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

Grilled alligator wrapped in bacon

Ingredients

• 2 lbs alligator tail
• Cajun creole marinade
• 8 oz. bacon
• Kabob sticks
• Salt
• Pepper
• Louisiana cajun seasoning

Directions

1. Marinate alligator tail overnight in the refrigerator
2. Sprinkle Louisiana cajun seasoning, salt, and pepper
3. Wrap the bacon around eat piece of alligator and use the kabob to tie the bacon together
4. Place 5 pieces of bacon wrapped alligator on each kabob
5. Place on the grill at medium to high heat
6. Let it cook 8-10 minutes or until alligator is golden and bacon is crispy

Source — Original Recipe
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Grilled alligator wrapped in bacon

Ingredients

• 2 lbs alligator tail
• Cajun creole marinade
• 8 oz. bacon
• Kabob sticks
• Salt
• Pepper
• Louisiana cajun seasoning

Directions

1. Marinate alligator tail overnight in the refrigerator
2. Sprinkle Louisiana cajun seasoning, salt, and pepper
3. Wrap the bacon around eat piece of alligator and use the kabob to tie the bacon together
4. Place 5 pieces of bacon wrapped alligator on each kabob
5. Place on the grill at medium to high heat
6. Let it cook 8-10 minutes or until alligator is golden and bacon is crispy

Source — Original Recipe
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Venison Steak

Ingredients

• Venison
• Butter
• Salt
• Pepper

Directions

1. Wash steak nicely
2. Drain excess water from steak
3. Butter steak thoroughly
4. Sprinkle salt and pepper
5. Cook on high heat
6. Serve very hot

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Venison Steak

Ingredients

• Venison
• Butter
• Salt
• Pepper

Directions

1. Wash steak nicely
2. Drain excess water from steak
3. Butter steak thoroughly
4. Sprinkle salt and pepper
5. Cook on high heat
6. Serve very hot

Source — Creole Cookery Book
Prepared by Joshua Hamilton
Louisiana Anthology
August 9, 2019

Filipino Pork Belly Adobo with Potatoes

Ingredients

• 2 pounds pork belly (or any meat preferred)
• 3 pieces of red potatoes, cut into cubes
• 1 garlic clove, minced
• 2 pieces bay leaf
• 1 tablespoon whole peppercorn (or black pepper)
• 1/2 cup soy sauce
• 1/8 cup of vinegar
• 3 tablespoon brown sugar
• 2 tablespoon olive oil
• 1 cup of water
• salt to taste

Directions

1. Heat up 2 tablespoon of olive oil in a pot.
2. Sauté garlic, bay leaf and pork belly, until garlic is golden brown.
3. Add in soy sauce, vinegar, brown sugar and cook for a couple minutes.
4. Add one cup of water and the potatoes
5. Simmer for 10-15 minutes until potatoes are soft but not over cooked.
6. Serve hot on top of freshly cooked white rice!

Prepared by Neil Russell Garcia
July 30, 2019