Southern U.S. Cuisine

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Brunswick Stew I - Stew Recipes Page 1 of 2 About > Food & Drink > Southern U.S. Cuisine Southern U.S. Cuisine with Diana Rattray your Guide to one of hundreds of sites Home • Articles • Forums • Chat • Newsletter Search) in this topic Subjects Brunswick Stew I New! ESSENTIALS Place your clas Best of the Best From Georgia GuideSite • Recipe Index Pre-register to d • Crock Pot Recipes • Casseroles • 2 pounds pork or chicken, cooked, chopped • Ingredient Substitutions • 1/2 teaspoon black pepper Advertising • Cookbook Reviews • 1 teaspoon hot sauce • 2 tablespoons Worcestershire sauce Casserole Recipes • 1/3 cup drippings, pork or bacon Crock/Slow Cooker • 1/2 cup barbecue sauce Appetizers • 11/2 cups catsup Breakfast Recipes • 2 cups diced potatoes, cooked Chicken Recipes 3 cans (16oz) cream-style corn Beef/Ground Beef • Corned Beef Recipe Laura's Lean I Pork & Ham Place all ingredients in pan, cover and heat slowly. Salt Great tasting L and more hot sauce may be needed according to taste raises cattle wi• Fish and Seafood hormones or ar Soup and Stew preferred. feeds cattle onl and corn. Perfe Gravy & Sauces http://www.lau Vegetable Recipes Makes about 2 quarts. (Cost to Advert Fruit Recipes Source: Famous Recipes from Mrs. Wilkes' Boarding Real Cajun Sa Salads & Dressings House CajunGrocera Breads Premium Cajun great valued pr Desserts/Cakes Printer-Friendly Copy of this Recipe andouille, tassc Cookies and Candy smoked pork/b Chili Recipes Brunswick Stew Article with Recipes pork, seafood boudin. Low sh Cobblers Soup/Stew Recipes guaranteed! Beverages Crock Pot Stews http://www.caj (Cost to Advert African American Cajun Cuisine Zwilling 3.A. F Copycat Subscribe to our Recipe Newsletter - discount pri' Name Email Zwilling J.A. HE Recipe Collections discount prices Holiday Recipes subscribe www.knivesanc Europe's #1 on Find Ingredients http://www.kni Cookware/Gadgets (Cost to Advert Food Preservation http://southemfood.about.com/library/rec98/b180111b.htm 3/19/2002 .

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Culinary Trails Brochure
DIG in to the many flavors of LOUISIANA LouisianaTravel.com/Culinary L O U IS IA N A O U T D O O R G U ID E / T IP # 7 8 : ---------------------------------- OUR BAYOUS ARE FULL OF W ILDLIFE. YOU CAN SEE M OST OF IT ON OUR M ENUS, TOO. L o u is ia n a is c a llin g . A n d s h e ’s u s in g h e r o u ts id e v o ic e . C o m e d is c o v e r e x tra o rd in a ry o u td o o r e x p e rie n c e s ju s t a s h o rt rid e a w a y fro m th e o n e -o f-a -k in d g o o d tim e s y o u ’ll ﬁ n d o n ly in L o u is ia n a . © 2 0 1 8 L o u is ia n a D e p a r tm e n t o f C u ltu r e , R e c r e a tio n & T o u r is m photo courtesy of LouisianaNorthshore.com APPETIZING Adventures Savor the treasures on Louisiana’s culinary trails Whether in the heart of the Crescent City, down on the bayou or deep in Sportsman’s Paradise, every trip to Louisiana brings adventure, sights and a culinary expedition you’ll experience nowhere else.
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Cajun ~ Creole Cooking
CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb.
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Lctbrochure2016-Opt.Pdf
1 Nobile’s Restaurant & Bar New Orleans Plan your history-making adventure GIVE YOUR DIET A today and have your own stories to tell. YOUR ind PLACE IN THREE DAY WEEKEND! TIME 866.204.7782 | VisitNOPC.com IN A CUP OR IN A BOWL, THERE’S NOTHING RICHER THAN NEW ORLEANS’ CULTURE. Enjoy authentic Creole and Cajun cuisine, exciting nightlife, music and architecture when you visit the Big Easy. Start planning your trip today. NewOrleansInfo.com | 800-748-8695 Ce Hngry... W’lIn St. Tammany eed Parish, Y great food W reﬂ ects our rich culinary heritage so when you come, bring a healthy appetite. We’re only 45 minutes north of New Orleans. LOUISIANA’S NORTHSHORE 1-800-634-9443 www.LouisianaNorthshore.com/ct #MEETMOBY HOME TO THE: OLD FERRY LANDING; MISSISSIPPI RIVER OVERLOOK MOBY; 13’ 4”, 760 LB. ALLIGATOR WEST BATON ROUGE MUSEUM www.westbatonrouge.net 800-654-9701 YOU’LL GET THE PICTURE. #GoBR Welcome to the Crossroads of the South, where amazing local food isn’t just an occasional topic of conversation, it’s a daily obsession. From up-and- coming culinary innovators to hidden down-home gems, there’s plenty to savor, see and do, with an authenticity and culture that run as deep as the south. Start cooking up your experience today with a taste of what’s on the menu at visitbatonrouge.com. Knowing that tasTing is Believing #bayoulife Why is the food along the bayou so good? In Lafourche Parish you’ll enjoy our unique Cajun culinary experience, including étouffées, gumbos and fresh seafood that makes it easy to understand why tasting is believing.
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The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 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 Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
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0315 Ingredients Column
[INGREDIENTS] by Karen Nachay Spicing Up Food Formulating cuisines continue to have a big impact on culinary applications and consumer packaged food and bever- age products. Using authentic ingredients and drawing inspiration from regional cuisines within larger geographical regions is reflected in menu options and consumer product goods. In addition to global cuisine influencing consumers’ preferences and product development, bold, unusual, or unexpected flavors and ingredients have an effect as well. Many consumers want something different from their food, and ingredi- ents like spices and herbs can give these consumers the taste sensa- tions like heat, sweet, umami, herbaceous, warm, smoke, and more, and allow them to experience the foods and flavors of cuisines from around the world right in their own dining rooms or at local restaurants. “Eating is always an experience for people,” says AnnMarie Kraszewski, Spices and herbs are o plane ticket? No problem. For developers, and home cooks con- food scientist at Wixon Inc., St. global ingredients used a trip around the world, look no tinue to use spices and herbs for Francis, Wis. (www.wixon.com), who for centuries in food further than your spice rack. these purposes, but they also incor- explains that the more complex the preparation. N © Krzysztof Slusarczyk/ There you will find cinnamon from porate these ingredients in flavor profiles are in a food product, iStock/Thinkstock Sri Lanka, Aleppo pepper from Syria, formulations and recipes to differen- the more the consumer will enjoy the saffron from Spain, and so much tiate products, add global or regional product. Product developers and more.
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Food and Fitness
Food and Fitness Happy Easter! Was Man’s Diet More Nutritious in the “Good Old Days”? Did While fertiliz- Volume 121 vegetables ers can replace lost April 2012 and fruits nutrients some pack more sources claim that nutrients chemical fertilizers Websites of interest: then? Has enhance rapid growth cdc.gov/nutrition our soil be- of crops, thereby not paleodietandliving.com come nutritionally Agronomists, allowing fruits and aicr.org depleted leading to or soil experts, say vegetables enough realcajuncooking.com poorer quality pro- the possibility does time in the soil to de- choosemyplate.gov duce? Is organically exist that soil could velop full nutrient grown food more nu- become depleted. If potential. tritious? farmland In a study re- Were food is over- ported in the Decem- Inside this issue: choices used ber 2004 Journal of more through the American College Spring into 2- healthful intense of Nutrition Donald Greens! 3 long ago? cultiva- Davis reported Recipe Corner 4- Should we return to tion and the nutrients “finding reliable de- 6 the way of eating of are not replenished clines in the amount Paleo What? 7- our ancestors in the this could happen. of protein, calcium, 8 stone age? These are However, farmers phosphorus, iron, ri- News You Can 9 questions frequently typically use either boflavin and vitamin Use posed by today’s organic or chemical C over the past half health conscious con- fertilizers to replace century” in 43 differ- sumer. depleted nutrients. (Continued on page 3) Page 2 Food and Fitness Spring into Greens! Green vegetables, that bly devoted to France and the Cajuns developed their own is! At last! Spring is once “Romish Religion…” dialect and a vibrant culture more upon us! Let’s chase www.blupete.com/Hist/Nova that revolves around music, those winter blues away with ScotiaBk1/Part6/Ch17.htm) storytelling, a bit of supersti- a taste of hot, spicy Cajun According to this history of tion and a distinctive cuisine.
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Global Cuisine, Chapter 1: the Americas
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United
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Louisiana's Traditional Foodways
Louisiana's Traditional Foodways by Charlotte Paige Gutierrez Louisiana is the home of three regional culinary traditions: the Charlotte Paige Gutierrez received her doc torate in anthropology from the University of Cajun foodways of rural south Louisiana, the Creole foodways of North Carolina. Her research has concen urban New Orleans and its environs, and the Anglo-Southern food- trated on Cajun food ways. In addition to ways of rural north Louisiana. publishing several articles on traditional foodways, she has served as an an New Orleans food - commonly called "Creole"- is a mirror of the thropologist with her native city ofBiloxi, city's cultural complexity. Originally part of France's colonial em Mississippi. pire, New Orleans is now a multi-ethnic city in which ethnic identity is often overridden by a pan-city identity, a distinctively New Orleans This article is condensed from Louisiana sense of place. Harnett Kane, a local author, describes the city's cui Folklife: A Guide to the State (forthcoming, sine and its social heritage: 1985 ) . Like a language or an art, a living cuisine borrows, assimilates, ex pands. With a population so multilingual, Creole cooking has been modified with the years. A Frenchman has married an Italian girl; some Jugoslavs move into the French section; a German cousin comes to live with the Creole family- and each adds something. Take my family as an example. Though it is of Irish descent, the present generation grew up on gumbo and cafe au lait. We like jambalaya as thoroughly as any Creoles do, but we also enjoy Italian stuffed artichokes, as well as an emphatic crab mixture suggested by a Dalmatian friend from the lower Delta.
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The Fly Wheel
WOW Update Are you a WOWser? If so, we’ve got a masked and beaded soiree lined up for you on March 28th. Get your Mardi Gras mask on, swing your beads and get ready for a Zydeco good time. Congratulations to the following employees and school site staff for their achievements. November Gemma Bayliss, Kelle Beckham, Paola Canales, Maria Cervantes, Maria Duenas, Christina Felts, Christine Fonseca, Roberta Garcia, Pharn Green, Angel Hernandez, Joann Jimenez, Lidonia Juarez, Maria Montes, Petra Romero, Maria Soraya, Esther Sosa, and Beverly Van December Silvia Ahumada, Anahi Chavez, Ashley DeLeon, Gladys Fillip, Yolanda Flores, Gabriel Garcia, Pharn Green, V OLUME 4, ISSUE 2 Karen Hayden, Linsay Hesketh, Anjumanara Hossain, Maria Huerta, Michelle Jacobs, Araceli Juarez, Irene Layfield, Lucia Luna, Diana Mirando, Jenny Mosqueda, Diane Ogdon, Juanita Vargas, Erica Villella, Erica Wecker, March, 2012 Yvonne White, Central Kitchen Staff, and Hyatt Cafeteria Staff January Karen Hayden, Sylvia Mares, Norma Reyna, Silvina Rodriguez, and Ardie Zimmerman 100% Health Inspections Scores Beatty • EOC • Gage • Highgrove • Madison • North • University • Washington • Central Kitchen Spotlight On . .Stacey Gibson If you’ve seen Theresa Gibson of the Central Kitchen Staff smiling a little brighter than usual it’s because of her daughter Stacey. Featured on the cover of Target’s RED Magazine, published for its Team Leaders throughout the country, Stacey is modeling some of the clothes from the Jason Wu collection for Target. The Warehousing Group Leader at the distribution center in Bakersfield was selected to be part of the Nutrition Services photo shoot for Jason Wu. Nicknamed “Miss Hollywood” from - her co-workers, Stacey showcases very stylish and classic looks from the new collection.
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Culinary Foundations Chef Randy Cheramie with William R
Culinary Foundations Chef Randy Cheramie With William R. Thibodeaux Ph.D. ii | Culinary Foundations Culinary Foundations | iii Culinary Foundations Chef Randy Cheramie With William R. Thibodeaux Ph.D. iv | Culinary Foundations Culinary Foundations | v Contents Preface ix Culinary Foundations Chapter 1: Professionalism and Sauté 1 Chapter 2: Recipe conversions and Braising 27 Chapter 3: Lab - Mise en Place 33 Chapter 4: Food Presentation, Standards, and Grilling 41 Chapter 5: Emulsions and Steaming 69 Chapter 6: Cajun Creole Cuisine and Roux 75 Chapter 7: The Menu and Poaching 87 Chapter 8: Frying 99 Chapter 9: Flavor and Taste 105 Chapter 10: Breakfast and Roasting 151 Notes: 175 Glossary: 179 Appendix: 211 Kitchen Weights & measurements 213 Measurement and Conversion Charts 215 Basic Cooking Methods 217 Knife Cuts 224 Professional Associations 225 vi | Culinary Foundations Culinary Foundations | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. While the information contained in this book has been compiled from sources believed to be reliable and correct at the time of original publication, neither the publisher nor the author makes any warranty, express or implied, with respect to the use of any techniques, suggestions, and ideas disclosed in this book.
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Bon Ton Cafe Are the First Hints to an Experience in Dining That Has Almost Vanished in Our Fast-Paced Lives
New Orleans Oldest Cajun Restaurant South Louisiana French Country Cuisine (Traditional Cajun) Proprietors Wayne and Debbie Pierce Bon Ton SALADS Shrimp Remoulade (Our Own Sauce) Shrimp Cocktail Crabmeat Salad Salad Bon Ton Asparagus Creole Tomatoes (In Season) Debbie's Salad / A La Carte Oysters "Alvin" Bayou Etouffee Eggplant, Shrimp & Crapmeat Etouffee Fried Louisiana Shimp Pan Broiled Shrimp Shrimp Etouffee Fried Tenderloin Trout Pan Broiled Oysters Fried Oysters Crabmeat Imperial Sirloin Stip Steak Center Cut Filet Veal Rib Chop Crabmeat Au Gratin Red Fish Bon Ton Fried Soft Shell Crab Soft Crab Shell "Alvin" Fried Fresh Water Catfish Sirloin Strip Steak Cubed Bon Ton Shrimp Creole Fried Louisiana Shrimp & Oysters Crawfish Newburg Crawfish Etouffee Crawfish Bisque Crawfish Omelette Crawfish Jambalaya Crawfish Dinner Fried Crawfish Tails Bon Ton sOUPS Shrimp and Crab Okra Gumbo (Cup or Bowl) Turtle Soup (Cup or Bowl) Oyster Milk Stew (Small or Large) Crawfish Bisque (S mall or Large) DESSERTS Bread Pudding with Whiskey Sauce Bread Pudding Parfait Pecan Crunch Ice Cream Pineapple Sherbert The Bon. Ton Cafe In Downtown New Orleans New Orleans Oldest Cajun Restaurant The flickerig gas lights and canvas canopy that announce the entrance to the Bon Ton Cafe are the first hints to an experience in dining that has almost vanished in our fast-paced lives. Housed in the historical 1840's Natchez building, within earshot of boat whistles on the Mississippi, its checkered red and white tablecloths, wrought-iron chandeliers and soft-brick walls create an atmosphere to enjoy Cajun food prepared stylishly from original family recipes. Combined with the down-home friendliness of the staff, dining at the Bon Ton often becomes an event long-remembered.
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American Cuisine Regional
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