Lobster Stock

I recently visited Maine, and my host Lisa Walker and I wanted to make étoufée with some leftover lobster. Here is the recipe for the stock we used. You can also use the shells from other shellfish.

 Ingredients

• 4-6 cups Maine lobster shells
• 2 Onions
• 2 Carrots
• 2 Celery stalks with the leaves
• 3 Sprigs of thyme from garden
• 5 Parsley sprigs
• 3 Garlic scapes
• 1 Dill sprig
• 3 Tarragon stems
• 1 1/2 cup dry white wine
• 2 bay leaves
• 2 Tbs tomato paste
• 20 peppercorn
• Water to cover the shells.

Directions

1. Clean the shells. Take out the insides.
2. Roast the shells for 20 minutes at 400°. (Optional)
3. Cover the shells with water.
4. Simmer lobster shells for 30 minutes.
5. Add the other ingredients.
6. Simmer for an hour.
7. Let it cool on the stovetop.
8. Strain & store.

Source — Simply Recipes

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Lobster Stock

I recently visited Maine, and my host Lisa Walker and I wanted to make étoufée with some leftover lobster. Here is the recipe for the stock we used. You can also use the shells from other shellfish.

 Ingredients

• 4-6 cups Maine lobster shells
• 2 Onions
• 2 Carrots
• 2 Celery stalks with the leaves
• 3 Sprigs of thyme from garden
• 5 Parsley sprigs
• 3 Garlic scapes
• 1 Dill sprig
• 3 Tarragon stems
• 1 1/2 cup dry white wine
• 2 bay leaves
• 2 Tbs tomato paste
• 20 peppercorn
• Water to cover the shells.

Directions

1. Clean the shells. Take out the insides.
2. Roast the shells for 20 minutes at 400°. (Optional)
3. Cover the shells with water.
4. Simmer lobster shells for 30 minutes.
5. Add the other ingredients.
6. Simmer for an hour.
7. Let it cool on the stovetop.
8. Strain & store.

Source — Simply Recipes

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Chicken Salad

 

Ingredients

• 1 large hen or rooster
• 12- 18 boiled eggs 
• 8 to 10 celery
• 1 tablespoons of mustard, vinegar, salt and pepper

Directions

1. Boil hen until tender
2. Save jelly oil from water which hen was boiled in
3. Boil the eggs
4. Chop up the celery 
5. Chop up eggs and chicken
6. Mix all ingredients together

Source — Creole Cookery Book
Prepared by Mikaila  Coleman
Louisiana Anthology
May 24, 2022

Virginia Cakes

 

Ingredients

• Flour 
• Meal
• 4 eggs to a quart
• 1 teacup of good yeast

Directions

1. Equal amount of flour and meal
2. Sift well
3. Add eggs and yeast
4. Make it up with water and salt

Source — Creole Cookery Book
Prepared by Mikaila Coleman
Louisiana Anthology
May 24, 2022

Gruel Batter Cakes

 

Ingredients

• One quart of thick gruel
• F1 large tablespoon of batter
• 9 eggs
• Little salt
• 2 spoonfuls of flour and cornmeal one tablespoon of soda

Directions

1. Cook butter in gruel
2. Remove from fire
3. Then pour into a wooden bowl and stir until cool
4. Add eggs and meal
5. Add the one small tablespoon of soda dissolved in warm water 
6. The cornmeal should be white and fresh

Source — Creole Cookery Book
Prepared by Mikaila Coleman
Louisiana Anthology
May 24, 2022

Batter Bread

 

Ingredients

•                                                                                 
• 6 spoonful of flour
• 3 spoonful of cornmeal
• Salt
• Eggs
• Milk

Directions

1. The yolk and whites of egg should be beaten separately 
2. Make a thin batter with flour eggs and sufficient quantity of rich milk 
3. Sift flour and cornmeal with a little salt
4. Make it in little tin moulds in a quick oven

Source - Creole Cookery Book 

Prepared by Mikaila Coleman 
Louisiana Anthology
May 24, 2022

Easy Smothered Pork Chops

 

Ingredients

• One pound boneless pork chops
• Two tablespoons flour
• One onion
• Four cloves of garlic
• One can of cream of mushroom soup
• Cooking oil
• Salt and pepper

Directions

1. Slice onions into thin strips.
2. Dice garlic.
3. Slice pork chops into strips
4. Coat porkchops with flour and season with salt and pepper.
5. Put a small drizzle of oil in a pan and cook onions until softened 
6. Add garlic and cook until fragrant.
7. Add pork chops cook until golden brown
8. Add cream of mushroom soup and season with salt and pepper
9. Bring to a simmer and allow soup to thicken slightly
10. Serve immediately. 

Prepared by David Cason
Louisiana AnthologyMay 19, 2022