Salad Dressing - Without Oil

Ingredients

• 1 egg
• 3 tablespoons of vinegar
• 1 tablespoon of butter
• 1 teaspoon of mustard
• A pinch of salt
• A pinch of pepper

Directions

1. Add all of the ingredients into a pan.
2. Stand over boiling water.
3. Constantly stir them together until it becomes quite thick.

Source —  New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 20. 2022

Lemon Cake

Ingredients

• 5 eggs
• 2 cups of sugar
• 1 cup of flour
• 1/2 teaspoon of Dixie baking powder
• 1 tablespoon of cold water
• 1 & 1/2 lemons
• 1 cup of hot water
• 1 tablespoon of cornstarch
• 1 tablespoon of butter

Directions

1. Mix 4 egg yolks and 1 cup of sugar together.
2. Add 1 tablespoon of cold water.
3. Sift in the flour and stir thoroughly.
4. Beat the egg whites to a stiff dry froth, then add this to the batter.
5. Add in the juice of 1/2 of a lemon along with the grated rind. 
6. Lastly, stir in the baking powder. 
7. This can be cooked in pie or jelly pans.
8. For the filling, combine 1 cup of hot water, 1 tablespoon of cornstarch, 1 cup of sugar, 1 tablespoon of butter, 1 egg, and the juice and grated rind of 1 lemon. 
9. Cook for a few minutes and spread between each cake like jelly.

Source — New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 20, 2022

Smoked Quail

Ingredients

• 6 whole quail (plucked)
• 1 tbs of pink salt
• 1 tbsp of pepper
• 1 tbsp of smoked paprika
  
• 1 tbsp of chipotle
  
• 1 tbsp of garlic powder
  
• 1 tbsp of onion powder
• 1 tbsp of cayenne pepper
• 1 1/2 tbsp of brown sugar

  
   

 

Directions

1.  In a bowl mix all the spices together.
2. Pat birds dry with a paper towel. 
3. Generously coat the birds with the rub
4. Place them in a fridge to marinate for 4 to 24 hours.
5. Prepare a medium fire in the grill. (225 degrees Fahrenheit)
6. Place the birds indirectly of the flame and smoke for 1 to 1 1/2 hours. 
7. Remove the birds from the grill, lightly cover with tin foil
8. Allow them to rest for 5 minutes before serving.
   

Source — texquail.com
Prepared by David Washington Jr
Louisiana Anthology

March 17, 2022

Goose, Wild

 

Ingredients

• 1 whole goose (plucked, gutted, and washed)
• 5 slices of a bread of your choice (cut into cubes)
  
• 3 tablespoons of butter (melted)
  
• 1 onion (chopped)
  
• 1 stalk celery (chopped)
• 1 cup of vegetable broth
  
• olive oil
  
• salt 
• pepper
• any additional seasonings of your choice (optional)
  

Directions

1. Preheat the oven to 325 degrees Fahrenheit.
   
2. Mix the following in a large bowl: cubes of bread, chopped onions, chopped celery, melted butter, vegetable broth, salt, pepper, and any additional seasonings you've picked out. 
   
3. Pat your goose dry with paper towel then stuff the cavity with the dressing.
4. Truss the bird and then align it on a roasting pan, breast side up.
   
5. Prick the outside of the bird all over with a fork.
6. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice the bird's skin.
   
7. Roast the bird for 40 minutes in a 325 degrees Fahrenheit oven. 
8. Check the temperature of the breast. The reading should be slightly over 130 degrees Fahrenheit.
9. After 40 minutes, remove the goose from the oven. 
10. Carve out the breast, cover them in tin foil and set them aside to rest. 
11. Then place the rest of the bird back into the oven for an additional 30 minutes.
    
12. Remove the rest of the bird from the oven, lightly cover with tin foil.
13. Set aside to rest for 10 minutes before serving.

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Partridge (Roasted)

 

Ingredients

• One whole partridge (plucked)
• Seasoning blend of your choice (optional)
  
• Salt
• Pepper
• olive oil
  

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
   
2. Pat your partridge dry with paper towel and then align it on a roasting pan.
   
3. Lightly coat the bird with olive oil.
4. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice the bird.
   
5. Roast the partridge for 25 minutes the oven. 
6. Remove the bird from the over, lightly cover with tin foil.
7. Set aside to rest for 10 minutes before serving.
   

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Quail (roasted)

Ingredients

• Three whole quail (plucked)
• Seasoning blend of your choice (optional)
  
• Salt
• Pepper
• olive oil
  

Directions

1. Preheat the oven to 500 degrees Fahrenheit. 
   
2. Pat quail dry with paper towel and then align them on a roasting pan.
   
3. Lightly coat the birds with olive oil.
4. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice to the birds.
   
5. Roast the quails for 10-12 minutes in a 500 degrees Fahrenheit oven. 
6. Remove the birds from the oven, lightly cover with tin foil.
7. Set them aside to rest for 5 minutes before serving.
   

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022

Monkey Bread

Ingredients

• 

  Three 8-ounce packages of buttermilk biscuits 
• 1 cup granulated sugar  
• 2 teaspoons cinnamon
• 1 cup butter 
• 1/2 cup brown sugar 

Directions

Dough

1. Heavily grease tube pan with butter
2. Preheat oven to 350F.
3. Separate biscuits and cut each one into four equal bites-sized pieces.
4. Combine granulated sugar and cinnamon in a bowl or plastic bag.
5. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat.
6. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.  

Syrup 

1. In a small saucepan, combine brown sugar and butter.
2. Add 1/2 cup of the remaining sugar-cinnamon mixture.
3. Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat 
4. Stir until sugars have fully dissolved. Do not overcook the syrup.
5. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
6. Bake for 30 minutes or until brown.
   

Source — Self Proclaimed Foodie
Prepared by Renee Glaser
Louisiana Anthology
March 16, 2022