DOCSLIB.ORG

Holiday Recipes Holiday Recipes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Holiday Recipes Holiday Recipes Holiday Recipes Holiday Recipes 86 CAJUN COUNTRY RICE 87 CHICKEN ARTICHOKE & RICE CASSEROLE 89 RED BEANS & RICE WITH A TWIST 90 CHEESY BROCCOLI RICE CASSEROLE 93 MUSHROOM RISOTTO 94 SHRIMP BOWL 95 THE HISTORY OF RICE 96 SUSHI ROLLS 97 OUR RICE MILLING PROCESS 98 THE BOY ON THE BAG 99 FALCON PRODUCTS 11 WHAT IS SOFAB? 23 CREOLE TOMATOES 29 SICILIAN STUFFED VEGETABLES 35 OYSTERS 43 TRINITY ©2019 WWL-TV. All rights reserved. 55 Recipes on pages 12-82 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. AFRICAN CONNECTIONS: Recipes on pages 81-96 appear with permission of Cajun Country Rice and recipe authors. Cajun OKRA & GUMBO Country Rice Logo and MeeMaw appear with permission of Cajun Country Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logo 85 RICE IN LOUISIANA appear with permission of Southern Food and Beverage Museum. 12 26 SAUSAGE BITES SHRIMP & CRAB STUFFED BELL PEPPERS 24 30 CANDIED YAMS FRANK’S OYSTER DRESSING 32 36 OYSTER PATTIES NATURALLY NOEL: VEGETABLES & RICE 38 40 MAC & CHEESE FRANKSGIVING PAST: DIRTY RICE 44 46 CABBAGE & SAUSAGE CASSEROLE BLACK-EYED PEAS 50 48 STUFFED MIRLITON WHITE BEANS & SHRIMP 52 56 OKRA GUMBO FRANK’S TURKEY ANDOUILLE GUMBO 62 58 HAM WITH CANE SYRUP GLAZE POTATO, SHRIMP & CHEDDAR SOUP 72 60 NEW YEAR’S RECIPE: PANEED PORK LOIN SPINACH SALAD 74 64 BREAD PUDDING SAUCE NATURALLY NOEL: CHRISTMAS GOOSE 74 66 EGGNOG BREAD PUDDING FRANKSGIVING N’AWLINS SLOW-ROASTED TURKEY 78 RASPBERRY ICEBOX PIE 68 GOURMET FRENCH-FRIED TURKEY 70 14 FRANK’S CHRISTMAS SWEET TATER CASSEROLE BRISKET WITH HOLIDAY BROASTED YAMS 16 76 MAYFLOWER-STYLE SECRET RECIPE THANKSGIVING CREAMED SPINACH APPLE CRISP 18 80 SAUSAGE STUFFING WITH TURKEY-OYSTER SAUCE FRANK’S CREOLE RICE PUDDING 20 82 FRANKSGIVING: SMOTHERED OKRA & TOMATOES SPOON-LICKIN’ LEMON SAUCE Chef Kevin Belton hef Kevin Belton is a gumbo of English, Europe, Australia, New Zealand and Asia. A French, Native American and African companion cookbook co-authored by Belton, “Big Cancestry. His mother’s family has roots in Kevin, Little Kevin-Over 120 Recipes from around the French-Caribbean island of Martinique and his Britain and America by TV’s Odd Couple,” was French-speaking father’s family came from the published by Ebury Press. In 2014, he became Bayou Lafourche area of South Louisiana, near the resident chef for the CBS affiliate WWL’s Thibodaux. morning show. The self-trained chef began cooking under the Belton has long been associated with WYES-TV watchful eye of his mother and grandmother in the as the host of several popular cooking marathons. uptown New Orleans home where he grew up. He is also a past recipient of the WYES From these talented home cooks Belton learned President’s Award, which is given annually to to prepare the venerable dishes of the city and in individuals, organizations or businesses that have his new series he’ll share family recipes and demonstrated exemplary support of public personal tips for making seafood gumbo, pralines, television in the metropolitan area. shrimp remoulade, chicken Clemenceau and many other New Orleans specialties. In 2014, he was recognized as one of the top twenty Louisiana chefs by the American Culinary Cooking instruction is second nature for Belton, Federation. who has spent almost 30 years teaching the foundation of Louisiana cooking to appreciative In his public television show Belton pulls back the audiences. In addition to the almost 7,000 lessons curtain and shows viewers what really makes the he has led, Belton has also offered classes and legendary cuisine of New Orleans so delicious. cooking demonstrations throughout the U.S. and “Everybody says you make it look so easy,” he Canada. He has been a featured chef and guest says. “I tell them, no, it is easy.” Taped in the on numerous food programs including Emeril Live; studios of WYES-TV, NEW ORLEANS COOKING Ready Set Cook; Life, Love, and Lunch; Food WITH KEVIN BELTON is a chance for viewers to Fighters; and Taste of America. meet a new host whose big personality is a perfect match for his 6’ 9” frame. Kevin is also in In 1999, he was co-host and chef on the BBC the process of filming his second series with series Big Kevin, Little Kevin, which also featured WYES, KEVIN BELTON’S NEW ORLEANS British celebrity chef Kevin Woodford. The series, KITCHEN as well as writing the companion book. taped in the United Kingdom and the U.S., aired in 6 7 IN THE KITCHEN: HOLIDAY RECIPES IN THE KITCHEN: HOLIDAY RECIPES Frank Davis rank Davis was – to borrow his trademark As the resident chef on WWL-TV’s Eyewitness phrase - as Naturally N’Awlins as they Morning News for more than 25 years, Frank Fcome. For more than three decades, appeared in thousands of cooking segments, viewers across South Louisiana and Mississippi teaching viewers how to prepare his versions of knew and loved him as WWL-TV’s resident chef, some classic New Orleans and south Louisiana outdoors expert and feature reporter. dishes. Frank, who died in 2013, always considered He also authored five successful cookbooks for himself blessed that he was able to combine his Pelican Publishing Company and produced and three loves – cooking, fishing and people — and marketed a complete line of spices and get paid for it. seasonings. The oldest of three children, Frank was first After Frank retired from WWL-TV in 2011, he assigned kitchen duty when he was seven. “I was donated his papers, including thousands of the first one home from school in the afternoon, recipes, to the Southern Food and Beverage and my dad asked me to help fix supper one Museum Culinary Library and Archives, where evening,” he once said. After dabbling in other they are accessible to chefs, culinary students careers, he found success at WWL Radio, hosting and food lovers from all across the country. a weekend talk show and contributing fishing and hunting features, then parlaying that into a job at “New Orleans is the country’s capital of cuisine,” WWL-TV. The cooking segments that followed his Davis once said. “People love what this city first outdoor reports were a natural. Superstar cooks.” chef Paul Prudhomme once called him the “number-one authority on cooking and eating the fresh fish and game of Louisiana.” “I had been fishing since I was five and always cooked whatever I caught,” Frank explained. “In discussing where and how to catch a certain fish, I would sprinkle in cooking tips about how to prepare that type of fish and got great listener response.” 8 9 IN THE KITCHEN: HOLIDAY RECIPES IN THE KITCHEN: HOLIDAY RECIPES We are always talking about food in New Orleans and Louisiana. When we are eating lunch, we are discussing What is our plans for eating dinner. On the bus we join other people’s conversations about where to get the best SoFab? snoball. In 2008, the Southern Food & Beverage Museum opened at the Riverwalk Marketplace, where it continued to grow from its beginnings as a small upstart museum. At the time that it opened SoFAB was one of the few institutions dedicated to exhibitions reflecting the intersection of food and drink culture. In 2014, the museum moved and reopened at its current location on Oretha C. Haley Blvd. SoFAB is the flagship division of the National Food & Beverage Foundation. We are celebrating our tenth anniversary in 2018 along with other important anniversaries during that year. In 2013, the John & Bonnie Boyd Hospitality & Culinary Library opened. It serves as the Culinary Branch of the New Orleans Public Library. It has the pleasure of housing the WWL-TV Frank Davis Collection in the Paul Watch the Eyewitness Morning News Prudhomme Archive at the Boyd Library. So the library is celebrating its fifth anniversary in 2018. WEEKDAYS 4:30-9am The National Food & Beverage Foundation is a nonprofit educational and cultural organization dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world. Because everyone eats, all aspects of food and drink— culture and geography, anthropology and history, economics and politics, law and policy, media and the arts, science and technology—reveal the state of the world. NatFAB continues to grow into the nation’s most comprehensive cultural institution studying food and drink. You can participate in SoFAB by visiting, by becoming a member, by donating artifacts or books. We welcome your participation as a volunteer. It is you who have made the food culture of New Orleans and Louisiana that we celebrate in the museum. 10 11 IN THE KITCHEN: HOLIDAY RECIPES IN THE KITCHEN: HOLIDAY RECIPES Sausage Bites “My mom entertained often and of course there were all types of sweet as well as savory treats to look forward to. My mother cooked to relax and was ingenious to take a traditional local ingredient and give it a delicious new twist. This encouraged my culinary juices to soar and to create little bites of goodness in this case.” 1. Heat oven to 375 degrees. Line a sheet pan with parchment paper. 1 LB SAUSAGE, UNCASED (SUCH AS ITALIAN, HOT OR TURKEY) 2. In large bowl, mix sausage, cheese, green onion 2 CUPS CHEDDAR CHEESE, SHREDDED and herb of your choice. Mix well. ½ CUP GREEN ONION, FINELY CHOPPED 3. Open puff pastry onto a work surface. Coat each side of dough with 1 tablespoon flour. Cut puff pastry 1 TSP DRIED HERB OR SEASONING OF YOUR CHOICE into about ¼-inch pieces. Add puff pastry pieces to the bowl of sausage mixture in small amounts until 1 SHEET PUFF PASTRY combined.
Load more

Recommended publications
  • Lunch Express All Plates Are $12 and Include 2 Sides. Main Dishes Sides
    Lunch Express All Plates are $12 and include 2 sides. Pick any Main Dish, or a Daily Special along with two sides, unless otherwise stated. Delivered to your table fast, so you can get back to work or play in a hurry. Main Dishes Cuban BBQ Pork Fried Catfish Beef Grillades Fried or Broiled Shrimp Steak Palomino Grilled “Mojo” Chicken Breast Chicken Etouffée Shrimp Creole & White Rice (w/1 side) Shrimp & Grits (with 1 side) Sides Black Beans & Coconut Rice Broccoli Slaw White Rice Sidewinder Fries Coconut Rice Corn Maque Choux Southern Greens Garlic Mashed Potatoes Fried Plantain Chips Smothered Squash Cheese Grits Daily Specials MONDAY Smothered Chicken Stuffed Bell Peppers Half a chicken smothered in a rich dark southern gravy. Seasoned ground beef, pork and rice tucked in roasted bell peppers topped with Creole sauce. TUESDAY Round Steak Stuffed Eggplant Slowly cooked down with the holy trinity in a rich, Ground beef, ground pork, Gulf shrimp and rice stuffed eggplant dark roux onion gravy. with Creole sauce. WEDNESDAY Smothered Pork Chops Creole Beef Daube Two slow braised chops in delta-style onion gravy. Marinated pot roast, slow roasted to tender perfection in red Creole gravy. THURSDAY Liver and Onions Lechón a la Cubana Sautéed calf liver just like at Grandma’s house. Slow roasted pork marinated in sour orange and Cuban spices. FRIDAY Fried Flounder Filets Shrimp Etouffée Local flounder, perfectly flash fried. A Creole classic, shrimp smothered in a richly seasoned tomato gravy. *The consumption of raw and undercooked foods such as meat, poultry, seafood, shellfish and eggs may increase your risk of food-borne illness, especially if you have a medical condition.
    [Show full text]
  • New Twists in the KITCHEN | WWL-TV | WUPL
    New Twists IN THE KITCHEN | WWL-TV | WUPL Table of Contents Introduction Chef Kevin Belton Frank Davis 8 10 11 Oyster Chowder What is SoFAB? Cheeseburger Soup 13 15 17 ©2018 WWL-TV. All rights reserved. Frank's Healthy & Lasagna Soup Crawfish & Eggs Good for You Chili All recipes appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton, except for photos and recipes on pages 64-73 which appear courtesy of Humana and Chef Nino. Humana logo appears with permission of Humana. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register logo appear with permission of Southern Food and Beverage Museum. Photos on pages 18, 24, 34, and 58 appear courtesy of Monica Pazmino. 19 21 23 ©2018 WWL-TV. ALL RIGHTS RESERVED. | 3 IN THE KITCHEN | WWL-TV | WUPL IN THE KITCHEN | WWL-TV | WUPL Table of Contents Table of Contents Bacon Wrapped Frank's Sour Cream Frank's Gourmet Frank’s Famous Frank’s N’Awlins Frank’s Toasted Fish Baked Flounder with Quiche Potato Salad Grilled Veggies Shrimp Boiled Butter Shrimp Stuffing 25 27 29 43 45 47 Sauteed Zucchini Cauliflower with Chef Kevin's Frank’s Low-Fat Light & Summery Juilenned with Chicken Fricassee Anchovy Sauce Unwrapped Egg Roll Crispy Baked Catfish Chicken Parmesan Andouille & Shrimp 31 33 35 49 51 53 Guiltless & Innocent- Frank’s Frank’s Lightside Frank’s Low-Fat Oven Peanut Butter to-the-Bone Pasta Gourmet Griddled Praline Bacon Shrimp Ditalini Fried Crispy Chicken Pralines Alfredo Shrimp Po-Boy 37 39 41 55 57 59 4 | ©2018 WWL-TV.
    [Show full text]
  • From Maroons to Mardi Gras
    FROM MAROONS TO MARDI GRAS: THE ROLE OF AFRICAN CULTURAL RETENTION IN THE DEVELOPMENT OF THE BLACK INDIAN CULTURE OF NEW ORLEANS A MASTERS THESIS SUBMITTED TO THE GRADUATE FACULTY OF LIBERTY UNIVERSITY BY ROBIN LIGON-WILLIAMS IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN ETHNOMUSICOLOGY DECEMBER 18, 2016 Copyright: Robin Ligon-Williams, © 2016 CONTENTS ACKNOWLEDGEMENTS iv. ABSTRACT vi. CHAPTER 1. INTRODUCTION 1 History and Background 1 Statement of the Problem 1 Research Question 2 Glossary of Terms 4 Limitations of the Study 6 Assumptions 7 2. LITERATURE REVIEW 9 New Orleans-Port of Entry for African Culture 9 Brotherhood in Congo Square: Africans & Native Americans Unite 11 Cultural Retention: Music, Language, Masking, Procession and Ritual 13 -Musical Influence on Jazz & Rhythm & Blues 15 -Language 15 -Procession 20 -Masking: My Big Chief Wears a Golden Crown 23 -African Inspired Masking 26 -Icons of Resistance: Won’t Bow Down, Don’t Know How 29 -Juan “Saint” Maló: Epic Hero of the Maroons 30 -Black Hawk: Spiritual Warrior & Protector 34 ii. -Spiritualist Church & Ritual 37 -St. Joseph’s Day 40 3. METHODOLOGY 43 THESIS: 43 Descriptions of Research Tools/Data Collection 43 Participants in the Study 43 Academic Research Timeline 44 PROJECT 47 Overview of the Project Design 47 Relationship of the Literature to the Project Design 47 Project Plan to Completion 49 Project Implementation 49 Research Methods and Tools 50 Data Collection 50 4. IN THE FIELD 52 -Egungun Masquerade: OYOTUNJI Village 52 African Cultural Retentions 54 -Ibrahima Seck: Director of Research, Whitney Plantation Museum 54 -Andrew Wiseman: Ghanaian/Ewe, Guardians Institute 59 The Elders Speak 62 -Bishop Oliver Coleman: Spiritualist Church, Greater Light Ministries 62 -Curating the Culture: Ronald Lewis, House of Dance & Feathers 66 -Herreast Harrison: Donald Harrison Sr.
    [Show full text]
  • Bayou Boogaloo Authentic Cajun & Creole Cuisine
    120 West Main Street, Norfolk, Virginia 23510 P: 757.441.2345 • W: festevents.org • E: [email protected] Media Release Media Contact: Erin Barclay For Immediate Release [email protected] P: 757.441.2345 x4478 Nationally Known New Orleans Chefs Serve Up Authentic Cajun & Creole Cuisine at 25th Annual Bayou Boogaloo and Cajun Food Festival presented by AT&T Friday, June 20 – Sunday, June 22, 2014 Town Point Park, Downtown Norfolk Waterfront, VA • • • NORFOLK, VA – (May 27, 2014) – Nothing says New Orleans like the uniquely delicious delicacies and distinctive flavor of Cajun & Creole cuisine! Norfolk Festevents is bringing nationally known chefs straight from New Orleans to Norfolk to serve up the heart and soul of Louisiana food dish by dish at the 25th Annual AT&T Bayou Boogaloo & Cajun Food Festival starting Friday, June 20- Sunday, June 22, 2014 in Town Point Park in Downtown Norfolk, VA. Norfolk’s annual “second line” with New Orleans’ unique culture spices it up this year with the addition of multiple New Orleans chefs that are sure to bring that special spirit to life in Town Point Park. Cooking up their famous cajun & creole cuisines are Ms. Linda The Ya-ka-Mein Lady, Chef Curtis Moore from the Praline Connection, Chef Woody Ruiz, New Orleans Crawfish King Chris “Shaggy” Davis, Jacques-Imo’s Restaurant, Edmond Nichols of Direct Select Seafood, Chef Troy Brucato, Cook Me Somethin’ Mister Jambalaya and more! They have been featured on such television shows as Anthony Bourdain’s “No Reservations”, Food Networks highly competitive cooking competition “Chopped”, “Food Paradise” and “The Best Thing I Ever Ate”.
    [Show full text]
  • The House of Dance and Feathers Mardi Gras Indian Museum—New Orleans, LA
    The House of Dance and Feathers Mardi Gras Indian Museum—New Orleans, LA Project Locus: Patrick Rhodes, Executive Director In the months following Hurricane Katrina the forces of nature seemed to have defeated New Orleans. Profession- als questioned the wisdom of rebuilding a city lying largely below sea level on a storm-prone coast, and government officials seemed helpless in organizing the cleanup and beginning a rebuilding process. As recovery plans got under way elsewhere on the Gulf Coast, it seemed New Orleans, and especially its poor, largely African-American districts, would remain forever in ruin. Some residents, however, refused to accept this pros- pect. For them, New Orleans was not a “disaster waiting to happen again”—a possible trap—but rather home to a vibrant community with a rich cultural heritage. One of these was a community activist, Ronald Lewis. In the Lower Ninth Ward, Lewis was known as the founder and curator of the House of Dance and Feathers Mardi Gras Indian Museum. Housed in a garage alongside his home, the museum had contained an extensive collection of relics celebrating the city’s African-American heritage, including costumes from its largely forgotten “second-line” Mardi Gras festivities. Like most structures in the Lower Ninth Ward, the museum was destroyed by the flooding that followed the storm. But its redesign and reconstruction eloquently express the importance of rebuilding New Orleans as a living city, rather than a tourist site. At the core of the effort was an activist collaboration between Lewis and the architect and educator Patrick Rhodes, but it also involved countless hours of volunteer work by students, profession- als, and community residents, aided by a significant grant from the Charles Engelhard Foundation.
    [Show full text]
  • Asian-Cajun Menu (Main)
    Asian-Cajun 937 N. Detroit St. Warsaw, IN 46580 (574) 267-2977 Menu Seafood Boil (Main) Spice Level Original Seafood Boil, large shrimp, sausage, red potatoes and corn on the cob original Cajun, spicy cajun or our house thai sauce $16.99 Add to any boil please specify full pound or half check board for market price King Crab 1lb 1/2lb market price Snow Crab 1lb 1/2lb market price Jumbo Shrimp peeled 1lb 1/2lb market price Jumbo Shrimp (Head On) 1lb 1/2lb market price Lobster Tail 1lb Crawfish 1lb 1/2lb market price Half/Shell green Mussell 1lb 1/2lb market price Black Mussell 1lb 1/2lb market price Sausage Corn Potatoes Grilled Dishes Chose: Jasmine Rice choice or Potatoes and vegetables Lobster Tail market price Beef on a skewer $7.99 Chicken on a skewer $6.99 Shrimp on a skewer$8.99 Walleye Fillet Butter/Garlic Sauce, Black Pepper $15.99 Salmon Butter/Garlic Sauce, Black Pepper $15.99 Tilapia Fillet Butter/Garlic Sauce, Black Pepper $15.99 Sea Bass butter garlic sauce and black pepper $15.99 Deep Fried whole fish Comes with Rice or potatoes and vegetable Golden Pompano a firm and clean tasting fish served whole $19.99 Red Snapper white and delicate mildly sweet and fresh taste served whole $19.99 Tilapia a very mild fish served whole $15.99 Fillet battered and breaded, comes with rice or choice of potatoes and vegetables Coconut Shrimp large hand breaded shrimp served with a sweet house dipping sauce Tilapia walleye SeaBass Catfish Special dishes Ask for Heat/Spice level Shrimp Stir Fry (served with Steamed rice and Vegetables) $13.99
    [Show full text]
  • Ordering & Pick Ups – Feb 16Th–19Th
    Ordering & Pick Ups – Feb 16th–19th Name: Phone: Fat Tuesday – Deconstructed, Heat & Serve Price QTY Total Chicken and Sausage Jambalaya – creole rice with tomatoes, onion, green peppers, seasoned chicken, and sausage (Serves 1) $8 Shrimp Etouffee – the Holy Trinity of onion, celery, and green pepper, and shrimp, thickened with a chicken roux served with a side of rice (Serves 1) $9 Red Beans and Rice – creole cuisine with red beans, bell pepper, onion, celery, thyme, cayenne pepper, bay leaves, and pork (Serves 1) $8 Traditional Crawfish Boil – ready to boil, crawfish, corn cobs, red skin potatoes, onions, andouille, citrus, green beans (Serves 1) $12 Blackened Chicken Melt- grilled blackened chicken, pepper jack, roasted red peppers, citrus aioli, local greens, marinated tomato, side of fried okra (Serves 1) $7 Shrimp and Grits – grits topped with shrimp simmered in a onion, pepper & bacon gravy (Serves 1) $9 Beignets – deep fried pastry generously sprinkled with confectioners’ sugar, filled with Bavarian cream (4ct) $4 King Cake Macaron – butter rum cookie, Bavarian cream & house raspberry jam filing $2/ea Gumbo – Deconstructed, Heat & Serve Chicken and Sausage Gumbo - authentic southern style gumbo with chicken, andouille sausage (Serves 1) $9 Vegetarian Gumbo - southern style creole gumbo chopped celery, onion, bell pepper, corn, and okra (Serves 1) $9 Local Bakery King Cake (Must be Preordered by Feb 10th)! Pick Ups Feb16-17th Traditional Large - traditional cake version hand braided dough stuffed with cinnamon-cream cheese $15/ea
    [Show full text]
  • Urban Public Space, Privatization, and Protest in Louis Armstrong Park and the Treme, New Orleans
    Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 2001 Protecting 'Place' in African -American Neighborhoods: Urban Public Space, Privatization, and Protest in Louis Armstrong Park and the Treme, New Orleans. Michael Eugene Crutcher Jr Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Crutcher, Michael Eugene Jr, "Protecting 'Place' in African -American Neighborhoods: Urban Public Space, Privatization, and Protest in Louis Armstrong Park and the Treme, New Orleans." (2001). LSU Historical Dissertations and Theses. 272. https://digitalcommons.lsu.edu/gradschool_disstheses/272 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.
    [Show full text]
  • Get Ready to La Posada!
    Inside the Moon Island Photos A2 Flats Restoration A5 Traveling Moon A9 Fishing A11 Issue 866 The 27° 37' 0.5952'' N | 97° 13' 21.4068'' W Photo by Lu Ann Kingsbury Island Free The voiceMoon of The Island since 1996 November 19, 2020 Weekly www.islandmoon.com FREE Around The Couple Slain Island on Kleberg By Dale Rankin There is a lot going on Around The Beach Were Island this week. Slow your roll… Shot Complete indictment in this issue By Dale Rankin James and Michelle Butler whose bodies were found in shallow graves on the beach in October, 2019, were killed by gunfire, according to information in the indictment of their accused killers obtained by the Island Moon Newspaper this week. The indictments offer the first official The speed monitoring machines information on the cause of death of along eastbound Whitecap tell their the couple due to a gag order in the story by the second. After a several case which has prohibited prosecutors recent accidents there and outcry Photo by Riekie Roncinske from the office of Kleberg County from residents, the city has put up the District Attorney John T. Hubert from signs to tell us how fast we are going commenting on the case and which and just about all of us are going sealed the autopsy report from the too fast. Golf carts are permitted 61.7 Pounds of Cocaine Found on Nueces County Medical Examiner’s on that stretch of road and they top Office specifying the cause of death. out at a blazing 19 mph which is The Capital Murder indictments one reason they are not allowed Mustang Island Beach By Dale Rankin against Adam Williams and Amanda on streets with a speed limit over Noverr allege that Williams and 35 mph.
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • Hors D'oeuvres & Appetizers
    CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite
    [Show full text]
  • Holiday Recipes © 2017 WWL-TV
    Holiday Recipes © 2017 WWL-TV. All rights reserved. Recipes on pages 17-87 appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton. Recipes on pages 90-96 appear with permission of Cajun Country Rice and recipe authors. Cajun Country Rice Logo and MeeMaw appear with permission of Cajun Country Rice. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register Logo appear with permission of Southern Food and Beverage Museum. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Introduction Chef Kevin Belton Frank Davis 10 12 13 What is SoFAB? Sausage Bites Sweet Tater Casserole 15 17 19 Franksgiving: Mayflower-Style Sausage Stuffing with Smothered Creamed Spinach Turkey-Oyster Sauce Okra & Tomatoes 21 23 25 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 3 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Shrimp & Crab Creole Tomatoes Candied Yams Stuffed Bell Peppers 27 29 31 Sicilian Stuffed Frank's Oyster Dressing Oyster Patties Vegetables 33 35 37 Naturally Noel: Oysters Mac & Cheese Vegetables & Rice 39 41 43 4 | © 2017 WWL-TV. ALL RIGHTS RESERVED. IN THE KITCHEN | WWL-TV | WUPL Table of Contents Franksgiving Past: Cabbage & Sausage Trinity Dirty Rice Casserole 45 47 49 Black Eyed Peas White Beans & Shrimp Stuffed Mirliton 51 53 55 African Connections – Frank's Turkey Okra Gumbo Okra and Gumbo Andouille Gumbo 57 59 61 © 2017 WWL-TV. ALL RIGHTS RESERVED. | 5 IN THE KITCHEN | WWL-TV | WUPL Table of Contents Potato, Shrimp & Ham with Cane Spinach Salad Cheddar Soup Syrup Glaze 63 65 67 Gourmet Naturally Noel: Franksgiving N'Awlins French-Fried Christmas Goose Slow-Roased Turkey Turkey 69 71 73 Frank's Christmas Eggnog Brisket with Holiday Paneed Pork Loin Bread Pudding Broasted Yams 75 77 79 6 | © 2017 WWL-TV.
    [Show full text]