Corn Beef

Ingredients

• Eye of round
• Sodium nitrate
• Common salt

Directions

1. Rub the eye of round with sodium nitrate, then with common salt.
2. If making in the winter, rotate the eye of round once daily, for a total of ten days. It takes longer during the colder months.
3. If making in the summer, rotate the eye of round twice daily, for a total of 5 days. It requires less time during the warmer months.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Corn Beef

Ingredients

• Eye of round
• Sodium nitrate
• Common salt

Directions

1. Rub the eye of round with sodium nitrate, then with common salt.
2. If making in the winter, rotate the eye of round once daily, for a total of ten days. It takes longer during the colder months.
3. If making in the summer, rotate the eye of round twice daily, for a total of 5 days. It requires less time during the warmer months.

Source — Creole Cookery Book
Prepared by Neil Russell Garcia
Louisiana Anthology
July 30, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Oyster Soup

Ingredients

• 100 oysters (shucked)
• 1 bottle liquor
• 2 quarts of water
• 1 tablespoon butter
• 1 pint of rich milk or cream
• nutmeg 
• salt and pepper to taste

Directions

1. Rinse and strain oysters through a cullender
2. Set the liquor to a boil
3. Boil the oyster until all the scum rise to the top
4. Thrown in the rest of the ingredients and boil together
5. If the soup is too thin, stir in a little wheat flour before serving up

Source — Creole Cookery Book
Prepared by Neil Russell Garica
Louisiana Anthology
July 30, 2019

Nana’s Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread, cubed (or 1 loaf of stale French bread)
• 1¹⁄₂ cups butter, melted
• 6 eggs
• 4 cups milk
• 2 cups sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg

Sauce

• ¹⁄₂ cup butter, melted
• 1 cup powdered sugar
• ¹⁄₂ cup milk
• 2 eggs
• ¹⁄₂ tsp lemon juice
• ¹⁄₂ tsp vanilla

Directions

Bread Pudding

1. Toss bread with butter.
2. Blend sugar, eggs, milk, sugar, nutmeg.
3. Pour over bread in 9" x 13" pan.
4. Let mixture soak in until bread puffs up.
5. Bake at 300° in water bath for 1 hour or until an inserted knife comes out clean.

Sauce

1. Mix ingredients
2. Cook on low until it’s blended.
3. Pour over servings of the bread pudding.

Source — Vivian Magee

Prepared by Bruce R. Magee

Louisiana Anthology

July 28, 2019

Nana’s Bread Pudding

Ingredients

Bread Pudding

• 10 slices bread, cubed (or 1 loaf of stale French bread)
• 1¹⁄₂ cups butter, melted
• 6 eggs
• 4 cups milk
• 2 cups sugar
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp nutmeg

Sauce

• ¹⁄₂ cup butter, melted
• 1 cup powdered sugar
• ¹⁄₂ cup milk
• 2 eggs
• ¹⁄₂ tsp lemon juice
• ¹⁄₂ tsp vanilla

Directions

Bread Pudding

1. Toss bread with butter.
2. Blend sugar, eggs, milk, sugar, nutmeg.
3. Pour over bread in 9" x 13" pan.
4. Let mixture soak in until bread puffs up.
5. Bake at 300° in water bath for 1 hour or until an inserted knife comes out clean.

Sauce

1. Mix ingredients
2. Cook on low until it’s blended.
3. Pour over servings of the bread pudding.

Source — Vivian Magee

Prepared by Bruce R. Magee

Louisiana Anthology

July 28, 2019

Pupusas Revueltas

Ingredients

Pupusas 

• ¼ cup oil
• ½ white onion, broken into layers
• 1 15 oz can of red pinto beans
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 15 oz can of red kidney beans
• 4 ounces of grated Oaxaca cheese (substitute salted mozzarella if unavailable)

Directions

1. Heat ¼ cup oil in a large skillet over medium-high. 
2. Cook onion, tossing occasionally, until pieces are charred on all sides.
3. Transfer onion to a blender, leaving oil in pan. 
4. Add beans and their liquid to blender and purée (add warm water¼ cup at a time if mixture is too thick for blender).
5. Heat onion oil over medium and transfer bean mixture to skillet. 
6. Cook bean mixture, occasionally scraping bottom of pan and stirring, until mixture is thick.
7. Season with salt and let cool.
8. In a large bowl, combine masa flour and warm water, stirring until mixture is sticky.
9. Allow masa to rest uncovered for 15 minutes
10. Combine bean mixture with cheese in a large bowl
11. Make 12 balls using ¼ cup of masa, cover with moist towel.
12. Take 1 ball and press a hole into the center using thumb.
13. Pinch the sides to create a well for the filling
14. Fill well with 2 tbsp. of filling.
15. Pinch top of well to close, then gently flatten the ball into a disk 4-5 inches across. (If dough gets too sticky, dip your hands in room temperature water)
16. Cook over medium heat using a skillet or griddle until center is puffed slightly and pupusa is browned in some spots.
17. Enjoy with Salvadoran Curtido or Salsa Roja

Source — Personal Recipe
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019