Homemade Spicy Mustard

Ingredients

• 1/2 cup yellow mustard seeds
• 1/2 cup brown mustard seeds
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 1/2 tablespoons honey
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to desired spiciness)

Directions

1. In a medium-sized, non-reactive bowl, combine the yellow and brown mustard seeds with the apple cider vinegar and water. Make sure the seeds are fully submerged in the liquid. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24-48 hours. The mustard seeds will absorb the liquid and become plump.
2. After the seeds have soaked, pour the mixture into a blender or food processor. Add the honey, salt, ground turmeric, paprika, and cayenne pepper.
3. Blend or process the mixture until it reaches your desired consistency. For a smoother mustard, blend for longer, and for a grainier mustard, blend for a shorter time.
4. Taste the mustard and adjust the seasonings to your preference, adding more honey for sweetness or more cayenne pepper for spiciness.
5. Transfer the spicy mustard to a clean glass jar with a tight-fitting lid. Store the mustard in the refrigerator for at least 24 hours before using to allow the flavors to meld.
6. The homemade spicy mustard can be stored in the refrigerator for up to 3 months.

Source- Personal
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

Pot Roasted Teal

Ingredients

• 3 Teal (Cleaned and Plucked)
• 
  Holy Trinity (1 bell pepper, 1 onion, garlic)
• 1 Apple
• 1 liter of beef broth 

Directions

1. Coat the bottom area of the pot with oil and when heated up brown the teal
2. Once teal are browned, take them out of pot and put the holy trinity with half a diced apple
3. Cook until the holy trinity is soft and "sweated" down
4. With the other half of the apple, cut into three pieces and place inside the teal
5. Place teal back into the pot
6. Put beef broth until teal are mostly covered
7. Reduce heat to a simmer and let it cook (the longer you let it cook the better it will be)

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

TROUT A LA VENITIENTE

Ingredients

• 1 Trout
• Stick of Butter
• Parsley
• 1 Lemon
• Thyme
• Basil
  
• Chives
• Bread Crumbs

Directions

1. Clean trout and then make slashes in the back 
2. Insert butter rolled in parsley, lemon, thyme, basil, and chives. Mince these items very fine
3. Let it sit for half and hour
4. Cover fish with bread crumbs 
5. Boil over fire

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
5/3/2023

Oyster Soup, Delicate

 

Ingredients

• 1 Quart of Oysters
• 1 Pint of Milk
• Salt
• Pepper
• Butter
  

Directions

1. Remove oysters from their liquor
2. Every quart of liquor add a pint of milk
3. Season with salt, pepper, butter, and breadcrumbs
4. Bring the above liquids to a boil
5. Once a boil is reached, put in oysters and boil a few minutes

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

Cream Puffs

Ingredients

• 1 cup of water
• 1/2 cup of best butter
• 1 cup of sifted flour
• 3 eggs
• 1 muffin tin
• 1 and 1/2 cups of milk
• 2 egg yolks
• 4 tablespoons of powdered sugar
• 2 tablespoons of cornstarch
• flour
• little cold milk

Directions

1. Boil water
2. Add butter and then beat sifted flour
3. Stir until smooth and set aside to cool 
4. Stir one egg at a time 
5. Drop batter into muffin tin 
6. Bake for 1 hour until golden
7. Bring milk to a boil 
8. Beat egg yolks very light, with powdered sugar 
9. Pour boiling milk onto eggs
10. Stir constantly adding 2 tablespoons of cornstarch and flour
11. Add cold milk
12. Place back on burner and stir till thickened
13. Place cream in puff

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Salted Duck (Italian Monastery)

Ingredients

• 2 whole ducks
• Cold water for washing
• Soda water for washing
• Salt for curing
• 1/4 cup white vinegar for rinsing
• 2 tablespoons whole cloves
• 2 tablespoons celery seeds
• 2 tablespoons mixed sweet herbs (such as thyme, rosemary, and parsley)
• 8-10 fresh laurel leaves
• 1/2 teaspoon saltpeter (potassium nitrate)
• Brine solution (water and salt mixture)
• Olive oil, for sealing

Directions

1. As soon as possible after killing the ducks, remove the innards and thoroughly wash the insides through four waters: three times with soda water and once with fresh cold water.
2. Pluck, singe, and hang the ducks for two days to age the meat.
3. Neatly cut off the legs, wings, breast, and fleshy part of the stomach. Thoroughly cover the pieces with salt and place them in an earthenware vessel, ensuring that the air is excluded by a thick layer of salt. Let them cure for 15 days.
4. After 15 days, rinse the duck pieces in cold water, then in vinegar.
5. Stick the duck pieces thickly with whole cloves. Sprinkle them with celery seeds, mixed sweet herbs, and laurel leaves. Lightly sprinkle saltpeter over the pieces to give the flesh a bright red color.
6. Place the duck pieces in jars and cover them with brine.
7. Pour olive oil over the brine until it forms a layer about an inch deep, sealing the duck pieces.
8. Store the jars in a cool, dark place. The salted duck will be ready to enjoy after a few weeks, and it can be stored for several months.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

Curried Pickled Eggs

Ingredients

• 12 large eggs
  
  
  
• 4 cups white vinegar
• 1 tablespoon salt
• 1 tablespoon whole peppercorns
• 1 tablespoon whole allspice
• 1 teaspoon ground mace
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 tablespoon mustard seeds
• 4 cloves garlic, minced
• 1 tablespoon curry powder

Directions

1. Place the eggs in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12 minutes.
2. Drain the eggs and immediately transfer them to a bowl of ice water. Let them cool for 10 minutes, then peel the shells.
3. Place the peeled eggs in a large-mouthed jar.
4. In a medium saucepan, combine the vinegar, salt, peppercorns, allspice, mace, ginger, cayenne, mustard seeds, garlic, and curry powder. Bring the mixture to a boil.
5. Pour the boiling vinegar mixture over the eggs in the jar, ensuring they are fully submerged.
6. Allow the mixture to cool to room temperature, then seal the jar tightly.
7. Store the jar in a cool, dark place for one month to allow the eggs to pickle and absorb the flavors.
8. After a month, the curried pickled eggs will be ready to enjoy. Keep the jar refrigerated after opening.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023