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Louisiana Hometown Cookbook (Sample) Louisiana Hometown Cookbook (Sample) Do you find that the hardest part of cooking for your family is coming up with what to cook? Great American Cookbooks can help make that so simple with easy-to-follow, delicious-tasting recipes from hometown cooks across the USA. Our goal is to provide everyday recipes for the everyday cook. That is why we strive to select the best recipes using ingredients most cooks already have in their kitchen. Just to give you an idea of the great cookbooks Great American has to offer, here is a small sample of Louisiana Hometown Cookbook. Each book we produce is a full-color, top- quality cookbook with 200 to 300 wonderful family recipes. We also include interesting stories and articles that will bring you and your family hours of fun. Thank you for taking the time to view this Great American Cookbook Sample. LouisianaHometown Cookbook Mardi Gras Aftermath 2 Louisiana LouisianaHometown Cookbook by Sheila Simmons & Kent Whitaker Recipe Collection © 2018 by Great American Publishers ALL RIGHTS RESERVED All rights reserved, including the right of reproduction in whole or in part in any form. a subsidiary of: Great American Publishers 171 Lone Pine Church Road • Lena, MS 39094 toll-free 1.888.854.5954 • www.GreatAmericanPublishers.com ISBN 978-1-934817-45-2 First Edition 10 9 8 7 6 5 4 3 2 1 Redesign & Layout by Nichole Stewart Layout by Zak Simmons by Sheila Simmons & Kent Whitaker Contents Introduction ............................ 7 Beverages & Appetizers ................ .9 Bread & Breakfast ..................... .27 Salads, Sauces, Dressings & Rubs ...... .51 Soups, Stews & Gumbos ............... 71 Vegetables & Other Side Dishes ...... 103 Meats ................................. 127 Fish & Seafood ....................... 163 Cakes, Cookies & Candies ........... 199 Pies & Other Desserts ................ 225 Louisiana Festivals .................... 236 People & Places Index ................ 238 Recipe Index .......................... 244 Louisiana Bayou Sunset Introduction Louisiana and good food... the two are synonymous. From world-renowned restaurants to skilled hometown cooks, there is great food around every corner of the state, and food here is as much about heritage as sustenance. Every day is a party in Louisiana. From local music to zoos and museums, from street performers to fishing on the bayou, from Mardi Gras celebrations to quiet strolls through centuries-old plantation homes, there is something for everyone to enjoy in The Pelican State. Classic Louisiana cooking is about cooking for friends and family. In this book you will find recipes for many classic dishes, likeBeignets , Seafood Gumbo with Roux, Nicole’s King Cake, Shrimp Étouffée, and Alligator Stew from South Louisiana. And from North Louisiana, there are favorites like Old-Fashioned Buttermilk Biscuits, Brooke’s Spinach Casserole, and Home-Style Collard Greens. You will find new creations includingCrawfish Cakes with Creollaise Sauce, Holy Trinity Mardi Gras Potatoes, and Party Pecan Rum Cake. Enjoy traditional dishes, such as New Orleans Bread Pudding, Grits & Grillades, Corn Maque Choux, and Bananas Foster. And don’t forget Crab-Stuffed Deviled Eggs, Cajun Beer Bread, Granny’s Hot Crockpot Candy, and Grilled Fish Orleans. Louisiana’s unique architecture, lively music, and delicious food all come together during the many festivals that are held throughout the state each year. And throughout this book, you’ll find informative stories about fun food-related festivals. From the St. Clement of Rome Oyster Festival to the Zwolle Tamale Fiesta, from Mudbug Madness in Shreveport to Abbeville’s Giant Omelette Celebration, from Starks’ Mayhaw Festival to Mandeville’s Seafood Festival, from Ponchatoula’s Strawberry Festival to Ruston’s Squire Creek Louisiana Peach Festival, there is a celebration to suit every taste. Louisianans live by the expression “Laissez les bon temps rouler.” And it’s easy to Let the Good Times Roll at Louisiana’s many festivals, which are listed on page 236. This, the fourth volume in our State Hometown Cookbook Series, would not be possible without the generous support of many people. Kent and I spoke to numerous people throughout the state who generously shared their recipes, their stories, and their memories. Thank you to everyone associated with the food festivals, chambers of commerce, and tourist bureaus, who were ever patient and helpful. Our sincere gratitude goes to Leslie Shoemaker, Brooke Craig, and Anita Musgrove, who are forever working tirelessly behind the scenes, and to the best Hometown sales team around: Angel Franklin, Krista Griffin, Jenny Harrell, Ashley Richmond, Tabitha Medders, and Sheree Adcox. A very special thank you goes to Gwen McKee, who instilled in me a love of Louisiana food, training in the art of cookbook-making, and more than 18 years of friendship. And, as always, a big thank you goes to our families, for their unwavering support; Ally and Macee, Roger, Ryan, and Nicholas—we couldn't do it without you. Louisiana Hometown Cookbook is for Louisiana residents, visitors, transplanted natives, or anyone who wants to experience the unique flavor of The Pelican State’s special food heritage. We hope you will enjoy this outstanding collection of the best recipes from hometown cooks across the state. Wishing you many happy kitchen memories, Sheila Simmons & Kent Whitaker “I can do everything through Him who gives me strength.” — Phillipians 4:13 (NIV) Beverages & Appetizers Downtown New Orleans Beverages & Appetizers Miss Vivian’s Spiced Tea Vivian Jorgensen was a very close family friend, like an adopted mother. She and her husband, Earl, even traveled with us on family vacations. They had no children of their own and spent every holiday with us. Spices: 2 whole nutmegs 3 cinnamon sticks 1 tablespoon whole cloves 1 tablespoon whole allspice Tea: 5 tea bags ½ cup sugar 1 (12-ounce) can orange juice concentrate 1 (12-ounce) can lemonade concentrate 2 (6-ounce) cans pineapple juice (about 1½ cups) 2 (6-ounce) boxes apple juice (about 1½ cups) Boil nutmeg, cinnamon, cloves and allspice in 1½ cups water until fragrant. At the same time, boil a pot of strong tea using tea bags in 1½ quarts water. In a large pot or slow cooker, combine tea (remove tea bags), sugar, orange juice and lemonade concentrates, pineapple juice and apple juice; cook over low heat several hours. Strain spice water and add to tea. Serve warm or chilled. Amy Kirsch, Baton Rouge 10 Louisiana Beverages & Appetizers Cranberry Collins 3 cups cranberry juice 1 cup lemon or lime juice ½ cup club soda Ice Lime slices Mix cranberry juice, lemon or lime juice and club soda well; serve over ice with a slice of lime as garnish. Hometown Cookbook 11 Beverages & Appetizers Bayou Mary ½ cup tomato juice 2 tablespoons lemon or lime juice 1 teaspoon Worcestershire sauce Dash salt and pepper 1 teaspoon hot sauce Combine and shake. Serve over ice garnished with celery, if desired. 12 Louisiana Beverages & Appetizers Kathleen’s “Knock You Naked” Margaritas 1 lime 1 (12-ounce) can limeade concentrate 1 can tequila (use limeade can for measuring) ½ can triple sec (use limeade can for measuring) ½ can white wine (use limeade can for measuring) Splash lime juice Ice Margarita salt Cut lime in half and cut rind away from half; place peeled lime half in blender. Add liquid ingredients; add ice to the top. Blend until smooth. Salt glasses by rubbing lime on rims, then dip in salt. Serve immediately. Kathleen Robinson from the “Robinson & Stirling Family Recipe Collection” The Plaquemines Parish Fair & Orange Festival Belle Chasse • First Full Weekend in December Taste a slice of Louisiana at the Plaquemines Parish Fair & Orange Festival. Each year, thousands of visitors come to Plaquemines Parish to experience one of the oldest and most unique festivals in the state of Louisiana. Come help us celebrate the Citrus Industry and the people behind it with fun activities for the entire family. You will experience wonderful food, entertainment, contests, crafts, novelties, and hospitality. Join us for Louisiana’s favorite festival with Orange-A-Peel. Historic Fort Jackson 38039 Highway 23 • Buras, LA 70037 504.405.8535 • www.orangefestival.com Facebook: Plaquemines Parish Orange Festival Hometown Cookbook 13 Beverages & Appetizers Juiced Up Tea 2 quarts iced tea 1 (12-ounce) can frozen cranberry juice concentrate 2 cups orange juice 1 cup water 1/3 cup sugar Combine all and stir until sugar is dissolved. Serve chilled over ice. Charlie Tucker Billie Hays’ Cheese Ball 2 (8-ounce) packages cream cheese, softened 5 ounces sharp Cheddar cheese, shredded (about 1¼ cups) 1 tablespoon minced onion 1 tablespoon minced green pepper 1 tablespoon minced pimento 2 tablespoons Worcestershire sauce Dash salt Dash cayenne Chopped pecans (or parsley) Combine all ingredients, except pecans, and form into a ball; chill. Remove from refrigerator, form again into a ball and roll in chopped pecans or parsley. Serve immediately or refrigerate until ready to serve. Kathleen Robinson from the “Robinson & Stirling Family Recipe Collection” 14 Louisiana Beverages & Appetizers Creole Stuffed Brie 1 (8-inch) wheel Brie ¼ cup chopped parsley 1 small clove garlic, minced 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon hot sauce 1 teaspoon marjoram 1/3 cup cooked, crumbled andouille sausage 1 sheet frozen puff pastry, thawed 1 egg, lightly beaten Chill Brie to harden. Slice Brie in half lengthwise like a bun (chill again if it begins to soften). In a bowl combine parsley, garlic, rosemary, thyme, hot sauce and marjoram. Stir sausage into herb mix. Spread mixture over half of Brie and press halves back together. Roll pastry to twice the size of Brie. Place Brie in center of rolled pastry. Bring edges of pastry over top and press together using some beaten egg to seal. Place Brie seam side down on lightly greased pan. Brush with remaining egg and poke 4 to 5 times with a fork or knife to vent. Bake 30 minutes at 350° or until pastry is golden and puffed.
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