Duck, Duck, Turkey

Ingredients

• 2 ducks
• 1 turkey
• 2 gallons apple juice
• 2 gallons cranberry-grape juice
• 3 cups sugar
• 2 cups salt
• 3/4 cup cayenne pepper
• 3/4 cup black pepper
• 3/4 cup Tony Chachere's spice
• 3/4 cup sage
• 3/4 cup rosemary
• 1 16 oz. jar Louisiana Fish Fry Cajun Butter Marinade with Injector
• 1 ice chest
• 20 pounds of ice 
• A smoker with charcoal and wood chunks (I use hickory, cherry, and pecan).

Directions

1. Thaw the birds if necessary.  Wash them.
2. Pour the juice in the ice chest.
3. Mix the sugar, salt, and spices in with the juice.
4. Put the birds into the water..
5. Put the ice in the ice chest.  Make sure the birds are submerged.
6. Marinate for 24 hours.
7. Soak the wood chips in water during the same 24 hours.
8. Prepare the smoker and light the charcoal.
9. Remove the birds from the ice chest. Leave some of the juice in the cavities. 
10. Inject the turkey with Louisiana Marinade (follow the directions on the jar).
11. Pour some of the juice into water pan.
12. Put the birds in the smoker.
13. Smoke for six hours.
14. Preheat the oven to 250°.
15. Place the birds in cooking bags and put them in the oven.
16. Cook the ducks for an hour or two.  Cook the turkey for around 4 hours (Mine weighed 24 pounds.).
17. Remove them from the oven and let them sit 20 minutes.
18. Carve and serve.

Source - Adapted from Ross Wallingford

Prepared by Bruce R. Magee

Louisiana Anthology

December 20, 2014

Duck, Duck, Turkey

Ingredients

• 2 ducks
• 1 turkey
• 2 gallons apple juice
• 2 gallons cranberry-grape juice
• 3 cups sugar
• 2 cups salt
• 3/4 cup cayenne pepper
• 3/4 cup black pepper
• 3/4 cup Tony Chachere's spice
• 3/4 cup sage
• 3/4 cup rosemary
• 1 16 oz. jar Louisiana Fish Fry Cajun Butter Marinade with Injector
• 1 ice chest
• 20 pounds of ice 
• A smoker with charcoal and wood chunks (I use hickory, cherry, and pecan).

Directions

1. Thaw the birds if necessary.  Wash them.
2. Pour the juice in the ice chest.
3. Mix the sugar, salt, and spices in with the juice.
4. Put the birds into the water..
5. Put the ice in the ice chest.  Make sure the birds are submerged.
6. Marinate for 24 hours.
7. Soak the wood chips in water during the same 24 hours.
8. Prepare the smoker and light the charcoal.
9. Remove the birds from the ice chest. Leave some of the juice in the cavities. 
10. Inject the turkey with Louisiana Marinade (follow the directions on the jar).
11. Pour some of the juice into water pan.
12. Put the birds in the smoker.
13. Smoke for six hours.
14. Preheat the oven to 250°.
15. Place the birds in cooking bags and put them in the oven.
16. Cook the ducks for an hour or two.  Cook the turkey for around 4 hours (Mine weighed 24 pounds.).
17. Remove them from the oven and let them sit 20 minutes.
18. Carve and serve.

Source - Adapted from Ross Wallingford

Prepared by Bruce R. Magee

Louisiana Anthology

December 20, 2014

New Orleans Praline Pumpkin Pie

Ingredients

Pie

• 1 1/2 cups canned pumpkin
• 1 cup light brown sugar
• 1 tsp. cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• pinch of cloves
• pinch of nutmeg
• 3 eggs
• 1 cup milk
• 1 cup half and half
• Frozen pie shell (9 inch)
• Whipped cream

 Praline Topping

• 3/4 cup brown sugar
• 1/4 cup softened butter
• 1 cup pecan halves
• 1 tbs half and half

 

Directions

Pie

• Preheat the oven to 425 degrees.
• Mix the pie ingredients.
• Pour into the pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees and continue baking for 40 minutes.
• Cool on rack.

Praline topping

• Cream the butter and brown sugar by blending them together.
• Add the pecans and half and half.
• Spread on the cooled pie.
• Broil until brown and bubbly.
• Cool.
• Serve with whipped cream topping.

Source - Epicurious.com

Prepared by Bruce R. Magee

Louisiana Anthology

November 25, 2014

New Orleans Praline Pumpkin Pie

Ingredients

Pie

• 1 1/2 cups canned pumpkin
• 1 cup light brown sugar
• 1 tsp. cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• pinch of cloves
• pinch of nutmeg
• 3 eggs
• 1 cup milk
• 1 cup half and half
• Frozen pie shell (9 inch)
• Whipped cream

 Praline Topping

• 3/4 cup brown sugar
• 1/4 cup softened butter
• 1 cup pecan halves
• 1 tbs half and half

 

Directions

Pie

• Preheat the oven to 425 degrees.
• Mix the pie ingredients.
• Pour into the pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees and continue baking for 40 minutes.
• Cool on rack.

Praline topping

• Cream the butter and brown sugar by blending them together.
• Add the pecans and half and half.
• Spread on the cooled pie.
• Broil until brown and bubbly.
• Cool.
• Serve with whipped cream topping.

Source - Epicurious.com

Prepared by Bruce R. Magee

Louisiana Anthology

November 25, 2014

String Beans

Ingredients

• Small green onion
• Some parsley
• Laurel leaf
• Very small bit of thyme
• String beans
• Clean piece of cheesecloth
• Butter
• Pepper
• Salt.

Directions

1. Make a bouquet of a small green onion, some parsley, a laurel leaf, a very small bit of thyme. 
2. Tie all together with a long string, add your string beans, and when the bouquet has boiled fifteen minutes, take it out, leaving the string beans to boil fifteen minutes longer. 
3. Let them, like spinach, dance around in plenty of hot water. 
4. When cooked, strain them in a colander at once. Do not let them get cold. 
5. Let them drip in a clean piece of cheesecloth that has been well washed: never use it new. 
6. Then put the beans in a frying-pan with a little butter, pepper and salt. 
7. Serve hot. Do not let them stand.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

String Beans

Ingredients

• Small green onion
• Some parsley
• Laurel leaf
• Very small bit of thyme
• String beans
• Clean piece of cheesecloth
• Butter
• Pepper
• Salt.

Directions

1. Make a bouquet of a small green onion, some parsley, a laurel leaf, a very small bit of thyme. 
2. Tie all together with a long string, add your string beans, and when the bouquet has boiled fifteen minutes, take it out, leaving the string beans to boil fifteen minutes longer. 
3. Let them, like spinach, dance around in plenty of hot water. 
4. When cooked, strain them in a colander at once. Do not let them get cold. 
5. Let them drip in a clean piece of cheesecloth that has been well washed: never use it new. 
6. Then put the beans in a frying-pan with a little butter, pepper and salt. 
7. Serve hot. Do not let them stand.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Roast Duck

Ingredients

• Small piece of onion
  
• Salt
• Pepper
• Spoonful of olive oil
• Slice or two of bacon
• One carrot
• One leek
• Two bay leaves
• A piece of celery
• Any dressing you would make for a roast chicken
• Piece of onion
• Celery
• Parsley.

Directions

1. Don't wash your ducks, but wipe them thoroughly with a clean cloth, inside and outside.
2. Rub the back (inside and outside) with a small piece of onion.
3. Salt and pepper them the same way.
4. Tie them up tightly so the juice does not escape.
5. Rub the breast of each duck with a spoonful of olive oil.
6. Lay in your dripping-pan a slice or two of bacon, one carrot, one leek, two bay leaves, a piece of celery.
7. Place the ducks on this, and let them cook in a moderate oven twenty-five minutes.
8. Put in any dressing you would make for a roast chicken.
9. With all your roast meats put in the bottom of your roast-pan a carrot cut in half, a piece of onion, celery and parsley.
10. The same with boiled meats or fish, to give a foundation taste to your food.

— Katie Seabrook, President McKinley’s Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Roast Duck

Ingredients

• Small piece of onion
  
• Salt
• Pepper
• Spoonful of olive oil
• Slice or two of bacon
• One carrot
• One leek
• Two bay leaves
• A piece of celery
• Any dressing you would make for a roast chicken
• Piece of onion
• Celery
• Parsley.

Directions

1. Don't wash your ducks, but wipe them thoroughly with a clean cloth, inside and outside.
2. Rub the back (inside and outside) with a small piece of onion.
3. Salt and pepper them the same way.
4. Tie them up tightly so the juice does not escape.
5. Rub the breast of each duck with a spoonful of olive oil.
6. Lay in your dripping-pan a slice or two of bacon, one carrot, one leek, two bay leaves, a piece of celery.
7. Place the ducks on this, and let them cook in a moderate oven twenty-five minutes.
8. Put in any dressing you would make for a roast chicken.
9. With all your roast meats put in the bottom of your roast-pan a carrot cut in half, a piece of onion, celery and parsley.
10. The same with boiled meats or fish, to give a foundation taste to your food.

— Katie Seabrook, President McKinley’s Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Loaf Bread

Ingredients

• Three quarts of flour (for four loaves)
• One teaspoonful salt
• One tablespoonful sugar
• One tablespoonful of lard dissolved in hot water
• Three-fourths cupful of milk
• Small yeast cake
• Tablespoonful of tepid water.

Directions

1. Dissolve three quarts of flour (for four loaves), one teaspoonful salt, one tablespoonful sugar and one tablespoonful of lard in hot water.
2. Soak three-fourths cupful of milk and small yeast cake for half hour in tablespoonful of tepid water.
3. Stir all together with knife until knife stands up in the sponge.
4. Let rise over night.
5. Knead out and put in pans not quite half full, that it may rise to the edge in about an hour.
6. Bake in oven of moderate heat about an hour and a half.

Source — Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Loaf Bread

Ingredients

• Three quarts of flour (for four loaves)
• One teaspoonful salt
• One tablespoonful sugar
• One tablespoonful of lard dissolved in hot water
• Three-fourths cupful of milk
• Small yeast cake
• Tablespoonful of tepid water.

Directions

1. Dissolve three quarts of flour (for four loaves), one teaspoonful salt, one tablespoonful sugar and one tablespoonful of lard in hot water.
2. Soak three-fourths cupful of milk and small yeast cake for half hour in tablespoonful of tepid water.
3. Stir all together with knife until knife stands up in the sponge.
4. Let rise over night.
5. Knead out and put in pans not quite half full, that it may rise to the edge in about an hour.
6. Bake in oven of moderate heat about an hour and a half.

Source — Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014