Thursday, April 4, 2024

Tomato Egg Salad

 Ingredients

  • Lettuce leaves
  • Tomatoes sliced
  • Hard boiled eggs sliced
  • Celery chopped
  • Salt, pepper, and mayonnaise dressing to taste

Directions

  1. Place lettuce on a salad plate.
  2. Place sliced tomatoes on top of the lettuce.
  3. Place sliced hard boiled eggs on top of the tomatoes.
  4. Sprinkle celery, salt, and pepper on top.
  5. Repeat steps 1 to 4 till dish is full.
  6. Pour mayonnaise dressing to finish.
source — New Orleans Cook Book
Prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Fish Salad

 Ingredients

  • 1 medium red snapper
  • Salad dish garnished with lettuce leaves
  • 2 raw egg yolks
  • 1 cooked egg yolk
  • Mustard, cayenne pepper, and salt to taste
  • 1 pt sweet oil
  • 1 lemon juiced

Directions

  1. Boil the red snapper.
  2. Place snapper on salad dish garnished with lettuce leaves.
  3. In a separate bowl stir raw and cooked egg yolks, mustard, cayenne pepper, salt, sweet oil, and lemon juice.
source — New Orleans Cook Book
prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Salad Dressing-Without Oil

 Ingredients

  • 1 Egss
  • 3 tbsp vinegar
  • 1 tbsp butter
  • 1 tsp mustard
  • Pinch of salt and pepper

Directions

  1. Put all ingredients into a pan.
  2. Put pan over boiling water, stirring continuously till thick.
source — New Orleans Cook Book
prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Mock Chicken Salad

 Ingredients

  • 3 lbs white veal
  • 8 hard boiled eggs chopped
  • 10 cucumber pickles chopped
  • 3 heads celery chopped
  • 1/2 small bottle sweet oil
  • salt, pepper, and vinegar to taste

Directions

  1. Boil white veal till tender.
  2. Mix all ingredients.
source — New Orleans Cook Book
prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Mayonnaise Dressing

 Ingredients

  • 2 Egg yolks
  • 1/2 tsp mustard
  • 1 1/2 tsp vinegar
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • Red pepper to taste
  • Lemon juice to taste

Directions

  1. Beat egg yolks and mustard for one minute.
  2. Add oil a drop at a time continusally beating.
  3. When like jelly, add lemon juice and a few drops of vinegar while beating.
  4. Chill mixture if there is a tendency to curdle.
  5. After all vinegar is used, add salt and pepper and whip for 5 more minutes.
  6. Put in container and keep chill until served.
Source — New Orleans Cook Book
Prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Wednesday, April 3, 2024

Chicken MoMo

Ingredients

  • 4 cups all-purpose flour
  • 2 1/2 pounds ground chicken thighs
  • 1 cup fine chopped fresh cilantro
  • 1 cup fine chopped onions
  • 4 tablespoons fine minced garlic
  • 2 tablespoons ground cumin
  • 1 teaspoon ground cinnamon
  • Salt and black pepper
  • Nonstick cooking spray

Directions

  1. Mix flour with 1 1/2 cups of water, knead to medium-firm dough, cover, and rest for 1 hour.
  2. Mix ground chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, salt, and pepper in a bowl.
  3. Form 1/2 ounce of dough into a ball, roll into a 4-inch round for wrappers. Repeat with remaining dough.
  4. Grease steamer pan with cooking spray.
  5. Place filling on each wrapper, pinch edges to seal, and arrange in steamer pan.
  6. Boil water in steamer pot, place pan with momos on top, cover, and steam for 15-18 minutes.
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Muffins

Ingredients

  • 2 pounds of sifted flour
  • 2 eggs, well beaten
  • 2 ounces of butter, melted in a pint of milk
  • 4 or 5 spoonfuls of yeast

Directions

  1. In a large mixing bowl, combine the sifted flour and beaten eggs.
  2. In a separate saucepan, melt the butter in a pint of milk over low heat.
  3. Pour the melted butter and milk mixture into the flour and egg mixture.
  4. Add the yeast to the mixture and beat thoroughly until well combined.
  5. Cover the bowl with a clean cloth and set it aside to rise for two or three hours in a warm place until the dough has doubled in size.
  6. After the dough has risen, preheat a greased griddle over medium heat.
  7. Using greased muffin rings, spoon the dough into the rings on the hot griddle.
  8. Cook the muffins for about 5-7 minutes on each side or until golden brown and cooked through.
  9. Remove the muffins from the griddle and let them cool slightly before serving.
  10. Serve the English muffins warm with butter, jam, or any topping of your choice.
Source — The Unrivalled Cook-Book
Prepared by Sandip Thapa
Louisiana Anthology
April 4, 2024