m o u l a d e s a u ce, 10 o u nces Cra c ke r s o r w he at t h ins Combine chopped green onions with cream cheese. Place in a small mold sprayed with non-stick cooking spray. Refrigerate overnight. Melt butter and sauté onion and bell pepper until tender. Add crawfish tails and cook for five minutes. Remove from heat. Place in a bowl. Add seasoning, cover and chill in the refrigerator overnight. When ready to serve, flip cream cheese mixture onto a serving tray and top with crawfish mixture, then top with rémoulade sauce. Serve with crackers or wheat thins.

CHEESE BALL ¼ c up b utte r ¼ p ou n d c h e d d a r c h e e s e se t ou t unt il it re a c he s ro o m tem p e ratu re 5 oz we d ge o f b l u e c h e e s e 2 te a sp o ons Wo rce s te r s h ire sau ce 2 te a sp o ons o nio n ju ice ½ c up ch o p p e d n u t s ½ c up ch o p p e d p a r s l ey Ch op p e d p im ie nto

va Baby E Jake &

In a food processor, combine butter, cheddar cheese, blue cheese, Worcestershire sauce and onion juice. Place into a bowl with secure lid and store in the refrigerator overnight. The next day, remove cheese mixture. Shape into a ball and roll in nuts, parsley and pimiento. Serve with bread or crackers. 36


C H I L I CO N Q U E S O You will need a double boiler for this recipe.

¼ c up sa l ad o il 1 to e g a rl i c, c h o p p e d 2 l a rg e on io ns c ho p p e d 3 ta b l e s p o o n s g re e n c hil i p epp er s cho pp ed 1 ta b l e s p o o n Wo rce s te r s h ire sau ce 1 p ou n d p ro ce s s e d c he e s e ( Velveet a wo rks fo r me) 1 c a n tomato e s d ra ine d c ho pp ed 1 ta b l e s p o o n co r n s t a rc h Cor n or to r t il l a c h ip s fo r d i pping In a heavy skillet, over medium heat, place oil. Add garlic and onions, sauté for a few minutes. Add peppers and Worcestershire sauce. Melt cheese in the top of a double boiler. Add cheese and chopped tomatoes to onion mixture. Add cornstarch, stirring until thick. Serve hot in chafing dish. Dip with corn chips or tortilla chips.

CREAM CHEESE DIP 3 package soft cream cheese, 8 ounces each

¼ c up mi l k ½ c up mayo nna is e 1 ½ ta bl e s p o o n s Wo rce s te r s hire sau ce 1 te a sp o on re d p e p p e r s a u ce 1 ta b l e s p o o n g rate d g re e n b ell p epp e r 2 ta b l e s p o o n s g rate d o nio n ¾ te a sp o o n s a l t Mash cheese. Make it smooth by adding milk and mayonnaise. Add all other ingredients. Stir well. Serve with corn chips or crackers.

37

J im , V ic to

r S a n M ig u e l & Fra n k J r.


SHRIMP DIP 1 pa c k a g e s o f t c re a m c h e e se, 8 o u nces 2 ta b l e s p o o n s f re s hl y s qu eezed lemo n ju ice 2 p ou n d s b o il e d s h r im p, co ar sely gro u nd 1 0 g re e n o n io ns m ince d ¼ c up mayo nna is e Re d p e pp e r s a u ce to t a s te 1 ta b l e s p o o n Wo rce s te r s h ire sau ce S a l t a n d p e p p e r to t a s te Soften cream cheese with lemon juice. Add shrimp and green onions to mixture. Add mayonnaise until the consistency reaches that of a dip. Season with red pepper sauce, Worcestershire sauce, salt and pepper. Store in a covered bowl in the refrigerator. This is best when it is made ahead of time (at least eight hours) to allow flavors to marry together. Serves 15 generously.

F I E S TA D I P 1 pa c k sof t c re a m c h e e s e, 8 o u nces 1/3 c up c ats u p 2 ta b l e s p o o n s o f h e av y c ream 1 ½ ta bl e s p o o n s g rate d o nio n 3 ta b l e s p o o n s Fre n c h d re s sing ½ te a sp o o n s a l t Re d p e pp e r a nd s a l t to t a s te In a bowl, combine softened cream cheese with all other ingredients. Blend until smooth. Serve with raw veggies like celery, cauliflower and carrots or with corn chips. Will serve 10 to 12 people.

Fr a n k J r in M ic h ig an

38


DEVILED HAM DIP 1 to 4 ½ c an o f d ev il e d h a m 1 pa c k a g e s o f te ne d c re a m cheese, ro o m temp erat u re, 3 o u nces 2 ta b l e s p o o n s m ince d o nio n 1 ta b l e s p o o n D ijo n m u s t a rd 1 ta b l e s p o o n I n d ia re l is h ½ c up sou r c re a m Mix all ingredients until smooth. Cover and refrigerate for several hours. Before serving let stand at room temperature for 45 minutes. Makes about 1½ cups.

CREAMY ENCHILADA DIP This dip tastes like red enchilada sauce and is best with salty potato chips. You can make it ahead of time and refrigerate it. It is an ideal dip for Super Bowl parties!

8 d r i e d m il d re d c hil ie s, s e eded and deveined 2 ta b l e s p o o n s o il 1 l a rg e on io n, h a l ve d a n d thinly sliced 2 g a rl i c c l ove s m ince d ½ c up ch i c ke n b ro t h 1 te a sp o on d r ie d o re g a n o 1 te a sp o on g ro u n d c u m in 1 te a sp o on s a l t ½ c up sou r c re a m 1 ta b l e s p o o n ho ney Break chilies into large pieces, toast in a large skillet over medium heat, stirring constantly for about two minutes or until it is soft enough to blend into a paste. Remove from heat and set aside. Add oil to a new pan, reduce heat and cook onions. Cook for approximately 10 minutes, stirring often, until onions are golden. Add garlic, cook 20 seconds, add broth and scrape pan to loosen browned bits. Stir in chilies, oregano, cumin and salt. Bring to a simmer. Cover, reduce heat and cook about 15 minutes. Remove from heat. Pour mixture into a blender. Let cool in blender for 15 minutes and then process until smooth. Scrape into a bowl and refrigerate. When the mixture is cool enough, cover it with plastic wrap. Let it chill completely before serving. Just before serving, stir in sour cream and honey with a whisk. 39


GREEN GODDESS DIP The classic green goddess dip can double as a salad dressing and raw veggie dip. It’s good with mushrooms and romaine spears.

1 c l ove g a rl ic ¼ c up e a ch co a r s e l y c ho p p ed par sley, green o nio ns a n d wate rc re s s 1 te a sp o on o nio n s a l t 1 te a sp o on t a r ra g o n l e ave s 1 te a sp o on a n c hov y p a s te ½ te a sp o o n l e m o n ju ice ½ c up mayo nna is e ½ c up sou r c re a m Combine all ingredients in a food processor and process until smooth. Make 1½ cups.

ROQUEFORT AND SOUR CREAM DIP This can be used as a salad dressing as well as a dip.

1 c up sour c re a m 1/3 c up mayo nna is e 3 ta bl e s p o o ns l e m o n ju ice 1 pa c k a g e 4 o u nce Ro q ue for t c ru m b l e s 1 c l ove g a rl ic p re s s e d ½ te a sp o o n s a l t Combine all ingredients in a food processor and process until smooth. Refrigerate two hours or overnight, to let the flavors blend. Makes 2 cups.

. c u t s te a k Fra n k J r. to g in h c a te Fra n k S r.

40


PA R T Y N AC H O S Tor ti l l a c hip s 2 c up s sh a r p c h e d d a r o r M o nterey jack cheese 1 p ou n d S m o ke d s a u s a g e s liced 1 j a l a p e n o p e p p e r s l ice d I c a n s l i ced B l a c k o l ive s G ua c a m ol e 1 c up Ch op p e d to m ato e s Preheat oven to broil. Spread tortilla chips out on a baking pan. Top tortilla chips with cheese. Place a hearty slice of smoked sausage on each chip. Broil for 15 seconds until cheese melts and sausage sizzles. Garnish with jalapeno peppers and black olives. Serve with guacamole and chopped tomatoes.

S O U T H E R N P I M E N TO C H E E S E ½ p ou n d Sh a r p c he d d a r c h eese grated o r shred d ed 1 Ja r p i mento s, 4 o u nce s, drained and diced ¼ c up p i m e nto -s t u f f g re e n o lives minced 4 g re e n on io ns m ince d 1 te a sp o on g a rl ic p owd e r 1 te a sp o on p a p r ik a 1 pa c k a g e s o f te ne d c re a m cheese, 3 ou n ce s 1/3 c up mayo nna is e In a bowl, combine cheddar cheese, pimento, olives, green onions, garlic powder and paprika. Stir in cream cheese and mayonnaise until well blended. Refrigerate and chill until ready to serve. Use as a sandwich spread or a dip. Makes 2½ cups.

J im & O li v ia R o s e L o d a to

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M A R Y L E N A’S A R T I C H O K E B A L L S 2 1 4 2 2 2

c up s of I t a l ia n s t y l e b re a d cru mbs (M ar y u ses o nly Pro gress o) c up of grate d Pa r m e s a n cheese to e s g a rl ic, p re s s e d h a rd b oi l e d e g g s, m a s h e d c a n s of ar t ic h o ke he a r t s in water, d rained and diced pa c k s of I t a l ia n d re s s ing mix (M ar y prefer s G o o d S easo ns)

In large bowl, combine bread crumbs, cheese, garlic, eggs and artichoke hearts. Mix well with both hands. Mix salad dressing according to package. Add dressing until mixture begins to stick together. Roll into small balls. Place some grated Parmesan into a flat plate and roll the balls in the cheese. Place your balls on a serving dish and enjoy! Makes about 80 balls.

TUNA FILLING I made this filling for the Friday Guys and they all raved about it. I serve it on a lettuce leaf with some green onions on the side.

2 c a n s tun a d ra ine d, 7 o u n ces each 2 h a rd b oi l e d e g g s m in ce d ¾ c up ch o p p e d ce l e r y ½ c up ch o p p e d s we e t pick l e ¼ c up mi nce d o nio n ½ c up mayo nna is e Combine tuna, eggs, celery, pickle and onions. Add mayonnaise. Mix well. Yields eight sandwiches or four salads.

e, la h o u s s a y E d d ie D e , o ll e rc rt a S a d ie M n e S te w a to & J o a n Lu e l Lo d a

42


O N I O N B ACO N F I L L I N G 4 bun c h e s g re e n o nio n 2 c up s mayo n na is e ½ to 1 p ou nd o f co o ke d b a co n Chop green onions very fine. Place into a bowl. Stir in mayonnaise. Crumble bacon finely. Add to mixture and incorporate well. Spread thinly on bread. Remove crust from sandwiches. Yields 25 full size sandwiches.

EGG-OLIVE FILLING 2 h a rd b oi l e d e g g s 1 c up p e c ans 1 b ottl e s t u f fe d o l ive s, 7 o unces 1 c up mi n ce d o nio n Salt and pepper ½ c up mayo nna is e Put eggs, pecans, olives and onions through a food processor and process until smooth. Season to taste with salt and pepper. Add just enough mayonnaise for spreading consistency. Yields 6 full sandwiches.

S a d ie & V in ce n t M a rc e ll o, Fr a n k S r. , M .J . C o m e a u x, Lu e l Lo d a to

43


Soups

Boozie Lee, 1976

44


P O R TO B E L LO S O U P What a nice soup! My favorite time to eat it is on a cold Sunday while I am watching football games, but it’s good anytime.

¼ c up ol i ve o il 1 te a sp o on l iq u id s m o ke 8 m e d i u m Po r to b e l l o m u s h ro o ms 1 ta b l e s p o o n o l ive o il ½ c up ch o p p e d o n io ns 1 ½ ta bl e s p o o n s c ho p p e d g arlic ¼ c up wh i te w in e 2 4 oun ce s c h ic ke n b ro t h 1 ¼ cu ps w hite ro u x 1 q u a r t h e av y c re a m Salt and pepper Crou ton s, s o u r c re a m a nd s liced chives fo r gar nish Preheat the oven to 350º F. Combine olive oil and liquid smoke in a bowl. Toss four of the mushrooms in the mixture, and coat well. Place on a pan and roast in the oven for approximately 45 minutes. Chop the remaining mushrooms into cubes. Heat one tablespoon of olive oil in a large pot over medium heat. Sauté the cubed mushrooms, onions and garlic. After mushroom, onion and garlic are cooked, add roasted mushrooms, white wine and chicken broth. Allow to simmer for 20 minutes. Remove from heat and place mixture in a blender. Pulse once or twice to chop the mixture. Add the roux to pot. Blend in heavy cream. Place mixture back into pot, let simmer for 20 minutes. Garnish with croutons, sour cream and chives. Serve hot. Makes 8 cups.

Fra n k J r. & B a b y Fra n k ie

45


C R E A M O F A S PA R AG U S S O U P This recipe is really simple, give it a try!

1 c a n of a s p a ra g u s, 14 o u n ces 2 te a sp o ons o l ive o il 2 c up s ch o p p e d o nio n 3 r i b s ce l er y c ho p p e d 4 to e s g a rl ic c ho p p e d 2 te a sp o ons f l o u r 3 c up s ch ic ke n s to c k 1 pi nt h e av y c re a m S a l t, p e pp e r a n d p in c h o f c ayenne Cut off tips of asparagus, save the liquid and set aside. Put stems in food processor and process until smooth. In a stock pot, heat olive oil over medium heat, and sautĂŠ, onions, celery, garlic and asparagus stems until soft; about five minutes. Add flour, cook for two minutes. Put in food processor, chicken stock, heavy cream and asparagus tips and salt and pepper. Process until smooth. Add processed mixture to pot. Simmer for ten minutes. Serve hot with toast points.

an k Sr. lah ou ss ay e wi th Fr Ju an ita & Ed di e De

46


C R E A M O F B R O CCO L I S O U P 1 bun c h f re s h b ro cco l i ¼ c up ve ge t a b l e o il 1 c up ch op p e d ce l e r y 1 ¼ c up s c h o p p e d o n io n ½ c up ch o p p e d b e l l p e p p e r ¼ c up f l ou r 1 q u a r t ch ic ke n s to c k ½ c up h e av y c re a m he ate d Salt and black pepper Pi n ch of c aye n ne Separate broccoli into stems and florets. Trim the tough outer parts of stems. Set aside one cup of florets for garnish. Coarsely chop the remaining florets and stems. Heat oil in a soup pot over medium heat. Add celery, onions, bell pepper and chopped broccoli. Cook until soft, about six to eight minutes, stirring often. Add flour a little at a time stir well to combine. Cook for about four minutes, continually stirring. Gradually add chicken stock, whisking to break up any lumps of flour. Bring soup to a simmer and cook for 35 minutes, stirring often. Remove from heat and place the liquid into a food processor and process until smooth. Return to pot and add the one cup of uncooked florets and cream. Let simmer until florets are cooked. Add salt, pepper and cayenne to taste.

Yo un g Lu el M cG he e

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M I R L I TO N S O U P This recipe was given to me by the sweetest Creole lady I have ever met. I call her “The Real Miss New Orleans.”

2 p ou n d s m irl ito n 2 q u a r ts wate r ¼ p ou n d b u t te r 1 c up ch op p e d o nio ns ¼ c up ch o p p e d ce l e r y ¼ c up a l l p u r p o s e f l o u r ¼ p ou n d f ine l y c ho p p e d s m o ked ham ½ p ou n d s h r im p f ine l y c ho pp ed 2 c l ove s g a rl ic m ince d ¼ te a sp o o n g ro u n d t hy m e ½ pi nt h a l f a nd h a l f 1 ta b l e s p o o n c ho p p e d p a r s ley 1 ta b l e s p o o n s a l t ½ te a sp o o n w hite p e p p e r Place mirlitons in a heavy pot with water. Bring to a boil and cook until tender. Remove mirliton from pot and reserve water. With a small spoon, remove pulp from the mirliton and mash well. Set aside. Melt butter in heavy pot over medium heat, and add onions and celery. Cook until onions are clear. Stir in flour (do not brown) and cook for five minutes longer. Return the reserved water to the mixture, stirring well (best to use a wire whisk). Add mirlitons, ham, shrimp, garlic and thyme. Whisk thoroughly. Add half and half, parsley salt and white pepper. Let simmer for 20 minutes. Makes 6 servings.

Frank Sr., Effie Cambre, Luel Lodato and Bill Cambre

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OYS T E R A N D B LU E C L AW C R A B S O U P One afternoon Miss Lou was at the track, it was a cold 36 °F day and raining outside. It was really a good day to be home. I felt like some hot soup, so I looked in the refrigerator to see what I had. I came up with this:

8 f re s h b o il e d b l u e c l aw c rabs (gu mb o size) 2 ta b l e s p o o n s o l ive o il ½ c up ch o p p e d o n io n 5 to e s g a rl ic c ho p p e d 2 c a n s tom ato s a u ce, 15 o u n ces each 1 c a n ch op p e d to m ato e s, 15 o u nces 2 d oze n oys te r s 1 ta b l e s p o o n d r ie d s we e t b asil 1 ta b l e s p o o n d r y o re g a no 1 te a sp o on s u g a r ½ te a sp o o n p e p p e r f l a ke s ½ p ou n d e l b ow p a s t a Salt and pepper First, clean the crabs. Remove top shell and flap, legs and claws. Set claws aside, discard legs. Wash the body under cool water, removing any loose matter, and set aside. Using a knife, crack the claws and set them aside. Heat a pot of water to boil pasta. In a heavy pot over medium heat add olive oil, crabs and claws and sauté for 10 minutes. Remove the crabs and crab claws from the pot and set aside. Add to the pot onions and garlic and sauté until soft. Add tomato sauce and chopped tomatoes. Return crabs and claws and cook for 10 minutes more. Add oysters, sweet basil, oregano, sugar and pepper flakes. Add salt and pepper to taste. Adjust thickness with water. Cook and drain the pasta. In a warm soup bowl, add ¾ cup pasta, ladle soup over pasta. Makes 8 servings. Eva Ang e li n e

49

Lo d ato


OYS T E R R O C K E F E L L E R S O U P The soup is one of my favorites. It’s a winner.

1 c up me l te d b u t te r 1 c up ch op p e d o nio ns ½ c up ch o p p e d b e l l p e p p e r ¼ c up ch o p p e d g a rl ic 1 pa c k a g e co o ke d s p in a c h , 1 0 o u nces 1 c up a n d o u il l e s a u s a g e c ho pp ed 1 c up f l ou r 1 ½ cu ps ch ic ke n s to c k 1 q u a r t stra in e d oys te r l iq uid 1 c up ch op p e d ce l e r y 1 pi nt h e av y c re a m 6 d oze n f re s h s hu c ke d oys ter s ½ c up g re en o nio n c ho p p e d ½ c up ch o p p e d p a r s l ey S a l t a n d w hite p e p p e r to t aste ½ ou n ce Pe r no d o r He rb s a int In a two gallon heavy stock pot, heat butter over medium heat. Add onions, bell pepper and garlic cook for five minutes. Add spinach and andouille sausage. With a metal spoon, chop spinach into vegetable mixture until it is well incorporated. Sprinkle in flour evenly. Blend it well in to spinach mixture. Stir constantly to avoid scorching. Add chicken Fr an ki e II I stock and oyster liquid, one ladle at a time until all is well blended. Bring to a low boil, reduce to a simmer and cook for thirty minutes. Add heavy whipping cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt and pepper. Stir in Pernod or Herbsaint. TIP: Ask your seafood supplier to give you some extra oyster liquid that has not been washed. You will have to strain the liquid two times. Make sure it is clean.

50


OYS T E R S O U P I have to say, this is the best dog-gone soup I have ever eaten! “Talk about easy to make!” You must have freshly opened oysters in their own liquid.

3 d oze n f re s h o p e n oys te r s in t heir ow n liq u id ½ s ti c k b u t te r 1 0 g re e n o n io ns c ho p p e d 2 te a sp o ons f l o u r 1 q u a r t h e av y c re a m Salt and pepper Drain oysters and reserve liquid. Puree eight oysters in a food processor. In a heavy pot melt butter. Add green onions and pureed oysters, sauté for five minutes. Add flour. Cook for three minutes. Add reserved oyster liquid, cook three minutes more. Add cream slowly stirring until blended. Add oysters and simmer until oysters curl. Salt and pepper to taste.

Lu ke E v a n , B ro u ss a rd s C o u rt Ya rd

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S H R I M P A N D CO R N B I S Q U E This is a five star recipe. It is one of my oldest and one of my best. You will first need to make the shrimp stock. Keep the food processor handy too. S H R I M P S TO C K

Sh e l l s a n d s hr im p h e a d s f ro m p eeled shr imp 1 q u a r t Wate r Combine these ingredients in a stock pot over medium heat and bring to a boil. Reduce heat and let simmer for about 30 minutes. Skim any foam off the top and strain to remove the shells and debris before use.

5 ta b l e s p o o n s o il 3 ta b l e s p o o n s f l o u r 2 c up s on i o n s c ho p p e d 2 r i b s ce l er y c ho p p e d ½ re d b e l l p e p p e r c h o p p e d 4 to e s g a rl ic c ho p p e d 8 ou n ce s c re a m c h e e s e 1 pi nt h e av y c re a m , s p l it into t wo e q u a l p o r t io n s 5 ou n ce s to m ato s a u ce 1 s ti c k b ut te r 1 q u a r t sh r im p s to c k 1 4 oun ce c a n s we e t co r n co a r se l y c h o p p e d 1 ½ p ou n d s m e d iu m s ize s h r imp p eeled Salt and pepper

52

Eva T im m y &


Combine oil and flour in a soup pot over medium heat to make a roux. Stir, removing any lumps, until roux is light brown in color. Adds onions, celery, bell pepper and garlic sauté for eight minutes. Remove from heat and place in a food processor. Pulse until the mixture is smooth and return to pan. Cut cream cheese into four cubes. In food processor, mix with ½ cup of heavy cream and pulse until smooth. Return to saucepan with remaining heavy cream and tomatoes sauce. Cook for five minutes. Return entire mixture to food processor and process until smooth. Again, return to saucepan. Add the shrimp stock to saucepan with sweet corn and peeled shrimp. Allow to simmer for 15 minutes or to desired thickness. Salt and pepper to taste. Sometimes I like a little cayenne pepper or dash of hot pepper sauce for this bisque. Put a ½ stick of butter in at the end and let it melt. TIP: Never let this bisque boil!

Fr an k Sr. & Lu el , Ca na l St .

53


SPLIT PEA SOUP Honey has been making this soup ever since we got married. Every time she makes it, I really think it gets better. It’s the kind of soup that stays with you on those cold days.

1 p ou n d g re e n s p l it p e a s 6 c up s wate r 1 p ou n d s m o ke d s h a n k , p ick led meat, ham o r sau sage 1 c up on i o n , c h o p p e d ½ c up ce l er y, c h o p p e d ½ c up g re en o r re d p e p p e r, cho pp ed 2 to e s g a rl ic, c h o p p e d S a l t a n d p e p p e r to t a s te 1 c a r rot, grate d Ch op p e d gre e n o nio ns fo r gar nish Ch op p e d p a r s l ey fo r g a r n ish Rinse peas. Place peas in a heavy pot over medium heat, cover with water add all other ingredients with the exception of the carrot, green onions and parsley. Simmer for three hours. Grate carrot into soup in the last hour. Cook to desired thickness. Wait 15 minutes before turning off the stove. Add green onions and parsley and serve.

50 st Pa rty Po rt, cir ca 19 Th e "R ec Ha ll" ~ Th e fir

54


Salads & Dressings

Luke the Cool, 1974

55


V I O L E T ’S D R E S S I N G This can be made several days a head

1 e g g p l us 1 e g g yo l k s 1 ½ cu ps veg e t a b l e o il 1 c up g re en o nio ns ½ c up c a n ne d to m ato s a u ce 1 ta b l e s p o o n w hite v in e g a r 2 ta b l e s p o o n s u g a r 1 te a sp o on w hite p e p p e r 1 te a sp o on m ince d g a rl ic 1 te a sp o on ho t s a u ce ¼ te a sp o o n re d p e p p e r ½ te a sp o o n s a l t

uz C h a rl ie To

n k J r. e t J r. & Fra

In a food processor, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed refrigerate until ready to use. Makes about 3 cups.

B I G J I M ’S S A L A D D R E S S I N G This was my Dad’s favorite salad dressing. He made some good salads. If it was in the kitchen, it was going in the salad!

3 a n ch ov i es 2 h a rd b oi l e d e g g s 2 te a sp o ons re d w ine v in e gar 1 te a sp o on d r y m u s t a rd 1 te a sp o on b l a c k p e p p e r ½ te a sp o o n m ince d g a rl ic ½ te a sp o o n w hite p e p p e r ¼ te a sp o o n c aye n ne p e p p er ¾ c up ol i ve o il In a food processor process all ingredients but the olive oil for a few seconds until smooth. With the machine running add olive oil in a slow stream until smooth. Refrigerate until ready to use. 56


C R E A M Y B LU E C H E E S E D R E S S I N G This is a classic dressing. It’s smooth, creamy and will cover your salad nicely.

½ c up b l ue c he e s e 3 ta b l e s p o o n s b u t te r m il k 3 ta b l e s p o o n s o f s o u r c re a m 2 ta b l e s p o o n s m ayo n na is e 2 te a sp o ons w hite w in e v in egar 1 te a sp o on s u g a r S a l t, g a rl i c p owd e r a nd w h ite Pep p e r to t a s te Mash blue cheese and buttermilk in a small bowl with a fork until mixture resembles small curds. K ar en & Fr an Stir in remaining ingredients. Taste and adjust k Lo d at o II I, Su p er D o m e for salt and pepper. Try not to break crumbles. Pour it on a wedge of iceberg lettuce for what is called a Wedge salad. Makes 3/4 of a cup. Will keep in the refrigerator for 2 weeks.

ED REIN SALAD DRESSING One of my Friday Guys, Ed Rein, said to me, “Frank, you make the best salad dressings. Every time I come here they taste different.” So I decided to name this recipe after Ed.

1 or 2 to e s G a rl ic 2 ou n ce An c hov ie s 3 ta b l e s p o o n s p re p a re d Creo le mu st ard 1 egg 1 ta b l e s p o o n O re g a no ½ c up re d w in e v in e g a r ¼ c up l e m o n ju ice 1 ta b l e s p o o n s u g a r Salt and pepper 1 ½ cu ps ol ive o il In a food processor, process all of the above except the olive oil until smooth. Pour oil in a steady stream slowly. Store in an airtight jar, and keep in the refrigerator. 57


FRENCH-RUSSIAN DRESSING ¼ c up su g a r ¼ c up v i n e g a r 1/3 c up ch i li s a u ce 1 c l ove g a rl ic c ru s he d ½ te a sp o o n Wo rce s te r s h ire sau ce 2 ta b l e s p o o n s m ince d o nio ns 1 te a sp o on s a l t ½ c up oi l Put all of the above ingredients with the exception of the oil, in a food processor. Pulse until smooth. Pour oil in a steady stream while processor is running, until smooth. Store in an air tight jar, and keep in the refrigerator.

CREOLE DRESSING This is a classic vinaigrette, with a little Creole mustard and horseradish added for my own special flair.

2 /3 c up ol i ve o il 1/3 c up v i n e g a r 1 ta b l e s p o o n b row n Cre o l e mu st ard 1 ta b l e s p o o n ho r s e ra d is h ½ te a sp o o n s u g a r ½ te a sp o o n s a l t ½ te a sp o o n p e p p e r Blend vinegar, mustard, sugar, horseradish, salt and pepper. Slowly blend in olive oil.

Th e Ju ic e

58


S A L A D D R E S S I N G B O B BY R O W When we would have the Friday Guys over, Bobby would make this dressing for them. He did a great job and they really liked it.

3 a n ch ov i es 1 raw e g g 1 h a rd - b oi l e d e g g 2 ta b l e s p o o n s c id e r v in e g ar 1 te a sp o on d r y m u s t a rd 1 te a sp o on b l a c k p e p p e r 1 te a sp o on m ince d g a rl ic 1 te a sp o on w hite p e p p e r ½ te a sp o o n c aye n ne p e p p er 1 c up ol i ve o il In a food processor, pulse all ingredients except for the olive oil, for a few seconds until smooth. With the machine running, add the olive oil in a steady thin stream and continue processing until smooth. Refrigerate in an airtight jar until ready to use. Use it on an Italian salad.

Koehl ri e L o d a to a M n n A & c ie n K o e h l so, Jo h n L u lu a c a M l h e a ri e K o Je n n if e r M

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G I U S T I ’S D R E S S I N G & M A R I N A D E This can be used as a dressing or marinade.

½ p ou n d b u t te r 1 l e m on j u ice d ¼ c up I ta l ia n d re s s ing 4 ta b l e s p o o n g a rl ic a n d h e rb salt 2 ta b l e s p o o n s Wo rce s te r s h ire sau ce 1 ta b l e s p o o n B a l s a m ic v in egar 1 ta b l e s p o o n Pe a r B a l s a m ic vinegar In a saucepan, melt butter. Add all ingredients and cook on low heat stirring for about 10 minutes. Remove from heat. Once cooled, use immediately, or store in the refrigerator in an airtight container.

HAZEL DRESSING This can be made several days ahead.

1 e g g p l us 2 e g g yo l k s 1 ½ cu ps veg e t a b l e o il 1 c up ch op p e d g re e n o nio ns ½ c up c a n ne d to m ato s a u ce 1 ta b l e s p o o n w hite v in e g a r 2 ta b l e s p o o n s s u g a r 1 te a sp o on w hite p e p p e r 1 te a sp o on m ince d g a rl ic 1 te a sp o on ho t p e p p e r s a u ce ¼ te a sp o o n g ro u n d re d p e p p er ½ te a sp o o n s a l t

ehl a Rose Ko J o h n & Av

In a food processor, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed. Refrigerate in an airtight container until ready to use. Makes about 3 cups.

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H O N E Y M U S TA R D D R E S S I N G #1 3 c up s mayo n na is e ½ c up h on ey ½ c up su g a r ½ c up D i j o n m u s t a rd ¼ c up wh ite v in e g a r ¼ c up on i o ns ¼ c up p a r s l ey 1 c up oi l

Mix all the ingredients in food processor and store in an airtight jar in the refrigerator.

H O N E Y M U S TA R D D R E S S I N G #2 ¼ c up n on f at yo g u r t 1 ½ te a s p o o n s a p p l e c i d e r vi n e g a r 1 te a sp o o n D ijo n m u s t a rd 1 te a sp o o n ho ney Salt and black pepper

In a small jar, combine all ingredients, secure lid and shake well. This dressing is ideal for dipping boiled shrimp or chicken. The full amount contains one gram of fat.

AV O C A D O C R E A M D R E S S I N G 1 m e d i u m avo c a d o, p e e l e d a n d m a s he d ½ te a sp o o n s a l t ½ c up sou r c re a m 2 ta b l e s p o o n s m il k 2 te a sp o o ns l e m o n ju ice D a s h of o n io n p owd e r ¼ te a sp o o n d r ie d c h e r vi l l e ave s 3 d rop s h o t p e p p e r s a u ce

Combine all ingredients. Chill for a few hours or overnight in the refrigerator. Serve with tomato or lettuce wedges. Makes one cup.

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SALAD DRESSING A´ LA CHRIS I got this recipe from Chris Kerageorgiou who owned La Provence Restaurant. After playing golf, we would go to the restaurant and he would make a couple of dishes for us. I would go into the kitchen with him and he would sometimes give me cooking lessons. Chris passed away in February of 2007. He was a super chef!

4 to e s g a rl ic 2 ou n ce c an a n c hov ie s 3 ou n ce s p re p a re d m u s t a rd 4 eggs 2 te a sp o ons o re g a n o ½ c up wi n e v in e g a r ½ c up l e m o n ju ice Salt and pepper 4 c up s ol i ve o il Mix all ingredients except the olive oil in a food processor. Leave processor running and slowly add four cups olive oil. Store in an airtight jar in the refrigerator.

n L o d a to ra n k & K a re F s, n io it d ber 2011 il y a d u a re , O c to o d a to Fa m q L S n st e so w e ck n Ja at The y & Ja ck so n Ja k e , T im m , a v E n re d w it h ch il

62


HORSERADISH DRESSING ½ c up sou r c re a m ¼ c up mayo nna is e o r s a l a d dressing 1 ta b l e s p o o n p re p a re d ho r s eradish 1 te a sp o on s u g a r ¼ te a sp o o n s a l t 2 d rop s h o t p e p p e r s a u ce 2 d rop s Wo rce s te r s h ire s a u ce Combine all ingredients. Chill in the refrigerator. Serve with meat or seafood salads. Make 2 cups.

S O U R C R E A M S AU C E 1 c up sour c re a m 1 te a sp o on l e m o n ju ice ½ to 1 ta b l e s p o o n ho r s e ra d ish 2 te a sp o ons c ho p p e d c h ives ½ c up mayo nna is e ¼ te a sp o o n d r y m u s t a rd G rate d on io ns, to t a s te Combine all ingredients. Mix well.

SOUR CREAM DRESSING ½ c up sou r c re a m ¼ c up mayo nna is e ½ te a sp o o n l e m o n ju ice 1/8 te a sp o o n d r y m u s t a rd 1 ½ te a s p o o n s ho r s e ra d is h 1/8 te a sp o o n o nio n ju ice

Co rn el iu s "N ee ly " M cG he e of Pi ne Pr ai rie

Process all ingredients thoroughly. Refrigerate until ready to use. It will enhance salads, fish, fried oysters, vegetables, corned beef and many others. 63


CAESAR SALAD Folks, this is a classic Caesar salad recipe. You will not find a better one in the United States!

1 c up ol i ve o il 3 c l ove s g a rl ic p e e l e d a nd h alved 1 l a rg e h e a d ro m a ine 3 ¾ i n ch thic k Fre n c h b re a d 2 ta b l e s p o o n g rate d Pa r m esan cheese 1 egg 3 ta b l e s p o o n s re d w ine v in egar 1 te a sp o on Wo rce s te r s h ire sau ce 1 te a sp o on s a l t ¼ te a sp o o n d r y m u s t a rd 1 l e m on h a l ve d Fre sh l y g ro u n d b l a c k p e p p er ¼ c up g rate d Pa r m e s a n c heese 1 ou n ce a nc hov y f il l e t s

Ja ke & Ti m m y a. k. a. Ta ng o

Combine olive oil and garlic in a jar with a tight-fitting lid. Chill for several hours or overnight. Wash romaine under cold running water. Trim core. Separate stalks into leaves. Shake leaves well to remove moisture, or dry gently with a paper towel. Place romaine in a large plastic bag; chill at least at two hours or overnight. Preheat oven to 350°F .Brush both sides of bread with olive oil mixture, and cut into ¾ inch cubes. Place on a baking sheet and bake at for 15 minutes or until croutons are dry and crisp. (Do not burn. Check them often). Place croutons in a bowl, toss in Parmesan cheese and let cool. Store croutons in an airtight container. Pour water into a depth of two inches in a medium sauce pan. Bring water to a rapid boil, and turn off heat. Carefully lower egg into water, using a slotted spoon. Keep it in the water for one minute. Remove egg and let cool. Remove garlic from olive oil in jar and discard. To the jar,add vinegar, Worcestershire sauce, salt and dry mustard to jar and shake dressing well. Cut coarse ribs from large romaine leaves into bite size pieces and place in a salad bowl. Shake dressing well and pour over lettuce. Toss until evenly coated. Break coddled egg over romaine then squeeze in lemon juice from halves. Grind a generous amount pepper over salad and sprinkle with a ¼ cup Parmesan. Toss lightly. Top with croutons and garnish with anchovies. Makes 6 servings 64


C R A B M E AT S A L A D W I T H H A Z E L D R E S S I N G 1 p ou n d l u m p c ra b m e at 1 c up coa r s e l y c ho p p e d ro m aine let t u ce 1 c up p e e l e d c ho p p e d to m ato es 2 /3 c up ch o p p e d ce l e r y H a ze l d re s s ing ( s e e p a g e 61) 4 l a rg e l e t t u ce l e ave s Fre sh l y g ro u n d p e p p e r to t aste In a medium size bowl combine the crabmeat, romaine, tomatoes, celery and 1½ cups of Hazel dressing. Serve on a bed of lettuce and sprinkle with fresh ground pepper.

SHRIMP SALAD 1 p ou n d co o ke d s hr im p, c l eaned S a l t a n d c aye n ne 1 s m a l l cl ove g a rl ic, c ru s h ed 1 te a sp o on c a p e r s 1 c up coa r s e l y c ho p p e d ce l er y 2 ta b l e s p o o n s m ayo n na is e 1 h a rd co o k e g g f in e l y c ho pp ed ½ te a sp o o n Wo rce s te r s h ire sau ce Chop shrimp into pieces. Combine all ingredients. Serve on lettuce or as stuffing for avocado halves or tomatoes. Makes four to 6 servings.

Jason S m it h & F r a n k II I Po r t t o approac b e ll y u p h in g t h e to the w Pa r t y h a t 's c o o k in g .

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C R E O L E TO M ATO E S A N D V I D A L I A O N I O N S A L A D When the Creole tomatoes and Vidalia onions are in season, I make this salad. You can use one of the following dressings from this book: Tony Giusti, Ed Rein, or A La Chris. Use the one you like the best.

2 Cre ol e to m ato e s 1 s we e t Vi d a l ia o nio n 1 c up b l a c k o l ive s 1 c a n a n c hov ie s, 2 o u nce s 1 c up Rom a n o c he e s e 2 ta b l e s p o o n s c a p e r s 1 te a sp o on o re g a n o S a l a d d re s s in g o f yo u r c h o ice Salt and pepper In a large bowl cut tomatoes into bite size pieces. Add onion sliced, capers, black olives, oregano and salad dressing, toss and add Romano cheese. Lay anchovy on top as much as you like. Let rest for about 20 minutes.

C R AW F I S H S A L A D 1 p ou n d c raw f is h t a il s 1 ta b l e s p o o n Wo rce s te r s h ire sau ce 3 ta b l e s p o o n s c at s u p ½ te a sp o o n s a l t 2 ta b l e s p o o n m ince d ce l e r y 1 te a sp o on c ho p p e d p a r s l ey 1 te a sp o on ho r s e ra d is h ¼ te a sp o o n p re p a re d m u s t ard 1 ta b l e s p o o n l e m o n ju ice 1 te a sp o on g rate d o nio n 1 te a sp o on p e p p e r s a u ce

J im 's Fra n k 's & . u c k fr y in g & u rk e y D T y a d li o H

Place crawfish in a bowl. Combine remaining ingredients in a separate bowl, and pour over crawfish. Chill. To serve, place approximately ½ cup crawfish on a lettuce leaf for each serving. Serves 4. 66


H O N E Y ’S C H I C K E N S A L A D 6 bi g c h i c ke n b re a s t s ( o n b o ne) 1 on i on q u a r te re d 1 to e g a rl i c 1 ½ ce l e r y he a r t s 2 bi g a ppl e s 5 b oi l e d eg g s I s ta l k ce l er y ¾ c up M ayo nna is e ( I a m a fan o f Hellmann’s Real M ayo) S a l t a n d p e p p e r to t a s te ½ c up g re en o nio ns ½ c up p a r s l ey c ho p p e d Make chicken stock by combining chicken breasts, onion, garlic and celery in a stock pot with water enough to cover chicken. Poach chicken. Remove the chicken from poached water, let cool and remove chicken from bone. In a food processor, chop chicken, apples, eggs and celery. Once complete, stir together and add mayo. Add salt and pepper, green onions and parsley.

LU E L’S C R A B M E AT S A L A D This recipe calls for Giardiniera. This can be found in many grocery stores. It is an Italian or Italian-American pickled salad, made up of various vegetables. “Good Seasons” Italian dressing works well with this recipe.

1 h e a d i ceb e rg l e t t u ce 4 ta b l e s p o o n G ia rd inie ra ¼ c up ol i ve o il 2 ta b l e s p o o n s re d w ine v in egar ½ pa c k of I t a l ia n s e a s o ning 1 p ou n d l u m p c ra b m e at 4 ta b l e s p o o n s R o m a n o c he ese In a large salad bowl, break lettuce into bite-sized pieces. Add Giardiniera, olive oil, vinegar and salt and pepper to taste. Toss and add more Giardiniera and olive oil if you like. Add crab meat and toss gently, not to break the crab meat. Sprinkle Romano cheese on top. 67


WEDGE OF LETTUCE WITH BLEU CHEESE DRESSING My sister-in-law Effie and I just love this salad. We would make the salad and pig out on it all day! I like it best when the Vidalia onions are in season.

8 ou n ce s c re a m c h e e s e ( ro o m temp erat u re) ½ c up h e av y c re a m ½ c up mayo nna is e ½ p ou n d b l e u c he e s e Salt and black pepper 1 h e a d i ceb e rg l e t t u ce 1 Vi d a l i a o nio n s l ice d t hin In a food processor add room temperature cream cheese, ½ cup heavy cream, and mayonnaise and process about 10 seconds until smooth. Crumble bleu cheese into chunks. Add the mixture into a bowl add salt and pepper to taste, mix to the thickness that you like. Add bleu cheese and fold in gently. Use dry crispy iceberg lettuce. Cut into wedges and place on a serving plate; salt and pepper. Cut the Vidalia onion in a ring form, top lettuce with bleu cheese dressing and lay onions on top of dressing. Use as much dressing as you like.

fr ig er at or s Th e Pa rt y Po rt re by Fa th er Sk el ly ve n to Fr an k Sr. gi as w or at er ig st pa rt y to be es s st ea l re fr te ni ng w as th e fir ris ch y Th re e do or st ai nl M . 76 19 in tir e lif e. - Ju lie e He ar t of M ar y fro m Im m ac ul at lk ed ab ou t m y en ta en be s ha at he ld . A pa rt y th

68


Ve g e t a b l e s

Tri Bosun, 1982

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H O N E Y ’S T H A N K S G I V I N G S W E E T P OTATO E S 4 1 1 2 1 1 1 2

s we e t p o t ato e s c up su g a r s ti c k mel te d b u t te r e g g s, b e ate n c a n eva p o rate d m il k , 5 o unces te a sp o on c inna m o n c up ch op p e d p e c a ns ou n ce s va nil l a ex t ra c t o r amaret to

Preheat oven to 350°. Peel sweet potatoes, then boil until soft. Drain and mash. Pour the potatoes and all other ingredients into a baking dish and mix together. TO P O F C A S S E R O L E

1 1 1 1

c up f l ou r c up b row n s u g a r c up ch op p e d p e c a ns s ti c k of b u t te r m e l te d

Mix all ingredients with a fork until it crumbles. Add to top of casserole and bake at 350° for 45 minutes.

rt K it ch e n T h e Pa rt y Po

70


H O N E Y ’S S P I N AC H M A D E L E I N E 2 f roze n sp ina c h p a c k s ( c h o pp ed) 4 ta b l e s p o o n s b u t te r 2 ta b l e s p o o n s f l o u r 2 ta b l e s p o o n s c ho p p e d o n io ns ½ c up of ve g e t a b l e l iq u id ½ c up of eva p o rate d m il k ( s mall c an) Re d p e pp e r to t a s te 6 ou n ce s M ex ic a n c he e s e, cu b ed (I like Velveet a) Bre a d c rum b s Cook spinach and reserve the liquid. Melt butter with low heat. Add flour stirring until smooth but not turn brown. Add onion and cook until soft. Begin to add the reserved spinach liquid slowly avoiding lumps. Add evaporated milk. Cook until thick. Add seasoning and cheese that has been cut into small pieces. Put in casserole dish and top with bread crumbs.

Au gu st 26 , 20 05 , da ys be for e Ka tri na , Pa w Pa w (Fr an k Sr) & th e Tw Bir th da y Pa rty. Lit tle ins (Je n & Jo hn ) did we kn ow, th is wa s ou r ve ry las t ce leb rat ion Po rt. Th e mo st am az ing in th e Pa rty pa rt ab ou t it is th at WE we re alm os t AL L th ere . I ch eri sh th is da y. - Ju lie

71


FRESH BUTTER BEANS 3 c up s f re s h s he l l e d b u t te r b eans 4 s tr i ps b a co n 1 c up ch op p e d o nio n 1 r i b ce l e r y c h o p p e d 3 to e s g a rl ic c ho p p e d ½ g re e n a nd re d p e p p e r c ho pp ed H a m h o c k fo r s e a s o ning 1 ½ ta bl e s p o o n s o f s u g a r 1 c up ch op p e d f re s h to m ato (o pt io nal fo r o t her b eans and p eas) Sm oke d s a u s a g e ( o p t io n a l ) Slice 4 strips of bacon into ½ inch pieces and fry in a dutch oven. Remove bacon but leave bacon grease in pot. Sauté onions, celery, garlic, and peppers in bacon grease until soft. Add beans and tomato and stir. Add 2 cups of water and 2 ham hocks for seasoning. Cover and simmer until beans get soft. When halfway cooked, add sugar and sausage (if desired) and cook for 30 more minutes. Make gravy by smashing some cooked beans with a slotted spoon. This will thicken the beans. Continue to add water until desired consistency is reached. This same process is applicable to purple hulls, black eyed peas, or any fresh peas or beans.

Ji m II I A n n M a ri e &

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C H I P P E WA S T R E E T S T U F F E D B E L L P E P P E R S 4 g re e n p e p p e r s c u t in ha l f lengt h- w ise 1 s ti c k b ut te r 2 c up s d i ce d o nio n 6 to e s g a rl ic d ice d 3 c up s d i ce d g re e n p e p p e r s 2 ce l e r y st a l k s d ice d 2 p ou n d s s hr im p, p e e l e d, deveined and cho pp ed 1 ½ cu ps sea s o ne d b re a d c rumbs 2 bay l e ave s 1 te a sp o on t hy m e 1 te a sp o on b a s il 1 te a sp o on o re g a n o 3 eggs Salt and pepper Preheat oven to 350º F. Blanche the green pepper halves. Do not let them get too soft. Drain and set aside. Saute’ the butter, onions, garlic, green peppers and celery until soft. Add chopped shrimp and cook until tender. Add small amount of water then add bread crumbs and mix. Add bay leaves, thyme, basil and oregano. Beat eggs and add to mixture. Mix well then add salt and pepper. Cook on low until eggs are well blended, stirring often. Fill halved peppers with mixture and top with a sprinkle of bread crumbs and a pat of butter. Place into a baking pan with a small amount of water on bottom. Bake for 30-35 minutes uncovered.

Fr a n k J r. h o ld in

73

g baby O li v ia Rose w it h G iz mo


BARBECUE-BAKED BEANS This was my son, Frank Jr.’s, favorite recipe to cook. It was given to us by a dear friend, Juanita Delahoussaye. He loved to make it and everyone loved it. Frank Jr. passed away in April of 2005 at the age of 53. He was our only child and we miss him.

½ p ou n d o f b a co n 1 p ou n d m e at o r 1 p o u nd s h red d ed p o rk 1 c up ch op p e d ce l e r y 1 l a rg e or 2 m e d iu m o n io ns, co ar sely cho pp ed 1 l a rg e g ree n p e p p e r, co a r s ely cho pp ed 3 c l ove s g a rl ic, c h o p p e d 3 l a rg e c a n s o f b e a ns ( I re commend Campb ell ’s Po rk N B eans) ½ c up b row n s u g a r, m ay b e mo re to t aste ½ c up of yo u r f avo r ite b a rb ecu e sau ce 2 te a sp o on o f ye l l ow m u s t ard (o pt io nal) 1/3 c up of m ince d g re e n o nio ns (o pt io nal) Preheat oven to 350°F. In a large dutch oven, cook bacon and save bacon grease for later. In the same dutch oven, brown ground meat. Throw in chopped onion, pepper, garlic, and celery. Sauté until soft. Add all 3 cans of beans and stir. Add brown sugar, barbecue sauce, bacon drippings, and if desired, yellow mustard. Bake at 350°F for 20 minutes. Remove from oven and sprinkle green onion on top of mixture. Lay strips of bacon on top. Return to oven and bake until bacon is done. Yes indeed!

The Girls : Sadi e Marc ello & Luel Loda to in their box at the Fairg roun ds.

74


Po u l t r y

Lady Greenfield, 1978

75


B A K E D LO N G I S L A N D D U C K This is the best way that I have found to cook Long Island Duck. Try it—you will not bake it any other way. You will brine the ducks first to retain moisture. FOR BRINING

2 Lon g Is l a nd d u c k l ing s 1 c up cour s e Ko s h e r s a l t ¼ c up ci n n a m o n Conta i n e r to ho l d d u c k s a n d br ine 2 m e d i u m o n io ns ha l ve d 2 m e d i u m c a r ro t s ha l ve d 2 s ta l k s ce l e r y h a l ve d In a large container or a clean ice chest that will hold the two ducks, place ducks. Cover to the top of ducks with water. Add salt and cinnamon and mix well, brine in the refrigerator overnight or for at least four hours. Wash ducks with cold tap water inside and out, drain and pat dry. Salt the ducks lightly, because they have been in the brine but use your normal amount of cracked black pepper to taste. Preheat your oven to 475°F; empty the cavity of each duck and save innards. Stuff the cavity of each duck with one half of all fresh vegetables and place ducks in a roasting pan breast side up. Surround ducks with necks, liver and gizzards. Do not put butter or water in the pan, because the ducks will baste themselves. Cover pan tightly with aluminum foil and bake for 90 minutes. Remove foil and bake uncovered for thirty minutes more. The ducks are done when the leg separates easily from the body, the ducks are perfectly tender and the skin is crisp to the touch. Debone the ducks and serve over duck rice with candied yams. Serves 2.

76

Day w it h Pa t ie d a S & Lu e l


DUCK RICE ½ c up ch o p p e d o n io ns 1 ta b l e s p o o n d u c k f at 1 ½ cu ps u nco o ke d r ice 2 ½ cu ps d u c k s to c k M e at s c ra p s f ro m b o ning t h e d u ck lings Ch op p e d ro a s te d d u c k l ing giblet s ¼ te a sp o o n s a l t ¼ c up f i n el y c h o p p e d g re e n o nio ns Preheat oven to 350°F. In a large skillet sauté the onions in the duck fat over medium heat until well browned but not burned, stirring constantly (about 5 minutes). Add the rice; cook five minutes more, stirring constantly. Add the stock meat scraps, giblets and salt; stir well. Transfer the rice mixture to a baking pan; seal with aluminum foil and bake at 350°F until all liquid is absorbed, about 45 minutes. Stir in green onions. Serves 6.

Fr a n k L odato

77

S r. f o r G over no

r


TEE PEE CHICKEN One of my best friends, Charles Touzet, named this dish. When I served it to him, he looked at the plate of chicken and said, “Frank, that looks like a tee pee.” The name stuck and we have been calling it that ever since.

8 c h i c ke n l e g q u a r te r s C L I C K H E R E TO S E E " T H E 1 ta b l e s p o o n o il MAKING OF TEE PEE 1 c up ch op p e d o nio ns C H I C K E N " V I D E O. 1 c up ch op p e d ce l e r y 1 c up ch op p e d b e l l p e p p e r 3 s l i ce s h am c h o p p e d 1 c up coa r s e l y c ho p p e d m ushro o ms 2 p ou n d s p o rk s a u s a g e ( We like Jimmy D ean) S a l t a n d p e p p e r to t a s te Preheat oven to 350°F. Debone the leg quarters. You should use a sharp knife for deoboning. Lay chicken legs skin side down, cut around thigh first and scrape around the bone freeing the meat from the bone. Move to the joint and cut around it, freeing the meat from the joint as well as the leg bone. Break the thigh bone off at the knuckle and discard. Make sure you have the meat loose from leg bone. Move to the foot side of the leg and cut about one inch of the end knuckle off with a cleaver, then push the leg bone through to form a pocket for the stuffing. In a large frying pan heat oil over medium heat. Saute’ onions, celery, bell peppers, mushrooms and ham. Brown sausage and add it all together. Add salt and pepper to taste. Mix and let cool. Flatten chicken with a mallet. Wash and dry the pieces, then set them skin side down on a tray. Stuff the mixture into chicken quarters. Roll skin around and shape like a Tee Pee with chicken bone sticking up. Bake at 350°F for about 40 minutes or until done. When finished, you can get creative and put a small chef’s hat on top of chicken leg. Serve this dish with the legs sitting up, if possible. An optional step is to coat with fig sauce (recipe below). This dish is a little bit of work, but it is well worth it. 78

Pro ud Pa w Pa w wi th ba by Fra nk ie III


F I G S AU C E

1 7 oun ce j a r w h o l e f ig s in syru p 1 c up su g a r ¼ c up roa s te d fow l d r ip p ings 1 ¼ cu ps f i ne l y c ho p p e d o n io ns ½ c up f i n el y c h o p p e d ce l e r y ½ c up f i n el y c h o p p e d b e l l p epp er s ½ te a sp o o n s a l t ½ te a sp o o n w hite p e p p e r ½ te a sp o o n c aye n ne ½ te a sp o o n t hy m e 4 ½ cu ps of c h ic ke n s to c k ½ ora n g e s e e d e d a nd t h inl y sliced 4 ta b l e s p o o n s o f b u t te r

Fr an k Ja co b Lo da to th e Pa rty Po rt Tu rn s 2 ye ar s ol d in

Drain the syrup from the figs and reserve both. In a large skillet combine the fig syrup and sugar, mix well. Cook over high heat until mixture caramelizes and turns dark brown and very syrupy—about 18 minutes stirring the whole time and adding butter. Set aside. Place the ¼ cup of drippings in one-quart saucepan. Add ¾ cup of onions, ½ cup of celery, the bell peppers and seasonings. Sauté over high heat until vegetables start to wilt, about three minutes, stirring occasionally. Stir the vegetables into the caramelized fig sauce and add two cups of stock, stirring well. Turn heat to high and cook for 15 minutes. Add the orange slices and cook about five minutes. Add one cup more of stock and the remaining ½ cup of onions and celery; cook about 10 minutes more, stirring. Remove from heat. Strain the contents of the skillet and reserve the liquid in the skillet. Puree the strained solids in a food processor until smooth, about 30 seconds. Add the puree mixture the liquid, stirring well. Turn heat to high and cook until mixture starts to thicken about five minutes. Stir in figs and simmer about three minutes. Stir in the remaining 1½ cups of stock and bring to a boil. Reduce heat and simmer until mixture is a sauce, about 18 minutes more. Remove from heat and serve over duck or chicken. It’s outstanding! Makes about 4 cups.

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C H I C K E N B U R G U N DY This is a classic Creole dish.

¾ c up b a co n d r ip p ing s 3 p ou n d s c hic ke n c u t in p ieces S a l t a n d b l a c k p e p p e r to t aste 1 c up f l ou r 1 c up d i ce d new p o t ato e s 2 c up s smal l b u t to n m u s hro o ms 1 c up d i ce d to m ato e s 2 c up s ch o p p e d o nio ns 1 wh ol e bay l e a f 1 c up ch op p e d ce l e r y ½ te a sp o o n d r y t hy m e 1 c up ch op p e d b e l l p e p p e r ½ te a sp o o n d r y b a s il 2 c up s sl i ce d c a r ro t s 3 c up s of b u rg u nd y w ine

ke c k so n & Ja B ro th e rs , Ja

Preheat oven to 375°F. In a heavy bottom Dutch oven, add bacon drippings over medium high heat. Season the chicken well with salt and pepper. Dust each piece lightly in flour. Sauté chicken a few pieces at a time in the heated bacon drippings, until all are golden brown. Remove and keep warm. Place all remaining ingredients, except wine in Dutch oven. Stir fry five to ten minutes until vegetables are wilted. Return chicken to Dutch oven and place on top of vegetables. Add burgundy wine. Cover and cook for 45 minutes, stirring occasionally. Add a small amount of chicken stock if liquid should diminish significantly during cooking. This dish may be served with rice or over fettuccine.

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C H I C K E N L I V E R PÂT É Paw Paw had this on the lazy Susan every Christmas morning. We would tell him what we got for Christmas and he would tell me, “You look good since you quit drinkin’!” Then he would make me a Bloody Mary.

1 c up on i o n f in e l y c ho p p e d (sau te’ w it h bu t ter ) 2 p ou n d s c hic ke n l ive r s 2 b oi l e d eg g s 2 s ti c k s b u t te r 1 te a sp o on d r y m u s t a rd ¼ c up g rou nd n u t m e g Heat two tablespoons of butter in a pan. Set aside to cool. Add onions and sauté until translucent. Cook chicken livers in boiling water for five minutes and drain. Spin in food processor until smooth and add other ingredients including cooked onions; process until smooth. Place into an oiled loaf pan. Chill several hours. Invert onto a platter. Serve with crackers on toast.

Gr an ny Vi ol et w ith Fr an k Jr.

81


CHEESY CHICKEN WITH A PECAN CRUST Oven fried chicken at its best! This is very tasty and different.

2 te a sp o ons o l ive o il 2 b on e l e s s s k inl e s s c h ic ke n breast s halved — a b ou t 6 o u nce s e a c h 6 ou n ce s R o q u e fo r t c h e e s e 4 ou n ce s b a co n co o ke d a n d cru mbled ½ te a sp o o n s a l t ½ te a sp o o n B l a c k p e p p e r ½ c up h on ey 3 ta b l e s p o o n s D ijo n m u s t a rd 1/8 te a sp o o n c aye n ne p e p p er 1 ½ cu ps f i ne l y c ru s he d co r n flakes 2 /3 c up f i n el y c h o p p e d p e c ans Preheat the oven 400°F. Cover a small baking sheet with aluminum foil and lightly oil the foil with olive oil. Set aside. On a flat surface, cut a deep pocket into the middle of each chicken breast half, cutting into the sides and leaving a ½ inch margin all round the remaining edges. Divide the cheese and bacon. Crumble it evenly among the cavities in the chicken breast halves. Season the chicken breast evenly on both sides with salt and pepper. In a small bowl, combine the honey, mustard and cayenne pepper and stir well. In a shallow dish combine the corn flakes and pecans, stir well. Brush both sides of each piece of chicken with honey mixture then dredge in the cornflake mixture. Place stuffed and dredged breasts on prepared baking sheet. Bake for 18 to 20 minutes, or until chicken is done and juices run clear when pricked with a sharp knife. Serve immediately. Serves two.

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Fr a n k Jr. re g S m it h & G , fe li r fo s Fr ie n d


CRISPY FRIED DUCK AND CHICKEN Every Thanksgiving our family fries a turkey. They like it so much; they won’t let me prepare it any other way. My son Frank was in charge of the frying. One year I said, “Let’s try frying a duck and a chicken too.” This went over big! The only problem was they never made it to the table because everyone picked them apart on the way. *Please exercise safety measures when frying outside.*

1 d uck l i n g wa s he d a n d c l e aned 1 wh ol e c h ic ke n a p p rox im ately 3 p o u nd s, washed and cleaned 1 i ce c h e st ½ g a l l on wate r m ixe d w it h 1 cu p salt 1 ba g i ce Salt and black pepper 3 g a l l on s p e a nu t o il 1 tu rkey f r ye r ( p o t a nd b u r ner ) Brine the poultry by placing the duck and chicken into the ice chest with the salt water. Add enough ice to keep the poultry cold for at least four hours. After brining wash the poultry, dry well and salt and pepper lightly. Brining enhances the flavor of the duck and chicken. It will also make it crisp and juicy. Heat the oil to 375°F. Children should Lu e l & Fr a n k S r. be nowhere near an outdoor turkey fryer. Use caution when you place the poultry into the hot oil. The oil will boil up at first. Put them into the fryer basket one at a time and wait for the oil to settle down before you put in the next one. Stand back and slowly lower the filled basket down into the oil. Cook at 350°F for three and a half minutes per pound. You will have time for a beer or a cocktail and before you know it, they will be finished. When cooking time is up, extinguish the cooking flame. Drain the oil from the cooked birds by holding the basket over the pot until most all of the oil stops dripping. Place them on a tray and let rest for 10 minutes. Stay with the pot for safety reasons. The remaining oil will be hot for quite awhile. Slice them up and serve. TIP: Oil will likely spill around the fry area. Use caution when walking around the area, and make sure the area you work in can be easily cleaned afterward. 83


L E M O N B A S T E D C H I C K E N W I T H P E AC H E S 2 f r ye r c h i c ke n s, s l ice d o p en so t hat t hey lay flat, a b ou t 2 to 3 p o u nd s e a c h 2 ta b l e s p o o n s ho ney ½ te a sp o o n f re s h l e m o n ju ice 6 ta b l e s p o o n s m e l te d b u t ter 4 l a rg e p e a c h e s c u t in ha l f lengt hw ise Pa r sl ey fo r g a r nis h 1 te a sp o on s a l t Place chicken cut side up, in a single layer in a pan. Mix together honey, lemon juice and salt. Pour this mixture over chicken. Cover with foil or plastic wrap and chill in the refrigerator for about an hour. Light charcoal barbecue grill. Lift chicken and drain off juices. Pour marinade from pan into melted butter. Place chicken on the grill cut side down, and brush with marinade mixture. Grill cut side down about six inches above hot coals at medium heat. Allow 45 minutes cook time, turning often and brushing with marinade. Meanwhile peel peaches cut in half. Brush fruit with lemon juice baste immediately after peeling it to prevent it from darkening. Grill the fruit just long enough to heat it through. You can drizzle a little honey over the peaches just before you serve them. Coat the chicken with marinade basting mixture about 10 minutes before you pull the chicken off the grill. Four servings.

Ch ef Bo bb y Ro w Pa w /Fra nk Sr.) & aw (P oy rb ga Su Ch ef

84


P I N E P R A I R I E F R I E D Q UA I L “Man you git one of the dem dere quails, split em right down dat backbone. Den, you open ‘em up, spread ‘em out, and fry ‘em in some a dat hawg grease! Poooweee Papa, you talk about good!”

1 2 q ua i l ( B o bw hite qu a il if yo u c an get t hem) B owl of i ce 3 b e ate n eg g s ¼ c up wate r Yo u wi l l n ee d a p a p e r b a g 2 c up s f l ou r Salt and pepper Pea n ut oi l fo r d e e p f r y ing I like to clean the quail and put them in a bowl of ice to chill them before frying. In a large bowl, mix the beaten eggs, and a ¼ cup of water. Put the flour in paper bag for coating the quail. Add salt and pepper if you like. (I prefer to season after frying.) Heat the peanut oil to 375°F in a deep frying pan. Dip each quail in egg wash and then coat with flour. Deep fry the quails. Avoid crowding in the pan. When quail are cooked, drain on a pan. I highly recommend enjoying a couple of bottles of wine with this meal. You don’t want to finish the wine before you finish the quail!

85

A t il e A r d o in

McGhe e & Co P in e P r r n e li u s a ir ie , L McGhe o u is ia n e a


Q UA I L G A R Y WA L L AC E I really like quail. I like them baked or stuffed. This is a great recipe that brings out that old Louisiana cooking.

¾ c up b utte r 1 ½ cu p ch o p p e d o nio ns 2 c l ove s g a rl ic c ho p p e d f ine Pi n ch of thy m e 1 c up sl i ce d m u s h ro o m s ¼ c up ol i ve o il 1 2 q ua i l 1 ou n ce co g n a c ½ c up f l ou r 3 c up s ch ic ke n s to c k 1 c up d r y re d w ine 1 ta b l e s p o o n re d c u r ra nt jelly Preheat oven to 325°F. Heat butter in a skillet. Sauté all in heated butter until done. Add mushrooms and sauté for five. Add olive oil. Heat well. Add birds a few at a time. Flame with cognac. Remove birds. Place them breast side up in a baking dish, cover and bake at 325°F until done. To skillet mixture, blend in flour, stir well. Add chicken stock and red wine. Sauté until mixture thickens. Add currant jelly. Serve quail topped with sauce.

C h ri st m a s

86

1981


STICKY CHICKEN We call it “sticky chicken” because it sticks to your fingers when you eat it. I don’t know if it’s Cajun or Creole, but I do know it is good! You will need a paper bag.

½ c up co o k ing o il 2 c up s f l ou r fo r co at ing c h icken 1 l a rg e f r ye r c h ic ke n c u t u p 1 c up ch op p e d o nio ns 1 s ta l k ce l e r y, c h o p p e d 1 c up ch op p e d g re e n p e p p er s 2 ta b l e s p o o n s f l o u r 6 c up s ch ic ke n s to c k 1 te a sp o on s a l t ½ te a sp o o n b l a c k p e p p e r 1 2 mu s h ro o m s s l ice d ½ te a sp o o n d r ie d t hy m e l e aves ¼ te a sp o o n d r ie d o re g a n o Pi n ch c aye n ne p e p p e r In a large heavy pot heat ¼ inch of oil to 350°F. Place flour into a paper bag. Shake each piece of chicken in flout bag very well to coat. Put chicken, skin side down in heated pot. Fry on both sides, until it just starts to brown. Remove each piece and set aside. Drain fat leaving about three tablespoons. Add onions, celery, green peppers and cook until soft. Add two tablespoons flour. Cook for two minutes. Lower heat. Add chicken stock and simmer for 20 minutes, stirring often. Add chicken to pot. Season with salt and pepper. After 10 minutes add the mushrooms, thyme, oregano and cayenne pepper. Cook for about 30 minutes more. Be careful to not over cook the chicken as it will fall off the bones. Serve with cooked rice. 6 servings. Jim II

87

I . , Pa m Neyre y & Ja at the mes J Pa r t y r. Po r t


ROCKIN’ L RANCH GRILLED CHICKEN This was a favorite dish we often had at my ranch. Whenever we barbecued, we would use this recipe. My family and I spent the best years of our lives at the Rockin’ L Ranch. The whole family has great memories that we often talk about.

½ c up wh i te a p p l e v in e g a r ½ c up mi nce d o nio ns 1 c up sa l ad o il 1 ½ te a sp o o n Wo rce s te r s h ire sau ce 1 c l ove g a rl ic m ince d 3 te a sp o ons s a l t 1 te a sp o on p a p r ik a 1 ½ te a s p o o n to m ato p a s te 6 to 8 d rop s h o t p e p p e r s e aso ning ¼ te a sp o o n d r y m u s t a rd 3 f r ye r c h i c ke n s c u t u p 1 c up me l te d b u t te r Make the basting sauce by combining the vinegar, onions, salad oil, Worcestershire, garlic, salt, paprika, tomato paste, hot pepper seasoning and dry mustard. Brush chicken pieces with melted butter and place over hot coals for four or five minutes to sear; then turn. Brush chicken every four minutes, basting with sauce at each turn. Requires about 35 minutes cooking time.

cu cu m b er h o m e g ro w n er h & ey n o H

88


C H I C K E N A N D TO M ATO G R AV Y When I was a young boy, my Mom and Dad would make this dish every Sunday, along with fried chicken and pasta. Boy was it good!

½ c up oi l 1 l a rg e h e n c u t in p ie ce s 1 c up ch op p e d o nio n 5 to e s ch o p p e d g a rl ic 3 6 oun ce s to m ato s a u ce 3 6 oun ce s to m ato p u re e 3 c up s ch ic ke n s to c k Salt and pepper 1 ta b l e s p o o n o re g a n o 2 ta b l e s p o o n s s we e t b a s il 1 te a sp o on re d p e p p e r f l a kes 2 bay l e ave s 3 ta b l e s p o o n s s u g a r Yo u r f avor ite p a s t a Roma n o c he e s e Pa r sl ey fo r g a r nis h In a large heavy pot add oil and heat to O li v ia R o s e L o d a to 350°F. Fry off chicken pieces skin side down, until browned. Remove and set aside. Remove some of the oil from the pot leaving enough to sauté onions and garlic. After sautéing add tomato sauce, tomato puree and chicken to pot. Cook for about two hours over medium heat, until chicken tender when pierced with a fork. Adjust the thickness to your liking by adding chicken stock. Add salt and pepper, oregano, sweet basil, bay leaves, and pepper flakes to taste. Let simmer for 10 minutes; add sugar to your taste. Boil pasta and place it on a large platter, top with the tomato sauce sprinkle with Romano cheese. Place chickens pieces around the platter. Garnish with parsley.

89


M e at

Tri Bosun, 1983

90


AT I L E M C G H E E ’S B O U D I N My wife, Lou, is from Pine Prairie, Louisiana. It is a small country town where everyone knows everyone. The country store, owned by her good friend Netty, made the best boudin in the South. Whenever Lou would go visit she would always bring back boudin. When Netty retired, Lou asked her for the recipe. Although Netty never gave the recipe to anyone, she gave it to Lou because Lou’s mother, Atile McGhee, had given her the recipe 40 years earlier. You will need a meat grinder.

4 p ou n d s u nco o ke d m e d iu m grain r ice 1 0 p ou n d s g ro u nd B o s to n bu t t 1 ½ p ou n d s g ro u n d p o rk l iver 4 c up s ch o p p e d o nio n 1 bun c h pa r s l ey c h o p p e d 1 ½ c up s c h o p p e d g re e n o nio n S a l t a n d re d, b l a c k a nd w h ite p epp er to t aste 1 ¼ i n ch Ho g c a s ing s Cook rice the usual way. Add ground pork and pork liver to the piping hot rice mixture and blend well. Add chopped onions, parsley, green onions and blend again. Add salt, red, black and white pepper to taste. Put the blended mixture in the grinder. Grind just enough to make a patty and fry it in a skillet to check the seasoning level. Adjust as necessary. Stuff mixture in casings but do not over stuff, the casings will swell while cooking. Bring a large pot of water to a boil. Place the boudin in the hot boiling water and bring it back to a rolling boil. Lower the heat to medium and cook for 15 minutes more. This is a great appetizer.

Pa p p y 's

91

N e e ly & J Im S r.


T H E LO D ATO M E AT B A L L S A N D TO M ATO S AU C E When I talk about my family, The Lodato’s, I’m referring to my mother Violet, my wife, Luel and myself. My mother was a great cook. She loved Luel and Luel loved her. They enjoyed cooking together. She taught Lou a lot about cooking. Over the years Luel has become a wonderful cook—one of the best I know. She comes from Cajun country so you know that has a lot to do with it. My mother made the best tomato sauce I ever ate. She showed Luel and I and we still make it her way. But I am the daddy of the meatballs. I worked on this recipe for years and I think they are the most tender, tasty meatballs you will ever eat. My friends call them ANGEL MEAT. TO M ATO S AU C E

2 ta b l e s p o o n s o l ive o il 1 c up p uree d o n io n 4 to e s g a rl ic, p u re e d 1 0 oun ce s to m ato p a s te 1 g a l l on to m ato s a u ce 3 6 oun ce s wate r 3 6 oun ce s c h ic ke n s to c k 2 te a sp o ons s we e t b a s il 2 te a sp o ons o re g a n o ½ c up Rom a no c he e s e Su g a r, sa l t a n d p e p p e r In a heavy pot, heat two tablespoons oil. Fry onion, garlic and tomato paste until soft. Add tomato sauce. Add water and ckson chicken stock, stir until well blended. Cook Jake & Ja over medium heat for approximately one hour stirring often. Do not let the sauce stick to the bottom of the pot. Add basil, oregano, Romano cheese and stir. Add salt a little at the time, tasting as you go so you do not add too much. Add pepper and sugar. Personally, I like my sauce on the sweet side. This sauce works well with chicken, fried eggplant, beef, pork and most Italian foods. This recipe makes enough for 34 meatballs with extra sauce to freeze for a rainy day.

92


M E AT B A L L S

1 ta b l e s p o o n o l ive o il ½ c up mi nce d o nio n 1 to e of g arl ic 1 bi g ce l e r y s t a l k m in ce d 2 p ou n d s 80/20 g ro u n d c h u ck 1 to 1 ½ p o u nd s g ro u nd p o rk 4 e g g s b e ate n ½ c up of R o m a n o c he e s e 1 ta b l e s p o o n o re g a n o 2 ta b l e s p o o n s s we e t b a s il Salt and pepper 4 s l i ce s of b re a d ½ c up of m il k ½ c up g re en o nio n c ho p p e d

C L I C K H E R E TO S E E "THE MAKING OF A M E AT B A L L" V I D E O

Heat olive oil in a pan over medium heat. Add minced onions, garlic and celery and cook until soft. In a large mixing bowl, add the ground beef and pork, beaten eggs, Romano cheese, oregano, sweet basil and a teaspoon of salt and pepper. Put four slices bread and milk in a food processor until pureed, and add to mixture. Add onions, garlic, celery and chopped green onions to mixture. Mix until all ingredients are well incorporated. Make a patty Fr a n k L odato with the mixture and fry it to check S r. a .k .a . Pa w P seasoning level. The mixture aw Sug depen a r b o y, d in g o Fa d d y n w h o is s should be on the soft side, if it or Sun a y in g it set . is not add a little milk. Roll the mixture into balls about two inches each. Set them aside. As you put them into the tomato sauce, roll them one more time. Cook one hour at medium to low heat and check the salt and pepper again. Serves 12. My granddaughter, Julie likes to throw some hard boiled eggs into the sauce. They help to curb the acid and they taste really good! 93


B E S T WAY TO B A R B E C U E R I B S Buy pork ribs in slabs that weigh four pounds or less with 12 to 14 bones on them. Baby backs, will weigh less—about two pounds per slab. Do not par boil the ribs. This is unnecessary and it damages the texture of the meat. I would have never guessed the key to barbecuing would be a screw driver and an oyster knife. Really, the screw driver and oyster knife are mandatory for removal of the membrane, which makes a “day and night” difference in the outcome of barbecued ribs. This takes about 10 minutes. Once you learn this skill, it goes very quickly. The trick is to take your time when you are starting. I like to use the oyster knife. Take the oyster knife and start at one end. Stick the knife under the skin and separate the skin from the meat. Keep a paper towel handy to get a grip on the skin. Loosen up the skin and hold the ribs down with one hand. With the other hand, grip the skin with your paper towel and pull the skin off in one straight motion. Once the membrane is removed, the tenderness of the meat is in enhanced. A dry rub of your choice can be applied before smoking ribs. The rub should not be too heavy because the ribs will get most of their flavor from the smoke of the charcoal and the wood. Slow-smoke ribs over direct heat for three or four hours at a temperature of 200°F to 275°F (this is the most common although ‘cuers smoke ribs any from 1½ to 8 hours). Cook ribs until they are tender and yet firm. When you bite into a perfectly cook rib, that single bite should separate easily, without interfering with the rest of the meat. When the meat falls off of the bone, the ribs are over cooked. This means the texture is altered and the meat is probably dry. Well smoked ribs should stand alone and can be served with or without sauce. If you decide to use sauce, do not apply it until the last few minutes of cooking. Another option is to apply sauce after cooking but before you cut the ribs apart.

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n ts d h e r p a re Honey an ee e ly M c G h A ti le & N e


B A BY B AC K R I B S If you like a tender tasting, lip sucking ribs—try preparing them this way. These can be cooked in an oven or in a covered pit. You do not have to stay with them the whole time. When you eat them, all the meat comes off the bones.

2 s l a bs b a by b a c k r ib s Salt and black pepper 1 rol l of a l u m in u m fo il ½ c up wate r Ch i n e s e b a rb e c u e s a u ce ( S ee page 1 4 ) Preheat the oven to 350°F. Remove the membrane on ribs as discussed in the meat chapter. Wash and dry the ribs, salt and pepper and set aside. Roll aluminum foil about eight inches longer than the slab of ribs. Place the ribs in the center of foil. Seal them in by folding the edges together. Before you completely seal the edges, pour about ¼ cup of water into each slab then seal. Keep the water in run while you finish sealing it. Place the ribs on a pan. If you are using a pit you can just lay them on the grill. For oven preparation, cook in the 350°F oven for about an hour. Remove ribs and gently open the foil. Use caution, as steam can deliver a painful burn. Drain any remaining water and discard. Paint ribs with barbecue sauce and return to the grill or oven. Cook them until they are brown, coating with barbecue sauce periodically. Just before removing the ribs paint with sauce and let them cook for three more minutes. My favorite sauce to use on these ribs is the Chinese barbecue sauce in the sauces chapter of this book.

This might sound like a complicated recipe, but it is not. By the time you drink three beers, the ribs are done.

K a re n a n d her boys Jackson & Jake

95


U N C L E K R I S’ S M O K E D R I B S I met Kris Ingram and Mark Buffington, more members of our extended family, in 1997 while we served in the Navy on board the USS. John F. Kennedy aircraft carrier in Mayport, FL. We all lived together in a duplex on Jasmine St. when we were in port, but that all changed at sea. While underway, our home was 1,051ft of steel diplomacy that towered 19 stories above the waterline. On the mess decks we ate whatever we could to stay alive so cooking was never a priority. However, over the years Kris has become quite the cook. He loves to “grill out” when he comes to town for a visit. Lately he’s been making some of the best ribs I’ve ever had. In fact, we took them to Honey and she said the same thing, “These are the best ribs I ever ate.” When Honey makes a statement of that magnitude about your dish, you’re a first ballot, hall of fame entry into the cookbook. - Frank Lodato, III

1 ra c k of b a by b a c k r ib s Lem on s O l i ve oi l Rub Remove membrane from ribs and pat dry. Rub ribs down with olive oil, lemon, and rub. Smoke ribs by bringing charcoal up to 200-225 degrees. Once consistent, add mesquite wood chips. Smoke for 4 hours. Tip: keep an eye out for good smoke coming out of the pit. Spray every 40 minutes with apple cider. RUB RECIPE

Equ a l p a r t s o f : G ra n u l ated g a rl ic Sm oke d pa p r ik a Caye n n e p e p p e r Car i bb e a n je rk Ho ne y g th e si gn at ur e Fr an ki e III ge tt in po rc h. hu g on he r fro nt

96


FA I R G R O U N D S CO R N E D B E E F I trained racehorses for thirty years. Every season when the Fair Grounds opened , I would get a Corned Beef sandwich. They were so good you just had to have one. The corned beef was served hot, on a pistolette covered in au jus. At that time the Fairgrounds had the best corned beef and cabbage you ever tasted. It is still famous today. I tried to get the recipe for years, and finally found it from an old friend who cooked for the Fair Grounds at one time. Fair Grounds corned beef is also served at Thanksgiving and is still a big hit.

1 cor n e d b e e f b r is ke t, 10 to 1 2 p o u nds 3 bay l e ave s 1 te a sp o on g ro u n d g ing e r 1 te a sp o on d il l s e e d 1 0 wh ol e c l ove s 1 ta b l e s p o o n c ho p p e d re d c hili p epp er s 1 ta b l e s p o o n w ho l e b l a c k p epp erco r ns 1 te a sp o on g ro u n d m a ce 1 te a sp o on c a rd a m o m 1 te a sp o on m u s t a rd s e e d s 1 ta b l e s p o o n co r ia nd e r ½ te a sp o o n c inna m o n 1 te a sp o on a l l s p ice Ÿ c up sa l t Place brisket in heavy stock pot and cover with water. Mix all seasoning together except salt. Put all ingredients in a cheesecloth bag and tie together. Boil brisket and seasoning together with salt for two and a half to three hours. To test, stick a fork in the middle of brisket. Pieces should come out easily with the fork when it is done. Cool and slice. Pour a little of the stock over the brisket for added flavor. Serve with your favorite smothered cabbage recipe. 97

E v a A n g e li n e L o d a to


N ATC H E Z M E AT P I E S Lou and I went to Natchez, Mississippi to judge a horse show. We met a nice lady that showed us to some beautiful plantations where we had meat pies. We couldn’t wait to get home and make them.

Pa str y ci rc l e s ( S e e re c ip e on t he nex t page) 3 ta b l e s p o o n s b a co n f at o r co r n o il ¾ c up f i n el y c h o p p e d o n io ns ½ te a sp o o n f in e l y m ince d garlic ½ p ou n d l e a n g ro u n d b e e f ¾ p ou n d l e a n g ro u n d p o rk 1 c up f i n el y c ho p p e d s c a l l ions S a l t a n d b l a c k p e p p e r to t aste Hot p e pp e r s a u ce o r c aye n ne p epp er to t aste Cor n , p e a n u t o r ve g e t a b l e oil fo r fr ying ¼ c up f re s h c ho p p e d p a r s l ey Prepare pastry dough and let it stand. Heat the fat in a skillet or saucepan add the onions and garlic, cook stirring until wilted. Add the beef and pork and cook chopping down with a metal spoon to break up any lumps. Cook until meat is browned. Add the scallions, salt and pepper and cayenne or hot pepper sauce, let cool. Roll out the pastry dough one quarter inch or less. With a six inch round cookie cutter cut out circles. Continue rolling and cutting circles until all the dough has been used. Fill one half of each circle with three tablespoons of filling. Moisten all around edges of circle of dough. Fold the unfilled part of dough to enclose the filling. Press around the edges with a fork to seal. Heat oil to 350°F and add the pies four or six without crowding. Cook turning until nicely browned about eight minutes. Drain well. Serve hot. Garnish with parsley. Yields about 20 meat pies.

Ju lie A n n

98


PA S T R Y

4 c up s f l ou r Pi n ch sa l t 3/4 s h or te ning 1/4 c up ol i ve o il 1 1/ 3 cu p of wate r Put flour and salt into food processor. Heat the shortening, oil and water in a saucepan just until shortening is melted. Start processing while gradually adding the shortening mixture. Remove the dough an shape it into a ball. Set on a lightly floured board and cover with a cloth. Let it stand for about 15 minutes. Roll the dough out on a lightly floured board to thickness of 1/8 of inch or less. Use a cutter six inches in diameter and cut out in circle. Gather together the scrapes of dough and form a ball quickly. Roll this dough out again and repeat. Will yield enough parties for 20 six inch circles of dough.

V E A L P I CC ATA When you get home a little late from the mall and need to fix a quick dinner, try this one. He might tell you to go shopping every day!

¾ p ou n d s ve a l c u t l e t s 1 ta b l e s p o o n a l l p u r p o s e f l o u r ½ te a sp o o n s a l t a nd a ¼ te asp o o n p epp er 3 ta b l e s p o o n s b u t te r ¼ c up d r y w h ite w in e 1 te a sp o on g rate d l e m o n p eel Lem on sl i ce s Cut meat into strips about one and a half inches wide and three inches long. In a pie pan, mix flour, salt and pepper. Lightly dust meat with flour mixture. Melt two of the three tablespoons of butter in a wide frying pan over medium high heat. When the butter sizzles, add veal and cook without crowding until browned on both sides about two minutes on each side. Remove veal, place on a platter and keep warm until all are pieces are cooked. Add wine to the pan; bring to a boil, scraping brown particles free from pan. Stir in lemon peel and the remaining one tablespoon of butter, heat until melted. Spoon sauce over veal and garnish with lemon slices. Makes 2 or 3 servings.

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V E A L M A R S A L A I N W I N E S AU C E This is simply veal sautéed in Marsala wine for a classic Italian dish.

1 ¼ p ou n d s ve a l ro u n d c u t 1/8 inch t hick Fl our 8 ta b l e s p o o n s b u t te r ½ c up M a r s a l a w ine ( d r y ) 4 ta b l e s p o o n s c hic ke n s to c k Salt and pepper Cut rounds into small pieces and pound lightly. Dredge in flour. Melt butter in a large skillet over medium heat. Sauté the veal quickly on both sides. Remove veal and place on a serving platter. De-glaze pan with Marsala wine and chicken stock then cook for another two minutes until sauce is thick but pourable. Pour over veal. Serve with angel hair pasta.

n Sq ua re & Ju lie in Ja ck so y ne Ho ith w ng n' s w ed di Fr an ki e III & Ka re

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Y V E T T E F E R N A N D E Z M E AT LO A F W E L L I N G TO N Miss Lou and I had two good friends, Layton and Yvette Fernandez. Every year they would rent a condominium in Fort Walton Beach Florida for a month and Miss Lou and I would go for a weekend. One year, as we were walking into the condo, I smelled something cooking inside and said, “Lou, what the hell is that she’s cooking? Boy that smells good!” Well, we pigged out. Yvette gave me the recipe and every time I wanted to make a new friend I served them Yvette’s meat loaf. It’s really easy to make and it it’s damn good!

1 c a n of co ns o m m é b e e f g rav y, 1 0 oun ce s 1 ½ p ou n d s g ro u n d b e e f 1 c up smal l b re a d c u b e s 1 e g g sl i g ht l y b e ate n ¼ c up f i n el y c h o p p e d o n io ns Hon ey, Lisa , Mrs . Eno la and Effi e 1 te a sp o on s a l t cele bra ting the hol iday s Pep p e r to t a s te wit h a bea utif ul ham . 5 re f r i g e rate d p a c k a g e s o f crescent di n n e r rol l s (Lo ok for t he p a c k a g e s co nt aining 5 ro lls each) Preheat the oven to 375°F. Mix ¼ cup of the gravy with gravy with the beef, bread cubes, egg, onions, salt and pepper. Make sure all ingredients get incorporated well. Shape the meat mixture into a loaf approximately seven inches by three inches. Place the formed meat loaf into shallow a baking pan. Bake at 375°F for 45 minutes. Separate the rolls and place them crosswise, overlapping over the top and down the sides. Bake for 15 minutes or more. Meanwhile, heat the remaining gravy in a shallow saucepan. Serve with meat loaf. This recipe serves four to six people. Put a little garlic in it if you like. Layton loved his garlic!

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S e afo o d

Iron Terri, 1983

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CO R N A N D C R A B B I S Q U E When I invite my track friends for lunch they ask, “Are we having crab bisque?” If they had their way it would be the only dish I would ever make! They say it’s as good as hitting a $10 exacta. I recommend you give this a try.

½ c up of b u t te r 1 c up of ch o p p e d o nio ns 1 c up of ch o p p e d ce l e r y ½ c up ch o p p e d b e l l p e p p e r 1 to e g a rl i c d ice d ½ c up f l ou r 1 c up se a fo o d s to c k 8 ou n ce s o f c re a m c he e s e 1 q u a r t of ha l f a n d h a l f 1 4 oun ce c a n o f w h ite, s we et co r n 1 p ou n d o f c ra b m e at S a l t, wh i te p e p p e r, re d p epp e r a n d h o t p e p p e r s a u ce In a heavy bottom sauté pan, melt butter over medium high heat. Add onions, celery, bell pepper, and garlic. Sauté for five minutes or until vegetables are wilted. Reduce heat slightly. Add flour. Using a wire whisk, stir until well blended and white (DO NOT BROWN). Add stock in small amounts stirring constantly until blended. Reduce to a simmer and cook for e, El si e & Lu el five minutes. (Do not let boil) Put softened Sa d ie , Jo an n cream cheese in a food processor with one cup of half and half; lightly process for one minute. Add to sauté pan and cook for three minutes. Add the remaining half and half, sweet corn, crabmeat, salt and pepper to taste. Let simmer for 10 minutes. If you like hot pepper sauce (I like Tabasco), try a few drops. If you can find some Acme bread, cut the tops off and dig out the center. Fill with the bisque put the top back on and serve hot. TIP: Always check the salt level in seafood stock. Adjust thickness with milk.

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C R A B M E AT B O B BY R O W Bobby worked for me for 25 years. When we had to prepare a big meal, he would lend a helping hand. He turned out to be a good hand at it. If I missed something, he would say, “Mr. Frank, you left out this or that.” All my Friday friends thought the world of him.

1 c up f i n el y c ho p p e d o n io n ½ c up f i n el y c h o p p e d ce l e r y ¼ p ou n d b u t te r Pi n ch thym e 1 c a n eva p o rate d m il k 1 ta b l e s p o o n f l o u r 2 c up toa s te d co r nf l a ke s 1 p ou n d w hite c ra b m e at 1 c up cra c ke r s c ru m b e d (I u s e R i tz c ra c ke r s ) Heat oven to 325°F. Sauté the onions and celery in butter until onions are wilted. Add thyme, evaporated milk and flour. Crumble the toasted cornflakes and combine them with crab meat. Mix well. Put the mixture evenly portioned, into individual ramekins. Sprinkle the crumbled crackers on top. Add a pat of butter to the top of each one and bake for 20 minutes at 325°F.

Ji m III w it h H on ey & Su ga rb oy

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C R A B M E AT AU G R AT I N Try to get some fresh, lump crabmeat if you can. Save some big lumps and add them just before setting them into oven.

2 c up s ch o p p e d w hite o n io ns 5 r i b s ce l er y, c ho p p e d 2 s ti c k s of b u t te r 4 ta b l e s p o o n s f l o u r 1 ½ c a n s eva p o rate d m il k 2 b e ate n eg g s 2 p ou n d s co o ke d c ra b m e at t hawed 1 0 oun ce s g rate d c h e d d a r c heese S a l t, b l a c k p e p p e r a nd c ayenne p epp er to t aste Preheat oven to 350°F. Sauté onions and celery in butter until wilted. Add flour and stir. Then, add milk and stir. Remove from heat. Add eggs and crabmeat and half of the grated cheese; mix well. Add salt and pepper and cayenne until all ingredients are well incorporated. Put the crabmeat mixture into individual au gratin dishes or casseroles. Sprinkle the remaining cheese on top. Bake at 350°F for about 40 minutes or until bubbly. This recipe serves 6 to 8 people.

ow in g da ys . Fr an k Sr. ho rs e sh

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C R A B M E AT S A L A D W I T H V I O L E T ’S D R E S S I N G V I O L E T ’S D R E S S I N G

1 e g g p l us 1 e g g yo l k s 1 ½ cu ps veg e t a b l e o il 1 c up g re en o nio ns ½ c up c a n ne d to m ato s a u ce 1 ta b l e s p o o n w hite v in e g a r 2 ta b l e s p o o n s s u g a r 1 te a sp o on w hite p e p p e r 1 te a sp o on m ince d g a rl ic 1 te a sp o on ho t p e p p e r s a u ce ¼ te a sp o o n re d p e p p e r ½ te a sp o o n s a l t

h is p e r LA. Horse W l a e Fo ls o m , R e in e Th s r o a baby h v in g o n lo r J k n Fr a

In a food processor, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed. Refrigerate until ready to use. This recipe makes about three cups. C R A B M E AT S A L A D

1 p ou n d l u m p c ra b m e at 1 c up coa r s e l y c ho p p e d ro m aine let t u ce 1 c up p e e l e d c ho p p e d to m ato es ¾ c up ch o p p e d ce l e r y 1 ½ cu ps Vio l e t ’s D re s s in g 4 l a rg e l e t t u ce l e ave s Fre sh l y g ro u n d p e p p e r to t aste Prepare Violet’s dressing. In a medium size bowl combine the crabmeat, romaine lettuce, tomatoes, celery and 1½ cups of Violet’s Dressing. Serve on a bed of lettuce, sprinkle with fresh ground pepper.

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C R AW F I S H E N C H I L A D A S 1 s ti c k of b u t te r 1 c up f i n el y c ho p p e d o n io ns 1 c up c a n n e d g re e n c hil ie s cho pp ed 1 c up f i n el y c ho p p e d b e l l p epp er s 1 ½ te a s p o o n s c aye n ne p e p p er 2 ¾ te a s p o o n s s a l t 2 ¾ te a s p o o n s w hite p e p p e r ¾ te a sp o o n o re g a n o ½ te a sp o o n m ince d g a rl ic 3 c up s h e av y c re a m 1 c up sour c re a m 8 c up s g rate d M o nte rey Ja ck cheese 2 p ou n d s c raw f is h t a il s 2 /3 c up f i n el y c h o p p e d g re e n o nio ns ½ c up ve ge t a b l e o il 2 0 cor n to r t il l a s, 6 in c he s

Fr a n k ie

II I

Preheat the oven to 350°F. In a large skillet, melt one stick of butter. Add the onions, green chilies, bell pepper, ½ teaspoon cayenne pepper, 1¼ teaspoon salt, ¾ teaspoon white pepper, ½ teaspoon oregano and the garlic. Sauté for 10 minutes, stirring often. Stir in the heavy cream and bring the mixture to a rapid boil. Reduce the heat to a simmer and cook, uncovered for 10 minutes, stirring constantly. Add sour cream. With a metal whisk, beat the mixture continuously until the sour cream is dissolved, approximately three minutes. Add three cups of the cheese and stir until melted. Remove from heat and set mixture aside. In a four quart sauté pan melt the remaining one stick butter. Add the crawfish, green onions and the remaining 1½ teaspoon salt, 2 teaspoon white pepper, 1 teaspoon red pepper and ½ teaspoon oregano. Sauté the mixture over medium heat for about six minutes, stirring often. In a small skillet heat the oil to 325°F. Hold each tortilla one at time with metal tongs while you, dip each one into hot oil to soften them on each side. Drain tortillas on a paper towel. Spoon 1/3 cup crawfish sauce into each tortilla. Roll up the tortillas with the mixture inside. Place all of the newly formed enchiladas into a baking dish. Use the remaining sauce to cover the enchiladas from end to end. Sprinkle with a ¼ cup cheese. Bake the enchiladas in a 350°F oven until cheese is melted. 107


C R AW F I S H É TO U F F É E You will love this recipe. It is made with more of a Creole flair.

1 s ti c k b ut te r 1 p ou n d c raw f is h t a il s a nd fat Salt and pepper 1 ta b l e s p o o n p a p r ik a 1 c up ch op p e d o nio n ½ c up ch o p p e d g re e n b e l l p epp er 2 c l ove s g a rl ic, m in ce d ½ c up ch o p p e d ce l e r y 2 c up s wate r 3 s ta l k s c h o p p e d g re e n o nio ns 1 ta b l e s p o o n f in e l y c ho p p ed par sley Melt butter in a thick aluminum frying pan (do not use a black iron pan). Season crawfish tails with salt and pepper and paprika. Cook crawfish for approximately two to three minutes in heated margarine. Remove the crawfish from the pan and set aside. Add chopped onion, bell pepper, garlic and celery to pot. Sauté vegetables well for well for at least 10 minutes. Return the crawfish tails to the pan with two cups water. Stir and cook slowly for forty minutes (add more water if needed). Serve over cooked rice and sprinkle with minced green onion tops and parsley. Use shrimp, crabmeat or lobster if you like in place of crawfish, it will work.

yv ie w Dr iv e- In Fr an k Jr. at th e Sk

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C R AW F I S H S T E W Lou and I like to make a double batch of this stew and freeze it.

½ c up b utte r Ÿ c up f l ou r 1 c up ch op p e d o nio n 1 c up ch op p e d b e l l p e p p e r 4 r i b s of ce l e r y c h o p p e d 2 c l ove s g a rl ic, m in ce d 1 p ou n d c raw f is h t a il s 1 c a n ch i c ke n b ro t h 4 to 6 g re en o nio ns c ho p p ed Pa r sl ey, c ho p p e d Re d a n d b l a c k p e p p e r S a l t to ta s te Make a medium brown roux (the color of peanut butter) of butter and flour. Add onions, bell pepper, celery and garlic. Cook on low heat until vegetables are limp (approximately 30 minutes). Stir in crawfish tails. Add chicken broth, green onions and parsley to mixture. Season with black pepper, red pepper and salt to taste. Simmer 30 to 40 minutes. Serve over rice. This recipe serves four.

Fra nc es Vio let & Jim Lo da to Sr.

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F R A N K J R .’S T R O U T M E U N I E R E My son, Frank Jr., loved to fish. He would bring home nice fresh trout and fry it up in fine cornmeal. He always did an outstanding job. The trout was always fresh and fried crisp and golden brown. Here is how he did it.

1 c up f l ou r 1 c up f i n e co r nm e a l 2 e g g s b e ate n 1 c up mi l k 1 c up mi l k 1 p ou n d m a rg a r ine ½ c up oi l 6 f i l e ts sp e c k l e d t ro u t Salt and pepper 1 s m a l l b o t t l e Wo rce s te r s h ire sau ce 1 l e m on sl ice d 1 c up f i n el y c ho p p e d p a r s l ey Put flour in a pie pan and set aside. Do the same with the fine cornmeal. In a bowl place eggs and one half of the portioned milk and whisk until smooth. Set mixture aside. This will be your wash for the trout. In a heavy frying skillet or a black iron skillet, melt margarine and ½ cup oil to 350°F. Meanwhile season the trout with salt and pepper. Dip seasoned trout in flour, then in wash, then in cornmeal. Fry each filet in skillet on one side for approximately five minutes. When brown, turn over and brown other side. Do not crowd or scorch. To serve put about a tablespoon of Worcestershire sauce on a plate and lay the filet of trout on top. Garnish with lemon slices and parsley.

19 47 Jim Jr & Fra nk Sr cir ca

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R AW OYS T E R S Louisiana oysters are a delicate culinary treat. It takes a subtle pallet to enjoy the gentle flavors and textures. The proper way to experience this Cajun treat is to send Bobby Row to PJ’s Oyster House in the French Quarter and get a sack of “chokers”, oysters too big for commercial use. You take them back to the Party Port, hose off the mud from the shell and put them in a 5 gallon bucket to chill. Now shuck these treasures by prying the shell apart and cutting the oyster eye and place on a tray of ice. While the oysters are chillin’, mix your cocktail sauce. The proper way to experience a Louisiana oyster is just like enjoying a fine wine. Take the oyster on the half shell and gently suck it off the shell onto your mouth. Gently chew it and roll it around your mouth. DO NOT place it on a cracker drowned in the sauce. That is reserved for persons living above the Mason Dixon Line. Cajuns want to taste the salt and the texture of the mussel, to know if it came from Delacroix Island or the premier, Section #2-Grand Isle. Once this mussel delight has tantalized your taste buds, slightly breathe in like a fine wine and get all the gentle flavor it has to offer. Once swallowed, pluck a cracker already dipped in the cocktail sauce to accentuate the experience as a finisher! Repeat 11-25 times! PA R T Y P O R T CO C K TA I L S AU C E

1 2 1 3

q u a r te r c u p o f ke tc h u p te a sp o ons ho r s e ra d is h s l i ce of l e m o n d a s h e s o f Wo rce s te r s hire sau ce

111

J i m Lo dato

III


F R I D AY ’S F R I E D OYS T E R S When the weather was cold and the oysters were at their peak, I would buy two sacks of the most beautiful oysters in the south. Bobby Row and I would open them early and put them on trays in the half shell. The biggest ones would end up in a bowl for frying. You talk about 10 guys having fun! We had had em’ grilled, fried and raw. This could only happen in New Orleans!

2 q u a r ts p e a n u t o il fo r d e ep fr ying Fre sh l y s hu c ke d oys te r s 1 p ou n d f in e g ro u nd co r nmeal Salt and pepper In a heavy large pot, start heating the peanut oil to 375°F. Heat the oven to warm setting. Make sure the oysters are cold. Lay about eight at a time on paper towels and dry. Put just enough cornmeal in a bag to coat about eight oysters at a time. This way, you can keep the cornmeal dry cornmeal and you will not over coat the oysters. When the oil is hot, put the eight oysters into the bag and shake well. Fry the coated oysters without crowding, for approximately three minutes. Drain fried oysters on paper towels and keep them warm in your oven until all are fried. You can salt and pepper after frying, or put salt and pepper in the cornmeal. TIP: You can use coarse cornmeal if you like. I like to change it sometimes. Put one cup of cornmeal in the bag at a time. If it gets wet and coarse, change it. It will keep a smooth coat of cornmeal on the oysters.

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le b r a t in J u li e c e & I II ie k n thday k id s Fr a h grand 9 0 t h b ir , it e w il l t e A u r, L he her mot

g


F R I E D H A R D S H E L L C R A B S E L L E N S C H M I DT Ellen Schmidt was my grandmother. She was a sweet lady that loved everybody. She made this for me when I was 10 and I always remembered how good it was.

1 d oze n cra b s 6 c up s mi l k 1 ta b l e s p o o n l e m o n ju ice 1 te a sp o on p a p r ik a 1 ta b l e s p o o n s oy s a u ce 2 c l ove s g a rl ic c ru s he d S a l t, p e pp e r a n d c aye nne 1 c up cor n m e a l O i l for f r y ing Scald the crabs and drain. When cool remove claws, legs and outer shells. Clean thoroughly leaving only the portion containing the meat. Place crabs in marinade made from remaining ingredients (excluding cornmeal and oil) and soak for two hours in the refrigerator, turning occasionally. Remove from marinade roll in cornmeal. Deep fry at 375째F until crust is golden brown. This method gives the crabs a delicious flavor.

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GRILLED TROUT 1 s ti c k b ut te r 2 ta b l e s p o o n s Wo rce s te r s h ire sau ce 1 te a sp o on ho t p e p p e r s a u ce 3 ta b l e s p o o n s g rate d o nio ns 1 ta b l e s p o o n g rate d b e l l p epp er 2 ta b l e s p o o n s m ince d p a r s ley Salt and pepper 4 f i l e ts, tro u t w it h s k in o n o ne side 2 l e m on s s l ice d Melt butter in a heavy saucepan then add all of the ingredients except fish and lemon slices. Cook for five minutes. Remove from heat. Place fish skin side down on a covered grill over medium heat. Put lemon slices on top of fish and baste with mixture often. Serve on a warm plate. Lemon and butter sauce will work on this fish.

C R AW F I S H R I C E 1 s ti c k marg a r ine 1 p ou n d s hr im p, p e e l e d a n d c l e a n ed 1 c up ch op p e d b e l l p e p p e r 1 ½ c up was h e d r ice 1 c a n b e e f b ro t h 1 c a n sl i ce d m u s h ro o m s ½ c up ch o p p e d g re e n o nio ns ½ c up ch o p p e d p a r s l ey 2 te a sp o ons Cre o l e s e a s o ning 1 c up ch op p e d o nio ns Combine ingredients in a rice cooker and cook as you would rice. For jambalaya substitute shrimp for little smoked sausages.

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Fr an ki e III & Ja ke ca ug ht fis h! !


H O N E Y A N D PAW PAW ’S C R AW F I S H C A K E S The last time Honey and I made crawfish bisque, we had some crawfish tails left over. I said, “Let’s make some crawfish cakes.” So we did.

1 p ou n d c raw f is h t a il s 1 ta b l e s p o o n Wo rce s te r s h ire sau ce ½ c up mayo nna is e Caye n n e p e p p e r to t a s te ½ c up ch o p p e d g re e n o nio ns Cre ol e s e a s o ning m ix ( I l ike To ny Cachere’s) 2 c l ove s G a rl ic p re s s e d 2 e g g s b e ate n 1 ½ cu ps b re a d c ru m b s In a food processor, chop crawfish tails until chunky, but not mashed. In a separate bowl mix crawfish tails, Worcestershire sauce, mayonnaise, cayenne pepper, green onions, Creole seasoning, garlic and beaten eggs. Stir until all ingredients are well incorporated. Add just enough bread crumbs to bind together. Start with a 1¼ cup and add as necessary. Shape into eight cakes or patties. Cook in a nonstick skillet with a little oil or butter. S AU C E

½ c up sou r c re a m 2 ta b l e s p o o n s p a r s l ey 1 ta b l e s p o o n l e m o n ju ice ¼ te a sp o o n s a l t Hot p e pp e r s a u ce to t a s te (o pti on a l )

u g a rb o y Honey & S

c ir c a 1 9 9 9

Combine all ingredients and mix well. Serve a dollop of sauce on top and on the side of the crawfish cakes. 115


H O N E Y ’S S T U F F E D C R A B This is my Honey’s recipe and I think it’s really a good one. When the grandkid (Frankie III) comes over, he looks in the refrigerator and Honey asks “What are you looking for baby?” He replies, “I thought I might find a stuffed crab running around in here!”

1 s ti c k of b u t te r 3 c up s ch o p p e d o nio n 2 r i b s of ce l e r y c h o p p e d 6 to e s of ga rl ic c h o p p e d 1 c up ch op p e d g re e n b e l l p epp er 3 s l i ce s of b re a d ½ c up of m il k 2 p ou n d s c ra b m e at 1 b e ate n eg g ½ c up ch o p p e d p a r s l ey 5 g re e n on io ns c ho p p e d ½ c up b re a d c ru m b s Thym e Cra b b oi l p owd e r S ea fo o d s e a s o ning 1 bay l e a f S a l t, p e pp e r a n d c aye nne Ji m Jr., Lu e l, Al umi n u m c ra b s he l l s S a d ie & V in ce

n t M a rc e ll o S r. a t th e ra ce s.

Preheat oven to 350°F. Heat butter in a skillet and sauté onions, celery, garlic and bell pepper until soft. Soak bread in milk and set aside. Add crabmeat and beaten egg to sauté pan and stir gently. Add the soaked bread (not the milk) and stir gently. Add parsley, green onions and bread crumbs and cook for five minutes. Add seasoning a little at a time to taste. This includes thyme, crab boil, seafood seasoning, and cayenne. Toss in bay leaf. Stir gently for three minutes. Let cool, stuff into crab shells, top with bread crumbs and bake at 350°F until warm inside.

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N E W O R L E A N S C R AW F I S H B O I L In late March, when that cold weather is leaving us and the sunshine starts to feel so good, everybody starts talking about having a crawfish boil. Every backyard cook knows how to boil crawfish, so when they come to my house I give them each a job to do. One person starts the water boiling, one cleans the crawfish, one keeps the beer coming, one puts the newspaper on the table and I chop up the seasonings. This is the way I boiled them for years in my neighborhood, Gentilly. The trick to boiling crawfish is to use plenty of seasoning because the actual cooking time is so short. If you cook them too long, they will get soft and mushy.

1 0 b a g s cra b b o il ( we u s e Z at arain’s fait hfu lly) 1 ½ b oxe s s a l t 1 5 oun ce b o t t l e o f c aye n n e p e p p e r 6 h e a d s g a rl ic c u t in ha l f 6 on i on s c u t in ha l f 1 bun c h ce l e r y ( a b o u t 10-12 sta l k s) cu t into 3” p ie ce s 1 2 e a r s f roze n co r n 1 ba g of sm a l l re d p o t ato e s 2 pa c k s h o t d o g s 1 pi cn i c h am a w fi s h o il in g c r b IV 1 s a c k l i ve c raw f is h , 35 p o u nds s e Jam J im II I & 6 l e m on s c u t in ha l f Bring two gallons of water to a boil in the pot. Add 10 bags crab boil, 1½ boxes salt, cayenne pepper, garlic, onions, celery, corn, potatoes, hot dogs and the ham. Bring to a rolling boil and cook for five minutes. Add water until the pot is half full and bring it back to a boil. Slowly add crawfish. Make sure the water covers the crawfish. If it does not, add more. Bring the water back to a boil. Boil for 10 minutes. Cut the fire after 10 minutes and let crawfish soak. Keep trying them to test seasoning level and for firmness. When you determine that they are done, lift the basket, let the excess water drip out, and spread them on the table. This will stop the cooking. Squeeze the lemon on top of crawfish. This is the best way to get the lemon flavor into the crawfish. One 35 pound sack of crawfish will feed seven people five pounds each. Pinch them tails and suck them heads and pass yourself a good time, cher! 117


SHRIMP A LA CREOLE I can remember my mom making this dish when I was a boy. Our kitchen smelled so good when it was cooking

1 ½ p ou n d p e e l e d a nd d e -veined shr imp S a l t, b l a c k p e p p e r, c aye nne p epp er, red p epp e r ( fo r s e a s o ning s h r im p and sau ce) ½ c up oi l 1 c up ch op p e d o nio ns 1 c up ch op p e d ce l e r y 1 c a n tomato p a s te, 4 o u n ces 1 c a n tomato s a u ce, 16 o u nces 3 c up s wate r ½ c up ch o p p e d b e l l p e p p e r 4 c l ove s g a rl ic m ince d 1 te a sp o on s u g a r 1 c up ch op p e d p a r s l ey 1 c up g re en o nio n to p s Split shrimp and season with salt, black pepper and cayenne. Set aside. Heat oil in heavy pot over medium heat; cook onions and celery until onions are wilted. Add tomato paste and sauté another five minutes stirring constantly. Add tomato sauce and two of the three cups of water. Cook about 40 minutes or until oil comes to the top, stirring often. Use more water if sauce gets too thick. Add shrimp, bell pepper, garlic, sugar, salt, black pepper and cayenne. Cook 30 minutes or until shrimp are tender. Serve over cooked rice. Sprinkle with chopped parsley and chopped onion tops. This recipe serves four.

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J im L o d a t o,

II I, 1 9 6 2

o, ie L o d a t Ann Mar

1962


S H R I M P J U L I E B A BY Julie came in and said, “What are you doing Paw Paw?” I said, “Trying to come up with a recipe for these shrimp.” She asked if she could help and said, “Yes!” As we created the new shrimp recipe together, she wrote it down. I was surprised with the good idea she came up with and we had so much fun creating it. Just a little tip—do not go far from the oven while the shrimp are broiling. They cook very quickly and need to be watched closely.

3 p ou n d s l a rg e s h r im p, p e eled and de - veined 6 ta b l e s p o o n s m e l te d b u t ter 4 ta b l e s p o o n s o l ive o il 3 to e s g a rl ic, m in ce d ¼ ta b l e s p o o n o f t hy m e ¼ ta b l e s p o o n o f o re g a no 1 c up ch i c ke n s to c k S a l t a n d p e p p e r to t a s te 1 l e m on sq u e e ze d ¼ c up d r y w h ite w in e 3 ta b l e s p o o n s c ho p p e d p a r sley Lem on sl i ce s fo r g a r n is h Fre n c h bre a d Preheat oven to broil. Place oven racks four or five inches from the heating element. Rinse peeled and de-veined shrimp and pat them dry with a paper towel. Place shrimp in a glass 9” x 13” ovenproof baking dish. In a saucepan, combine melted butter, olive oil, minced garlic, thyme, oregano, chicken stock, salt and pepper. Cook until it comes together. Pour the butter mixture over shrimp. Keep shrimp in a single layer. Broil for approximately two minutes. Remove the pan from the oven and turn the shrimp over. Squeeze the lemon over the shrimp mixture and drizzle with wine. Return to the broiler for five minutes. Remove from the oven. Do not overcook.

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o d a to Ju li e A n n L


SHRIMP MOLD When you are having friends over, this is a great dish that everyone really likes. Feel free to make it as spicy as you like!

1 c a n tomato s o u p 1 6 oun ce s c re a m c h e e s e 1 e nve l op e g e l at in ( I u s e K nox) ½ c up ch o p p e d s h a l l o t s ¾ c up ch o p p e d ce l e r y ¾ c up f i n el y c h o p p e d o n io ns 1 c up mayo n na is e 2 p ou n d s b o il e d a nd p e e l e d shr imp 1 ta b l e s p o o n l iq u id c ra b b oil Salt and pepper Heat soup and melt cream cheese into the heated soup. Remove from heat, and set this mixture aside to cool. Add gelatin to ¼ cup of cool water. Add the gelatin mixture to the soup mixture and blend well. Add shallots, celery, onions, mayonnaise, shrimp and crab boil. Season with salt and pepper. Pour the mixture into a mold and chill in the refrigerator for several hours. For a spicier a mold, add more crab boil. Serve with crackers, garish with lettuce.

Lu e l M c G h e e, 1 9 4 4

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SHRIMP SCAMPI Whenever you can get fresh shrimp, try this recipe.

¾ p ou n d m e d iu m s ize d raw shr imp, shelled and de - veined 6 ta b l e s p o o n s b u t te r 1 ta b l e s p o o n g re e n o nio n minced 1 ta b l e s p o o n o l ive o il 4 c l ove s g a rl ic, m in ce d o r p ressed 2 ta b l e s p o o n s l e m o n ju ice ¼ te a sp o o n s a l t 2 ta b l e s p o o n s m ince d p a r s ley ¼ te a sp o o n g rate d l e m o n p eel D a s h of h o t p e p p e r s a u ce 1 p ou n d a n g e l ha ir p a s t a ( o r yo u r preference) Pat shrimp dry with a paper towel, set aside. Melt butter in a wide frying pan over medium heat. Stir in green onions, olive oil, garlic, lemon juice and salt. Cook until bubbly. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (four or five minutes). Stir in parsley, lemon peel and hot pepper sauce. Serve over pasta.

w Su ga rb oy Ho ne y & Pa w Pa y, th na er Ab e St ev

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S T U F F E D T R O U T A L A LO D ATO This is one for all of you fish lovers. My grandson, Frankie, loved to fish. One day he brought Lou and me some trout and we made this dish. I think it’s a winner! Make sure you use fresh trout.

2 ta b l e s p o o n s o l ive o il ¼ c up f i n el y c h o p p e d g re e n o nio ns ¼ c up f i n el y c h o p p e d ce l e r y 1 f i n e l y c ho p p e d c l ove g a rlic ½ c up co o ke d s h r im p c h o p p ed ½ c up f re s h l u m p c ra b m e at Salt and pepper 4 trout f i l e t s ( 6 o u nce s e a c h ) Fl our for d u s t ing 2 s ti c k s b u t te r m e l te d ¼ c up l e m o n ju ice ¼ c up f i n el y c h o p p e d p a r s l ey

The Loda to Kid Bus that Uncl e Jim III crea ted

Preheat oven to 350°F. Heat olive oil in a skillet. Add green onions, celery and garlic. Cook until soft. Add chopped shrimp. Let the mixture simmer until it is cooked. Stir it often to keep it from sticking. Add lump crabmeat and salt and pepper to taste. Stir gently so as not to break up the lumps of crabmeat. Let this simmer for 20 minutes. Season the trout filets with salt and pepper. Put the dressing between the two seasoned trout filets. Dust stuffed trout lightly with flour and brush with melted butter. Place under a broiler to brown slightly on both sides, then place into a baking dish with a very small amount of water. Brush again with melted butter and bake in 350°F oven until cooked. Place on a plate and pour melted butter and lemon juice that has been blended together over trout. Garnish with parsley. This recipe serves two people.

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S T U F F E D F LO U N D E R Frank Jr. once caught a six pound flounder! When he brought it over, my friends and I were having a few beers and boiling crabs. Since we had crabmeat, I decided to stuff it into the flounder. When I set the stuffed flounder on the table, all hell broke loose.

2 m e d i u m s ize d f l o u nd e r Salt and pepper ¼ c up b utte r ½ c up ch o p p e d o n io n 1 c up ch op p e d b e l l p e p p e r 1 c up d i ce d ce l e r y 7 s l i ce s bre a d 1 c up g re en o nio ns c ho p p e d ½ c up p a r s l ey c ho p p e d 3 ta b l e s p o o n s l e m o n ju ice ½ c up f re s h c ra b m e at Pa p r i k a Preheat the oven to 350°F. First, make a pocket in the center of the flounder. To do this, cut down the center, then cut close to the bone all the way to the fins. Season the flounder with salt and pepper. Melt butter in a skillet. Add onion, bell pepper and celery. Soak bread in water. Squeeze water from the bread, break it up into pieces and add the moist bread pieces to the skillet. Add green onions, parsley, crab meat and seasoning. Reduce the heat, cover the skillet and cook on low heat for 15 minutes, stirring occasionally. Fill the flounder with bread stuffing, and place it in a shallow buttered baking pan. Dot with butter, pour lemon juice on top and bake at 350°F in oven for 40 to 45 minutes. Baste occasionally with drippings in pan. Fra n k ie II I & K a re n w it h J a k e & Jackson a t C a m il li a G ri ll

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PA STA

Secretariat, 1973

124


C R AW F I S H C A N N E L LO N I Our entire family likes cannelloni and I have good time making them. I make my own pasta but you can buy pasta sheets already made. I use the Marinara sauce I have in this book, but you can buy that pre-made too.

2 ta b l e s p o o n s o l ive o il ½ c up ch o p p e d o n io n 1 te a sp o on m ince d g a rl ic 2 ta b l e s p o o n s c ho p p e d f re s h basil 2 te a sp o ons c ho p p e d f re s h par sley 8 ou n ce s c raw f is h m e at co ar sely cho pp ed 8 ou n ce s l u m p c ra b m e at 1 2 oun ce s r ico t t a c h e e s e S a l t a n d p e p p e r to t a s te 1 2 sh e e ts p a s t a 4 by 5 inc hes Pre co oke d to m ato s a u ce Preheat oven to 350°F. Heat oil in a skillet and sauté the onions and garlic. Add chopped herbs, crawfish and crabmeat. After the mixture is heated slightly, remove from heat and cool to room temperature. Mix in ricotta cheese and season to taste. Split mixture into equal parts. Cut the pasta sheets into 4” x 5” squares then boil in salted water for about five minutes. Remove the pasta and place it on a dry cloth to cool. Place mixture on pasta sheet and roll. Reheat in the oven for five minutes at 350°F. Top with tomato sauce.

125

r tcake err y Sho b w a r t S J u li e 's

B ir t h d a y

Pa r t y


C R AW F I S H F E T T U CC I N E What a tasty little dish. It is a little Italian and a little Creole.

¼ c up ve ge t a b l e o il 3 c up s ch o p p e d o nio ns 3 s ta l k s of ce l e r y, c h o p p e d 2 c up s ch o p p e d b e l l p e p p e r s 4 ta b l e s p o o n s p a r s l ey ¼ c up f l ou r 8 ou n ce s f re s h , s l ice d m u s h ro o ms 3 c a n s evap o rate d m il k , 12 o u nces each ½ p ou n d p ro ce s s e d c h e e s e spread, jalap eno flavo r (I u s e Ve l ve e t a ) 4 c l ove s g a rl ic, m in ce d 1 ta b l e s p o o n l ig ht Cre o l e s easo ning 1 te a sp o on p e p p e r 1 p ou n d fet t u cc in e n o o d l e s, co o ked 3 p ou n d s c raw f is h t a il s l ig ht ly r insed ½ p ou n d g rate d Pa r m e s a n cheese ½ te a sp o o n p a p r ik a In a large heavy pot, heat oil. Add chopped vegetables and sauté until soft. Add flour and mushrooms to this mixture and cook over low heat for 20 minutes. Stir. Add milk, jalapeno cheese, garlic, Creole seasoning and pepper. Cook covered on low heat for 20 minutes. Add the cooked fettuccine to the sauce. Add crawfish tails, mix in Parmesan cheese. Adjust thickness with milk. Use a little paprika sprinkled over the top for garnish.

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G R A N D M A M A R Y ’S B A K E D M AC A R O N I It seems like every time the family gets together everyone asks Mary if she’s making baked macaroni. It’s a good dish, it’s easy to make, and they all seem to enjoy it so much. Mary Daigle has put many spoons in the pot. She knows what she’s doing!

1 6 oun ce s p e n ne re g at t a p ast a Salt and pepper 1 6 oun ce s s h a r p c he d d a r c h eese, shred d ed 4 eggs 1 quart half and half ¼ p ou n d s t ic k o f b u t te r Preheat oven to 350°F. Boil and drain pasta. Layer the pasta in 2½ quart casserole dish. First place pasta, then salt and pepper, and next sharp cheddar cheese. Repeat layers. When this is done, scramble eggs and add half and half. Mix well. Pour the egg mixture over the pasta and dot with the butter. Bake at 350°F for 35 minutes.

The Twi ns, Joh n & Jen nife r

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I R I S H C H A N N E L PA S TA FAG I O L I 1 pa c k a g e I t a l ia n s a u s a g e ¼ c up ol i ve o il ½ c up d i ce d g re e n p e p p e r 3 or 4 d i ced ce l e r y s t a l k s 1 c up d i ce d o nio n 4 to e s g a rl ic, d ice d Pa r sl ey ch o p p e d 1 c a n d i ce d to m ato e s Water ¼ c a n tom ato p a s te 1 c a n re d b e a n s 1 c a n wh i te b e a n s ½ p ou n d co o ke d e l b ow m a c aro ni Salt and pepper Remove casing from Italian sausage; fry in olive oil until brown. Throw in diced peppers, celery, onions, garlic and parsley. Sauté until tender. Add diced tomatoes and use the tomato can to measure out three cans of water. Add this to pan. Add tomato paste. Season mixture with salt and pepper. Let this simmer for about 30 minutes. Rinse off red and white beans, add them to pot and cook for 20 minutes. Add macaroni and turn stove off. Stir macaroni in for 10 minutes but do not overcook. Serve after 30 minutes.

r O li v ia R o se & d a u g h te m a P I, II m Ji

128


OYS T E R S A N D L I N G U I N I My son and I loved this dish! Whenever we went to Sal and Sam’s we would order it. He would say to me, “Dad we need to learn how to make this.” Well, we did. My advice would be to get the biggest oysters that you can and SAVE THE WATER.

½ c up b utte r ½ c up f l ou r 5 g re e n on io ns c ho p p e d 2 c up s sl i ce d m u s h ro o m s 1 c up h e av y c re a m Stra i n e d oys te r wate r 2 d oze n f re s h b ig oys te r s, save t he water S a l t, b l a c k a n d c aye nne p e p p er 1 p ou n d p a c k a g e l ing u in i First you make a roux. In a large, heavy skillet melt the butter over medium heat, add the flour and stir until it thickens to a white roux, approximately four minutes. Add green onions and mushrooms. Stir. Let this mixture cook for two minutes and add cream a little at a time, stirring to the consistency that you like. After milk is in, add the oyster water the same way—slowly while stirring. Chop four oysters into ½ inch pieces and add to mixture. Add the remaining oysters and cook until they start to curl. Do not let this dish boil. Salt and pepper to taste. Cook linguini according to the directions. Serve over the cooked linguini. This recipe serves about four people. Fr a n k i

129

e III w ith ne w siste r Baby Julie


R AV I O L I W I T H R I COT TA A N D I TA L I A N S AU S AG E This is a fun dish to make. I like to make my own pasta sheet and Lou and I make Italian sausage together. I really enjoy making the ravioli. PA S TA

2 ex tra l a rg e e g g s 1 ½ cu ps u nb l e a c he d f l o u r FILLING

1 ½ cu ps r i co t t a d ra ine d ½ p ou n d g rate d m oz z a re l l a cheese ½ c up g rate d Pa r m e s a n c heese ¼ te a sp o o n g ro u n d n u t m e g 1 egg Lo d ato tom ato S a u ce ( S e e p age 1 6 ) ½ p ou n d I t a l ia n s a u s a g e c asings removed 1 ta b l e s p o o n f in e l y c ho p p ed par sley S a l t a n d p e p p e r to t a s te Make the pasta dough. To make the filling, combine the first five ingredients in a mixing bowl. Mix thoroughly and beat until smooth. Refrigerate the mixture. Make the tomato sauce recipe in this book. In a separate pan, cook the sausage in oil breaking up any large lumps. When the sausage is fully cooked, drain off any excess fat and set aside. Pass the tomato sauce through a food mill or a food processor until pureed. Add the pureed sauce to the pan with the sausage. Add the parsley, salt and pepper and bring to a slow boil. Cook for 30 minutes. If you do not want to make fresh pasta, you can buy it already made. Whichever way you choose, fill the ravioli with the mixture and seal it. Cook the ravioli in plenty of boiling salted water. When the ravioli are done place in a platter and dress with the sauce. Serve with additional Parmesan. 130

uke son L h t i w O'Day Kevin

Evan


S T U F F E D PA S TA S H E L L S This recipe can also be used with manicotti shells.

1 p ou n d j u m b o p a s t a s h e l l s 2 p ou n d s R ico t t a c h e e s e ½ p ou n d m oz z a re l l a c h e e s e 2 eggs ½ c up Pa r m e s a n c he e s e Salt and pepper G rate d n u t m e g Lo d ato tom ato s a u ce ( S e e p age 1 6 ) 1 c up B é ch a m e l s a u ce ( S e e page 5 ) Preheat oven to 350°F. Boil jumbo shells in five quarts of salted, boiling water for 10 minutes. Drain. Mix ricotta, mozzarella, egg and Parmesan in a bowl. Season with salt, pepper and nutmeg. Fill shells. Cover bottom of baking dish with tomato sauce. Arrange shells on top of tomato sauce. Place a spoon of béchamel sauce over each shell. Bake at 350°F in oven for 30 minutes. Sprinkle with Parmesan.

Jo hn & N at al ie Ko eh l w it h th ei r gi rl s Ava Ro se an d A nn a Ca th er in e

131


I nte rnat i o n a l

Tri Bosun, 1983

132


D U C K S AU C E This is a very nice sauce that pairs well with duck or chicken.

½ c up re d c u r ra nt je l l y ¼ c up p or t w in e ¼ c up c ats u p ½ te a sp o o n s oy s a u ce 2 ta b l e s p o o n s b u t te r Combine jelly, wine, catsup, soy sauce and butter in a saucepan. Cook over low heat until the jelly melts. Serve hot over smoked roasted duck. This recipe makes one cup.

R E D P LU M S AU C E This sauce is outstanding on crisp fried duck, chicken and quail.

1 c up re d p l u m je l l y G rate d r i n d a nd ju ice o f l e mo n G rate d r i n d a nd ju ice o f o n e o range ½ te a sp o o n d r y m u s t a rd Combine all ingredients. Mix well. Heat a skillet over medium heat and add mixture. Cook, stirring constantly until jelly melts and mixture boils. Serve hot. The recipe makes 1½ cups.

SESAME CHICKEN 1 ½ cu p ol ive o il 1 ½ cu p se s a m e s e e d s 1 m i n ce d ga rl ic c l ove Salt and pepper 1 f r ye r c h i c ke n , a p p rox im ately t hree p o u nds, cu t in pieces Preheat oven to 350º F. Make a paste of 1½ cups of olive oil, one cup of sesame seeds, garlic and salt and pepper. Roll each piece of chicken in the paste. Arrange the chicken in a flat baking dish, and pour remaining ½ cup sesame seeds over the top. Bake for one hour in moderate oven. This recipe serves four.

133


SHRIMP FRIED RICE ¼ c up oi l 2 c up s co o ke d s hr im p, c ho pp ed 2 b e ate n eg g s 1 c a n mu s hro o m s, 4 o u n ce s 1 te a sp o on s a l t Fre sh g rou nd b l a c k p e p p e r 4 c up s co o ke d r ice ½ c up sc a l l io n s c ho p p e d 2 ta b l e s p o o n s s oy s a u ce Ch op p e d p a r s l ey fo r g a r n ish

by J u li e B a

Heat oil in a medium-sized frying pan over medium heat. Fry shrimp for one minute, stirring constantly. Add eggs, mushrooms, salt and pepper and fry over medium heat for five more minutes, stirring constantly. Add rice, scallions and soy sauce. Cook for five minutes, stirring. When I cook this recipe, I like to put the finished rice in a bowl while it is hot, pack it down, then place a plate on top of the bowl and turn it over. It forms a hill on the plate. Garnish with parsley. TIP: I found the trick to making fried rice. When adding the rice, make sure the rice is fresh cooked. When the rice is cold it will be lumpy and hard to separate and cook.

B ACO N W R A P P E D WAT E R C H E S T N U T S Love these little suckers!

1 s m a l l c a n wate r c he s t n u t s 2 ta b l e s p o o n s b row n s u g a r 8 to 1 0 s tr ip s b a co n To oth p i ck s Preheat oven to 450°F. Rinse and dry chestnuts. In a bowl, mix them well with brown sugar. Fully wrap each water chestnut with a piece of bacon. Make sure the bacon wraps all the way around the water chestnut. Attach bacon with a toothpick. Roast chestnuts on foil until bacon is brown and crisp, approximately 15 minutes. This recipe will serve four to six people.

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CHINESE EGGPLANT AND PORK 1 p ou n d raw p o rk c u t into sq u ares 1 c l ove g a rl ic, m in ce d ¼ te a sp o o n c inna m o n ½ te a sp o o n p owd e re d g inger 3 ta b l e s p o o n s o il ½ c up wate r 1 e g g pl a nt p e e l e d a nd c u b ed 1 te a sp o on s u g a r 2 te a sp o ons co r n s t a rc h 1 ½ te a s p o o n s a l t 2 ta b l e s p o o n s s oy s a u ce Mix pork with garlic, cinnamon and ginger. Let the seasoned pork stand for 10 minutes. Heat two of the three teaspoons of oil in a skillet over medium heat. Sauté the pork for three minutes. Add the water. Cover and simmer for 10 minutes. In another skillet heat the remaining oil and sauté the eggplant three minutes, stirring often. Add the sugar, cornstarch and salt to the eggplant, and then add eggplant to the pork. Cover and cook 10 minutes. This recipe serves four to six people.

Ja ke & Pa w Pa w Su g ar b o y

135


SNOW PEAS AND BEEF 8 ou n ce s o f b e e f s l ice d 1 ta b l e s p o o n s oy s a u ce 2 ta b l e s p o o n s w ine ½ te a sp o o n s u g a r 1 ta b l e s p o o n co r n s t a rc h 3 ou n ce s S now p e a s ½ c up b a m b o o s h o o t s s l ice d 1 g re e n on io n c ho p p e d in ¾ inch pieces 3 ta b l e s p o o n s co o k in g o il 1 c l ove of g a rl ic c ho p p e d 1 te a sp o on oys te r s a u ce ¼ te a sp o o n s a l t Co ok i n g o il Mix beef slices with soy sauce, wine, sugar and cornstarch. Heat a skillet over medium heat and sauté peas, bamboo shoots and onions for one to two minutes. Remove from pan and set aside. Heat three tablespoons cooking oil in a wok; sauté garlic and beef; stir quickly for 30 seconds and add oyster sauce. Add vegetables. Cook vegetables, mix well and serve.

Av a Ro se pro ud of he r ne w cou sin Hu nte r Joh n Ma cal uso

136


SWEET AND SOUR SHRIMP ¼ c up b row n s u g a r 2 ta b l e s p o o n s co r n s t a rc h ½ te a sp o o n s a l t ¼ c up v i n e g a r 1 ta b l e s p o o n s oy s a u ce ¼ te a sp o o n g ro u n d g ing e r 2 ½ cu ps c a nne d p ine a p p l e chu nks, drained w it h syru p reser ved 1 c up d i ce d b e l l p e p p e r 2 sma l l on io n s s l ice d 1 p ou n d f re s h s hr im p, p e e led and de - veined In a saucepan, mix sugar, cornstarch and salt. Add the vinegar, soy sauce, ginger and syrup drained from the pineapple. Heat over medium heat and cook slowly until slightly thickened, stirring constantly. Add green pepper, onions and pineapple and simmer for two minutes. Add shrimp; bring to a boil, stirring constantly. Serve immediately over hot rice. This recipe serves three to four people.

CHINESE SHRIMP AND SNOW PEAS 3 ta b l e s p o o n s o il 1 ½ p ou n d s hr im p, p e e l e d and de - veined 1 c l ove g a rl ic, m in ce d ¼ c up g re en o nio ns s l ice d ½ te a sp o o n g in g e r Dash salt D a s h re d p e p p e r 1 c up ch i c ke n b ro t h 1 b ox f roze n Chine s e p e a p o d s 1 ta b l e s p o o n co r n s t a rc h a n d t ablesp o o n water mixed to get her Heat oil in a skillet. Sauté the shrimp, garlic and green onions for five minutes. Stir in ginger, salt, pepper, broth and pea pods. Bring to heated and simmer for two minutes. Stir in cornstarch mixture, simmer two minutes longer. This recipe serves four.

137


SWEET AND SOUR PORK S AU C E

PORK

1 s m a l l c a n p ine a p p l e c h u nks, d ra i n e d and ju ice re s e r ve d 2 ta b l e s p o o n s wate r 1 ta b l e s p o o n o il 3 ta b l e s p o o n s w hite v in e g ar 4 ta b l e s p o o n s c at s u p 4 ta b l e s p o o n s s u g a r Pi n c h of s a l t 1 Âź ta bl e s p o o n s co r n s t a rc h m i xe d wi t h wate r

1 cu p o il 1 p o u nd p o rk (B o sto n Bu t t ) Pinch w hite p epp er and salt 1 teasp o o n soy sau ce 1 teasp o o n sher r y w ine 1 egg b eaten Flo u r to spr ink le over p o rk Co r n st arch Pineapple chu nks (fro m sau ce recip e) Sweet and so u r sau ce

First mix sauce by adding juice from pineapple chunks, to two tablespoons of water and oil. Add vinegar, catsup, sugar, salt and bring to a boil. Add corn starch and water mixture. Preheat you wok and oil. Next, cut pork into one inch cubes. Mix with salt and white pepper to taste. Add soy sauce, wine and the beaten egg mixed with just enough water to give it a consistency that is thick but not sticky to the fingers. This will give the pork chunks a nice coating. Next sprinkle the pork with flour. In the heated wok, cook pork until it is medium well. Remove from the heat. Let the pork stand for approximately 10 minutes. After 10 minutes return it to the hot oil and finish cooking it until it is well done. This second frying will make the coating extra crispy. Drain the pork. Place pork on small platter and top with pineapples chunks. Next pour the sweet and sour sauce over the entire mixture.

138


B rea kf a s t

Lady Greenfield, 1978

139


H A R D CO O K E D E G G S This is the best way to cook hard boiled eggs. They peel real easy.

6 eggs Ice wate r Place eggs in a pot and cover with water about two inches above the top of the eggs. Cover pot and bring to a rolling boil. Remove from heat and let stand for 10 minutes. Fill a large bowl with ice and water to cover all the eggs. After eggs are cooked, drain and put back in pot. Put eggs in the pot and crack eggs by moving the pot back and forth, up and down just until they are cracked. Put all eggs in a bowl of ice water to stop the cooking, for about five minutes. When peeling the eggs, peel them under cool running water. The shells should peel off easily. The eggs will have a bright yellow yolk. Refrigerate cooked eggs to use later.

S O F T CO O K E D E G G S Egg s Place eggs in a saucepan and cover with water at least one inch above eggs. Cover saucepan and bring to a rolling boil. Remove from heat and let stand for one to four minutes depending on how soft you like them. Let the eggs cool in cold water for several seconds to make them easy to handle.

Je n n if e r in s, Jo h n & tw e th h G ra n n y w it

140


PA N A M A L I M I T E D F R E N C H TO A S T The Panama Limited was a premier all-Pullman car service between Chicago, Illinois and New Orleans, Louisiana. It was operated until the advent of Amtrak in 1971 by the Illinois Central Railroad and then by Amtrak until 1974. The train ran on an overnight schedule between Chicago’s Central Station, St. Louis Union Station and New Orleans Union Station (replaced in 1954 by the current New Orleans Union Passenger Terminal). The train commenced service on February 4, 1911, and replaced an earlier train, the Chicago and New Orleans Limited and was named in honor of the anticipated opening of the Panama Canal. Service was temporarily discontinued between 1932 and 1935 due to low ridership during the great depression. On December 2, 1935 service was resumed with upgraded, air-conditioned equipment on an 18 hour schedule. The train left out of Union Station and was used a lot by soldiers. It was a fast and classy train. My wife and I would rarely ride the train but in the 1970’s we rode it to the Kentucky Derby a few times. Their French toast became very popular around town and was a must when you riding out of New Orleans.

2 eggs ½ c up mi l k 2 s l i ce s of b re a d, c ru s t s t r immed 3 te a sp o ons s ho r te n ing Powd e re d s u g a r, fo r se r vi n g Beat eggs well, then mix with milk and beat again. Dip bread slices in egg mixture. It is not necessary to soak the bread. Fry in the heated shortening in a frying pan, until golden brown on both sides. Drain toast, sprinkle with powdered sugar.

P e g g y,

a .k .a . N onna

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, Fr a n k II I, E v a w e lc o m to the w o r ld a in g B a b t To u r o y Lu k e .


M I S S LO U ’S F R E N C H TO A S T 3 eggs 1 te a sp o o n c inna m o n 1 ½ ta bl e s p o o n s s u g a r 1 te a sp o o n va n il l a ½ c up mi l k 4 s l i ce s bre a d, w it h c ru s t s 3 te a sp o o ns s ho r te n ing Powd e re d s u g a r

For Lou’s recipe, prepare and cook the same as in the Panama Limited recipe above, but add one teaspoon of sugar. See which recipe you prefer.

O M E L E T W I T H TO M ATO S AU C E This omelet is cooked in batches.

2 ta b l e s p o o n s c ho p p e d g reens o nio ns 1 c l ove g a rl ic m ince d ¼ te a sp o o n e a c h b a s il a nd t hyme leaves ¼ te a sp o o n d r y t a r ra g o n l eaves 2 ta b l e s p o o n s g rate d Pa r m esan cheese 3 eggs 2 ta b l e s p o o n s wate r ¼ te a sp o o n s a l t 1 ta b l e s p o o n b u t te r 1 s m a l l j a r o f p re p a re d to m ato sau ce In a small bowl, combine green onions, garlic, basil, thyme, tarragon and Parmesan cheese. In another bowl, beat eggs, water and salt until blended. In an eight inch nonstick omelet pan over medium heat, melt butter until form begins to subside. Pour in the egg mixture. As the edges begin set, tilt the pan to let the uncooked egg flow around pan. Add vegetable mixture to eggs in pan. Stir the center with a fork to keep it from browning. Run a spatula around edges, fold omelet in half and slide onto a plate. Repeat this process for the second omelet. Spoon hot tomato sauce on top of omelet before serving.

142


PA N C A K E S F O U R WAYS PA N C A K E S I used to love getting to the Party Port early in the morning during my Christmas break to start woodworking projects with Paw Paw. As soon as I opened my car door, I could smell the cypress trees in the cool air. I could hear the commotion from inside the Party Port, which grew louder with each step, preparing me for the royal greeting that I’d become so accustomed to each time that I went. Paw Paw never failed me. He would loudly proclaim, “Where y’at, babay?!?! C’mon in here and get you some pancakes.” He would have the gas burner on the stove turned high to heat up the room and his pancakes in the pan already. - Frank Lodato, III

1 ½ cu ps a l l p u r p o s e f l o u r 3 ta b l e s p o o n s b a k in g p owd er 2 ta b l e s p o o n s s u g a r ½ te a sp o o n s a l t 1 to 1 ½ c u p s m il k 1 egg 3 ta b l e s p o o n s b u t te r m e l ted Preheat a griddle or a large frying pan and grease lightly—just enough to prevent pancakes from sticking. In a medium size bowl, stir flour, baking powder, sugar and salt. Pour milk (use 1 cup for thick pancakes and 1½ cup for thinner pancakes) into a two cup glass measuring container and stir in egg and butter. Blend well. Pour liquid, all at once, into dry mixture. Stir the ingredients together until the flour is moistened.

M arc B u f f in g t o n , J u li d .b.a . o e , K r is I ngram n Fr e n chman & Fr a n k ie I I I S t ., N e w O r le ans

Pour about a ¼ cup of batter for each pancake onto the hot griddle. Allow the mixture to spread into a circle approximately five inches in diameter. Cook until bubbles form on the top of pancake surface. Turn pancakes with a wide spatula to lightly brown on the other side. This recipe makes eight or nine pancakes. 143


B LU E B E R R Y PA N C A K E S Prepare the recipe for pancakes, above, but stir ½ to 3/4 cup of fresh or frozen blueberries into batter. B U T T E R M I L K PA N C A K E S Prepare the recipe for pancakes, above, but substitute 1½ cups buttermilk for the sweet milk, reduce baking power to 1½ teaspoons and add ½ teaspoon baking soda. N U T PA N C A K E S Prepare the recipe for pancakes, above, but stir in 1/3 cup of finely chopped nuts into the batter.

P O N TC H A R T R A I N C R E P E S You can make most of this recipe in advance. That makes it easy to put together when guests arrive.

4 te a sp o ons b u t te r ¼ c up f i n el y c h o p p e d o n io ns ½ c up f i n el y c h o p p e d g re e n o nio ns 1 te a sp o on a l l p u r p o s e f l o ur 1 ½ cu ps h e av y c re a m ½ p ou n d c ra b m e at 1 p ou n d c raw f is h t a il s ¾ p ou n d m e d iu m s h r im p, p eeled Salt and pepper 1 2 cre p e s

Honey

& Pa w P a w, 1 9 4 4

Melt butter in two quart saucepan over high heat. Add onions and sauté two to three minutes. Add the green onions and flour, stirring until flour is blended into butter, then stir in cream and bring to a boil stirring slowly. Add the crabmeat and return to a boil, stirring often but gently so as to leave crabmeat lumps intact. Reduce heat and simmer until the sauce thickens. Add the crawfish and shrimp and cook, stirring often, until shrimp are plump and pink, about two to four minutes. Add salt and pepper to taste. Fill crepes with a 1/3 cup of filling then roll placing seam side down. Serve this dish hot with one crepe for each plate topped off with a dollop of filling. 144


Dessert

The Big Marine, 1968 Frank Lodato Sr. First Win

145


C H O CO L AT E S H E E T C A K E Julie, Paw Paw and Dad loved this cake. I always hoped Honey would have some ready whenever we visited, and half the time, she did! This recipe calls for buttermilk. You can make your own version of buttermilk by mixing ½ cup milk and one tablespoon of vinegar.

2 c up s a l l p u r p o s e f l o u r 2 c up s su g a r ½ te a sp o o n s a l t 1 s ti c k b ut te r 1 c up wate r ½ c up of o il ( I l ike Cr is co) 3 ta b l e s p o o n s co co a 2 eggs 1 te a sp o on b a k in g s o d a ½ c up b utte r m il k 1 te a sp o on va n il l a

Fra n k ie II I & Ju li e w it h A n g e li na

B u te ra

Preheat the oven to 350°F. Grease and flour a 9”x13” baking pan. Sift together the flour, sugar and salt; set aside. Combine in a saucepan, butter, water, oil and cocoa. Heat this mixture over low to medium heat. Bring to a boil stirring constantly. Mix the hot cocoa mixture with the sifted dry ingredients in a large bowl. In a separate bowl, mix eggs, baking soda, buttermilk and vanilla. Add this mixture to the cocoa batter and stir well. Pour into greased and floured 9”x13” baking pan and place in oven at 350° for 30 minutes. Remove from oven and pour icing (recipe below) on cake while it is hot. ICING

1 3 6 1 1 1

s ti c k b ut te r ta b l e s p o o n s co co a ta b l e s p o o n s ha l f a n d h a l f te a sp o on va n il l a p ou n d co nfe c t io ne r s s u g ar c up ch op p e d nu t s

While the cake bakes, use the last five minutes of cooking time to melt the butter and then stir in the cocoa. Next, stir in half and half, vanilla, confectioners sugar and nuts. Spread icing over cake while cake is still hot. 146


R E D V E LV E T C A K E Althea and I made this cake almost as much as the Strawberry Shortcake. –Honey

½ c up sh o r te n ing 1 ½ cu ps su g a r 2 eggs 2 ta b l e s p o o n s co co a ¼ c up re d fo o d co l o r ing 1 te a sp o on s a l t 1 te a sp o on va n il l a 1 c up b utte r m il k 2 ¼ c up s f l o u r s if te d th re e ti mes 1 ta b l e s p o o n v ine g a r 1 te a sp o on s o d a

o r t fo r e Pa r t y P th in n o ti y c e le b ra 5 B ir th d a 0 0 r & John 2 e , if 6 n 2 , Jen Au g u s t Pa w Pa w

Heat oven to 350°F. Grease and flour two round cake pans. Using a mixer, cream shortening and sugar until fluffy. Add eggs and beat for one minute. Set aside. In a separate cup, place cocoa and food coloring and make paste. Add to the creamed sugar mixture. Add salt. In a separate bowl, combine vanilla and buttermilk and add flour slowly. Set aside. Next, put the vinegar and soda in a cup and mix. Add the flour mixture to the creamed sugar mixture. Fold ingredients together, do not beat. Pour batter into greased pans and place into preheated oven. Bake at 350° for 25 to 30 minutes. FROSTING

1 3 1 1 1

c up mi l k ta b l e s p o o n s f l o u r c up b utte r c up p owd e re d s u g a r te a sp o on va n il l a

Combine milk and flour. Cook in a saucepan over medium heat and cook the mixture until it is thick. Put in a bowl and place in the refrigerator to cool. Beat remaining ingredients with mixer. Incorporate flour and milk mixture a little at a time. 147


AU N T E F F I E ’S M I S S I S S I P P I M U D Let me just say, this pie is one of the most delicious things I’ve ever tasted. It’s my favorite dessert of Honey and Paw Paw’s. L AY E R # 1

1 s ti c k b ut te r ¼ c up p owd e re d s u g a r 1 c up f l ou r 1 c up ch op p e d p e c a ns Preheat the oven to 325°F. Cream the butter with powdered sugar and flour using your mixer. Add pecans. Spray the bottom of a 9”x13” pan with nonstick cooking spray. Spread dough throughout the pan with hands. Bake at 325°F for 20 minutes until brown. Let cool. L AY E R # 2

8 ou n ce s c re a m c h e e s e, ro om temp erat u re 1 c up p owd e re d s u g a r 1 c up n on - d a ir y w hip p e d topping ½ te a sp o o n va n il l a Cream the cream cheese with one cup of powdered sugar. Add one cup of non-dairy whipped topping and ½ teaspoon of vanilla. Mix and spread on cooled crust of first layer. L AY E R # 3

3 c up s col d m il k 1 s m a l l p a c k a g e ins t a nt van i l l a pu d d in g 1 s m a l l p a c k a g e o f in s t a nt ch o col ate p u d d in g Open pudding packets and place into a bowl. Gradually add milk to the pudding and stir, until the mix is somewhat thick. Spread over the top of the previous two layers. Top with non-dairy whipped topping and store in the refrigerator. 148

fr o m c h ic k e n a g in ld yard Lu k e h o II I' s b a c k Fr a n k ie


S T R AW B E R R Y P I E Dad and Paw Paw really liked this recipe. The glaze is made with my favorite lemon-lime soda—7-UP!

3 ta b l e s p o o n s co r n s t a rc h ½ c up wh i te s u g a r ½ c up cor n s y ru p Pi n ch of sal t 1 s m a l l b ox s t raw b e r r y g e l at in mix 1 c a n l e mo n -l im e s o d a ( I l ike 7 - Up) Re d fo o d co l o r in g Strawb e r r y ex t ra c t 2 pi nts s traw b e r r ie s bake d p i e s h e l l 9 ou n ce s o f w hip p e d c re a m Mix corn starch, sugar, corn syrup, salt, gelatin, and lemon-lime soda in a saucepan. Cook over medium heat for 15 minutes until thick. Add food coloring and strawberry extract. Cool and add berries. Pour into baked pie shell and top with whip cream. Honey likes Cool Whip and a strawberry on top.

Je n n if e r M a ri e K o e h l, Jo h n Lu ci e n K o e h l, Fr a n k Ju li e A n n Lo Lo d a to II I, d a to, Ja m e s Lo d a to IV

149


SNOW BALL CAKE This was Grandpa Jim’s favorite cake. Every year I would make this cake for his birthday. One year I walked into his house and said, “I have your birthday cake.” He whispered back, “Well put it in the refrigerator. I don’t want to share it with anyone.” –Honey

2 e nve l op e s o f g e l at in ( I u se Knox) 1 c up su g a r ½ te a sp o o n s a l t 3 ta b l e s p o o n s l e m o n ju ice 1 c a n of p in e a p p l e, 20 o u nces 3 pa c k a g e s o f p owd e re d n o n- d air y w hipp ed to pping mix (D re a m Whip is my p e r s o n al favo r ite) 1 l a rg e a n g e l fo o d c a ke Dissolve envelopes of gelatin in four tablespoon of cold water. Stir in sugar and salt. Stir until all the ingredients are dissolved. Cook gelatin mixture as directed on gelatin package. When cool, add lemon juice and pineapple. Place the mixture in the refrigerator to gel. Next, whip two of the three envelopes of powdered non-dairy whipped topping according to directions. Keep the whipped topping cold until the above has gelled. When mixture has gelled, fold in prepared whipped topping. Scrape, cut, or rub brown crust from cake. Cut cake into one inch pieces. Add cake pieces to gelled mixture and mix gently but thoroughly. Pour into a 9”x3” spring form pan and refrigerate overnight. The next day, ice with the remaining package of whipped topping.

c a lu s r ia n M a B & r e if Jenn

150

o


A LT H E A’S S T R AW B E R R Y S H O R TC A K E This was the first cake I ever made back in 1950. Althea and I made this cake quite often. It was all we had to do since we had so many kids running around. -Honey BLEND #1

2 ½ cu ps si f te d f l o u r 1 ¾ cu ps su g a r 1 te a sp o on s a l t 2 /3 c up b ut te r ¾ c up of m il k Preheat the oven to 375° F. Combine ingredients and blend thoroughly with a mixer for two minutes at medium speed. BLEND #2

3 wh ol e e g g s ½ c up of m il k 3 ½ te a s p o o n s b a k in g p owd er 1 te a sp o on va n il l a

Fr a n k ie

II I & J u li e in E d e n Is le a t The Ko e h l' s

Spray two 9” inch round cake pans. Combine ingredients and blend thoroughly with a mixer for two minutes at medium speed. Place all of the batter in cake pans. Bake at 375° F for 30 to 35 minutes. ICING

2 b oxe s of f roze n , s we e t s t raw b er r ies, t hawed, wi th l i q u i d d ra in e d 1 6 oun ce co nt a in e r o f n o n- d air y w hipp ed to pping (I a l ways u s e Co o l Whip) When cake is cooled, remove one layer from pan and place on cake plate. Add drained strawberries on top of the first layer. Top with a layer of non-dairy whipped topping. Add next cake layer and repeat this process. Decorate cake with leftover whipped topping and strawberries.

151


AU N T LO U ’S B A N A N A P U D D I N G “This pudding is so good, Kenny, one of Uncle Jimmy’s friends, made a song about it.” -FLIII

1 c a n swe ete ne d co nd e ns e d M ilk , 1 4 o u nces 1 ½ cu ps co l d wate r 1 pa c k a g e in s t a nt va n il l a p u d d ing, 4 ser ving size 2 c up s wh i p p in g c re a m , w hipp ed 3 8 va n i l l a wa fe r s 3 ba n a n a s, s l ice d a n d d ip p ed in lemo n ju ice In a large bowl, combine condensed milk and water. Add pudding mix and beat well. Chill for five minutes. Fold in whipped cream. Spoon one cup of pudding mixture into medium sized glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat the layering process twice, ending with pudding. Chill thoroughly. Garnish as desired. Refrigerate leftovers. TIP: Mixture can be layered in individual serving dishes.

B A N A N A S B AYO U L A F O U R C H E Firm bananas, dipped in batter and deep fried for a wonderful dessert.

4 c up s f l ou r 2 te a sp o ons b a k in g p owd e r 1 te a sp o on s u g a r 2 e g g s b e ate n M i l k ( a s n ee d e d ) 4 ba n a n a s c u t into 1 in c h p ieces Veg e ta bl e o il Powd e re d s u g a r Heat the vegetable oil over medium heat in a pot for deep frying. Mix the dry ingredients and make a hole in the center. Pour beaten eggs into the hole. Gradually blend the egg into the dry ingredients and blend into a batter. Add a little milk but keep in mind the batter should stay thick. Dip banana pieces into the batter and drop them immediately into hot oil. Fry until golden brown. Serve sprinkled with powdered sugar and a scoop of vanilla ice cream as desired. This recipe makes approximately 30 servings.

152


MANDARIN ORANGE CAKE 1 c a n ma n d a r in o ra ng e s e c tio ns w it h ju ice, 1 1 o u nces 1 b ox ye l l ow c a ke m ix ¼ te a sp o o n b a k in g p owd e r 1 c up oi l 4 eggs Preheat oven to 350°F. Drain juice from mandarin oranges and reserve. Mix next four ingredients in a large mixing bowl. Add reserved juice from mandarin orange slices. Mix again. Pour into three nine inch cake pans sprayed with non-stick cooking spray. Arrange orange slices in cake batter before placing into oven. Bake at 350° for 15 to 20 minutes or until done. Cool and serve. FROSTING

1 c a n cru s he d p ine a p p l e wi th j ui ce, 20 o u nce s 1 s m a l l b ox o f ins t a nt va n illa pu d d i n g 9 ou n ce co nt a in e r o f n o nda i r y topp ing Mix together and frost between layers. Cover cake with frosting. Refrigerate cake until set.

y a n O 'D a Lu k e Ev

153


B A N A N A’S E L L E N S C H M I DT The first time I ever had this dessert I was just kid at Grandma Ellen’s house on Apple Street. She had an old stove that seemed to make everything taste good. When we moved to Gentilly she stopped making it, but I never forgot the taste. One day, years after she had passed, my mother, Luel and I were going through my mother’s recipes and—bingo! There it was in my mother’s hand writing. You will love it, but it won’t taste like it did on Apple Street.

2 c up s f l ou r 2 te a sp o ons b a k in g p owd e r 1 te a sp o on s u g a r 4 ba n a n a s c u t into 1 in c h p ieces 2 e g g s b e ate n Veg e ta bl e o il Heat the vegetable oil over medium heat in a pot for deep frying. Mix the dry ingredients and make a hole in the center. Pour beaten eggs into the hole. Gradually blend the egg into the dry ingredients and blend into a batter. Add a little milk. Keep in mind the batter should be thick. Dip banana pieces into batter and drop immediately into hot oil. Fry until golden brown. This recipe will make about 30 pieces.

APPLE CAKE 2 c up s se l f r is in g f l o u r 2 c up s su g a r 2 c up s a p p l e s, p e e l e d a nd s liced 1 c up n uts ( yo u r c h o ice ) 2 eggs ¾ c up oi l 1 te a sp o on va n il l a a nd / o r cinnamo n Preheat oven to 350°F. Mix dry ingredients with apples and nuts. Add eggs, oil and vanilla. Bake at 350°F for one hour in a tube pan.

154


CHEESE AND CHERRY BLINTZES This dessert is beautiful to serve.

¾ c up a l l p u r p o s e f l o u r ½ te a sp o o n s a l t 1 c up mi l k 3 eggs 1 2 oun ce s co t t a g e c he e s e 1 b e ate n eg g 2 ta b l e s p o o n s s u g a r ½ te a sp o o n va n il l a D a s h g rou n d c in na m o n 2 pats but te r 1 c a n ch e r r y p ie f il l in g S o ur c re a m Heat up a six inch skillet over medium heat and lightly grease it. In a bowl stir together flour and salt. Combine milk and two of the three eggs. Gradually add this to the flour mixture. Stir into a batter until it is smooth. Pour about two tablespoons of the batter into the hot pan.

0 ir c a 1 9 6 J im II I, c & r J k n ie , Fr a Ann Mar

Quickly swirl skillet to spread the batter evenly. Cook over medium heat until pancakes are golden on bottom, approximately 1½ to two minutes. Loosen the pancake and turn it out onto a paper towel. Repeat this process with the remaining batter to make 12 pancakes. In a bowl beat together cottage cheese, one egg, sugar, vanilla and cinnamon until ingredients are nearly smooth. Melt butter in skillet. Place pancakes back into skillet, brown side up. Brown both sides in butter. Overlap the sides of the pancakes to fit them into pan. Spoon a small amount of cheese mixture into the center of each one. Serve with warm cherry pie filling and sour cream poured on top of pancakes.

155


B LU E B E R R Y CO B B L E R 1 c a n of p in e a p p l e, 20 o u nces in ju ice 1 pa c k a g e o f ye l l ow c a ke mix 3 c up s f re s h o r f roze n b l u e b er r ies ½ c up su g a r ½ c up me lte d b u t te r 1 c up ch op p e d p e c a ns Preheat oven to 350°F. Spread pineapple in a lightly buttered 13” x 9” baking dish. Sprinkle with cake mix, blueberries and sugar. Drizzle with butter and top with pecans. Bake at 350° for 45 minutes or until bubbly. This recipe makes 10 to 12 servings.

P E A N U T B U T T E R P I E J A K E LO D ATO My great grandson, Jake, loves peanut butter. I guess all kids do; big ones and Paw Paw’s too!

1 ½ cu ps h e av y w h ip p ing c ream ¼ c up su g a r 8 ou n ce s c re a m c h e e s e 1 c up cru nc hy p e a n u t b u t ter 1 c up p owd e re d s u g a r 1 g ra h a m c ra c ke r c ru s t ( s to re b o u ght o r pre mad e) Whip cream with sugar. Mix all other ingredients until smooth and fold into whipping cream until well blended. Pour mixture into graham cracker crust and chill for several hours.

156


PECAN PIE BARS These pecan bars will curve your teeth, curl your hair, and make you feel like a millionaire! It’s well worth the effort.

1 c up of b u t te r, s o f te ne d ½ c up p owd e re d s u g a r 1 ½ cu ps a l l - p u r p o s e f l o u r 3 eggs 2 c up s coa r s e l y c ho p p e d p ec ans 1 c up g ra n u l ate d s u g a r 1 c up l i g ht co r n s y ru p 2 ta b l e s p o o n s b u t te r m e l ted 1 te a sp o on va n il l a Preheat oven to 350°F. For crust, beat butter in a large bowl with an electric mixer at medium speed until smooth. Add powdered sugar and beat at medium speed until well blended. Add flour, gradually beating at low speed after each addition. (Mixture will be crumbly but presses together easily.) Press dough evenly into ungreased 13” x 9” baking pan. Press mixture slightly up sides of pan (less than ¼”) to form lip to hold filling. Bake 20 to 25 minutes until golden brown. Meanwhile, for filling, beat eggs in a medium bowl with fork. Add pecans, granulated sugar, corn syrup, melted butter and vanilla; mix well. Pour filling over partially baked crust. Return to the oven; bake 35 to 40 minutes or until filling is set. Loosen edges with a knife. Let cool completely on a wire rack before cutting into squares. Cover and refrigerate for 10 to 15 minutes before serving time. Julie & Fr a n k i e in ba sk ing fo r t h e in the NFC C glor y hamp of the ionshi Po r t e r p. S u p inte erbow l boun rception d!

157


G R A N D M A M A R Y ’S CO CO N U T M AC A R O O N S W I T H C H O CO L AT E B OT TO M S 1 4 oun ce s co n d e ns e d m il k (do no t u se fat free) 1 4 oun ce s co co nu t f l a ke s 1 6 oun ce s c h o co l ate b a rk 1 te a sp o on va n il l a Preheat oven to 350°F. Mix everything except the chocolate together. Form mounds on to a cookie sheet lined with parchment paper, about two inches apart. Bake at 350° for 15 minutes or until mounds and edges are lightly brown. While the macaroons are cooling put ½ chocolate candy in double boiler to soften. Dip macaroons into chocolate then take the back of a spoon to take some of the chocolate off of the bottom. Place onto same cookie sheet to cool and get firm on bottom. This recipe makes approximately three dozen cookies.

C U S TA R D M A R Y L E N A 4 eggs 2 c up s mi l k 1 4 oun ce s co n d e ns e d m il k ½ te a sp o o n va n il l a ½ te a sp o o n c inna m o n Sp r i n k l e o f nu t m e g Preheat oven to 325º F. Combine all ingredients and mix well. Strain to make sure there are no lumps. Fill custard cups. Set in shallow pan on oven rack. Pour hot water into pan approximately one inch deep. Bake for 40-45 minutes or until knife inserted in the center comes out clean. Serve warm or chilled.

M a ry G ra n a d a , a .k .a . G ra n d m a w M a ry w it h b a b y Lu ke

158


I nd ex A

Coconut 158 Corn 52, 102 Corned beef 97 Cottage cheese 35 Crab 21, 49, 65, 67, 103, 104, 105, 106, 113, 116 Crawfish 3, 22, 23, 66, 107, 108, 109, 115, 117, 122, 124, 126 Cream cheese 37 Creole tomatoes 66 Crepes 144 Custard 158

Antipasto 20 Apple 154 Artichoke 32, 42 Asparagus 46 Avocado 61

B

Bacon 43 Baked macaroni 127 Balls 36, 42, 150 Banana 152, 154 Barbecue 11, 13, 14, 74 Beans 72, 74 Béarnaise 4 Béchamel 5 Beef 136 Beignets 22 Bell peppers 73 Bisque 52, 103 Black olives 28 Blintzes 155 Blueberry 156 Blue cheese 57, 68 Boudin 91 Bread 29 Broccoli 47

D

Dip 35, 36, 37, 38, 39, 40 Dressing 56, 57, 58, 59, 60, 61, 62, 63, 65, 68, 106 Duck 76, 77, 83, 158

E

Egg 43 Eggplant 25, 135 Eggs 26, 140 Enchilada 39 Étouffée 108

F

C

Cabbage 24 Caesar 64 Cake 146, 147, 150, 153, 154 Cannelloni 125 Cheese 35, 36, 37, 41, 57, 68, 155 Cherry 155 Chicken 78, 88 Chicken 19, 67, 80, 82, 83, 84, 87, 94, 133 Chili 37 Chinese 14, 135, 137 Chocolate 158 Cobbler 156 159

Fettuccine 126 Fig 7 Filling 42, 43 Flounder 123 French toast 141, 142 Friday 111

G

Glazes 15 Gravy 19, 89


H

Q

Ham 39 Honey mustard 61 Horseradish 6

Quail 85, 86

R

Ravioli 130 RĂŠmoulade 5 Ribs 94, 95 Rice 77, 114, 134 Rockefeller 50 Rolls 24 Roux 2 Rub 11, 12

I

Italian sausage 130

L

Linguini 129

M

Macaroons 158 Marinade 60 Marinara 8, 9 Meatballs 92, 93 Meat loaf 101 Meat pies 98 Mirliton 48 Mushrooms 21, 27 Mustard 6, 61

S

Salad 56, 57, 59, 62, 64, 65, 66, 67, 106 Sauce 4, 5, 6, 7, 8, 9, 10, 11, 13, 14, 63, 79, 92, 100, 115, 133, 142 Sausage 29, 130 Shrimp 51, 65, 118, 119, 137 Snow peas 137 Soup 45, 46, 47, 48, 49, 50, 51, 54 Sour cream 40, 63 Spinach 71 Split pea 53 Strawberry 149, 151 Sweet and sour 14 Sweet potatoes 70

N

Nachos 41

O

Olive 43 Onion 26, 43, 66 Orange 10, 153 Oyster 18, 30, 31, 34, 49, 50, 112, 129

T

Tomato 16, 89, 92, 142 Trout 110, 114, 122 Tuna 42

P

Pancakes 143, 144 Pasta 128, 131 Pasta fagioli 128 Peanut butter 156 Pecan 82, 157 Pepper steak 99 Pie 149, 156, 157 Pork 12, 135, 138 Portobello mushroom 19, 21, 45 Poultry 15

V

Veal 100 Vidalia onion 66

W

Water chestnuts 134

160


The Lodato Family Cookbook  

The Lodato Family Cookbook combines Frank's Sicilian cooking with Luel's Cajun style to create an exceptional log of recipes and stories for...

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