Garlic Butter Basted Boneless Pork-chop

Ingredients

• Boneless Pork-chop
• Minced garlic
• Unsalted butter
• Kansas city BBQ dry rub
• Tech farm dry rub (from LA Tech farm store on south campus)
• Extra virgin olive oil

Directions

1. Mix the two dry rubs together in a bowl at 1 part Kansas City to 1 Part Tech farm.
2. Mix desired amount of butter and minced garlic together.
3. Cover the pork-chop in the dry-rub mix.
4. Place 4 tablespoons of olive oil in pan and begin to heat it at high temp.
5. Place the pork-chop in heated pan.
6. Sear all sides of the pork-chop.
7. Add garlic butter mix to pan.
8. Baste the pork-chop using a spoon and melted garlic butter.
9. Continue to baste and flip pork-chop until cooked to desired wellness.
10. remove from pan and serve.

Source — Michael Bearden

Prepared by Michael Bearden
Louisiana Anthology

July 17, 2019

Garlic Butter Basted Boneless Pork-chop

Ingredients

• Boneless Pork-chop
• Minced garlic
• Unsalted butter
• Kansas city BBQ dry rub
• Tech farm dry rub (from LA Tech farm store on south campus)
• Extra virgin olive oil

Directions

1. Mix the two dry rubs together in a bowl at 1 part Kansas City to 1 Part Tech farm.
2. Mix desired amount of butter and minced garlic together.
3. Cover the pork-chop in the dry-rub mix.
4. Place 4 tablespoons of olive oil in pan and begin to heat it at high temp.
5. Place the pork-chop in heated pan.
6. Sear all sides of the pork-chop.
7. Add garlic butter mix to pan.
8. Baste the pork-chop using a spoon and melted garlic butter.
9. Continue to baste and flip pork-chop until cooked to desired wellness.
10. remove from pan and serve.

Source — Michael Bearden

Prepared by Michael Bearden
Louisiana Anthology

July 17, 2019

Potatoes with thick batter

Ingredients

• Mealy potatoes (russet or purple potatoes)
• 3 oz of unsalted butter
• 1/2 oz of all purpose flower
• 1/2 pint of water
• Salt
• Pepper
• Nutmeg
• Parsley

Directions for the batter

1. Melt the 3 oz of butter in a small pot or saucepan.
2. Add 1/2 oz of flower, 1/2 pint of water, salt, pepper, nutmeg, and parsley.
3. Stir over medium heat until thoroughly mixed.
4. Remove pot/saucepan from heat.

Directions of potatoes

1. Bring a pot of water to boil.
2. Place the potatoes in the pot and boil until cooked.
3. Cut the potatoes into slices.
4. Place the potatoes into the batter.
5. Serve the dish.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potato Snow

Ingredients

• Mealy potatoes (russet or purple)

Directions

1. Bring a pot of water to boil.
2. Boil potatoes until cooked.
3. Peel the potatoes once they are cooked.
4. Preheat oven to lowest temperature.
5. Place potatoes on a tray.
6. Place tray into oven.
7. Cook until the potatoes are dry and powdery.
8. Rub the potatoes through a wire sieve or grater onto the dish this will be added too.

Note: The goal of  using the oven is to dehydrate the potato until it reaches the dry and powdery feel. A food dehydrator may be more useful for that step.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potato Snow

Ingredients

• Mealy potatoes (russet or purple)

Directions

1. Bring a pot of water to boil.
2. Boil potatoes until cooked.
3. Peel the potatoes once they are cooked.
4. Preheat oven to lowest temperature.
5. Place potatoes on a tray.
6. Place tray into oven.
7. Cook until the potatoes are dry and powdery.
8. Rub the potatoes through a wire sieve or grater onto the dish this will be added too.

Note: The goal of  using the oven is to dehydrate the potato until it reaches the dry and powdery feel. A food dehydrator may be more useful for that step.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potatoes with thick batter

Ingredients

• Mealy potatoes (russet or purple potatoes)
• 3 oz of unsalted butter
• 1/2 oz of all purpose flower
• 1/2 pint of water
• Salt
• Pepper
• Nutmeg
• Parsley

Directions for the batter

1. Melt the 3 oz of butter in a small pot or saucepan.
2. Add 1/2 oz of flower, 1/2 pint of water, salt, pepper, nutmeg, and parsley.
3. Stir over medium heat until thoroughly mixed.
4. Remove pot/saucepan from heat.

Directions of potatoes

1. Bring a pot of water to boil.
2. Place the potatoes in the pot and boil until cooked.
3. Cut the potatoes into slices.
4. Place the potatoes into the batter.
5. Serve the dish.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Jessica's Fiesta Tacos

Ingredients

• 1 pound of ground beef
• 1 packet of El Paso taco seasoning
• 2/3 cup of water
• 12 taco shells
• 1 head of lettuce
• 1 tomato
• 1 pound of shredded cheese

Directions

1. Cook the ground beef over stove top until brown.
2. Drain excess grease.
3. Mix taco seasoning and water with the meat.
4. Bake taco shells at 350 degrees for 5 minutes to crisp.
5. Serve taco meat in shells and dress with lettuce, cheese, and tomatoes.

Source — Personal Recipe
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019