Reverse Seared Hickory Smoked Ribeye

Ingredients

• 1.5 inch boneless ribeye steak
• Pinch of salt
• Pinch of pepper
• 1 tablespoon of butter

Directions

1. Season the steak with salt and pepper.
2. Put the steak on a 225 degree hickory pellet grill or hickory fire for 30 minutes.
3. Remove the steak from the heat and allow to rest for 15 minutes.
4. Place the steak on a 450 degree hickory pellet grill or hickory fire for 3 minutes on each side.
5. Remove from the heat and immediately place butter on top.
6. Rest for 10 minutes before cutting.

Prepared by Ty Mullens
June 10, 2021

Reverse Seared Hickory Smoked Ribeye

Ingredients

• 1.5 inch boneless ribeye steak
• Pinch of salt
• Pinch of pepper
• 1 tablespoon of butter

Directions

1. Season the steak with salt and pepper.
2. Put the steak on a 225 degree hickory pellet grill or hickory fire for 30 minutes.
3. Remove the steak from the heat and allow to rest for 15 minutes.
4. Place the steak on a 450 degree hickory pellet grill or hickory fire for 3 minutes on each side.
5. Remove from the heat and immediately place butter on top.
6. Rest for 10 minutes before cutting.

Prepared by Ty Mullens
June 10, 2021

Soul food Cabbage

Ingredients

• 1 large head of cabbage
• 1pound Andouille sauasge
• olive oil
• 1 bag frozen seasoning blend
• cajun seasoning
• salt
• sugar
• 1/2 cup white vinegar
• 1/2 cup chicken stock
• 1 onion soup packet
• hot sauce (optional)

Directions

1. Wash your cabbage and chop it into bite-size pieces. 
2. Chop your Andouille sausage into bite-size pieces. 
3. Drizzle some olive oil in a large pot on high heat and brown your Andouille until the casing is crispy. Once the outside is crispy dry the sausage on a paper towel. 
4. Take the leftover oil and saute the seasoning blend until translucent. Once translucent, add your cabbage on high heat. Leave cabbage alone for 4 minutes. 
5. Stir cabbage when the 4 minutes is up and add in the sausage. 
6. Season cabbage and sausage with cajun seasoning to taste, a dash of salt, and a dash of sugar. 
7. Add a 1/2 cup white vinegar, 1/2 cup chicken stock, and onion soup packet. Stir all ingredients together until combined well. 
8. Top with hot sauce for extra spice. 

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

 

Soul food Cabbage

Ingredients

• 1 large head of cabbage
• 1pound Andouille sauasge
• olive oil
• 1 bag frozen seasoning blend
• cajun seasoning
• salt
• sugar
• 1/2 cup white vinegar
• 1/2 cup chicken stock
• 1 onion soup packet
• hot sauce (optional)

Directions

1. Wash your cabbage and chop it into bite-size pieces. 
2. Chop your Andouille sausage into bite-size pieces. 
3. Drizzle some olive oil in a large pot on high heat and brown your Andouille until the casing is crispy. Once the outside is crispy dry the sausage on a paper towel. 
4. Take the leftover oil and saute the seasoning blend until translucent. Once translucent, add your cabbage on high heat. Leave cabbage alone for 4 minutes. 
5. Stir cabbage when the 4 minutes is up and add in the sausage. 
6. Season cabbage and sausage with cajun seasoning to taste, a dash of salt, and a dash of sugar. 
7. Add a 1/2 cup white vinegar, 1/2 cup chicken stock, and onion soup packet. Stir all ingredients together until combined well. 
8. Top with hot sauce for extra spice. 

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

 

Fried Apples as a Relish

Ingredients

• 2 apples
• lard or pork fat

Directions

1. Cut the apples into slices an eighth of an inch thick.
2. Fry the slices in hot lard or pork fat.
3. Serve with fried pork.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Fried Apples as a Relish

Ingredients

• 2 apples
• lard or pork fat

Directions

1. Cut the apples into slices an eighth of an inch thick.
2. Fry the slices in hot lard or pork fat.
3. Serve with fried pork.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Fillets or Sliced Fish, Fried

Ingredients

• Filleted or sliced fish
• pinch of salt
• pinch of pepper
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 teaspoon chopped parsley
• 1 cup flour

Directions

1. combine salt, pepper, parsley, oil, lemon juice, and chopped parsley.
2. dip fish in combined seasonings.
3. shake excess seasonings off fish and dredge in flour.
4. Fry fish in boiling lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021