Parsnip Fritters

Ingredients 

• Parsnips
• One egg
• Tablespoon of milk, flour, salt and pepper
• lard (pig fat)

Directions

Batter

1. Crack an egg into a bowl.
2. Mix a tablespoon of milk, flour, salt and pepper into the bowl and stir. 

Parsnips

1. Cut the parsnips into larger chunks. 
2. Boil the parsnips in salted water for 15-20 minutes.
3. Prepare the batter.
4. Let the parsnips stand to cool then cover with the batter.
5. Cover a pan with lard and place the parsnips into the hot lard and once each side is golden brown take them out, drain the grease, then wait till cool to eat.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick

Louisiana Anthology
September 21, 2022

Goose, with Chestnuts a la Chipolita

Ingredients

• A whole goose
• 60 large chestnuts
• Two ounces of butter
• One onion
• A sprig (2-4 inches of the plant) of parsley
• A pint of chicken broth
• Two oranges 
• Half a pound of red currant jelly
• One lemon 

Directions

Gravy

1. Peel the chestnuts by scalding them (heat water to just before boil and let chestnuts sit for less than a minute), then put them in a stew pan with two ounces of butter.
2. Add one pint of broth into the pan and stew it down (cook until thickened a little bit).
3. Take the chestnuts out to add to the parsley and onion.
4. Boil down the gravy very much.

Goose 

1. Defeather and clean the goose.
2. Prepare the gravy.
3. Stuff the goose with one finely chopped onion and a sprig (2-4 inches of the plant) of finely chopped parsley and the chestnuts. 
4. Put the goose in the oven at 325 degrees and cook for an hour, then lower to 275 and cook for another hour and a half (internal temperature should be 160 degrees).
5. When the goose is ready, take it out and let it cool before serving. While waiting add the juice of two oranges, half a pound of red currant jelly, and lemon peel shavings to the gravy. Then pour the gravy over the goose and it's ready to serve.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick

Louisiana Anthology
September 22, 2022

Fried Chicken with Potatoes

Ingredients

• 24 Ounces of chicken thighs
• 2 Potatoes
• Oil to cover 3/4 inches of your skillet
• 4 Cups of flour (or enough to fill a bowl)
• 2 Eggs 
• Tablespoon of paprika, garlic, salt, pepper
• 2 Tablespoons of mediterranean seasoning
• 1 Lemon

Directions

1. Pour the flour, paprika, garlic, salt, and pepper in a bowl and mix together.
2. Crack the eggs into a separate bowl.
3. Dice the potatoes and cover them in oil. Preheat oven to 400 degrees.
4. Toss the potatoes in a mediterranean  seasoning and lay onto a cooking sheet.
5. Coat each piece of chicken in egg then cover in the flour mix. Put stove on high (may very depending on stove) to heat the oil.
6. Put the coated chicken into the oil and fry for around 7 minutes each side (golden brown).
7. As the chicken is cooking, put the potatoes in the oven for 35 minutes.
8. Take out the chicken and let sit when done and take out the potatoes.
9. Squeeze the lemon onto the potatoes and scrape the lemon to add some zest to the potatoes.
10. Best served with sweet tea.

Source — My Own Recipe
Prepared by Zak Kilpatrick
Louisiana Anthology
September 25, 2022

Mutton Haunch

Ingredients

• Six pounds of leg of lamb
• Three cups of vinegar
• Pepper/Salt 
• Four cups of flour
• Quarter pound of butter
• Any flavor of jelly

Directions 

1. Lay the leg of lamb in vinegar and water a few hours before (around 3-4 hours).
2. Rub the leg of lamb with salt and pepper an hour before inserting into oven. 
3. Make a paste with two cups of flour and water. Set oven to 325 degrees.
4. Before inserting into the oven cover the leg of lamb with the paste. Cook the leg of lamb for 15 minutes for each pound.
5. When the lamb is half done, take it out of the oven and take the flour paste off. Then baste the meat with the juices within the pan and cover the leg of lamb in cup of flour. 
6. 30 minutes before done stir a quarter a pound of butter into the pan, baste the mutton, and cover with a cup of flour again.
7. Best to eat with a port wine. When serving add some jelly to the gravy.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick
Louisiana Anthology
September 20, 2022

Yellow Rice and Sausage

Ingredients

• Bell Pepper
• Onion
• Celery
• Down Home Sausage
• Yellow Rice
• Vegetable Oil

Directions

1. Take a large pot and drizzle vegetable oil on the bottom and allow it to heat up.
2. Wash vegetables and dice them up.
   
   
   
3. When pot is heated, add vegetables and saute for 5 minutes.
4. Take sausage, cut into coins, and then add into pot.
5. Saute sausage for 5 mins.
6. Add a bag of yellow rice, and cook per instructions on the bag. 
7. Let dish cool and serve! 
   
   
   

Prepared by Noah Beeson & Erina Beeson
Louisiana Anthology
September 23, 2022

Vietnamese Caramelized Pork & Eggs

Ingredients

• 2 lb (907.2 g) pork I like 50% belly 50% shoulder
• tap water for first boil
• 6 fl oz Rico coconut soda Coke or 7-Up works in a pinch
• 3 tbsp fish sauce
• 2 tsp salt
• filtered water
• 4 tbsp caramel color (nuoc mau) Depending on how dark your caramel sauce gets, you may not need to use all of it.
• 8 large hard-boiled eggs
• 1 yellow onion split into 8 large chunks

Directions

1. Cut the pork into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.
2. Bring 2-3 quarts of tap water boiling on high, or enough to fully submerge the pork. When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
3. Add the coconut soda, fish sauce and salt to the pot, then add filtered water so it just about covers the pork.
4. Turn the heat to high. When boiling, lower heat to about 25% heat or until you still see a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce so you get a more concentrated sauce later.
5. Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho.
6. Make the hard-boiled eggs: add the eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water and peel the shells.
7. During the last ~30-40 minutes of cooking add the peeled eggs and onions.
8. The final goal is to reduce the liquid about 1/3 of the starting amount, but you can do it based your own taste of the sauce and pork softness. When the pork hits a doneness you like, re-season with salt or fish sauce, or add water to thin out to your taste. Remember you want it a bit saltier since it will dilute when eating with rice.

Source — Hungry Huy
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

The Way to Make Good Coffee and Tea

Ingredients

• coffee grounds or loose leaf tea
  
• water
  

Directions

1. For making coffee or tea, never boil the water more than three or four minutes as most of its natural properties escape by evaporation, leaving very insipid liquid when boiled very long, which spoils the coffee or tea. Never use the water left in the tea-kettle over night, but have fresh boiled water always if you want good coffee or tea.
2. For tea, have an earthen or china pot, scald it out well and set on the stove, where it will dry and keep hot, when dry put in two teaspoonfuls of tea, let heat a minute or two and ten minutes before serving, pour in a pint of fresh boiling water.

Source — New Orleans Cook Book.
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022