Creole Roast Beef

Ingredients

•  10 lbs of roast beef
• 1 bulb garlic
• ½ cup flour
• ½ cup canola oil
• 8 Tbsp butter
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• Beef stock (enough to cover roast)
• 4 Tbsp Worcestershire sauce
• 4 bay leaves
• 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
2. Chop vegetables & mince garlic.
3. Make roux with flour & oil.
4. Put garlic slices in roast & rub in seasoning.
5. Braise the roast in the butter.
6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
8. Cover and simmer on low heat for 6-7 hours. 
9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.

Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016

Creole Roast Beef

Ingredients

•  10 lbs of roast beef
• 1 bulb garlic
• ½ cup flour
• ½ cup canola oil
• 8 Tbsp butter
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• Beef stock (enough to cover roast)
• 4 Tbsp Worcestershire sauce
• 4 bay leaves
• 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
2. Chop vegetables & mince garlic.
3. Make roux with flour & oil.
4. Put garlic slices in roast & rub in seasoning.
5. Braise the roast in the butter.
6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
8. Cover and simmer on low heat for 6-7 hours. 
9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.

Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016

Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015