Grilled Duck Wraps

Ingredients

• 1 pound of thick cut bacon 
• 2 pounds duck breast
• 12 ounces cream cheese 
• Whole jalapeños 

Directions

1. Cut duck breast into strips, soak in saltwater to pull remaining blood from meat. 
2. Core jalapeños and cut in half long ways. 
3. Fill jalapeños with cream cheese and place breast strip onto cream cheese
4. Wrap in bacon and secure with toothpicks.
5. Grill until bacon is cooked to your likeness. 

                                                            

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Cold or Hot Slaw

Ingredients

• 1 egg
• 1 tablespoon of dry mustard
• 2 tablespoons of sugar 
• Salt to taste
• 1/2 head of medium sized white cabbage
• Vinegar (enough to moisten the cabbage)

Directions

1. Chop cabbage finely. 
2. Mix vinegar and finely chopped cabbage. 
3. Mix dry mustard with egg, beat up well. 
4. Combine all ingredients into pot and place over fire. 
5. When the slaw comes to a boil pull off and serve hot or cold. 

Source — New Orleans Cook Book
Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

How to Flavor a Tenderloin Steak

Ingredients

• Tenderloin Steak 
• Whole Lemon 
• Cajun Seasoning 
• Round Steak

Directions

1. Season tenderloin and round steak with Cajun seasoning. 
2. Broil tenderloin and round steak. 
3. Pull tenderloin and round steak and let rest on plate. 
4. While tenderloin still warm cut lemon in half and squeeze over. 

Source — New Orleans Cook Book
Prepared by Dylan Gray 
Louisiana Anthology
July 18, 2022

Scollopped Oysters

Ingredients

• 1/4 cup of butter 
• 1 cup of cracker crumbs 
• One dozen oysters
• Pepper and salt for taste

Directions

1. Melt butter and mix with cracker crumbs. 
2. Mix 1/4 cup of cracker and butter mixture with 1/2 of the oysters. 
3. Add the rest of the crumb mixture with the rest of the oysters and bake at 350 for 30-40 minutes. 

Source —New Orleans Cook Book

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Sicilian Biscuits

Ingredients

• 4 Eggs
  
• 12 oz. of Powder Sugar
• 10 oz. of Flour
• Vanilla Extract
• Butter

Directions

1. Whisk the 4 eggs and sugar in a pan while on low heat until the batter feels warm.
2. Remove the pan from the fire and stir thoroughly until the batter becomes cold.
3. After the batter turns cold, add the 10 oz. of flour and a teaspoon of vanilla extract. 
4. Butter some baking paper and place the paper onto a baking pan. 
5. USing your batter, drop the cake mixture into oval shape portions onto the buttered paper.
6. After creating your oval molds, bake your biscuits on low until done.
7. When you place the biscuits into the oven, sprinkle flour sugar onto the biscuits before you start baking. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Red Beans and Rice

Ingredients

• One pound of Kidney Beans
• Two cups of rice
• One half pound of sausage
• Tony Chachere's
• Salt
• Pepper

Directions

1. Wash beans and rice.
2. Boil beans until beans are soft.
3. Cook rice in the rice cooker.
4. Warm sausage in the oven.
5. Mix beans, rice, and sausage together.
6. Add seasonings to taste.

Source — Phillpott's Family Cookbook
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Chicken Fricassee

Ingredients

• One pound of tender chicken
• Five cups of water
• Tablespoon of butter
• One cup of flour
• Salt
• Pepper

Directions

1. Cut chicken.
2. Boil chicken in water for a few minutes.
3. Make gravy from flour.
4. Put chicken in gravy.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022