Bonne Femme Soup

Ingredients

• 1 Soaked Cucumber
• 4 Lettuce
• 1 Onion
• 1 Handful of Chervil
• 4 Table spoons of butter
• Nutmeg
• Pepper
• Salt
• Table spoon of flour
• Pints of Veal Broth
• 1/2 Pint of cream
• 6 Egg yolks
• 1 Tea spoon of sugar

Directions

• Shred the Cucumber, Lettuce, Onion and Chervil into fine pieces
• Combine the fine shredded pieces of Cucumber, Lettuce, Onion, and Chervil into a soup pot with the butter, nutmeg, pepper and salt
• Simmer the mixture in the soup pot for 10 minutes over a slow fire
• Add the flour and the Veal broth
• Boil the mixture for 15 minutes
• Stir the egg yolks, cream, and sugar into the mixture
• DO NOT let it boil after adding the eggs and cream
• Serve and enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology
July 11, 2017

Bonne Femme Soup

Ingredients

• 1 Soaked Cucumber
• 4 Lettuce
• 1 Onion
• 1 Handful of Chervil
• 4 Table spoons of butter
• Nutmeg
• Pepper
• Salt
• Table spoon of flour
• Pints of Veal Broth
• 1/2 Pint of cream
• 6 Egg yolks
• 1 Tea spoon of sugar

Directions

• Shred the Cucumber, Lettuce, Onion and Chervil into fine pieces
• Combine the fine shredded pieces of Cucumber, Lettuce, Onion, and Chervil into a soup pot with the butter, nutmeg, pepper and salt
• Simmer the mixture in the soup pot for 10 minutes over a slow fire
• Add the flour and the Veal broth
• Boil the mixture for 15 minutes
• Stir the egg yolks, cream, and sugar into the mixture
• DO NOT let it boil after adding the eggs and cream
• Serve and enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology
July 11, 2017

Smoked Pork Roast

Ingredients

•  Large pork roast

 Rub

• 1 cup brown sugar (I prefer piloncillo)
• 2 tablespoons kosher salt
• 1 Tablespoon black pepper
• 1 Tablespoon cayenne pepper 
• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground dark roast coffee
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

• 1 cup ketchup
• 1/2 cup blueberry jam 
• 2 Tablespoons chipotle chiles in adobo puree
• 2 Tablespoons Steen’s Pure Cane Syrup
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons light brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 ½ teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• Salt and black pepper to taste

Directions

1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
2. Combine the ingredients for the sauce. Mix well.
3. Spread the rub over the pork roast.  Refrigerate overnight.
4. Prepare your smoker. I use the water pan.
5. Brush the sauce over the roast.
6. Place the roast in the smoker.
7. Smoke for several hours. I put it in for 6 hours, but it got overdone.

 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub

Chipotle-Blueberry Sauce

Source — Genêt Hogan, Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

August 4, 2016

Smoked Pork Roast

Ingredients

•  Large pork roast

 Rub

• 1 cup brown sugar (I prefer piloncillo)
• 2 tablespoons kosher salt
• 1 Tablespoon black pepper
• 1 Tablespoon cayenne pepper 
• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground dark roast coffee
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

• 1 cup ketchup
• 1/2 cup blueberry jam 
• 2 Tablespoons chipotle chiles in adobo puree
• 2 Tablespoons Steen’s Pure Cane Syrup
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons light brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 ½ teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• Salt and black pepper to taste

Directions

1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
2. Combine the ingredients for the sauce. Mix well.
3. Spread the rub over the pork roast.  Refrigerate overnight.
4. Prepare your smoker. I use the water pan.
5. Brush the sauce over the roast.
6. Place the roast in the smoker.
7. Smoke for several hours. I put it in for 6 hours, but it got overdone.

 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub

Chipotle-Blueberry Sauce

Source — Genêt Hogan, Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

August 4, 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

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