Codfish Cakes

Ingredients

•  6 good sized potatoes
•  1 pound codfish
•  1 piece of butter
•  2 eggs
•  2 eggs
•  bacon
•  salt & pepper

Directions

1.  Pare potatoes and boil until soft.
2.  Place codfish in cold water and do not let boil.
3.  Mash fish and potatoes together.
4.  When mixture is hot, season with salt and pepper to taste.
5.  Add in a piece of butter and two eggs beaten lightly with a fork.
6.  Fry mixture in boiling lard for 5 minutes.
7.  Serve on brown paper with hot crisp bacon.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Codfish Cakes

Ingredients

•  6 good sized potatoes
•  1 pound codfish
•  1 piece of butter
•  2 eggs
•  2 eggs
•  bacon
•  salt & pepper

Directions

1.  Pare potatoes and boil until soft.
2.  Place codfish in cold water and do not let boil.
3.  Mash fish and potatoes together.
4.  When mixture is hot, season with salt and pepper to taste.
5.  Add in a piece of butter and two eggs beaten lightly with a fork.
6.  Fry mixture in boiling lard for 5 minutes.
7.  Serve on brown paper with hot crisp bacon.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Tomatoes

Ingredients

• Tomatoes
• Salt
• Pepper
• Bread Crumbs

Description

1. Cook for several hours
2. Slice 
3. Salt and pepper the tomatoes
4. Add bread crumbs
5. Broil on gridiron

Source — Cooking in Old Créole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Tomatoes

Ingredients

• Tomatoes
• Salt
• Pepper
• Bread Crumbs

Description

1. Cook for several hours
2. Slice 
3. Salt and pepper the tomatoes
4. Add bread crumbs
5. Broil on gridiron

Source — Cooking in Old Créole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Bonne Femme Soup

Ingredients

• 1 Soaked Cucumber
• 4 Lettuce
• 1 Onion
• 1 Handful of Chervil
• 4 Table spoons of butter
• Nutmeg
• Pepper
• Salt
• Table spoon of flour
• Pints of Veal Broth
• 1/2 Pint of cream
• 6 Egg yolks
• 1 Tea spoon of sugar

Directions

• Shred the Cucumber, Lettuce, Onion and Chervil into fine pieces
• Combine the fine shredded pieces of Cucumber, Lettuce, Onion, and Chervil into a soup pot with the butter, nutmeg, pepper and salt
• Simmer the mixture in the soup pot for 10 minutes over a slow fire
• Add the flour and the Veal broth
• Boil the mixture for 15 minutes
• Stir the egg yolks, cream, and sugar into the mixture
• DO NOT let it boil after adding the eggs and cream
• Serve and enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology
July 11, 2017

Bonne Femme Soup

Ingredients

• 1 Soaked Cucumber
• 4 Lettuce
• 1 Onion
• 1 Handful of Chervil
• 4 Table spoons of butter
• Nutmeg
• Pepper
• Salt
• Table spoon of flour
• Pints of Veal Broth
• 1/2 Pint of cream
• 6 Egg yolks
• 1 Tea spoon of sugar

Directions

• Shred the Cucumber, Lettuce, Onion and Chervil into fine pieces
• Combine the fine shredded pieces of Cucumber, Lettuce, Onion, and Chervil into a soup pot with the butter, nutmeg, pepper and salt
• Simmer the mixture in the soup pot for 10 minutes over a slow fire
• Add the flour and the Veal broth
• Boil the mixture for 15 minutes
• Stir the egg yolks, cream, and sugar into the mixture
• DO NOT let it boil after adding the eggs and cream
• Serve and enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology
July 11, 2017

Smoked Pork Roast

Ingredients

•  Large pork roast

 Rub

• 1 cup brown sugar (I prefer piloncillo)
• 2 tablespoons kosher salt
• 1 Tablespoon black pepper
• 1 Tablespoon cayenne pepper 
• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground dark roast coffee
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

• 1 cup ketchup
• 1/2 cup blueberry jam 
• 2 Tablespoons chipotle chiles in adobo puree
• 2 Tablespoons Steen’s Pure Cane Syrup
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons light brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 ½ teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• Salt and black pepper to taste

Directions

1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
2. Combine the ingredients for the sauce. Mix well.
3. Spread the rub over the pork roast.  Refrigerate overnight.
4. Prepare your smoker. I use the water pan.
5. Brush the sauce over the roast.
6. Place the roast in the smoker.
7. Smoke for several hours. I put it in for 6 hours, but it got overdone.

 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub

Chipotle-Blueberry Sauce

Source — Genêt Hogan, Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

August 4, 2016