Ingredients
- One gallon water
- 1 quart salt
- 1/2 lb. sugar
- 1/4 lb. sodium nitrate
- Chine(backbone) or beef
Directions
- Combine all ingredients in a tub
- Immerse your chine or beef.
Monday, September 26, 2022
Pickled Chine (Backbone)
Pickled Beef
Ingredients
- Sodium nitrate and salt
- 20 quarts cold water, salted enough to float an egg
- 3 lb. brown sugar
- 1/2 to 1 lb. sodium nitrate
- 2 lb. of alum salt
Directions
- Salt beef with sodium nitrate and salt.
- Combine all ingredients in a tub or barrel.
- Let brine rest for 4 to 5 weeks according to the size of the meat.
- Hang meat to dry in a cool, dry place. Rub with wheat bran frequently.
- Smoke meat or head into small barrels, covering in brine or wrapping in a tight course cloth to protect it from bug and worm.
Terrine de Boeuf
Ingredients
- 1 lb. beef
- 0.25 lb. beef suet (rendered kidney fat)
- 1 teaspoon allspice
- 4 large portabella mushrooms, finely diced
- 4 egg yolks
- 1 cups brandy
- 0.5 lb. lard
Directions
- Preheat oven to 325 degrees Fahrenheit.
- Combine beef, suet, allspice, mushrooms, egg yolks, and brandy with clean hands in bowl.
- Line the inside of an earthen pot with lard, reserving excess.
- Put beef mixture into the pot and top with remaining lard.
- Cover the pot and bake in the oven for 3 hours or until beef is soft.
Combine Source — Creole Cookery Book
Prepared by James McPherson
Louisiana Anthology
September 26, 2022
Prepared by James McPherson
Louisiana Anthology
September 26, 2022
Spiced or Smoked Beef
Ingredients
- 50 lb. beef round
- 3 lb. fine salt
- Equal parts clove and mace, ground
- 1 ounce sodium nitrate
- 2 lb. brown sugar
- 2 quarts molasses
Directions
- Wash and dry the meat.
- Rub the clove and mace into the meat well.
- Boil the remaining ingredients for 20 minutes, skimming occasionally.
- With beef in a tub or barrel, pour the brine. Cover with a thick cloth.
- Let rest about 2 weeks, skimming occasionally.
- Hang meat and smoke for 6 days.
Bacon Wrapped Jalapenos
Ingredients
- Eight jalapenos
- One block of cream cheese
- Tony Chachere's
- Bacon
- Shredded pepper jack cheese
Directions
- Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
- Use a hand mixer to blend all ingredients, this is your filler
- Cut the jalapenos down the middle long way, remove and cut out all the seeds
- Scoop out the filling and completely fill the center of the jalapenos.
- Add cream cheese, shredded pepper jack cheese, and Tony Chachere's to taste to a mixing bowl
- Once all the jalapenos are filled, wrap an entire piece of bacon around the filled jalapenos
- Place the jalapenos on a hot grill and occasionally flip until the bacon is cooked all the way through
- Enjoy!
Soup et Bouilli
Ingredients
- Six-eight pounds of beef brisket
- Three carrots
- Four turnips
- Two onions
- Six cloves
- Two heads of celery
- One clove of garlic
- Sweet herbs
- Salt
- Butter
- Flour
- French rolls
- French mustard
Directions
- Place beef into a pot and cover with water, let boil
- Remove the foam from the soup that rises while boiling
- After about 10 minutes of boiling, turn the stove to low
- Add the carrots, turnips, celery, garlic, sweet herbs, onions, and cloves to the pot and allow to simmer for five to six hours
- Add some butter to a skillet on medium.
- Add flour to the liquid butter to make a paste.
- Season to taste with salt and pepper.
- French mustard may be added if wished
- Place a French roll in the bottom of a bowl.
- Ladle your soup into the bowl on top of the roll.
- Add your sauce and enjoy!
Plain Mock Turtle Soup
Ingredients
- Calf's head
- Pepper and salt
- Mace
- Cloves
- Sweet herbs
- Onion
- White wine
- Veal
- Salted Pork
Directions
- For Broth, begin by placing your calf's head in the water and allow it to boil for five to six hours
- After the boiling period has ended, set it aside to let cool
- Once cool, skim off the fat and strain the broth
- Add your strained broth back to the pot and bring it to a boil once more.
- Add salt, pepper, mace, and clove to taste
- Throw in herbs and onions as well
- Let this simmer on the stove for an hour, then stir in white a splash of white wine
- To begin preparing your meatballs, chop a pound of lean veal and a half pound of salted pork
- Combine the veal, salted pork, calf's head meat, salt, pepper, mace, cloves, and sweet herbs
- Once the mixture is fully combined, begin rolling the mixture into balls about the size of an egg yolk
- Use oil to fry these meatballs in a skillet and add them to the soup
- Enjoy!
Source — La Cuisine Creole
Prepared by Katherine McCorkle
September 29, 2022
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