Roasted Beefsteak

Ingredients

• Steak (Tenderloin or Porterhouse is best)
• Salt and Pepper to taste
• 1/2 Cup Butter 
• Tomato Sauce (optional)
• Catsup (optional)

Directions

1. Prepare coals to broil steak. 
2. Rub some of the steak fat on the gridiron before placing the steak on the gridiron. 
3. Broil one side gently until done, then turn steak and broil other side. 
4. Catch the blood as you turn steak, save for later.
5. Mix butter, salt, and pepper.
6. Lay finished steak in seasoned butter before cooled. 
7. Turn steak in seasoned butter to evenly coat both sides. 
8. Mix blood with gravy to make it thicker.
9. Serve with gravy, tomato sauce, or catsup.

Source — La Cuisine Creole
Prepared by Kirsten Nugent
Louisiana Anthology
April 26, 2023

Spice Cake

Ingredients

• 4 Cups Flour sifted
• 1 Cup Butter
• 1 Cup Brown Sugar 
• 1 Cup Molasses
• 1/2 Cup Sour Milk
• 1 tsp Soda
• 3 Eggs
• 1 tsp Ginger
• 1 tsp Spice
• 1 tsp Cinnamon
• 1 tsp Cloves
• 1 tsp Mace

Directions

1. In a large mixing bowl mix flour, sugar, ginger, spice, cinnamon, cloves and mace. 
2. In another mixing bowl mix brown sugar, butter, molasses, sour milk, soda, and eggs. 
3. Slowly mix in flour mixture until thoroughly combined. 
4. Divide mixture into two pans, and bake at 360 for 30 minutes or until a toothpick can be inserted and removed from the middle of the cake with no residue. 

Source — Creole Cookery Book
Prepared by Kirsten Nugent
Louisiana Anthology
April 25, 2023

Rice Waffles

Ingredients

• 2 Cups White Rice 
• 4 Cups Water 
• 1 Tbsp Butter
• 2 Eggs well beaten
• 2 Cups Milk
• 2 Cups Flour
• 1 tsp Yeast
• Salt to taste

Directions

1. Bring water to a simmer in a pot and add rice. 
2. Boil water and rice for around 15 minutes. 
3. Drain rice and add butter, eggs, milk, flour, and yeast. 
4. Let mixture sit for 2 hours 
5. Cook in a waffle iron until crispy brown 

Source — Creole Cookery Book
Prepared by Kirsten Nugent
Louisiana Anthology
April 25, 2023

Crab Gumbo

 Ingredients

• 1 Can of Tomatoes,
• 1 Dozen Okra
• 1 Onion Cut Fine
• 1 Tablespoonful of Lard.
• 10-15 Crabs

Directions

1. Into the hot lard, sift 2 tablespoonsful of flour, stir until brown.
2. Then put in the tomatoes, okra and onion; to this add about 1 quart and a half of boiling water; let cook until done.
3. Put 1 dozen crabs in boiling water, then remove the top shell, and clean thoroughly, put into the gumbo, and let boil 15 or 20 minutes.

Source — Creole Cookery Book
Prepared by Jonathan Durel
Louisiana Anthology
March 28th, 2023

Taiwanese Fried Chicken

 

Ingredients

• 3 chicken breasts
• 1 tspn chili powser
• 2 eggs
• 2 cups potato starch
  
  
  
• 1 tbsp Sea Salt
• 2 tspn white peppercorn
• 1 tspn sichuan peppercorn
• 1 tspn black peppercorn
• 2 tbsp fine grated ginger
• 1 fine grated garlic clove
• 2 tablespoon soy sauce
• 1 tablespoon mirin (a sweet Japanese rice wine)
• 1/2 teaspoon Chinese 5-spice powder
• 1/2 teaspoon potato starch

Directions

1. For the mixed pepper powder use a mortar and pestle to grind the peppercorn to a fine powder
2. Take 2 tablespoons of the mixed pepper powder and mix it with 1 tablespoon of sea salt and the chili powder. Set this mixture aside for later
3. Place the rest of the mixed pepper powder into a large bowl then add all the marinade ingredients to it as well
4. Pound the chicken to an even thickness, Use either a rolling pin or meat mallet
5. Cut the chicken to desired size
6. Add chicken to the marinade mixture and mix well
7. Fill a wok or deep frying pan 1/3 of the way full with vegetable oil over high heat
8. Whisk the eggs into a large bowl with 2 tablespoons of water
9. Coat each chicken piece in the egg and then potato starch
10. Serve hot.

Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Stewed Eels

Ingredients

• 2 eels
• 1 tspn kosher salt
• 1 tbsp butter
• 1 cup sherry (a grape wine with brandy)
• 1/2 cup parsley
• 1/4 of a lemon
• 1 tbsp browned flour

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Put the eels into a saucepan on Medium-Low heat and add 1 tspn of salt and 1/2 cup of Parsley
5. Cover the the eels and let stew for 1 hour
6. Mix 1 tbsp of browned flour and cold water
7. At the end of the hour add a tbsp of butter to the eels
8. After the butter, add the browned flour mixture along with 1 cup of sherry
9. Top with a 1/4 of a lemon sliced thinly
10. Serve.

Source — The Unrivalled Cook-Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Fried Eels

Ingredients

• 2 eels
• Flour
• 1 stick butter

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Coat the eels in flour
5. Melt the stick of butter into the bottom of a pan on high heat
6. fry the eels being sure to flip until golden brown (Should total about 7 minutes)
7. Serve.

Source — The Unrivalled Cook -Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023